Main Dishescarlsbadcravings5.0
Chicken Enchiladas Verde
This Salsa Verde Chicken Enchiladas are a tantalizing combination of robust seasonings, tender chicken and sweet and tangy heat infused and smothered with Pepper Jack cheese. They are my most requested recipe and about to become YOUR most requested easy chicken enchilada recipe! This chicken enchiladas recipe is can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later. They also make terrific leftovers – even with eggs for breakfast!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- whisk
- microwave
- pan
- baking dish
📝 Preparation Steps
1
To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for ⏱️ 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer ⏱️ 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest ⏱️ 5 minutes before shredding.
chicken breasts (1 1/2 pounds)4
2
Marinade: In a large bowl, whisk together the ⏱️ 10 Minute Marinade ingredients then add the shredded chicken. Let marinate ⏱️ 10 minutes. Meanwile...
3
If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about ⏱️ 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
4
If using flour tortillas: Lightly toast tortillas in a nonstick skillet over medium heat, about ⏱️ 30 seconds per side. (Optional but recommended)
5
Prep pan: Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
6
Sauce: After chicken has been sitting ⏱️ 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
7
Assemble: Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup Monterrey Jack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
shredded pepper jack cheese3 cups
8
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
shredded pepper jack cheese3 cupsshredded Monterey jack cheese (optional for EXTRA cheesiness)2 cups
9
Bake: Bake uncovered at 350 degrees for ⏱️ 30 minutes then broil until cheese is golden.
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