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!

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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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158 comments… Leave a Comment
  • Tracey September 26, 2014, 9:00 pm

    My husband loves verde enchiladas. The kids and I do not. I have used a variety of recipes with no success. This recipe was a hit with all of us. It’s simple and easy. Enchiladas tasted like I spent all day making them. I did add a serrano pepper, just to give it a kick. I will certainly keep this recipe.

  • Michelle September 24, 2014, 11:19 am

    Made this last night and it was AMAZING!! My husband loved it too. I will definitely make this again. thank you so much!

  • June June 30, 2014, 1:34 am

    Doubled the recipe and made it for friends who came over for dinner last night. Delish! A big hit all around. SO easy and quick, especially since I prepped the chicken the night before. I have loved all the recipes I’ve tried from your website! Keep up the good work! 🙂

    • Joanne August 8, 2014, 11:16 am

      Aww, thanks! So glad you’ve enjoyed them!

  • Lisa June 24, 2014, 11:19 am

    Quick lower calorie tip…instead of frying the tortillas, I usually warm them directly on my gas stove top. Place tortilla on one burner, light burner keeping on high for 5-7 seconds, turn burner all the way down, grab edge of tortilla (metal tongs work well) and flip to repeat heating on other side. It’s easiest to turn it to low between flipping so you don’t have to keep reigniting the fire. Also make sure your burner iron is clean. 🙂

    I have not made this recipe, but I fully plan to do so! It looks delicious!

  • Tyler April 15, 2014, 10:30 pm

    This is a great recipe! I’ve been trying to find recipes that feature new flavors, and this one hit the spot. I doubled the amount of cheese (I used 1 cup of Monterrey Jack), but otherwise I followed the recipe exactly. Really, really good. Thank you! (Oh yeah, I used Herdez Salsa Verde, since this is all the store had. I’m not sure if it is the same as other salsa verdes, since it lists green tomatoes as the main ingredient. I’m assuming this is code for tomatillo? Or no?)

    • Tyler April 15, 2014, 10:31 pm

      Oh, and I also used chicken thighs instead of breast (and I just boiled it before using it), and it was still great.

    • Joanne April 16, 2014, 12:29 pm

      Glad you enjoyed the recipe! Tomatillos are also known as tomate verde “green tomato” so I’m sure your salsa was a good choice.

  • Angie B February 8, 2014, 12:13 am

    Glad I looked through several recipes-this was the one I stopped with ;). It’s not out if the oven yet, but I tasted the mixture before putting in the oven. I used leftover rotisserie chicken but didn’t have enough so I thawed out some shrimp (just sprinkled some cumin, onion powder and adobo seasoning on them) and tossed them around in that oil and garlic a couple of minutes before adding the sauce. I opted for corn tortillas as well-toasted in a skillet as someone mentioned-that’s when I are a tortilla with some of the filling (pre-baking)….YUM! Hey! There goes the timer-time for the finished product. Not coming back to edit as I know it’s great from my sample ;).

  • Erin C. December 26, 2013, 8:23 pm

    We made this tonight and it was wonderful. Thanks for the quick and delicious recipe!

  • Kim December 23, 2013, 7:08 pm

    I want to make these for Christmas Eve dinner, but I was wondering if I could pre-make them and refrigerate them until we are ready to start making dinner. Any other suggestions?

    • Joanne December 30, 2013, 1:04 pm

      Yes, you can. The tortillas might be a little softer this way, but everything will taste great.

  • Mary December 20, 2013, 5:34 pm

    Can I make these ahead of time and freeze

    • Joanne December 30, 2013, 7:00 pm

      Yep. We suggest freezing without the sauce on top. Freeze a little extra sauce in another container. Thaw both the enchiladas and extra sauce before baking, top with sauce and bake as directed.

  • Dixie December 19, 2013, 12:11 am

    This enchilada recipe is truly delicious! My boyfriend loved it and said it was outstanding. Thank you for detailing the recipe with pictures. Recipe is a keeper!


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