Get ready to fall in love with a plate piled high with Salsa Verde Chicken Enchiladas. This dish combines juicy shredded chicken, creamy cheese, and the tanginess of zesty salsa verde, all wrapped up in soft tortillas and baked until bubbling and golden. It’s the ultimate weeknight comfort meal, yet fancy enough to impress guests. Whether you’re a long-time enchilada fan or brand new to the green-sauce game, these enchiladas bring lively color and irresistible flavor to any table.

Ingredients You’ll Need

Salsa Verde Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

Here’s the wonderful thing about Salsa Verde Chicken Enchiladas: the ingredient list is straightforward, yet each element plays a starring role. Every bite features the savory chicken, vibrant salsa verde, and creamy, cheesy goodness that just melts together perfectly.

2 cups cooked shredded chicken: Rotisserie chicken keeps things speedy, moist, and flavorful—perfect for busy nights.
2 cups salsa verde (store-bought or homemade): This green gem adds tang, spice, and that signature color that sets these enchiladas apart.
1 cup sour cream: Adds silky creaminess to both the filling and the sauce for a luscious texture.
1 1/2 cups shredded Monterey Jack cheese (divided): Melts into a gooey topper and adds a mild, rich finish to every bite.
1/2 teaspoon ground cumin: Just a dash brings warmth and subtle earthiness to the whole dish.
1/4 teaspoon garlic powder: Enhances the savory notes and deepens the flavor of the chicken filling.
Salt and pepper to taste: Essential for balancing flavors and making every bite pop.
8 small flour or corn tortillas: Both work beautifully—corn for a traditional touch, flour for extra softness.
1 tablespoon olive oil (for softening tortillas): Soft tortillas mean crack-free rolling and ultratender enchiladas.
Chopped fresh cilantro and diced avocado for garnish (optional): These fresh toppings add bright color and creamy contrast to finish it all off.

How to Make Salsa Verde Chicken Enchiladas

Step 1: Prepare the Oven and Baking Dish

Let’s kick things off on the right (and easy) foot. Preheat your oven to 375°F (190°C) and give a 9×13-inch baking dish a light coating of oil or nonstick spray. This ensures your piping-hot enchiladas will slide out easily and stay intact—and you won’t lose any glorious cheesy crust!

Step 2: Mix the Chicken Filling

In a large mixing bowl, combine your shredded chicken, 1 cup of that bright salsa verde, 1/2 cup of sour cream, 1 cup of Monterey Jack cheese, cumin, garlic powder, and a bit of salt and pepper. Stir until everything is thoroughly coated and mingling together. This creamy, zesty filling is the heart of your Salsa Verde Chicken Enchiladas.

Step 3: Soften the Tortillas

Now for a little tortilla TLC. For crack-free rolling, briefly warm each tortilla. Swirl them in a skillet with a bit of olive oil just until softened, or wrap the whole stack in a damp paper towel and microwave for about 30 seconds. Soft, pliable tortillas make assembly a breeze and give you that dreamy, tender texture.

Step 4: Fill and Roll

Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll each one up snugly and arrange them seam-side down in your prepped baking dish. Lining them up closely helps keep everything juicy and ensures each enchilada is generously filled.

Step 5: Make the Creamy Salsa Verde Sauce

In a separate bowl, whisk together your remaining salsa verde and sour cream until it’s smooth and pourable. This sauce is your secret to irresistibly moist and flavorful enchiladas—it seeps into all the nooks and bubbles up in cheesy, creamy glory.

Step 6: Assemble and Bake

Pour the salsa verde sauce evenly over your rolled enchiladas, then sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top for that beautiful bubbling finish. Cover the dish with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes, until everything is nicely golden and bubbling.

Step 7: Garnish and Serve

Once your Salsa Verde Chicken Enchiladas are bubbling and glorious, pull them from the oven and let them rest for a couple of minutes. Shower with a handful of chopped cilantro and scatter some diced avocado over the top for a fresh, vibrant finish. Serve warm and enjoy the admiring looks from everyone at the table!

How to Serve Salsa Verde Chicken Enchiladas

Garnishes

Nothing completes these enchiladas like a sprinkle of chopped cilantro and a handful of creamy diced avocado. Add a squeeze of lime, sliced scallions, or pickled red onions if you want some extra zing or crunch. These fresh garnishes brighten up every plate and make each bite pop.

