Verde Chicken Enchilada

These Verde Chicken Enchiladas are a weeknight game-changer. While many recipes rely on canned green sauce, this version levels up with a from-scratch white verde sauce that is incredibly velvety, tangy, and rich. It’s the perfect "comfort food" twist on a Mexican-inspired classic.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 2 cups Shredded Rotisserie Chicken
  • 8 Flour tortillas soft taco size
  • 2 cups Monterey Jack cheese shredded (divided)
  • 1 cup Sour cream
  • 1 can (4 oz) Diced green chilies
  • 2 cups Chicken broth
  • 3 tbsp Butter
  • 3 tbsp All-purpose flour

Method
 

  1. Prep the Station: Preheat your oven to 350°F. Lightly grease a 9×13” baking dish with cooking spray.
  2. Roll the Enchiladas: In a bowl, toss the shredded chicken with 1 cup of the Monterey Jack cheese. Lay out a tortilla, fill it with a portion of the mixture, roll it tightly, and place it seam-side down in the pan. Repeat for all 8 tortillas.
  3. Make the White Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute (don’t let it brown). Gradually whisk in the chicken broth until smooth. Continue cooking until the sauce thickens and bubbles.
  4. Add the “Verde” Tang: Remove the sauce from the heat. Stir in the sour cream and the diced green chilies until well combined.
  5. Bake: Pour the creamy sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of cheese over the top.
  6. The Golden Finish: Bake for 20–25 minutes. For that authentic bubbly look, switch the oven to broil for the last 2–3 minutes until the cheese is spotted with gold.

Notes

Yinz Mom Tip: If your family likes a little more “kick,” add a chopped jalapeño to the butter before adding the flour, or serve with a side of salsa verde for extra dipping!