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  • Writer's pictureNicole Kuhn

Quick & Easy Verde Chicken Enchiladas

Updated: Sep 11, 2020

Sometimes we don't always have enough time to make everything from scratch. These enchiladas are delicious and so easy to whip up that you won't feel even the slightest bit guilty for utilizing store bought sauce.





  • leftover or store bought shredded chicken

  • 2 packages Frontera Green Chile Enchilada Sauce 8 oz®

  • 10 corn tortillas

  • 1/3 cup vegetale oil

  • salt

  • crema

  • cotija cheese


  • Heat both packages of sauce over medium high heat for 15 minutes.

  • Heat vegetable oil in a separate pan, once hot, warm up the tortillas in the oil for about 10 seconds on each side. Repeat, then set aside and let cool.

  • Mix some of the shredded chicken with some of the enchilada sauce and season with salt to your liking.

  • Spread sauce on the bottom of a baking dish and then begin filling the tortillas with chicken, rolling them, and placing them in the pan.

  • Once all are rolled, pour remaining sauce over the top of the enchiladas. Heat in the oven at 400 degrees for 15 minutes.

  • Serve hot topped with crema and cotija cheese.

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