Shredded Chicken Enchiladas with Creamy Salsa Verde
This creamy chicken enchiladas recipe is filled with plump, juicy chicken and bold flavors. Topped with a creamy salsa verde enchilada sauce, this recipe infuses every bite of the enchiladas with cheesy deliciousness.
Servings 5 servings
Calories 734kcal
Equipment
Ingredients
Shredded Chicken
- 1 1/2 lbs chicken thighs boneless & skinless
- 1/2 cup white onion diced
- 4 oz roasted green chilies diced
- 1 ancho chili dried, destemmed & minced
- 1/2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp Mexican oregano
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Enchilada Filling
- 3 cups shredded chicken
- 8 flour tortillas 8-inch preferred
- 1 cup shredded Mexican cheese
- 1/4 cup cilantro rough chopped
Creamy Salsa Verde Enchilada Sauce
- 1 tbsp butter
- 1 tbsp flour
- 6 oz salsa verde
- 8 oz chicken stock
- 1/2 cup sour cream
Topping
- 1 cup shredded cheese Mexican blend
- 1/4 cup cilantro rough chopped
Instructions
Shredded Chicken
- In a large pan, sauté the onion, green chilies, and ancho chili in a little cooking oil for a few minutes.1/2 cup white onion, 4 oz roasted green chilies, 1 ancho chili
- Add in the chicken and enough water to cover. Cook on a medium simmer for 20 to 25 minutes until the chicken has cooked through.1 1/2 lbs chicken thighs
- Take the chicken out of the cooking liquid and strain the onion and chili mixture, setting it aside for the filling.
- Let the chicken cool for 5 to 10 minutes until you can easily shred it by hand.
- Mix the shredded chicken, onion, and chilies with the chili powder, Mexican oregano, cumin, lime juice, salt, and pepper.1/2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp Mexican oregano, 1/4 tsp cumin, 1/2 tsp salt, 3 cups shredded chicken, 1 cup shredded Mexican cheese, 1/4 cup cilantro, 1/4 tsp pepper
Enchilada Filling
- Make a roux by adding the butter to a saucepan over medium heat. Once the butter has melted, add in the flour and lightly whisk until they’ve formed a light brown paste.1 tbsp butter, 1 tbsp flour
- Add in the salsa verde and chicken stock and continue whisking while the sauce starts to thicken. This usually takes 4 to 6 minutes. Once the sauce has started to thicken, take it off the heat and let it cool for at least 20 minutes before adding the sour cream.6 oz salsa verde, 8 oz chicken stock
- After the sauce has cooled, whisk in the sour cream.1/2 cup sour cream
Assemble the Enchiladas
- Warm up the tortillas in the microwave or oven until they are soft and pliable.8 flour tortillas
- Place a scoop of the filling, around 3/4 cup, in the center of a tortilla. Fold the tortilla in half, pulling back on the tortilla to compact the filling. Fold the sides in and flip the tortilla over the filling like you’re wrapping a present.
- Place the tortilla in a lightly prepared baking dish, with the folded side down. Continue making the enchiladas until the filling is all used up.
- Pour the sauce over the enchiladas, spreading it evenly. Spread the remaining cup of shredded cheese over the top, followed by a sprinkling of cilantro.1 cup shredded cheese, 1/4 cup cilantro
- Bake the chicken enchiladas in a 350℉ (177℃) oven for 20 to 25 minutes. The enchiladas are done when they start turning a nice golden brown.
Notes
I often start making the enchilada sauce while the chicken is cooking, giving it enough time to cool down before adding the sour cream.
This recipe makes 8 to 10 enchiladas depending on the size of the tortillas and how much filling is used.
Letting the enchiladas rest for 3 to 4 minutes when they come out of the oven lets everything set up and makes them easier to handle.
Nutrition
Calories: 734kcal | Carbohydrates: 39g | Protein: 39g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 1392mg | Potassium: 701mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2919IU | Vitamin C: 9mg | Calcium: 381mg | Iron: 4mg
