Tangy Salsa Verde Chicken Enchiladas Recipe: Family Favorite!

Spicy salsa verde chicken enchiladas dance with vibrant flavors that promise an unforgettable meal.

Zesty green sauce coats tender shredded chicken nestled in warm tortillas.

Comfort meets Mexican culinary magic in this irresistible dish that sparks joy at the dinner table.

Layers of melted cheese create a creamy blanket over each perfectly rolled enchilada.

Weekend cooking feels like a celebration when you craft these mouthwatering rolls packed with bold ingredients.

Weeknight dinners just got an exciting upgrade with this simple yet impressive recipe that will have everyone asking for seconds.

Trust me, these enchiladas will become your new go-to meal that brings smiles and satisfaction to the table.

Everything You’ll Need for Salsa Verde Enchiladas

• Chicken: Shredded protein as the star of the dish, versatile and tender.
• Sour Cream: Adds creamy richness and smooth texture to the enchilada filling.
• Monterey Jack Cheese, Cheddar Cheese: Melty cheeses that provide gooey, tangy flavor and golden topping.

• Onion: Provides sweet and savory base flavor for the dish.
• Garlic: Adds deep, aromatic undertone to enhance overall taste.
• Cumin: Warm, earthy spice that brings authentic Mexican flavor profile.
• Chili Powder: Adds gentle heat and complex pepper notes.
• Salt, Pepper: Essential seasonings to balance and enhance other ingredients.

• Salsa Verde: Tangy green sauce that creates the signature enchilada flavor.
• Olive Oil: Helps sauté aromatics and prevents sticking.
• Tortilla Strips: Soft corn base that absorbs sauce and creates layered texture.

Assembling Chicken Enchiladas with Salsa Verde

Step 1: Sizzle Fragrant Aromatics

Heat olive oil in a large oven-safe skillet over medium heat. Toss in diced onions and cook until they become translucent and soft. Add minced garlic and let it dance around the pan for another minute, releasing its aromatic magic.

Step 2: Spice Up the Chicken

• Ground cumin
• Chili powder
• Salt
• Black pepper

Stir and warm the mixture, allowing the spices to coat every inch of the chicken.

Step 3: Create Creamy Sauce

Pour salsa verde and sour cream into the skillet. Gently mix until the sauce becomes smooth and creates a luscious coating for the chicken.

Step 4: Wrap in Tortilla Goodness

Carefully fold tortilla strips into the creamy chicken mixture, ensuring each strip gets a generous sauce bath.

Step 5: Cheese Shower and Bake

• Monterey Jack cheese
• Cheddar cheese

Slide the skillet into a preheated 375°F oven. Bake until the cheese melts into a golden, bubbly blanket, typically 10-15 minutes.

Tips to Boost the Flavor in Your Enchiladas

• Customize Spice Levels: Adjust chili powder and cumin quantities to control heat intensity, allowing personalized flavor profiles for different taste preferences.
• Choose Quality Tortillas: Select fresh, soft corn or flour tortillas that won't become too soggy when mixed with salsa verde sauce for optimal texture.
• Prevent Dry Chicken: Ensure shredded chicken remains moist by using rotisserie or freshly cooked chicken and mixing thoroughly with creamy sauce before baking.
• Cheese Melting Technique: Use a combination of Monterey Jack and cheddar for superior melting properties and richer, more complex cheese flavor.
• Make-Ahead Magic: Prepare enchilada mixture in advance and refrigerate, then bake just before serving to enhance flavor development and save cooking time.

Storing Enchiladas Without Soggy Tortillas

• Store leftover enchiladas in an airtight container for up to 3-4 days in the refrigerator. Place parchment paper between layers to prevent sticking.
• Wrap individual portions tightly in plastic wrap, then place in freezer-safe bags. Freeze for maximum 2 months to maintain best flavor and texture.
• Preheat oven to 350°F. Cover enchiladas with foil to prevent drying out. Warm for 15-20 minutes until heated completely through, checking internal temperature.
• Place enchiladas on microwave-safe plate. Heat in 30-second intervals, rotating halfway through, until warmed evenly. Add splash of extra salsa verde to restore moisture.

Side Ideas for Salsa Verde Chicken Enchiladas

• Crisp Corona or Modelo Especial perfectly cuts through the rich, creamy enchilada flavors, refreshing your palate with each bite.
• Bright lime and tequila balance the salsa verde's tanginess, enhancing the chicken's spiced undertones with a vibrant cocktail kick.
• Light, herbaceous drink mirrors the salsa verde's green notes, providing a cooling counterpoint to the warm, cheesy enchiladas.
• Tomato-based beer cocktail with hot sauce amplifies the dish's complex spices, creating a dynamic flavor explosion in your mouth.

