Chicken Enchiladas Verde
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 -8
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Course
Dinner, Baked Goods
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Cuisine
Mexican
Chicken Enchiladas Verde
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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!
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Ingredients
- 4 chicken breasts (1 1/2 pounds)
- 2 cups Homemade Salsa Verde (or 1 16 oz. jar like mild Herdez)
- 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
- 3 cups shredded pepper jack cheese
- 2 cups shredded Monterey jack cheese (optional for EXTRA cheesiness)
10 Minute Marinade
- 1/3-1/2 cup honey
- 1/2 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4-1 teaspoon chipotle powder (1 is very spicy)
- dash-1/4 teaspoon cayenne pepper (optional for spicy)
- 1/4 teaspoon black pepper
Garnish
- sour cream
- cilantro
- avocados
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Instructions
- 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.
- Marinade: In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes. Meanwile...
- 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.
- If using flour tortillas: Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
- 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.
- 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.
- 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.
- 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.
- Bake: Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.
Notes
- *If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.
- Flash frying the corn tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it's not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they're still warm then repeat with remaining tortillas.
- These Salsa Verde Chicken Enchiladas are a great make-ahead dinner! Just keep in mind, that the longer the tortillas sit, the softer they become, which doesn't bother us at all, but I just want you to be aware.
- To make chicken enchiladas ahead, prepare them according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
- You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.
- Assemble enchiladas up to the point of adding the cheese on top. You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.
- Wrap the pan tightly in plastic wrap a couple times then then cover with foil. Label and freeze for up to three months.
- When ready to eat, let enchiladas thaw in the fridge overnight.
- Add cheese, cover and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
- Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.
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