0 from 75 votes
Enchiladas Verdes de Pollo
Enchiladas verdes are hearty and delicious, made with shredded chicken, corn, beans, and cheese smothered in a roasted salsa verde.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 490 kcal
Course:
Dinner
Cuisine:
Tex-Mex
Ingredients
- 4 cups Cooked Chicken Breast shredded (See Note 1)
- 4 cups salsa verde or green enchilada sauce, separated (See Note 3)
- 2 cups cooked pinto beans
- 1 cup corn kernels fresh or thawed from frozen
- 4 oz chopped green chiles (See Note 2)
- 3 cups pepper jack cheese shredded, divided
- 8 corn tortillas or flour tortillas, medium size
- 1 cup Monterey Jack shredded
- fresh cilantro chopped
Instructions
- Preheat the oven to 350˚F.
- Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
- Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
- In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. At this point you can cover with aluminum foil and freeze for later use if you like or bake for 30 minutes (See Note 4).
- Remove and let cool slightly before serving.
Cup of Yum
Notes
- New Mexico chiles
- New Mexico chiles
- New Mexico chiles
- You should be able to get 4 cups of white meat from a large rotisserie chicken, or you can roast a whole chicken. If you prefer, use dark meat, or a combination of white and dark.
- Green Chiles can be: California Chiles also known as New Mexico chiles, Anaheim Chiles, Green Chiles or Hatch.
- I use either my homemade Green enchilada sauce or roasted salsa verde, but feel free to use your favorite.
- If you make this and freeze it for later use, allow it to defrost completely in the refrigerator, and then bake as directed.
- Nutrition shown is based on a serving of one green chicken enchilada.
Nutrition Information
Calories
490kcal
(25%)
Carbohydrates
30g
(10%)
Protein
40g
(80%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
110mg
(37%)
Sodium
1388mg
(58%)
Potassium
665mg
(19%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1183IU
(24%)
Vitamin C
10mg
(11%)
Calcium
479mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 490
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 1388mg | 58% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 479mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.