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Chicken Enchiladas, A Recipe Large Enough To Keep The Good Times Coming

Last month’s Real Simple featured an article on the concept of dinner swaps.  The idea is that you and one or more of your friends and neighbors each make a dinner, but enough of it to feed as many families that participate in the swap.  If you had three participating it would be three lasagnas, etc.  The thought is that it takes very little time to create more of the same dinner, and that you would then only be cooking once instead of three separate nights.  The other two nights you can pop the received dinners in the oven and go do something crazy like, I don’t know, paint your nails and watch Glee?  Plus, what a fun way to taste some new and interesting dishes!  My own good friend mentioned that she had done the same thing with one of our neighbors and that it was a nice way to come home at the end of a long day.  Unfortunately my schedule is so all over the place that the pressure of having to meet up to swap dinners and all that would be tough, but I can see how this would be a sweet deal, especially if you have kids.

So back to the Real Simple article, it featured a selection of recipes that were all made to feed four families.  I looked over the options and settled on the Chicken Enchiladas Verdes. I cut the recipe in half so that I could freeze one for an upcoming week when time was of the essence, and then have something ready to go for this week too.  Never in my wildest dreams had I thought to make enchiladas before.  It looked like something that would take for-ever! But hey, our dinner rotation needed a little livening up!

The result was SOOO good!  It was true, it was pretty time consuming, especially since this was my first go.  But wow, these bad boys worth it!  We had the first dish over several nights and never got bored.  In fact, I think I may have seen Floyd licking his plate out of the corner of my eye… I chose a medium salsa verde that would probably be a bit too much spice for wee ones.  And we added some guac to help cool it down.

Here is the recipe in half, the link above will take you to the full 4 dinner recipe from Real Simple.


  • 4 lbs bone-in chicken breasts (approx. 5)
  • 2 16-ounce jars mild salsa verde (I used medium for extra spice!)
  • 4 cups fresh cilantro
  • 1 16oz container sour cream (next time I plan on trying it with low-fat)
  • 1 16 oz package frozen corn
  • 1 lb. Muenster or Monterey Jack cheese, grated
  • kosher salt and black pepper
  • 16 6-inch flour tortillas
  • I added a little guacamole on the side!
  • Directions

  • Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones in a large bowl.
  • Meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 1 cup of the sour cream until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining cup of sour cream.
  • To the bowl of chicken, add the package of corn, 1/2 cup of the sauce, 1 cup of the cheese, and 1/2 teaspoon each salt and pepper and toss to combine (add a little extra sauce if needed).
  • Spread 1 cup of the remaining sauce in each of two 9-by-13-inch baking dishes. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dishes (8 rolls per dish). Top each dish of enchiladas with 1 cup each of the remaining sauce and cheese.
  • To eat tonight: Bake the enchiladas at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
  • To freeze and cook later: Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchiladas and bake, uncovered, at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
  • Megan

    p.s. Go check out Kristin’s guest post over at Rosebud Network member Cool Kids! She has her five fall essentials for you!

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