I can’t get over how much I love this recipe.
These enchiladas were inspired by a beautiful haul of tomatillos from our CSA. The roasted tomatillo salsa is bright, slightly spicy, and perfectly balanced with citrus and charred flavor from the peppers and tomatillos. That salsa is the secret to the wow factor in these enchiladas.
You can certainly use store-bought salsa verde, but making your own takes the dish to another level—totally worth the extra step if you have the time.
These enchiladas are slightly more involved than a basic weeknight meal if you prepare the salsa from scratch. If you want a shortcut, use a rotisserie chicken for quick, flavorful shredded chicken. You can also cook chicken breasts in a slow cooker or Instant Pot with a cup of salsa and shred when done.
Soon you’ll have a creamy, slightly spicy chicken filling wrapped in tortillas, smothered with more sauce and melty cheese. Delicious and satisfying.
I always love seeing your takes on my recipes—tag me on Instagram when you make these!
Salsa Verde Enchiladas
5 Stars
5 from 1 review
- Author: Erica
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 enchiladas
Description
These creamy, slightly spicy chicken enchiladas are packed with fresh, bold salsa verde flavor. Once you try them, they’ll be a new favorite.
Ingredients
Scale
- 3 cups roasted salsa verde
- 1 cup sour cream
- 8 oz cream cheese, softened
- 6 cups shredded chicken
- 1 cup grated sharp cheddar cheese
- 8–10 medium-sized corn or flour tortillas
For topping: avocado, cilantro, green onions, extra salsa verde, lime wedges, tortilla chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the salsa verde and sour cream. Reserve about 1/3 of this mixture for the baking pan.
- Add the softened cream cheese to the remaining sauce and mix until smooth. Stir in the shredded chicken until well combined.
- Spread half of the reserved salsa-and-sour-cream mixture in the bottom of a 13×9-inch baking dish. Spoon about 1/3–1/2 cup of the chicken filling into each tortilla, roll up, and place seam-side down in the pan. Repeat until all tortillas are filled (about 8–10).
- Pour the remaining reserved sauce over the rolled enchiladas, making sure to coat between and around each one so they don’t stick together. Sprinkle the grated cheddar evenly over the top.
- Bake uncovered for 35–45 minutes, until the filling is hot and bubbly and the cheese is melted. Let rest 5 minutes before serving.
- Top each enchilada with smashed avocado, cilantro, a squeeze of lime, and extra salsa verde. Serve with tortilla chips if desired.
Notes
If you use store-bought salsa verde, consider boosting the filling with a squeeze of lime, a minced garlic clove, a pinch of salt, cumin, and chili powder to deepen the flavor.
To make this gluten-free, use certified gluten-free tortillas.