Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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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187 comments… Leave a Comment
  • Allan Smithee October 23, 2017, 11:00 pm

    Easy recipe plus seems like it might be delicious too. Correction though, Enchiladas are made w/corn tortillas not flour. Otherwise, very good.

  • Bettina October 12, 2017, 6:15 pm

    I made it but used onion and garlic powder to start, added green chiles and a little garlic salt. I had more chicken than tortillas so I used the chicken sauce to top. The filling is amazing. Can’t wait to try the whole dish!

  • Gloria October 8, 2017, 5:53 pm

    These enchiladas are excellent. I was surprised to see an estimated 31 carbohydrates. Did most of these come from the tortilla? I use 4 carb tortillas and cannot come up with more than about 8 carbs per serving. Did I miss something?

    • Joanne November 16, 2017, 3:26 pm

      Hi Gloria, The carbs were likely from the tortillas we used when calculating. It’s tricky to estimate nutrition since we don’t know which brand people will use. I don’t believe you have missed anything. Using the low carb tortillas will definitely reduce the carbs in the recipe.

  • Laura October 3, 2017, 10:01 am

    I have 2 small children and live on a busy farm. I love to cook, but often struggle with finding recipes that are quick and delicious. This was so easy to make and was a huge hit at my house! I will definitely be making these again and again!

  • Linda S. September 25, 2017, 7:46 pm

    I made the chicken according to the recipe, but I cheated and used canned green enchilada sauce since I had some on hand, also used corn tortillas. It was a hit, will definitely make again. Easy recipe.

  • Cathy September 25, 2017, 10:44 am

    My husband’s remark says it all “these are really good”. I loved the fact that these do not call for cream cheese or canned soup. Thanks for the recipe – it’s goig into my permanent file.

  • gale September 10, 2017, 10:27 pm

    Can you make these ahead of time and freeze them? If so, how? Cook all the way and then freeze – and defrost/reheat when ready to eat?

    • Joanne November 16, 2017, 5:46 pm

      Hi Gale, You can freeze these. You could even assemble and then freeze. Then when you are ready to serve, bake form frozen until heated through. One note, if you are using flour tortillas, you might find that they soften a little more after freezing. The dish will still be delicious, though!

  • therese September 8, 2017, 9:07 am

    I made this recipe for my family and it was a hit!!!!! Everyone loved the flavor and oh so simple to make. The only thing I did differently is I bought a chicken from Costco and shredded it instead, but still what a good recipe.

  • Ann August 29, 2017, 11:08 pm

    Made these amazing enchiladas tonight and they were a hit! Everyone asked for the recipe! Thank you for this very easy tasty recipe!

  • Ramona August 8, 2017, 9:48 pm

    Very tasty. My first attempt making enchiladas. My store did not have the salsa verde so I just used a 16oz jar of mild salsa to the chicken, cheese and sour cream mixture. I omitted the cilantro to the filling but added only to the top as garnish.


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