Big-Batch Chicken Enchiladas Verdes

These enchiladas star tender shredded chicken in a creamy sauce flavored with salsa verde and cilantro. Topped with mild cheese and baked until bubbly and brown, this warm and comforting dish is a real crowd-pleaser.

Yield: 16 servings
Total Time:
Community Recipe from

Recipe Time

Prep Time:
Total Time: 2 Hours, 30 Minutes


  • 8 pound(s) bone-in chicken breasts (about 10)
  • 4 jar(s) each 16 oz- mild salsa verde
  • 8 cup(s) fresh cilantro sprigs (from 2 bunches)
  • 32 ounce(s) sour cream (about 4 cups)
  • 32 ounce(s) frozen corn thawed
  • 8 cup(s) Muenster or Monterey Jack cheese grated
  • kosher salt and black pepper
  • 32 6-inch flour tortillas


  1. 1. Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones. Divide the chicken meat between 2 large bowls.
  2. 2. Meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour cream until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 cups of sour cream.
  3. 3. To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.
  4. 4. Spread 1 cup of the remaining sauce in each of four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dishes (8 rolls per dish). Top each dish of enchiladas with 1 cup each of the remaining sauce and cheese.
  5. 5. To eat tonight: Bake the enchiladas at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
  6. 6. To freeze and cook later: Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchiladas and bake, uncovered, at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
July 2011

This recipe is a personal recipe added by judyjrfm and has not been tested or endorsed by MyRecipes.

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