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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163 comments… Leave a Comment
  • Kim O August 7, 2017, 9:37 pm

    I had another go-to chicken enchilada recipe that used red enchilada sauce, which I loved, but I sadly lost the printed recipe and can’t seem to find the exact one again online. Well, no matter, because in my search I found this salsa verde recipe and I’m so glad I did. I made a pan for my family and another for a friend who was recently in a car accident, and we both thought it was delicious. This is going to be my new go-to enchilada recipe. I like the modifications to use corn tortillas or zucchini boats for a healthier option; will try that next time. Thank you!

  • Mikelle July 17, 2017, 9:59 pm

    Made this tonight with your roasted tomatillo salsa verde and LOVED it! I grill chicken most Sundays and slice up the rest to freeze, so I chopped up some of the frozen chicken (reheated in a little chicken broth) instead of using shredded. Also used corn tortillas instead of flour (to go gluten free) and blended in some avocado with the verde so I could skimp on the sour cream, plus add some of the good fats and fiber. Thanks for a great, adaptable recipe!

  • Victoria Freijomil July 14, 2017, 4:38 pm

    I’m making this tonight thanks for the recipe 🤗

  • Moira July 10, 2017, 9:13 pm

    My grandkids (twins) loved this…thirds, we couldn’t get regular mild green salsa….so Mrs Renfros hot salsa….a little hot for me, but boys 11 said it was just right amount of hot…they like hot.

  • Ana June 29, 2017, 9:45 am

    I made this recipe last night. It was delicious and easy to make.

  • Patty Childers June 16, 2017, 11:51 am

    your dishes looks amazing, can you freeze any leftover cooked chicken.

    • Joanne July 28, 2017, 4:44 pm

      Yes, absolutely. If we have leftover shredded chicken, we’ll throw it into a freezer safe container or bag and freeze up to a month.

  • Lauri Noland June 15, 2017, 6:26 pm

    I made this recipe for supper tonight I used left over grilled chicken i had marinated in McCormicks Grill Mates mojito lime seasoning……………..Wow BEST Chicken Enchilada I have ever had.

    • Traci January 3, 2018, 11:58 am

      I marinated my chicken in the McCormick’s mojito lime too for 24 hours and made shredded chicken in crockpot. It was so good. I had so much chicken that I made two batches. One as enchilada, and the other I just layered the chicken sauce with ripped tortillas (way faster). My 7 yo son said mom “I need this recipe when you die because I have to start my own restaurant with this people need to eat this it is so good.” Making again this week, but trying corn tortillas instead to make it more weight watcher friendly. Thanks!!!

  • laurie kokochak May 31, 2017, 11:29 am

    Wondering if you can use this mixture and put into a zucchini boat instead of the tortillas?

    • Joanne July 28, 2017, 4:44 pm

      Hi Laurie, that is an excellent idea!

  • Karyn Johnson May 26, 2017, 12:08 am

    Definitely a 5-star recipe! This has just moved into position as my FAVORITE chicken enchiladas recipe!!! I used crumbled Queso Blanco & corn tortillas. SUPER YUM! However, I would change the actual chicken. I tried The Shredded Chicken link listed here, but it didn’t have enough flavor. Next time…rotisserie chicken.

  • Lindsay Daniel May 9, 2017, 8:08 pm

    Just made this for my family and used white cheese only, no cilantro and put some half and half in the sauce.AMAZING!!!!!!!! My children ate every last drop ages 6,8,9. The sauce is a bit spicy but you can cut it with half and half or more sour cream.I will definitely use this again!


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