Green Chicken Enchiladas
Ingredients:
1 1/2 lb chicken thighs
1 pack corn tortillas
8 jalapeños
2 Roma tomato's
Chicken bouillon
1 can evaporated milk
1 lb Monterey Jack cheese
4 cloves garlic
42 Oz Campbell condensed cream of mushroom
Directions:
# Chicken
Boil chicken thighs for 1 hour 15 minutes or until fully cooked through with salt and 2 garlic cloves.
Once chicken is done and cooked through let cool and debone and shred.
# Salsa
Boil 8 jalapeños and 2 Roma tomatoes for 15 minutes.
When done let cool down and add to a blender with 1 cup of water, 2 garlic cloves, 1 tablespoon of chicken bouillon.
# Enchilada sauce
Add cream of mushroom to a pot. Let warm up on low heat.
Add half cup of evaporated milk or till your desired consistency.
Add salsa to your liking/spice.
Stir together.
# Enchiladas
Warm up corn tortillas in a hot pan with Manteca.
Dip tortilla in enchilada sauce, add shredded cheese and chicken and roll.
Line them up in a deep baking sheet, add more sauce and cheese on top.
Place enchiladas in oven at 350 degrees for 15 minutes.
Then broil at 500 degrees for about 5 minutes.
I’ve made green chicken enchiladas quite a few times now, and this recipe truly stands out because of its unique blend of ingredients and method. What I love most is the homemade spicy green salsa made by boiling jalapeños and Roma tomatoes together, which adds a fresh yet fiery kick to the dish. Using chicken thighs instead of breasts gives a richer flavor and juicy texture when boiled and shredded. One tip I’ve learned is to let the tortillas warm up in a hot pan with a bit of Manteca (lard) or oil before dipping them into the enchilada sauce. This helps prevent cracking and keeps them pliable for rolling. Additionally, this recipe’s use of condensed cream of mushroom soup combined with evaporated milk creates a creamy and smooth enchilada sauce that is both comforting and rich, contrasting nicely with the heat of the jalapeño salsa. When assembling the enchiladas, I like to be generous with the Monterey Jack cheese inside and on top, as it melts beautifully during baking and broiling, providing a gooey texture and great flavor. The two-step oven process—baking at 350°F to heat through and broiling at 500°F to get a golden cheese crust—is a game changer. It seals in moisture while giving that satisfying crispy top. For a personal variation, I sometimes add chopped fresh cilantro and a squeeze of lime into the salsa mixture to brighten up the flavor profile. Also, if you prefer less heat, reducing the number of jalapeños or removing seeds can tone down the spice level without compromising flavor. Overall, this recipe is straightforward yet produces richly layered flavors and satisfying textures that have made it a favorite for family meals or entertaining guests. The combination of tender chicken, spicy green salsa, creamy mushroom sauce, and melty cheese wrapped in warm corn tortillas creates an authentic and hearty dish everyone will enjoy.
