Cheesy Chicken Enchiladas Verde


Cheesy Chicken Enchiladas Verde

The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest! Throw a fiesta for dinner tonight and enjoy cheesy Mexican recipes.


Preparation Time15 min

Cooking Time20 min


  • 1 (16-ounces) jar Pace Salsa Verde
  • 1 1/2 cup shredded cooked chicken
  • 1/2 cup sour cream
  • 1 1/2 cup Cheddar Jack cheese, shredded
  • 8 corn tortillas or flour tortillas


  1. Preheat oven to 375 degrees F.

  2. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.

  3. Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl.

  4. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.

  5. Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

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This really is an amazingly simple recipe. It's great for the times when we want something Mexican for dinner, but don't feel like doing a lot of cooking. We normally keep some bags of pre-cooked ground beef in the freezer and using the beef instead of chicken would also be quite tasty. I'm definitely keeping this recipe on file since time during the holiday season can be at a premium and this is a great dish to have in reserve.

This is the easiest chicken enchilada recipe I have ever seen. I have a salsa verde recipe that would be great. But store bought is always good when pressed for time. You could use leftover chicken or one large cooked chicken breast or two smaller ones. I do find the breasts kind of dry so I think thighs would be a good choice too.

My family and friends rave over this dish!


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