Make these enchiladas for an easy weeknight dinner

This recipe for enchiladas verdes con pollo is “super cheesy and delicious,” our Forum reader writes.

Food forum

This enchiladas recipe from reader Jennie Bouma is low effort and maximum flavor.

Jennie got this recpe from an Everett Community College class she took many years ago.

“I unfortunately don’t remember the name of the chef who taught it, but this recipe is super cheesy and delicious and great for making for a dinner party,” Jennie said, adding that the chef recommended using the Herdez Ranchera brand for canned salsa.

Serve with Spanish rice and beans, and boom: dinner is served.

Enchiladas Verdes con Pollo

Serves 4 to 6

2 cooked chicken breasts, shredded

2 cups Monterey Jack cheese, shredded

10 8-inch flour tortillas

½ teaspoon dried oregano leaves

1 to 2 jalapeño chilies, finely diced

½ cup onion, medium chop

¼ cup Herdez Ranchera salsa

1 cup cilantro, medium chop

2 7-ounce cans Herdez Ranchera salsa verde

Vegetable oil


½ cup sour cream

½ cup salsa (remainder of Ranchero salsa can)

½ cup cilantro, medium chop


Cook chicken breasts (bake with skin on, seasoned with salt and pepper.) This can be done ahead of time. Shred the chicken.

Heat skillet to medium high and add oil. Sauté jalapeño peppers and onions for about two minutes. Add shredded chicken at end just to heat up.

In a large bowl, add sauté mixture, ½ cup cilantro, ¼ cup salsa, 1 cup cheese and oregano. Mix together.

In a skillet, add oil over medium heat. Place tortilla in skillet and heat both sides until warmed through, about 10 seconds per side.

Preheat oven to 350 degrees. In a baking dish, place 2 to 3 tablespoons of chicken mixture in the center of the tortilla, spread and roll up two sides and an end and roll over so that the loose ends are on the bottom. Repeat with other tortillas, leaving a small space between each tortilla. Pour in one can of salsa verde between the spaces. Cover and bake for 20 minutes.

Uncover and sprinkle the remaining cheese over the top of the tortillas, and pour the other can of salsa verde over the tortillas. Place baking pan back in the oven and cook until the cheese melts, about 5 minutes.

Top with guacamole, sour cream, cilantro and red salsa. Serve with Spanish rice and/or beans, if desired.

Talk to us

More in Food & Drink

The crab doughnut at Market in Edmonds is a strange delight, with a sweet and dense glazed doughnut topped with bright and briny dungeness crab salad, nutty browned butter and a shower of smoky bacon bits. (Taylor Goebel / The Herald)
This idyllic dining destination is right in Snohomish County

Edmonds boasts fresh seafood, Caribbean-inspired sandwiches, artisan breads, cocktails and more.

Food forum
Too many Thanksgiving leftovers? Make turkey “glop”

Our reader adapted this turkey casserole from an old Betty Crocker recipe.

Rachael Grace Sobczak, owner of Water Tank Bakery, is sharing her recipe for Dulce de Leche Pumpkin Bars Burlington, Washington on October 10, 2022.  (Kevin Clark / The Herald)
Signature Dish: Give thanks for dulce de leche pumpkin bars

A Burlington baker shares her recipe for the triple-threat treat using Washington-milled flour.

Della Terra, a Snohomish farm-to-table catering business, is offering a full Thanksgiving meal with hearty Pacific Northwest entrees, seasonal sides and a farmers market salad. (Joanna Monger Photography)
Thanksgiving Day: Snohomish County restaurants open for dine-in or takeout

These Snohomish County restaurants are offering Thanksgiving meals for dine-in or takeout.

Food forum
Easy holiday cranberry cake with hot butter sauce

This tart yet buttery cake is the perfect solution to excess cranberries this holiday season.

A pint of In the Shadows’ HBL — Honey Basil Lemon — blonde ale, which took home a bronze medal in the 2022 Washington Beer Awards. (Aaron Swaney)
Tiny but mighty: These Snohomish County breweries won big at Washington Beer Awards

Check out this year’s Washington Beer Awards winners from Snohomish County.

A quarter of a smoked chicken at The Kitchen at Quil Ceda Creek Casino, with classic barbecue sides.
Smoked chicken’s barbecue flavors dazzle on rainy fall days

You can smoke the bird like they do at Quil Ceda Creek Casino, or prepare it in a conventional oven.

The veggie tofu pho at Phở Thanh Na in Monroe is chock-full of tender-crisp broccoli and carrots, bright aromatics and a light, flavorful broth that acts as a canvas for fresh bean sprouts, herbs, lime, chili oil and sriracha. (Taylor Goebel / The Herald)
Good soup: Where to find chowder, pho and more belly-warming bowls

These Snohomish County eateries are the perfect soup stops on a cold fall (or winter) day.

Pot and sweet pies await customers at the newly opened Pie Dive Bar in Snohomish, Washington on May 17, 2022. (Kevin Clark / The Herald)
Order your Thanksgiving pie ASAP from these Snohomish County bakeries

It’s already time to get your Thanksgiving dessert orders in.

Food forum
Warm up with pumpkin chocolate chip cookies

Together with the wind and rain, these cookies are a sure sign fall has arrived.

Kim Taylor, left, and Jeff Stoner co-own Greenbank Cidery, a newly opened taproom on Whidbey Island with eight varieties of cider on tap. (Rachel Rosen / Whidbey News-Times)
Cider tasting room opens on Whidbey Island

The owners of Greenbank Cidery have opened a tasting room in Coupeville. Eight varieties of cider are on tap.

Conor O’Neill racks freshly baked baguettes Friday morning at The Cottage Community Bakery in Edmonds, Washington on September 30, 2022.  (Kevin Clark / The Herald)
Grain to Table: An Edmonds bakery’s sourdough makes flour ‘go local’

In an industry dominated by conglomerates, bakers at The Cottage work under the motto, “EAT REAL BREAD” — literally.