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Salsa Verde Chicken Enchiladas Recipe

by on February 22, 2012 · 59 comments

Easy 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.

4.8 from 13 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
Directions
  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.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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59 Comments

1 Julie @ Table for Two February 23, 2012 at 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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2 Bev Weidner February 23, 2012 at 1:25 pm

Um, YEA YEA YEA YEA YEA.

YEA.

YEAH.

Had to add the H.

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3 Robin February 28, 2012 at 9:00 pm

What do you like to serve with this?

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4 Joanne February 29, 2012 at 10:07 am

You could serve with salad or just eat alone

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5 Robin March 10, 2012 at 5:33 pm

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

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6 Pam March 1, 2012 at 10:57 am

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

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7 Stacey March 4, 2012 at 1:39 pm

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

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8 Adam March 4, 2012 at 2:31 pm

That is awesome to hear that everyone liked it.

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9 Editha March 12, 2012 at 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!!

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10 Adam March 13, 2012 at 12:01 pm

So glad you liked it :)

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11 Lynn October 28, 2013 at 12:43 pm

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

thanks

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12 Ginger May 25, 2012 at 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!

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13 Joanne May 26, 2012 at 1:20 pm

Awesome!

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14 Angela June 8, 2012 at 8:53 pm

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

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15 Joanne June 9, 2012 at 9:52 am

Awesome!!

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16 Rebecca June 10, 2012 at 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?

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17 Joanne June 11, 2012 at 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!

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18 Patricia September 6, 2012 at 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!

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19 Joanne September 7, 2012 at 8:54 am

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

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20 nnyl September 26, 2012 at 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/

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21 Martha October 27, 2012 at 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…

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22 Joanne October 27, 2012 at 2:20 pm

Sounds delicious!

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23 Betty Simmons November 8, 2012 at 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
tonight.

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24 Joanne November 9, 2012 at 10:48 am

Wonderful! So happy you enjoyed them :)

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25 Hayley December 30, 2012 at 2:17 pm

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

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26 Renee December 31, 2012 at 4:44 pm

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

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27 Amanda February 28, 2013 at 9:02 pm

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

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28 Dan April 26, 2013 at 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.

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29 Lauren April 29, 2013 at 7:18 pm

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

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30 Jen May 6, 2013 at 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!

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31 Adam May 7, 2013 at 10:19 am

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

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32 Courtney May 8, 2013 at 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 :)

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33 Joanne May 8, 2013 at 10:45 am

Love it :)

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34 Silvia May 24, 2013 at 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

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35 Dixie December 19, 2013 at 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!

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36 Olivia June 7, 2013 at 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!

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37 Bonnie N July 24, 2013 at 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.

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38 Laura August 19, 2013 at 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!

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39 Melanie August 27, 2013 at 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!

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40 Joanne August 28, 2013 at 12:47 pm

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

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41 Kolbie October 26, 2013 at 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 :)

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42 Amber November 10, 2013 at 10:52 pm

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

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43 Joanne November 11, 2013 at 10:57 am

Yay! So glad you both enjoyed it :)

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44 Brett November 19, 2013 at 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.

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45 Priscilla December 3, 2013 at 3:30 pm

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

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46 carla December 13, 2013 at 2:21 pm

This recipe was marvelous, thank you!

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47 Dixie December 19, 2013 at 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!

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48 Mary December 20, 2013 at 5:34 pm

Can I make these ahead of time and freeze

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49 Joanne December 30, 2013 at 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.

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50 Kim December 23, 2013 at 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?

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51 Joanne December 30, 2013 at 1:04 pm

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

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52 Erin C. December 26, 2013 at 8:23 pm

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

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53 Angie B February 8, 2014 at 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 ;).

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54 Tyler April 15, 2014 at 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?)

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55 Tyler April 15, 2014 at 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.

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56 Joanne April 16, 2014 at 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.

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