Easy Salsa Verde Chicken Enchiladas

These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it.

Watch How We Make Green Chicken Enchiladas

How to Make The Easiest Salsa Verde Chicken Enchiladas

I love enchiladas with red sauce, but my favortie way to make chicken enchiladas is with salsa verde. Salsa verde is a green salsa made from tomatillos, garlic, onion, and peppers. It’s absolutely delicious. You can make salsa verde yourself (here’s our easy recipe) or you buy it at the grocery store. I especially love using the Hatch brand when I don’t have homemade on hand.

What You’ll Need To Make Green Enchiladas

These simple enchiladas are spicy, creamy, and cheesy. Our recipe below serves 4, but you can easily double or even triple it for a crowd. I do this when attending family potlucks all the time. These are always a hit.

  • Salsa verde which is also called tomatillo salsa. As I mentioned above, you can buy this at the store or make your own.
  • Cooked and shredded chicken. Store-bought rotisserie chicken or leftover chicken works perfectly. I also love making big batches of shredded chicken for dinners throughout the week. Here’s our recipe for tender shredded chicken if you want to do the same.
  • Garlic adds extra flavor and spice.
  • Sour cream and shredded cheese. The sour cream makes the green sauce for the enchiladas extra creamy and the cheese melts in the oven.
  • Fresh cilantro adds an extra pop of color and freshness.
  • Corn or flour tortillas. Corn are more traditional, but flour works, too. We used flour tortillas in the video.
These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner.

The Steps For Making Salsa Verde Enchilada Sauce

This creamy green enchilada sauce could not be simpler. Here’s the simple steps I follow to make it:

Step 1: Warm garlic in a little oil and stir in salsa verde. The salsa already has garlic added, but I love the extra spice from the extra garlic.

Step 2: Stir in sour cream and fresh cilantro to the salsa. It’s the sour cream that makes the sauce so creamy.

Step 3: Stir in shredded chicken and a handful of cheese. By adding the chicken to the warm sauce, it gets a head start on warming up. The chicken absorbs so much flavor. I could just stop here and eat the whole skillet!

How to Make Green Chicken Enchiladas - Sour cream makes the green enchilada sauce creamy. The shredded chicken absorbs so much flavor!
Sour cream makes the green enchilada sauce creamy. The shredded chicken absorbs so much flavor!

Step 4: Fill tortillas with the chicken and sauce and roll up. So the sauce stays inside the tortillas, place the enchiladas seam-side down into a baking dish.

Step 5: Spread the remaining sauce over the enchiladas and top with cheese. I bake them in the oven until the cheese has melted and the sauce is nice and bubbly.

How to Make Green Chicken Enchiladas -- After spreading extra sauce over the top of the enchiladas, I bake until the sauce is hot and bubbly.
After spreading extra sauce over the top of the enchiladas, I bake until the sauce is hot and bubbly.

One Note About The Tortillas

As I mentioned above, you can use flour or corn tortillas to make these enchiladas. Corn are the more traditional choice, but it depends on what you have on hand and the texture you’d like.

Flour tortillas soften in the oven, while corn tortillas will hold up a bit better. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin.

You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.

Salsa Verde Chicken Enchiladas Recipe

More Recipes Using Salsa Verde

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

  • PREP
  • COOK
  • TOTAL

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. 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

1 cup shredded cheddar, Monterey Jack or Mexican cheese blend

6 (6-inch) flour or corn tortillas, see notes

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.
  • Tortillas: Both flour and corn tortillas can be used. Flour tortillas soften much more than corn so it depends on what you have on hand and the final result you are looking for. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin. You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.
  • Make-ahead: As the enchiladas sit, they absorb more and more of the sauce, which can make them softer and a little soggy. I prefer making these the day of and don’t recommend making them ahead of time or freezing them. (That said, I’ve been known to chow down on the leftovers the next day without complaint.)
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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

Nutrition Per Serving: Calories 460 / Protein 33 g / Carbohydrate 31 g / Dietary Fiber 3 g / Total Sugars 7 g / Total Fat 23 g / Saturated Fat 11 g / Cholesterol 113 mg
AUTHOR: Adam and Joanne Gallagher

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197 comments… Leave a Comment
  • saundra m abel May 5, 2019, 8:38 pm

    I love watching you guys i got married and cooked with my husband – makes for a great marriage. I want to thank you for your recipe i was able to share with my daughters – and today we had some awesome chicken enchiladas. You guys need a show on Food Network

    Reply
  • Sylvia Mills April 28, 2019, 5:43 pm

    This recipe is so good! I definitely will be making this again.

