Easy Green Chicken Enchiladas
- PREP 10min
- COOK 30min
- TOTAL 40min
These salsa verde chicken enchiladas are easy and incredibly delicious. You can use store-bought green chile enchilada sauce or salsa verde for this recipe. I like the options from Hatch, Las Palmas, and Frontera. Or, to make it from scratch, try this homemade salsa verde made with tomatillos, green chile peppers, and garlic (it’s amazing).
You Will Need
2 cups shredded cooked chicken
6 flour tortillas or corn tortillas, 8 inches in diameter, see notes
2 cups (16 ounces) green chile enchilada sauce or salsa verde
1 teaspoon olive oil or avocado oil
2 garlic cloves, minced
1/2 cup sour cream
1/4 cup fresh cilantro, finely chopped, plus more for serving
1 cup shredded cheddar, Monterey Jack, Oaxaca, or use a Mexican cheese blend
Directions
Make Enchilada Sauce
Heat oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute.
Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.
Remove the skillet from the heat. Stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper. If the sauce is too spicy, stir in more sour cream.
Remove 1 cup of sauce from the skillet and set aside to assemble the enchiladas later.
Stir the shredded chicken and half the cheese into the remaining sauce in the skillet.
Bake Enchiladas
Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
Spread half of the reserved sauce on the bottom of the dish.
Place 1/3 cup of the chicken filling in the center of each tortilla. Roll into a cylinder. Arrange rolled tortillas seam-side down in the baking dish.
Spread the remaining reserved sauce over the enchiladas. Sprinkle with the rest of the cheese.
Cover with foil and bake for 15 minutes. Then, remove the foil and bake until the cheese is melted and bubbly, about 10 minutes.
Allow the enchiladas to cool for 5 to 10 minutes so they set up a bit in the middle. Garnish with cilantro and serve.
Adam and Joanne's Tips
- Chicken: Use leftover chicken or try one of these easy recipes to cook chicken: poached chicken (15 minutes), tender shredded chicken (1 hour), or slow cooker shredded chicken (4 to 6 hours).
- Tortillas: For these enchiladas, you can use either flour or corn tortillas. Corn tortillas have a more traditional flavor and texture, while flour tortillas are a better option if you prefer a softer result. If using corn tortillas, soften them before filling for easier rolling. To do this, lightly coat them in oil and bake at 350°F for 3 to 4 minutes.
- Make ahead: As these enchiladas sit, they absorb more of the sauce, making them soft and soggy. I prefer these the day I make them, and I don’t recommend making them days ahead of time or freezing them.
- The nutrition facts provided below are estimates.