These Salsa Verde Chicken Enchiladas are the best green chicken enchiladas with two kinds of cheeses and a delicious filling too.
Not all enchiladas are made with flour tortillas, but these are! They turn out wonderful. They’re soft and delicious. There isn’t an ocean of sauce poured on top, so you don’t have to worry about the tortillas absorbing too much moisture. The filling is delicious, and the choice of cheeses used for these salsa verde chicken enchiladas is perfect.
- bottle salsa verde (or homemade)
- shredded cooked chicken
- Monterey Jack cheese
- Queso Fresco cheese
- sour cream
- onion powder, garlic powder, oregano, cumin, chili powder, salt/pepper
- flour tortillas
How to make Salsa Verde Chicken Enchiladas:
The full, printable recipe is at the end of this post. You will need two pans for this recipe: one 9×13-inch pan and one 9×9-inch pan. Spray them both with nonstick spray.
Put a little bit of the salsa verde in the bottom of the pans and spread it around evenly. Mix the filling ingredients. Spread 1/2 cup of the filling on a flour tortilla. Then roll it up and place it in the pan, seam-side-down. Repeat with all of the remaining tortillas. Place 6 filled tortillas in the large pan and 4 in the smaller pan. Sprinkle Monterey Jack cheese and Queso Fresco cheese on top.
Cover the pans with foil, and bake for about 25 minutes- until warmed through. If you want to take off the foil at the end of baking to brown the tops a little bit, you can do that!
What are the best garnishes for enchiladas?
Fresh cilantro leaves and chopped green onion make them look pretty. Jalapeño slices add a little spice. Fresh lime wedges give you the opportunity to add a little tangy flavor in there. And additional sour cream and/or avocado is delicious too.
Set out a little “garnish bar” so everyone can garnish their salsa verde chicken enchiladas as they desire. Enjoy!
Here are a few more enchilada recipes you might like to try:
- Easy Beef Enchiladas
- Vegetable Enchiladas
- Shrimp Enchiladas
- Asparagus and Chicken Enchiladas
- Three Cheese Chicken Enchiladas
Salsa Verde Chicken Enchiladas
- 2½ cups salsa verde, divided
- 4 cups cooked shredded chicken (about 1 rotisserie chicken)
- 3½ cups shredded Monterey Jack cheese, divided
- 1¾ cups crumbled Queso Fresco cheese, divided
- ¾ cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- Ten 10-inch soft flour tortillas
- fresh cilantro leaves
- sliced jalapeno
- sliced green onions
- lime wedges
- Preheat the oven to 375° F. Spray the insides of a 9x13-inch casserole dish and a 9x9-inch casserole dish with cooking spray. Spread ½ cup salsa verde in the bottom of the larger dish, and spread ¼ cup salsa verde in the bottom of the smaller dish.
- For the filling, to a large bowl add ¾ cup salsa verde, chicken, 2 cups shredded jack cheese, 1 cup crumbled queso cheese, sour cream, onion powder, garlic powder, oregano, cumin, salt, chili powder, and black pepper.Stir to combine.
- Spread about ½ cup of chicken filling on the bottom half of 1 tortilla, roll it up, and place it into one of the prepared pans on top of the salsa verde. Continue this way until all the filling is rolled (you should get 10 enchiladas). Place 6 enchiladas into the larger casserole dish, and 4 into the smaller dish.
- Spread ½cup salsa verde on top of the enchiladas in the larger dish, and spread ¼ cup salsa verde on top of the enchiladas in the smaller dish.
- Sprinkle 1 cup shredded jack cheese and ½ cup crumbled queso cheese on top of the enchiladas on the larger dish. Sprinkle ½ cup shredded jack cheese and ¼ cup crumbled queso cheese on top of the enchiladas on the smaller dish.
- Cover both dishes with foil. Bake until the cheese is melted and the enchiladas are warm throughout, about 25 minutes. If you want to brown the tops a bit, remove the foil and broil them briefly after baking.
- Serve warm with any garnishes you like.