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  1. Creamy Verde-Chicken Enchiladas

Creamy Verde-Chicken Enchiladas

00:50:00 6 servings, 2 enchiladas (296 g) each
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6 servings, 2 enchiladas (296 g) each

Sweet potatoes, chicken and black beans are used as a flavourful filling in these cheesy enchiladas. Our Creamy Verde-Chicken Enchiladas are as easy to make as they are delicious.

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Make It

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  • Heat oven to 350°F.
  • Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.
  • Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.
  • Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
  • Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.

How to Shred the Cooked Chicken

Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.

Special Extra

For a little heat, add a minced fresh jalapeño pepper to the chicken mixture before spooning onto tortillas.


  • 6 servings, 2 enchiladas (296 g) each

Nutritional Information

Serving Size 6 servings, 2 enchiladas (296 g) each
Calories 380
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 60mg
Sodium 1190mg
Carbohydrate 45g
Dietary fibre 7g
Sugars 11g
Protein 26g
Vitamin A 60 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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