Easy Salsa Verde Chicken Enchiladas

Creamy, cheesy salsa verde chicken enchiladas made with tender shredded chicken, tangy green sauce, and melty cheese. This easy weeknight dinner comes together in just 35 minutes and is always a family favorite.

Course Entree

Cuisine Mexican

Keyword enchiladas, salsa verde chicken enchiladas

Prep Time 15

Cook Time 20

Total Time 35

Servings enchiladas

Calories 388kcal

Ingredients

1 rotisserie chicken shredded (or 4 cooked chicken breasts)
2 cups shredded Mexican cheese
1/2 red onion diced
1/4 cup cilantro chopped
2 teaspoons olive oil
1/2 cup sour cream
2 cups salsa verde
7 –8 flour tortillas or corn for gluten-free

Garnish (optional)

1 tomato chopped
Cilantro chopped
Red onion diced

Instructions

Preheat oven to 350°F
Heat olive oil in a large skillet over medium heat
Add the diced red onion and cilantro, cook until softened, about 2–3 minutes
Pour in the salsa verde and simmer for 2 minutes
Stir in the sour cream until smooth and creamy
Reserve 1 cup of the sauce for topping
Add shredded chicken to the remaining sauce and mix until fully coated
To assemble:
Fill each tortilla with about 1/4 cup of the chicken mixture and 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in a greased baking dish
Pour the reserved sauce over the enchiladas and top with remaining cheese
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly
Garnish with tomatoes, cilantro, and red onion
Serve warm and enjoy

Notes

- Warm tortillas before rolling to prevent cracking
- Corn tortillas can be used for a gluten-free version
- Rotisserie chicken saves time and adds extra flavor
- You can assemble ahead and refrigerate up to 24 hours before baking
- Add avocado, sour cream, or hot sauce for serving

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