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5 from 1 vote

Chicken Enchiladas with Salsa Verde

Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Main
Servings: 4
Calories: 652kcal
Author: Honest and Tasty


  • 8 corn tortillas
  • 1/2 cup ghee
  • 1 jalapeño sliced
  • Small handful of cilantro leaves roughly chopped or ripped
  • 16 oz tomatillo salsa verde
  • 2 breasts of rotisserie chicken shredded (or 2 large chicken breasts, cooked and shredded)
  • sea salt to taste
  • 1 1/2 cups shredded Mexican chihuahua cheese
  • Optional: Mexican crema or regular sour cream


  • Preheat oven to 350ºF (176ºC).
  • Add half the ghee to a small skillet on med-high heat, and add the first tortilla to the skillet. After a few seconds, using a fork or tongs carefully flip tortilla and allow to fry for another few seconds. The tortillas should crisp up slightly. Remove and set on a paper towel lined plate to absorb excess ghee. Repeat with remaining tortillas and add the remainder of the ghee to the skillet once you start running low.
  • Next add about ½ (or a little less) of the salsa verde to the bottom of a large casserole dish and add the tortillas and allow them to soak the liquid to soften.
  • Add a healthy pinch of salt to the shredded chicken and mix. Add a small handful of chicken to each tortilla, as well as a few slices of jalapeño. Roll up each tortilla and place them next to each other in the dish, seam-side down.
  • Top with remainder of salsa verde and cheese.
  • Bake in oven for 25 min and then broil on high for about 3 min or until cheese has bubbled and started to golden.
  • Top with cilantro, maybe some more jalapeño slices, and sour cream if you like. Enjoy!!


Calories: 652kcal | Carbohydrates: 31g | Protein: 37g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 1197mg | Potassium: 779mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1106IU | Vitamin C: 10mg | Calcium: 364mg | Iron: 1mg