GRAMMY’S CHICKEN ENCHILADAS VERDES is a new favorite in our house that are going to be on a regular rotation, for sure! WOW! There is nothing like this homemade green enchilada sauce on yummy chicken enchiladas….so fresh, full of flavor, with just a hint of heat. You control the heat, with the addition or not of the jalapeño (with seeds or not). We opted out of the jalapeño because some in the family aren’t as “adventurous” as others! 🙂 haha. But all agreed that these were a new FAVORITE!! Tender chicken breast, flavored with chicken broth and salsa while it slow-cooked throughout the day. Then, made into enchiladas topped with a fresh-made green enchilada verde sauce that will knock your socks off and finished with hot, melty cheese….who can resist these, right?! They are sure to be a huge hit with your family and friends, too!! Check out my recipe for GRAMMY’S CHICKEN ENCHILADAS VERDES below…..ENJOY! 🙂
NOTE: For a yummy Mexican Rice to pair with these enchiladas, check out my recipe for GRAMMY’S TEX-MEX RICE here….. https://alittlebitofgrammy.com/grammys-tex-mex-rice/
GRAMMY'S CHICKEN ENCHILADAS VERDES
Ingredients
INGREDIENTS FOR CHICKEN
- 2 lbs chicken, boneless/skinless
- 1/2 cup salsa, jarred
- 1/2 cup chicken broth
INGREDIENTS FOR GREEN CHILI SAUCE
- 1 small onion, diced
- 2 Tbsp oil
- 2-3 cloves garlic, minced
- 3 Tbsp flour
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1 1/2 to 2 cups chicken broth
- 1 cup diced green chilis, diced (I used fire-roasted)
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 small jalapeno, finely diced (OPTIONAL)
INGREDIENTS FOR ENCHILADAS
- 8 medium (taco size) flour tortillas (I used carb-balance)
- 2 cups, divided mexican-style cheddar cheese, shredded
Instructions
DIRECTIONS FOR CHICKEN
- Place chicken breast, salsa, and chicken broth (if using frozen, can omit chicken broth) in slow cooker on HIGH for 5-6 hours
DIRECTIONS FOR GREEN CHILI SAUCE
- In a medium pot, heat the oil, then add in onion and garlic. Stir and cook til onion is soft
- Add flour into onion mixture and stir until flour covers the onions and becomes a golden color.
- Add in the chicken broth, whisking briskly until broth is smooth
- Add in remaining ingredients and simmer for 20 minutes, stirring regularly, until your green sauce is thickened and smooth. Add more broth, if too thick. Add in additional salt, if needed.
- NOTE: If you desire a smoother sauce, pour into a blender or use an immersion blender for 1-2 minutes to desired consistency (I skipped this step)
DIRECTIONS FOR ENCHILADAS
- Shred cooked chicken and set aside
- Lay tortillas flat, then scoop shredded chicken evenly onto tortillas
- Top each chicken tortilla evenly with one cup of the cheese, then roll each enchilada up
- Spray bottom of a 9x13 cooking dish with non-stick spray, then scoop about 3/4 cup of green sauce in bottom of dish.
- Next, lay chicken enchiladas seam side down in the bottom of the dish on top of the green sauce.
- Pour remaining green sauce on top of the enchiladas and then finish with remaining cup of shredded cheese, spread evenly on top.
- Place in preheated 375* oven and cooked for approximately 20-30 minutes or until enchiladas as bubbly and cheese is melted. (Broil for approx 2-3 minutes at end to lightly brown cheese on top, if desired).
- Serve warm, right out of the oven, with rice and beans. ENJOY!
