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!

Instant Pot Salsa Verde Chicken RecipeYOU MAY ALSO LIKE: If you love these enchiladas, you will love our Instant Pot salsa verde chicken. The chicken stays juicy, tender and tastes incredible. Serve this with rice, cooked grains or in tortillas. See the Instant Pot Chicken Recipe.

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

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.

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

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


  • 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator 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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162 comments… Leave a Comment
  • MK April 12, 2018, 8:56 pm

    Added 1 juice of lime, diced jalapeños and more sour cream to make it creamier..kids loved it to the beat of empty casserole pan

  • Steven Ordonez March 31, 2018, 8:56 pm

    add a couple of black olives

  • Sarah March 30, 2018, 9:59 pm

    Double yum!! I pressure cooked my chicken breast then used that broth along the enchilada edges so they came out more juicy!! I also used the jar tamitillo sauce/salsa. My entire family loved them and went back for seconds. Thank you. This was a very easy meal to cook.

  • flamingomotel February 24, 2018, 11:55 pm

    This was pretty awesome! Good recipe. My roommates immediately requested that I make this again, so I’ve made this twice this week. I have some tips for preparing the shredded chicken in the Instant Pot. The first time I made this recipe, I used the shredded chicken recipe linked to this page, but I felt it needed a little more spice. This time, I dropped 4 chicken breasts (I actually made 2 baking dishes worth of enchiladas) into the Instant Pot. I added 1/2 tsp of salt, a bay leaf, a chicken bouillon cube, 1/2 tsp cumin, 1/2 tsp pepper, 1/2 tsp oregano, and a big pinch of red pepper flakes. I then poured water into the Instant Pot until the chicken was covered 3/4 of the way. I cooked it on the stew setting. I sprinkled parsley on the chicken before I rolled the tortillas, and it turned out great. I used Herdez brand salsa verde.

  • Marci June February 3, 2018, 5:35 pm

    Made this last night to rave reviews! Very tasty, not too spicy, great fresh taste with the salsa verde and cilantro. I served the enchiladas with avocado slices, limes, sliced green onions and a dollop of sour cream. We will definitely be making this for company, it’s that good! I am new to the Inspired Taste website, and am anxious to try more great recipes. Thanks!

  • Anna M Polanco January 4, 2018, 7:48 pm

    I made this for dinner and it was delicious and a big hit with my family. I added onion and it was really good! One tip… microwave corn tortillas a bit before rolling so they don’t break. Thanks for sharing!!

  • Jaime Haney December 11, 2017, 8:21 pm

    I just made this for dinner this evening and loved it. Going into my rotation recipes. Even my very picky 11 year old loved it. He was skeptical of the “green things”, but I talked him in to it and he called it cheesy deliciousness! Win!! Thank you for sharing this easy and fantastic recipe.

  • Celia December 6, 2017, 4:51 pm

    Thanks for the recipe. It was delicious. I used more garlic and Greek yogurt vs sour cream.

  • Elizabeth November 17, 2017, 10:08 am

    I typically peruse recipes when I am away from computer and then email to myself or others to print. I couldnt find a send link with the easy salsa verde chicken enchilada recipe. Did I miss something? Thanks.

    • Joanne November 17, 2017, 3:37 pm

      Hi Elizabeth, there is a share bar at the bottom of the page (with Pinterest, Facebook, etc…). If you look to the right, you’ll see a envelope icon. This is the email feature you are looking for. Happy cooking!

  • Ann November 5, 2017, 10:59 pm

    This recipe is amazing! My husband and I planted 3 tomatillo plants in our garden this year and have gotten enough tomatillos to make these enchiladas five times. Plus we have extra salsa Verde in the freezer for future batches. Thanks!

    • Ashley Gonzales December 20, 2017, 12:56 pm

      I’ve made this twice as a newly married woman for meals for my husband! We love it! I have added corn and half an onion to the recipe and it turns out great! Thanks!


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