Best Chicken Enchiladas Verde Recipe ^HOT^
When I think of enchiladas, three things come to mind: the sauce, the filling, and cheese. Any of these can make or break your enchiladas. Luckily for you, I have done all the hard work and selected the perfect ingredients to make the best homemade chicken enchiladas!
best chicken enchiladas verde recipe
If you have leftover chicken enchiladas, you can store them in the refrigerator for up to 5 days. You can either cover your baking dish with saran wrap or transfer the enchiladas to an airtight container.
Recipe developer Taylor Murray says, "this recipe uses flour tortillas, even though many people think the best type for enchiladas is corn. While flour tortillas do soak up more of the sauce, that can be a good thing that leads to gooey, tender bites of enchilada stuffed with chicken and cheese. Higher quality tortillas will be the secret to prevent cracking, as well as warming the tortillas before working with them."
Grab all the ingredients for your enchiladas. Start with a few cups of shredded chicken; a rotisserie chicken from the grocery store is your easiest option. The chicken gets tossed with shredded Chihuahua-style white cheese or Monterey Jack cheese and sliced green onions. You'll also need some tortillas. "I went with flour," says Murray, adding, "I like how a good quality flour tortilla melts into the sauce and cheese. Corn will also work just fine." Go for tortillas roughly 6 to 8 inches in diameter. If the tortillas are too long for your baking dish, just turn them diagonally as we did.
Fill your dish with some of the sauce and dip a tortilla in, making sure to coat both sides. This recipe skips the step of frying the tortilla in oil first, which does change the texture but isn't strictly required. "Because this recipe uses flour tortillas," says Murray, "the tortilla and chicken/cheese filling ends up kind of melting together in a really delicious way." If you want to be more traditional, you could make this same recipe with corn tortillas and dip them in hot oil before filling.
In addition to all of the asparagus recipes this week I was also trying some texmex meals. This was my first attempt at enchiladas. It turned out pretty good even though I was a bit short on the green sauce. I look forward to experimenting with different varieties of enchiladas in the future. I could not find any tomatillos so I had to use canned green sauce.
ingredients4 flour tortillas2 cups shredded chicken1 cup sour cream1/2 cup cheddar cheese (shredded)1/2 cup monterey jack cheese (shredded)2 cups salsa verdedirectionsPreheat oven to 350F/180C.Prepare the filling by mixing the chicken, sour cream and half of the cheese.Warm the tortillas to soften.Place half of the green sauce in the baking dish.Dip a tortilla in the green sauce.Place the filling in the tortilla, wrap and place in baking dish seam down.Repeat 5 & 6 until done.Cover with remaining green sauce and top with remaining cheese.Bake in oven for 15 minutes. Similar Recipes:Chicken Enchiladas in Mole SauceSweet Potato and Bean EnchiladasEgg Enchiladas in PipianThai Spicy Peanut Chicken Enchiladas6 Ingredients, Chicken, Food, Low-carb, Main Course, Mexican, Recipe
Both creamy and zesty, it tastes just like chicken enchiladas - only better! As I mentioned above, start with mild, and each person can build their heat with a green hot sauce or additional green salsa.
Creamy green enchiladas chicken soup is so tasty and easy to make in your Instant Pot or crockpot. Chicken enchilada soup is the perfect weeknight dinner recipe. Easily adapted Instant Pot recipe so you've got even more options. A perfect Mexican recipe for taco Tuesdays! The best keto soup! #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #healthychicken #instantpot #chicken #chickensoup #dinneridea #healthyrecipe #enchiladas #souprecipe #easyrecipe
I love this recipe. It is so versatile. I like to cook up large batches of chicken quarters or pork roast. I pull them off the bone to saave for dishes like this. It can be cooked quickly when the meat is already done. Also, leave out the broth and eat in tortillas. My family loves it any way I make it.
This is the best soup I have ever made!! Omg the flavors are just outstanding and you can add more chicken, cauliflower rice, sour cream, green chillies. Which i did. I also made it in my insta pot. If you want it faster, get a rotisserie chicken and shred or cut it up. I will be making another batch because i almost ate it all!! This is definitely a must try!!!!
Thank you for this recipe. It is delicious! The first time I made it from some chicken I had already cooked up. It was so quick and easy and turned out fantastic. Now I want to make some to take to my in-law's but I will have to cook the chicken first. I love how you give so many options of cooking it. The crock pot, always a great go to when working a busy week, the instant pot and stove top. I hope my in-laws love it as much as my husband and I do.
