Name: Salsa Verde Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 2 cups salsa verde, divided; 1 cup sour cream; 1 cup shredded Monterey Jack cheese, divided; 1/2 cup shredded cheddar cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 8 flour or corn tortillas; 1/4 cup chopped fresh cilantro; Lime wedges for serving

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If you’re searching for a truly irresistible dinner that’s vibrant, cheesy, and comforting all at once, you’re absolutely going to fall in love with Salsa Verde Chicken Enchiladas. This crowd-pleasing casserole layers tender shredded chicken with a quick creamy filling, tangy salsa verde, and a glorious blanket of perfectly melted cheese. It’s weeknight-easy yet festive enough for casual parties, delivering all the flavor of your favorite taqueria right from your own kitchen!

Ingredients You’ll Need

Salsa Verde Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salsa Verde Chicken Enchiladas is how just a handful of well-chosen ingredients combine to create something spectacular. Each element has a purpose: bold flavor, creamy texture, beautiful color, or all of the above! Don’t be tempted to skip anything—these ingredients are what give the dish its signature character.

Cooked shredded chicken: The heart of the filling; use freshly poached chicken or shortcut with rotisserie for extra ease.
Salsa verde: Tangy, bright, and mildly spicy; it soaks every layer with zesty flavor—choose your favorite jarred or homemade variety.
Sour cream: Adds luscious creaminess to the chicken filling and balances out the salsa’s tartness.
Shredded Monterey Jack cheese: Melts like a dream, creating that gooey, cheesy top everyone fights over; use half in the filling, half on top.
Shredded cheddar cheese: For a sharp, golden boost in the filling—it pairs beautifully with the mild Jack.
Garlic powder: Simple and punchy; gives the filling depth and savory aroma without any extra prep work.
Cumin: This warm spice is subtle but essential, bringing a whisper of smoky earthiness to every bite.
Flour or corn tortillas: The classic vessel; corn gives a rustic vibe while flour keeps things pillowy—pick your team or mix both!
Chopped fresh cilantro: For a pop of fresh, herby flavor and a little visual sunshine on top before serving.
Lime wedges: A spritz just before digging in turns these enchiladas bright and vibrant—a must-have finish.

How to Make Salsa Verde Chicken Enchiladas

Step 1: Make the Creamy Chicken Filling

Start by combining your cooked shredded chicken with 1 cup of salsa verde, sour cream, half of the shredded Monterey Jack, all the cheddar, garlic powder, and cumin in a big mixing bowl. Stir until everything is well blended—the mixture should be creamy, savory, and oh-so-inviting. This step is the key to making sure each bite of the enchiladas has plenty of zesty sauce and luscious texture.

Step 2: Prep the Baking Dish

Grab your trusty 9×13-inch baking dish and spread 1/2 cup of salsa verde in an even layer on the bottom. This not only prevents the tortillas from sticking, it infuses extra moisture and flavor into the base of your Salsa Verde Chicken Enchiladas.

Step 3: Fill and Roll the Enchiladas

Spoon about 1/3 cup of the chicken filling onto each tortilla, then roll tightly. As you finish each one, line them up seam-side down in the baking dish. The tortillas should snuggle together so the filling stays put and every enchilada bakes up tender in the oven.

Step 4: Top with Salsa Verde and Cheese

Once your enchiladas are arranged in the dish, pour the remaining salsa verde over the top, making sure each roll is fully covered. Sprinkle with the rest of the Monterey Jack cheese. Don’t be shy—this cheesy blanket is what takes Salsa Verde Chicken Enchiladas from good to unforgettable!

Step 5: Bake to Golden, Bubbly Perfection

Cover the baking dish with foil and bake at 375°F for 20 minutes. This allows the flavors to meld and the cheese to melt gently. Then, uncover and bake for an additional 5 minutes so the top gets beautifully golden and bubbling. Your kitchen will smell incredible!

Step 6: Garnish and Serve

As soon as your enchiladas are out of the oven, shower them with chopped fresh cilantro for a burst of color and freshness. Serve with lime wedges on the side so everyone can brighten up their plate to taste.

