Green Chicken Enchiladas

One of my favorite meals growing up was my mom’s green chicken enchiladas. I’ve always been a salsa verde fanatic so I’m sure that’s why I love these enchiladas so much. Growing up, Mom always used the Las Palmas Green Enchilada sauce. It made for a quick and easy weeknight meal for a working mom. 

I decided to re-create that Las Palmas Green Enchilada sauce, homemade. Or semi-homemade, depending on how in depth you want to get with the ingredients. And they taste just like they did growing up! 

I used a homemade salsa verde in this, recipe courtesy of The Beef Jar, but you can feel free to use a pre-made salsa verde! I also added some cream to finish off the sauce and wow does it make these green chicken enchiladas rich! 

Green Chicken Enchiladas

Print Recipe

homemade green enchilada sauce with shredded chicken and cheese

• Author: Prairie Californian
• Prep Time: 40
• Cook Time: 30
• Total Time: 60

Ingredients

Scale 1x2x3x

• 1 – 1 1/2 pounds chicken breast
• 4 cups chicken broth
• 5 garlic cloves, crushed
• 1 jalapeño pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 tablespoon black peppercorns
• 1 teaspoon cumin seeds (or ground cumin)
• 1 cup salsa verde, homemade or pre-made
• 1/4 cup heavy cream
• 6–8 burrito sized flour tortillas
• Shredded cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400 degrees.
2. Combine chicken, chicken broth, garlic, jalapenos, onion, peppercorns, and cumin in a saucepan over medium heat. Cook 10-15 minutes or until chicken is fully cooked. Remove chicken from pan, shred, and set aside.
3. Drain cooking liquid through a mesh strainer over a bowl, reserving the liquid. Place the solids with 1/4 cup of liquid into a food processor or blender. Puree until smooth. Add more of reserved liquid to the puree until you’ve got 1 cup total. Discard remainder of reserved liquid.
4. Add the puree liquid mixture back to the pan over medium heat. Add 1 cup of salsa verde. Cook for about 10 minutes until mixture begins to thicken. Reduce heat to low and add 1/4 cup heavy cream. Remove from heat.
5. Dip each tortilla in sauce mixture and fill with a handful of chicken and shredded cheese. Roll up and arrange the enchiladas seam side down in a casserole dish coated with cooking spray. Pour the sauce over tortillas and top with cheese.
6. Bake at 400° for 20-30 minutes or until lightly browned over the top.

Nutrition

• Serving Size: 6