These salsa verde chicken enchiladas are delicious corn tortillas, wrapped around tender shredded chicken that has been seasoned with spices, gooey cheese, and spicy and tangy salsa verde, and baked until bubbly.
Who doesn’t love feeding friends and family with a delicious dish that keeps them coming back for more?
These salsa verde chicken enchiladas are a popular Mexican dish for good reason!
I’ve taken warm and delicious corn tortillas and wrapped them around a filling of tender and juicy shredded chicken that’s been mixed with bright and spicy salsa verde.
Don’t worry, you can use homemade salsa verde or store-bought. Either will work great here!
Then I took gooey Monterey jack cheese, a blend of chili powder, onion, and garlic powder, and topped it all with tangy sour cream and even more cheese, and baked until hot and bubbly.
These salsa verde chicken enchiladas are mouthwatering masterpieces that are sure to spice up your weeknight dinner routine!
Don’t be surprised when there are full bellies and no leftovers of these white chicken enchiladas!
Oh, craving a beefy enchilada? Try my Chipotle Ground Beef Enchiladas!
Table of Contents
Ingredients for salsa verde chicken enchiladas
- Corn tortillas – Corn tortillas are the traditional wrap used in salsa verde.
- Shredded chicken – Shredded chicken is the perfect protein-packed meat to use here.
- Salsa verde – Salsa verde is bright and tangy.
- Monterey Jack cheese – Shredded Monterey jack cheese gives the perfect amount of ooey gooey cheesy goodness to these enchiladas.
- Chopped cilantro – I know cilantro can be divisive, so feel free to omit it if you’re not a fan!
- Spices – I’ve used a pretty classic blend of garlic powder, onion powder, and chili powder for a balance of bold flavors.
- Sour cream – Sour cream adds tanginess and creaminess to the enchiladas.
What is salsa verde?
Salsa verde is a green salsa made from a base of bright and tart tomatillos, with other usual salsa ingredients like jalapenos, lime, onions, and garlic.
It’s super easy to make at home (check out my homemade salsa verde recipe) or you can feel free to buy your favorite store-brand variety!
Just remember, if you’re using store-bought salsa verde pick one that you truly love. It’s a big part of this recipe and adds a lot of flavor.
Using rotisserie chicken
If you’re short on time, you can take advantage of the premade rotisserie chickens at the grocery store!
You can find them near the deli section of most major grocery stores.
These are ready to use, delicious, juicy, and can be shredded up in minutes!
Other filling options
I personally think leaner meat works best with the flavor in this baked enchilada recipe. However, some great options for fillings are:
- Ground chicken or turkey
- Leftover sliced grilled chicken
- Turkey leftover from Thanksgiving
- Shredded pork
Toppings
Toppings are one of my favorite parts of these salsa verde chicken enchiladas!
You can choose your favorite toppings, but here are some of mine:
- Cilantro
- Avocado (or guacamole)
- Shredded iceberg lettuce
- Black olives
- Finely diced red onion
- Diced pickled jalapenos
Storage and leftovers
You can store leftover salsa verde chicken enchiladas in an airtight container in the refrigerator for up to 3 days.
Lastly, to reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More Mexican favorites
- Looking to feed a hungry crowd? Try my Sheet Pan Chicken Quesadillas
- Want something lean and filling? Try my Baked Ground Chicken Tacos
- Love tomatillos? Try my Instant Pot Pork Chili Verde
- Need something tasty and fast? Try my Air Fryer Chicken Taquitos
Salsa Verde Chicken Enchiladas
Equipment
Ingredients
- 3 cups salsa verde sauce divided
- 3 cups shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 yellow corn tortillas
- 1/2 cup sour cream
- 1-1/2 cup shredded Monterey Jack cheese
- Chopped cilantro for topping
Instructions
- Preheat your oven to 375 degrees F and spray a 9×13 dish with non-stick cooking spray, set aside.
- In a medium-sized mixing bowl add 1 cup of the salsa verde sauce, shredded chicken, chili powder, garlic powder, and onion powder.
- Stir to combine and until all the chicken is seasoned and moistened with the salsa verde sauce. Set aside until ready to use.
- Place a skillet over medium-high heat and gently toast your corn tortillas on both sides just to bring some color to the tortilla. This will help them roll better without cracking.
- When you're ready to assemble, spoon 1/2 cup of the salsa verde to the bottom of your prepared dish.
- Quickly dip your tortilla into the remaining salsa verde sauce, add some filling, roll up, and place seam side down in the prepared baking dish.
- Continue until all the tortillas and chicken have been used.
- Spoon on the sour cream and gently spread it over the enchiladas.
- Top with cheese, taking care to spread it evenly over the top.
- Add to the oven and bake for about 15 minutes or until the cheese is melted and just started to brown.
- Serve with chopped cilantro as garnish.
Nutrition
Shadi Hasanzade
Tuesday 24th of October 2023
Oh wow, this looks so delicious. My family is going to devour it!