This recipe for green chile enchiladas has been on my blog for more than five years, and it’s continued to be a family favorite.
But the photo was so abysmal that I hated to share it very often. Every time I’d pull up the recipe to make it myself, I think, “I HAVE to re-do this post.”
So, five years later. . . I finally did.
I love that this is the EASIEST recipe. If I’m feeling really on top of my life, I assemble these green chile enchiladas in the morning while the girls are eating breakfast and then just stick it in the fridge until dinner time and then I pop it in the oven.
But even without advance prep, you can have this ready to go in the oven in just a couple of minutes after your chicken is cooked.
Also, I’ve used all kinds of green salsa or green enchilada sauce for this recipe and they’ve all been good (I think once I used one that was really spicy, but that was back when I lived in Texas and had forty-seven salsa options to choose from, so I have no idea what brand that was).
This time, I used Pace’s new Salsa Verde because I was working on an Instagram campaign with them, and Bart (who didn’t know about that campaign or that I’d done anything differently) said, “These are the best they’ve ever been.” So, this is a thumbs up to that green salsa, plus even though it was medium heat, all three of my girls had second helpings, so it’s not too spicy.
Also, I’ll eat these with whatever tortillas I have on hand, but I do think the very best tortillas are the fresh flour tortillas.
Sometimes I cook them up myself using the Tortillaland flour tortillas, and this time I just made sure to buy ones in the bakery section that are freshly cooked kind instead of the ones that can sit on the shelf for a month or more and are a little thicker.
I feel like they taste better, make the whole thing less bread-y, and crisp up nicely on the edges.
(How did I just write that many words about tortillas?)
Anyway, the good news is that whatever kind of salsa or tortillas you use, these green enchiladas are still going to be delicious.
I’m not even going to say one word about cheese brands or half-and-half varieties (mostly because I have no words to say about them).
5 ingredient green chile enchiladas
5 Ingredient Green Chile Enchiladas
- 1 24-ounce jar salsa verde
- 1 cup half-and-half or cream
- 8-10 medium flour tortillas
- 3-4 boneless, skinless chicken breasts cooked and shredded
- 2 cups Monterey Jack cheese shredded
Preheat oven to 350 degrees.
Mix the half-and-half and salsa verde together in a medium bowl.
Set aside 1 cup of the mixture. In the bowl with the remaining salsa mix, add the shredded chicken and stir to coat the chicken thoroughly.
Pour about 1/4 cup of the salsa mixture into the bottom of the pan and spread into a thin layer.
On each tortilla, spread a thin layer of the salsa mixture, then scoop a large spoonful of chicken mix into the center of the tortilla and roll the tortilla up. Place in a 9x13 baking dish. Repeat with remaining tortillas.
Pour the leftover salsa/half-and-half mixture evenly over the pan. Top with shredded cheese.
Bake for 25-30 minutes, until cheese is slightly browned and bubbly.
Adapted from Everyday Food
Aaand now I really want enchiladas.
My husband is lactose intolerant so I need dairy substitutes. I’m thinking I could sub either one cup almond milk with a tablespoon of olive oil for the half and half or almond milk with soy sour cream mixed in. Soy or almond cheese substitutes are widely available.
Your suggestions for substitutions?
Made this yesterday – delicious!! And now I am really looking forward to my lunch today.
Brittany Hale says
I’ve made these twice now and they are delicious and so easy!
Linda Blackburn says
If using TortillaLand flour tortillas, do you cook them first?
Janssen Bradshaw says
I made these a few nights ago and they were the best enchiladas I’ve ever made. I only had only left (I made 8) and had it for lunch the next day- it was even better. Bravo on a great recipe. The whole family liked it!
Janssen Bradshaw says
THANK you so much for letting me know – I’m so glad you loved them!
Silvia Karklis Diniz says
Thanks for sharing!
Hi! Have you ever made this recipe to have on hand as a freezer meal? Just wondering if it freezes ok?
I made your jalapeno popper chili the other day and it was wonderful!
Kathleen May says
Have you ever made this recipe to be a freezer meal? Just wondering if it freezes ok?
Janssen Bradshaw says
I never have, but I’d bet it works fine!
I saved this recipe when you first posted it but didn’t get around to making it until today…WOW. These are possibly the best enchiladas I’ve ever eaten! And I always thought Herdez salsa verde was pretty good, but now that I’ve tasted La Costena I’ll never go back!
We just had these. Mike and I loved them, the boys wouldn’t touch them, LE ate a bit but mostly beans. T would prefer none of his food touches anyway, and no sauce EVER.
Happily Ever Hall says
Thanks for posting this. I made it for the second time tonite and again my family loved it. So simple that I made it from memory the second time.
How thoughtful of you. I hate looking for enchilada recipes… this one is going to be IT! I just know it.
Made these today and they were delicious! Thanks for the recipe.
Angela Noelle says
I am going to save (pin) this even though I had to Google half of the ingredients. Sometimes we speak in different tongues. 😉
Ashley and Dave says
Trying this tonight to feed the missionaries 🙂
OK, everyone, I’ll vouch for Janssen. This is good. I haven’t had Janssen’s, but I’ve had this using the same recipe. Instead of chicken, you can also use cooked shredded beef, pork, or hamburger. If you don’t have any half and half, use cream of chicken, mushroom, or celery soup thinned (to the consistency of cream)with milk. Very good and versatile recipe. 🙂
I heart chicken enchiladas with green salsa. But with corn tortillas, of course. Because I was raised properly. (In that single respect.)
Holly Hoffman Spears says
cheese enchiladas with green sauce is my favorite meal ever. i’m totally trying these! 🙂
I am deeply suspicious of this because it sounds SO EASY! But anything with bubbly cheese MUST be good, right?
Oh goodness this looks good. Am going to vegetarianize it for dinner tonight (we, uh, are not vegetarian, just not big on eating chickens) (looks at backyard guiltily) (except when we do).
Delish! I am making buffalo chicken enchiladas tomorrow night!
Oh yum. I am going grocery shopping later today, so these ingredients are going on the list. Thank you!
Can’t wait to try it! Ever tried the honey lime enchiladas from Mel? Those are my current fave. I think the key to enchiladas is that the sauce must be green or something 😉
Sounds delicious! With the right tortilla press (thin cast iron) making your own tortillas can be so much fun and they taste SO good! Of course I mostly make corn tortillas and maybe those are easier than flour.
Oh, those look tasty. Do you think they’d work okay with corn tortillas, too?
I honestly just made almost these exact enchiladas (but with some spinach thrown in…it was getting wilty), and they are SO good. Also, that salsa verde IS delicious. We bought the exact same one from our local fruit market, and they have a whole wall of hot sauces. I’m convinced it’s what made the enchiladas so good the last time I made them.
Oh Yumm! i think I’m drooling! That’s going into my menu next week! I’ll link it back here for that recipe!