Chile Verde Enchiladas
These Chile Verde Enchiladas are a quick, comforting weeknight favorite loaded with creamy, tangy flavor. Shredded chicken is tossed in a rich green sauce made from Salsa Verde, sour cream, and Spanglish Asadero Chile Verde Seasoning, then rolled into soft flour tortillas and baked with melty cheese until bubbly and golden.
Ready in under an hour, these enchiladas deliver bold, satisfying flavor with minimal prep — perfect for busy weeknights or whenever comfort food is calling.
These Chile Verde Enchiladas are a quick, comforting weeknight favorite loaded with creamy, tangy flavor. Shredded chicken is tossed in a rich green sauce made from Salsa Verde, sour cream, and Spanglish Asadero Chile Verde Seasoning, then rolled into soft flour tortillas and baked with melty cheese until bubbly and golden.
Ready in under an hour, these enchiladas deliver bold, satisfying flavor with minimal prep — perfect for busy weeknights or whenever comfort food is calling.
Ingredients
2 Cups cooked chicken, shredded
6 flour tortillas (8 inch size)
1 jar (16 oz) of green salsa
1 Cup water
½ Cup sour cream
¼ Cup chopped fresh cilantro, plus extra for garnish
1 Cup shredded cheese (cheddar, Monterey Jack, Oaxaca, or a Mexican blend)
Instructions
Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
Make the sauce: In a skillet over medium heat, combine the green salsa, water, and Spanglish Asadero Chile Verde seasoning. Stir until well blended and heated through.
Add creaminess: Whisk in the sour cream. If you'd like a milder sauce, mix in a little more sour cream to taste.
Add the chicken: Scoop out 1 Cup of the sauce and set aside for layering later. Add the shredded chicken and half of the cheese to the sauce in the skillet, stirring to coat evenly.
Assemble: Spread half of the reserved sauce across the bottom of the prepared dish. Place about ⅓ Cup of the chicken mixture in the center of each tortilla, roll up, and arrange seam-side down in the dish. Pour the remaining sauce over the top and finish with the rest of the cheese.
Bake: Cover with foil and bake for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly. Let the enchiladas rest for 5–10 minutes before serving. Top with chopped cilantro and enjoy.
