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This savory + gooey recipe for Cheesy Verde Chicken Enchiladas is the new thing you’ll crave. Made completely from scratch with no “cream of anything” soup, our gravy-esque cheese sauce features tangy salsa verde and smoky chipotle peppers. Did I just say gravy-esque?
Girl, you will literally lick your plate. Cheesy Verde Chicken Enchiladas.
I have a crush on salsa verde. It is like the Rodney Dangerfield of salsa. But I love it. I use it in everything.
It is an excellent stir in for taco meat. Perfect for topping grilled chicken. And totally yummy in this homemade chicken enchilada recipe.
If you love salsa verde, or want to try it, check out our Salsa Chorizo Casserole Recipe.
The thick and zesty sauce we made for our chicken enchiladas is so easy. A few simple pantry ingredients like butter, flour, milk and sour cream make this over-the-top recipe a keeper.
I have to warn you. This recipe is a little messy. From the spatters on the stove to the baked on cheese and sticky plates, our Cheesy Verde Chicken Enchiladas are a hot mess. A tasty hot mess. But still…
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Look at all this cheesy. We picked two of our favorite cheeses for these Cheesy Verde Chicken Enchiladas : Sharp Cheddar and Monterrey Jack. (Shred your own. Seriously.)
Once you have assembled your chicken enchiladas (get the complete step-by-step recipe at the end of this post), bake in the oven until warm, bubbly and golden. This comfort meal will be a hit with your family. Every bite is loaded with savory flavor, a hint of smokiness and spice from the chipotle peppers and tender chicken.
Here are more of our favorite recipes for you to try:
Carolina Mustard Chicken Wings
Cheesy Southwestern Grilled Chicken + Fresh Black Bean Salsa
Sweet + Savory Pineapple Chicken
Zesty Garden Tomato Salsa
Double Crust Chicken Pot Pie
And Kitchen Clean Up is always a breeze with Scotch-Brite® Scrub Dots Sponges. (Check out the blue one. It is Non-Scratch to make cleaning glass stove tops and stainless steel a dream.)
So what is your favorite way to make chicken enchiladas? Do you prefer lots of cheese or just a little? Salsa verde or another recipe? Feel free to share all of your comments, ideas and more in the comments section at the bottom of this post.
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The Chicken Enchiladas You Should Be Eating Right Now
Buy This
- 3 boneless skinless chicken breasts, grilled and chopped (about 4 cups)
- 2 cups milk
- 1 cup sour cream
- 1 cup salsa verde
- 4 TB butter
- 3 TB AP flour
- 1 1/2 cups shredded Monterrey Jack cheese divided
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1 - 2 canned chipotle peppers in sauce chopped fine
- 1 tsp minced garlic
- 8 - 10 warm flour tortillas
- Salt & Pepper to taste
Cook That
- Preheat oven to 350 degrees. Spray an 8x12 or 9x13 baking dish with non-stick spray and set aside.
- Melt butter over medium-low heat. Whisk in flour, garlic, and chopped chipotle peppers. Cook and stir for 2 - 3 minutes, stirring constantly. Gradually whisk in the milk a little at a time.
- Increase heat to medium high, bring the mixture to a very low boil, stirring constantly. Remove from heat. Stir in the salsa verde and 1/2 cup of Monterrey Jack and 1/2 cup of the sharp cheddar. (Taste and season lightly with salt and pepper if needed. Keep in mind the cheddar is very salty.)
- Let the cheese sauce mixture cool. Stir in the sour cream until smooth and creamy.
- Spoon 1/2 cup of the cheese sauce into the bottom of the prepared baking dish. Reserve another 1 1/2 cups for later. Stir the cooked and chopped chicken into the remaining cheese sauce in the skillet.
- Spoon a generous amount of cheesy chicken into each warmed tortilla. Carefully fold and place seam side down into the baking dish. Repeat until the pan is full.
- Pour the reserved cheese sauce on top. Sprinkle generously with the remaining cheese.
- Bake uncovered for 30 minutes. Broil for 2 - 3 minutes until the cheese is golden and bubbly.
- Let stand 15 minutes before serving.
25 Comments
Sharon
October 26, 2017 at 9:59 amWhat amount of salsa verde goes into the sauce? I didn’t see it in the list of ingredients. Thanks! The recipe sounds marvelous!
Teri
October 26, 2017 at 10:05 amWooops!! Great catch, I updated it. I used 1 cup.
cathy
October 26, 2017 at 2:40 pmMy mouth is watering over this delicious dish and I am loving the quick cleanup! {client}
Teri
October 26, 2017 at 2:48 pmThank you, Cathy. Let’s just say my plate was full and I finished it all. (Loving the Scotch-Brite Dots Sponges.)
