This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.
Fresh and flavorful salsa verde chicken enchiladas are made with tortillas stuffed with a creamy and vibrant salsa verde sauce, tender shredded chicken and shredded cheese then baked with even more melty cheese on top. It’s the perfect easy dinner idea that can be made ahead and popped in the oven any night of the week!
Salsa Verde Enchiladas
I love Mexican food and enchiladas are at the top of the list!
I’ve made sour cream chicken enchiladas and even a slow cooker green chile chicken enchilada soup, so I’ll eat enchiladas no matter how they’re prepared!
I first shared these green chicken enchiladas in 2013 but that was when Kraft made a salsa verde meal kit. These got revamped to be homemade, but they’re just as easy!
They are a delicious way to impress your dinner guests and family, but they’re also great for potlucks and parties when served with all kinds of Mexican-inspired side dishes!
To make things even easier, we’re taking a few shortcuts like using precooked shredded rotisserie chicken and your favorite store-bought salsa verde. Of course, if you have a homemade version you like or some fresh tomatillos you want to use, go ahead!
It’s a quick dinner that takes just a few minutes of prep time and is ready in under 1 hour, but if you’re looking for something to serve a smaller crowd, small batch chicken enchiladas are just the thing.
Why you’ll love Salsa Verde Chicken Enchiladas
So much flavor – The combination of cooling creamy sour cream and vibrant zesty salsa verde is the stuff you could eat by the spoonful. The golden melty cheese on top doesn’t hurt either.
Easy recipe – With just a few simple ingredients and simple steps, you can easily feed a crowd or a large family. If you’re lucky you may have leftovers, too!
Customizable – Only have red salsa on hand? Use it instead! I mean, you won’t have the same flavor as the creamy salsa verde sauce, but it’ll still be amazing.
Equipment you’ll need
- Baking Dish – a 9×13 baking dish. I like this one with a lid for storing potential leftovers.
- Cheese Grater – I highly recommend grating your own cheese off a block for the best results.
- Large Skillet – for making the sauce.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Olive Oil: Needed to saute the garlic before everything else gets added to the filling.
- Minced Garlic: A couple cloves of garlic, either freshly minced or pre-minced in oil. An aromatic that will be used to flavor the sour cream and the rest of the filling.
- Salsa Verde: In other words, green salsa! It’s a zesty spicy sauce made from tomatillos, green chili peppers, and occasionally jalapenos. Try this authentic salsa verde recipe or pick up your favorite jar from the market. I like Herdez.
- Sour Cream: You can use full fat or low fat, it’s up to you. The higher the fat the richer and creamier it will be.
- Shredded Chicken: Make a batch of Instant Pot shredded chicken or even use leftover rotisserie chicken from the store. If you’re short on time, boiling a chicken breast in chicken broth is always an easy option.
- Shredded Cheese: I usually use Monterey Jack or Mexican cheese blend. Pepper jack would be good, too. If you can, shred whatever cheese you have from a block, it melts better than the pre-shredded packages.
- Tortillas: You’ll need six to eight 6” tortillas. I personally keep flour tortillas on hand and like them but you can also use yellow corn tortillas, if preferred (which would be more authentic).
- Cilantro: Sometimes controversial (people seem to either love or hate it), cilantro is the perfect garnish on top of the enchiladas.
How to make easy Salsa Verde Chicken Enchiladas
- Step One: In a large skillet over medium heat, add the oil and garlic and cook until fragrant. Stir in the salsa and heat through.
- Step Two: Remove the pan from the heat and stir in the sour cream. Adding sour cream while over the heat will cause it to curdle, which you don’t want. Season with salt and pepper to taste, if necessary. Reserve 1 cup of the sauce and use it to spread across the bottom of the prepared baking dish.
- Step Three: To a large bowl, add the shredded chicken, half the cheese, and the sauce from the pan. Stir together until combined.
- Step Four: Grab a tortilla and lay it out on a flat surface. Add about 1/3 cup of the filling mixture to the center of the wrap. Roll it up and place it seam side down into the prepared baking dish, over the sauce. Repeat with remaining tortillas and line them up side by side in a single layer.
- Step Five: Pour the remaining sauce over the assembled enchiladas and sprinkle with remaining cheese. Cover with foil and bake for 15 minutes before removing the foil to bake for another 10. Once the cheese has melted, garnish with cilantro and serve your salsa verde chicken enchiladas with all your favorite toppings!
