Chicken Verde Enchiladas

Chicken Verde Enchiladas – our favorite chicken enchilada recipe! Only takes a few minutes to assemble and is ready to eat in about 30 minutes! Chicken, pepper jack cheese, sour cream, diced green chiles, and cilantro baked in tortillas and topped with a creamy sour cream and salsa verde sauce. Can use low-carb or corn tortillas for a low-carb or gluten-free meal. Serve with some black beans and rice for a meal the whole family will enjoy!

plate of chicken enchiladas with beans and rice with text overlay

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Salsa Verde Chicken Enchiladas

These Chicken Verde Enchiladas are a super quick weeknight meal that packs a ton of great flavor! This recipe only takes minutes to prepare and the whole family gobbles it up! Chicken, cheese, sour cream, green chilies, and cilantro baked in flour tortillas and topped with a creamy salsa verde sauce. YUM! Whip up some beans and rice for a fiesta better than any restaurant!

What is Salsa Verde?

Salsa verde is a type of spicy, green sauce in Mexican cuisine made with tomatillos and green chili peppers.

baking dish of chicken enchiladas topped with lettuce and tomato

How to Make Chicken Enchiladas Verde

This dish is super easy to make with only a few simple ingredients. Add shredded chicken, pepper jack cheese, sour cream, diced green chiles, and chopped cilantro to a large bowl. Stir to combine. Spoon chicken mixture evenly down tortillas. Roll up and place seam side down in a lightly greased baking dish. Bake the enchiladas until golden brown. In a separate bowl, whisk together sour cream and salsa verde. Pour the sauce over the enchilada and bake for an additional 5 minutes. 

Helpful Tips & Frequently Asked Questions

  • I use rotisserie chicken in this recipe. You can use any cooked chopped chicken. Chicken breasts, chicken tenderloins, or chicken thighs all work great.
  • I use low-carb flour tortillas. They taste just as good as regular tortillas but are high in fiber and protein.
    • You can substitute corn tortillas. 
  • Feel free to substitute a can of green enchilada sauce for the salsa verde.
  • You can omit the cilantro. It is just a personal preference.
  • What can I add to the enchiladas?
    • chopped white onion
    • lime juice
    • black beans
    • garlic
    • ground cumin or taco seasoning
  • Are Chicken Verde Enchiladas spicy? We did not think this was a spicy dish. If you are worried about the heat, you can substitute Monterey jack cheese.
  • Can Chicken Enchiladas be frozen? Yes! Assemble the enchiladas without the sauce. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
    • When ready to bake, thaw overnight and bake as directed.
  • Store leftovers in an airtight container in the fridge.
plate of chicken enchiladas with beans and rice

What to Serve with Enchiladas

We serve these enchiladas with some black beans and Mexican rice alongside tortilla chips and salsa. This is equally delicious with our favorite Mexican Chopped Salad. Give these quick and easy enchiladas a try. They are sure to become a family favorite!

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plate of chicken enchiladas with beans and rice with text overlay

Chicken Verde Enchiladas

Yield: 4 people
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Chicken Verde Enchiladas – our favorite chicken enchilada recipe! Only takes a few minutes to assemble and is ready to eat in about 30 minutes! Chicken, pepper jack cheese, sour cream, diced green chiles, and cilantro baked in tortillas and topped with a creamy sour cream and salsa verde sauce. Can use low-carb or corn tortillas for a low-carb or gluten-free meal. Serve with some black beans and rice for a meal the whole family will enjoy!

Ingredients:

Enchiladas

  • 3 cups cooked chopped chicken
  • 2 cups shredded Pepper Jack cheese
  • ½ cup sour cream
  • 1 (4-oz) can diced green chilies
  • cup chopped fresh cilantro
  • 8 (8-inch) flour tortillas

Sauce

  • ½ cup sour cream
  • ½ cup Salsa verde

Instructions:

  • Preheat oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
  • Stir together chicken, cheese, ½ cup sour cream, green chilies, and cilantro. Spoon chicken mixture evenly over flour tortillas and roll up. Arrange in baking dish seam side down.
  • Bake for 30-35 minutes or until golden brown.
  • Whisk together ½ cup sour cream and salsa verde. Pour over baked enchiladas.
  • Bake for an additional 5 to 10 minutes.

Notes:

  • I use rotisserie chicken in this recipe. You can use any cooked chopped chicken. Chicken breasts, chicken tenderloins, or chicken thighs all work great.
  • I use low-carb flour tortillas. They taste just as good as regular tortillas but are high in fiber and protein.
    • You can substitute corn tortillas. 
  • Feel free to substitute a can of green enchilada sauce for the salsa verde.
  • You can omit the cilantro. It is just a personal preference.
  • What can I add to the enchiladas?
    • chopped white onion
    • lime juice
    • black beans
    • garlic
    • ground cumin or taco seasoning
  • Are Chicken Verde Enchiladas spicy? We did not think this was a spicy dish. If you are worried about the heat, you can substitute Monterey jack cheese.
  • Can Chicken Enchiladas be frozen? Yes! Assemble the enchiladas without the sauce. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
    • When ready to bake, thaw overnight and bake as directed.
  • Store leftovers in an airtight container in the fridge.

Steph

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baking dish of chicken enchiladas topped with lettuce and tomato with text overay

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Comments

  1. How do you keep the tortillas from getting soggy???? I have made this kind of recipe everytime I receive an email that you made something yummy they just don’t seem to work out. I don’t make and hold, I make an immediately put them in the oven. What am I doing wrong?!

    1. These enchiladas get crispy because the sauce isn’t baked on top of them. The sauce is added at the end of the baking time.

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