Salsa Verde Chicken Enchiladas

Mexican food has become one of my favorite cuisines to cook. I find when I have no clue what to make for dinner, I always end up gravitating towards something like tacos or quesadillas. This night I decided that I wanted to try making enchiladas and it was a lot easier than I thought! Despite the long list of ingredients and steps, this is seriously so easy to make! All you have to do is let chicken cook in a slow cooker all day, roll it in tortillas and bake it with sauce and cheese.
If you don’t have a slow cooker, stop what you are doing, go on Amazon and order one right now. They have slow cookers as cheap as $16 and it will allow you to make the all the best recipes you’ve never had.
Now that I’m done with, yet another, slow cooker tangent, I will talk more about this recipe. It is light, fresh with a hint of richness from the gooey, golden cheese topping. My recipe yielded about 6 rolled enchiladas, but I stuffed them pretty liberally with the chicken. If you want to stretch out your chicken and make more enchiladas, add less chicken in the roll ups. These were so tasty and I was happy to add them to my repertoire of easy weeknight meals!


  • flour tortillas
  • 2-3 large chicken breasts
  • 2 cans (4.5 oz) chopped green chiles
  • 2 tbsp sour cream
  • 1 can (15.5 oz) can pinto beans
  • 1 jar (16oz) salsa verde
  • 1 white onion
  • 1 diced jalapeno (more or less depending on desired spice)
  • 1 lime
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1 tsp garlic powder



  1. Season and brown chicken breasts on medium high heat until golden
  2. Remove chicken from pan and add to crockpot
  3. Cook finely chopped white onion in same pan
  4. Add onions, diced jalapeño, green chiles, 1/2 cup salsa verde (set aside rest for later), juice of 1 lime, cumin, garlic powder and cilantro to the crockpot
  5. Cook on high for 3-4 hours or on low for 5-6 hours
  6. Shred the chicken and add beans (I ended up using half a can but you can use more or less, personal preference!)
  7. Add remaining salsa verde and sour cream into a small sauce pan and bring to a simmer
  8. Roll shredded chicken in the tortillas and add sauce on top
  9. Sprinkle the cheese over the enchiladas and cook covered at 375 for 15-20 minutes
  10. Uncover the enchiladas and broil for 5-10 mines until cheese is golden and bubbling
  11. Enjoy!


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