Salsa Verde Chicken Enchiladas Recipe

Salsa Verde Chicken Enchiladas Recipe

The other day was packed with baking. From cookies to cupcakes, we were inundated with flour and powdered sugar. By the end of the day, we were craving anything that didn’t come on a baking sheet or that required frosting. (read: this feeling only lasted until we were ready for dessert, but before it, we were sugared OUT).

What did we turn to? This chicken enchiladas recipe.

It’s spicy, savory and cheesy. More than that, though, it’s easy. Make this for two or a crowd. You can make your own salsa verde, but we needed savory eats STAT, so we reached for store-bought.

How to Make Our Salsa Verde Chicken Enchiladas Recipe

You’re going to need cooked chicken for this. We cooked up a few chicken tenderloins, but you could use rotisserie chicken from the store. If you are starting from scratch, just season the chicken with salt and pepper then cook in a frying pan until cooked through.

Then, use two forks to shred the chicken. You could cube it, but we think shredding helps the chicken soak up more of the sauce.

Easy Salsa Verde Chicken Enchiladas Recipe

Now, for the sauce.

Salsa Verde Enchilada Sauce

To make the creamy sauce, heat minced garlic over medium heat for 30 seconds or so…

Then, add salsa verde (green salsa). Salsa verde is a combination of tomatillos, peppers and garlic. We used Goya brand, but have also used Ortega and been happy! After the salsa, throw in some sour cream — this makes the sauce creamy and balances the heat from the salsa. Most salsa verde jars will be medium heat.

Reserve 1 cup of the sauce then add the shredded chicken, some cheese and fresh cilantro.

Add a few spoon-fulls to tortillas and roll up. Place the tortillas seam-side down into a baking dish and cover with the reserved sauce and extra cheese.

Bake in the oven until the cheese has melted and the sauce is nice and bubbly. So good.

We love this chicken enchilada recipe — it’s easy and so delicious. If you liked this, you might also like our recipe for Shredded Beef Tacos or our Homemade Salsa Verde Recipe (tomatillo salsa). We also found the Pioneer Woman’s White Chicken Enchiladas Recipe and  Skinny Chicken Enchiladas from Skinny Taste — both look amazing.

Easy Salsa Verde Chicken Enchiladas Recipe

4.8 from 23 reviews
Easy Salsa Verde Chicken Enchiladas Recipe
Prep time
Cook time
Total time
This recipe uses store-bought salsa verde. You can find this either in the international aisle of the grocery store or with the salsas. We used Goya brand for this. If more than one option exists, choose one that says "medium."

To reduce calories, use nonfat or light sour cream and 2% cheese.
Created By:
Yield: 2
You Will Need
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 2 cups Mexican salsa verde
  • 1/2 cup sour cream
  • 2 cups shredded cooked chicken
  • 1/2 cup shredded cheddar or Monterey jack cheese
  • 1/4 cup chopped fresh cilantro
  • 6 six-inch flour tortillas
  1. Heat oven to 350 degrees F.
  2. Heat a large skillet over medium heat, add olive oil then cook garlic for 30 seconds. Add salsa verde and heat through. Remove from heat the stir in sour cream, chicken, half of the cheese and half of the cilantro.
  3. Reserve 1 cup of sauce for the top of the enchiladas. Add 2-3 tablespoons of the reserved sauce to the bottom of a 9-inch x 9-inch baking dish.
  4. Add about 3 tablespoons of the chicken to the center of each tortilla and roll, placing seam-side down in the dish. Cover with reserved sauce and cheese. Bake about 20 minutes until heated through and the cheese is melted on top. Top with remaining cilantro and serve.

Get Free Recipes by Email

Join over 21,000 home cooks and sign up for our free weekly email with hand- picked recipes, recipe videos and cooking inspiration. Enter your email address below:

83 comments… Leave a Comment
  • Laura January 12, 2016, 5:25 pm

    I make this recipe all the time! It’s delicious and so easy. I typically bake large batches of chicken breast with a southwestern rub on it, shred it, and then keep it on hand for wraps and tortilla soup. It works in this recipe beautifully.

  • Cathy December 23, 2015, 4:32 pm

    Plan to make it for a family Christmas get together.

  • carrie November 2, 2015, 3:07 pm

    My husband does to like sour cream (but I do!). Any low fat substitution for the sour cream, or do you think he won’t even notice?

    • Joanne November 8, 2015, 9:52 am

      Low fat sour cream will probably work, or you could stir in some cream cheese. – Joanne

    • Shameka November 8, 2015, 9:34 pm

      He won’t even notice if you mix it just right!! Just enough sour cream to give it that special taste!! After it’s mixed he won’t know!!

