Easy Salsa Verde Chicken Enchiladas

These green chicken enchiladas are so easy to make. With salsa verde, chicken, sour cream, cheese, and cilantro, it’s a quick and easy tasty dinner. Skip to the Chicken Enchiladas recipe

Chicken enchiladas with green sauce

How to Make the Easiest Salsa Verde Enchiladas

I love red sauce enchiladas, but my favorite is to make green sauce chicken enchiladas. Salsa Verde is a green sauce made with tomatillos, garlic, onions and peppers. It’s absolutely delicious. You can make salsa verde yourself (here’s our easy recipe) or buy it yourself at the grocery store. I particularly like using the Hatch brand when I don’t have a house to use. If you’re craving red chicken enchiladas, use our homemade enchilada sauce. Here’s our recipe for Red Chili Chicken Enchiladas.

Creamy green enchiladas

What will you need:

These easy enchiladas are spicy, creamy, and cheesy. Our recipe below makes 4, but you can easily double or even triple it for a crowd. I do this when I attend family potlucks all the time. They are always a hit.

  • Green sauce, also called tomato sauce. As I mentioned before, you can buy it from the store or you can make it yourself.
  • Boiled and shredded chicken. Store-bought rotisserie chicken or leftover chicken works great. I also like to make large batches of shredded chicken for weeknight dinners. Here’s our recipe for tender chicken cutlets if you want to do the same.
  • The garlic adds more flavor and spice.
  • Sour cream and grated cheese. The sour cream makes the green enchilada sauce creamier and the cheese melts in the oven.
  • Fresh coriander adds an extra touch of color and freshness.
  • Corn or flour tortillas. Corn is more traditional, but flour works too. We use flour tortillas in the video. Here’s our corn tortilla recipe, as well as our flour tortilla recipe.

make green sauce for enchiladas

This creamy green enchilada sauce couldn’t be easier. Here are the simple steps I follow to do it:

Step 1: Heat the garlic in some oil and add the green sauce. The sauce already has garlic in it, but I like the added flavor from the extra garlic.

Step 2 – Add sour cream and fresh cilantro to the sauce. It’s the sour cream that makes the sauce so creamy.

Step 3: Add the shredded chicken and a handful of cheese. Adding the chicken to the hot sauce gives you a head start on heating. Chicken absorbs a lot of flavor. I could stop here and eat the whole pan!

Creamy sauce for green chicken and cheese enchiladas
The sour cream makes the green enchilada sauce creamy. Shredded chicken soaks up so much flavor!

Step 4: Fill tortillas with chicken and sauce and roll up. To keep the sauce inside the tortillas, place the enchiladas in a casserole dish, seam side down.

Step 5: Pour the remaining sauce over the enchiladas and sprinkle with cheese. I bake them in the oven until the cheese is melted and the sauce is nice and bubbly.

Serving the enchiladas
After brushing additional sauce over the enchiladas, I cook until the sauce is hot and bubbly.

A note on tortillas

As I mentioned earlier, you can use flour or corn tortillas to make these enchiladas. Corn is the most traditional option, but it depends on what you have on hand and what texture you want.

Flour tortillas will soften in the oven, while corn tortillas will hold together a little better. If using corn tortillas, look for thicker tortillas as they hold up slightly better than thin ones.

You’ll need to soften the corn tortillas a bit before you stuff and roll them. Frying in a little oil softens them and enhances the corn flavor of the tortillas.

More green sauce recipes

Updated recipe originally posted February 2012. Since it was posted in 2012 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Easy Chicken Enchiladas with Green Sauce

  • COOK

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are easy to make. Salsa Verde is a green tomato sauce made with garlic, onions and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it at the store. There are great options. Look for a medium heat sauce.

makes 4 servings

Watch us at the recipe

will need

1 teaspoon unflavoured oil

2 garlic cloves, chopped

2 cups (16 ounces) salsa verde, store-bought or try our Grilled Salsa Verde recipe

1/2 cup sour cream

1/4 cup fresh coriander leaves and stalks, chopped, plus more for serving

2 cups cooked chicken cutlets, see how we make chicken cutlets

1 cup shredded cheddar, Monterey Jack, or mixed Mexican cheese

6 flour or corn tortillas (6 inches), see notes


  • make sauce
  • Heat the oil in a skillet over medium-high heat, then sauté the garlic until fragrant, about 1 minute. Add the green sauce and cook until heated through, about 1 minute. Remove the pan from the heat, then add the sour cream and coriander. Taste to taste, adding salt, pepper or more sour cream to taste if the sauce is too hot. Reserve about 1 cup of sauce to assemble the enchiladas.

Advice from Adam and Joanne

  • Meatless Version: Replace the chicken with veggies like zucchini, eggplant, mushrooms, onions, and winter squash. Add them to the creamy sauce, cooked but always with a bit of crunch, as they continue to cook in the oven.
  • Tortillas: Flour and corn tortillas can be used. Flour tortillas come out a lot softer than corn tortillas, so it depends on what you have on hand and what end result you’re looking for. If using corn tortillas, look for thicker tortillas as they hold up slightly better than thin ones. You’ll need to soften the corn tortillas a bit before you stuff and roll them. Frying in a little oil softens them and enhances the corn flavor of the tortillas.
  • Take A Step Ahead: As the enchiladas sit, they soak up more and more sauce, which can make them softer and a little mushy. I prefer to make them the same day and I don’t recommend making them ahead of time or freezing them. (Nonetheless, I’ve been known to eat leftovers the next day with no complaints.)
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 460 / protein 33 grams / carbohydrates 31 grams / fiber 3g / total sugar 7g / total fat 23 grams / Saturated Fatty Acids 11g / cholesterol 113mg

AUTHOR: Adam and Joanne Gallagher

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Source : inspiredtaste.net

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