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

Salsa Verde Chicken Enchiladas

How to Make the Easiest Salsa Verde Enchiladas

I love enchiladas with red sauce, but my favorite 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. If you’re in the mood for red chicken enchiladas, use our homemade enchilada sauce instead. Here’s our recipe for red chili chicken enchiladas.

Creamy green enchiladas

What you’ll need:

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. Here’s our recipe for corn tortillas as well as our recipe for flour tortillas.

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!

Creamy green enchilada sauce with chicken and cheese
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.

Assembling the enchiladas
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.

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

Watch Us Make the Recipe

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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271 comments… Leave a Comment
  • Nina September 15, 2020, 3:14 pm

    This is a great site. I really like the recipes, the way they are presented and the information used. Good pictures too. I am really looking forward to trying so many of the recipes you have offered. Thanks.

    Reply
  • Barbara J. Hinman September 11, 2020, 10:53 pm

    These are very delish! I had poblanos from my garden and made my own salsa verde from the roasted poblanos and tomatillos. Hint when using the flour tortillas… if you bake the rolled enchiladas for about 15 minutes before topping with the sauce and cheese, they will firm up a bit and not turn too soft or mushy.

    Reply
  • AndreaG August 31, 2020, 6:46 pm

    Made this tonight for dinner – it was absolutely amazing!!! I substituted chives for the cilantro. I don’t usually leave comments on Pinterest – but I had to for this!!! Thank you for sharing this recipe

    Reply
  • Sarah August 30, 2020, 7:10 pm

    I found this recipe back in 2015 and it has been a family favorite ever since! Thank you! I have since started making the chicken in the crock pot. Just place frozen chicken breasts, minced garlic and a sprinkling of cumin or cilantro, salsa verde, salt and pepper. When chicken is done I remove and shred, then stir sour cream into the leftover salsa mixture in the crock. Assemble enchiladas.

    Reply
  • Julie Riggins August 17, 2020, 5:31 pm

    This is my new favorite meal! I’ve made it 4 or 5 times and LOVE it!

    Reply
  • Troy August 5, 2020, 3:17 pm

    This is now our favorite Chili Verde Enchilada recipe. We use medium heat chilies. It is easy and always good! I make extra sauce because I like the top with more sauce.

    Reply
  • Katy July 23, 2020, 6:11 pm

    Made this for dinner tonight! Husband said it tasted like it came from a restaurant! I did cook some diced onion up with the garlic. I also added some Rotel diced tomatoes with chilies in with the cheese, sauce and shredded chicken filling. Everything else I did as recipe stated. I didn’t have foil so I just cooked it uncovered an it was fine! I made chicken in the slowcooker this morning and shredded and it was ready for dinner prep!

    Reply
  • Joyce Woodman July 19, 2020, 9:21 pm

    I couldn’t get the corn tortillas to roll without breaking even after warming, so I just layered the tortillas & chicken mixture Topped with cheese and baked. Family loved it.

    Reply
  • MIkki Tharp July 14, 2020, 3:46 pm

    I used MiTierra Tomatillo Sauce and used this recipe to cook the chicken and it was sooooo good!!!

    Reply
  • Lorena June 23, 2020, 3:24 am

    Sooooo yummy. There were NO left overs. Amazing recipe. Thanks! 🙂

    Reply
  • Evonne Morton June 15, 2020, 6:03 pm

    Made these for the first time for a party of 6 with corn tortillas. Everyone loved them. Will definitely make again!

    Reply
  • adela Uribe June 14, 2020, 7:51 pm

    5 stars i triple the recipes this is the first time i make it i put all my wet ingredients in a blender and followed the rest of recipe make the night and baked the next day. thanks

    Reply
  • Barbara June 12, 2020, 10:21 pm

    These enchiladas were so yummy. My husband grilled boneless chicken thighs for the filling and he said these were the best salsa verde enchiladas he’s ever had (and that includes one very expensive gourmet Mexican restaurant.

    Reply
  • L Nicodemus June 8, 2020, 1:33 pm

    Absolutely the best recipes

    Reply
  • Jim Catapano June 3, 2020, 6:39 pm

    Very good and also very easy to prepare liked them a lot delish, thanks guys !

    Reply

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