    • Jeessie December 2, 2015, 3:14 am

      Just a thought- I often substitute greek yogurt for sour cream as a healthier alternative. My husband dislikes both sour cream and yogurt, but in something like this he would never know it was there 😉

  • Ryan October 22, 2015, 4:45 pm

    Enchiladas are DEFINITELY made with corn tortillas. Mexican grandmas would be rolling in their graves if they saw all these recipes with flour tortillas.

    That said, the rest of the recipe is nice, just need to use corn instead of flour!

    • Beth January 2, 2016, 9:01 pm

      I made this using corn tortillas the first batch and flour the second batch. Both were VERY good!!! While I prefer the corn, in my area it’s hard to find them in packages < 30count, and I don't like to waste… So since that first batch I've used flour tortillas for my family of 3. For a crowd I use corn. Very easy and Always a hit!

  • trina July 17, 2015, 10:42 pm

    Loved these!~ we added chopped onion in ours, and substituted Greek yogurt for the sour cream Amazing~~~

    • Pete December 30, 2015, 7:23 pm

      I loved the recipe. Great suggestion to use Greek yogurt.Best part was picky kids said they would eat left overs for lunch next day! Thanks.

    • Pete December 30, 2015, 7:24 pm

      So easy to make!

  • Kelli February 4, 2015, 5:29 pm

    to save a TON of time shredding chicken, throw it into a stand mixer and use the paddle attachment. You can shred 4 full breasts in about 30 seconds!

  • T. Miller December 24, 2014, 4:06 am

    I was wondering if you have the nutrition information for your recipes? I track my food intake daily on MyFitnessPal, and need the info so I can put this recipe in. Any help would be greatly appreciated! Thank you so much!

    • Joanne March 5, 2015, 10:30 am

      Hi, At the moment we don’t provide nutrition information. You could try using something like Calorie Count (online) to enter our recipe and find out the nutrition facts.

  • Mona November 20, 2014, 2:03 pm

    I have made this dish many times. Whenever I make Enchiladas, I always go back to this recipe. It is a huge hit for family and friends alike. I highly recommend this recipe. You will love it.

  • Holly September 28, 2014, 7:41 pm

    This is a go-to recipe for me and my family. It’s so easy and so tasty. We use corn tortillas instead of flour. We also sometimes add spinach and or onion. I do increase the salsa, sour cream, and cheese slightly to create more sauce so it doesn’t dry out. Love this recipe!!!

  • Tracey September 26, 2014, 9:00 pm

    My husband loves verde enchiladas. The kids and I do not. I have used a variety of recipes with no success. This recipe was a hit with all of us. It’s simple and easy. Enchiladas tasted like I spent all day making them. I did add a serrano pepper, just to give it a kick. I will certainly keep this recipe.

  • Michelle September 24, 2014, 11:19 am

    Made this last night and it was AMAZING!! My husband loved it too. I will definitely make this again. thank you so much!

  • June June 30, 2014, 1:34 am

    Doubled the recipe and made it for friends who came over for dinner last night. Delish! A big hit all around. SO easy and quick, especially since I prepped the chicken the night before. I have loved all the recipes I’ve tried from your website! Keep up the good work! :-)

    • Joanne August 8, 2014, 11:16 am

      Aww, thanks! So glad you’ve enjoyed them!

  • Lisa June 24, 2014, 11:19 am

    Quick lower calorie tip…instead of frying the tortillas, I usually warm them directly on my gas stove top. Place tortilla on one burner, light burner keeping on high for 5-7 seconds, turn burner all the way down, grab edge of tortilla (metal tongs work well) and flip to repeat heating on other side. It’s easiest to turn it to low between flipping so you don’t have to keep reigniting the fire. Also make sure your burner iron is clean. :)

    I have not made this recipe, but I fully plan to do so! It looks delicious!

  • Tyler April 15, 2014, 10:30 pm

    This is a great recipe! I’ve been trying to find recipes that feature new flavors, and this one hit the spot. I doubled the amount of cheese (I used 1 cup of Monterrey Jack), but otherwise I followed the recipe exactly. Really, really good. Thank you! (Oh yeah, I used Herdez Salsa Verde, since this is all the store had. I’m not sure if it is the same as other salsa verdes, since it lists green tomatoes as the main ingredient. I’m assuming this is code for tomatillo? Or no?)

    • Tyler April 15, 2014, 10:31 pm

      Oh, and I also used chicken thighs instead of breast (and I just boiled it before using it), and it was still great.

    • Joanne April 16, 2014, 12:29 pm

      Glad you enjoyed the recipe! Tomatillos are also known as tomate verde “green tomato” so I’m sure your salsa was a good choice.

