If you’re craving a dish that bursts with vibrant flavors and comforting textures, the Salsa Verde Chicken Enchiladas Recipe is just what you need. This recipe blends tender, shredded chicken with tangy salsa verde and melty cheese, all wrapped in warm tortillas that bake to perfection. It’s a perfect weeknight dinner that feels special yet comes together effortlessly, making every bite a delightful celebration of classic Mexican-inspired goodness.
Ingredients You’ll Need
Simple, essential ingredients come together in this Salsa Verde Chicken Enchiladas Recipe to create a beautiful harmony of taste, texture, and color. Each one plays a vital role in making this dish both flavorful and satisfying.
- Shredded cooked chicken: The heart of the dish, providing lean protein and a tender bite.
- Tortillas (corn or flour): These wrap around the filling, giving structure and a soft yet slightly chewy texture.
- Sour cream: Adds creaminess and a hint of tang that balances the spices.
- Salsa Verde: Brings a zesty, slightly spicy green sauce that defines the flavor profile.
- Garlic powder: Enhances the savory notes with subtle depth and warmth.
- Cumin: Infuses the filling with a dusting of smoky earthiness that’s absolutely irresistible.
- Shredded cheese (Monterey Jack or Mexican blend): Melts beautifully on top to create rich, gooey goodness.
- Salt: Essential for seasoning and bringing all the flavors to life.
How to Make Salsa Verde Chicken Enchiladas Recipe
Step 1: Prepare the Filling
In a large bowl, combine shredded cooked chicken with sour cream, garlic powder, salt, cumin, and a generous amount of salsa verde. Mix them together until the ingredients are fully incorporated and the filling looks creamy with just the right hint of green specks. This combination creates a filling that’s juicy, aromatic, and perfectly seasoned.
Step 2: Fill the Tortillas
Lay out your tortillas flat and spoon a portion of the chicken mixture right onto the center of each one. Make sure not to overload them so the enchiladas can be rolled tightly without breaking. This step ensures every bite has that wonderful balance of warm tortilla and savory filling.
Step 3: Roll and Arrange
Carefully roll each tortilla tightly around the filling, then place them seam-side down in a greased baking dish. This keeps the enchiladas secure during baking and creates a neat, inviting presentation.
Step 4: Top with Salsa Verde and Cheese
Pour the remaining salsa verde generously over the rolled tortillas, letting it seep into every nook and cranny. Then sprinkle shredded cheese evenly on top, ensuring a bubbly, golden crust once baked.
Step 5: Bake to Perfection
Cover your baking dish with foil and bake at 350°F (175°C) for 20 minutes to heat through and meld the flavors. Remove the foil afterward and bake for an additional 5 to 10 minutes, allowing the cheese to melt beautifully and develop a slight golden brown finish. Your kitchen will fill with an intoxicating aroma that’s impossible to resist.
Step 6: Serve and Enjoy
Once baked, let the enchiladas sit for a few minutes before serving. This resting time helps the filling settle, making each slice hold together perfectly. Then dig in and savor the delightful combination of tangy salsa verde, creamy chicken, and ooey-gooey cheese!
How to Serve Salsa Verde Chicken Enchiladas Recipe
Garnishes
Topping your enchiladas with fresh garnishes elevates the dish both visually and flavor-wise. Try a sprinkle of chopped fresh cilantro for a burst of herbal brightness, a dollop of sour cream for cool creaminess, and some sliced avocado for butteriness. A squeeze of lime juice over the top adds a zesty finish that truly wakes up the palate.
Side Dishes
Pairing this enchilada recipe with complementary sides enhances the whole meal experience. Mexican rice or cilantro-lime rice brings a subtle, herby base; refried beans or black beans add heartiness; and a crisp salad with a light vinaigrette refreshes the palate between rich bites.
