Last Updated February 24th, 2018 at 05:30 pm by Lisa
Easy Chicken Enchiladas Salsa Verde is full of Mexican flavors from roasted salsa, loaded with a mix of cheeses, and quick to assemble. The chicken filling is easily made in the slow cooker.
Assemble, bake, and serve in 1 hour with an easy salad and dinner is on the table! Here is what I love about this recipe, make extra chicken filling in your slow cooker and a portion in ziplock bags for the freezer.
Then recipes like tacos, tostadas, nachos, tamales, and these Easy Chicken Enchiladas Salsa Verde can be whipped up in no time! Resulting in happy people in your life with smiles, and full bellies.
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- Here is what I love about this recipe, make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer.
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- TIP: Using tongs, take the cooked chicken breast out of the slow cooker, and into a mixer fitted with paddle attachment to shred the chicken. This seriously works, don’t laugh…and it saves time!
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- Chicken Filling ready to roll…. into the enchiladas. Pour the liquid into the shredded chicken. Use a large spoon or scoop to assemble.
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- The roasted salsa verde brand I found at Costco, any brand would be fine! Oaxaca cheese adds a nice flavor and more cheese inside the enchiladas besides the grated cheese. Cheeeesssseee, I love cheese.
- 4 lbs boneless chicken breast
- 2 cups diced yellow onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 24 oz jar roasted Salsa Verde San Antonio brand from Costco or any similar brand.
- 1 additional jar of salsa verde
- 1 package corn tortillas
- 3 cups grated Mexican cheese blend
- 1 wheel Mexican Oaxaca cheese optional diced into cubes
- 1 large can sliced black olives
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In a slow cooker, combine all filling ingredients and cook for 4 hours on low.
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When cooked, shred chicken with a fork or in a mixer with a paddle attachment.
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Add any liquid from slow cooker into shredded chicken.
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In a shallow pan, dip corn tortillas in salsa verde poured in the pan.
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Place a scoop or large spoon of chicken filling down the middle of the tortilla,
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Add grated Mexican cheese on top of chicken filling, roll tortilla and place seam side down in the pan.
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Fill pan with all rolled and filled tortillas.
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Pour remaining salsa verde on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of Mexican Oaxaca cheese, and a can of black olives.
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Bake 375 for 45 minutes until brown and bubbly.
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Serve with a side like a green salad, rice, and beans.
Enjoy!
All the Best,
Lisa
Use the salsa verde chicken filling from this recipe to also make: Chicken Salsa Verde Tamales
Another warm classic comfort recipe for parties or game day is, Slow Cooker Turkey Chili Bowls…
On a cold day, try a bowl of Famous Cheese Soup from The Driskill Hotel in Austin, Texas…
These look amazing! The photos are gorgeous, I can’t wait to make these.
Thanks Lidy…easy to make in the slow cooker, and yummy!
Lisa, thanks for always giving us tips about how to make parts ahead and save time in the kitchen. These enchiladas were a hit with my family and I did make extra chicken filling so I could use it in lunches for the week. Definitely going to put this one on repeat!