Have this in the crock right now, hope hubby likes it because it is low carb! My son is diabetic and will be able to eat it without the beans and corn added.LOVE green enchiladas but don't eat the tortillas so this soup is perfect!Technology isn't so great in some ways, but I sure do love all the good recipes online. Thanks much!
I made this in my Instant Pot and HOLY AMAZEBALLS it was SOOOOO GOOD!! So easy and finished in less than an hour. I cooked the chicken in a cup of broth and all the enchilada sauce (8 min high pressure, then quick release after 10 more min). Once the chicken was done I used my electric mixer to shred the chicken in the pot right before adding all the rest. Such an excellent recipe! So modifyable (my own word, lol)! Most definitely making this again!
Hi Andrew! A 28oz can of enchilada sauce has 4 grams of carbs per serving. There are 13 servings in a can. This all depends on the brand you use of course. The soup recipe itself serves 12, and with all other ingredients there only 6 grams of carbs per serving in the green enchiladas chicken soup. Everyone may have differing opinions but that amount of carbs works perfectly within my daily allowance following keto. I know what my total allowance is for the day, and I know what I am eating for the day, so I just make sure I don't go over my allowance.
Yes, sure! I think that would be great. Since the peppers are going in the crockpot and cooking all day so either frozen or fresh would work great. The vegetables will add more moisture to the recipe so the soup may be runnier than the original but it should be fine. You could always thicken it by adding a thickener like flour or cornstarch (not low carb) or xantham gum (low carb option). Let me know how it turns out! I have a Slow Cooker Chicken Fajitas Soup Recipe on the blog that uses chicken and peppers and I love it too! ?
The soup was absolutely delicious even my 10 12 and 14 year old loved it I did change up the recipe a little bit I cook the chicken in the instapot and then poured it into a pot to finish the process.absolutely a hit it did not take long to make will definitely be making this a lot.
Just made the soup. I didn't have enough half and half so rounded up with almond milk. I didn't have monterey jack so used cheddar. I did add black beans. I also used vegetable broth because, again, during this quarantine, had no chicken broth. It is amazing!!!! I'm going to serve it with warm corn tortillas and sour creamno avocados. Thanks for this great recipe. I will make it again and again.
Oh my goodness! This is one of the BEST recipes I've found in years! I've had it for dinner for 4 days in a row and it just gets better and better. The first evening I served it, my 30-something year old son portioned himself way more than his share of the chicken, so the next day, I added another two pounds of shredded chicken breast. Then we served it over long grain brown rice and it was awesome! Thank you for giving us a new family favorite!
Thank you!! ? Love all your ideas!! The last time I made this I added fresh sliced mushrooms and diced zucchini to the slow cooker with the chicken and it was amazing. That is the beauty of this recipes - it's totally adaptable. ?
Hello! You could totally use rotisserie chicken for this recipe. You wouldn't need to cook it very long in the slow cooker as you just need to blend the flavors and have the soup hot enough to melt the cheeses. Maybe 2 hours on low?? You could also just heat it on your stove too if you're in a hurry. Keep in mind that when you cook raw chicken the juices from all that chicken are cooking in the soup giving it tons of flavor and extra juices. If you use rotisserie chicken you may need to add additional chicken broth and adjust the seasoning (salt and pepper). Let me know what you think about the soup! ? -Kori
I made this yesterday in the crockpot and followed the recipe to a T. I found it bland. I added more salt and some seasoning and had a bowl. There is only me so I had plenty left. I decided to experiment so I browned ground chuck, drained well, sauteed jalapenos, onions,some Mexican seasoning and some salsa Verde. I added it to the soup and cooked on low a few hours. When it was ready I added some more cream cheese and a little more half and half and viola it worked. It wasn't as thin and it was full of flavor. I usually never have to alter any of your recipes but I needed to with this one, maybe it was just my taste buds. It was like the combo enchiladas you get in a Mexican restaurant all in a soup.
Not silly at all! I used about 2.5 lbs of chicken breast since there is such a varying degree in size of an actual chicken breast I just listed it as a total weight. With that said, I think that about 6 average-sized chicken breasts would be perfect. This is a very forgiving recipe so it doesn't have to be perfect. ?
10/10! This is soooooooo good! I could eat soup every day when it's cold (which it is for several months where I live) and this is now my favorite recipe! I did use Herdez guacamole salsa in place of the salsa verde only because I already had that jar open and served it with whole grain crushed tortilla chips. YUM. Since we're empty nesters we have lots of leftovers, which I am COMPLETELY okay with! ? I know I could freeze it but it may be gone before I have to. Thanks so much!