    Reply
  • Wendy Roberts April 18, 2019, 4:01 pm

    Thank you for this recipe!! But I have to double it to feed my family of 4. And even then sometimes its not enough. So if your feeding boys and a husband, especially if they are teenagers, double or even triple.

    Reply
  • Emily March 22, 2019, 10:34 am

    I make these every year for our Multicultural Potluck and they are always a hit!! Very yummy and good. Thanks for sharing!

    Reply
  • Susan March 6, 2019, 12:27 pm

    I made these in a ‘lasagna layer style’ – super easy and tastes great. Made with cilantro rice and street corn. Great dinner with leftovers that the kids ate!

    Reply
    • Kalli Corwin March 8, 2019, 9:30 pm

      Wow that is a great idea! Have been making this recipe for quite some time but never thought about doing something like that. Yum! Thanks for the great idea.

      Reply
  • karen February 12, 2019, 3:22 pm

    these were so good! very yummy, easy, and great leftovers too! thank you for a super recipe. i used Greek yogurt for the sour cream and it was perfect!

    Reply
  • karen February 8, 2019, 9:16 pm

    awesome and easy recipe! i used greek yogurt instead of sour cream and it was wonderful. thank you!!!

    Reply
  • Felicity January 15, 2019, 11:56 pm

    What a recipe! I am so glad I stumbled upon this great recipe, it definitely goes into my all time favorites. My husband kept saying, “what a great dinner” over and over. 🙂 Thank you for sharing.

    Reply
  • Erika December 20, 2018, 10:43 am

    This was a very easy recipe to follow. It went over nicely! Keep posting awesome recipes!

    Reply
  • Natalie December 18, 2018, 12:30 pm

    This was amazing!!! My entire family loved it! My daughter thought it was too spicy, but was odd coming from someone who eats flaming hot cheetos. But my picky 8 year old gobbled it up! Definitely adding this to the rotation.

    Reply
  • Maria December 17, 2018, 7:48 am

    can I substitute cream cheese for the sour cream?

    Reply
    • Joanne April 16, 2019, 2:13 pm

      Yes, that would be lovely.

      Reply
  • Ally December 9, 2018, 10:30 am

    Hi, quick question, it says serves 4 but there is only 6 tortillas which would make 3 servings of 2 enchiladas each. Is this recipe enough food for 4 adults?

    Reply
    • Joanne December 12, 2018, 2:55 pm

      Hi Ally, It is enough for four. We usually find everyone has one and then a bit of the remaining enchiladas.

      Reply
  • kuhlmom October 22, 2018, 4:46 pm

    This was a HUGE hit – I make it all the time and once when my teenage son’s friends came over. They loved it so much they made it for their families at home too! I used Trader Joe’s Salsa Verde (2 jars). YUM!

    Reply
  • Michelle October 8, 2018, 6:50 pm

    Love , Love this recipe! Made quite a few time and it’s a huge hit with my family. So easy!

    Reply
  • Judi A Bell September 11, 2018, 1:35 pm

    This is the second time I’ve made this recipe. Everyone loved it the first time. I made and used your tomatilla salsa verde recipe. Which was great. My problem is I don’t have any fresh cilantro. As much as I don’t want to I’m going to have to use dried cilantro. How much should I use for the salsa and enchiladas?

    Reply
    • Joanne September 12, 2018, 12:43 pm

      Hi Judi, In general, 1 tablespoon fresh herbs = 1 teaspoon dried herbs.

      Reply

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