This recipe was a classic while I was growing up and is one of my favorite comfort foods. These chicken enchiladas make a fantastic meal-prep. They are easy to prepare and take about 20 minutes to heat up once assembled.
This recipe is also one that we often give to friends or family to have easy meals after a surgery, birth, or loss of a loved one. These enchiladas are delicious, comforting, and filling.
Chicken Enchiladas
This recipe makes 1 9×13 pan, but we typically double the recipe to make multiple pans for easy meals.
My favorite thing about this recipe is that is can be easily modified to add additional vegetables without much extra effort. Want some additional heat? sautee a jalapeno and add it in! Some more veggies? How about including some sauteed bell peppers, pico de guillo, or a bit of spinach? Have fun with it!
Ingredients
- 2 lbs of chicken breasts, thighs, or a rotisserie chicken
- 1 16 oz jar of salsa verde
- 2 cup fresh cilantro (about 1/2 a bunch, ignore if you have the soap gene)
- 1 cup sour cream (we used greek yogurt)
- 1 bag of frozen corn, thawed
- 2 cups Monterey Jack cheese
- flour tortillas
The Process
- boil or sauté your chicken until cooked through (ignore if you’re using rotisserie)
- blend salsa verde, cream, and cilantro. If not using cilantro, simply combine the cream and salsa verde.
- shred chicken and combine with corn, 1/2 cup of sauce, and 1 cup cheese
- in a 9×13 pan, add sauce to coat the bottom. Add chicken mixture to tortillas and place, seam down into the dish
- pour remaining sauce and the remaining cheese over enchiladas.
- freeze if desired for prepare to bake.
To Bake:
- bake at 400 degrees until bubbling and beginning to brown on top, should take about 15 to 20 minutes.
- This will take a bit longer if cooking from frozen, just be sure to keep an eye on it!
I hope you enjoy this recipe and please check out some of the others that we have posted. – Hailey