Change up your next Mexican meal by making chicken enchiladas with salsa verde as the base for your sauce. Done in under 45 minutes!
Original post: February 2020 | Updated: May 2021
Why This Recipe Works
Mexican food is my favorite. I could literally eat it every single day and never get tired of it. Bring it all on. When I was a kid, any time we went to a Mexican restaurant I ordered a plate of chicken enchiladas. It was my thing then and it’s still my thing.
A standard plate of enchiladas is delicious, yes, but have you experimented with branching out? If you are feeling like being adventurous with your next Mexican meal, consider using salsa verde to spruce up dinner.
This is a super simple yet super tasty recipe that the entire family will love!
Recipe Ingredients
Chicken – Save time by pulling meat straight from a Rotisserie chicken. Alternative: Bake 2 large chicken breasts at 350 degrees F for 20 minutes until cooked through; shred using two forks. Either way, add shredded, fully cooked chicken to this recipe.
Salsa verde – This ingredient is the star of the show, so do not replace it with any other variety!
Tortillas – Corn tortillas will provide an entirely different flavor, but if you prefer them over flour (or if you are gluten free) feel free to substitute them.
Sour cream – Replace sour cream with an equal amount of cream cheese for an even creamier sauce. For a slimmer recipe, replace the sour cream either partially or completely with yogurt.
How to Make Chicken Enchiladas With Salsa Verde
Step 1
Place the chicken meat in a medium bowl and add 1/2 cup of the salsa verde. Stir to coat.
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In a large skillet, add the remaining salsa verde, green onions and 1/4 cup lime juice.
Bring to a boil over medium-high heat. Stir in half of the cilantro and reduce heat to medium-low.
Step 2
Using tongs, immerse 1 flour tortilla in the salsa verde mixture.
Transfer to a work surface and top with about 1/3 cup of the chicken mixture down the center. Top with a small handful of cheese.
Roll the tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas and chicken, arranging 8 tortillas in the pan.
Step 3
Stir sour cream and broth into the salsa verde mixture in the skillet and spoon over filled tortillas in pan. Cover with foil and bake in the preheated oven for 15 minutes.
Remove foil, sprinkle the remaining 1 cup of cheese over the top along with the remaining cilantro. Bake 5 additional minutes uncovered or until cheese is melted.
Recipe Notes
- Add a can of black beans to the chicken mixture for extra flavor and texture.
- A can of diced green chiles would be such a delicious addition to this recipe and it would add a bit of spice.
- Sprinkle crumbled cotija cheese over the tops just before serving for an extra touch of delish.
How To Make Classic Enchiladas
If classic enchiladas are more your thing, this recipe is the most delicious version of the popular Mexican recipe and they are super easy to prepare. Cater the amount of spice in the recipe to be as mild or hot as you like! Use homemade enchilada sauce to send them into a new realm of delicious.
FAQ About Chicken Enchiladas
Chicken enchiladas are the perfect meal to bake, then freeze for later. Allow to cool after baking, store in an airtight container and freeze for up to 4 months for best results.
A standard batch of chicken enchiladas are not considered to be a “healthy” recipe due to the high carbs and fat found in the cheese and toppings. To slim down the recipe, replace flour tortillas with corn and cut the amount of cheese used in the recipe in half.
Some side dish options that go well with chicken enchiladas include Spanish rice, refried beans or chips and salsa or guacamole.
Other Uses for Rotisserie Chicken Meat
There are endless possibilities for ways to use Rotisserie chicken meat. Here are a few ideas after you get these enchiladas made!
- Shred the chicken and add it to your next wrap or salad.
- Add it to your next batch of chicken noodle soup!
- Use it this yummy chicken enchilada bake.
- CHICKEN BURRITO BOWLS! Chipotle style!
- Throw it into a cheesy quesadilla or even a grilled cheese sandwich!
More Delicious Mexican Recipes
Here are a few of my all-time favorite Mexican recipes that get made in my home A LOT!
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Chicken Enchiladas With Salsa Verde Recipe
Ingredients
- 2 cups chicken cooked and shredded (pull meat from a Rotisserie)
- 16 oz salsa verde divided
- 6 green onions thinly sliced
- 1/4 cup fresh lime juice
- 1/4 cup cilantro chopped and divided
- 8 flour tortillas 8-inch
- 8 oz sour cream
- 1/2 cup chicken broth
- 2 cups mozzarella cheese shredded and divided
Instructions
- Place the chicken meat in a medium bowl and add 1/2 cup of the salsa verde. Stir to coat.
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In a large skillet, add the remaining salsa verde, green onions and lime juice. Bring to a boil over medium-high heat. Stir in half of the cilantro and reduce heat to medium-low.
- Using tongs, immerse 1 tortilla in the salsa verde mixture. Transfer to a work surface and top with about 1/3 cup of the chicken mixture down the center. Top with a small handful of cheese. Roll the tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas and chicken, arranging 8 tortillas in the pan.
- Stir sour cream and broth into the salsa verde mixture in the skillet and spoon over filled tortillas in pan. Cover with foil and bake in the preheated oven for 15 minutes. Remove foil, sprinkle the remaining 1 cup of cheese over the top along with the remaining cilantro. Bake 5 additional minutes uncovered and serve.
Notes
- Add a can of black beans to the chicken mixture for extra flavor and texture.
- A can of diced green chiles would be such a delicious addition to this recipe and it would add a bit of spice.
- Sprinkle crumbled cotija cheese over the tops just before serving for an extra touch of delish.
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