Chicken Enchilada Verde


For the Enchiladas

olive oil

1 red onion, chopped

2 garlic cloves, chopped

sea salt

1½ cups green enchilada sauce

6 to 8 flour tortillas (fajita size)

2 to 3 cups chicken, shredded

1 cup queso cheese


sliced jalapeno

sour cream


chopped cilantro

For the Enchiladas

Preheat your oven to 350.

Heat 2 tablespoons of olive oil in a pan on medium, add onion and garlic then cook for 5 minutes.

Season with salt, add shredded chicken and stir to combine.

In a dish, add half of the enchilada sauce coat both sides of one tortilla with sauce, then add a 2 tablespoons of chicken to the center.

Top with cheese and roll up. repeat with the remaining tortillas, adding more sauce to the dish as needed and nestling the enchiladas into the dish.

Reserve about ½ cup cheese for the top of the enchiladas.

Pour any remaining enchilada sauce over the tortillas, then top with the reserved cheese.

Bake until the cheese is melted and starting to brown, 20 to 25 minutes.


chopped red onion, sliced jalapeno, sour cream, avocado and chopped cilantro, as desired. Enjoy!
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