Chicken Enchiladas Verde


  • 2 cups diced cooked chicken
  • 2 cups salsa verde or a combo of salsa verde and green taco sauce!, divided
  • 2 cups grated Monterey Jack cheese about 6 ounces, more than she called for, we like cheese, divided
  • 1/2 cup chopped fresh cilantro more than she called for, we like this too!, divided
  • salt and pepper to taste
  • 8 corn tortillas for 4 servings of 2 enchiladas each
  • a few onion slices
  • a bit of sour cream to serve at the table


  • Preheat the oven to 400 F.
  • In a small bowl, mix together the chicken, 1/2 cup salsa verde, 1 cup of the cheese, 1/4 cup cilantro and salt and pepper to taste.
  • Spread half of the rest of the salsa in the bottom of a 7x11 baking pan. (This fit 8 enchiladas perfectly. You could probably also squeeze them into a 9x9 but this odd sized pan I have is just perfect for stuff like this and I use it more and more now that there are just two of us.)
  • Heat the tortillas. I have a tortilla warmer that goes in the microwave. You could also wrap tortillas in paper towels and microwave. Or heat in a cast iron skillet until softened. They just roll better once they're warmed up a bit.
  • Spoon about 1/4 cup of the chicken mixture onto a tortilla and roll it up. Place it seam side down in the baking dish. Repeat until you're done.
  • Top the enchiladas with the rest of the salsa and grated Jack cheese. Take a piece of aluminum foil and rub a bit of oil across it to prevent it from sticking to the enchiladas, then cover the enchiladas with the foil, oiled side down. Bake for 30 minutes.
  • Take the dish out of the oven and take off the foil. Top the enchiladas with the onion slices and the rest of the cilantro. Let sit a few minutes while you fix everything else, then dish up.
  • Serve with the rest of the salsa verde and sour cream to add at the table.