Easy 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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124 comments… Leave a Comment
  • Karyn Johnson May 26, 2017, 12:08 am

    Definitely a 5-star recipe! This has just moved into position as my FAVORITE chicken enchiladas recipe!!! I used crumbled Queso Blanco & corn tortillas. SUPER YUM! However, I would change the actual chicken. I tried The Shredded Chicken link listed here, but it didn’t have enough flavor. Next time…rotisserie chicken.

    Reply
  • Lindsay Daniel May 9, 2017, 8:08 pm

    Just made this for my family and used white cheese only, no cilantro and put some half and half in the sauce.AMAZING!!!!!!!! My children ate every last drop ages 6,8,9. The sauce is a bit spicy but you can cut it with half and half or more sour cream.I will definitely use this again!

    Reply
  • Chris H. April 30, 2017, 7:28 pm

    I made my own salsa verde a few days earlier for another dish and needed something new to do with the leftovers. Came across your recipe, and so happy I did!!! Followed the poached chicken recipe and then assembled the rest, following the recipe to a tee (added more sour cream as the salsa was pretty spicy). Soooo Good!!!! Will definitely go into our regular rotation! Thank you!!

    Reply
  • Vicki April 26, 2017, 7:07 pm

    I made this recipe and used some ingredients from another recipe I have for chicken enchiladas. I added a block (8oz) of light cream cheese. (Softened) I mix all ingredients together except the chicken. Then add chicken so it doesn’t break apart. I also added 1 cup of sour cream to the verde and mixed in some chopped green onions and the cilantro to the sauce. Creamy and delicious.

    Reply
  • Cheryl April 23, 2017, 1:01 pm

    I was just wondering what size baking dish is pictured in your Easy Salsa Verde chicken enchilada recipe? Looks bigger then the pan size stated in your recipe.
    Thank you!!!

    Reply
    • Joanne April 28, 2017, 5:19 pm

      Hi Cheryl, The pan is 9×9-inches and is a 2 quart dish.

      Reply
  • alayna April 7, 2017, 11:02 pm

    Can you make these a few hours ahead of time?

    Reply
    • Joanne April 28, 2017, 5:26 pm

      Hi Alayna, Yes, this is a great make-ahead dish. The tortillas will soften over time, but the dish still tastes fantastic.

      Reply
  • Ms. Stacy Fletcher March 24, 2017, 3:13 pm

    Have made this recipe 3x’s with Chicken, doubled roared TOMATILLOS sauce (salsa Verde) and that Green sauce is addictive!,This time I made them w/shredded beef and used 2/3’s of salsa Verde w/a couple tablespoons of Sour Cream and the 1/3 plain… Colby jack cheese.The recipe made 24 shredded beef corn enchiladas-2 pans. One to give away and one to keep..Freeze what I don’t eat tonight I will freeze in individually wrapped portions of 2 enchiladas. This is what I have done before since I now live alone since 1ST week of January. These heat up AWESOME!! THE SHREDDED BEEF IS DELICIOUS with creamy SALSA Verdes , cheese and a little of the TOMATILLOS sauce w/o sour cream on top a great change…LOVE IT! this is one of my favorite recipes and I enjoy it much better then red sauce! Let me know if anyone needs a DELICIOUS RECIPE for mexican shredded beef!

    Reply
    • Sharon April 1, 2017, 2:37 pm

      I would like the beef recipe please

      Reply
  • Jennifer N. March 15, 2017, 5:51 pm

    Cannot believe how easy this was. Originally, I planned to make some of these vegetarian and some with shredded chicken. I sautéed mushrooms, zucchini and corn and used it instead of chicken, and used corn tortillas rather than flour. The stuffing process was a little messy and I worried that the enchiladas would be too wet. But they were delicious and held up perfectly. In the end, I made them all vegetarian and didn’t regret it for a second. These are flavorful and taste rich without being heavy. Halfway through the meal, my husband, who earlier had heard me say that I wanted to use leftover rotisserie chicken for dinner, became stunned to learn that he wasn’t eating chicken at all. But the creaminess of the sauce had tricked him into thinking he was eating meat! So, for anyone trying to cut back on their meat intake, I’d say this super-easy recipe is worth a try! I’d definitely make it again and might try other variations.

