This post may contain affiliate links. Please see our disclosure policy.
Salsa Verde Chicken Enchiladas are creamy, cheesy, and full of flavor! Stuffed with shredded chicken, sour cream, shredded cheese, and smothered in tangy salsa verde, you can't go wrong with this easy recipe.
Looking for more favorite enchilada recipes? Check out Chicken Enchilada Casserole, Classic Chicken Enchiladas, Stacked Beef Enchilada Casserole, and Vegetarian Enchiladas.
Bright & Tangy Salsa Verde Enchiladas
Salsa Verde Chicken Enchiladas are one of my family's favorite ways to enjoy enchiladas. From the creamy, rich filling to the tender chicken to the fresh and vibrant tomatillo salsa, Salsa Verde enchiladas are perfectly balanced and incredibly delicious.
And when you are start with leftover cooked chicken, these salsa verde chicken enchiladas, are a quick and flavorful dinner perfect for any night of the week!
enjoy!
Simple Ingredients
- Shredded Chicken: Any cooked chicken, such as leftover store-bought or homemade rotisserie chicken or shredded Instant Pot Chicken Breast works for this recipe.
- Tortillas: This recipe works using corn, flour, gluten-free tortillas, or homemade tortillas.
- Sour Cream: Use full-fat or reduced fat sour cream, not fat-free sour cream to create a creamy filling for these green chicken enchiladas.
- Salsa Verde: Use your favorite store-bought or homemade Salsa Verde, not green enchilada sauce, which doesn't have the same bright and tangy flavor. Be sure not to pay attention to the heat level on the salsa, as Salsa Verde ranges from mild to medium to hot.
- Seasonings: To flavor the sour cream chicken filling, this recipe keeps it simple and uses simply salt, garlic powder, and cumin. Those seasonings will work to enhance, not overwhelm the Salsa Verde.
- Cheese: Monterey cheese is the perfect compliment to the green salsa. However, feel free to use any shredded cheese, like sharp cheddar, Colby, or a Mexican blend, that you like.
How To Make Salsa Verde Chicken Enchiladas
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Make the Creamy Chicken Filling. Combine the diced or shredded chicken with sour cream, garlic powder, salt, cumin, and a bit of Salsa Verde.
- Fill & Roll Enchiladas. Add about ⅓ cup of the chicken mixture to burrito-sized tortillas. Fold in both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas, placing the rolled enchiladas into a baking dish.
- Top with Salsa Verde & Cheese. Spread the Salsa Verde evenly over the prepared enchiladas and then cover with shredded cheese.
- Bake. Bake covered for 20 minutes then remove the foil and continue to bake until the the enchilada are warmed through and the cheese is melted and browned.
Recipe Modifications
- Use Greek Yogurt: Feel free to to swap out the sour cream for plain Greek yogurt. The yogurt will still help to make the filling creamy, while adding in additional protein.
- Swap the Chicken. Instead of using shredded cooked chicken to make Salsa Verde enchiladas, feel free to use cooked taco meat, Sofritas tofu taco meat, leftover beef barbacoa or leftover pork carnitas. Even pinto beans or black beans can be used in place of the chicken.
- Use Smaller Tortillas: This recipe uses burrito-size/10-inch tortillas as they are large enough to make a substantial enchilada and fit well into a baking dish. That said, feel free to use smaller tortillas. Keep in mind you will need more tortillas then the recipe calls for and be cautious to not overfill the tortillas.
- Add Toppings: Feel free to serve these Green Chicken Enchiladas with additional sour cream, diced tomato, diced avocado, and/or minced cilantro.
- Double the Recipe: This recipe can easily be doubled. Simply double the ingredients, and bake in a 9x13 baking dish as the recipe directs.
Make-Ahead/Storage Instructions
Whether you need to get a jump start on dinner or want to stock your freezer with a homemade meal to pull out on a busy night, these green enchiladas are a great option as they freeze and reheat beautifully.
- Up to 3 Days in Advance: Assemble the chicken enchiladas as directed and place them into a baking dish that has been greased and lightly lined with Salsa Verde. Cover tightly with foil and refrigerate for up to 3 days. When ready to bake, remove the baking dish from the refrigerator while the oven preheats. Bake at 350 degrees F for 30 minutes, remove the foil and bake for an additional 10-15 minutes.
