Enchiladas Verdes
Creamy, cheesy enchiladas verdes featuring tender chicken and vibrant green chilies, perfect for comforting family dinners or casual gatherings with bold flavors.
Ingredients
Instructions
- Warm the corn tortillas in hot oil until slightly softened and flexible.
- In a pot, combine chicken stock, cream of chicken soup, and cream of mushroom soup; heat until well mixed.
- Shred the cooked chicken breasts and mix into the sauce mixture.
- Add chopped green chilies and half of the shredded cheese to the sauce, stirring to combine.
- Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken and sauce mixture, roll up, and place seam-side down in the baking dish.
- Pour remaining green enchilada sauce over the assembled enchiladas.
- Sprinkle the rest of the shredded cheese evenly over the top.
- Bake at 375°F (190°C) for about 25-30 minutes until bubbly and golden.
- Serve hot, garnished with additional toppings if desired.
Tips & Substitutions
For a lighter version, substitute the cream of chicken and mushroom soups with a homemade white sauce or Greek yogurt. You can also use rotisserie chicken for quicker prep. If you prefer spicier enchiladas, opt for hot green enchilada sauce and add sliced jalapeños. Pairing with a fresh salad adds a refreshing element, making it a great choice for a Mexican recipes night.
Serving Suggestions
These enchiladas are best served hot and can be garnished with fresh cilantro, avocado slices, or a dollop of sour cream. They pair well with a side of Mexican rice or refried beans. For a complete meal, consider serving with a light Southwest Chicken Salad for a delightful contrast in flavors.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover them with foil to prevent drying out and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Verdes contains roughly 536 calories, with 19g protein, 54g carbohydrates, and 28g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas are a great option for enchiladas. They provide a more authentic flavor and texture. Just make sure to warm them in oil briefly to make them pliable, so they don't crack when rolling.
What can I substitute for the chicken if I want a vegetarian option?
For a vegetarian version, you can replace the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms or use black beans and corn for protein. The sauce and cheese will still provide great flavor.
How can I make these enchiladas ahead of time?
You can assemble the enchiladas in advance and store them covered in the refrigerator for up to 24 hours before baking. Just add the sauce and cheese before baking to ensure the tortillas stay fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).