Creamy Chicken Enchiladas Verde

Creamy Chicken Enchiladas Verde

42 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    35 m
Recipe by  Kraft Natural Shredded Cheese

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (42)

Rate This Recipe


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, I used 2 large frozen chicken breasts that I boiled in seasoned water then shredded.



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 have the special Philly shredded cheese so I just used a regular bag of Mexican style cheese and added a couple tablespoons of cream cheese to the sauce mixture in the pan. Next time I'll probably add some cumin and cayenne to punch up the flavor a bit, and maybe use more salsa. Will make again.



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 seasoned my skinless chicken breast fillets with salt and pepper and cooked them on the George grill and then shredded the chicken. Delicious!!!

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Amount Per Serving (4 total)

  • Calories
  • 599 cal
  • 30%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 43.6 g
  • 87%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 1293 mg
  • 52%

Based on a 2,000 calorie diet



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Southwest Chicken Bake


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Creamy White Chicken and Artichoke Lasagna