If you’re craving a dish that bursts with vibrant flavors and comforting textures, this Salsa Verde Chicken Enchiladas Recipe is an absolute must-try. Imagine tender shredded chicken enveloped in soft tortillas, smothered in tangy, zesty salsa verde, and crowned with melty, golden cheese—every bite a delicious celebration of classic Mexican-inspired cooking. Whether you’re feeding a crowd or just treating yourself to a cozy dinner, these enchiladas come together quickly and deliver big on flavor and satisfaction.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Salsa Verde Chicken Enchiladas Recipe. Each one brings something special to the table, from creaminess to spice to that perfect melty texture.
- Shredded cooked chicken: Using rotisserie chicken saves time and packs in juicy flavor that’s ready to absorb the salsa verde.
- Tortillas (corn or flour): Soft tortillas hold the filling together, so choose your favorite for that perfect roll.
- Sour cream: Adds a creamy, smooth contrast that balances the tangy salsa verde beautifully.
- Salsa Verde: The heart of the dish, this green sauce brings fresh, zesty brightness and mild heat.
- Garlic powder: A simple seasoning that enhances the savory depth of the chicken mixture.
- Cumin: Earthy and warm, cumin introduces an irresistible smoky note to the filling.
- Shredded cheese (Monterey Jack or Mexican blend): Melts luxuriously over the top, creating that classic enchilada cheese pull.
- Seasonings (salt): Essential for balancing all the flavors throughout the dish.
How to Make Salsa Verde Chicken Enchiladas Recipe
Step 1: Prepare the Filling
In a large bowl, combine your shredded cooked chicken with sour cream, garlic powder, salt, cumin, and a generous amount of salsa verde. Mix everything until the filling is creamy, evenly seasoned, and bursting with the tang from the green sauce. This blend is the flavorful foundation for your enchiladas, so take a moment to taste and adjust seasonings if needed.
Step 2: Fill the Tortillas
Lay out your tortillas on a clean surface and spoon a hearty portion of the chicken mixture into the center of each one. Be careful not to overfill, as you want to be able to roll them up tightly without the filling spilling out.
Step 3: Roll and Arrange
Roll each tortilla snugly around the filling and place them seam-side down in a greased baking dish. This helps keep them sealed during baking, so the enchiladas maintain their shape and the beautiful filling stays inside.
Step 4: Top with Salsa Verde and Cheese
Once all your enchiladas are nestled in the dish, pour additional salsa verde evenly over the rolled tortillas. Then sprinkle a generous layer of shredded cheese on top. The salsa keeps the enchiladas moist while the cheese forms that irresistible golden crust.
Step 5: Bake until bubbly and golden
Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 20 minutes—this warms everything through and lets the flavors blend. Then, remove the foil and bake for another 5 to 10 minutes to melt and brown the cheese to perfection, giving you that classic enchilada finish.
Step 6: Serve and enjoy
Once out of the oven, allow the enchiladas to rest for a few minutes. This brief cooling time helps the cheese set slightly so every slice stays intact and presents beautifully when you serve.
How to Serve Salsa Verde Chicken Enchiladas Recipe
Garnishes
The right garnishes take your Salsa Verde Chicken Enchiladas Recipe to the next level. Fresh cilantro sprinkled over the top adds a burst of herbal brightness. A dollop of sour cream or a squeeze of lime juice brings cool contrast to the warm, tangy enchiladas. For some crunch, chopped green onions or a few slices of avocado offer fantastic texture and richness.
Side Dishes
Pair your enchiladas with simple sides that complement but don’t overpower. Mexican rice or cilantro-lime rice adds a fragrant, fluffy touch. Refried beans or black beans bring hearty creaminess that rounds out the meal perfectly. Or for a lighter balance, a crisp green salad with a citrus vinaigrette adds a refreshing element.
