Foodie Friday – Chicken Verde Enchiladas

This recipe is so fast and easy it’s ridiculous. It takes about 25 minutes start to finish. WIN! I know it looks like a lot of ingredients but they’re easy ingredients, trust me. And they’re what make this whole dish so tasty. Serve with a side of rice if you like, and black beans or refried beans.


  • 1 cup pre-chopped onion
  • 1 cup chicken stock
  • 1/2 cup green salsa (salsa verde)
  • 5 tsp flour
  • 1/2 tsp ground cumin
  • 2 cloves garlic, minced (I buy the jar stuff cause I HATE cutting garlic)
  • (optional: 2 Tablespoons sliced pickled jalapenos. These come in a can by the salsa and enchilada sauces)
  • 8 oz shredded rotisserie chicken (for a cheaper option, boil a chicken breast)
  • 3/4 cup chopped tomato (or canned diced tomatoes to make it faster)
  • 3 Tablespoons sour cream
  • 2 ripe avocados, diced
  • 8 flour tortillas
  • 4 oz sharp cheddar cheese, shredded
  • (optional: cilantro leaves. I always leave this out though, cause aint-nobody-got-time)


  1. Preheat broiler on high.
  2. Combine first 8 ingredients in a saucepan. Bring to a boil, then reduce heat. Let simmer 4 minutes.
  3. Stir in chicken, cook about a minute or until its heated through.
  4. Remove from heat, add tomato, sour cream, avocado.
  5. Spoon chicken mixture into tortillas, about a cup of mixture each tortilla. Roll them like an enchilada.
  6. Arrange enchiladas in foil-lined, cooking sprayed baking dish, side by side.
  7. Top with cheese.
  8. Broil until cheese is melted. Top with cilantro.
  9. EAT!

I don’t have any cute photos of these things because we eat them too fast every time. But they are SO tasty and easy. Plus they freeze really well. If you make a double batch, you can freeze half for later. Then, defrost, heat, and serve. YUM.


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