One-Pan Chicken Enchiladas Verdes
with Chicken Thighs, Mexican Cheese Blend & Hot Sauce Crema
One-Pan Chicken Enchiladas Verdes
Tender chicken thighs, melty Mexican cheese, and tangy enchilada verde flavors come together in one pan, finished with a cool hot sauce crema for easy, comforting dinner appeal.
Ingredients
For 2 servings
- 10 ounce Diced Chicken Thighs
- 6 unit Flour Tortillas
- 7.06 ounce Green Salsa
- 1 teaspoon Hot Sauce
- 1 unit Long Green Pepper
- ½ cup Mexican Cheese Blend
- 3 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories720
Protein43g
Carbs55g
Fat36g
Tags:
Protein SmartMass Gain FriendlyEasy PrepEasy Prep & Clean
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based sour cream and a melty non-dairy cheese instead of the creamy topping and cheese blend. To avoid wheat, choose corn tortillas in place of flour tortillas; to skip soy, use a hot sauce and salsa you know are soy-free.
What to serve with it
Serve with a crisp green salad, lime wedges, or simple black beans to balance the rich, tangy flavors. For a fuller plate, add cilantro rice or charred corn to keep the meal hearty and fresh.
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