Salsa Verde Chicken Enchiladas Recipe

It’s so simple to make this chicken enchiladas recipe with salsa verde, chicken, sour cream, cheese and cilantro. The perfect quick and easy dinner.  Jump to the Chicken Enchiladas Recipe or watch the quick video below to see how we make it.

Salsa verde is a green salsa made from tomatillos, garlic, onion and peppers. It’s absolutely delicious. You can usually find a few options to buy at the store, but if you can’t find it or if you’re up for a little extra work, make your own!

Roasted Salsa Verde RecipeTake a look at our Roasted Salsa Verde recipe. It’s perfect served as a salsa with chips or add it to this enchilada recipe. We roast tomatillos, onion, garlic and hot peppers then puree. It’s divine.

How to Make Our Salsa Verde Chicken Enchiladas

These simple enchiladas are spicy, savory and cheesy. Our recipe below serves 3 to 4, but you can easily double or even triple it for a crowd.

How to Make Our Salsa Verde Chicken Enchiladas Recipe

Our recipe below calls for cooked shredded chicken. You could use store-bought rotisserie or even leftover chicken. We like making our own and especially love this shredded chicken recipe:

Shredded Chicken Recipe StepHere’s how we make a batch of tender, flavorful Shredded Chicken on the stove in less than 1 hour. We also share our tips for making shredded chicken in a slow cooker.

Now, for the sauce.

Making the Creamy Salsa Verde Enchilada Sauce

The sauce could not be simpler. Cook some garlic, stir in salsa verde then add sour cream and fresh cilantro. Just before assembling the enchiladas we stir in shredded chicken and some cheese.

Creamy Salsa Verde Enchilada Sauce

Divide the chicken between 6 tortillas and roll up. Place them seam-side down into a baking dish then top with the reserved sauce and extra cheese. Bake the enchiladas in the oven until the cheese has melted and the sauce is nice and bubbly.

Assembling the Chicken Enchiladas

That’s it. We love this chicken enchilada recipe — it’s so easy! If you enjoyed this recipe, you might also like our recipe for Shredded Beef Tacos, these Slow Cooker Chicken Meatballs, or our Salsa Verde Chicken Nachos!

Salsa Verde Chicken Enchiladas Recipe

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Salsa Verde Chicken Enchiladas Recipe

  • PREP
  • COOK
  • TOTAL

Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.

Makes 4 Servings

You Will Need

1 teaspoon neutral flavored oil

2 garlic cloves, minced

2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe

1/2 cup sour cream

1/4 cup cilantro leaves and tender stems, chopped, plus more for serving

2 cups shredded cooked chicken, see how we make shredded chicken here

1 cup shredded cheddar, Monterey Jack or Mexican cheese blend

6 (6-inch) flour tortillas

Directions

  • Make Sauce
  • Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.

    Set aside about 1 cup of the sauce for assembling the enchiladas.

    • Make Chicken Filling
    • Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.

      • To Finish
      • Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.

        Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish.

        Spread the reserved sauce over the tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Adam and Joanne's Tips

  • Meatless Version: Swap the chicken for vegetables such as zucchini, eggplant, mushrooms, onion, and winter squash. Add them to the creamy sauce cooked, but still with some crunch since they will continue to cook in the oven.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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103 comments… Leave a Comment
  • Karen November 27, 2016, 8:20 pm

    Great recipe, but I could not print it from my laptop or the first two times I could it was missing parts. Not sure what is up with the way you are offering “print” but it definitely is unreliable.

    Reply
    • Adam December 1, 2016, 5:44 pm

      Sorry to hear you were having trouble printing the recipe. It should be working just fine but it could be a certain browser having problems. Let me know if you want me to send you a PDF of the recipe if you are still having trouble.

      Reply
  • Susan Wolfe November 6, 2016, 6:38 pm

    Made this tonight it is delishious and easy to make. I will be making this often.

    Reply
  • Bernardine Ligthart November 4, 2016, 2:07 pm

    Great dish!
    Even my Mexican friend loved it. I certainly make it again, real comfort food!

    Reply
  • Paula Schlotterbeck October 28, 2016, 10:58 am

    I made this with leftover Puerto Rican pork loin (made in the crockpot the day before) and it was FABULOUS! I served it with refried black beans. Definitely a keeper. Thank you so much for the recipe!

    Reply
  • Jennifer September 13, 2016, 1:01 am

    Made this tonight following the recipe exactly except I forgot to buy cilantro. Very good! Had never used flour tortillas for enchiladas and they were surprisingly successful. It was nice not to have to deal with frying/heating the tortillas first, then worrying about them turning to mush. Will definitely make this again.

    Reply
  • Darden September 12, 2016, 10:35 am

    Hi! I have made this multiple times before and LOVE it. I am making some meals for a neighbor, and wondering if this would be good frozen. I am looking for something they can just pop in oven at their leisure. Thoughts!?

    Reply
    • Joanne September 14, 2016, 2:12 pm

      Hi Darden, This should be freezer-friendly. You will find that the tortillas break down slightly after freezing and reheating. The dish will still taste great, though.

      Reply

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