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!
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.