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
  • Paula Schlotterbeck October 28, 2016, 10:58 am

    I made this with leftover Puerto Rican pork loin (made in the crockpot the day before) and it was FABULOUS! I served it with refried black beans. Definitely a keeper. Thank you so much for the recipe!

  • Jennifer September 13, 2016, 1:01 am

    Made this tonight following the recipe exactly except I forgot to buy cilantro. Very good! Had never used flour tortillas for enchiladas and they were surprisingly successful. It was nice not to have to deal with frying/heating the tortillas first, then worrying about them turning to mush. Will definitely make this again.

  • Darden September 12, 2016, 10:35 am

    Hi! I have made this multiple times before and LOVE it. I am making some meals for a neighbor, and wondering if this would be good frozen. I am looking for something they can just pop in oven at their leisure. Thoughts!?

    • Joanne September 14, 2016, 2:12 pm

      Hi Darden, This should be freezer-friendly. You will find that the tortillas break down slightly after freezing and reheating. The dish will still taste great, though.

  • Mary Lynch August 14, 2016, 1:18 pm

    Very good. And so easy! I made with my freshly made salsa verde. 5 Stars!

  • Sherra May 11, 2016, 1:41 pm

    I made it last night with store bought salsa & 1 extra clove of garlic. I accidentally used 1 cup cheese in the filling mix, so I used about 1/2 cup extra cheese for the topping. I had lime & garlic marinated chicken breasts in the freezer already so I slow boiled it. The flavors were amazing & so delicious. I will definitely use this recipe in the future! The only change I’d make would be to use corn tortillas instead of the flour shells, they were a little too gooey for me…wish I could add the pic.

  • Vanessa April 27, 2016, 12:32 pm

    Made this last night and wow, what a hit! We are a large family, so usually there’s a little complaining from a random child, but this got an A+ from everyone. Throw in the fact that I threw this together having a newborn in the house — yep, it’s that simple! I used low fat sour cream and store bought rotisserie chicken (to cut the time) and it came out delicious. This will definitely be a new staple in our household. 5 stars!

  • Raina April 4, 2016, 4:58 pm

    Could you used canned chicken. We loved this recipe.

    • Joanne May 19, 2016, 1:01 pm

      Yes, canned chicken would work here.

  • Dawn March 29, 2016, 11:46 pm

    This is the bomb! I have made this 4 times in two months! My family was very pleased. The taste is heavenly. My version: I used a jar of green enchilada suce. Substituted plain Greek yogurt for sour cream. Also, added 1 small chopped yellow onion to sauté w garlic and a squeezed lime to chicken mixture. If green enchilada sauce not spicy, add fresh jalapeño bits before rolling. For garnish: sprinkle w chopped green onions before serving.

  • Barb March 19, 2016, 9:03 pm

    Wonderfull! Will make again! We used our own canned green salsa verde and added 1/3 of a 10 oz can of green enchiladas sauce. We will add chopped black olive to meat mixture next time. A winner!

  • Joanna February 29, 2016, 9:27 pm

    This is a TRULY delicious recipe. I love it. My husband loves it. I’m sure everyone I know would love it. I have made without the cilantro and it was just as great. But tonight I finally included the cilantro and garnished with that, some shredded green cabbage and a few dollops of sour cream. Spectacular, thank you!


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