Salsa verde chicken enchiladas are full of flavorful shredded chicken in a salsa verde sauce, then topped with cheese and baked until bubbly and browned. Just 7 ingredients!
Recently I shared my cream cheese chicken enchiladas that are creamy and hearty and seriously delicious.
And we adore our go-to chicken enchiladas as well as sweet potato and black bean enchiladas, which are crazy good and perfect for a vegetarian version.
Today, we’re going green.
Salsa verde chicken enchiladas are full of flavorful shredded chicken in a salsa verde sauce, then topped with cheese and baked until bubbly and browned.
They’re also just 7 ingredients and ready in 35 minutes.
This makes for a hearty, hot dinner that will have everyone running for the table!
(And if it seems weird to make chicken enchiladas without enchilada sauce, I get that. And also, sometimes that's the point - we want a different style, or just don't have any of the sauce on hand!)
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make salsa verde chicken enchiladas. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. You can use a rotisserie chicken from the store or some Instant Pot shredded chicken or crockpot shredded chicken.
- Salsa verde: I use a medium roasted salsa verde (mine comes in a 15.7 oz jar and I use the whole thing). I’ve also made this with green enchilada sauce and that worked fine, too.
- Sour cream: Either sour cream or a plain Greek yogurt will work. You can use a reduced fat version if desired.
- Cheese: Monterey Jack and cheddar cheese are both called for in the recipe and I like the flavor combination. However, you can use all of one or the other or use a Mexican blend cheese if you’d prefer.
- Veggies: Want to add some veggies? You know I support that. You can add a few handfuls of fresh baby spinach to wilt down with the chicken mixture in the pan.
- Spicy: Like it spicy? You can add a diced jalapeño to the chicken mixture or you can opt for Pepper Jack for your cheese. You can also add a little cayenne or serve these with hot sauce.
Tip: If you want to prep these ahead, you can definitely make the chicken filling and have that ready to go. Then you just need to roll and assemble the enchiladas before baking them off.
Also, if you are serving a smaller group - just 1-2 people, you can make a half batch of enchiladas and use an 8x8 glass baking pan instead.
OK, let’s talk about serving these up.
Enchiladas tend to be pretty filling on their own.
However, if you want to stretch these chicken enchiladas verde to serve more people or you want to bulk up your meal, you can definitely have some rice and beans to go along with it.
We also like having a side salad or bagged salad to go with enchiladas.
Or if we’re lucky, I make some Mexican coleslaw. That stuff is SO good!
OK, let’s finish these off so we can eat!
Here are a few ideas for possible toppings, if you are a topping fan like I am. Mix and match your favorites.
Topping Ideas:
- Chopped fresh cilantro
- Sliced green onions or chives
- Sliced avocado or a dollop of guacamole
- Sour cream or Greek yogurt
- Extra Monterey Jack or cheddar cheese
- Hot sauce or sriracha
So much yum.
Finally, let’s talk about what to do with any leftovers you might have.
Once cooled, store the leftover chicken enchiladas verde in a covered container in the refrigerator for up to 5 days.
Reheat in individual servings in the microwave. Start with 1 minute, then check and add additional time as needed to get them hot.
I do not recommend freezing leftovers because the tortillas will get soggy from the sauce and won’t stand up well to freezing and thawing.
There you have it! A new fun twist for enchilada night!
Happy cooking and enjoy!
XO,
Kathryn
Salsa Verde Chicken Enchiladas
Ingredients
- 2 cups salsa verde, (see notes)
- ¾ teaspoon ground cumin
- ¼ cup sour cream or Greek yogurt
- 2 cups cooked shredded chicken , (see notes)
- 1 cup shredded cheddar cheese, divided
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, warm the salsa verde over medium low heat. Add cumin then stir in the sour cream until the mixture is smooth. Transfer ½ cup of the sauce mixture to the bottom of a 9x13 pan and spread out evenly. Reserve another ½ cup of the sauce in a separate bowl.
- Add the chicken to the saucepan and stir well to get it evenly coated in the remaining sauce. Add ½ cup of the shredded cheddar cheese and stir to combine.
- Assemble the enchiladas. Add about ⅓ cup of the chicken mixture to the center of each flour tortilla. Roll up and place seam side down in the baking dish.
- Top with the remaining reserved ⅓ cup of salsa verde sauce. Sprinkle with the remaining cheddar cheese and all of the Monterey Jack cheese.
- Bake at 350 for 20 minutes. If desired, broil on high for 2-3 minutes to brown the cheese. (Be sure to watch carefully so it doesn’t burn.) Serve hot and enjoy!
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