I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Enchiladas
...in your mind.
Chicken Enchiladas

Chicken Enchiladas


  • 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
  • 1 cup Salsa Verde (green salsa)
  • 1-4 ounce can chopped green chilies
  • 1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
  • 8 - taco size flour tortillas
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1.5 cups shredded Monterey Jack cheese
  • Chorizo crema (optional, click here for recipe)
  • Chopped green onions or cilantro for garnish


  1. Mix first 4 ingredients in bowl.
  2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
  3. Pour chicken broth in bowl and one by one submerge each flour tortilla.
  4. Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
  5. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
  6. Bake at 350 for 30 minutes.
  7. Optional: top with chorizo crema and garnish with green onions or cilantro