Chicken Enchiladas Verde

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Chicken Enchiladas Verde

Servings 4 servings


  • 1 lb boneless skinless chicken breasts, or boneless skinless chicken thighs, sliced
  • 1 small white onion, minced
  • 2 garlic cloves, peeled and pressed or minced
  • 2+ tablespoons avocado oil, or vegetable oil
  • 10 to 12 oz can or carton condensed cream of chicken soup
  • 14.5 oz can chicken broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4.5 oz oz. can chopped green chilies
  • 1 cup queso fresca, or shredded pepper jack or cheddar cheese
  • 1 cup salsa Verde or tomatillo sauce
  • 12 white or yellow corn tortillas, about 1 package


  • Warm 2 tablespoons oil in heavy skillet, add sliced chicken, minced onion, pressed garlic. Cook until onion is translucent. Add soup, broth, coriander, cumin. Bring to a boil, reduce heat, simmer until chicken shreds when pressed with back of cooking spoon. Mix in chilies. Remove from heat. Add salt and pepper, to taste.
  • In the meantime, preheat oven to 350°F. Use a bit of oil to grease 9” x 13” baking dish.
  • Add some sauce from cooked chicken mix to bottom of baking dish. Make 1 tortilla at a time. Using tongs, dip tortilla in chicken mix, coating both sides until soft. Place on large plate, with a slotted spoon, scoop up some of the chicken mix, add to center of tortilla, roll up and put in baking dish. Repeat until baking dish is filled with rolled tortillas.
  • Pour leftover chicken mix on enchiladas, add salsa verde and top with shredded cheese. Bake about 30 minutes or until cheese is lightly browned.