Verde Enchiladas: Kind Of Following A Recipe, Kind Of Making It Up

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I am obsessed with setting a gorgeous table!

June 30, 2020: Because I’m constantly being asked for this recipe, I decided it was time to re-release this blog.  This recipe for Verde Enchiladas is seriously plate- licking good!  I love it more each time!  And anytime I make it, people think I’m a genius in the kitcheh.  The key is to cook the chicken breasts in the crock pot for a few hours in the enchilada sauce before you roll them up and put them in the oven. Oh! And don’t shread the chicken into tiny pieces; let it be in chucks so it stays super moist.

I wrote this blog in June of 2017.  Seems like decades ago now!  Enjoy!

It seemed like we had been remodeling our house for months!  It was finally time to host a dinner party at our new home in Tampa and I knew just what to make: Verde Enchiladas! While I have used a recipe in the past, it seems more and more like I was making it up as I go along and it still turned out amazing.

For a recipe, check out this one by clicking this link.

For more on our house remodel, see this blog:

For my version of verde enchiladas, I went by feel.  Luckily, I have made these a few times.  I started with organic chicken breasts from Trader Joe’s.  There was something about the organic chicken breasts that added to the juicy flavor!  IMG_5784

I start by simmering them in verde enchilada sauce, layering them.  I used Hatch Green Chile Enchilada Sauce from Trader Joes.  I love HATCH! It’s made in New Mexico and has excellent flavor.IMG_5783

I let them simmer in the crock pot for a few hours.  After they flake with the fork, I take them out and put them in a bowl.  I cut them up in the bowl, pouring some of the sauce from the crock pot on them to keep them nice and moist.


I pull out a couple big cooking dishes and spray it good with Pam (leftovers were key!).

I then mix up some sour cream, a couple of cans of Campbell’s cream of chicken soup, greek yogurt and lots of cheese to use as the filling.

I liked to keep my recipe semi-healthy so I use Mission’s wheat tortillas.  IMG_5780

I made an assembly line to put together the enchiladas.  I start by adding the filling and laid the chicken on top of it.  I don’t cut my pieces of chicken up super small because I liked them to be super juicy when eating!


After the tortillas were filled up and placed in the pan, I poured some Hatch Valley Salsa and Trader Joe’s Salsa Verde on top of the enchiladas.  Read Trader Joe’s own blog on Hatch Valley Salsa by clicking here.

I liked to use two different kinds to add to the flavor.  Once I’m done with the sauces, I sprinkle a few more handfuls of cheese on top!  They were now ready for the oven!IMG_5788


I slide in both pans and take one last look before I shut it the oven door.  I cooked them at 350 for about 45 minutes.  They smelled amazing!

When they started to bubble and the cheeses started to brown, I knew they were done.  IMG_5849

While there were a number of steps to get to this point, they were worth it!  They were so juicy and so rich! All six of us had seconds and there were plenty of leftovers!


The dinner party started off with a bang, including the fresh apps I had prepared while the enchiladas were cooking (below).  Luckily, everyone went home happy, very full and of course, asking for the leftovers! IMG_5847

One comment

  1. Those look delish! Was a little sketched on the cream of chix soup (maybe coz I thought of cream of ‘shroom soup?) but the final product sure looks good. Nice tip about putting the chicken in slow cooker.


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