Salsa Verde Chicken Enchiladas

4.80 from 10 votes

Fresh and flavorful salsa verde chicken enchiladas are made with tortillas stuffed with a creamy and vibrant salsa verde sauce, tender shredded chicken and shredded cheese then baked with even more melty cheese on top. It’s the perfect easy dinner idea that can be made ahead and popped in the oven any night of the week!

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Author Melissa Williams

Ingredients

1 teaspoon olive oil
2 cloves garlic minced
16 ounces salsa verde
¾ cup sour cream
2 cups shredded cooked chicken
1.5 cups shredded Monterey Jack or Mexican cheese blend
8 6" tortillas flour or corn
cilantro for topping

Instructions

Preheat the oven to 350° F and spray a 9x13 baking dish with non-stick spray. Set aside.
To a large skillet over medium heat, add the olive oil and minced garlic, cooking until fragrant. Stir in the salsa and heat through.
1 teaspoon olive oil, 2 cloves garlic, 16 ounces salsa verde
Remove the pan from the heat and stir in the sour cream. Taste and adjust seasoning, adding salt & pepper as needed. Reserve 1 cup of the sauce and set aside.
3/4 cup sour cream
To a large bowl, add the shredded chicken, half of the cheese, and the sauce that hasn’t been reserved. Stir together.
2 cups shredded cooked chicken, 1.5 cups shredded Monterey Jack
Spread a few tablespoons of the reserved sauce to the bottom of the prepared baking dish.
Assemble the enchiladas by laying out a tortilla and adding approximately ⅓ cup of the chicken mixture to the center. Roll it up and place it seam side down into the prepared dish. Repeat until out of tortillas and chicken mixture.
8 6" tortillas
Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining cheese evenly over the top.
Cover the dish with foil and bake for 15 minutes or until heated through. Remove the foil and bake an additional 10 minutes until cheese is melted.
Garnish with cilantro and serve.
cilantro for topping
Additional toppings: green onions, salsa, guacamole, sour cream, etc.

Notes

Top with green onions, sour cream or crema, guacamole, or salsa.
Use cheddar or manchego cheese inside the filling, then top with queso fresco or cotija cheese.
Make it vegetarian by skipping the chicken and adding veggies like mushrooms, squash, zucchini, bell peppers, and beans.
Store leftovers covered in the fridge for up to 3 days.

Nutrition