“You always have to make things so complicated. Open a jar, pour it out, and just leave it alone for once.”
That’s only a small portion of the rant my sister emailed me – we get along fabulously 😉
She asked for my “favorite green enchilada sauce.” So I sent it to her. And it’s a good one! The sauce components are lightly charred on the grill and the resulting sauce is smokey and flavorful. Better than anything you’ll ever pour out of a jar and just leave alone.
Sure, it’s January but we live in Texas – it’s almost never too cold to fire up the grill.
But that isn’t what she really wanted. She wanted my “favorite green enchilada sauce that can be made quickly while my 3 kids and 2 dogs and 1 cat tear my house apart after getting back from t-ball and soccer practice but before a 2-hour long bath & bedtime routine how do these kids get so dirty and why won’t they go to sleep already?!”
Those are two different recipes. And like 8 different other problems, none of which I can help her with.
She does have a point, though. There are two things I do really well: I can somehow fill the entire dishwasher on soup & sandwich night and I can always turn something slightly time-consuming into something really time-consuming. And that’s why I usually on make enchiladas on the weekend.
So I reworked the “big” recipe so that it could be made on a school night. It uses the crockpot to cook a double-batch of the chicken (eat half, freeze the other!) while she’s doing whatever you do when you have 3 kids and 2 dogs and 1 cat (my guess is it involves a dark closet, a bottle of cheap liquor, and the fetal position), canned salsa verde, and comes together quicker than the totally from-scratch version.
And I made sure to work in a step that says “pour it out and leave it alone.”
Crockpot Salsa Verde Chicken Enchiladas
The slow cooker and canned salsa verde make a big pan of green chicken enchiladas perfect for a school night.
- For the chicken:
- ~3 lbs (4 large) boneless, skinless chicken breasts (half for this recipe, freeze the other half or use it for taco night this week)
- 7 oz can salsa verde
- For the enchiladas
- 1/2 medium white or yellow onion, diced
- 8 oz monterrey jack cheese, grated and divided in half
- 1/4 cup fat-free Greek yogurt (I use Total Fage 0%, can use light sour cream)
- 2 7-oz cans salsa verde
- 10 small tortillas (I use Mission Low Carb flour)
- Pico de gallo, for serving (optional)
- Place the chicken breasts in the crockpot and pour the salsa over top and leave it alone.
- Cook on low for 4 hours (5-6 if the chicken is frozen).
- Half of the chicken will be shredded for enchiladas, I pack the other half into a freezer bag with some of the cooking liquid if I'm not going to use it right away. Otherwise, you've just made chicken for taco or quesadilla or soup or mac & cheese night later in the week.
- Preheat the oven to 425.
- Shred half of the chicken and place in a medium bowl.
- Add the chopped onion, half of the cheese, sour cream/yogurt, and half a can of salsa verde - stir to mix well.
- Spread the remaining half-can of salsa verde over the bottom of a casserole dish.
- Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
- Top with the other can of salsa verde and remaining shredded cheese.
- Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
- Serve with a scoop of pico de gallo over top. Or not.
Yields: 10 servings
Estimated time: 4 hours 40 minutes
Calories: 277.7 | Fat: 10.3g | Fiber 11.1g | Protein 24.2g | Carbs 21g
Weight Watchers PointsPlus: 6
I really need to get a crockpot once of these days…this looks delicious! Also, I totally hear ya on filling the dishwasher on soup and sandwich night. I’m an every dish in the kitchen kind of cook too…
These sound delicious and I have had that same discussion many times with my Mom. She is much more into the open a can and leave it game than I am.
Just want to point out that it’s a matter of pride to grill out during the winter in Wisconsin. It shows you’re tough enough to live here!
This sounds great for a busy week! I love making double batches to stash away for later.
And I’ll second grilling in Wisconsin in the winter!
Ah sisters. Don’t you just love em?
I have to say I do love that this recipe makes enchilada-making so easy!
This is officially going on next week’s menu, and you are now my favorite person today.
I need a new twist on enchiladas. Making these soon!
Boy could I ever have used this recipe years ago when I had 4 children who were 6 and under. I guess now I can make it and just sit down in relax – bonus! It sounds delicious.
I love how easy you made these! They look delicious btw and I can completely relate to dinner chaos
This post cracked me up. I have to say, we are very similar – at least in terms of filling up the dishwasher and making things complicated 🙂 And I’m pretty sure I would love these enchiladas!
Nothing better than an amazing crockpot recipe this time of year! Half of 5 to 9 Foodies is going back to school while working, and easy recipes like this make it possible to enjoy a great meal on a busy night! Thanks so much for sharing!
This looks delicious, but now I must ask, what is your not-so-easy not straight out of a can green enchilada sauce? I can never find enchilada sauce I am quite happy with, and have a recipe for red, but not for green.
Pretty sure I will be making these by the end of the week! YUM
It’s this one. I *love* it.
These look delicious!
I have friends who are moms who make the same complaint about a lot of he recipes I post – too much prep time, too many ingredients. This salsa looks so easy and hands-off, and a good use for the crockpot.
Oh! Thank you to your sister! I love meals that involve the crock-pot, and I’m all for the “pour it in and leave it alone” factor! Perfect!
Your post was great! I drive my parents and siblings crazy with my “cook it from scratch” mentality and using every dish, pot, and pan in the house while I’m at it. I’m happy to know I’m not alone.
Sounds so easy and delicious! I definitely think that the “salsa verde” gives a twist to the enchiladas.
Thank´s for your recipes. regards,
You crack me up. 🙂 And make me hungry. Thanks for sharing a great recipe.
Could I use cheddar instead of Monterrey jack cheese? I don’t think I’ll find Monterrey jack where I’m currently living…
These are outrageous! They look SO delicious!
These enchiladas look fantastic! Love the flavors. And, I love the suggestion to use the green chili chicken in mac and cheese later in the week…sounds amazing!
When you made this did you tortillas kind of fall apart? Mine were splitting apart.
No, I only have that problem with corn tortillas. One of the reasons I almost never use them.
Oh my gosh these were awesome! I can relate to your sister as I have four kids under seven and these were perfect for me to make after school! Especiallynbecause I am normally the fill the dishwasher type too. Thank you so much!
Really loved this. I ended up adding the onion with the chicken in the crockpot and used the Frontera/Rick Bayless Enchilada Verde sauces. If you’re looking for good salsas that are not homemade for when you’re short on time, I prefer the Frontera ones to Herdez/etc. Thanks for the idea:)
Also, I’ve used the filling for baked taquitos as well. Love!
My daughter, sadly, doesn’t like onions so I substituted canned green chilis. Boom!
I’m a bit confused after reading your instructions it seems as if you’re using 3 cans of Salsa Verde but only 2 are listed in the ingrediants.
You mention to pour salsa over chicken in Crock Pot .. then you mention to add half a can to the shredded chicken once done and then half a can to the bottom of the ban and then a full can over top of the enchilada’s .. I just don’t want mine to be soupy if you could clarify.
3 cans total – one is listed separately under “For the chicken” to use as the cooking liquid in the crockpot.