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Easy weeknight chicken verde enchiladas recipe

Chicken Enchiladas Verde Recipe

Course Chicken Enchiladas Verde
Author Raquel Pineira


  • 3-4 chicken breasts thawed
  • ¾ cup sour cream
  • 1 7 oz can chopped green chilies with juice
  • ¾ cup green salsa salsa verde
  • 1 tablespoon cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 clove garlic or 1 teaspoon garlic paste
  • 1 ½ cups Monterey Jack cheese shredded
  • 8 Flour tortillas
  • Black olives and cilantro for garnish if desired


  • Preheat oven to 350.
  • Bake chicken breasts in oven about 20-25 minutes or until the internal temperature is 165˚F and cool slightly. Shred chicken breasts.
  • In a mixing bowl, mix sour cream, chilis (undrained), cilantro, cumin, garlic salt and garlic and ¾ cup of shredded cheese..
  • Add chicken to mixture and set aside.
  • Heat tortillas in a stack in microwave or individually on stove for a 10-15 seconds.
  • Spoon chili mixture onto each tortilla.
  • Roll up tortilla and place seam-side down in a greased baking dish.
  • Pour green salsa over the tortillas and top with ¾ cup cheese.
  • Bake 15-17 minutes until cheese is bubbling
  • Top with cilantro and olives, if desired.