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Chicken Enchiladas with Creamy Green Sauce

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This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2007

Ingredients

  • 3 pounds bone-in, skin-on chicken breast halves
  • Coarse salt and ground pepper
  • 5 garlic cloves, unpeeled
  • 2 jars (16 ounces each) medium green salsa
  • 3/4 cup heavy cream
  • 12 corn tortillas (6-inch)
  • 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
  • 1/2 cup fresh cilantro, chopped (optional)

Directions

  1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

  2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

  3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

  4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Cook's Notes

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Reviews Add a comment

  • wolfpackmag
    3 FEB, 2015
    I made the lighter version of this (from the video) and it was insanely fast and tasted SOO good. I'm not a fan of mexican food usually, but this dish spoke to me!! I used a rotisserie chicken and just layered the filled tortillas inside my dish, then poured a 16oz container of tomatilla salsa (loved Trader Joe's) over top. Then, cover with foil and bake at 400 for 20 minutes. I topped with a few tbsp of sour cream+ a tbsp water and some cheese and parsley. YUMMY & easy. Just became a fave.
    Reply
  • allisoni
    12 NOV, 2014
    This has become a go to recipe for get togethers as people always love them! Frontera green salsa is my favorite to use. I serve them with sides of black beans and a green salad - yum.
    Reply
  • AndreaMarieDwyer
    21 MAR, 2012
    yummy. definitely prep ahead, in stages, as it is time-consuming, but delicious. I would bake it a little less time next time, more like 30-40 min, just until bubbly and melty looking, not so browned. I used 16 oz. mont. jack and added 1/4 cup cream to the sauce, then put an extra 1/4 cup sauce in the filling. I topped it with cilantro, lettuce, radishes, green onions, avocado, and fresh tomato salsa (recipe this site). served with more salsa and chips, plus sour cream. do-again.
    Reply
  • Sudiegirl
    13 OCT, 2011
    This is my old standby that will many. I love this recipe, it is easy to prepare and alway good tasting.
    Reply
  • liammurdoch
    24 NOV, 2010
    A keeper!!! Made a little change. Bought a roasted chicken and roasted the garlic in the oven. Used the flour tortillas. Delicious according to my husband>>>My kids loved it as well.
    Reply
  • Niconomicon
    6 MAY, 2009
    I just made these tonight. They were so good. The only things I did differently was cook the chicken in the crock pot so it would retain more moisture (high for 1 hour, low for 4-5 hours) and I added more cheese. I used Trader Joe's salsa verde, which is delicious.
    Reply
  • thecupcakegoddess
    27 MAR, 2009
    These are FABULOUS! The garlic adds the perfect spice and they are creamy and just plain wonderful. Delicious!
    Reply
  • LoupGarou
    9 FEB, 2009
    The best enchiladas that I have ever had. A great recipe, use less cilantro.
    Reply
  • vailgirl
    3 JAN, 2009
    I made this for my husband and I and it was easy and delicious. I will most certainly prepare this for a soiree' in the future.
    Reply
  • MLuiken
    10 NOV, 2008
    I'm the cook at my daughter's house after she had a baby. Thought it would be fun to try this recipe and we all loved it. I made it like the recipe said, and will do the same next time I make it.
    Reply