- Up to 3 Months in Advance: Assemble the chicken enchiladas as directed and place them into a greased freezer-safe baking pan, such as a foil cake pan, that has been coated with a thin layer of Salsa Verde. Cover tightly with plastic wrap, followed by a layer of foil. To reheat from frozen, remove the enchiladas from the freezer and remove the foil and plastic wrap from the dish. Recover the dish with foil and bake from frozen at 350 degrees for 1 hour. Remove foil and bake for another 20-25 minutes, until cheese is melted and browned.
- Storage: Once baked and cooled, store leftovers in an airtight container for up to three days. Reheat by placing an enchilada or two on a heat-safe plate, cover with a damp paper towel and reheat in 30-second intervals until warmed through.
More Delicious Tex-Mex Recipes
- Instant Pot Chicken Tacos
- Tamale Pie
- Instant Pot Refried Beans
- Crockpot Salsa Chicken
- Shredded Chicken Tacos
- Chicken Al Pastor
- Cowboy Chicken
Salsa Verde Enchiladas
From the creamy, rich filling to the tender chicken for the fresh and vibrant tomatillo salsa, Salsa Verde enchiladas are perfectly balanced and incredibly delicious
Ingredients
- 2 cups shredded or diced cooked chicken
- ½ cup sour cream
- ½ cup mild or medium Salsa Verde, for filling
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 cups mild or medium Salsa Verde, for topping
- 6 (10-inch) flour or corn tortillas
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 350℉/175℃. Grease a 2-quart casserole dish with non-stick cooking spray and then add in ¼ cup of the Salsa Verde, to prevent the enchiladas from sticking to the pan. Set to the side.
- In a large mixing bowl, combine the 2 cups shredded or diced cooked chicken, ½ cup sour cream , ½ cup mild or medium Salsa Verde, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon kosher saltMix until well combined and the chicken is well coated
- Place 6 (10-inch) flour or corn tortillas on a plate, cover them with a damp paper towel, and microwave for 30 seconds. This will help the tortillas roll up with ease. Add about ⅓ cup of the chicken filling to the middle of each tortilla.
- Fold in both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas, in a cigar-like shape. Repeat, lining up tortillas, seam-side down, tightly in the prepared baking dish.
- Pour the 2 cups mild or medium Salsa Verde over the enchiladas, spreading out to cover. Sprinkle 1½ cups shredded Monterey Jack cheese evenly over the dish.
- Cover tightly with foil and bake for 20 minutes. Remove the foil and continue to bake for 10 minutes, or until the cheese has melted and the enchiladas are warmed through.
- Let sit for 10 minutes then serve as desired.
Equipment
Notes
Use Greek Yogurt: Feel free to to swap out the sour cream for plain Greek yogurt.
Salsa Verde: Be sure not to pay attention to the heat level on the salsa, as Salsa Verde ranges from mild to medium to hot.
Swap the Chicken. Instead of using shredded cooked use cooked taco meat, Sofritas tofu taco meat, leftover beef barbacoa or leftover pork carnitas.
Use Smaller Tortillas: Feel free to use smaller tortillas. Keep in mind you will need more tortillas then the recipe calls for and be cautious to not overfill the tortillas.
Double the Recipe: This recipe can easily be doubled. Simply double the ingredients, and bake in a 9x13 baking dish as the recipe directs.
Storage: Once baked and cooled, store leftovers in an airtight container for up to three days. Reheat by placing an enchilada or two on a heat-safe plate, cover with a damp paper towel and reheat in 30-second intervals until warmed through.
Nutrition
Calories: 379kcalCarbohydrates: 36gProtein: 22gFat: 16gSaturated Fat: 12gCholesterol: 85mgSodium: 675mgPotassium: 435mgFiber: 1gSugar: 8gVitamin A: 1010IUVitamin C: 3.2mgCalcium: 315mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Hi Kristen,
I have not made these as yet, but have a couple questions.
1) If I swap sour cream with Greek yogurt, should the amount be the same or different?
2) Is it ok to make "crispy" enchiladas in this Salsa Verde version (like your 'Easy Chicken Enchiladas')? If yes, should I follow the same tricks as mentioned there?
Hi Jo! Happy to help answer your questions. 1. Use an equal amount of Greek yogurt for the sour cream. 2. Yes! For crispy enchiladas, you would want to only add sauce to the top of the enchiladas and bake uncovered. I hope you enjoy as much as my classic chicken enchiladas.