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Chicken Enchiladas with Creamy Green Sauce

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.

  • prep: 1 hour
    total time: 1 hour 55 mins
  • servings: 6

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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. Step 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. Step 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. Step 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. Step 4

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

Source
Everyday Food, May 2007

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Reviews (45)

  • AndreaDwyer 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.

  • 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.

  • 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.

  • 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.

  • thecupcakegoddess 27 Mar, 2009

    These are FABULOUS! The garlic adds the perfect spice and they are creamy and just plain wonderful. Delicious!

  • LoupGarou 9 Feb, 2009

    The best enchiladas that I have ever had. A great recipe, use less cilantro.

  • 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.

  • 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.

  • Gailmarie06 14 Oct, 2008

    so easy to lighten this up and still get all the flavors... I used skim milk and light sourcream and added the green salsa to make the mix light cheese to top... very good..and I have lost 50 lbs doing this type of thing... enjoy

  • chichef 13 Oct, 2008

    I really enjoyed this recipe. I replaced jack cheese with chihuahua cheese for a more authentic flavor. The enchiladas were delish!

  • Cranberry07 10 Oct, 2008

    Delicious! I made my own green sauce with tomatillos, and added a bit more chicken to make about 15 enchiladas, we LOVED these.. I can't stop eating them!

  • LavenderLinda 9 Oct, 2008

    loved it! So did my family. I did half the cheese on the top, but did indulge in the cream!

  • MarusQuarkus 9 Oct, 2008

    You can use condensed milk - regular, low fat, or fat free - instead of cream. Also ondensed fat free milk in gravy cuts the calories significantly.

  • MarusQuarkus 9 Oct, 2008

    You can use condensed milk - regular, low fat, or fat free - instead of cream. Also condensed fat free milk in gravy cuts the calories significantly.

  • spiceykat 9 Oct, 2008

    I think your receipe has too much fat. This can be a delicious dish if you substitute low fat cottage cheese for much of the Jack cheese (2 C cottage) and eliminate all of the heavy cream. I add a cup of chopped zucchini for more flavor and a little moisture.

  • melodyiggy 22 Sep, 2008

    I've made this several times for my family and they loved it, this is a great recipe

  • KIMMII 19 Aug, 2008

    The second time I made this recipe I boiled a whole chicken and roasted the garlic in a little olive oil. I also did not have time to do each enchilada instead I placed 6 of the tortillas on the bottom of a 9x13 pan placed chicken mixture on top and placed the remaing 6 tortillas on top and pour the sauce on top and cheese on the sauce a pretty easy casserole when your in a hurry.

  • steph323 13 Aug, 2008

    The last time I made this, I poached boneless-skinless breasts in chicken broth with the garlic cloves and a bay leaf -- the chicken stayed jucier than when I roasted it as the recipe recommends. And a hint for the health-concious: I used fat-free 1/2

  • Poetria 12 Aug, 2008

    I cut up the cilantro and add it to the sauce mixture and let it set for about an hour while the chicken is cooking. I added cumin to the finished dish as well. Lime juice would also go well with this. Everyone I've made it for raves about it!

  • amymc 25 Jul, 2008

    Has anyone tried to freeze this dish?

  • ChristineDesigns 23 Jul, 2008

    I use a similar recipe without cream

  • dorian 23 Jul, 2008

    OPS...YES HEAVY WHIPPING CREAM IS HEAVY CREAM FAR AS I KNOW... THAT'S WHAT I HAVE ALWAYS USED...RECIPES TURN OUT PERFECT. ALSO...MEXICAN CREMA IS REALLY GOOD TOO...

  • dorian 23 Jul, 2008

    A good sub for the heavy cream would be a can of cream of chicken soup mixed with a 1/8 - 1/4 C of non-fat sour cream...AMY'S ORGANIC CR OF CK SOUP AND TOFUTTI'S SOUR CREAM IS EXCELLENT. Also look for the HEAVY CREAM in pint or quart in the refigerator section of your local store...paper carton...hope this helpful...NAPA-CA

  • cartar 23 Jul, 2008

    the heavy cream, is that heavy whipping cream or something else? i have another recipe that calls for heavy cream and the only thing i saw in the dairy dept. was heavy whipping cream. i saw where half and half was used instead, does it give the same results? someone out there let me know. thanks a bunch
    cartar

  • MrsGoChay 23 Jul, 2008

    I wish for 2 things: that there was nutritional information on these recipes and also that there were options for lower fat versions. Cream? Really? Good grief! I'd like to make this; I think my husband might really like it but we can't handle all the fat in this. I sometimes substitute non-fat evaporated milk for the cream in recipes. I would also look for a reduced fat cheese option.

