Creamy Verde Chicken Enchiladas Recipe
Delicious chicken enchiladas with a verde enchilada sauce. This easy enchilada recipe make a great Mexican dinner. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use flour tortillas and smothered in cheese and sauce.
Servings 6 people
Calories 543kcal
Equipment
Ingredients
- 2 cooked chicken breasts - shredded or chopped (I like to use rotisserie chicken for ease and flavor or poached chicken)
- 15 oz can black beans drained
- ½ cup white onion minced
- ⅓ cup cilantro chopped
- 4 oz can diced green chilies
- 10.5 oz can cream of mushroom soup or cream of chicken soup
- 3 cups pepper jack cheese grated, divided (can sub other cheese per preference)
- 10-12 yellow corn tortillas
- 20 oz green enchilada sauce store bought or homemade
Instructions
- Preheat the oven to 350℉.
- In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, condensed soup, and 1 cup cheese. Stir until well mixed.2 cooked chicken breasts, 15 oz can black beans, ½ cup white onion, ⅓ cup cilantro, 4 oz can diced green chilies, 10.5 oz can cream of mushroom soup
- Pour 1 cup of verde enchilada sauce in the bottom of a 9x13 pan.
- Prep/Warm the corn tortillas by your preferred method (see notes for help)
- Divide the chicken filling evenly among the tortillas. Roll them up and lay each one seam side down in the 9x13 pan.10-12 yellow corn tortillas
- 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.
Storing
- Store leftovers in a covered container in the fridge for up to 4 days.
Notes
YELLOW CORN TORTILLAS: These Yoli Tortillas are our VERY FAVORITE. They are a local Kansa City Company that has won a James Beard award for their tortillas!!
To use corn tortillas make sure you prep them ahead of time by wrapping 6 in damp paper towels and microwaving for 30 seconds, then repeat with the remaining 6. Or pan fry on at a time for about 10 seconds per side.
Nutrition
Calories: 543kcal | Carbohydrates: 44g | Protein: 42g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 1908mg | Potassium: 578mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1141IU | Vitamin C: 7mg | Calcium: 496mg | Iron: 4mg