What Makes Salsa Verde Chicken Enchiladas So Good

• Uses simple, readily available ingredients that come together effortlessly, making it a go-to recipe for home cooks of all skill levels.
• Prepare, cook, and serve everything in a single oven-safe skillet, minimizing cleanup and maximizing flavor with less hassle.
• Delivers a creamy, cheesy Mexican-inspired meal that appeals to both kids and adults, ensuring clean plates and happy faces at the dinner table.

Creative Twists on Classic Verde Enchiladas

• Dairy-Free Delight: Replace sour cream with coconut cream and use dairy-free cheese alternatives like nutritional yeast or vegan cheese shreds.
• Low-Carb Option: Swap tortilla strips with zucchini or cauliflower rice, reducing carbohydrate content while maintaining flavor profile.
• Vegetarian Version: Substitute chicken with black beans, roasted sweet potatoes, or plant-based protein crumbles for a protein-rich meat-free meal.
• Spicy Kickback: Add diced jalapeños, increase chili powder, or incorporate chipotle peppers in adobo sauce to elevate heat levels for spice enthusiasts.

FAQs for Your Verde Enchilada Night

• Can I use a different type of meat for this recipe?

Yes, you can substitute shredded chicken with pulled pork, ground beef, or even black beans for a vegetarian option. The seasoning and sauce will work well with alternative proteins.

• Is salsa verde the same as green salsa?

Salsa verde is a specific type of green salsa made with tomatillos, green chilies, and herbs. While similar, not all green salsas are authentic salsa verde.

• What if I don't have an oven-safe skillet?

If you don’t have an oven-safe skillet, prepare the mixture in a regular skillet, then transfer to a baking dish before adding cheese and baking. Just make sure the baking dish is the right size to hold all ingredients.

• Can I make this dish spicier?

Absolutely! Add diced jalapeños to the onion mixture, use a spicier salsa verde, or sprinkle red pepper flakes for extra heat. Adjust according to your spice preference.

Salsa Verde Chicken Enchiladas Recipe

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4.8 from 16 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Green chiles and tender chicken dance together in these irresistible Salsa Verde Chicken Enchiladas, wrapping comfort and zesty Mexican flavors into each savory bite. Melted cheese and tangy salsa verde create a mouthwatering meal that promises pure culinary satisfaction for anyone craving bold, authentic tastes.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (lb) / 454 grams cooked, shredded chicken (breasts or thighs)

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Vegetables and Aromatics:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced

Sauces and Dairy:

• 1 cup salsa verde
• ½ cup sour cream

Tortillas:

• 8 small corn tortillas, cut into 1-inch strips

Cheese:

• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

Garnish and Optional Toppings:

• Fresh cilantro, chopped
• Diced avocado (optional)
• Jalapeno slices (optional)
• Lime wedges (optional)

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Instructions

1. Sauté aromatics in a spacious oven-safe skillet, gently sweating diced onions until translucent and softened, then introduce minced garlic and allow its fragrance to bloom briefly.
2. Incorporate shredded chicken into the aromatic base, sprinkling cumin, chili powder, salt, and pepper to infuse the meat with robust, zesty flavors.
3. Pour salsa verde and sour cream into the skillet, stirring meticulously to create a harmonious, creamy mixture that envelops the chicken completely.
4. Delicately integrate tortilla strips into the sauce, ensuring each piece is thoroughly coated and absorbs the vibrant, tangy essence.
5. Generously scatter Monterey Jack and cheddar cheeses across the surface, creating a luscious blanket of melting dairy.
6. Transfer the skillet to a preheated 375F (190C) oven, allowing the enchiladas to bake until the cheese transforms into a golden, effervescent layer and the edges become slightly crisp.

Notes

• Swap shredded chicken with rotisserie chicken for a quicker, more flavorful base that saves time during meal preparation.
• Use gluten-free tortillas to make the dish suitable for those with gluten sensitivities or celiac disease.
• Consider adding diced green chilies or jalapeños for extra heat and complexity in flavor profile.
• Opt for Greek yogurt instead of sour cream to reduce fat content while maintaining creamy texture and tangy taste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 65
• Sugar: 7g
• Sodium: 63mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0.5g
• Protein: 0.2g
• Cholesterol: 0mg