Creative Ways to Present
For a fun twist, try serving the enchiladas in individual ramekins for a personalized touch, or layer the filling and salsa verde like a casserole for a deconstructed take. You can also accompany the dish with colorful tortilla chips or a vibrant corn salad for a festive presentation that makes every meal feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas taste just as amazing the next day. Place them in an airtight container and store them in the refrigerator for up to 3 days. This makes for a convenient and satisfying meal when you’re short on time but craving comfort food.
Freezing
If you want to enjoy the Salsa Verde Chicken Enchiladas Recipe later, you can freeze them before baking. Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready, bake them directly from frozen by increasing the baking time and keeping the dish covered initially to prevent drying out.
Reheating
To reheat leftovers, cover the enchiladas with foil and warm them in a 350°F oven until heated through and the cheese is melty again, about 15 to 20 minutes. Alternatively, microwave individual portions covered with a damp paper towel for a quicker option, although the oven method retains the best texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just shred it thoroughly before mixing it with the other filling ingredients.
What type of cheese works best for these enchiladas?
Monterey Jack and Mexican cheese blends melt beautifully and offer a mild, creamy taste that complements the salsa verde well. You can also experiment with cheddar or Oaxaca cheese if you prefer a different flavor profile.
Can I make these enchiladas gluten-free?
Yes! Simply use corn tortillas that are labeled gluten-free to ensure the entire dish remains safe for those avoiding gluten. Corn tortillas also add a lovely authentic texture and flavor.
How spicy is the salsa verde in this recipe?
The salsa verde adds a moderate level of spice with a fresh, tangy kick from tomatillos. You can adjust the quantity to suit your taste, or opt for a milder version if preferred.
Can I prepare the enchiladas ahead of time and bake later?
Definitely! You can assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. This makes meal planning much easier and the flavors even better melded.
Final Thoughts
There’s something so wonderfully satisfying about a dish like the Salsa Verde Chicken Enchiladas Recipe — it’s colorful, comforting, and bursting with flavor that feels both familiar and fresh. Whether you’re cooking for family, hosting friends, or craving a delicious solo meal, this recipe never fails to impress and delight. Give it a try, and let it become a go-to favorite in your kitchen!
Print
Salsa Verde Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Salsa Verde Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish. Featuring tender shredded chicken mixed with creamy sour cream, zesty salsa verde, and a blend of spices, all wrapped in soft tortillas and baked with melted cheese on top. Perfect for a comforting weeknight dinner that serves six.
Ingredients
Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 cup salsa verde (plus extra for topping)
Assembly and Topping
- 6–8 tortillas (corn or flour)
- 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
- Cooking spray or butter for greasing the baking dish
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken with the sour cream, garlic powder, salt, cumin, and 1/2 cup of salsa verde. Mix until all ingredients are well incorporated and the mixture is creamy and flavorful.
- Fill the Tortillas: Lay each tortilla flat and spoon a portion of the chicken mixture into the center. Spread evenly but do not overfill to allow for easy rolling.
- Roll the Tortillas: Tightly roll each tortilla around the chicken filling. Place the rolled tortillas seam-side down in a greased baking dish to prevent them from unrolling while baking.
- Top with Salsa Verde & Cheese: Pour the remaining salsa verde evenly over the rolled tortillas in the dish. Then sprinkle the shredded cheese generously over the top to cover the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in and bake in a preheated oven at 350°F (175°C) for 20 minutes. This allows the enchiladas to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes or until the cheese is melted, bubbly, and starting to brown slightly.
- Serve: Let the enchiladas cool for a few minutes after baking to allow them to set. Serve warm and enjoy your flavorful salsa verde chicken enchiladas!
Notes
- You can use either corn or flour tortillas depending on your preference.
- Rotisserie chicken is a great shortcut, but homemade shredded chicken works just as well.
- Adjust the amount of salsa verde based on how spicy and saucy you like your enchiladas.
- For extra flavor, consider adding chopped cilantro or diced onions inside the filling or as a garnish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
