If you have a craving for something comforting, flavorful, and just downright irresistible, this Salsa Verde Chicken Enchiladas Recipe is the one to satisfy your taste buds. Imagine tender shredded chicken, lovingly mixed with tangy salsa verde and creamy sour cream, all wrapped in soft tortillas, baked under a blanket of melted cheese. Each bite delivers a vibrant mix of savory spices and zesty brightness that feels like a festive celebration on your plate. Whether it’s a weeknight dinner or a cozy weekend treat, these enchiladas bring warmth and delight with every forkful.
Ingredients You’ll Need
These ingredients are beautifully simple but essential to achieving the perfect balance of flavors and textures in this Salsa Verde Chicken Enchiladas Recipe. Each component adds a layer of depth, from the creamy filling to the cheesy topping that melts just right.
- Shredded cooked chicken: Using rotisserie or homemade chicken provides tender protein with a rich flavor base.
- Tortillas (corn or flour): Soft tortillas hold the filling snugly and bake beautifully without falling apart.
- Sour cream: Adds creaminess and a slight tang that mellows the spices perfectly.
- Salsa Verde: Brings a zesty, fresh green chili flavor that brightens the entire dish.
- Garlic powder: A subtle hint of garlic that enhances savory notes without overpowering.
- Cumin: Provides a warm earthiness that ties all the flavors together.
- Shredded cheese (Monterey Jack or Mexican blend): Melts into a gooey, golden topping that adds richness and binds the flavors.
- Seasonings (salt): Essential for balancing and enhancing every ingredient’s natural taste.
How to Make Salsa Verde Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by mixing your shredded chicken with sour cream, garlic powder, salt, cumin, and a good splash of salsa verde in a large bowl. This creamy and spicy blend brings moisture and incredible flavor, making each enchilada filling irresistibly juicy and well-seasoned.
Step 2: Fill the Tortillas
Lay each tortilla flat and spoon a generous amount of the chicken mixture right in the center. This step is where your enchiladas start coming to life, so don’t be shy with the filling! Each tortilla will hold a delicious bundle of the creamy salsa verde chicken you just made.
Step 3: Roll and Arrange
Roll the tortillas tightly to keep all that lovely filling inside, then place them seam-side down in a greased baking dish. This keeps the shape intact as they bake, so every enchilada stays filled and looks perfect when served.
Step 4: Top with Salsa Verde and Cheese
Pour a generous layer of salsa verde over the rolled tortillas, ensuring they’re beautifully coated with that tangy sauce. Sprinkle shredded cheese evenly over the top to create a luscious, golden crust once baked. This combination is the hallmark of what makes this Salsa Verde Chicken Enchiladas Recipe so comforting and crave-worthy.
Step 5: Bake to Perfection
Cover your baking dish with foil and pop it into a preheated oven at 350°F (175°C) for 20 minutes. After this, remove the foil and bake for another 5-10 minutes. This final step melts the cheese to bubbly, slightly browned perfection, making sure every bite has that gooey cheese pull you love.
Step 6: Serve and Enjoy
Once baked, let your enchiladas rest for a few minutes to set. Then dive in and experience the vibrant, comforting flavors that define this Salsa Verde Chicken Enchiladas Recipe. It’s truly a dish that invites second helpings.
How to Serve Salsa Verde Chicken Enchiladas Recipe
Garnishes
Fresh garnishes like chopped cilantro, a squeeze of lime, or thinly sliced radishes can brighten the dish and add a fresh, crisp contrast to the rich, cheesy enchiladas. A dollop of sour cream or avocado slices also complements the creamy texture wonderfully.
Side Dishes
For a complete meal, serve your enchiladas alongside Mexican rice, refried beans, or a simple crisp green salad. These sides add heartiness and balance the zesty spice of the enchiladas beautifully, making your dinner feel special and well-rounded.
Creative Ways to Present
Try stacking the enchiladas on a plate with colorful layers of salsa and guacamole, or even turn them into a casserole by layering extra cheese and salsa between rolled tortillas. Presentation with vibrant toppings and bright plates makes this recipe perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
You can store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They stay moist and flavorful, making them a fantastic next-day meal or easy reheatable lunch option.
Freezing
This Salsa Verde Chicken Enchiladas Recipe freezes beautifully. Assemble and bake the enchiladas, then let them cool completely before freezing in a suitable container. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep them moist. Alternatively, microwave servings on medium power, but be sure to heat slowly to keep the cheese from drying out and maintain the dish’s delightful texture.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is not only convenient but also flavorful and always tender, making it a perfect shortcut for the filling in this Salsa Verde Chicken Enchiladas Recipe.
What type of salsa verde works best?
Fresh or jarred salsa verde made with tomatillos gives the best bright, tangy flavor. Look for one with a nice balance of heat and acidity to complement the creamy chicken filling.
Can I make these enchiladas gluten-free?
Yes! Simply use corn tortillas which are naturally gluten-free. Just make sure any packaged ingredients like salsa or seasoning don’t contain hidden gluten.
Is it possible to prepare this recipe vegan or vegetarian?
You can swap the chicken for sautéed mushrooms, beans, or roasted vegetables and use vegan cheese and sour cream alternatives to create a wonderful vegetarian or vegan version of this Salsa Verde Chicken Enchiladas Recipe.
How spicy is this dish?
The spice level is moderate, thanks to the salsa verde. If you prefer it milder, start with a smaller amount of salsa and adjust to your taste. For more heat, add some diced jalapeños or a splash of hot sauce to the filling.
Final Thoughts
This Salsa Verde Chicken Enchiladas Recipe is one of those meals that feels like a warm hug at the end of a busy day. It’s easy to prepare, bursting with vibrant flavors, and perfect for sharing with loved ones. I can’t wait for you to try it and make it a new favorite in your kitchen!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Salsa Verde Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken blended with tangy sour cream and zesty salsa verde, wrapped in soft tortillas, topped with melted Monterey Jack cheese, and baked to perfection. This recipe is perfect for a comforting family meal or a casual dinner with friends.
Ingredients
Chicken Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup salsa verde, divided
Tortillas & Topping
- 8–10 corn or flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with sour cream, garlic powder, ground cumin, salt, and half of the salsa verde. Mix well until all ingredients are evenly incorporated.
- Fill the Tortillas: Lay out each tortilla on a flat surface and spoon an even amount of the chicken mixture onto the center of each one.
- Roll the Tortillas: Tightly roll each tortilla around the chicken filling and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Salsa Verde & Cheese: Pour the remaining salsa verde evenly over the rolled tortillas, then sprinkle the shredded Monterey Jack or Mexican blend cheese generously on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes to allow the flavors to meld and the filling to heat thoroughly.
- Uncover and Brown Cheese: Remove the foil and continue baking for an additional 5-10 minutes to melt and lightly brown the cheese topping for a delicious golden finish.
- Serve: Let the enchiladas cool slightly after baking, then serve warm. Enjoy your flavorful and comforting Salsa Verde Chicken Enchiladas!
Notes
- Use rotisserie chicken for a quick and easy meal.
- corn tortillas can be warmed before filling to make them more pliable and less likely to crack.
- Adjust the amount of salsa verde based on your spice preference.
- Feel free to substitute sour cream with Greek yogurt for a healthier option.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
