Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas are creamy chicken-stuffed corn tortillas, loaded with melted cheese, fresh herbs, and green chili salsa verde, then baked till bubbling hot!
When it comes to eating salsa verde chicken enchiladas, you’ll need to roll up those sleeves and get prepared for a messy indulgence of some of the best Mexican food flavors and textures combined in this single dish.
These enchiladas are great to eat as is or paired with Mexican-inspired side dishes.
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RECIPE TIPS
- Make it easy to assemble your tortillas by preheating the tortillas in the microwave before filling them. When heated, they become more pliable which will assist when rolling them up.
- If you’re looking for a vegetarian alternative to the chicken, consider using zucchini, eggplant, mushrooms, onions, and winter squash for the chicken.
- Opt to shred the cheese yourself. Store-bought pre-shredded cheese often contains anti-caking agents, which makes it difficult to melt and doesn’t taste as great.
- Top these enchiladas with some garnishes to make your dish really stand out! Any of the following garnishes work well with the flavor of this dish: chopped cilantro, green onions, jalapenos, tomatoes, black olives, sliced avocados or guacamole, Greek yogurt, and sour cream.
How to Make Salsa Verde Chicken Enchiladas
- Heat a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Pour in salsa verde, stir and allow to heat through for 2-3 minutes. Add sour cream and chopped cilantro and stir to incorporate. Turn off heat, taste and add additional sour cream if too much spice. Remove 1 cup of sauce from the pan to reserve for later use.
- Stir shredded chicken and 1 cup of the shredded cheese into the skillet. Stir to combine with remaining sauce.
- Preheat oven to 350 degrees F. Pour a small amount of the reserved sauce into the bottom of a 9×13” baking dish and spread to lightly coat.
- Add ¼ cup of chicken filling to the center of a corn tortilla. Roll up tortilla and face seam-side down in the baking dish. Repeat this process until all remaining chicken filling is used. (See notes below).
- Spread remaining reserved sauce over the top of enchiladas and sprinkle on remaining shredded cheese.
- Cover baking dish with aluminum foil and place in the oven for 15 minutes to bake. Remove foil from dish and bake for an additional 10 minutes or until the cheese is melted. Garnish with additional fresh cilantro if desired. Serve warm with sour cream, sliced fresh avocado or guacamole.
WHAT ARE SALSA VERDE CHICKEN ENCHILADAS?
Salsa Verde Chicken Enchiladas are a delightful combination of ingredients, including chicken, sweet and hot spices, melted cheese, and then all wrapped up in a corn tortilla and baked with love. This dish is inspired by Mexican cuisine and is easy to make.
WHAT IS SALSA VERDE?
- Salsa Verde literally translates as “green salsa”. Known as “Salsa Verde” in Mexico, it is a spicy green salsa produced from tomatillos and green chili peppers that is prominent in most dishes common to that region. Finely chopped onion, garlic, coriander, parsley, and jalapeno peppers are combined with the tomatillo and green chili to form this delicious salsa.
WHAT KIND OF TORTILLAS ARE BEST FOR ENCHILADAS?
- Flour or corn Tortillas are equally great for this dish. Flour tortillas soften considerably more than corn tortillas, so it depends on what you have on hand and the outcome you want. When using corn tortillas, use a thicker variety that will hold up better during the baking process.
CAN I MAKE THESE SALSA VERDE CHICKEN ENCHILADAS AHEAD OF TIME?
- Yes, you can. These salsa verde chicken enchiladas may be frozen for up to 3 months.
- Simply follow the recipe instructions up to step 6, then cover the enchiladas with cling wrap and aluminum foil to prevent them from drying out too much. When you’re ready to serve this dish, take it out of the freezer and let it sit aside to thaw. Preheat the oven to 350F and bake for 30 minutes.
HOW TO REHEAT SALSA VERDE CHICKEN ENCHILADAS
Individual servings of Salsa Verde Chicken Enchiladas may be warmed in the microwave until thoroughly heated through, or the whole tray can be reheated in the oven until thoroughly heated. To reheat enchiladas in the oven, wrap them in aluminum foil and bake them at 350F for 30–35 minutes, or until they are hot and bubbly.
HOW LONG ARE CHICKEN ENCHILADAS GOOD FOR?
After covering the chicken enchiladas tightly in plastic wrap or aluminum foil, place them in the refrigerator. If stored correctly in the refrigerator, these Salsa Verde Chicken Enchiladas will last for around 5 days.
WHAT TO SERVE WITH CHICKEN ENCHILADAS
- These scrumptious Salsa Verde Chicken Enchiladas go well with a variety of side dishes, or they can be served as a main dish on their own.
- Consider serving them with Spanish rice, Mexican bean salad, roasted veggies, or a light green salad.
Salsa Verde Chicken Enchiladas
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Ingredients
- 4 cups shredded chicken
- 4 cups salsa verde 2 16 oz jars if using store-bought
- 1 cup sour cream
- ½ cup fresh cilantro chopped and stems removed (plus additional cilantro for garnish)
- 1 teaspoon avocado oil
- 4 garlic cloves
- 2 cups shredded colby jack cheese
- 12 – 6 ” corn tortillas may substitute with flour tortillas
Instructions
- Heat a large skillet over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Pour in salsa verde, stir and allow to heat through for 2-3 minutes. Add sour cream and chopped cilantro and stir to incorporate. Turn off heat, taste and add additional sour cream if too much spice. Remove 1 cup of sauce from the pan to reserve for later use.
- Stir shredded chicken and 1 cup of the shredded cheese into the skillet. Stir to combine with remaining sauce.
- Preheat oven to 350 degrees F. Pour a small amount of the reserved sauce into the bottom of a 9×13” baking dish and spread to lightly coat.
- Add ¼ cup of chicken filling to the center of a corn tortilla. Roll up tortilla and face seam-side down in the baking dish. Repeat this process until all remaining chicken filling is used. (See notes below)
- Spread remaining reserved sauce over the top of enchiladas and sprinkle on remaining shredded cheese.
- Cover baking dish with aluminum foil and place in the oven for 15 minutes to bake. Remove foil from dish and bake for an additional 10 minutes or until the cheese is melted. Garnish with additional fresh cilantro if desired. Serve warm with sour cream, sliced fresh avocado or guacamole.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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sounds like a good recipe…but I was taught to soften the corn tortillas in either the sauce or to fry them in a small bit of oil before filling them!..I have tried to make them without softening them and they disintegrated! Tasty but ugly!!!