MamaJo’s Enchiladas Verdes

**this is the NO alarm version, to add some smokey heat, add chili powder on the chicken and a chopped fresh jalapeno to the chicken mix.


  • 2 lb boneless, skinless, chicken breast
  • 1/2 medium onion, diced
  • 1 green onion, chopped
  • 1 handfull cilentro, stemmed and roughly chopped
  • 1/4 c + 1 T canola oil
  • cumin
  • paprika
  • salt
  • pepper
  • 2 T sour cream
  • 1 can green enchilada sauce or green salsa
  • 1 c shredded cheese
  • 8 corn tortillas


  • In a large iron skillet, heat 1/4 c oil to medium high
  • lightly fry corn tortillas
  • set aside on paper towels
  • in same skillet, add extra 1 T of oil if needed
  • add onions, cook until softened
  • generously sprinkle one side of the chicken with spices, place spicy side down in skillet
  • generously sprinkle other side of chicken
  • cook chicken until done, about 10 minutes. Turn over at 5 minutes.
  • with two forks shred chicken finely.
  • add cilentro and cook 3 minutes, stirring frequently
  • allow chicken to cool slightly, in a medium size bowl, add sour cream and 1/4 c enchilada sauce, mix well
  • put 1 T chicken mix in each tortilla, add cheese
  • roll tortillas

Now…you can cook these the easy way, or the long way…

The Easy way: individually plate enchiladas, cover with green sauce and cheese, microwave on high for 1 minute.

The Long way: place rolled enchiladas in a baking dish, cover with enchilada sauce, and generously cover with cheese, bake in an over preheated to 375 until cheese is bubbly.