Creamy Tex-Mex Chicken Enchiladas Verdes

Invitingly spicy enchiladas are stuffed with a rich chicken thigh filling and topped with bubbly cheese. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Creamy Tex-Mex Chicken Enchiladas Verdes

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:1 1/2 hours
This recipe appears in: Sunday Supper: Creamy Tex-Mex Chicken Enchiladas Verdes


  • For the Enchiladas:
  • 2 1/2 pounds boneless skinless chicken thighs
  • 2 bay leaves
  • 1 onion, quartered
  • 10 black peppercorns
  • 8-ounce package cream cheese
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 4-ounce can diced chiles, preferably fire-roasted
  • 1 tablespoon taco seasoning
  • 1 package taco-sized flour tortillas
  • 1 cup shredded Chihuahua cheese
  • Sour cream
  • 2 limes, cut into wedges
  • For the Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, minced (about 1 1/4 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can green enchilada sauce
  • 1 (16 ounce) jar green salsa, such as Mrs. Renfro’s Hot Jalapeno
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • Kosher salt


  1. 1

    Place chicken in a medium stockpot and cover with water. Add bay leaves, quartered onion, and peppercorns, and bring to a boil over medium heat. Simmer until chicken is no longer pink and is cooked through, about 15 minutes.

  2. 2

    Remove chicken from liquid. Discard stock or save for another use. Using two forks or your hands, shred the chicken, discarding any fatty or tough parts. Place in a large bowl, along with cream cheese, sour cream, milk, chilies, and taco seasoning. Stir to combine and set aside.

  3. 3

    Adjust oven rack to lower-middle position and preheat oven to 375 °F.

  4. 4

    Heat oil in a large saucepan over medium heat. When oil is shimmering, add onion and garlic and cook, stirring occasionally, until translucent, about 7 minutes. Add enchilada sauce, salsa, and tomatoes. Season with salt, stir and simmer for 20 minutes.

  5. 5

    Spray a 13- by 9-inch baking pan with cooking spray. Spread one ladleful of sauce on the bottom of the pan. Working one at a time, dip enchiladas in sauce to coat and spoon about 1/3 cup of filling along the center of the tortilla. Roll tortilla over filling and place seam-side down in the prepared baking pan. Repeat the process until filling is gone, tightly packing enchiladas side by side in a row. Top with cheese and transfer to the oven to bake until brown and bubbly, about 35 minutes.

  6. 6

    Remove from oven and let rest for 10 minutes. Serve with sour cream and limes.


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