Michelle Smiles

Teaching my children to question authority, except mine.

Chicken Enchiladas Verde


I saw this recipe for Chicken Enchiladas Verde on Blissfully Domestic (have I mentioned I write there sometimes? No? Well I do. Anywhooo…). My mouth began watering. Anyone who knows me, knows I can’t leave well enough alone when it comes to recipes. Most recipes are just a jumping off point for me. Besides, I can’t in good conscience put 7 cups of cheese in anything – I mean my homemade mac & cheese doesn’t have 7 cups of cheese in it. And I don’t like green (or red or yellow) bell peppers. In all fairness, I have absolutely no doubt that her recipe is beyond amazing – how can you miss with all of that cheesy goodness? But on this cold (single digits here in Nashville) day I thought I would share my version. As with most of my recipes, feel free to take away or add what appeals. And if you are new here, yes all of my recipes are this vague.

Chicken Enchiladas Verde

3 or 4 chicken breasts ( about a pound) cooked and shredded (I boil them so they stay moist)

1 can black beans, drained and rinsed

1 small bag frozen corn – just throw it in frozen (or 1 can of corn, drained)

1 can chopped chiles or if you like heat chopped jalapenos

3 cloves of garlic, minced

1 Tablespoon cumin

1 or 2 teaspoon ground chipolte pepper depending on heat preference (if you don’t have this, throw in a couple shakes of cayenne instead…but I like the smokey and less hot chipolte for this recipe)

if you have some fresh cilantro, throw it in – if not, no worries

2 cups shredded cheese – use your favorite (I used a mexican blend intended for Tacos

1 16oz jar Salsa Verde

10 tortillas (I used 10″ flour…but corn would be yummy too)

Preheat oven to 350. In a bowl, mix the chicken, beans, corns, chiles, garlic, cumin,ground chipolte pepper, 1 Cup of cheese, and 1/2 of the jar of salsa. Throw in a little salt and pepper too.

Spray a lasagna pan (10×15) with Pam – or a 9×13 if you don’t have a bigger one. Fill the tortillas one at a time and roll them, placing them side by side. If you are very generous with the filling, you might only get 9 enchiladas…if you are stingy you might get 11 or 12. I usually get 10. Top with remaining 1 Cup of cheese. Cover with foil. Bake 3o minutes. Uncover, pour remaining 1/2 jar of salsa on top and bake for 10 minutes. Allow to rest for 5 or 10 minutes and then serve. Top with a little sour cream.

Edited to add photo:


posted under food
10 Comments to

“Chicken Enchiladas Verde”

  1. On January 16th, 2009 at 4:41 pm Kelly M Says:

    Wow that sounds yummy. I am going to have to try this one. I subscribe to a meal planning site called the Six O’Clock Scramble–check it out sometime- very handy and it comes with a shopping list and everything.

    Can’t wait to hear how it came out—and how it tasted!

  2. On January 16th, 2009 at 7:23 pm Stephanie Says:

    Oooh…this sounds delicious! You could even take a shortcut and make it like lasagna. Just layer the tortillas and chix mixture like you would lasagna.

  3. On January 16th, 2009 at 8:18 pm Tera Says:

    I can’t leave well enough alone when I’m cooking either. ; )

    That recipe sounds FAB!! God bless.

  4. On January 17th, 2009 at 7:37 am Kim Says:

    Your recipe sound delicious…we’ll have to try it! 🙂

  5. On January 17th, 2009 at 8:42 am Melany Says:

    YUM! That sounds good… and I LOVE that you don’t eat green peppers. I don’t like them either. BLeecchhh. They are like one of maybe two foods I don’t eat.

  6. On January 18th, 2009 at 7:13 am Alleen Says:

    yummmmmmmm. I think I will try that. I prefer flour tortillas too, so glad to know it worked with them. Seriously, 7 cups of cheese??????????????????? Wowsers.

  7. On January 19th, 2009 at 6:34 am Julie P Says:

    Just had to give you a shout and say Hooray for your Steelers! I was thinking how much you and Steve must have enjoyed watching the game and seeing the win last night. Have a great day!

  8. On August 3rd, 2009 at 7:59 am Michelle Smiles » Blog Archive » Salsa Verde Says:

    […] what?? It was too late to make my chicken enchilada recipe, which is my favorite application for salsa verde at home.? I decided to make it faster by making […]

  9. On August 4th, 2009 at 7:29 pm Jodi Says:

    That looks so delicious. I’m with you on the cost, though. I once tried to make a simple french dish that we had at our favorite restaurant. It cost maybe $15 in the restaurant. Because all the ingredients were unfamiliar to me (Seriously? I need goose fat?) I wound up with a jaw dropping $125 grocery bill for that one dish. Oy! The best part. It tasted AWFUL and wound up in the garbage. This is why I just drink my meals and feed the kids mac and cheese. 🙂

  10. On August 31st, 2009 at 12:33 pm Amy Green - Simply Sugar & Gluten-Free Says:

    This looks delicious! Thanks so much for participating in Slightly Indulgent Mondays! This recipe is a great addition to the other Slightly Indulgent recipes – fabulous food made a little healthier.

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