If you’ve been longing for a dish that bursts with vibrant flavors and comforting textures, look no further than this Salsa Verde Chicken Enchiladas Recipe. Combining tender shredded chicken with tangy salsa verde, creamy sour cream, and melty cheese wrapped in warm tortillas, this recipe brings a satisfying homemade twist to a classic favorite. It’s an effortless way to bring a little fiesta to your dinner table, perfectly balanced between zesty, creamy, and cheesy goodness that will keep everyone asking for seconds.
Ingredients You’ll Need
All the ingredients here are straightforward but crucial to creating the rich, fresh flavors this Salsa Verde Chicken Enchiladas Recipe is known for. Each element plays a distinct role, from the savory shredded chicken to the spice of cumin and the creamy texture of sour cream.
- Shredded cooked chicken: Use rotisserie or homemade chicken for tender, flavorful protein that soaks up the spices beautifully.
- Tortillas (corn or flour): Choose your favorite type to provide the soft, pliable base for rolling your enchiladas.
- Sour cream: Adds creaminess and a mild tang that balances the salsa’s zest.
- Salsa verde: The star ingredient, delivering vibrant green color and fresh, tangy heat.
- Garlic powder: Brings warmth and depth without overpowering the other flavors.
- Cumin: Infuses the filling with a subtle earthiness and traditional Mexican spice.
- Shredded cheese (Monterey Jack or Mexican blend): Melts into a gooey topping that’s irresistible.
- Salt: Enhances and balances all the flavors perfectly.
How to Make Salsa Verde Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by combining your shredded cooked chicken with sour cream, garlic powder, salt, cumin, and a generous amount of salsa verde. This mixture should be creamy yet packed with punchy flavor, making every bite deliciously moist and seasoned just right.
Step 2: Fill the Tortillas
Lay out your tortillas and spoon the chicken filling onto the center of each one. Don’t overfill because you want to be able to roll them up tightly without spilling the tasty mixture.
Step 3: Roll and Arrange
Carefully roll each tortilla around the filling and place them seam-side down in a greased baking dish. This keeps everything tucked in and ready for baking without unraveling your handiwork.
Step 4: Top with Salsa Verde and Cheese
Pour a generous amount of salsa verde evenly over the rolled enchiladas, then sprinkle shredded cheese across the top. This will create a bubbly, golden layer once baked.
Step 5: Bake to Perfection
Cover the baking dish with foil and pop it into a preheated oven at 350°F (175°C) for 20 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes to let the cheese melt fully and develop those irresistible browned spots.
Step 6: Serve and Enjoy
Allow the enchiladas to cool for a few minutes before serving. This little pause helps all those melted flavors settle, making each bite perfect. Grab your fork and dig into this warm, comforting dish!
How to Serve Salsa Verde Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro, a dollop of sour cream, or some sliced avocado adds an extra layer of freshness and creaminess that complements these enchiladas beautifully. Don’t forget a few lime wedges on the side to squeeze over for a zesty finish that brightens every bite.
Side Dishes
These enchiladas pair wonderfully with classic Mexican sides like Mexican rice, refried beans, or a crisp cabbage slaw. A fresh corn salad or simple guacamole also rounds out the meal with crunch and color.
Creative Ways to Present
For a fun twist, serve these enchiladas in individual ramekins for a personalized portion or layer the chicken mixture and cheese in a casserole for a deconstructed version. You can also make mini enchilada bites for a party appetizer that steals the show.
Make Ahead and Storage
Storing Leftovers
Simply cover leftover enchiladas tightly with foil or transfer to an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making them great for quick lunches or next-day dinners.
Freezing
You can freeze assembled but unbaked enchiladas by wrapping the dish securely with plastic wrap and foil. Freeze for up to 2 months and bake directly from frozen, just add extra baking time to ensure they’re heated through.
Reheating
Reheat enchiladas in the oven at 350°F (175°C) covered with foil until warmed through, about 15 to 20 minutes. Microwaving also works well for individual servings if you’re in a hurry.
FAQs
Can I use a different type of chicken for this recipe?
Absolutely! Whether you prefer shredded rotisserie chicken, poached chicken breast, or leftovers, just make sure it’s well-shredded to blend seamlessly with the filling.
What can I use instead of sour cream?
If you want a lighter option, Greek yogurt makes an excellent substitute that adds creaminess without extra fat, and it pairs perfectly with the salsa verde.
Is there a way to make this recipe vegetarian?
Yes! Replace the chicken with roasted vegetables like zucchini, mushrooms, or beans, and keep all the other ingredients the same to maintain that delicious flavor balance.
How spicy is this Salsa Verde Chicken Enchiladas Recipe?
The spice level depends on the salsa verde you use, but it typically offers a mild to moderate kick. You can adjust the heat by choosing a milder salsa or adding extra chili for a spicier dish.
Can I prepare this dish ahead of time?
Definitely! Prepare the filling and assemble the enchiladas a day in advance, then refrigerate until ready to bake. This makes dinner prep a breeze on busy nights.
Final Thoughts
There’s something truly special about this Salsa Verde Chicken Enchiladas Recipe that makes it a go-to comfort meal with a bright, lively twist. Whether you’re cooking for your family or friends, this dish will bring smiles and satisfy appetites with its perfect blend of flavor and ease. Give it a try and watch how quickly it becomes a favorite in your recipe rotation!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Salsa Verde Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with tangy sour cream and zesty salsa verde, wrapped in warm tortillas, topped with cheese, and baked to perfection. Perfect for a family dinner or casual gathering, they deliver a satisfying blend of creamy, tangy, and cheesy flavors with a mild kick from cumin and garlic.
Ingredients
Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ½ cup Salsa Verde, plus 1 cup extra for topping
Assembly
- 8–10 corn or flour tortillas
- 1 ½ cups shredded cheese (Monterey Jack or Mexican blend)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with sour cream, garlic powder, salt, cumin, and ½ cup of Salsa Verde. Mix thoroughly until all ingredients are well integrated and the mixture is creamy.
- Fill the Tortillas: Lay each tortilla flat and spoon a generous amount of the chicken mixture into the center, spreading it out slightly but keeping it contained for rolling.
- Roll the Tortillas: Tightly roll up each filled tortilla and arrange them seam-side down in a greased baking dish to prevent unrolling during baking.
- Top with Salsa Verde and Cheese: Pour 1 cup of Salsa Verde evenly over the arranged enchiladas, then sprinkle shredded cheese generously over the top to cover all the tortillas.
- Bake Covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes to heat through and allow flavors to meld.
- Melt and Brown Cheese: Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly browned for a delicious crust.
- Serve: Let the enchiladas cool for a few minutes before serving to allow them to set slightly. Enjoy this flavorful dish straight from the oven.
Notes
- Use rotisserie chicken for a quick shortcut, or boil and shred your own chicken breasts.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the filling or salsa verde topping.
- If you prefer a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Warm tortillas slightly before filling to prevent cracking when rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
