I feel like creamy chicken enchiladas are something we all grew up on. Maybe it’s a Utah thing? I grew up eating this classic dish and I know a lot of my friends did too. It consisted of canned cream of chicken soup, canned green chilies, shredded cheese, tortillas and rotisserie chicken. It’s something our moms threw together last minute for an easy dinner but something we all know and love.
There’s something nostalgic about this dish and although the basic version is great, I wanted to make it without canned soup and make a homemade sauce instead. The end result is honestly, 10x better than the version I grew up on. It only takes a little bit more effort and the results are 100% worth it.
Tips and Tricks:
- The chicken thighs give this dish a lot of extra flavor but you can totally use chicken breasts instead if you are not a fan of thighs.
- If you need a quicker version of this dish, use prepackaged and cooked shredded rotisserie chicken instead of chicken thighs and instead of cooking the thighs in the crock pot all day, just combine the cooked chicken with the cheese, seasonings and salsa verde and continue through the next steps.
- You can use whatever type of cheese you prefer but I love the flavor the Havarti gives this dish.
- You can also use flour tortillas if you prefer them over corn tortillas.