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Creamy Chicken Enchiladas with Salsa Verde and Sautéed Vegetables Recipe

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4.2 from 15 reviews

These Creamy Chicken Enchiladas are a flavorful and comforting dish perfect for feeding a crowd or prepping ahead for freezer meals. Tender shredded chicken cooked in a crockpot with enchilada sauce, combined with sautéed onions, peppers, corn, black beans, and a luscious creamy salsa verde sauce, wrapped in soft flour tortillas, then baked with melted Mexican cheese on top. This recipe balances creamy and tangy flavors, making it an irresistible dish for Mexican food lovers.

Ingredients

Chicken and Seasoning

  • 2 teaspoons cumin
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken breasts

Sauces and Dairy

  • 16 ounces green enchilada sauce, divided
  • 24 ounces salsa verde
  • 2 cups sour cream, divided

Vegetables and Beans

  • 1–2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 medium red bell peppers, thinly sliced (or substitute yellow or orange)
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed

Main Assembly

  • 18–20 medium (8- to 10-inch) flour tortillas
  • 2 cups shredded Mexican cheese

Optional Toppings

  • Avocado
  • Cilantro
  • Guacamole

Instructions

  1. Make the spice rub and season chicken: In a small bowl, combine cumin, 1/2 teaspoon kosher salt, and freshly ground black pepper. Rub this mixture all over the chicken breasts to evenly season them.
  2. Cook chicken in crockpot: Place the seasoned chicken breasts into the crockpot and pour in 8 ounces of green enchilada sauce over them. Cook on high for 4 hours or on low for 6 hours until the chicken is cooked through and tender.
  3. Sauté onions and peppers: While the chicken cooks, heat olive oil in a sauté pan over medium heat. Add thinly sliced onions and bell peppers and cook until soft and aromatic. Remove from heat and set aside.
  4. Prepare creamy salsa verde sauce: In a blender, combine 1 cup sour cream, 24 ounces of salsa verde, and the remaining 1/2 teaspoon kosher salt. Blend until smooth and creamy.
  5. Shred the chicken: Once the chicken is cooked, turn off the crockpot and remove the breasts. Using two forks, shred the chicken into bite-sized pieces.
  6. Mix filling base: To the crockpot, add the remaining 1 cup sour cream and 8 ounces of green enchilada sauce. Whisk together until well combined.
  7. Combine filling ingredients: Return the shredded chicken to the crockpot along with the drained corn, rinsed black beans, sautéed onions, and peppers. Stir everything thoroughly to mix the filling evenly.
  8. Prepare baking dish base: Pour a small amount of the creamy salsa verde sauce into the bottom of your baking dish or container, just enough to lightly coat the base to prevent sticking.
  9. Assemble enchiladas: Fill each tortilla with approximately 1/2 cup of the chicken mixture (or to your desired amount without overfilling). Roll the tortilla and place it seam-side down in the baking dish, lining them up closely side by side.
  10. Add sauce and cheese: Pour additional creamy salsa verde sauce evenly over the tops of the assembled enchiladas, making sure not to drown them but to lightly cover the surface. Sprinkle 2 cups of shredded Mexican cheese evenly over the enchiladas.
  11. Repeat assembly if needed: Continue filling, rolling, and layering tortillas with sauce and cheese until you have used all the filling or tortillas. Save any extra sauce for serving or another meal.
  12. Bake enchiladas: Cover the baking dish with foil and bake in a preheated oven at 350ºF (175ºC) for 30 minutes. Remove the foil and bake an additional 10 minutes to allow the cheese to get bubbly and slightly browned.

Notes

  • Do not overfill the tortillas when assembling to avoid tearing or difficulty rolling.
  • If tortillas are stiff, microwave them for 5 to 10 seconds to make them more pliable before assembling.
  • The chicken is cooked in the crockpot and can be prepared ahead of time, such as the day before, to save time when assembling the enchiladas.
  • Extra creamy salsa verde sauce can be saved and is delicious drizzled over baked sweet potatoes or other dishes.

Find it online: https://lauracooks.com/creamy-chicken-enchiladas-with-salsa-verde-and-sauteed-vegetables-recipe/