Enchiladas Verdes

I got this wonderful recipe from Stephanie. Stephanie and I grew up on the same street and our families went to the same church.

Long time ago, she blogged her enchiladas verdes recipe and I knew it was totally a keeper. Finally, I got around to trying it! I used flour tortillas because that's what I had, but next time I'm gonna try corn tortillas as the recipe suggests.

Capt' Steve had nothing but good things to say about this meal.

Copied and pasted from here:

Filling ingredients:
1 rotisserie chicken, meat shredded
1/2 of shredded Mexican blend cheese
1/3 cup finely chopped onion
1/3 cup finely chopped cilantro
1/3 cup chicken broth
1/2 cup fat-free sour cream
juice of 1 lime
1 teaspoon of cumin
salt and pepper

Remaining ingredients:
1/2 cup fat-free sour cream
corn tortillas
bottle of salsa verde

Preheat oven to 400 degrees.
To prepare enchilada filling, combine and mix all filling ingredients in a large bowl.
Spread 1/2 cup salsa verde in bottom of a 13x9 baking dish coated with cooking spray.  Put a good spoonful or two of chicken mixture down the center of each tortilla and roll up.  Arrange enchiladas seam sides down in dish.  Spread remaining sour cream and salsa verde evenly over enchiladas.
Cover and bake for 10 minutes or until thoroughly heated.  Top with more cilantro if you have any, because you can never get enough cilantro.  Enjoy with good chips and a cold beverage.


  1. So glad you posted this!! I was looking for easy enchilada recipes yesterday on pinterest and did not find any I liked. Can't wait to try!

  2. I'm glad yall enjoyed it so much!


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