These Salsa Verde Chicken Enchiladas are the best green chicken enchiladas with two kinds of cheeses and a delicious filling too.

salsa verde chicken enchiladas

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.

ingredients displayed for making salsa verde chicken enchiladas

Ingredients needed:

  • 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

four photos showing process of assembling salsa verde chicken enchiladas

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.

salsa verde chicken enchiladas

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!

dish of salsa verde chicken enchiladas

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.

salsa verde chicken enchilada on a plate

Set out a little “garnish bar” so everyone can garnish their salsa verde chicken enchiladas as they desire. Enjoy!

salsa verde enchilada fork cutting into it

Here are a few more enchilada recipes you might like to try:

salsa verde chicken enchiladas
4.67 from 3 votes

Salsa Verde Chicken Enchiladas

These "green sauce" enchiladas are so delicious!
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Servings: 10 enchiladas
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Ingredients

FILLING:

TORTILLAS:

  • Ten 10-inch soft flour tortillas

OPTIONAL GARNISHES:

  • fresh cilantro leaves
  • sliced jalapeno
  • sliced green onions
  • lime wedges

Instructions 

  • 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. 

Nutrition

Serving: 1enchilada, Calories: 558kcal, Carbohydrates: 41g, Protein: 34g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 1491mg, Potassium: 448mg, Fiber: 2g, Sugar: 8g, Vitamin A: 996IU, Vitamin C: 2mg, Calcium: 523mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.67 from 3 votes (1 rating without comment)

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4 Comments

  1. Cindy B says:

    So good! And so easy! On repeat at our house.

  2. Carol Simberg says:

    4 stars
    Made this recipe in 2 7″x11″ pans, using smaller (7″) tortillas and guesstimating some of the ingredient amounts. So delicious!
    What are your recommendations for prepping ahead, and/or baking then freezing/reheating?

    1. Lori Lange says:

      Because this recipe is made with flour tortillas, I’m not sure I’d suggest making it ahead. The tortillas might get soggy.

  3. Ronda F says:

    5 stars
    Made these for the second time last night. Hubby, who’s not a Mexican food fan, said I can make them anytime. He loved them. First time I made them was for a weekend away with my girlfriends. One of the girls said they were better than anything she’s ever had in a restaurant. Thanks for this wonderful recipe.