Who says fast can’t be flavorful? This simple enchilada recipe makes a great meal on a busy day. The chicken practically roasts itself while you work and comes together quick and easy when you’re ready to roll.



2 lb pkg boneless, skinless chicken breast

1 16 oz bottle Salsa Verde

1 28 oz can green enchilada sauce

1 8 oz package cream cheese

1 pkg (8-10) corn tortillas

1 bag Mexican blend shredded cheese

1 jalapeño, diced (optional)





  1. In a crockpot set on low, roast the chicken and salsa verde until chicken is cooked through and tender (2-3 hours). Remove chicken and shred. Return chicken to pot and add cream cheese. Stir until melted and thoroughly combined. For extra heat, add diced jalapeño.


  1. Heat oven to 350°. Pour just enough enchilada sauce to coat the bottom of a 9×11 pan. Fill each tortilla with chicken mixture and roll. (Tip: Warming the tortillas for 20 seconds in the microwave makes them easier to roll.) Place enchiladas in the pan, seam side down.

  1. Pour more enchilada sauce over the tortillas and top with shredded cheese. Bake in the oven for 25 minutes or until golden brown. Serve warm, garnish with your favorite toppings.