Creamy Chicken Enchiladas Verde

Creamy Chicken Enchiladas Verde


"Enjoy the dining out experience at home with this restaurant-inspired recipe."


35 m servings 536 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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, chiles and 1/2 cup cheese.
  3. 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.
  4. 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.
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Your rating



  1. 85 Ratings


These enchiladas were delicious!!! I used garlic powder inplace of the minced garlic. I also "charred" my tortillas over an open flame before filling them. Yumm Yumm Yumm!! Very simple to make, ...

These were yummy and easy, very Americanized though. I would skip this recipe if you're looking for something more authentic tasting, but as it is it's a very creamy, comforting dish. I didn't h...

These enchiladas are actually really delicious. I'm not big on cooking, nor am I really good at it, but this recipe is really simple. The directions are easy to follow, and they are tasty. I se...

Not bad. As Hubs put it, these were "a solid three," but they would have been easily improved with more sauce, plain and simple.

This recipe was AWESOME! We will definitely make it again :) The only thing I did differently was shred my own cheese from bricks (mix of jack and cheddar) and I seasoned 3 chicken breasts with ...

Very simple to make and very tasty. I bought the 6in tortilla as the recipe calls for but it made 20 enchiladas! They turned out great so the way I see it, the more, the merrier!

very good; everyone loved it

We loved this! Super easy. I added some cumin and ancho chili seasoning to this for some extra "punch". We will be having this again.

REALLY good! Even the kids ate it (13, 11, and 8)! My slow cooker cooked the chicken perfectly for shredding; then I used regular salsa, didn't have garlic or green chilies. I added extra of ...