Chicken Verde Enchiladas

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Serve up these super flavorful Chicken Verde Enchiladas for your next dinner. Shredded chicken, fajita vegetables, gooey cheese, and hints of spice make up this delicious entree. Pair with Mexican rice, a salad and a Corona Extra beer for the perfect Mexican-inspired meal.

Ingredients

3 tbsp. Canola Oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup sweet corn
2 garlic cloves, minced
2 tbsp. kosher salt
3 cups rotisserie chicken, shredded
8 oz. cream cheese, softened
2 tbsp. butter
3 tbsp. all-purpose flour
1/4 cup chicken stock
1 can (28 fl oz.) green enchilada sauce
1 tbsp. green pepper hot sauce
12 corn tortillas, warmed
1/4 cup Colby Jack cheese, shredded
1/4 cup mozzarella cheese, shredded
2 avocados, sliced
2 tbsp. cilantro, chopped

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Directions

Preheat oven to 375°F.
In a large sauté pan, heat oil over medium-high heat, add onion and bell peppers and sauté until slightly softened.
Add sweet corn and garlic to pan and season with salt, stirring continually until vegetables are cooked through, about 5-6 minutes. Set aside to cool.
In a large mixing bowl, combine the cooled vegetables with shredded chicken and softened cream cheese, folding to combine. Set aside.
In a small saucepot, melt butter over low heat.
Once melted, add flour to saucepot and stir until mixture is a pale paste and cook until mixture darkens slightly.
Whisk chicken stock into the butter and flour and bring to a simmer, whisking constantly.
Add enchilada sauce and hot sauce to thickened chicken stock mixture and simmer for 2 minutes. Once combined, take off heat and set aside.
Fill each warmed corn tortilla with a ½ cup of the chicken filling, roll into a 1" tube and place in a 13" x 9" oven-safe baking dish.
Cover the rolled tortillas with the enchilada sauce and top with shredded cheeses.
Bake at 375°F for 30-35 minutes or until sauce has partially reduced and cheese has melted.
Allow to cool slightly before serving. Garnish each portion with sliced avocado and chopped cilantro and pair with a Corona Extra® beer!

Print Recipe

Chicken Verde Enchiladas

prep 45 min

cook 25 min

servings 4

Ingredients

3 tbsp. Canola Oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup sweet corn
2 garlic cloves, minced
2 tbsp. kosher salt
3 cups rotisserie chicken, shredded
8 oz. cream cheese, softened
2 tbsp. butter
3 tbsp. all-purpose flour
1/4 cup chicken stock
1 can (28 fl oz.) green enchilada sauce
1 tbsp. green pepper hot sauce
12 corn tortillas, warmed
1/4 cup Colby Jack cheese, shredded
1/4 cup mozzarella cheese, shredded
2 avocados, sliced
2 tbsp. cilantro, chopped

Directions

Preheat oven to 375°F.
In a large sauté pan, heat oil over medium-high heat, add onion and bell peppers and sauté until slightly softened.
Add sweet corn and garlic to pan and season with salt, stirring continually until vegetables are cooked through, about 5-6 minutes. Set aside to cool.
In a large mixing bowl, combine the cooled vegetables with shredded chicken and softened cream cheese, folding to combine. Set aside.
In a small saucepot, melt butter over low heat.
Once melted, add flour to saucepot and stir until mixture is a pale paste and cook until mixture darkens slightly.
Whisk chicken stock into the butter and flour and bring to a simmer, whisking constantly.
Add enchilada sauce and hot sauce to thickened chicken stock mixture and simmer for 2 minutes. Once combined, take off heat and set aside.
Fill each warmed corn tortilla with a ½ cup of the chicken filling, roll into a 1" tube and place in a 13" x 9" oven-safe baking dish.
Cover the rolled tortillas with the enchilada sauce and top with shredded cheeses.
Bake at 375°F for 30-35 minutes or until sauce has partially reduced and cheese has melted.
Allow to cool slightly before serving. Garnish each portion with sliced avocado and chopped cilantro and pair with a Corona Extra® beer!