Salsa Verde Chicken Enchiladas are a family-favorite Tex-Mex dinner! These enchiladas feature a creamy, hearty filling and are smothered in green salsa and cheese to create an easy, flavorful chicken dinner.
This recipe for Green Chicken Enchiladas swaps out red enchilada sauce with salsa verde for a tangy, flavorful twist on chicken enchiladas!
I have already shared with you my Creamy Chicken Enchiladas which are swimming in a spicy red sauce and a simple Chicken Enchilada Casserole, but it was well past time for you to share my favorite recipe for Salsa Verde Chicken Enchiladas.
Salsa Verde Enchiladas, AKA Green Enchiladas, are made with a creamy filling of chicken and sour cream and then finished by being drenched in salsa verde. The flavor is bright, tangy, slightly sweet, and full of fresh flavor from the tomatillos and cilantro.
These Salsa Verde Enchiladas pack a punch of flavor, yet because this is a recipe using leftover cooked chicken, it comes together relatively quickly!
Key Ingredients
- Tortillas: use corn, flour, gluten-free tortillas, or homemade tortillas. Burrito-sized or 10-inch tortillas are best.
- Shredded Chicken: You can use any cooked chicken, such as leftover store-bought or homemade rotisserie chicken or Instant Pot Chicken Breasts for this recipe.
- Sour cream or Plain Greek Yogurt: Either option, has a nice tang that compliments the salsa verde and will create a creamy filling for these chicken enchiladas.
- Salsa verde: I prefer homemade salsa verde for these Green Chicken Enchiladas, but feel free to use your favorite green salsa for this recipe. You can even use green enchilada sauce if desired, but I find salsa verde to have a better flavor.
- Cheese: shredded sharp cheddar or Colby, or a Mexican blend are the best options.
How To Make Salsa Verde Chicken Enchiladas
- Prepare a 9x13 casserole dish by spraying with nonstick spray and then spreading ¼ cup of salsa verde in the pan, to prevent the enchiladas from sticking to the pan.
- Mix together the shredded chicken with sour cream, ½ cup salsa verde, and spices.
- Add about â…“ cup of the chicken mixture to burrito-sized tortillas.
- To roll up the chicken enchiladas, fold both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas.
- Place enchiladas in a baking pan, placing them tightly together.
- Top evenly with remaining salsa verde.
- Finish by topping with shredded cheese.
- Bake the enchiladas until they are warmed through and the cheese is melted and browned.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Make-Ahead and Freezer Instructions
It is always a good idea to make an extra meal to have on hand for busy nights. These chicken enchiladas are a great option to make an extra batch or two to freeze for nights when dinner seems impossible to accomplish.
To prepare in advance, assemble the chicken enchiladas as directed and place them in a freezer-safe baking pan (if planning to freeze) or a casserole dish if planning to bake from the refrigerator and cover tightly with plastic wrap and a layer of foil.
Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat frozen Green Chicken Enchiladas from the refrigerator, remove them from the fridge while the oven is preheating. Remove the foil and plastic wrap and bake at 350 degrees for 40 minutes. 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.
More Delicious Tex-Mex Recipes
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
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 salsa verde divided
- 6 (10-inch) flour or corn tortillas
- 1-½ cups shredded Monterey Jack cheese
- cilantro for serving
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.
- Add about â…“ cup of the chicken filling to the middle of each tortilla and roll up in a cigar-like shape. Repeat, lining up tortillas, seam-side down, tightly in the prepared baking 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.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Equipment Needed
Notes
- Salsa verde can be either spicy or mild, depending on the brand or how many peppers you used in the homemade version. If you notice that your salsa verde is really spicy and you want to tame the flavor, add 1 tablespoon of honey to the salsa verde.
- Any leftover shredded chicken or pork can be used for these enchiladas.
Nutrition
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!