How to Make Chicken Enchiladas

If you've shied away from learning how to make chicken enchiladas, you're not alone. While tacos and even burritos seem fairly manageable, enchiladas can be intimidating, from the filling to the sauce to the bubbling melted cheese. Rise above your fear! Enchiladas are surprisingly easy to make--even a cooking newbie can pull off this Mexican meal. Enchiladas are made with rolled up corn or flour tortillas that can be filled with almost anything--cheese, chicken, beef, pork, vegetables, seafood or even potatoes. There are variations on enchilada sauces, too, which can range from a traditional red chili sauce to green salsa verde to deep brown spicy-chocolatey mole sauce. Once the rolled tortillas are assembled, topped with cheese, and baked, the enchiladas can be garnished with sour cream, fresh cilantro, chopped onions or olives, or anything else you'd like. With so many options and ways to vary the dish, enchiladas are so versatile, you could probably make them every day of the week without ever repeating the same meal. While more ambitious chefs might make their own enchilada sauce or even fresh-baked tortillas, this recipe cuts all the right corners to make the dish a cinch.
Hey, everyone, I'm Judith with Today, I'm gonna be showing you how to make a Cheesy Chicken Enchiladas Verde, a really fun and quick Mexican recipe. So, what you gonna need for this is 1-1/2 cups of cooked, shredded chicken. We have 1 jar Salsa Verde, which is about 16 ounces. We have 1-1/2 cups of Cheddar Jack cheese, half a cup of sour cream, and 6 corn tortillas about 6 inches wide, which we've warmed up. So, let's get started. I have here my baking dish. So, first thing first, we're just gonna put half a cup of our Salsa Verde on the bottom of our baking dish like so. Now, this is one of my favorite Mexican recipes. It's really quick and simple and just everyone loves it. It's really, really very good. Okay, so we put half a cup on the bottom there. Now, let's get our mixing bowl. So, now let's get our mixing bowl. What we wanna do is mix in our chicken, a quarter cup of our Salsa Verde or this [unk], half a cup of our cheese, and our sour cream, and this is just gonna mix in all together like so. Fantastic and this is gonna be a great filling for our corn tortillas. So, I'm gonna layout my corn tortillas on my board like so. So, what I'm gonna do is put about 2 to 3 tablespoons in the center of tortilla like this. Now, in Spanish actually the verb enchilar actually means to add chili pepper too. So, enchilada is the past participle of enchila and originally Mexican sweet food, but now it has grown and you can find it in restaurants, you know, you can find them possibly everywhere, but really, it's a Mexican sweet food and actually dated back to the Mayan times I can imagine. The Mayans practiced rolling their tortillas with the filling like we're doing now. All we gonna do now is of course fold them, and we want to place them in our baking dish seam down. So, we round them and place in seam down and we'll do all the rest of our tortillas like so. Okay, so all our tortillas are wrapped up in our baking dish right here, and we're just gonna pour on that the remaining Salsa Verde on top and how great is this. This is really fun with all your friends doing this. There you go. So, preheated our oven to 375 degrees Fahrenheit, and we are gonna put our Enchiladas in there for 15 minutes. Then, we're gonna take them out, top them with our remaining cheese and it goes back in there for 5 minutes until our cheese is all melted on top. So, our Enchiladas have been in the oven for total of 20 minutes, our last 5 minute, we'll put that cheese on there and it's melted all the way through and as you can see just looks delicious. That's where you now just serve. Invite your friends over, get some Mexican beers, get your sombreros on, and have a Mexican fiesta. That's how you make your Cheesy Chicken Enchiladas Verde.

What You'll Need

  • 1  16  ounce jar Pace® Salsa Verde

  • 1 1/2  cups shredded cooked chicken

  • 1/2  cup sour cream

  • 6   ounces shredded Cheddar Jack cheese (about 1 1/2 cups)

  • 8   corn tortillas OR flour tortillas (6-inch), warmed

Step By Step

Heat the oven to 375 degrees F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. 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.
Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

Once you master this recipe for how to make chicken enchiladas, you can easily expand your repertoire by varying the fillings, sauces and toppings. Serve your enchiladas with traditional sides such as Mexican rice and black or refried beans.
Back to Top