Creamy Chicken Enchiladas w/ Green Sauce

It’s important to have recipes for dishes that can be made ahead and that can feed a large crowd. That does not mean they have to be complicated or time consuming. It also doesn’t mean you need to spend a fortune on ingredients. My chicken enchiladas are simple to make, the ingredients are very inexpensive and they are absolutely delicious. You can make them ahead and store them in the refrigerator and just heat them up when it’s time to serve them. This is one of those dishes that you can make on the weekend and eat during the week on busy nights when you just don’t have the time to prepare dinner.

To cook the chicken, just place 4 frozen chicken breasts, two jars of chunky salsa (whatever brand you prefer) and two 4 ounce cans of green chiles in a crock pot and cook on low for several hours until the chicken is fully cooked. If you’re not ready to prepare the enchiladas, just switch the setting from low to keep warm and let the chicken sit so it’s ready when you are. You can easily add additional chicken breasts if you have a larger crowd to feed. There is plenty of liquid in the crockpot for additional chicken breasts.

Chicken Enchiladas Crock Pot

The chicken will be so tender that it will fall off of the fork when you go to pull it out of the crock pot and the salsa and green chiles give it wonderful, tomato, spicy (but not overly spicy) flavor. This chicken is also great for tacos, tostadas, quesadillas or burritos.

Next, shred the chicken using two forks. Seriously, there is no need for a knife. This chicken is so tender it’s crazy! Transfer the shredded chicken to a large bowl and add about 2/3 cup of the salsa/green chile mixture from the crockpot and about 1/2 cup of sour cream. The sour cream gives it the creamy texture and also cools down the spice a bit.

Chicken Enchilada Filling in Bowl

Stir everything together and then in the bottom of a large glass baking dish, spoon green enchilada sauce until the entire bottom of the pan is coated.

Green Enchilada Sauce

You can of course use red enchilada sauce, but I prefer the verde sauce, and it pairs very well with the chicken and corn tortillas. I prefer corn tortillas over flour, so that’s what I use.

Next, spoon the chicken/salsa/green chile/sour cream mixture in the center of a corn tortilla, roll, place in the pan and repeat until all of the mixture has been distributed into the tortillas.

Enchilada Filling

You can add cheese at this point, but I prefer to just add all of the cheese at the end. After the pan is full of rolled enchiladas, I pour verde sauce over the top until they are all covered and then sprinkle a mixture of Jack and sharp cheddar cheese over the top. I prefer to buy blocks of cheese and grate it myself. I learned this from The Pioneer Woman. She swears by freshly grated cheese and she is right, it melts so much better and it’s worth the extra effort.

Bake in the oven for 20-25 minutes until the cheese is melted and the enchiladas are heated through.

Chicken Enchiladas

Garnish with black olives, green onions, sour cream, chopped tomatoes, jalapeños, guacamole or whatever toppings you like. I hope you will give these a try. I am pretty sure they will be added to your regular recipe rotation after one try.

If you do try them, I’d love to see your creations. Snap a photo and tag #ketchumkitchen on social media.

Creamy Chicken Enchiladas w/ Green Sauce

Yield: 6

2 enchiladas

Creamy Chicken Enchiladas w/ Green Sauce


  • 4 frozen chicken breasts
  • 2 jars of chunky store-bought salsa (any brand you prefer or whatever is on sale)
  • 2 four oz cans chopped green chiles
  • 1/2 cup sour cream (light is fine)
  • 1 28 oz can green chile verde sauce
  • White corn tortillas (you can use yellow corn or flour if you prefer, but I think white corn is best)
  • Jack cheese, grated (roughly 1/2 cup)
  • Sharp cheddar cheese, grated (roughly 1/2 cup)


  • Begin by placing frozen chicken breasts, salsa and green chiles into a crock pot and cook on low for several hours until the chicken is cooked through, then switch to keep warm until you're ready to prepare the enchiladas.
  • Preheat the oven to 375 degrees. Remove the chicken breasts from the crock pot and shred with two forks and add to a large bowl. Add about 2/3 cup of the salsa/green chile mixture and the sour cream and stir until combined. Pour green verde sauce into the bottom of a large glass baking dish until just covered. Fill the corn tortillas with the chicken mixture and roll and add to the pan. Continue until you have used all of the chicken mixture. Top with a mixture of the Jack and cheddar cheeses and bake for 20-25 minutes until the cheese has melted and the enchiladas are heated through. Remove and let cool for about 10 minutes before serving.
  • Tip
  • If the tortillas tear when you roll them, try heating in the microwave covered in a damp paper towel for about 20-30 seconds and they should be easier to handle.
  • Garnish suggestions: Black olives, tomatoes, sour cream, guacamole, green onions, jalapeño.
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    1. These look great! I haven’t made enchiladas in quite awhile. They’re definitely going to be on my mind now. Thanks! 🙂

    2. These look amazing. I love Mexican food and always order enchiladas when eating out. You know, I’ve actually attempted chicken enchiladas before but for some reason they always end up falling apart in the end, while trying to spoon them out of the dish and onto my plate. They NEVER keep their shape like they do in the restaurant. Any ideas as to what I’m doing wrong?

      • You might be overfilling them. I always make sure the tortillas are softened in the microwave (with water) before rolling them up and I don’t stuff them too much. They always hold their shape that way. Thanks for the comment and compliment 🙂


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