Easy Enchiladas Verdes

Beverley Williams


These are my favorite kind of enchiladas.


☆☆☆☆☆ 0 votes

20 Min
20 Min


  • 4 c
    cooked, shredded chicken
  • 1 c
    shredded monterrey jack cheese
  • 3 c
    salsa verde (i like herdez brand)
  • 12
    corn tortillas(6 in.)
  • 2 Tbsp
  • 6 Tbsp
    sour cream

How to Make Easy Enchiladas Verdes


  1. Preheat oven to 375 degrees.
  2. Place chicken, 1/2 cup cheese and 1/2 cup salsa in a bowl. Stir to mix. Set aside.
  3. Pour 1/2 cup of salsa into a 9 x 13 inch baking dish. Spread to cover the bottom.
  4. Heat the oil in a small skillet over medium heat.
  5. Briefly dip tortilla in oil for a few seconds to soften. Lay on a plate.
  6. Spoon 2-3 T. chicken mixture in the center. Roll the enchilada and place in baking pan seam side down.
  7. Repeat with the remaining tortillas. Placing each in baking dish in a single layer.
  8. Pour the remaining salsa over the top of the enchiladas to cover.
  9. Sprinkle the remaining cheese evenly over the top.
  10. Bake uncovered for 20 minutes or until heated through and cheese is bubbly.
  11. Serve topped with sour cream.

Printable Recipe Card

About Easy Enchiladas Verdes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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