Name: Green Chicken Enchiladas with Salsa Verde Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 lb. cooked chicken (~2 breasts or 2.5 cups chopped/shredded); 1 (7 oz) can mild green chiles, drained (fire roasted recommended); 4 oz cream cheese, room temperature; 3-4 cups shredded cheese (blend of Colby Jack & mozzarella suggested); 1/4 cup diced onion (optional); 1/2 tsp salt; 1/4 tsp pepper; 1 batch homemade Salsa Verde; 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde); 2 Tbsp olive oil; 8 flour tortillas (8-inch, warmed) or 12-16 corn tortillas; Non-stick cooking spray or oil for greasing baking dish

If you crave a vibrant, comforting meal that bursts with fresh flavors, then this Green Chicken Enchiladas with Salsa Verde Recipe is about to become your new favorite go-to. Soft tortillas hugged by a creamy, tangy chicken filling, drenched in a zesty homemade salsa verde sauce, and topped with gooey melted cheese—this dish strikes the perfect harmony of mild spice and rich savoriness. Whether you’re feeding a crowd or just treating yourself, these enchiladas will fill your kitchen with heavenly aromas and your plate with pure joy.

Ingredients You’ll Need

In a clear glass bowl placed on a white marbled surface, there is a mixture of ingredients arranged in visible layers. The bottom layer consists of small white pieces resembling cooked chicken. On top of that, bright green chopped pickles or peppers are scattered primarily in the center. Around the green layer, there are dollops of thick white cream cheese. Above everything, a mound of yellow shredded cheese sits, slightly spilling over the top edge of the bowl. Small specks of black pepper are sprinkled over the cream cheese and green peppers. Photo taken with an iphone --ar 4:5 --v 7

The secret to making unforgettable Green Chicken Enchiladas with Salsa Verde Recipe lies in using a few simple but essential ingredients. Each element plays a starring role, from the tender shredded chicken and creamy cheese to the fresh tang of salsa verde that brings everything to life with color and flavor.

Flour tortillas (8″) or corn tortillas: Choose warmed tortillas for softness and easy rolling.
Cooked chicken (~1 lb): Shredded breast meat works beautifully for a tender, protein-packed filling.
7 oz. can mild green chiles: Fire-roasted adds a subtle smoky note that enhances the sauce.
Cream cheese (4 oz., room temperature): Adds creaminess and helps bind the filling.
3-4 cups shredded cheese blend: Colby jack and mozzarella provide a melty, mild-rich topping.
Salt and pepper to taste: Simple seasonings perfect to bring out every flavor layer.
Diced onion (1/4 cup, optional): Adds sweetness and crunch when included.
Your favorite batch of homemade Salsa Verde: The star of the show, packed with fresh tomatillos and mild heat.
Chicken broth (1 cup): Use less if your salsa verde is store-bought for balance in sauce consistency.
Olive oil (2 Tbsp): For gently cooking the sauce and adding richness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Green Chicken Enchiladas with Salsa Verde Recipe

Step 1: Prepare the Green Enchilada Sauce

Start by heating olive oil in a large saucepan over medium heat. Pour in your homemade Salsa Verde and cook it gently for about two minutes. Stir frequently to keep it from splattering or burning as the fresh tang of tomatillos and spices wake up beautifully in the warm oil. Then, stir in the chicken broth and bring the mixture to a simmer. Lower the heat and let it gently cook for 10 minutes, stirring occasionally to meld those flavors. Finally, remove it from heat and set aside to cool a little while you prepare the filling.

Step 2: Make the Chicken Filling

In a roomy bowl, combine your shredded cooked chicken with the drained green chiles, softened cream cheese, one cup of shredded cheese, salt, and pepper. Mix everything until you get a creamy, well-seasoned filling that will shine inside each tortilla.

Step 3: Assemble the Enchiladas

Lightly grease a 9×13 baking dish to prevent sticking. Pour a thin layer of your simmered green enchilada sauce on the bottom—it’ll keep the enchiladas moist and add extra flavor from beneath. Scoop about one-third to one-half cup of chicken filling into the center of each warmed tortilla. Roll them up tightly and place them seam-side down in the baking dish. This method keeps your enchiladas neatly rolled and less likely to unfurl while baking.

