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 now or read on 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.

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

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.

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.

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, our Slow Cooker Chicken Meatballs or our Salsa Verde Chicken Nachos!

Easy Salsa Verde Chicken Enchiladas RecipeRecipe 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

4.8 from 31 reviews
Easy Salsa Verde Chicken Enchiladas Recipe
Prep time
Cook time
Total time
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.
Created By:
Yield: Serves 3 to 4 people
You Will Need
  • 1 teaspoon canola 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 our Shredded Chicken recipe
  • 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
  • 6 (6-inch) flour tortillas
  1. Make Creamy Sauce: Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in 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.
  2. Set aside about 1 cup of the sauce for assembling the enchiladas.
  3. Make Chicken Filling: Stir chicken and half of the cheese into the sauce that has not been set aside.
  4. Assemble Enchiladas: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.
  5. Add about 1/3 cup of the shredded chicken mixture to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish.
  6. Spread the rest of 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. Garnish with extra cilantro on top.

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

98 comments… Leave a Comment
  • 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.

  • 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!?

    • 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.


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 for some devices. 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: