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Print RecipeIn “Cooking up Comfort," we're walking you through all the classics, whether you want to curl up with soup on a rainy afternoon or bake something delicious to celebrate the weekend. This easy chicken enchiladas recipe from Julia Mueller of The Roasted Root takes very little effort to prepare and goes big on flavor.
Pull out your slow cooker early in the day to spice up your evenings with this simple recipe for chicken enchiladas with salsa verde. All you need is eight — yes, eight — basic ingredients to prepare this delicious and comforting dish.
Perfect for any busy weeknight or entertaining guests, these enchiladas that are made ahead of time are easily adapted to suit any taste. For instance, replace the flour tortillas with corn tortillas, add vegetables or beans, and use any cheese you’d like. If you're looking for an extra spicy dish, don't hold back on the salsa verde.
SERVINGS
- Slow Cooker
- 1 jar Harry & David® Salsa Verde (15.5-ounce)
- 1 cup low-sodium chicken broth
- 1 Tomato (vine-ripened, diced)
- 12 pound boneless skinless chicken breasts (or chicken tenders)
- 4 flour tortillas
- 1 cup pepper jack cheese (grated)
- 14 cup fresh cilantro (chopped)
- 2 stalks green onions (chopped)
Stir together a half cup of the salsa verde with one cup of chicken broth and the diced tomato in your slow cooker. Add the chicken breasts and spoon the salsa-broth mixture over the chicken. Cover and set on low.
Cook for 4 to 6 hours until chicken is cooked through and shreds easily.
Transfer the chicken from the slow cooker to a cutting board. Use two forks to shred the chicken.
Preheat oven to 400° F. Add one to two tablespoons of salsa to the bottom of a small casserole dish.
Scoop a quarter of the chicken into one flour tortilla and roll it lengthwise until it forms an enchilada shape. Place inside the prepared casserole dish and repeat for the remaining chicken and tortillas.
Evenly pour the remaining salsa over the enchiladas, and then cover with the cheese.
Bake on the center rack for 20 minutes or until the enchiladas are golden-brown.
Remove from oven and garnish with fresh cilantro and chopped green onion. Serve and enjoy.
Double this recipe to make 8 to 10 enchiladas.
