Cheesy Chicken Enchiladas


This is a recipe that I have cooked since college, but I have updated it a little here and there... I think I've found the perfect formula. img_5706

Cheesy Chicken Enchiladas

Makes 8 enchiladas; 4 servings of 2

  • 2lbs boneless, skinless chicken breasts ORRotisserie chicken, meat removed
  • 4 cups fat free chicken broth
  • 1 16 oz. jar salsa verde, divided
  • 1/4 cup sour cream
  • 1 cup shredded Mexican cheese, divided
  • 1/4 cup chopped cilantro
  • Salt, Pepper to taste
  • 8 corn tortillas
  1. I cooked my chicken in the crock pot with the chicken broth for 4 hours on High, but if you would rather not deal with cooking the meat, getting a rotisserie chicken is just as good! I've made it both ways, and it's delicious.
  2. Preheat the oven to 350, and spray a 9x13 baking dish with cooking spray.
  3. Once the chicken is done, remove it from the slow cooker, but don't pour out the broth! Shred the chicken in a large bowl (I use my hand mixer!), then mix in 1/4 cup of the reserved broth, 1/4 cup of the salsa verde, the sour cream, 1/2 cup of the cheese, and the cilantro. Add salt and pepper to taste.
  4. Pour another 1/4 cup of the broth and 1/4 cup of the salsa into the bottom of the baking dish.
  5. Spoon the chicken mixture into the tortillas, rolling up and placing seam side down in the dish.
  6. Pour the rest of the salsa over the tortillas and spread out with a spatula. Cover with the remaining cheese.
  7. Cover with foil and bake for 10 minutes, then remove foil for a final 5!


Seriously, this is the best meal to make when you need something fast and simple. It's also a great dish to share with family and friends. Enjoy!

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Oh, and this is the Salsa verde I like to use! I love the flavor. I bought mine at WalMart, but I've seen it at several grocery stores.