Go Back
+ servings

Salsa Verde Chicken Enchiladas

Change up your next pan of chicken enchiladas by using delicious salsa verde as the base for your sauce. This is such an irresistible and delicious meal option for large gatherings or a simple family dinner. It is over-the-top delicious!
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: buffalo chicken, dinner, enchiladas, salsa verde, spicy
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 people
Calories: 290kcal


  • 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


  • 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 9x13 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.


Add a can of black beans to the chicken mixture for extra flavor and texture.
Pulling meat from a rotisserie chicken provides approximately 2 cups of shredded chicken meat. An alternative would be to bake chicken breasts and shred 2 cups cooked chicken by hand.
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.
A can of diced green chiles would be such a delicious addition to this recipe and it would add a bit of spice.
Replace sour cream with an equal amount of cream cheese for an even creamier sauce.
Sprinkle crumbled cotija cheese over the tops just before serving for an extra touch of delish.


Calories: 290kcal | Carbohydrates: 22g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 877mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 1mg