Verde Chicken Enchiladas

Verde Chicken Enchiladas


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These chicken enchiladas are so easy to make and will barely take any time out of your day. Add a bit of flair by serving with pickled vegetables like radish, carrot, onion, and jalapenos.

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 8 tortillas
  • 3 cups of cooked chicken, shredded
  • 2 jars of Verde sauce
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper, to taste
  • Sprigs of cilantro, for garnish
  • 1 cup of chihuahua cheese
  • ½ cup of sour cream
  • ½ cup of tomato, diced

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As the oven preheats to 350 degrees, heat a skillet over medium heat. Add the chicken and season with paprika, garlic powder, onion powder, salt and pepper. Sauté until brown and slightly crispy. Add the chicken to the tortilla and roll. Next, line the enchiladas on a baking sheet and top with the Verde sauce. Bake for 10 minutes then top with chihuahua cheese, sour cream, and cilantro. Serve while hot and enjoy!

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