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Chicken Enchiladas with Salsa Verde Recipe

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Prep Time 30 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings 4


  • Slow Cooker


  • ½ pound boneless skinless chicken breasts (or chicken tenders)
  • 1 15.5-ounce jar Harry & David Salsa Verde
  • 1 cup low-sodium chicken broth
  • 1 vine-ripened tomato (diced)
  • 4 flour tortillas
  • 1 cup jack cheese (grated)
  • ¼ cup cilantro (chopped)
  • 2 stalks green onion (chopped)


  • Stir together ½ cup of the salsa verde with 1 cup of chicken broth and the diced tomato in your crock pot. Add the chicken breasts and spoon the salsa-broth mixture over the chicken. Cover and set on low.
  • Cook for 4 to 6 hours, until chicken is cooked through and shreds easily.
  • Transfer the chicken from the crock pot to a cutting board. Use two forks to shred the chicken.
  • Preheat oven to 400 degrees F, and add 1 to 2 tablespoons of salsa to the bottom of a small casserole dish.
  • Scoop ¼ of the chicken into one flour tortilla and roll it into an enchilada. Place inside the prepared casserole dish and repeat for the remaining chicken and tortillas.
  • Evenly pour the remaining salsa over the enchiladas, followed by the cheese.
  • Bake on the center rack of the preheated oven for 20 minutes, or until the enchiladas are golden-brown.
  • Remove from oven and garnish with fresh cilantro and chopped green onion. Serve and enjoy!