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You are here: Home / Freezer Meal / Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

March 26, 2015 by Jodie 21 Comments

Salsa Verde Chicken Enchiladas

My grandpa made chicken enchiladas that were very similar to these Salsa Verde Chicken Enchiladas. Kind of a mix between this recipe and this one that Janelle posted last year.

These Salsa Verde Chicken Enchiladas are simple and delicious and I really just love the flavor. From the simple homemade sauce with the salsa verde mixed in, and then the kick of the pepper jack cheese all melty and brown on top.

We make these on a regular basis (because I like them so much) and since moving to Santa Fe, I sometimes substitute the salsa verde with green chile. I only mention this, and didn’t add it in the recipe because you can’t find green chile in most places like you can in New Mexico.

Because I don’t mean the little cans of chopped green chiles. That’s different. Although you could try that too. 1/2 cup would be about 2 of the little cans. But, we’re big fans of green chile in our house and probably always will be.

Any way you make these enchiladas, they’re delicious. One of the best parts is the melty cheese on the top. Sticking it under the broiler for a few minutes really makes a big difference.

Print
Salsa Verde Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-10 enchiladas

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 cup salsa verde
  • 2 cups cooked, shredded chicken
  • 10 taco size flour tortillas (you can use corn if you prefer - both taste great!)
  • 1 1/2 cups shredded pepper jack cheese

Instructions

  1. Melt butter in large skillet over medium heat, then add flour and stir and cook for 1 minute.
  2. Slowly whisk in chicken broth. Stir and cook until thickened.
  3. Remove from heat and add sour cream and salsa.
  4. Reserve 1 cup of the sauce and set aside. Mix the chicken in with the rest of the sauce.
  5. Spray 13x9 pan with cooking spray. Fill each tortilla with about 1/3 - 1/2 cup of chicken mixture, then roll and place in the pan.
  6. Once all tortillas have been filled, rolled and placed in the pan, pour reserved sauce over the top.
  7. Then sprinkle the cheese over the top of the enchiladas.
  8. Bake in 350 degree oven for 20 minutes, then turn on the broiler and broil for 2 minutes to get the cheese bubbly and golden.
3.1
https://delectabilities.com/salsa-verde-chicken-enchiladas/

Salsa Verde Chicken Enchiladas

Filed Under: Freezer Meal, Main Dish Tagged With: chicken, pepper jack cheese, salsa, tortillas

Previous Post: « Crock Pot Jamaican Jerk Pulled Pork
Next Post: Crock Pot Cream Cheese Chicken »

Reader Interactions

Comments

  1. cooking mama

    October 18, 2015 at 8:44 pm

    Going to make this tomorrow for dinner! Thanx for sharing!

    Reply
    • Jodie

      December 12, 2015 at 7:56 pm

      I hope it turned out!

      Reply
  2. Jenn

    December 28, 2015 at 10:24 am

    Did you use corn or flour tortillas?

    Reply
    • Janelle

      December 29, 2015 at 9:53 am

      Jenn flour tortillas were used – I’ll update the recipe to reflect that. However you can use corn if you like corn tortillas. It’s really what ever tortilla your taste buds prefer!

      Reply
  3. Judy Everett

    January 22, 2016 at 11:37 am

    These look and sound wonderful….going to make them tonight using roasted chicken!

    Reply
    • Janelle

      January 23, 2016 at 11:11 pm

      Judy Roast Chicken sounds perfect! I hope your family enjoyed them! A fun twist on a classic dish! Thanks so much for your comment!

      Reply
  4. Barbara

    February 21, 2016 at 4:52 pm

    Made this when I only had vanilla yogurt (no sour cream!) and pepper jack cheese. 2 wks later I made it with the correct ingredients. Amazingly, the first time was the best! With the yogurt the dish had a slightly sweet and much creamier flavor and the pepper jack added just enough heat to make it perfect with sliced avocado. Gonna stick with the alternate recipe from now on.

    Reply
    • Janelle

      February 27, 2016 at 10:30 am

      Barbara those changes sound delicious! I’ll have to give it a try! Thank you so much for the suggestions!

      Reply
  5. Justine

    February 24, 2016 at 11:06 pm

    I made these tonight for dinner and 5 hours later I’m still thinking about how incredible they were. I used flour tortillas and added 1/2 a can of diced green chiles to the recipe. My family raved about them for an hour. Thank you so the recipe!!!!!!! 5 stars

    Reply
    • Janelle

      February 27, 2016 at 10:24 am

      Thank you Justine! What a rave review! You certainly know how to make a foodie giddy! I’m so glad you all enjoyed them! I hope you’ll try a few of our other recipes too!

      Reply
  6. Emily

    March 9, 2016 at 2:44 pm

    Can you taste the sour cream? My family is not a fan of it. We are unfortunately picky eaters and I am not the greatest cook so that makes it more difficult when trying new recipes for them.

    Reply
    • Janelle

      March 9, 2016 at 7:15 pm

      As a picky eater your taste buds are supercharged for the taste of sour cream. So whether I can taste it or not is irrelevant. However as a substitute, try greek yogurt! The recipe should turn out great still without changing the flavor too much. I hope this works for a substitute for your family! Thank you so much for your comment!

      Reply
  7. Liz

    March 20, 2016 at 2:37 pm

    I want to make these ahead, refrigerate, and bake them a couple of days later. Any recommendations on how long I should bake them if I am taking them out of the fridge?

    Reply
    • Janelle

      April 2, 2016 at 3:16 pm

      Great question Liz! I’d add 5 minutes to the bake time. Just watch the top that the cheese doesn’t get too dark. You may need to cover with foil for the last 5 minutes to ensure you don’t get a crunchy top! Great question! I hope you love them!

      Reply
  8. Cheri

    September 26, 2016 at 9:26 am

    I made these for the second time and they were delicious both times! Today however I added one can of black beans. It really improved the dish I did not need improving. Would definitely recommend it that way. Thanks for a great recipe

    Reply
  9. Anonymous

    December 5, 2017 at 10:40 pm

    The ingredients was too soupy. Filled the tortilla wraps and was still soupy, there’s something wrong with your recipe. I will never make again. I will find something better. Never again!

    Reply
    • Jodie

      December 6, 2017 at 5:00 pm

      I’m so sorry that you didn’t like it! This is a recipe that we make all the time and love. I wonder if you let the sauce thicken enough?

      Reply
    • Melissa

      March 2, 2018 at 3:47 pm

      Your comment was rude and unnecessary.

      Reply
  10. Saundra

    December 19, 2017 at 12:20 am

    My family & I love this recipe! I’ve been making these enchiladas for about a year now. Thanks so much for sharing!

    Reply
  11. MJ

    March 22, 2019 at 2:30 am

    These are wonderful. Have made them many times. My husband likes them with roast beef or burger but the rest of us prefer the chicken. They also freeze well so usually about half go in the freezer for a easy supper on a busy week night. Thanks for this wonderful recipe.

    Reply
    • Jodie

      April 10, 2019 at 7:29 pm

      I’m so glad you like them! I’m going to have to try them beef!

      Reply

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