Step 4: Top and Bake

Now pour the rest of the green enchilada sauce over the rolled tortillas, ensuring each one is generously coated. Sprinkle the remaining shredded cheese evenly on top, creating that irresistible golden, bubbly layer. Bake in a 350ºF oven for about 30 minutes until the cheese is melted and slightly bubbly. To keep the cheese from browning too quickly, cover with foil for the first 20 minutes, then uncover and bake for the last 10 to 15 minutes.

How to Serve Green Chicken Enchiladas with Salsa Verde Recipe

The image shows a close-up of white rolled tortillas arranged side by side inside a white rectangular baking dish. On the top, there is a thick green sauce being spooned over the tortillas with a black spoon, spreading smoothly across the surface. A woman's hand holds the spoon, visible on the right side of the image, gently pouring the sauce. The background beneath the dish is a white marbled texture. The lighting is bright, highlighting the smooth, creamy texture of the sauce and the soft tortillas. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnishes often make the biggest impression. Freshly chopped cilantro adds a pop of green and herbaceous brightness that lifts every bite. A dollop of sour cream or a sprinkle of diced red onions can also add wonderful contrast in texture and flavor, creating a well-rounded experience.

Side Dishes

These enchiladas love company. Serve them alongside Mexican rice or refried beans for a classic combo, or brighten the plate with a crisp salad dressed in lime vinaigrette. Roasted vegetables like poblano peppers or corn on the cob are excellent choices too, adding smoky sweetness to balance the tangy salsa verde.

Creative Ways to Present

For a festive twist, try serving your Green Chicken Enchiladas with Salsa Verde Recipe in individually portioned mini baking dishes or ramekins. You can also layer the enchiladas in a casserole style for a family-style presentation that encourages everyone to dig in. Adding slices of avocado or fresh radish on the side offers bursts of creaminess and crunch that elevate the meal’s texture profile.

Make Ahead and Storage

Storing Leftovers

Place leftover enchiladas in an airtight container and store them in the refrigerator for up to four days. Because of the sauce, they stay moist and flavorful without drying out—making for delicious next-day lunches or dinners.

Freezing

You can freeze unbaked enchiladas by assembling them in the baking dish, covering tightly with foil, and freezing for up to three months. When you’re ready, bake them straight from the freezer—add extra baking time until heated through. This is a fantastic way to have a ready-made meal on hand for busy days.

Reheating

Reheat enchiladas in the oven at 350ºF for about 15-20 minutes until warmed all the way through. To keep the cheese from drying out, cover loosely with foil while reheating. Alternatively, microwave single servings for quick enjoyment, just be mindful that the texture will be best when reheated in the oven.

FAQs

Can I use store-bought salsa verde for this recipe?

Absolutely! If you opt for store-bought salsa verde, just reduce the chicken broth to about 1/4 cup to keep the sauce from becoming too watery. The flavors will still be delicious, and it’s a great shortcut if you want to save time.

What type of cheese works best in these enchiladas?

A blend of mild cheeses like Colby jack and mozzarella melts beautifully and complements the tangy sauce without overpowering it. Feel free to experiment with cheddar or Monterey Jack depending on your taste preferences.

Can I make this dish vegetarian?

Yes! Simply swap out the chicken for roasted vegetables, beans, or even sautéed mushrooms. Using vegetarian-friendly salsa verde and cheese keeps it flavorful while accommodating dietary needs.

How do I prevent the tortillas from getting soggy?

Warming the tortillas before filling helps them roll smoothly without cracking. Also, placing them seam-side down in the dish and baking uncovered for part of the cooking time helps maintain structure and minimizes sogginess.

Is it possible to prepare Green Chicken Enchiladas with Salsa Verde Recipe ahead of time?

Definitely. You can assemble the enchiladas the day before and refrigerate them covered until ready to bake. This makes serving a crowd or hosting a dinner party much more manageable and stress-free.

Final Thoughts

There’s something deeply comforting about Green Chicken Enchiladas with Salsa Verde Recipe that just feels like a warm hug on a plate. From the creamy, cheesy filling to the bright, zingy sauce, it’s an absolute crowd-pleaser that you’ll want to make over and over again. Trust me, once you try this recipe, it will quickly climb to the top of your favorite meals list. So gather your ingredients, roll up your sleeves, and get ready for a delicious adventure that your taste buds won’t forget!

Green Chicken Enchiladas with Salsa Verde Recipe

Ingredients You’ll Need

How to Make Green Chicken Enchiladas with Salsa Verde Recipe