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!

Salsa Verde Chicken Enchiladas Recipe

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

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 28 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.

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94 comments… Leave a Comment
  • Sherra May 11, 2016, 1:41 pm

    I made it last night with store bought salsa & 1 extra clove of garlic. I accidentally used 1 cup cheese in the filling mix, so I used about 1/2 cup extra cheese for the topping. I had lime & garlic marinated chicken breasts in the freezer already so I slow boiled it. The flavors were amazing & so delicious. I will definitely use this recipe in the future! The only change I’d make would be to use corn tortillas instead of the flour shells, they were a little too gooey for me…wish I could add the pic.

  • Vanessa April 27, 2016, 12:32 pm

    Made this last night and wow, what a hit! We are a large family, so usually there’s a little complaining from a random child, but this got an A+ from everyone. Throw in the fact that I threw this together having a newborn in the house — yep, it’s that simple! I used low fat sour cream and store bought rotisserie chicken (to cut the time) and it came out delicious. This will definitely be a new staple in our household. 5 stars!

  • Raina April 4, 2016, 4:58 pm

    Could you used canned chicken. We loved this recipe.

    • Joanne May 19, 2016, 1:01 pm

      Yes, canned chicken would work here.

  • Dawn March 29, 2016, 11:46 pm

    This is the bomb! I have made this 4 times in two months! My family was very pleased. The taste is heavenly. My version: I used a jar of green enchilada suce. Substituted plain Greek yogurt for sour cream. Also, added 1 small chopped yellow onion to sauté w garlic and a squeezed lime to chicken mixture. If green enchilada sauce not spicy, add fresh jalapeño bits before rolling. For garnish: sprinkle w chopped green onions before serving.

  • Barb March 19, 2016, 9:03 pm

    Wonderfull! Will make again! We used our own canned green salsa verde and added 1/3 of a 10 oz can of green enchiladas sauce. We will add chopped black olive to meat mixture next time. A winner!

  • Joanna February 29, 2016, 9:27 pm

    This is a TRULY delicious recipe. I love it. My husband loves it. I’m sure everyone I know would love it. I have made without the cilantro and it was just as great. But tonight I finally included the cilantro and garnished with that, some shredded green cabbage and a few dollops of sour cream. Spectacular, thank you!

  • Julianna February 21, 2016, 5:43 pm

    I loved this recipe! I used corn tortillas instead of flour, Mexican creama instead of sour cream, and used 1 1/2 salsa verde and 1 cup crema since the salsa I bought was fresh made and verrry spicy. Delicious! Will make again soon.

  • 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 😉

    • Lynn April 15, 2016, 5:28 pm


  • 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 🙂

      • Cheryl Masterson May 4, 2016, 10:47 pm

        Can I make this the night before with flour tortillas or will they be too soggy the next day?

        • Joanne May 18, 2016, 1:32 pm

          We have had this as leftovers the next day and still enjoyed it. The tortillas will become softer and abosorb liquid form the filling, but it still tastes great.

  • 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!


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