Side Dishes

Salsa Verde Chicken Enchiladas shine alongside classic sides like Mexican rice, cilantro-lime quinoa, or smoky black beans. For some crisp contrast, whip up a quick cabbage slaw or toss together a vibrant corn salad. And don’t forget the chips and guac for a true fiesta feel!

Creative Ways to Present

For family dinners, bring the baking dish right to the table for a homestyle, help-yourself vibe. Hosting friends? Plate each enchilada individually with a dollop of sour cream, a sprinkle of cotija cheese, and a wedge of lime. Or try making mini versions in a muffin tin for party-ready bites—these Salsa Verde Chicken Enchiladas are delicious any way you serve them!

Make Ahead and Storage

Storing Leftovers

Got extra enchiladas? Just let them cool, then pop them in an airtight container in the fridge. They’ll stay delicious for up to three days—perfect for quick lunches or next-day dinners. The flavors only get better as they meld together!

Freezing

Salsa Verde Chicken Enchiladas are a freezer-friendly dream. Simply assemble the enchiladas and cover tightly with foil before baking. Stash in the freezer for up to three months. When you’re ready to eat, thaw overnight in the fridge and bake as directed for a homemade meal on demand.

Reheating

To reheat, just cover the enchiladas with foil and warm in a 350°F (175°C) oven until hot and bubbly. For quick lunches, microwave individual portions until heated through. Add a splash of extra salsa verde if needed to keep things moist and flavorful.

FAQs

Can I make Salsa Verde Chicken Enchiladas ahead of time?

Absolutely! You can fully assemble the enchiladas up to a day in advance. Cover and keep them in the fridge, then bake just before serving. This makes them the ultimate dinner-party or weeknight meal prep solution.

Which tortillas are best for these enchiladas: flour or corn?

Honestly, you can use either! Flour tortillas are soft and easy to roll, while corn tortillas bring a classic flavor and are naturally gluten-free. Just make sure you warm them up so they don’t crack during assembly.

Is it okay to use store-bought salsa verde?

Definitely. Store-bought salsa verde makes these enchiladas super quick and convenient, but if you have homemade on hand, it’s a fantastic upgrade—it’s all about what works best for your kitchen and schedule!

How do I make these enchiladas spicier?

If you love a little heat, swap the Monterey Jack for pepper jack cheese, add chopped jalapeños to the filling, or use a spicier salsa verde. It’s easy to tailor to your perfect spice level.

Can I substitute a different protein for chicken?

Absolutely! Try shredded pork, beef, or even sautéed mushrooms and black beans for a vegetarian twist. The creamy salsa verde sauce works beautifully with all sorts of fillings.

Final Thoughts

Don’t wait for a special night to make these Salsa Verde Chicken Enchiladas—invite a little fiesta into your week any time. They’re simple, satisfying, and full of bright flavors that will have everyone asking for seconds. Gather your ingredients, pour that tangy sauce, and watch the magic happen. Let us know how they turn out!

Salsa Verde Chicken Enchiladas Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Salsa Verde Chicken Enchiladas are a delicious and easy-to-make dish that combines tender shredded chicken, tangy salsa verde, creamy sour cream, and gooey cheese, all rolled up in soft tortillas and baked to perfection. A perfect meal for any day of the week!

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
2 cups salsa verde (store-bought or homemade)
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese (divided)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
8 small flour or corn tortillas
1 tablespoon olive oil (for softening tortillas)

For Garnish (optional):

Chopped fresh cilantro
Diced avocado

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup salsa verde, 1/2 cup sour cream, 1 cup shredded cheese, cumin, garlic powder, salt, and pepper.
Assemble the Enchiladas: Warm the tortillas and fill each with about 1/4 cup of the chicken mixture, then roll them up and place seam-side down in the baking dish.
Add Sauce and Cheese: Whisk together the remaining salsa verde and sour cream, pour over the enchiladas, and sprinkle with the remaining 1/2 cup cheese.
Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
Garnish and Serve: Garnish with cilantro and avocado if desired, and serve warm.