Description
These Salsa Verde Chicken Enchiladas are a delicious and comforting Mexican-inspired dish featuring tender shredded chicken mixed with creamy sour cream and zesty salsa verde, wrapped in warm tortillas, topped with more salsa and melted cheese, then baked to perfection. Perfect for a family dinner, they offer a rich blend of bold flavors and melty textures.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 cup salsa verde (plus extra for topping)
Assembly & Topping
- 8–10 corn or flour tortillas
- 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
- Additional salsa verde for topping (about 1/2 cup)
- Non-stick spray or oil for greasing the baking dish
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken, sour cream, garlic powder, ground cumin, salt, and about 1/2 cup of salsa verde. Mix thoroughly until all the ingredients are well incorporated and the mixture is creamy.
- Fill the Tortillas: Lay out each tortilla on a clean surface and spoon an even portion of the chicken mixture into the center of each one, spread slightly but leaving edges free for rolling.
- Roll the Tortillas: Carefully roll each tortilla tightly around the filling and place seam-side down in a greased 9×13 inch baking dish to prevent them from unraveling during baking.
- Top with Salsa Verde and Cheese: Pour the remaining salsa verde evenly over the rolled enchiladas. Generously sprinkle shredded cheese all over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. This warms everything through and allows flavors to meld.
- Uncover and Brown Cheese: Remove the foil and continue baking for an additional 5 to 10 minutes, until the cheese is melted and beginning to brown and bubble.
- Serve: Let the enchiladas cool for a few minutes to set. Serve warm and enjoy your flavorful Salsa Verde Chicken Enchiladas!
Notes
- You can use either corn or flour tortillas depending on your preference; corn adds a more traditional taste.
- Rotisserie chicken is a convenient shortcut but homemade shredded chicken works great too.
- If you like a spicier dish, add some chopped jalapeños or hot sauce to the filling or salsa verde.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Make sure to cover the dish with foil during the initial baking to keep the enchiladas moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
