Chicken Verde Enchiladas

Chicken Verde Enchiladas Header

I used to think I was quite the pro when it came to making enchiladas.  That was until the day my boy made me his enchiladas.  His version kicked my little recipe’s butt…

And let me tell you, there aren’t many things hotter than a guy who knows how to dominate in the kitchen.  Am I right?

Anyways, back to the enchiladas.  These guys are the perfect combination of crunch on the outside, chewy on the inside, and they are stuffed with protein (chicken and black beans), and nutrition packed peppers.  Surely I’m not alone here when I say that normally after a meal of Tex Mex, I’m feeling sluggish and overly full.  Not today.  These bad boys are light and full of flavor.  Plus, if you’re not a fan of meat, no problemo. Take out the chicken and top two enchiladas with an over medium egg, OR double up on the black beans.

Chicken Verde Enchiladas 1{fresh peppers are packed with vitamins A and C, potassium, and fiber}

Chicken Verde Enchiladas 3{filling them up with all of the goodies}

Chicken Verde Enchiladas 4{broiling the enchiladas first gives them a magical crunch}

Chicken Verde Enchiladas 6{drizzling the verde sauce}

Chicken Verde Enchiladas 8{they are even more delicious than they are sloppy}

Chicken Verde Enchiladas

  • Servings: makes 12 enchiladas, serves 6
  • Print


  • 15 oz can Green Hatch Chile Enchilada sauce
  • 7 oz can salsa verde
  • 1/2 jalapeno, chopped
  • 1/2 yellow sweet onion, chopped
  • 1/4 cup cilantro
  • 3 cloves of garlic
  • shredded rotisserie chicken
  • 3/4 cup black beans
  • 3/4 cup corn
  • 1 Anaheim pepper diced
  • 4 sweet mini peppers diced
  • 1 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 12 corn tortillas
  • 1/2 to 1 cup shredded Monterey Jack cheese
  • 1 to 2 tbsp olive oil


  1. Blend the enchilada sauce, salsa verde, jalapeno, onion, cilantro, and garlic in a blender until smooth.  Then pour into a saucepan and simmer.
  2. Preheat the oven to broil.
  3. In a large bowl, mix the chicken, black beans, corn, peppers, paprika, salt and pepper until combined.
  4. Spray olive oil on each of the tortillas.
  5. Divide the chicken mixture evenly between the 12 tortillas, roll each one, and put it seam side down in a 9×13 glass baking dish.
  6. Broil the enchiladas for about 12 minutes on the middle rack of the oven until they start to brown.
  7. Remove the enchiladas from the oven, and preheat it to 350 degrees.
  8. While the oven is preheating, pour the sauce over the enchiladas and then top with the cheese.
  9. Bake the enchiladas for about 15 minutes until the cheese melts and starts to bubble and slightly brown.



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