Creamy Enchilada Verde Recipe
My family loves enchiladas. This enchilada sauce is creamy and more subtle than using the straight enchilada sauce from a can.
Recipe type: Entree
Cuisine: Mexican
Serves: 10
  • 10 large flour tortillas
  • 3 cups shredded chicken
  • 1 can green enchilada sauce (10 oz)
  • 1 cube chicken bouillon
  • water
  • ¼ t. ground pepper
  • ½ t. salt
  • ½ packet of dry taco seasoning
  • ⅓ c. plain yogurt
  • 2. t. corn starch
  • 2 to 3 cups shredded cheddar, Colby or Pepper Jack cheese
  1. Enchiladas: Saute shredded chicken, ½ c. of water and taco seasoning in a pan until the sauce thickens slightly. Assemble enchiladas...spoon a generous amount of chicken in the middle of a tortilla, sprinkle a small amount of cheese, fold ends about 1½ inches toward the center and roll.
  2. Place the enchilada seam-down in a greased 9x13 casserole dish. Place 8 enchiladas side-by-side down the length of the pan and then, place the remaining 2 enchiladas horizontally in the open space.
  3. Sauce: Heat bouillon cube and 1 cup water in a small sauce pan until dissolved. Whisk in corn starch. Cook until thickened, then add yogurt and enchilada sauce.
  4. Pour the enchilada sauce over the top and cover with the remaining cheese.
  5. Bake covered at 350 degrees for 45 minutes.
  6. Serve with sour cream and salsa.
Recipe by The FABulous Journey at