Creative Ways to Present
If you want to wow your guests, try layering the enchiladas in individual ramekins for personalized servings, or assemble the filling and toppings as a casserole to bake family-style. You can also wrap enchiladas in foil packets for easy outdoor grilling or picnic-style meals, keeping that irresistible salsa verde flavor front and center.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day lunch or dinner.
Freezing
If you want to make these enchiladas even more convenient, assemble them in a freezer-safe dish without baking, then tightly cover and freeze for up to 2 months. When you’re ready, bake straight from frozen, just adding some extra cooking time to ensure they heat thoroughly.
Reheating
To reheat, cover the enchiladas with foil to prevent drying out and warm them in a 350°F oven for 15-20 minutes, or until heated through and bubbly. For a quicker option, use the microwave but watch closely to keep the tortillas from becoming too chewy.
FAQs
Can I use store-bought salsa verde for this Salsa Verde Chicken Enchiladas Recipe?
Absolutely! Using good-quality store-bought salsa verde is a great shortcut and still delivers fantastic flavor. Just choose one that’s fresh and not too runny.
What type of cheese works best for these enchiladas?
Monterey Jack and Mexican blend cheeses are perfect because they melt smoothly and have a mild, creamy flavor that complements the salsa verde without overpowering it.
Can I make this dish vegetarian?
Yes! Swap the chicken for roasted vegetables or beans and follow the same steps to create a delicious vegetarian version that’s just as satisfying.
How spicy is salsa verde in this recipe?
The salsa verde typically has mild to medium spice, offering a tangy heat that livens the dish without overwhelming most palates. You can adjust the amount you use to suit your spice preference.
Is it better to use corn or flour tortillas?
Both work well, so it’s really up to your texture preference. Corn tortillas add authentic flavor and hold up nicely if warmed before rolling. Flour tortillas tend to be softer and more pliable for rolling.
Final Thoughts
I can’t recommend this Salsa Verde Chicken Enchiladas Recipe enough—it’s one of those dishes that feels special but is super easy to pull together any night of the week. With its perfect balance of creamy, tangy, cheesy, and savory elements, it’s guaranteed to become a new staple in your meal rotation. Give it a try and watch everyone at your table ask for seconds!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Salsa Verde Chicken Enchiladas are a quick and flavorful Mexican-inspired dish featuring tender shredded chicken mixed with creamy sour cream and zesty salsa verde, wrapped in warm tortillas, topped with cheese, and baked to perfection. Perfect for a comforting dinner or meal prep, they offer a delicious blend of tangy, savory, and cheesy flavors in every bite.
Ingredients
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 cup salsa verde, plus additional for topping
Assembly
- 8–10 corn or flour tortillas
- 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
- Cooking spray or butter, for greasing the baking dish
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken with sour cream, garlic powder, ground cumin, salt, and 1/2 cup salsa verde. Mix thoroughly until the ingredients are evenly distributed and the mixture is creamy.
- Fill the Tortillas: Lay out each tortilla flat and spoon an even amount of the chicken mixture into the center. Make sure not to overfill to allow for easy rolling.
- Roll the Tortillas: Carefully roll each tortilla tightly around the filling. Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish to prevent them from unrolling during baking.
- Top with Salsa Verde and Cheese: Pour additional salsa verde evenly over the rolled tortillas, ensuring they are covered well. Then sprinkle shredded cheese generously over the top to create a melty, golden crust.
- Bake Covered: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake the enchiladas for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil carefully and continue baking for an additional 5 to 10 minutes. This step lets the cheese melt completely and develop a light golden-brown color.
- Serve: Remove the enchiladas from the oven and let them cool slightly for a few minutes before serving. This rest time helps the filling settle, making them easier to serve and enjoy.
Notes
- You can use either corn or flour tortillas depending on your preference; corn tortillas offer a more traditional taste.
- Leftover salsa verde chicken enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added spice, consider adding chopped jalapeños or a dash of chili powder to the chicken filling.
- If you prefer a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Make sure tortillas are soft and pliable before rolling; you can warm them slightly in a dry skillet or microwave.
