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Cheesy Chicken Enchiladas Verde

Cheesy Chicken Enchiladas Verde

4.7 37

The salsa verde in this recipe brings the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!

serves 4 people


cost per recipe: $6.30

The price is determined by the national average.

  • 1

    jar (16 ounces) Pace® Salsa Verde

  • 1 1/2

    cups shredded cooked chicken

  • 1/2

    cup sour cream

  • 1 1/2

    cups shredded Cheddar Jack cheese (about 6 ounces)

  • 8

    corn tortilla or flour tortillas (6-inch), warmed

view nutrition info

How to Make It

Step 1

Set the oven to 375°F.  Spread 1/2 cup salsa in an 11x8x2-inch baking dish.

Step 2

Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.  Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.

Step 3

Bake for 15 minutes. Sprinkle with the remaining cheese.

Step 4

Bake for 5 minutes or until the cheese is melted.

Recipe Tips

  • Time Saving Tip: You can substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 1 1/2 cups cooked chicken.

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Made With
Pace® Salsa Verde

Pace® Salsa Verde

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Ratings & Reviews

  • Steven H.

    October 11, 2016


    When cooing the chicken for this recipe we like to put it in a slow cooker with a taco seasoning. The seasoning gives it extres flavor and the skos cooker makes it easy to shred.

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  • Kathleen M.

    April 21, 2018


    I don't know who wrote the reviews for this recipe, but we were REALLY disappointed with it! All you tasted was the chili verde. We won't be making this again!

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  • Heidi F.

    April 13, 2018

    Great recipe!!

    Made this tonight, it was delicious and full of flavor. I doubled the filling ingredients because I used 8 fajita-size tortillas. My family loved it! Will make again :)

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  • Kelly M.

    April 2, 2017


    These enchiladas are super easy and very tasty! Going to make them again (by request) tonight.

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  • Coco G.

    April 18, 2016

    Love this, eat it bi-weekly

    I use 2 cups shredded chicken, plain greek yogurt instead of sour cream, and 12 corn tortillas. It all fits in a 6x9 casserole pan just perfectly. I love how simple these are and how relatively clean-eating they are. I've also used about half the cheese for the filling and no cheese on top and just as delicious! My 3 year old loves these. I make with mexican rice or mexican brown rice as a side.

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