Salsa Verde Chicken Enchiladas for #SundaySupper

The #SundaySupper group put forth a challenge for us. Could we make a delicious dinner with just five ingredients?

Right before this theme was announced I had made these enchiladas, and if you made salsa verde for these from scratch they wouldn’t cut it. I had taken the easy route with store bought salsa verde. I don’t think it makes these super easy enchiladas any less tasty. Believe me they are spicy and delicious.

Salsa Verde Chicken Enchiladas

Pepper jack cheese is key for flavor here. I have been on such a spicy food kick during my pregnancy and I’m thankful for none of that miserable heartburn I hear others talk about. I crave spicy foods and I just could imagine not indulging that craving.

As you can see, a delicious meal is just 4 ingredients and 10 minutes of prep time away. Make sure to add these enchiladas to your meal plan this week.

Salsa Verde Chicken Enchiladas - Supper for a Steal

5.0 from 3 reviews
Salsa Verde Chicken Enchiladas
Prep time
Cook time
Total time
Serves: 4
  • 16oz jar salsa verde
  • 8oz shredded pepper jack cheese
  • 1 large chicken breast, shredded (I used a rotisserie chicken breast)
  • 8 fajita size soft flour tortillas
  1. Preheat oven to 350 degrees, spray a glass baking dish with cooking spray. Spoon ½ cup salsa verde into the bottom of the dish.
  2. In a large bowl combine chicken, 1 cup salsa verde, and 1½ cups cheese. Spoon into the center of each tortilla, roll up, place seem side down in the baking dish. Top with remaining salsa verde and cheese. Bake un covered 20-30 minutes until browned and bubbly.

Approx cost per serving: $1.94

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  1. says

    I’m enjoying spicy foods during my pregnancy too! Mostly buffalo wings. I do get heartburn, but not as a result of spicy foods – it doesn’t really matter what I eat. haha!
    I’ll be saving this recipe for one of my Mexican Mondays!

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