  • Angie B February 8, 2014, 12:13 am

    Glad I looked through several recipes-this was the one I stopped with ;). It’s not out if the oven yet, but I tasted the mixture before putting in the oven. I used leftover rotisserie chicken but didn’t have enough so I thawed out some shrimp (just sprinkled some cumin, onion powder and adobo seasoning on them) and tossed them around in that oil and garlic a couple of minutes before adding the sauce. I opted for corn tortillas as well-toasted in a skillet as someone mentioned-that’s when I are a tortilla with some of the filling (pre-baking)….YUM! Hey! There goes the timer-time for the finished product. Not coming back to edit as I know it’s great from my sample ;).

  • Erin C. December 26, 2013, 8:23 pm

    We made this tonight and it was wonderful. Thanks for the quick and delicious recipe!

  • Kim December 23, 2013, 7:08 pm

    I want to make these for Christmas Eve dinner, but I was wondering if I could pre-make them and refrigerate them until we are ready to start making dinner. Any other suggestions?

    • Joanne December 30, 2013, 1:04 pm

      Yes, you can. The tortillas might be a little softer this way, but everything will taste great.

  • Mary December 20, 2013, 5:34 pm

    Can I make these ahead of time and freeze

    • Joanne December 30, 2013, 7:00 pm

      Yep. We suggest freezing without the sauce on top. Freeze a little extra sauce in another container. Thaw both the enchiladas and extra sauce before baking, top with sauce and bake as directed.

  • Dixie December 19, 2013, 12:11 am

    This enchilada recipe is truly delicious! My boyfriend loved it and said it was outstanding. Thank you for detailing the recipe with pictures. Recipe is a keeper!

  • carla December 13, 2013, 2:21 pm

    This recipe was marvelous, thank you!

  • Priscilla December 3, 2013, 3:30 pm

    LOVED this recipe, easy instructions with amazing results!!! Got it right the first time, my husband was amazed!!!

  • Brett November 19, 2013, 2:50 pm

    Made these last week and they were a major hit. I doubled the recipe, so there would be plenty for 4 people and some leftovers. I added olives, to the inside and on top along with the cheese. Got the rotisserie chicken at Costco and it was perfect. Plenty of chicken to fill 10 large enchilladas. Great recipe! In fact….making them for a 2nd time tonight! Oh, and we just made some refried beans to eat along side of it.

  • Amber November 10, 2013, 10:52 pm

    Made this with the small addition of a few veggies. Sooooo good! My husband is in love <3<3<3

    • Joanne November 11, 2013, 10:57 am

      Yay! So glad you both enjoyed it :)

  • Kolbie October 26, 2013, 10:25 pm

    These enchiladas look absolutely delicious. Not too many ingredients, and not too hard. I’m going to make these tomorrow night. I can’t wait! Thank you for sharing :)

  • Melanie August 27, 2013, 10:32 pm

    ***YUM!!!!*** this is so easy and SO delicious!! I threw chicken breasts in the crockpot with a little salsa verde earlier in the day, used low fat sour cream and added extra chicken for my 3 guys coming home from football practice. This one’s definitely a keeper!

    • Joanne August 28, 2013, 12:47 pm

      Nice! Thanks for coming back and letting us know that making this in the crockpot works well :)

  • Laura August 19, 2013, 4:58 pm

    This looks amazing! Has anyone tried freezing this for a quick dinner during the week? Would it be better to freeze it unbaked or baked? Can’t wait to try this!

  • Bonnie N July 24, 2013, 4:21 pm

    I’m so glad you have the ZipList button. I’ve gathered a ton of recipes by ‘Zipping’ for some time now.

    I’ve been looking for this recipe. So nice to have found it here.

  • Olivia June 7, 2013, 3:46 pm

    I have never attempted to make enchiladas before I tried these last night. Thank you so much for this simple and delicious recipe! I used a jar of ortega verde salsa with this recipe and followed everything exactly and they were amazing! You rock, I will definitely be making these again, soo good!

  • Silvia May 24, 2013, 1:36 am

    Very similar to authentic mexican enchiladas except that we would never use flour tortillas for enchiladas as they get soggy and have a funny texture n flavour when soaked up… We use corn tortillas passed trough a little bit of oil in order to make them slightly firm but still being able to roll up when you put the filling in this make for a firm but nice tortilla which will hold up it shape after baking them also corn tortillas taste better n are healthier

    • Dixie December 19, 2013, 12:17 pm

      This is how I make my enchiladas as well. I fry the tortillas in canola oil and place on paper towels to soak up excess oil. They have a little crisp to them but still able to roll up nicely. Corn tortillas taste better too!

  • Courtney May 8, 2013, 10:38 am

    I made this last night and it was DELICIOUS!! My hubby claimed he wasn’t hungry when he got home but when he sampled the enchiladas, he ate half the pan up! I will be making these from now on. Thank you for a great recipe :)

  • Jen May 6, 2013, 2:48 pm

    Can I substitute greek yogurt for the sour cream? Can’t wait to try this recipe, it was exactly what I was looking for!

    • Adam May 7, 2013, 10:19 am

      Greek yogurt should work just fine but it will be more tangy.