How to Serve Salsa Verde Chicken Enchiladas

Garnishes

Salsa Verde Chicken Enchiladas are irresistible on their own, but the right garnishes turn them into something truly special. Scatter extra cilantro for a fresh, herbaceous lift, add sliced radishes or thinly sliced green onions for crunch, or drizzle on a bit more salsa verde for double the sauciness. For an extra creamy touch, dollop with more sour cream or a few slices of ripe avocado just before serving.

Side Dishes

These enchiladas are wonderfully filling, but pairing them with a couple of classic sides transforms dinner into a Mexican fiesta. Try serving with a heap of fluffy cilantro-lime rice, a bowl of spicy black beans, or a quick corn salad. If you crave crunch, a simple green salad with a lime vinaigrette rounds things out perfectly.

Creative Ways to Present

If you want to wow your guests, present Salsa Verde Chicken Enchiladas family-style in the baking dish, piping hot and bubbling at the table. For a party twist, slice each enchilada in half and serve as small bites on a festive platter with toothpicks or mini forks. You can even assemble in individual ramekins for a personalized, elegant touch—everyone gets their own cheesy, golden-topped portion!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Salsa Verde Chicken Enchiladas (lucky you!), transfer them to an airtight container. They’ll stay fresh for up to 3 days in the refrigerator. The flavors deepen overnight, making a delicious lunch or quick dinner the next day.

Freezing

Salsa Verde Chicken Enchiladas also freeze beautifully! Assemble the enchiladas completely, but stop before baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw in the fridge overnight before baking as directed for a total dinner lifesaver.

Reheating

To reheat, cover with foil and warm in a 350°F oven until hot throughout (about 20 minutes). Individual portions can be microwaved for a couple of minutes. If possible, add a sprinkle of fresh cheese or salsa before reheating to bring everything back to its original creamy, cheesy glory.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a fantastic shortcut for Salsa Verde Chicken Enchiladas. It’s tender, packed with flavor, and saves a ton of prep time—just shred and go.

How do I make this recipe spicier?

If you love heat, add minced jalapeños to the filling, or stir a bit of cayenne pepper into the chicken mix. You can also pick a spicier salsa verde or offer hot sauce on the side for those who like to turn up the fire.

Are corn or flour tortillas better?

Both work beautifully! Corn tortillas give you a more traditional, slightly chewy texture with a toasty corn flavor. Flour tortillas turn out softer and a bit fluffier. Choose according to your taste or try a mix for fun.

Is this recipe gluten-free?

Yes, with one simple swap! Use 100 percent corn tortillas instead of flour, and be sure your salsa verde is gluten-free. It’s an easy adaptation that doesn’t compromise flavor or texture.

Can I make Salsa Verde Chicken Enchiladas ahead of time?

Definitely. Assemble the enchiladas (up to the topping with cheese) and refrigerate covered for up to a day in advance. When you’re ready to bake, let them sit at room temperature while the oven preheats, then continue as directed.

Final Thoughts

I hope you give these Salsa Verde Chicken Enchiladas a spot at your dinner table soon! With every cheesy, tangy, creamy bite, you’ll see just how easy and soul-satisfying homemade enchiladas can be. If you try them, don’t forget to share your delicious results—you might just inspire your friends and family to whip up a batch of their own!

Salsa Verde Chicken Enchiladas Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

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Description

These Salsa Verde Chicken Enchiladas are a flavorful and comforting dish that is perfect for a weeknight dinner or a casual gathering. The combination of tender shredded chicken, tangy salsa verde, and creamy cheeses wrapped in tortillas creates a delicious and satisfying meal.

Ingredients

Scale

For the Enchiladas:

3 cups cooked shredded chicken
2 cups salsa verde, divided
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon cumin
8 flour or corn tortillas
1/4 cup chopped fresh cilantro
Lime wedges for serving

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Instructions

Preheat the Oven: Preheat oven to 375°F (190°C).
Prepare the Filling: In a large bowl, mix chicken, 1 cup salsa verde, sour cream, 1/2 cup Monterey Jack cheese, cheddar cheese, garlic powder, and cumin.
Assemble the Enchiladas: Spread 1/2 cup salsa verde in a baking dish. Fill each tortilla with chicken mixture, roll tightly, and place in the dish seam-side down.
Bake: Pour remaining salsa verde over enchiladas, top with Monterey Jack cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted.
Serve: Sprinkle with cilantro and serve with lime wedges.