What to serve with Salsa Verde Chicken Enchiladas
For my family, this is usually a weeknight enchiladas recipe which usually means we’ll have it with nothing else! I might make a quick salad, but it’s filling as is.
When I’m serving guests and feeling a little fancy, I’ll serve them with other Mexican-inspired recipes such as slow cooker queso blanco as an appetizer, cilantro lime rice as a side, and Mexican wedding cake for dessert.
Possible Substitutions/Additions
- Serve with green onions, sour cream or crema, guacamole, or salsa.
- Use cheddar cheese or manchego cheese on inside the filling and top with queso fresco or cotija cheese.
- Make these vegetarian by omitting the chicken and bulking it up with veggies like mushrooms, squash, zucchini, bell peppers, and beans.
How to reheat and store leftovers
How to store leftovers
If you’re lucky enough to have any left, keep leftovers stored in an airtight container.
How long will salsa verde chicken enchiladas last in the fridge?
They’ll stay fresh for up to 5 days.
Can I freeze baked enchiladas?
You can. Once completely cooled, transfer them to a freezer-safe container or freezer bag and keep them frozen for up to 2 months.
How to reheat verde enchiladas?
You can thaw them in the fridge overnight or reheat them straight from frozen if you’d like. Pop them back in the oven to warm through, or if you’ve only got a few, use the air fryer.
If you’re in a rush the microwave will do the trick, however, you won’t get any crispness back in the tortilla shell.
FAQs
Are salsa verde chicken enchiladas spicy?
Yes, since salsa verde is made with tomatillos and green chiles, sometimes it can be quite spicy.
If you prefer mild salsa, look for a mild salsa verde or make your own and control the spice.
Are flour tortillas or corn tortillas better to use?
Corn tortillas are traditionally used and are thicker and sturdier too.
However, if you’re not used to working with them, they tend to rip, especially if they’re not warm. To combat that, pop them in the microwave under a damp paper towel for a few seconds before filling them.
Flour tortillas are a bit more user-friendly and don’t tear as easily. I personally like both. Either will work.
Is salsa verde the same as enchilada sauce?
No! Salsa verde is the green version of the red salsa we normally dip our chips in.
The difference isn’t in the ingredients it’s in that both red enchilada sauce and green enchilada sauce get cooked first and then blended into a smoother sauce.
In this recipe we’re using salsa verde which is fresh and uncooked.
Need more quick and easy dinner recipes? Try these:
Rotel Southwest Chicken Skillet
Click here for my entire collection of Quick Fix recipes.
Salsa Verde Chicken Enchiladas
Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 16 ounces salsa verde
- ¾ cup sour cream
- 2 cups shredded cooked chicken
- 1.5 cups shredded Monterey Jack or Mexican cheese blend
- 8 6" tortillas flour or corn
- cilantro for topping
Instructions
- Preheat the oven to 350° F and spray a 9×13 baking dish with non-stick spray. Set aside.
- To a large skillet over medium heat, add the olive oil and minced garlic, cooking until fragrant. Stir in the salsa and heat through.
- Remove the pan from the heat and stir in the sour cream. Taste and adjust seasoning, adding salt & pepper as needed. Reserve 1 cup of the sauce and set aside.
- To a large bowl, add the shredded chicken, half of the cheese, and the sauce that hasn’t been reserved. Stir together.
- Spread a few tablespoons of the reserved sauce to the bottom of the prepared baking dish.
- Assemble the enchiladas by laying out a tortilla and adding approximately ⅓ cup of the chicken mixture to the center. Roll it up and place it seam side down into the prepared dish. Repeat until out of tortillas and chicken mixture.
- Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining cheese evenly over the top.
- Cover the dish with foil and bake for 15 minutes or until heated through. Remove the foil and bake an additional 10 minutes until cheese is melted.
- Garnish with cilantro and serve.
- Additional toppings: green onions, salsa, guacamole, sour cream, etc.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published October 22, 2013
We tried this one too & loved it! 🙂 Yum!
I love your tip about shredding chicken! It is a great way to make this already easy meal, even easier. #client
After finding the enchillada kit and preparing it-my husband and I loved it. The problem is that I cannot find in my local grocery stores. The stores are strack &vantills and town &country in valparaiso indiana
Can you help me find this fine product.
Thank you
Jo Ann mcmorris
Hi JoAnn,
I often see them at Target or Walmart – are you able to shop at either of those stores?
We love this recipe! i always double it so we can stash it in the freezer for quick lunches.
I love that idea!