  • kathryn50 23 Jul, 2008

    I have made various renditions of this for years. one thing i do is to use boneless/skinless breast and cook them first IN salsa [red or green] before shredding [stays moist and tasty and avoids the oven!]. I also had jalapenos [depending on who is eating] and red or green salsa, pepperjack, shredded cheddar mix, light sour cream and do it in layers. have also added refried beans or black beans [drained] with cheese on top- SO YUMMY AND LOVED BY ALL!

  • tenaya 22 Jul, 2008

    I used sour cream instead of heavy cream and boiled my chicken in seasoned water then shredded. To make this even easier, tear the tortillas into strips and layer with sauce and chicken like a lasagna. Muy delicioso!

  • marshaflanigan 22 Jul, 2008

    Campbell's makes a cream chicken verde soup that works well in a similar recipe. I use shredded pepper jack cheese to kick it up. Cream of chicken soup with chopped green chilis and jalapenos to tastealso works. Serve with shredded lettuce, dice tomatoes, slice black olives, sour cream and gucamole on the side and black beans mixed with whole kernel corn, diced onion and diced tomato and picante sauce to taste for a pretty presentation.

  • trekkiemom 22 Jul, 2008

    I have made a similar recipe for years, using canned chilis, cream of chicken soup, (no cream, a little sour cream) and an egg or two, depending on how large a batch i make. However, since the tortillas tend to get very soft, I've been making it like a lasagne, layering all, plus cheese, and baking. It's fantastic! I always serve on shredded lettuce and tomatos, and it's so much healthier.

  • atd527 22 Jul, 2008

    I made these a few months ago when it came out in everyday food. Both my husband and I thought the dish was very bland. I usually love everything I make from everyday food, but I won't make this recipe again.

  • ladybugsy 22 Jul, 2008

    Is the prep time for this really an hour?

  • lovemybilly 22 Jul, 2008

    I make one very similar but I have 2 large cans of Cream of Chicken soup 8oz of sour cream instead of the heavy cream, and millie i do that too I add 2 cans diced fire roasted green chilis

  • millysuazo 22 Jul, 2008

    To make it less spicy, substitute a couple of small cans of chopped green chilies for the green salsa, plus about 1/2 c. of sour cream in the cream mixture. Taste it and adjust the salt level if desired (I always put a little bit of salt).
    You can also put *a little bit* of the green salsa, just do it slowly so you don't end up with a spicy dish again.
    Serve the warm green salsa on the side for those who want it.

  • Shmily 22 Jul, 2008

    This was delicous. My guests loved it. But it was spicy--I wasn't able to serve it to my 3 small children. Would definately make it again for company.

  • septemberish 7 Jun, 2008

    Super recipe, even with whole wheat tortillas and half and half instead of cream.

  • foodgirl 11 May, 2008

    This was easy and tasty. I used pepperjack and a medium salsa, and it had just enough spice for our tastes. I'll definitely make this again.

  • suzzee 8 May, 2008

    I used Land of Lakes fat free half and half and La Victoria Green Salsa. Turned out great. I also put some cheese with the chicken before I rolled the tortillas up. I don't mess with the microwave. I dip 5 or 6 tortillas in the sauce and then roll them up. They are fine. This is definitely a keeper.

  • craftareba 5 May, 2008

    I can tolerate a good amount of spice. I used La Vitoria mild, and found these too hot to handle. My husband loved them and I sweated my way through them. But, I had to find an alternative for the kids. Also--not good for company because of the spice factor. Perhaps a different salsa would aleivate this. Any suggestions?

  • cheerio82 28 Apr, 2008

    Can you use half and half instead of heavy cream? or reduced fat sour cream? wondering if there's a way to lighten it up?

  • 1hotmama 21 Apr, 2008

    This dish was very ytummy. I used La Victoria medium green salsa. It was nice and spicy. My family loved it! It was also good reheated the next day. I will definitely make this again.

  • Arieldawn360 29 Mar, 2008

    Just made this fantastic recipe for the 2nd time. Highly recommended! The one thing I will change next time is when I throw the garlic cloves into the oven with the baking chicken. Both times the garlics have been too overdone and a bit crispy as a matter of fact. I think I will throw in the cloves after the chicken has been baking for about 15 minutes and see how that goes.

  • mongtz 9 Feb, 2008

    Excellent recipe and very easy!!

  • poppymom 4 Feb, 2008

    Excellent! I split the batch into two 8" x 8" pans, did steps 1-3, and froze them. Reheated at 350 degrees for about 45 minutes. Will definitely make them again.

  • npsmith 22 Jan, 2008

    I used Herdez brand salsa verde, (I think hot) and this turned out wonderfully. I made it for a friend who keeps requesting that I make it again. I thought all the flavors were there and right on target, and I typically like well seasoned and spiced food.

  • kashka 27 Dec, 2007

    The creamy green sauce was very good. However, it was missing something. My mother in law made some delicious cabbage salsa and it went well with it. A good suggestion was to substitute the monterey jack cheese with pepper jack to get some more flavors. Great basic recipe but needs to be spiced up.