    Reply
  • Stacey March 14, 2017, 6:17 pm

    Followed the instructions exactly and the enchiladas turned out perfectly. Absolutely delicious!!

    Reply
  • Melissa March 9, 2017, 6:25 pm

    Have been making this recipe for years and would like to say how amazing it is!! I have not changed anything with the recipe other than added a little more sour cream to cut the heat and maybe a tad more cheese inside and out. I use the Herdez brand salsa and find it delicious. This recipe is a must try! Thanks for including your shredded chicken recipe as well. The shredded thighs with the seasoning have so much flavor…better than plain poached.

    Reply
  • Rebecca January 26, 2017, 1:09 pm

    5 Stars!!! Made this last night, but made a few tweaks. First, with 2 teenage boys, I had to increase it by 2.5x. Second, as I usually try to do, I snuck in some vegetables–grated zucchini (3 small for the entire increased batch). Third, I used 8 corn tortillas for every 6 flour. Fourth, for the .5 increase, I used the chicken juice (1 cup) because I didn’t have enough of the chile verde (Herdez brand is my favorite). And lastly, instead of making each individual enchilada, I cut up the tortillas into small pieces, mixed all ingredients together after sautéing the garlic, and put it in a 3 qt and 2 qt casserole dishes. Sprinkled the reserved cheese on top and covered both with foil paper. (There was no need to grease the dishes either.) Baked at 350* for 40 mins to ensure that the zucchinis and tortillas were fully cooked, then removed foil and baked another 10 mins. Voila! Casserole that even my pickiest son liked. That was the real plus! Thank you so much for this wonderful recipe!

    Reply
  • Deborah January 24, 2017, 9:31 pm

    Made this for the first time tonight. Everyone enjoyed it! Have never cooked with tomatillas. Nice change to red sauce.

    Reply
  • Christina January 24, 2017, 3:24 pm

    Can I double this recipe as it is and serve 8 people?

    Reply
    • Joanne February 6, 2017, 1:26 pm

      Hi Christina, You can definitely double this recipe. You will need a 13- by 9-inch pan.

      Reply
  • Valerie January 17, 2017, 8:27 pm

    I made this in a slow cooker. It was amazing.

    Reply
  • Shannon January 15, 2017, 10:30 pm

    This is one of the best enchilada recipes I’ve ever made. My finicky family loved it!

    Reply
  • Eliz January 14, 2017, 6:09 pm

    First time I made these enchiladas was just a week ago, and my husband and I liked them so much, I’m making them again today. The ingredients remind us of the salsa verde enchiladas we had at a San Antonio restaurant we fell in love with on a recent vacation.
    Very easy to put together, and absolutely delicious! I assembled the entire dish in a glass lasagna baking dish and then placed them in the fridge, covering with foil. Relaxed all afternoon then threw them in the oven for dinner. Delicious!

    Reply
  • Sharon January 2, 2017, 6:46 pm

    Very yummy recipe! I excluded sour cream and cilantro since hubby doesn’t care for it. However I used sour cream and homemade guacamole on the side.

    Reply
  • Mary December 23, 2016, 8:51 pm

    I made these enchiladas for dinner last night & they are so easy & delicious. I followed your recipe exactly. I printed a copy to put in my “make often” file. Thanks so much for sharing your recipe, can’t wait to make it again.

    Reply
  • 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
  • Bridgette Becerra November 20, 2016, 12:44 pm

    If I were to freeze this meal, what temperature and for how long should I cook it?

    Reply
    • Joanne January 4, 2017, 2:23 pm

      Hi Bridgette, To reheat from frozen, we recommend a 350 degree F oven. You will need to bake, covered, for 30 minutes to an hour.

      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

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