Comida Kraft
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Verde Chicken Enchiladas

(56) 45 Reviews
Prep Time
Total Time

6 servings

Homemade enchiladas with fresh-tasting salsa verde on a weeknight? Yes, you can!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Pour half the salsa into a 13x9-inch baking dish sprayed with cooking spray.
  • Toss chicken with dressing; spoon 1/3 cup down center of each tortilla, then roll up. Place, seam sides down, over salsa in dish; cover with remaining salsa. Top with cheese; cover.
  • Bake 15 to 20 min. or until heated through.
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Serving Suggestion

Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.


Prepare using shredded cooked beef or pork.


You will need to cook about 1-1/2 lb. boneless chicken breasts to get the 4 cups shredded cooked chicken needed to make this recipe. Or, make it easy by using shredded meat from a purchased rotisserie chicken.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 470
Total fat 23g
Saturated fat 7g
Cholesterol 105mg
Sodium 1100mg
Carbohydrate 32g
Dietary fiber 4g
Sugars 3g
Protein 35g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • digger386 |

    this sounds delicious. If you can't find the dressing, just use Ranch and and some chipotle peppers to it and blend.

  • YurikoNel |

    While it will add to the calories, I have found the best way to keep corn tortillas from splitting after you fill/cook them is to lightly fry them in oil (don't want them crispy) and then drain on paper towels before filling them.

  • HaciendaCook |