Enchiladas Verdes (Green Enchiladas) Recipe | Yummly
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Enchiladas Verdes (Green Enchiladas)

SKINNYTASTE(8)
Julio Sanchez: "I'm Mexican and I'm going to tell you the secret…" Read More
8Ingredients
85Minutes
250Calories
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Ingredients

US|METRIC
9 SERVINGS
  • 1 pound boneless, skinless chicken breasts
  • 1 onion (halved and divided)
  • 1 teaspoon kosher salt
  • 18 white corn tortillas
  • 3 cups salsa verde (jarred or homemade)
  • 1 cup queso fresco (crumbled)
  • sour cream (optional to serve)
  • cilantro (optional garnish)
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    NutritionView More

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    250Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories250Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol45mg15%
    Sodium1010mg42%
    Potassium510mg15%
    Protein15g29%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A20%
    Vitamin C10%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Julio Sanchez 7 months ago
    I'm Mexican and I'm going to tell you the secret to keep homemade enchiladas together... the secret is fat. If you pre cook tortillas in sesame oil fat, they will keep together when they are introduced in salsa. Keep cooking amigos :)
    Kayla Belle a year ago
    I don’t know how she kept her tortillas from falling apart because mine definitely did. I’ve made enchiladas in the past so idk what went wrong here. I also added more spices to the chicken as it cooked, so the flavor was good. The sloppy mess was quiet the turn off though.
    Norma Murphy 2 years ago
    I had cooked chicken already, so I spiced it up with Mexican seasoning. I caramelized a sweet onion to lay on top of the chicken and rolled up tightly. Only made a half an order because only had half the corn tortillas. Wished I could have made more. The caramelized onion made it delicious . Will definitely make again, oh spray the pan and put some sauce on the bottom. It’ll help getting out. So yummy! 2nd time making and stuck to the pan and turned into mush.Next time will toast over stove burner, then dip in salsa. And cook for less time. If that doesn’t work will use flour tortillas. Still tasty
    Mitch Newcomb 3 years ago
    Easy to make & delicous!
    Holly L. 3 years ago
    This is super easy and super good meal. I made it with leftover turkey.
    John Bundner 3 years ago
    Cooked these for my parents!! My mother is a type 2 diabetic and she REALLY loved the salsa verde along with the queso fresco!! My father loved the dishes' simple and yet complex flavors!! A family dinner success!
    Tracie M. 3 years ago
    Delicious! I cooked the chicken breast with salsa in the crockpot all day then made the enchiladas for dinner.
    Autumn Taylor 5 years ago
    Wow, this had to be one of the easiest AND tastiest versions of enchiladas verdes I've ever tried...and I've tried many! My only suggestion is to add some flavor to your chicken mixture (I used Pampered Chef's Chile Lime Rub) before rolling it up with the verde sauce. Another thing - since this is a sort of "cheater" recipe, I think it pays to splurge on your sauce. Your tastebuds will thank you for it!

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