Mary Ellen
October 29, 2017 at 6:06 amHow spicy is this? My husband doesn’t like anything too spicy.
Teri
October 29, 2017 at 10:06 amI don’t think it is very spicy at all, but I like spicy. To be on the safe side be sure to use MILD Salsa Verde and leave out the chipotle. Then it won’t be spicy. Whatever you do, don’t add extra salt. There is plenty of salt in the Salsa and the cheese. ????
Staci
October 30, 2017 at 10:10 amDo you see any problems with preparing (putting it together) early in the day and cooking it later?
Teri
October 30, 2017 at 10:17 amNot at all. You can make it ahead, just cover and refrigerate before baking. Cook time may be a little longer to ensure it is heated all the way through.
Loei
October 30, 2017 at 4:07 pmI really don’t like chipotle, ant substitute suggestions?
Teri
October 30, 2017 at 4:19 pmYou can leave it out or stir in some jalapeños or green chiles.
Diane White
October 31, 2017 at 7:54 amCan this be frozen ahead of time and baked at a later dat?
Teri
October 31, 2017 at 8:21 amYes. My advice would be to make the sauce just little thinner by adding milk. Also the tortilla shells may be a bit tougher but the extra sauce should help that. You will have to thaw in fridge first and adjust cooking time as needed.
Chris J
October 31, 2017 at 4:49 pmThis looks yummy for my tummy. Do you happen to have any nutritionals for this and can you sub low-fat/non-fat sour cream and low-fat/reduced-fat shredded cheese? TIA
Teri
October 31, 2017 at 10:56 pmIt is pretty indulgent. Estimated per serving (which is about a 4 to 5 inch square) would be 450 calories, 25 grams of fat, 24 grams of carbs and 29 grams of protein. I have personally never had much success using non fat products. I find the flavor and consistency is off, and they have a tendency to curdle or separate. If you want to cut some fat and carbs in this, here are some ideas:
–Use half the amount of sour cream. It won’t be as tangy or creamy but you would still get effect.
–Instead of using so many tortillas and wrapping the chicken mixture, use fewer and “layer’ it like a lasagna, just be sparing with the tortillas.
–Use half of the cheese. I used a lot of cheese, especially on top. You could easily cut back and still have a great dish.
–I used 2% milk for this recipe. You can likely make it with 1% but I’m not a user, so I don’t know for sure.
If you try any swaps, I’d love to hear how it turned out.
Sue Braman
October 31, 2017 at 6:15 pmMy all-time favorite is making enchiladas the day after Thanksgiving. I chop up leftover turkey and mix it with sauteed onions and shredded cheese whatever kind you like. Then I mix a little sour cream and green chilies in with the leftover gravy and all you have to do is roll yourenchiladas and top them with the gravy mix. Bake until hot and bubbly. My husband’s favorite!
Teri
October 31, 2017 at 8:08 pmThat is a fantastic idea! I had never thought about turkey. Perfect, though.
Yolanda
November 1, 2017 at 6:04 pmI love most of this recipe. But as a born and bred San Antonion, I would NEVER use flour tortillas for enchiladas. But I will try it with the traditional corn tortillas. Sounds ????
Yolanda
November 1, 2017 at 6:05 pmI love most of this recipe. But as a born and bred San Antonion, I would NEVER use flour tortillas for enchiladas. But I will try it with the traditional corn tortillas. Sounds ????
Teri
November 1, 2017 at 6:16 pmI love corn tortillas, too. Especially with Steak dishes. I’ll have to try them in this recipe. It would give it a totally different flavor for sure.
Steve
November 1, 2017 at 9:33 pmMade completely from scratch! Except salsa verde, the essential sauce
Teri
November 1, 2017 at 11:18 pmI have been playing around with my own roasted tomatillo Verde. You have any good recipes?
Lisa
November 3, 2017 at 4:41 pmI made this last night and my husband said it was the best EVER. I put a little more chipotle peppers and sauce and drained a can of black beans and put them on top of the chicken mixture…
Teri
November 3, 2017 at 5:00 pmGirl that make me so happy! I am glad
He loved it and great call on the beans. ????????
Ben Myhre
November 14, 2017 at 6:26 amThis looks super tasty and I am gonna have to try them. Pinned to my to-try board. Also, “Girl, you will literally lick your plate.” That reminds me of college. I had an older relative that gifted me some clear, glass plates so that I could “still watch tv while licking my plate.”
It was a joke, but I am sure there was also some truth in there.
Teri
November 14, 2017 at 8:30 amStop it with the clear tv watching plates! (You had plates in college? Aren’t you fancy. Jealous. We licked the bottom of our ramen cups.) Thanks for checking out our blog. Come back. (No seriously…come back…please…)