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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128 comments… Leave a Comment
  • Lauri Noland June 15, 2017, 6:26 pm

    I made this recipe for supper tonight I used left over grilled chicken i had marinated in McCormicks Grill Mates mojito lime seasoning……………..Wow BEST Chicken Enchilada I have ever had.

    Reply
  • 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
      • Julie May 22, 2017, 7:34 pm

        This is a family favorite at our house! I’m wondering if I could make it the night before… Have you tried? Did the tortillas hold up ok?

        Reply
        • Joanne May 30, 2017, 8:35 pm

          Hi Julie, They will soften quite a bit overtime. We have made this in advance and served to family though and everyone loved it.

          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
      • Ms. Stacy Fletcher May 21, 2017, 3:27 am

        Hi Sharon, for shredded beef instead of chicken, I used a small Chuck roast (could use a bottom round, top round whatever is on sale =Cheaper is what I get.All are going to be great). I don’t have a crock pot, but oven method works great if you have crock pot​ that would be easier. Dear meat in a pan coated with any neutral oil,(I use Avacado oil), I put about a 1 1/2 cups beef broth,Think sliced onions,smallest can of diced tomatoes 8oz,garlic powder/minced garlic, cummin, oregano,a little chilli powder,some ancho powder,cayanne pepper 1/4tsp ,bay leaf,lime juice couple Tbs, all of the seasoning depend on size of meat and flavors you like, making sure beef broth is VERY HOT when added and I seared meat in same Dutch oven I cooked the meat in..I didn’t have a recipe, I just used Mexican, Latin seasoning,salt Depends on you but I always salt meat before I searched on both sides. I cooked in oven low & slow 375°,covered for 45, uncovered rest of the way an Turned meat over, once most liquid was absorbed I either added another 1/2 cup beef broth and continuing until done or take it out to cool a little and shredded with forks.removing anything you don’t want and mixing the cooked down onions into meat with.. Should not have much if any juice when stuffing the enchiladas.
        Next time I may try adding some roasted salsa Verde to cook meat with & beef broth…It’s pretty much putting everything in pot and going in oven & easy..Just follow rest of recipe as with chicken..I am sorry I didn’t write down what I used.. key is not cook in juice for flavor and moisture but not to be “to WET” so enchiladas are not soggy. I also use corn tortillas and do the 30 sec med/hi heat in skillet before I stuff..MAKES THEM ALOT BETTER NO sogginess and holds together easier.Its the mexican way.
        Hope this helps! I get like 13 very stuffed corn tortillas in a 9X13″ pan..And freeze half in individual servings of 2..Comes out of freezer Perfect like never frozen!

        Reply

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