Crockpot Salsa Verde Chicken Enchiladas

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Cook Time 4 hours
Total Time 4 hours
Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Crockpot, Mexican, Poultry
Servings 10 servings
Calories 278 kcal



  • 2 pounds boneless skinless chicken breasts
  • 7 ounce can salsa verde


  • 1/2 medium white or yellow onion, diced
  • 8 ounces monterrey jack cheese grated and divided in half
  • 1/4 cup fat-free Greek yogurt
  • 2 7-ounce cans salsa verde
  • 10 small tortillas
  • pico de gallo, for serving (optional)


  • Place the chicken breasts in the crockpot and pour the salsa over top and leave it alone.
  • Cook on low for 4 hours (5-6 if the chicken is frozen).
  • Half of the chicken will be shredded for enchiladas, I pack the other half into a freezer bag with some of the cooking liquid if I'm not going to use it right away. Otherwise, you've just made chicken for taco or quesadilla or soup or mac & cheese night later in the week.
  • Preheat the oven to 425.
  • Shred half of the chicken and place in a medium bowl.
  • Add the chopped onion, half of the cheese, sour cream/yogurt, and half a can of salsa verde - stir to mix well.
  • Spread the remaining half-can of salsa verde over the bottom of a casserole dish.
  • Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
  • Top with the other can of salsa verde and remaining shredded cheese.
  • Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
  • Serve with a scoop of pico de gallo over top. Or not.



Calories: 278kcalCarbohydrates: 21gProtein: 24gFat: 10gFiber: 11g
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