Salsa Verde Enchiladas

Serves: 5
Total Calories: 888
Yield: 16 enchiladas
Prep time:
Cook time:
Total time:


3 pounds boneless, skinless chicken breasts
2 (16-ounce) jars mild salsa verde
6 green onions thinly sliced
1/4 cup fresh lime juice
1/2 cup loosely packed fresh cilantro leaves, chopped and divided
1 small can sliced black olives for garnish
16 6 inch flour tortillas
8 ounces sour cream
1/2 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese


Cook chicken in a large pot of water until pink is gone and it is easily shredded. Drain water and shred the chicken with an electric mixer. Place 5 ½ cups of chicken in a medium bowl. (Any extra can be frozen for another meal.) Stir ½ cup salsa verde into chicken to evenly coat.

Preheat oven to 350°F. Spray 2 9x13-inch glass or ceramic baking dishes with cooking spray and set aside. In a 12-inch skillet, heat remaining salsa, green onions, and lime juice to boiling. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over low heat. Using tongs, place 1 tortilla in salsa mixture; heat 10 seconds. Place tortilla on wax paper; top with about ? cup chicken mixture. Roll up and place, seam side down, in prepared baking dish. Repeat process with all tortillas, filling each dish. Stir sour cream and broth into remaining salsa mixture in the skillet; spoon over filled tortillas. Combine cheeses.

Cover one dish with foil; bake 15 minutes. Remove foil; sprinkle with 1 cup mixed cheese and 1 tablespoon cilantro. Bake 5 more minutes. Meanwhile, sprinkle remaining cheese and cilantro on second dish; freeze.

Nutritional Facts:

Serves: 5
Total Calories: 888
Calories from Fat: 281

This Salsa Verde Enchiladas recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.

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