Go Back
–+ servings
Salsa Verde Chicken Enchiladas on white plate topped with diced avocado and diced tomatoes.
Print Recipe
5 from 8 votes

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
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • 2 cups shredded or diced cooked chicken
  • ½ cup sour cream
  • 3 cups mild or medium Salsa Verde divided
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 3 cups mild or medium Salsa Verde for topping
  • 6 (10-inch) flour or corn tortillas
  • 1½ cups shredded Monterey Jack cheese
US Customary - Metric

Instructions

  • Preheat oven to 350℉ (175℃). Grease a 2-quart casserole dish with nonstick cooking spray, then spread about ¼ cup salsa verde on the bottom. Set to the side.
    Salsa verde spread over a white baking dish.
  • In a large mixing bowl, combine the cooked chicken with sour cream, ½ cup of the salsa verde, cumin, garlic, and salt until well combined.
    Ingredients for chicken salsa verde enchilada filling made with sour cream and green salsa in mixing bowl.
  • 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.
    Sour Cream and Salsa Verde Chicken Mixture on flour tortillas.
  • Once heated, add about ⅓ cup of the chicken filling to the middle of each tortilla. Fold in both sides of the tortillas, then roll them up lengthwise, tucking as you go to secure the enchiladas in a cigar-like shape. Repeat, lining up the tortillas seam-side down and packing them tightly in the prepared baking dish.
    Flour tortillas filled with shredded chicken and salsa verde in a white baking dish.
  • Pour the remaining 2 cups of salsa verde over the enchiladas, spreading it to cover, then sprinkle the cheese evenly over the enchiladas.
    Rolled flour tortillas filled with creamy chicken mixture topped with green salsa verde topped with shredded cheese in white baking dish.
  • Cover tightly with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional10 minutes, or until the cheese melts and the enchiladas are warmed through.
    Baked green salsa chicken enchiladas in white baking dish topped with minced cilantro.
  • Let sit for 10 minutes then serve as desired.

Notes

Use Greek Yogurt: Feel free 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. Feel free to 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 than the recipe calls for.
Double the Recipe: You can easily double this recipe. Simply double the ingredients and bake in a 9x13 baking dish as directed. Use 1 cup salsa verde in the filling rather than ½ cup.
Storage: Once baked and cooled, store leftovers in an airtight container for up to three days. To reheat, place 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: 379kcal | Carbohydrates: 36g | Protein: 22g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 675mg | Potassium: 435mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1010IU | Vitamin C: 3.2mg | Calcium: 315mg | Iron: 2.4mg
QR Code linking back to recipe