• Senior, Kaitlyn Berry

Creamy Chicken Enchiladas Verde

Have you been craving Mexican food but don't feel like going out? Well, we've got just the thing: creamy chicken enchiladas! They're easy to make and have a great taste. The prepping time is 15 minutes, and the whole meal should be ready in 35 minutes.


  • 1 cup Sour Cream

  • 1 cup tomatillo salsa

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 2 teaspoons oil

  • 3 cups shredded cooked chicken breasts

  • 1 (4 ounce) can chopped green chilies, drained

  • 1 1/2 cups Mexican Style Shredded Four Cheese, and just a touch of cream cheese

  • 8 (6 inch) flour tortillas


  • Heat oven to 350 degrees F.

  • Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chilies and 1/2 cup cheese.

  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.

  • Bake 15 to 20 min. or until heated through.


  • Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.

  • Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.

  • Variation: Prepare as directed, omitting the oil and substituting 1 pound extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.

  • How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Information Source is www.AllRecipes.com

Link to Recipe is: http://allrecipes.com/recipe/217199/creamy-chicken-enchiladas-verde/ internalSource=recipe%20hub&referringContentType=search%20results&clickId=cardslot%2092