I’m sharing my Salsa Verde Chicken Enchiladas, where bright salsa verde meets shredded chicken, sour cream, melty cheese and fresh cilantro for a quick and easy weeknight dinner.
I love a dish that fools people into thinking you slaved all day. My Easy Green Chicken Enchiladas do exactly that, brightened by salsa verde and piled with tender shredded cooked chicken.
I call it my Salsa Verde Chicken Enchiladas when I’m feeling dramatic, and sometimes I joke about serving it as a Green Chicken Enchiladas mashup at a casual get together. It’s quick, a little messy in the best way, and somehow always disappears.
Stick around if you like clever shortcuts that taste like effort, because this one never fails to surprise.
Ingredients
- Shredded cooked chicken: lean protein that keeps enchiladas hearty, rotisserie makes life easier.
- Salsa verde: tangy tomatillo punch, it adds vibrant sour brightness and low calories.
- Sour cream or crema: cools spice, adds creaminess and some fat, makes it richer.
- Monterey Jack or Mexican cheese: melts beautifully, brings salty milky richness and protein.
- Corn tortillas: give authentic corn flavor, gluten free, provide carbs and a little fiber.
- Fresh cilantro: bright herb that lifts flavors, adds freshness and slight citrusy note.
- White or yellow onion: adds savory bite and sugar when cooked, boosts overall depth.
Ingredient Quantities
- 2 cups shredded cooked chicken (rotisserie works great)
- 2 cups salsa verde (jarred or homemade)
- 1 cup sour cream or Mexican crema
- 2 cups shredded Monterey Jack or Mexican cheese blend
- 8 to 10 corn tortillas (6 inch)
- 1/2 cup finely chopped white or yellow onion
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons vegetable oil or other neutral oil
- 1 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- Fresh lime wedges for serving (optional)
How to Make this
1. Preheat oven to 375 F (190 C) and lightly oil a 9×13 inch baking dish or similar pan.
2. Whisk together 2 cups salsa verde, 1 cup sour cream (or crema), 1 teaspoon ground cumin, salt and pepper to taste, and about 1/4 cup chopped cilantro; taste and adjust seasoning. This is your creamy verde sauce.
3. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until soft, about 3 to 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
4. Add 2 cups shredded cooked chicken (rotisserie works great) to the skillet, stir to combine, then add about 1/2 cup of the creamy verde sauce to moisten the filling. Cook just until heated through, season with salt and pepper. Don’t overcook, you just want everything hot and mixed.
5. Warm 8 to 10 corn tortillas so they wont crack when you roll them. Microwave stacked tortillas wrapped in a damp towel for 20 to 30 seconds or heat each briefly in a dry skillet or with a little oil for 10 to 15 seconds per side.
6. Spoon about 2 to 3 tablespoons of sauce into the bottom of the prepared baking dish to keep the enchiladas from sticking. Spoon a few tablespoons of the chicken mixture down the center of each tortilla, sprinkle with shredded Monterey Jack or Mexican cheese blend, then roll up and place seam side down in the dish. Try not to overstuff or they’ll burst open while baking.
7. Pour the remaining creamy verde sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top. Scatter the rest of the chopped cilantro over everything if you like.
8. Cover the dish with foil and bake 15 minutes, then remove foil and bake another 5 to 10 minutes until cheese is bubbly and just starting to brown.
9. Let rest 5 minutes, then serve with fresh lime wedges and extra cilantro. You can add a dollop more sour cream or crema on top if you want.
Equipment Needed
1. 9×13 inch baking dish or similar pan (lightly oil it)
2. Large mixing bowl
3. Whisk or fork to blend the creamy verde sauce
4. 10 to 12 inch skillet for sautéing the onions and warming chicken
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for cilantro, onion and limes
7. Tongs or spatula for handling and rolling the tortillas
8. Cheese grater or pre-shredded cheese container opener
9. Aluminum foil and oven mitts for baking and safe handling
FAQ
Easy Green Chicken Enchiladas Recipe Substitutions and Variations
- Shredded cooked chicken: swap with shredded turkey, canned chicken (drain and break up), or for a vegetarian twist use crumbled firm tofu or pulled young jackfruit, seasoned well.
- Sour cream or Mexican crema: use plain Greek yogurt for tang and creaminess, thin sour cream with a splash of milk to mimic crema, or try unsweetened coconut yogurt for a dairy free option.
- Corn tortillas (6 inch): use small flour tortillas if you like a softer wrap, warm and double up corn tortillas to prevent tearing, or use whole wheat tortillas.