  • Lauren April 29, 2013, 7:18 pm

    My boyfriend loves these! This is by far my favorite enchilada recipe. So easy and tasty! Thanks! :)

  • Dan April 26, 2013, 7:09 pm

    These are absolutely scrumptious! Loved it.
    I used jalapenos, corn tortillas and added just a pinch of Hatch Chile powder.
    Better than any I have ever paid for.

  • Amanda February 28, 2013, 9:02 pm

    Delicious! Made it tonight subbing out the sour cream for Greek yogurt. Thank you!

  • Renee December 31, 2012, 4:44 pm

    These were sooo good!!! Will be making again (soon) :)

  • Hayley December 30, 2012, 2:17 pm

    My whole family LOVES this recipe!! So easy, and super yummy.

  • Betty Simmons November 8, 2012, 5:00 pm

    I fixed this last night for dinner with some Cuban style Black Beans. My husband
    and I both just loved it, very tasty and not too spicy for us older guys. I doubled up
    on the cheese and substituted sliced green onions for the cilantro because I didn’t
    have any. It looked great and tasted even greater. We are having the leftovers

    • Joanne November 9, 2012, 10:48 am

      Wonderful! So happy you enjoyed them :)

  • Martha October 27, 2012, 1:01 pm

    Thanks for the recipe! My grandmother make a very similar version to these that has cream of mushroom soup instead of the sour cream. I know it’s not very Mexican but it’s yummy! I add a jalapeños to mine to spice it up…

    • Joanne October 27, 2012, 2:20 pm

      Sounds delicious!

  • nnyl September 26, 2012, 1:35 am

    Good recipe, but I always add my own touches. I added a little cumin to the sauce; also used homemade salsa verde, made with roasted tomatillos and jalapenos. I also used a blue corn and flaxseed tortillas/

  • Patricia September 6, 2012, 6:38 pm

    The flavors are great! Make a couple of changes just becuase I did not want to go the store. I used corn tortilla and cheedar cheese. This is a keeper!

    • Joanne September 7, 2012, 8:54 am

      Love your changes! Thank you for sharing them with us.

  • Rebecca June 10, 2012, 1:53 pm

    These look great!! I have a question though. Is the inside very goopy? or does the liquid get absorbed into the chicken?

    • Joanne June 11, 2012, 10:28 am

      Hi Rebecca, The enchiladas are pretty moist, but a lot of the sauce is absorbed into the chicken — that’s why we like to shred the chicken verses cube. Hope that helps!

  • Angela June 8, 2012, 8:53 pm

    i’ve made these twice already, doubled it both times. they are really good!

  • Ginger May 25, 2012, 6:22 pm

    Man, I’ve already made the roasted rosemary drumsticks to day ……but I am definitely making this next week with my homemade tortillas….I’m sure this will be a five star dinner!

  • Editha March 12, 2012, 1:11 pm

    I cooked this last Friday for my family and they liked it! Followed the exact recipe…. except I used corn tortilla…. great taste! Thanks for sharing your recipe!!

    • Adam March 13, 2012, 12:01 pm

      So glad you liked it :)

    • Lynn October 28, 2013, 12:43 pm

      Hi Editha, is the reason you used corn tortilla instead of flour because the flour can get sorta goopy when wet?


      • Prismonic February 24, 2015, 12:29 pm

        I thought enchiladas were always made with corn tortillas. I’ve used both and the texture with the corn is much better.

        • Adam March 2, 2015, 2:04 pm

          Feel free to switch the flour tortillas for corn — they are great.

  • Stacey March 4, 2012, 1:39 pm

    A total crowd pleaser! Everyone asked for the recipe. Two thumbs up!

    • Adam March 4, 2012, 2:31 pm

      That is awesome to hear that everyone liked it.

  • Pam March 1, 2012, 10:57 am

    Tried these. They were delicious and not that labor intense. Thanks so much!!

  • Robin February 28, 2012, 9:00 pm

    What do you like to serve with this?

    • Joanne February 29, 2012, 10:07 am

      You could serve with salad or just eat alone

      • Robin March 10, 2012, 5:33 pm

        I ended up making this last night. It’s a “make again” for sure. Thanks!

    • Angelina November 3, 2014, 1:15 pm

      Make it as a mexican plate,serve on the side rice,refried beans plus a little lettuce and tomatoes.I wanted to see the recipe because my daughter prepares cream of mushrooms cream chicken and add the salsa all together and it taste delicious.

  • Bev Weidner February 23, 2012, 1:25 pm




    Had to add the H.

  • Julie @ Table for Two February 23, 2012, 10:30 am

    this looks so GOOD!! i LOVE enchiladas and I’m always up for a verde one — a shy away from the regular red sauce..delicious!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky (hopefully fixed soon!). If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: