If you’re craving a meal that’s bright, tangy, cheesy, and downright comforting, Salsa Verde Chicken Enchiladas are about to become your new kitchen hero. Imagine bundles of juicy shredded chicken wrapped in soft tortillas, blanketed by bubbling melted cheese and that unbeatable punch of fresh salsa verde. This recipe is weeknight-easy but worthy of a feast, and it’s perfect for anyone who dreams of bold Mexican flavors in every bite!
Ingredients You’ll Need
With just a handful of straightforward ingredients, each playing a starring role, you’ll unlock amazing flavor and texture in every layer. Here’s what you’ll need for truly irresistible Salsa Verde Chicken Enchiladas:
- Cooked and shredded chicken breast (3 cups): Use rotisserie chicken or leftover roast chicken for maximum ease and tenderness.
- Salsa verde (2 cups): This tangy tomatillo sauce sets the whole dish apart, offering a fresh and zesty base.
- Sour cream (1 cup): Delivers a creamy, cooling lift to balance all those bold flavors.
- Ground cumin (1 teaspoon): Adds that warm, earthy undertone we love in Mexican dishes.
- Garlic powder (1/2 teaspoon): For a mellow garlicky punch that seeps into every bite.
- Onion powder (1/2 teaspoon): Gives subtle sweetness and savory depth to the filling.
- Shredded Monterey Jack cheese (2 cups, divided): Creamy and ultra-melty, this cheese is made for enchiladas!
- Flour or corn tortillas (8-10): Choose based on your preference or dietary needs; corn gives classic flavor and is gluten-free.
- Olive oil (1 tablespoon): For lightly greasing the baking dish and giving a touch of richness.
- Chopped fresh cilantro (1/4 cup, optional): Bright and herby, perfect as a garnish to finish the dish with style.
- Diced red onion (1/4 cup, optional): Adds pops of color and sharp flavor at serving time.
How to Make Salsa Verde Chicken Enchiladas
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures it’s perfectly hot and ready to turn your Salsa Verde Chicken Enchiladas into a golden, bubbly masterpiece as soon as you pop them in.
Step 2: Prepare the Filling
In a large mixing bowl, combine your shredded chicken breast, 1 cup of salsa verde, sour cream, cumin, garlic powder, onion powder, and 1 cup of the shredded Monterey Jack cheese. Stir it all together until you have a creamy, dreamy mixture that’s just begging to be wrapped in tortillas.
Step 3: Soften the Tortillas
To keep your tortillas from cracking when you roll them, warm them briefly in a dry skillet or for a few seconds in the microwave until they’re soft and pliable. This step makes assembly so much easier (and prevents sad, torn tortillas later on)!
Step 4: Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish with olive oil. Then, working one tortilla at a time, spoon about 1/4 cup of the chicken filling onto the lower third. Roll it up snugly and set it seam-side down in the dish. Keep going until all the tortillas are filled and lined up like delicious little soldiers.
Step 5: Add Salsa and Cheese
Pour the remaining salsa verde evenly over the enchiladas, then sprinkle the remaining Monterey Jack cheese over everything. The sauce and cheese blanket keeps your enchiladas super moist and extra flavorful while they bake.
Step 6: Bake to Perfection
Cover your baking dish with foil and bake for 20 minutes. Then, remove the foil and return to the oven for another 10 minutes. By the end, the cheese should be gorgeously melty and the edges just barely golden — the very definition of tempting.
Step 7: Garnish and Serve
As soon as the enchiladas are bubbly and hot, pull them from the oven and shower with chopped cilantro and diced red onion if you’d like. These fresh garnishes bring the dish to life, adding brilliant color and a pop of brightness.
How to Serve Salsa Verde Chicken Enchiladas
Garnishes
A beautiful finishing touch matters, and with Salsa Verde Chicken Enchiladas, don’t hold back! Chopped fresh cilantro, vibrant diced red onion, extra dollops of sour cream, avocado slices, or thinly sliced jalapeños all add flavor and flair. This is your moment to make each plate pop!
Side Dishes
Pair your enchiladas with classic Mexican rice, black beans, or a simple green salad tossed in a cilantro-lime vinaigrette. Each side brings balance and texture, turning your dinner into a real feast. Don’t forget a platter of chips and guacamole to start things off with a bang!
Creative Ways to Present
For a fun twist, serve your Salsa Verde Chicken Enchiladas “family-style” in a big platter for everyone to dig in, or plate them individually with a colorful drizzle of extra salsa verde and a wedge of lime. You could even bake smaller batches in individual ramekins for an impressive dinner party presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the enchiladas cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days. The flavors seem to get even better overnight, so leftovers are prime lunch material.
Freezing
Salsa Verde Chicken Enchiladas freeze beautifully. Assemble everything up to the point of baking, cover tightly with foil, and freeze for up to 2 months. When ready, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes in the oven if needed.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through (about 20 minutes). For speedier eating, a microwave also works—just cover loosely to avoid splatters and check for even warming.
FAQs
Can I make Salsa Verde Chicken Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance, keep them covered and refrigerated, and then bake just before serving. It’s a great way to make entertaining effortless.
Which tortillas are best: flour or corn?
It’s really up to your taste and dietary needs. Corn tortillas give a more traditional vibe and are naturally gluten-free, while flour tortillas are a bit softer and easier to handle. Both work beautifully!
How can I make this recipe spicier?
If you want bolder heat, add some chopped jalapeños or serrano peppers right into the filling or use a spicy version of salsa verde. You can also sprinkle crushed red pepper flakes over the top before baking.
Can I substitute Greek yogurt for sour cream?
Yes! Greek yogurt is a lighter option that still delivers plenty of creaminess and tang, making it a smart (and tasty) swap in Salsa Verde Chicken Enchiladas.
What protein can I use instead of chicken?
This recipe is versatile—try pulled pork, shredded turkey, or even sautéed veggies and black beans for a meatless version. The salsa verde ties all the flavors together, no matter what’s inside.
Final Thoughts
There’s something magical about pulling a bubbling tray of Salsa Verde Chicken Enchiladas from the oven and gathering everyone around the table. Whether it’s a weeknight dinner or a festive meal with friends, these enchiladas are guaranteed to win hearts. Give them a try—you’ll be craving their cheesy, zesty goodness again and again!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Salsa Verde Chicken Enchiladas are a delicious twist on traditional enchiladas, with a tangy salsa verde and creamy chicken filling, all baked to perfection with melty cheese.
Ingredients
For the Filling:
- 3 cups cooked and shredded chicken breast
- 2 cups salsa verde (tomatillo salsa)
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded Monterey Jack cheese (divided)
For the Enchiladas:
- 8–10 flour or corn tortillas
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup diced red onion (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the Filling: In a large bowl, combine the shredded chicken, 1 cup salsa verde, sour cream, cumin, garlic powder, onion powder, and 1 cup shredded cheese. Mix well.
- Prepare the Tortillas: Warm the tortillas until pliable.
- Assemble the Enchiladas: Spread chicken mixture on tortillas, roll them up, and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour remaining salsa verde over enchiladas, sprinkle with cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
- Garnish and Serve: Garnish with cilantro and red onion before serving.
Notes
- For a spicier version, add diced jalapeños or use spicy salsa verde.
- Substitute Greek yogurt for a lighter option.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
