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These chicken enchiladas verdes come together with simple ingredients and the creamiest salsa verde sauce. They’re the perfect blend of comforting, cheesy, and bright — ideal for a quick weeknight dinner or an easy weekend meal.
We stuffed these enchiladas with our Instant Pot Whole Chicken recipe and wrapped them in our Sourdough Tortillas or Gluten Free Flour Tortillas for an extra nutrient-dense dinner. Check them out before you get started!
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If you love enchiladas but sometimes need a sauce that’s a bit lighter and kid-friendly, do I have a recipe for you!
Chicken enchiladas verde are everything you love about classic enchiladas (hello tortillas and cheese), but they’re decked out in a creamy, flavorful, and just a teensy bit zesty sauce. What’s even better is that this sauce is a breeze to make. Seriously, just two ingredients!
The ingredients in question are salsa verde and sour cream (unless you make your salsa verde from scratch, in which case, I tip my hat to you), a heavenly combination you will reach for again and again.
And again.
For us, the reaching began when I wanted enchiladas, but the thought of red enchilada sauce turned my stomach (I was probably pregnant. I can’t remember). That’s when I discovered chicken enchiladas verde and the two-ingredient magic sauce. We like to make up a big pan of these and eat on them for a couple of days.
Like all good casserole-ish dishes, this one tastes even better the next day. So, feel free to batch-prep these for the week, or even toss them in the freezer for later!
Ingredients for Chicken Enchiladas Verde
- Salsa verde: Forms the base of the creamy green sauce.
- Sour cream: Softens the tang of the salsa and makes the sauce velvety.
- Tortillas: We use our sourdough tortillas or Gluten Free Flour tortillas for these chicken enchiladas verdes, but you can use your favorite flour or corn tortillas as well.
- Shredded chicken: Rotisserie, leftover chicken, or freshly cooked.
- Diced green chiles: Add mild heat and that classic “verde” flavor.
- Shredded cheese: Monterey Jack, pepper jack, or a Mexican blend all melt beautifully.
- Salt + pepper: To season everything to taste.
- Optional toppings: Fresh cilantro, lime wedges, sliced jalapeños, or extra sour cream.
Ingredient Notes
- Tortillas: Flour tortillas are softer and easier to roll, while corn tortillas give a more traditional flavor and texture. If using corn, warm them first so they don’t crack.
- Chicken: Rotisserie chicken makes this recipe incredibly quick or check out our recipe for Instant Pot Whole Chicken for a budget-friendly option.
- Cheese: Monterey Jack melts smoothly and gives that creamy pull. Pepper jack adds a kick, and Mexican-style blends are a convenient all-in-one option.
- Salsa verde: Store-bought is perfect here. Look for brands made with tomatillos, jalapeños, and cilantro for the freshest flavor.
- Sour cream: Full-fat works best for a silky sauce that doesn’t curdle in the oven.
How to Make Chicken Enchiladas Verde (Step-by-Step Instructions)
Step 1: Prep the sauce. In a bowl, stir together the salsa verde and sour cream until smooth. Spread a thin layer of the mixture over the bottom of a greased baking dish.
Step 2: Fill the tortillas. Lay out the tortillas and spoon shredded chicken, cheese, and diced green chiles down the center of each.
Step 3: Roll & arrange. Roll up each tortilla tightly and place them seam-side down in the baking dish on top of the sauce.
Step 4: Add the remaining sauce. Pour the rest of the salsa verde mixture evenly over the enchiladas.
Step 5: Top with cheese. Sprinkle the remaining cheese evenly over the top.
Step 6: Bake: Cover the dish with foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Step 7: Serve: Let the enchiladas rest for a few minutes before serving. Garnish with cilantro, lime wedges, or extra sour cream if desired.
Tips for the Best Chicken Enchiladas Verde
- Warm the tortillas: Warm flour tortillas briefly in the oven or heat corn tortillas in a skillet to prevent tearing.
- Season the chicken: Even rotisserie chicken benefits from a pinch of salt, pepper, and maybe a little garlic powder.
- Don’t oversauce the bottom: A thin layer prevents sticking without making the tortillas soggy.
- Roll them snugly: Tight rolls help them bake evenly and keep everything in place.
- Watch during the last 5–10 minutes: Every oven is different—remove once the cheese is bubbly and lightly golden.
Variations to Try
- Add veggies: Sautéed onions, bell peppers, or spinach blend beautifully with the chicken.
- Make it spicier: Add jalapeños, pepper jack cheese, or a spicier salsa verde.
- Use a different protein: Shredded pork, turkey, or pulled rotisserie turkey also work well.
- Dairy-free option: Use a cashew crema and a dairy-free shredded cheese.
- Gluten-free option: Use corn tortillas and check the salsa verde label to ensure it’s gluten-free.
What to Serve With Enchiladas Verdes
- Mexican rice or cilantro-lime rice
- Black beans or refried beans
- Fresh salad with lime vinaigrette
- Guacamole, chips, and pico de gallo
- Roasted vegetables for a lighter side
Storage + Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze the enchiladas before baking (without the cheese topping) for up to 3 months. Add cheese just before baking.
- Reheat: Warm in the oven at 325°F until heated through, or microwave in individual portions. The oven keeps them saucy and prevents sogginess.
FAQs about Chicken Enchiladas Verde
Can I use corn tortillas?
Yes! Corn tortillas are traditional but more fragile. Warm them well before filling so they’re easier to roll.
Can I make the enchiladas ahead of time?
Definitely. Assemble the enchiladas up to a day in advance and bake when ready. Wait to add the cheese until just before baking for the best texture.
How spicy is salsa verde?
Most store-bought salsa verdes are mild. You can choose a spicier version or add diced jalapeños if you want more heat.
Chicken Enchiladas Verde
Ingredients
- 3 cups cooked shredded chicken
- 4 ounces diced green chilies
- 7 flour tortillas
- 8 ounces Monterey Jack cheese, freshly grated
- 16 ounces salsa verde
- 16 ounces sour cream
Instructions
- Prep the sauce: In a bowl, stir together the salsa verde and sour cream until smooth. Spread a thin layer of the mixture over the bottom of a greased baking dish.
- Assemble the enchiladas: Lay out the tortillas and spoon 1/3 cup chicken, a sprinkle of shredded cheese, and a spoonful of diced green chiles down the center of each one. Roll them tightly and place them seam-side down in the baking dish on top of the sauce.
- Add the remaining sauce: Pour the rest of the salsa verde–sour cream mixture evenly over the enchiladas.
- Top with cheese: Sprinkle the remaining cheese over the top.
- Bake: Cover the dish with foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Serve: Let the enchiladas rest for a few minutes before serving. Garnish with cilantro, lime, or extra sour cream if desired.
You’re going to Love these Chicken Enchiladas Verde!
If you are a connoisseur of creamy sauces or Mexican food, you are going to absolutely love these chicken enchiladas verdes. They come together quickly, bake up beautifully, and (the best part) are covered in cheese. What’s not to love? Absolutely nothing. Happy baking!
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