Salsa Verde Chicken Enchiladas

So you know that moment in Coyote Ugly when she goes to sing on stage and totally freaks out and clams up as if she’d never, ever sung a note in her life?? Yea. That was me, on my first attempt at a post on my new blog. As you’ve now learned about me (from brushing up on my About Me page) I’m more comfortable in the kitchen than I am doing almost anything else in this world! But the moment I  try to cook, knowing it’s going to be shared and photographed…I completely FLOP. Having just moved into a new apartment the day before (literallythe day before), I chose a seemingly “novice” recipe to make, knowing that most of my kitchen was still in boxes. I’m talking one bowl, semi-homemade, embarrassingly easy, y’all. But apparently I have what some might call “performance anxiety”. Maybe it has something to do with the fact that I’ve waited so long to start a blog and I put insane pressure on myself to have an amazing first post, or maybe I just hadn’t gotten to used my new kitchen. Let’s go with the latter.

So anyway, a week later, I went for attempt #2.  And speaking of “novice”…

Finally, after months of drooling over this bookmark on my browser bar, I decided to put the Salsa Verde Chicken Enchiladas to the test! I’ve been following Jessica’s blog over at The Novice Chef for a long time now and when I saw these babies, I knew I had to save them for a special occasion. So in honor of my boyfriend/taste tester/dishwasher’s 25th birthday, who also happens to be the world’s biggest lover of Mexican food (a bold statement, I know, but I really think it’s true!) I decided to break in the new kitchen with these enchiladas!

Much to his dismay delight, I lightened them up a bit and we were surprised at how sinfully delicious they still tasted!! I can only imagine what the real version must taste like! (Heaven?)


Yields 12-15 small enchiladas, or 9-10 medium sized (what I used)

The original post insisted that you use Ortega brand salsa verde, due to its ability to hold the flavor after being cooked. After tasting these, I highly recommend it as well! I found it in the Hispanic aisle of my Publix, but you might be able to find it with the regular salsas at your grocery store.

4 boneless chicken breasts, cooked and shredded (I boiled mine in chicken broth)

3 large cloves of garlic

2 serranos, diced with seeds in

1 jalapeno, diced with seeds removed

2 tbsp butter

2 tbsp all-purpose flour

2 cups chicken broth

2 cups fat-free sour cream

16oz jar of Ortega Medium Salsa Verde

1.5 tsp cumin

1/4 tsp cayenne (I left this out – because I couldn’t find it in my boxes! – and the heat was perfect)

1/2 tsp salt

1/4 tsp white pepper

1/2 tsp garlic powder

1/4 cup cilantro, chopped

9 whole wheat tortillas, medium fajita sized

1 cup Mexican blend cheese

3/4 medium onion, diced (white or yellow)

Preheat oven to 350.

Melt butter over medium-high heat. Saute serranos and jalapeno until soft and add garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to bottom of pan. Fill tortillas with chicken, onion and cheese and place seam-side down in the dish. Pour the sauce over the enchiladas and top with any leftover cheese. I put most of my cheese inside the enchiladas and not much on top! 

NOTE: I went ahead and made the entire batch then froze the leftovers after they cooled. The original recipe link has instructions for making ahead and freezing, if you’d prefer.

Adapted from The Novice Chef; Originally from Homesick Texan

One thought on “Salsa Verde Chicken Enchiladas

  1. Pingback: Black Bean and Sweet Potato Tacos | the milk truck

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