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.
- 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
In a slow cooker, combine all filling ingredients and cook for 4 hours on low.
When cooked, shred chicken with a fork or in a mixer with a paddle attachment.
Add any liquid from slow cooker into shredded chicken.
In a shallow pan, dip corn tortillas in salsa verde poured in the pan.
Place a scoop or large spoon of chicken filling down the middle of the tortilla,
Add grated Mexican cheese on top of chicken filling, roll tortilla and place seam side down in the pan.
Fill pan with all rolled and filled tortillas.
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.
Bake 375 for 45 minutes until brown and bubbly.
Serve with a side like a green salad, rice, and beans.