If you’re looking for a way to bring a zesty twist to the classic enchilada, look no further than Salsa Verde Chicken Enchiladas. Each bite is a marriage of tender shredded chicken, vibrant and tangy salsa verde, a touch of creamy richness, and mountains of gooey, melted cheese. These enchiladas are not just weeknight-friendly—they’re show-off worthy! Whether you’re making them for an easy family dinner or prepping ahead for an event, this dish has the power to deliver pure layered flavor and cheesy comfort with minimal effort.
Ingredients You’ll Need
Every ingredient plays a key role in building up the bold flavors and unbeatable texture of these enchiladas—so even though the list is short, don’t skip a thing! The result is a beautiful, vibrant dish that looks as good as it tastes.
- Olive oil: A quick sauté in olive oil wakes up the garlic and starts building flavor for the sauce.
- Garlic (minced): Fresh garlic adds a heady aroma and subtle heat—don’t be shy!
- Salsa verde (16 ounces): The tart backbone that gives the dish its signature bright color and tangy punch.
- Sour cream (¾ cup): Blending this in tames the tartness of the salsa while making the sauce luscious and rich.
- Shredded cooked chicken (2 cups): Rotisserie chicken is a great shortcut, or use leftovers for easy prepping.
- Shredded Monterey Jack or Mexican cheese blend (1.5 cups): Melts beautifully for that irresistible gooey, stretchy top layer.
- Tortillas (8, 6” flour or corn): Use your favorite type—corn for authenticity and a touch of chew, or flour for pillowy softness.
- Cilantro for topping: A scattering of fresh cilantro at the end is all you need to add freshness and pop.
How to Make Salsa Verde Chicken Enchiladas
Step 1: Preheat & Prep the Dish
Start by getting your oven up to 350°F and prepping a 9×13 baking dish with non-stick spray. This ensures the enchiladas slide out with ease and stay perfectly intact.
Step 2: Build the Flavors
In a large skillet over medium heat, warm the olive oil and add the minced garlic, sautéing just until fragrant. This quick step blooms the garlic’s flavor, which will infuse into every layer of your Salsa Verde Chicken Enchiladas. Next, stir in the jar of salsa verde and let it simmer gently to marry the flavors together.
Step 3: Make it Creamy
Remove your skillet from the heat and whisk in the sour cream. This is your magical creamy, tangy sauce! Adjust salt and pepper to taste, then reserve about 1 cup of this sauce—this will be your secret for topping the enchiladas before baking.
Step 4: Mix the Filling
In a big mixing bowl, combine the shredded chicken, half of the shredded cheese, and the non-reserved portion of your sauce. Stir it all together; the mixture will be creamy, cheesy, and absolutely bursting with flavor.
Step 5: Assemble the Enchiladas
Spread a generous few spoonfuls of reserved sauce at the bottom of your baking dish. Next, fill each tortilla with about 1/3 cup of the chicken mixture, roll it up tightly, and place it seam-side down in the dish. Arrange them in snugly—you want these enchiladas to be cozy!
Step 6: Add Sauce & Cheese
Pour the rest of your reserved salsa verde sauce all over the top of the enchiladas, smothering them for maximum moisture and flavor. Sprinkle the remaining cheese evenly over everything so every inch ends up bubbly and golden after baking.
Step 7: Bake Until Bubbling
Cover the dish with foil and bake for 15 minutes to heat everything through gently. Then, remove the foil and let it bake another 10 minutes—this is where the cheese melts into a dreamy, golden layer that everyone will fight over!
Step 8: Finish & Serve
Once your Salsa Verde Chicken Enchiladas are bubbling, pull them from the oven and immediately shower them with freshly chopped cilantro. Now, all that’s left is to dig in and let the compliments roll!
How to Serve Salsa Verde Chicken Enchiladas
Garnishes
Sprinkle your finished enchiladas with plenty of chopped cilantro for brightness. For even more flavor and color, consider sliced green onions, extra dollops of sour cream or crema, a scoop of creamy guacamole, or fresh salsa for a little kick. The possibilities for toppings are endless!
