Go Back
Print Recipe
5 from 1 vote

Homemade Spicy Chicken Enchiladas Verdes Recipe

An easy weeknight take on a authentic chicken enchilada recipe, These Spicy Chicken Enchiladas Verdes are loaded with a flavorful chicken filling, spicy sauce, and plenty of melted cheddar!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Servings: 5

Equipment

  • 13"x9" baking dish
  • Deep skillet or non stick pan

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 small jalapeño pepper, diced, seeds and ribs removed
  • 1 small onion, diced 
  • 4 garlic cloves, minced
  • 1 12 oz jar Salsa Verde or hatch pepper salsa 
  • 1 cup  low sodium chicken stock 
  • 1 7 oz can diced green chilis, divided  (½ for filling, ½ for sauce)
  • 1 tablespoon fresh squeezed lime juice
  • 1 8 oz block shredded sharp cheddar cheese, divided  (¼ for filling, 3.4 for topping)
  • 4 oz cream cheese, softened to room temperature
  • 1 bunch cilantro, chopped 
  • 2 cups cooked shredded chicken 
  • ½ teaspoon salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning
  • 10 medium sized (aka taco size) corn tortillas

Instructions

  • Preheat oven to 350, and grease a 9x13 baking dish with oil or cooking spray.
    2. To a large bowl, add chicken, half the can of diced green chilis, ¼ the shredded cheddar, softened cream cheese, salt, pepper, and cilantro to a bowl. Combine.
    3. In a medium deep walled pan, add olive oil and heat over medium heat. Add onion and jalapeño, and season with salt and pepper, Cook, stirring occasionally, until softened, 5 minutes.
    4. Add garlic and stir. Cook until just fragrant, 30 seconds.
    5. Add remaining diced green chilis, salsa, and chicken stock to the pan, and stir to combine. Bring to a boil over high heat, then reduce to medium heat. Cook 3-6 minutes, until slightly thickened, then add lime juice and stir.
    6. Coat each tortilla in sauce, fill with chicken filling (careful not to overfill to prevent breaking), roll, and place seam side down in baking dish.
    7. Repeat until all tortillas are filled.
    8. Top with remaining sauce, and remaining shredded cheddar.
    9. Bake for 30-40 minutes, until cheese is melted.
    Serve with sour cream, jalapeños, scallions, cilantro, avocado and lime.