Salsa Verde Chicken Enchiladas are creamy, cheesy, and full of flavor! Stuffed with chicken, sour cream, shredded cheese, and smothered in Salsa Verde, you can't go wrong with this easy Salsa Verde Enchilada recipe.
Looking for more favorite enchilada recipes? Check out Easy Chicken Enchilada Casserole, Classic Chicken Enchiladas, and Vegetarian Enchiladas.
![Salsa Verde Chicken Enchiladas Green Salsa Verde Enchiladas made with chicken on white plate topped with diced avocado and diced tomatoes.](https://amindfullmom.com/wp-content/uploads/2024/04/Salsa-Verde-Enchilada-Recipe.jpg)
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
![Easy Salsa Verde Enchiladas Ingredients for salsa verde chicken enchiladas labeled on counter.](https://amindfullmom.com/wp-content/uploads/2024/04/Easy-Salsa-Verde-Enchiladas.jpg)
- 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 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.
![Creamy Salsa Verde Enchiladas Side by side photo showing mixing bowls with ingredients for chicken salsa verde enchilada filling before and after mixing ingredients together.](https://amindfullmom.com/wp-content/uploads/2024/04/Creamy-Salsa-Verde-Enchiladas.jpg)
- Fill & Roll Enchiladas. Add about â…“ 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.
![Green Enchiladas with Chicken Side by side photo showing chicken mixture placed on flour tortilla next to photo showing tortillas rolled up in baking dish.](https://amindfullmom.com/wp-content/uploads/2018/07/Green-Enchiladas.jpg)
- Top with Salsa Verde & Cheese. Spread the Salsa Verde evenly over the prepared enchiladas and then cover with shredded cheese.
![Chicken Salsa Verde Enchiladas Side by side photo showing rolled chicken enchiladas topped with salsa verde in a baking dish before and after adding shredded cheese.](https://amindfullmom.com/wp-content/uploads/2024/04/Chicken-Salsa-Verde-Enchiladas.jpg)
- 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.
![Green Chicken Enchiladas Baked Chicken Salsa Verde Enchiladas topped with minced cilantro.](https://amindfullmom.com/wp-content/uploads/2024/04/Green-Chicken-Enchiladas.jpg)
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
- The Best Taco Salad
- Tamale Pie
- Instant Pot Refried Beans
- Crockpot Salsa Chicken
- Shredded Chicken Tacos
- Chicken Al Pastor
If you gave this recipe for Salsa Verde Enchiladas a try, I would love for you to leave a comment and review below.
![Salsa Verde Chicken Enchiladas on white plate topped with diced avocado and diced tomatoes.](https://amindfullmom.com/wp-content/uploads/2024/04/Salsa-Verde-Enchiladas-with-Chicken-1-360x360.jpg)
Salsa Verde Enchiladas
Ingredients
- 2 cups shredded or diced cooked chicken
- ½ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2-½ cups mild or medium Salsa Verde divided
- 6 (10-inch) flour or corn tortillas
- 1-½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 350℉. 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 shredded chicken, cumin, garlic powder, salt, sour cream, and ½ cup of the Salsa Verde. Mix until well combined and the chicken is well coated
- Place the 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 â…“ 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 remaining Salsa Verde over the enchiladas, spreading out to cover. Sprinkle the 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 Needed
Notes
Nutrition
Sienna
These were such creamy and delicious enchiladas! We loved every single bite of these. There were no leftovers!
Kristen Chidsey
I love it when there are no leftovers! Thanks for sharing!
Jo
My son requested chicken enchiladas for his birthday dinner and I have to say this is the best version I've ever tried. So flavorful and really simple to make.
Kristen Chidsey
Well happy birthday to your son! I am thrilled he enjoyed!
Wilhelmina
So dang delicious!!! Made these for dinner and the whole fam approved!
Kristen Chidsey
Gotta love a meal the entire family enjoys 🙂 Thanks for sharing.
J.
I halved the recipe and only made 6 for my husband and myself and it was delicious!! I used the jar salsa verde. I will definitely make this again. I used the leftover chicken from your recipe pressure cooker rotisserie chicken which was delicious as well!
Kristen Chidsey
I am so glad you enjoyed both the enchiladas and the chicken! Thanks for sharing!
Nellie Tracy
Enchiladas with salsa verde are the very best! This recipe is incredible!
Kristen Chidsey
I am so glad you enjoyed Nellie! I love the tang that the salsa verde adds!
Suzy
We loved these enchiladas! Making again!
Kristen Chidsey
I hope they become a regular at your house Suzy!