Hmmmmmm, enchiladas for dinner?? Yes- every time!
This Verde Chicken Enchilada recipe is a delicious and crazy easy enchilada to make at home. The filling is the perfect blend of tender chicken, fresh cilantro, black beans, onions and green chilies mixed in a delicious cream sauce all wrapped in a warm tortilla. Then I smother them in verde enchilada sauce and pepper jack cheese which gives this recipe just the right amount of heat!
To keep this recipe super easy I use flour tortillas, store bought verde enchilada sauce, I don’t make my own cream sauce, and I use rotisserie chicken! YES!
Traditional enchiladas can be daunting to make at home. That is why I love this recipe!
What you will NOT be doing:
- Making your own enchilada sauce
- Frying corn tortillas in oil
- Dipping corn tortillas in sauce
- Making a cream sauce
What you WILL be doing:
- Opening a few cans
- Chopping an onion, cilantro and some chicken.
- Making a super easy and delicious dinner for your family
- Figuring out what to do with your extra time!
Verde Chicken Enchiladas for Dinner
During a super busy night we may just eat these enchiladas alone or with chips and salsa. But if we are having a sit down dinner kind of night I will make Cilantro Lime Rice (recipe for the rice is included in this post) and chips with guacamole to go along side. Refried beans or a mexican slaw would be great on the side too.
If you have a really busy week this recipe can be made ahead. Prepare the filling and roll up the enchiladas, just leave the sauce and cheese off the top until it is time to pop them in the oven. Keep them covered in the fridge for up to 3 days. Be aware when you are ready to cook them you may need to add 5 minutes to the baking time.
PS… This recipe makes a lot, but they make EXCELLENT leftovers! Mexcellent!!
Make Verde Chicken Enchiladas Your Own
Here are a few ideas if you want to change this recipe up to fit your taste:
- Use monterey jack cheese instead of pepper jack for a little less spice. (In these pictures I used a mixture of pepper jack and cheddar cheese…well, because it’s what I had!)
- Add sauteed jalapenos or jarred jalapenos for a little extra spice.
- Try using carnitas (pork) instead of chicken.
- Use pinto beans instead of black beans.
- Make it vegetarian! Omit the chicken all together- instead use a mixture of black beans, pinto beans and rice.
- Top with fresh sliced avocado.
- 2 chicken breasts, cooked, chopped (I like to use rotisserie chicken for ease and flavor)
- 15 oz can black beans, drained
- ½ cup onion, diced **(see note)
- ⅓ cup cilantro, chopped
- 1 4oz can diced green chilies
- 1 10.5oz can cream of mushroom soup
- 2½ cups pepper jack cheese, grated, divided (can sub other cheese per preference)
- 10-14 flour tortillas , fajita size
- 28 oz can green enchilada sauce
- Additional chopped cilantro can be used for garnish.
- Preheat the oven to 350.
- In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, mushroom soup, and ½ cup cheese. Stir until well mixed.
- Pour 1½ cup of enchilada sauce in the bottom of a 9x13 pan.
- Divide the chicken filling evenly among the flour tortillas. Roll them up and lay them seam side down in the 9x13 pan. (If you have 14+ enchiladas you may have to use 1 extra, smaller, pan to fit all the enchiladas)
- Top the enchiladas with the remaining sauce and sprinkle with the remaining 2 cups of cheese.
- Bake, covered with foil, for 20 minutes. Remove the foil and continue baking an additional 10 minutes.
Be aware you may need to add 5 minutes to the cooking time.
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