Tuesday, May 3, 2011

Chicken Verde Enchiladas

This was one of those things I tried on a whim and we liked it.  I was even brave enough to take them to a friend and she approved!  That's when I know a recipe is worthy of sharing.  :-D  

And for those of you who don't know, "verde" means "green" in Spanish...so yes, the sauce is GREEN!  It's made with green chiles and OH SO YUMMY!  Makes me remember my days in California, where it was a normal occurrence for us to have salsa verde.

2 large chicken breasts cooked and cut up or pulled apart 
¾ cup sour cream 
1 can cream of chicken soup 
1 small can chopped green chiles (mild)   

Stir together.    

8-10 flour tortillas 
1 can Old El Paso Verde enchilada sauce (not sure the exact name of it—but it’s definitely got “verde” in the name), mild 
1 to 1 ½ cup shredded cheese (cheddar or Monterey Jack)   

Fill and roll the enchiladas with the chicken mixture.  Pour just enough sauce in a greased 9x13 pan to thinly coat the bottom.  Place enchiladas in pan.  Pour sauce over them and sprinkle cheese on top.  Bake at 350 for 20-30 minutes until hot and bubbly.   

We prefer the flour tortillas but you can use corn if you want (I think you have to fry them for a short time in oil so they don't get too soggy).  Flour are just simpler and we really like them better (and hey, less fat than frying corn tortillas!).  We also like them on the crunchy side so if you like them softer, bake for 20 minutes.  I usually do 30.


  1. If only these easy meals were also low sodium. Sigh.

  2. So sorry, Tammy! I'm pretty ignorant when it comes to sodium. I know the cream of chicken soup is high so here's a link to another website where you can learn to make your own in larger batches and freeze it: http://tammysrecipes.com/homemade_cream_chicken_soup (yep, another Tammy! LOL). The cheese is probably high as well, so just use 1/2 cup to lightly sprinkle over the top. Are the chopped chiles and enchilada sauce also a problem?

  3. That looks good! thanks.

    Almost everything in a can has sodium. But I looked online for the nutritional info for Old El Paso stuff and it wasn't as bad as I was expecting (depending on if their serving size is actually realistic). The "cream of" soups, or anything with broth in it from the store, is always super high in sodium - even the "low" sodium ones are pretty high.

  4. Usually I make 8-10 enchiladas so that may help you figure out how many servings there are in a can. I have never tried that cream of chicken soup but I need to! I will try to keep sodium in mind and offer alterations as possible. Thanks for your comments!