Shredded chicken enchiladas are rolled in corn tortillas, smothered in a creamy homemade sauce, and baked until bubbly, then plated alongside authentic Spanish rice for a complete restaurant-quality Mexican dinner.
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In a large pan, heat olive oil over medium-high heat. Season chicken breasts on both sides and sear for 4-5 minutes per side until golden.
Pour in enough spicy chicken broth to almost cover the chicken, then add the entire jar of salsa verde. Bring to a simmer, cover, and cook for 15 minutes.
Remove the cooked chicken to a bowl. Reserve about 1 cup of the cooking liquid for the sauce later. Pour a small amount of the remaining liquid over the chicken and shred with a hand mixer or two forks.
To make the Spanish rice base, combine 3 cups of water, 1/3 of an onion, garlic cloves, tomatoes, tomato bouillon, and chicken bouillon in a blender. Blend until completely smooth.
In a separate large pan, heat 2 tbsp of olive oil over medium heat. Add the rice and toast, stirring frequently, for about 10 minutes until it turns a light golden brown.
Strain the blended tomato mixture over the toasted rice. Season with black pepper. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid, and cook for 40 minutes. Do not lift the lid during this time.
While the rice cooks, prepare the enchilada filling. In a pan, sauté the diced onion until soft. Add the shredded chicken, a can of green chiles, half of the fajita seasoning packet, and any other desired seasonings.
Stir in 1/4 cup of water and a splash of salsa verde to moisten the filling and help the seasonings adhere. Set aside.
To make the enchilada sauce, melt butter in a pan over medium heat. Whisk in the remaining half of the fajita seasoning packet.
Whisk in the flour to create a roux and cook for one minute. Slowly whisk in the 1 cup of reserved chicken cooking liquid until the sauce is smooth.
Stir in another can of green chiles and the sour cream. Add 1/4 cup of spicy chicken broth to thin the sauce to your desired consistency.
Remove from heat and whisk in the shredded pepper jack cheese until melted and the sauce is creamy. Taste and adjust seasonings.
Preheat your oven to 375°F (190°C). Lightly fry the corn tortillas in a small amount of oil for about 15-20 seconds per side to make them pliable.
Fill each tortilla with the chicken mixture and a sprinkle of fiesta blend cheese. Roll tightly and place seam-side down in a baking dish.
Pour the creamy enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Top with the remaining shredded pepper jack cheese.
Garnish with chopped cilantro, parsley, and sliced green onions. Bake for 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Let the enchiladas rest for a few minutes before serving alongside the Spanish rice. Garnish with optional toppings like avocado cilantro sauce, hot sauce, and pico de gallo.
Store covered in the refrigerator for up to 4 days; reheat covered in a 350°F oven for 15–20 minutes. Freeze up to 3 months in an airtight container.
Yes. Shred 2–3 cups of rotisserie chicken and use it directly; skip the searing step and reduce active time by 15 minutes.
This recipe uses salsa verde (green), making it enchiladas verdes. Red enchiladas use red chile sauce or red salsa instead.
Yes. Assemble enchiladas up to 24 hours ahead, cover, and refrigerate; bake directly from cold, adding 10–15 minutes. Cook Spanish rice fresh or reheat gently with a splash of broth.
The recipe uses salsa verde and spicy chicken broth, both typically dairy-free. Confirm labels and omit any cheese if added as a topping.
