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Chile Verde Chicken Enchiladas

Serves 6-8 / Prep Time: 15 mins / Cook Time: 30 mins


  • 3 cups chopped or shredded cooked chicken
  • 3/4 cup sour cream
  • 1 jar Cookwell & Company Two-Step Green Chile Stew Mix, divided
  • 16-18 corn tortillas
  • 2 cups shredded Monterrey Jack cheese
  • Pico de gallo, mild or hot as garnish



Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.

Mix the chicken, sour cream and 1 cup of the Two-Step Green Chile Stew Mix in a bowl; blend well. Wrap the tortillas in slightly damp paper towels, then heat them in microwave for 1 minute until pliable.

Place a heaping tablespoon full of the chicken mixture in a tortillas, roll up and place in the prepared baking dish, open side down. Repeat until pan is full of enchiladas in a single layer. Pour the remainder of the Two-Step Green Chile Stew Mix over the enchiladas and top with the shredded cheese. Cover dish with foil and bake for 30 minutes in preheated oven, or until cheese is melted and bubbly.

Serve desired number of enchiladas per person, topped with a spoon of pico de gallo.


  • This is great just like it is. Variation: I saute 5 large, chopped Jalapeno and 1 chopped medium yellow onion, then mix them in with everything else. I also like to use whole wheat flour tortillas for a different taste.

    Robert Grant
  • This dish is outstanding!
    Easy to prep. An absolute winner. Thank you.

    Peggy Tucker

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