There was a time when every Tuesday meant meeting up with my three best friends at the same little Mexican restaurant. We called ourselves the Taco Tuesday Crew, and it quickly became our weekly tradition—a chance to catch up over good food, laugh way too much, and take a break from real life. The funny part? Even though we called it Taco Tuesday, I honestly can’t remember a single time any of us actually ordered tacos.
These Salsa Verde Chicken Enchiladas were always much closer to what I’d order, and now this Salsa Verde Chicken Enchiladas recipe has become one of my favorite easy dinners to make at home. They’re creamy, cheesy, packed with tender shredded chicken, and the salsa verde gives every bite the perfect tangy flavor.
If you’re looking for easy Salsa Verde Chicken Enchiladas for a busy weeknight, this recipe comes together quickly using cooked chicken, salsa verde, cheddar cheese, and soft flour tortillas. And if there’s one kitchen hack you’ll want to steal from me, it’s using a hand mixer to shred the chicken in seconds—it works every single time.
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Why You’ll Love These Salsa Verde Chicken Enchiladas
- Ready in about 35 minutes
- Great for busy weeknights
- Uses rotisserie or leftover chicken
- Creamy without using heavy cream
- Kid-approved
- Freezer friendly
- Easy to customize
What is Salsa Verde?
Salsa verde literally means “green sauce.”
Unlike traditional red enchilada sauce, salsa verde is made with tomatillos, green chiles, onion, garlic, and cilantro. It has a bright, tangy flavor that pairs perfectly with chicken.
Using store-bought salsa verde makes this recipe incredibly easy, but you can absolutely make your own if you have extra time.
Ingredients
- 2 cups cooked shredded chicken
- 10 small flour tortillas
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 3 cans salsa verde
- ½ cup sour cream or labaneh
- Fresh or dried cilantro (optional)
- 1 cup shredded cheddar cheese or Mexican cheese blend
How to Make Salsa Verde Chicken Enchiladas
Step 1
Heat olive oil in a skillet over medium heat.
Add the garlic and cook for about one minute until fragrant.
Step 2
Pour in the salsa verde and warm it through.
Remove from the heat and stir in the sour cream (or labaneh) along with the cilantro if using.
Step 3
Reserve one cup of the sauce for later.
Add the shredded chicken and half of the cheese to the remaining sauce.
Mix well.
Step 4
Spread half of the reserved sauce over the bottom of your baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down.
Step 5
Pour the remaining sauce over the enchiladas.
Top with the remaining cheese.
Cover with foil.
Step 6
Bake at 180°C (350°F) for 15 minutes.
Remove the foil and continue baking for another 10 minutes until the cheese is melted and bubbly.
Zayna’s Tips
✔ Rotisserie chicken makes this recipe even faster.
✔ Labaneh works beautifully instead of sour cream and adds a slightly tangier flavor.
✔ Use a hand mixer to shred warm chicken in under a minute.
✔ Add diced green chiles or jalapeños if you like extra heat.
✔ This recipe freezes wonderfully before baking.
Homemade Salsa Verde (Optional)
If you’d rather make your own green enchilada sauce, roast together:
- 8 tomatillos
- 2 poblano peppers
- 2 jalapeños (optional)
- ½ onion
- 4 garlic cloves
Blend with:
- ½ cup cilantro
- Juice of one lime
- Salt to taste
Use about 3 cups of homemade salsa verde in place of the canned version.
What to Serve with Salsa Verde Chicken Enchiladas
These pair perfectly with:
- Spanish rice
- Refried beans
- Mexican street corn
- Guacamole
- Pico de gallo
- Fresh avocado
- Tortilla chips
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble them up to 24 hours ahead and refrigerate until ready to bake.
Can I freeze enchiladas?
Absolutely. Freeze before baking for up to 3 months.
Can I use corn tortillas?
Yes, although flour tortillas stay softer and are less likely to crack.
Can I substitute labaneh for sour cream?
Yes! I actually use labaneh often, and it gives the sauce a delicious tang.
What chicken works best?
Rotisserie chicken, leftover grilled chicken, or poached chicken breasts all work well.
🎥 Watch How to Make It
Easy Salsa Verde Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 10 small flour tortillas
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 3 cans salsa verde
- ½ cup sour cream or labaneh
- Fresh or dried cilantro optional
- 1 cup shredded cheddar or Mexican cheese blend
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a skillet and sauté garlic until fragrant.
- Stir in salsa verde and heat through.
- Remove from heat and mix in sour cream (or labaneh) and cilantro.
- Reserve 1 cup of sauce.
- Stir shredded chicken and half of the cheese into the remaining sauce.
- Spread half of the reserved sauce in a 9×13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down.
- Pour remaining sauce over the enchiladas.
- Sprinkle with the remaining cheese.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake another 10 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Rotisserie chicken is a great shortcut.
- Labaneh can be used instead of sour cream.
- Freeze before baking for an easy make-ahead meal.
You May Also Like
If you loved these Salsa Verde Chicken Enchiladas, here are a few more family-friendly dinners and Mexican-inspired recipes to try next:
- Serve these enchiladas with my Easy Refried Black Beans for the perfect Mexican-inspired meal.
- If your family loves Mexican-inspired dinners, you’ll also love my Baked Tacos.
- Looking for another easy weeknight dinner? Try my Sheet Pan Crunchwraps.
- Love recipes with shredded chicken? Don’t miss my Chicken Tortilla Soup.
- Need another cozy comfort food recipe? My Instant Pot White Chicken Chili is always a hit.
- Have leftover tortilla chips? Make my Breakfast Nachos for an easy weekend brunch.
