Salsa Verde Enchiladas

Salsa Verde Enchiladas are a vibrant, comforting dish that brings together tender shredded chicken, tangy tomatillo salsa, and melty cheese wrapped in soft tortillas. This recipe is a perfect weeknight dinner or a crowd-pleasing addition to any gathering. With a homemade salsa verde that bursts with fresh flavors and a creamy, cheesy filling, these enchiladas are a celebration of classic Mexican-inspired comfort food. Whether you’re new to making enchiladas or a seasoned pro, this recipe will quickly become a favorite in your kitchen.

Why It’s Crowd-Pleasing

Salsa Verde Enchiladas are a hit because they combine bold, fresh flavors with familiar textures that everyone loves. The salsa verde, made from vibrant tomatillos and jalapeños, adds a zesty brightness that balances the richness of the shredded chicken and cheese. The creamy sour cream mixed into the filling adds a silky smoothness that keeps every bite moist and flavorful. Plus, enchiladas are easily customizable and can be made ahead of time, making them perfect for feeding a crowd or meal prepping for the week. Topped with chopped tomatoes, fresh cilantro, and creamy avocado slices, these enchiladas bring layers of color, texture, and flavor to your table.

Ingredient List

• 1 1/4 pounds tomatillos, husked and halved
• 1 white onion, peeled and quartered
• 4-5 cloves garlic
• 1-2 jalapeños, stems removed (adjust according to your heat preference)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup cilantro, packed
• 4 1/2 cups shredded cooked chicken (from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts)
• 3/4 cup sour cream, plus extra for serving
• 3 cups shredded Monterey Jack cheese or Mexican blend cheese
• 10 8-inch flour tortillas (or corn tortillas for gluten-free option)
• Salt and pepper, to taste
• Chopped tomatoes, for garnish
• Cilantro, for garnish
• Avocados, sliced for serving

Tools & Equipment Needed

• Large skillet or saucepan – to cook the salsa verde
• Blender or food processor – to blend the salsa ingredients until smooth
• Mixing bowl – to combine chicken, sour cream, and cheese
• Baking dish (9×13 inch works well) – for assembling and baking the enchiladas
• Spatula or spoon – for mixing and spreading
• Oven – to bake the enchiladas until bubbly and golden

How to Prepare Salsa Verde Enchiladas

Step 1: Prepare the Salsa Verde

Preheat your oven to 425°F (220°C). Place the husked and halved tomatillos, quartered onion, garlic cloves, and jalapeños on a baking sheet. Roast for about 15-20 minutes, turning occasionally, until the vegetables are softened and slightly charred. Transfer the roasted veggies to a blender or food processor. Add the ground cumin, salt, and cilantro. Blend until smooth but still a bit chunky for texture. Taste and adjust seasoning if needed. This fresh salsa verde is the heart of your enchiladas and brings incredible flavor.

Step 2: Mix the Filling

In a large mixing bowl, combine the shredded cooked chicken with 3/4 cup sour cream and 1 1/2 cups shredded cheese. Add a few spoonfuls of the salsa verde to moisten the mixture—reserve the rest of the salsa for topping. Stir everything together until well combined. Season with salt and pepper to taste. This creamy, cheesy filling is packed with flavor and will keep your enchiladas moist and delicious.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C) if not still hot from roasting. Lightly grease your baking dish. Warm the tortillas slightly in a dry skillet or microwave to make them pliable. Spread a small amount of salsa verde on the bottom of the baking dish to prevent sticking. Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in the dish. Repeat until all the filling is used, arranging enchiladas snugly side by side.

Step 4: Top and Bake

Pour the remaining salsa verde evenly over the rolled enchiladas, making sure they’re fully covered. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld.

Step 5: Garnish and Serve

Serve your Salsa Verde Enchiladas hot, topped with chopped tomatoes, extra sour cream, fresh cilantro, and sliced avocado. These garnishes add freshness and a creamy contrast that makes every bite irresistible.

Swap Guide

• Chicken: Use shredded turkey or cooked ground beef for a different protein.
• Sour Cream: Substitute with Greek yogurt for a tangier, lighter option.
• Cheese: Use a vegan cheese blend to make the enchiladas dairy-free.
• Tortillas: Corn tortillas are a great gluten-free alternative to flour tortillas.
• Jalapeños: For less heat, remove the seeds or use mild green chilies.

What Not to Do

• Don’t skip roasting the tomatillos and jalapeños; this step deepens the salsa’s flavor.
• Avoid overfilling the tortillas to prevent them from tearing.
• Don’t use cold tortillas straight from the fridge—they’ll crack when rolled.
• Don’t forget to reserve some salsa verde for topping the enchiladas—it keeps them moist and flavorful.

Save for Later: Storage Tips

Store leftover Salsa Verde Enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the cheese melty and the tortillas soft. For longer storage, freeze the enchiladas (unbaked or baked) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Preparing this dish in advance makes mealtime a breeze on busy days.

Common Questions

Can I make the salsa verde ahead of time?

Absolutely! The salsa verde can be made up to 3 days ahead and stored in the refrigerator. The flavors actually deepen as it sits, making your enchiladas even more delicious.

What’s the best way to shred cooked chicken?

Use two forks to pull apart the meat, or place the cooked chicken breasts into a stand mixer with the paddle attachment and mix on low speed for about 30 seconds to shred quickly and evenly.

Can I use store-bought salsa verde instead?

Yes, but homemade salsa verde offers a fresher, brighter flavor that really elevates the dish. If you do use store-bought, choose a high-quality brand and adjust seasoning as needed.

How do I keep the enchiladas from drying out?

Make sure to cover the enchiladas generously with salsa verde and cheese before baking. Also, don’t overbake—just until the cheese is melted and bubbly.

More from the Kitchen

• Mexican Chicken Marinade – Perfect for making flavorful chicken to add to your enchiladas.
• Cilantro Sauce – A bright and fresh sauce to serve alongside your Mexican dishes.

See You at the Table

Salsa Verde Enchiladas are one of those dishes that bring people together, sharing warmth and flavor in every bite. Whether it’s a casual weeknight or a festive gathering, they’re sure to be a hit. Serve them with a simple side salad or your favorite Mexican-inspired sides, and enjoy the smiles that follow. Happy cooking and even happier eating!

Share on Pinterest