This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite! Enchiladas Verdes are made with corn tortillas stuffed with tender shredded chicken, green enchilada sauce, sour cream, and cheese then topped with more enchilada sauce and cheese. I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken. I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart. These green enchiladas are also make-ahead and freezer friendly – all instructions included!
**Frying the tortillas prevents them from tearing. You can microwave the tortillas instead but it does not work as well as foolproof frying. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 50 seconds so they are warm and pliable. Proceed to dip these tortillas in enchilada sauce and fill before microwaving the second batch. Keep the tortillas you aren’t using covered with a dish cloth to stay warm.
Prepare chicken enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.