Side Dishes
Keep things lively on the plate by pairing Salsa Verde Chicken Enchiladas with Mexican rice, black beans, or a simple crisp salad. Cilantro-lime rice or roasted veggies make fabulous partners, adding a bit of contrast and balance to the creamy, cheesy casserole.
Creative Ways to Present
For a party or potluck, try serving the enchiladas cut into bite-sized pieces as an appetizer. You can even assemble them in mini ramekins for individual servings that look especially fancy. For a brunch or game-day spread, bring out bowls of extra toppings so everyone can build their own perfect bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish tightly or transfer the enchiladas to an airtight container. They’ll keep well in the fridge for up to 3 days—making lunch or dinner a total breeze!
Freezing
Salsa Verde Chicken Enchiladas are fantastic freezer food. Assemble the enchiladas (skip the fresh cilantro topping), wrap the dish in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.
Reheating
For the best texture, reheat leftovers in the oven at 350°F, covered, until hot throughout and the cheese is melty again—about 20 minutes. You can also microwave individual pieces, just be careful not to dry them out. Add an extra sprinkle of cheese on top if you want to refresh their gooeyness!
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a huge time saver for Salsa Verde Chicken Enchiladas, and its juicy shreds soak up the sauce beautifully. Just be sure to remove the skin and bones before shredding.
Are corn or flour tortillas better?
Both work wonderfully in this recipe—it mostly comes down to personal preference. Flour tortillas are softer and wrap easily; corn tortillas offer a more traditional flavor and a bit of chewy texture.
Can I make it vegetarian?
Yes! Swap the chicken for a hearty mix of mushrooms, zucchini, bell peppers, or beans. Keep all the creamy sauce and cheese for a filling that’s bursting with flavor even without the meat.
Is it possible to prep Salsa Verde Chicken Enchiladas in advance?
Definitely. You can fully assemble the enchiladas up to a day ahead, refrigerate covered, and bake when ready. Just add a few extra minutes to the baking time if starting from chilled.
What’s the best cheese for these enchiladas?
Monterey Jack and Mexican cheese blends melt beautifully, but you can experiment with cheddar, manchego, or even crumbly cotija or queso fresco for extra authenticity and flavor pop.
Final Thoughts
If you’re craving something both vibrant and comforting, these Salsa Verde Chicken Enchiladas won’t let you down. Give them a try the next time you need a simple dinner that still feels special—one bite and you’ll be hooked!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These salsa verde chicken enchiladas are a delightful twist on traditional enchiladas, featuring a creamy and vibrant salsa verde sauce, tender shredded chicken, and melted cheese. Perfect for a flavorful and easy dinner option that can be prepared ahead of time.
Ingredients
For the Salsa Verde Sauce:
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 16 ounces salsa verde
- 3/4 cup sour cream
For the Enchiladas:
- 2 cups shredded cooked chicken
- 1.5 cups shredded Monterey Jack or Mexican cheese blend
- 8 (6-inch) tortillas, flour or corn
- Cilantro for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13 baking dish.
- Prepare the Salsa Verde Sauce: In a skillet, sauté garlic in olive oil, then add salsa verde and heat through. Remove from heat, stir in sour cream, season, and reserve 1 cup of sauce.
- Prepare the Chicken Mixture: In a bowl, combine chicken, half of the cheese, and the remaining sauce.
- Assemble the Enchiladas: Spread some reserved sauce in the baking dish. Fill each tortilla with chicken mixture, roll up, and place seam side down in the dish.
- Bake: Pour remaining sauce over enchiladas, sprinkle with cheese, cover with foil, and bake. Garnish with cilantro before serving.
Notes
- Top with green onions, sour cream, guacamole, or salsa.
- Experiment with different cheeses for added flavor.
- Make it vegetarian by replacing chicken with assorted veggies.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 6g
- Sodium: 765mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.002g
- Carbohydrates: 7g
- Fiber: 0.1g
- Protein: 19g
- Cholesterol: 77mg