- Monterey Jack or Mexican cheese blend: use Oaxaca or Chihuahua for great melting, mild cheddar or pepper jack for more bite, or a vegan shredded cheese if you need dairy free.
Pro Tips
– Warm your tortillas until theyre really pliable and keep them wrapped in a towel while you roll, otherwise they tear. If a few still split, double up those tortillas and no ones the wiser.
– Pat the cooked chicken dry and shred it fine, then toss it with just enough sauce to coat. Too much cold or watery sauce makes the tortillas soggy, so less is more.
– If your jarred salsa verde is runny, simmer it a few minutes to concentrate flavor and thicken it a bit, or stir in a spoonful of crema. A slightly thicker sauce keeps the bake from getting soupy and tastes brighter.
– You can assemble ahead and refrigerate for up to 24 hours or freeze the pan for longer storage. If frozen, bake covered longer and remove cover toward the end to let the top brown, but dont forget to add the fresh cilantro and lime after baking.
– For the best finish, sprinkle most of the cheese inside the rolls and reserve some for the top, then give the dish a quick high-heat finish to brown the cheese. Add lime and fresh cilantro at the end, not before, so their flavor stays fresh.
Easy Green Chicken Enchiladas Recipe
I’m sharing my Salsa Verde Chicken Enchiladas, where bright salsa verde meets shredded chicken, sour cream, melty cheese and fresh cilantro for a quick and easy weeknight dinner.
8
servings
324
kcal
Equipment: 1. 9×13 inch baking dish or similar pan (lightly oil it)
2. Large mixing bowl
3. Whisk or fork to blend the creamy verde sauce
4. 10 to 12 inch skillet for sautéing the onions and warming chicken
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for cilantro, onion and limes
7. Tongs or spatula for handling and rolling the tortillas
8. Cheese grater or pre-shredded cheese container opener
9. Aluminum foil and oven mitts for baking and safe handling
Ingredients
2 cups shredded cooked chicken (rotisserie works great)
2 cups salsa verde (jarred or homemade)
1 cup sour cream or Mexican crema
2 cups shredded Monterey Jack or Mexican cheese blend
8 to 10 corn tortillas (6 inch)
1/2 cup finely chopped white or yellow onion
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
2 tablespoons vegetable oil or other neutral oil
1 teaspoon ground cumin (optional)
Salt and freshly ground black pepper, to taste
Fresh lime wedges for serving (optional)
Directions
- Preheat oven to 375 F (190 C) and lightly oil a 9×13 inch baking dish or similar pan.
- Whisk together 2 cups salsa verde, 1 cup sour cream (or crema), 1 teaspoon ground cumin, salt and pepper to taste, and about 1/4 cup chopped cilantro; taste and adjust seasoning. This is your creamy verde sauce.
- Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until soft, about 3 to 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- Add 2 cups shredded cooked chicken (rotisserie works great) to the skillet, stir to combine, then add about 1/2 cup of the creamy verde sauce to moisten the filling. Cook just until heated through, season with salt and pepper. Don't overcook, you just want everything hot and mixed.
- Warm 8 to 10 corn tortillas so they wont crack when you roll them. Microwave stacked tortillas wrapped in a damp towel for 20 to 30 seconds or heat each briefly in a dry skillet or with a little oil for 10 to 15 seconds per side.
- Spoon about 2 to 3 tablespoons of sauce into the bottom of the prepared baking dish to keep the enchiladas from sticking. Spoon a few tablespoons of the chicken mixture down the center of each tortilla, sprinkle with shredded Monterey Jack or Mexican cheese blend, then roll up and place seam side down in the dish. Try not to overstuff or they'll burst open while baking.
- Pour the remaining creamy verde sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top. Scatter the rest of the chopped cilantro over everything if you like.
- Cover the dish with foil and bake 15 minutes, then remove foil and bake another 5 to 10 minutes until cheese is bubbly and just starting to brown.
- Let rest 5 minutes, then serve with fresh lime wedges and extra cilantro. You can add a dollop more sour cream or crema on top if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 8
- Calories: 324kcal
- Fat: 21.6g
- Saturated Fat: 10.2g
- Trans Fat: 0.1g
- Polyunsaturated: 3.8g
- Monounsaturated: 7.5g
- Cholesterol: 68.5mg
- Sodium: 375mg
- Potassium: 255mg
- Carbohydrates: 23.4g
- Fiber: 2.7g
- Sugar: 4.1g
- Protein: 20.4g
- Vitamin A: 600IU
- Vitamin C: 10mg
- Calcium: 215mg
- Iron: 1mg
