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Salsa Verde Chicken Enchiladas

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These homemade Salsa Verde Chicken Enchiladas are creamy, cheesy, and delicious! Stuffed with shredded chicken, cheese, and peppers, then smothered in a creamy salsa verde sauce, you won’t be able to get enough of these enchiladas! 

 

Main image for recipe of two enchiladas on a plate with rice and lime slices.

 

I love that this salsa verde chicken enchilada recipe is easy to customize.  It can be either spicy or mild — even within the same pan! Personally, I like a bit of heat in my enchiladas,  however my kids do not. Adding diced jalapenos aren’t always a hit, so I usually only add them to half the pan so everyone wins! 

What makes this the BEST salsa verde chicken enchilada recipe is that there’s no canned cream soups! The only jarred ingredient is the salsa verde, but this enchilada casserole is still quick and easy to prepare and has fantastic, can’t-be-beat flavor! 

 

butter and onion cooked in skillet with garlic added.

 

How to make salsa verde chicken enchiladas?

This salsa verde chicken enchilada casserole is quick and easy to make, and has so much flavor! It’s great for making ahead and/or delivering to a family in need. To get started, you’ll need the following ingredients:

  • Butter – you’ll use butter to saute the diced onion in this recipe, as well as to make the roux, or cream sauce thickening base. 
  • Onion – I love how onion adds so much seasoning and flavor to any savory dish! 
  • Garlic – garlic is another seasoning vegetable that packs a lot of flavor in a tiny package. 
  • Cream cheese – cream cheese goes in the chicken mixture and keeps things creamy and tasty!  
  • Salsa verde – choose your favorite jar of salsa verde, or make your own! 
  • Shredded chicken – I love to use rotisserie chicken in this recipe, but any shredded chicken — from the slow cooker, Instant Pot, wherever! — will work! 
  • Mexican cheese blend – there are so many great cheeses in a Mexican cheese blends, and they all lend great creaminess and flavor to your enchilada casserole! 
  • Cilantro – bright and fresh, this fresh herb is a great addition to any Mexican inspired recipe! 
  • Jalapeno peppers – this recipe calls for jarred, but you can also use fresh or substitute a hotter pepper for more spice! 
  • Flour – combined with melted butter over heat, you’ll make a fantastic roux, or thickening base for your creamy sauce. 
  • Chicken or turkey broth – this recipe is also a great way to use up leftover turkey! And just as either meat will work, either broth will as well. 
  • Sour cream – sour cream adds wonderful, tangy flavor to your cream sauce. 
  • Corn or flour tortillas – use your favorite! 
  • Lime – a bit of lime juice on top before serving helps enhance all the creamy and delicious flavors of your enchiladas. 
  •  

 

cream cheese and salsa verde in a bowl, unmixed, but soon to be mixed.

 

How to cook salsa verde enchiladas? 

Now that you have all the ingredients you’ll need to make these easy salsa verde chicken enchiladas, let’s cover the preparation steps: 

  1. Saute onion and garlic.
  2. Blend cream cheese and salsa verde and combine with chicken mixture. 
  3. Heat butter and mix in flour to create a roux.
  4. Stir in chicken or turkey broth slowly and allow to thicken.
  5. Mix in sour cream and salsa verde. 
  6. Layer sauce and stuffed and rolled tortillas. 
  7. Cover with remaining sauce and cheese. 
  8. Bake until bubbly. 
  9. Serve with lime wedges and Mexican rice! 

Just a few simple steps and you’re on your way to enjoying a tasty pan of salsa verde enchiladas! Mmm, my mouth is watering just thinking about it. 

 

chicken, cheese, cilantro, onion and jalapeno peppers added to blended cream cheese mixture. Unmixed.

 

How to cook chicken for salsa verde enchiladas?

My favorite, and the easiest way, is to use the meat from a rotisserie chicken. They’re so inexpensive at your local bulk goods stores and full of great flavor! 

But if that’s not an option, you can cook great chicken for shredding in your slow cooker or Instant Pot or even boiled on the stovetop. Season with a bit of extra salsa verde or chicken stock and salt and pepper. 

 

Chicken mixed with all other ingredients in a bowl.

 

Is green enchilada sauce and salsa verde the same thing?

Nope! Green enchilada sauce is found in a can and is completely blended smooth. Salsa verde is found in a jar in the salsa aisle and typically has more chunkiness to it. Their ingredients are also a bit different as well.  

 

butter and flour in a skillet, ready to be cooked into a roux.

 

Can you use salsa instead of enchilada sauce?

This recipe calls for salsa verde, which is a salsa, not an enchilada sauce! I recommend using salsa verde over enchilada sauce, as the enchilada sauce is more liquidy and will affect the texture and flavor of your enchiladas. 

 

chicken broth added to flour and butter mixture, to create a roux.

 

What is a good substitute for salsa verde?

If you don’t have salsa verde on hand but still want to give this recipe a go, you can use red salsa. It will have a significantly different but still delicious flavor. Or you could use a jar of roasted green chiles. 

Salsa verde is typically made with tomatillos and diced green chiles, as well as onion, garlic, and lime. 

 

sour cream and salsa verde added to flour mixture.

 

What to serve with salsa verde chicken enchiladas?

Extra cilantro and lime wedges for garnish are a great go-to for serving with salsa verde chicken enchiladas. I also highly recommend you serve your enchiladas with our Easy Mexican Rice recipe! 

 

cooked enchiladas in casserole dish, ready to serve.

 

Can you freeze salsa verde chicken enchiladas?

Yes, you can freeze salsa verde chicken enchiladas! These make a great make-ahead or freezer meal

To freeze, prepare and place enchiladas in a disposable baking tray. Before cooking, cover tightly with foil and freeze for up to 3 months. You can thaw the enchiladas in the fridge for 24 hours and then bake as usual, or you can bake straight from frozen. 

Keep in mind that cooking times will be longer for frozen enchiladas. I recommend placing the still-foil-wrapped enchiladas in the oven before preheating. Cook for the usual recommended time while covered to help trap the heat, then remove the covering at the end to allow the cheese to brown. 

 

spatula scooping out an enchilada, ready to put on a plate.

 

More Chicken & Turkey Recipes You’ll Love…

 

I’m sure you and your family will love these mouthwatering salsa verde chicken enchiladas! They’re creamy and delicious and packed with flavor. You can make them ahead, freeze them, or whip them up quickly for a tasty and filling weeknight meal! 

 

Yield: 8 servings

Salsa Verde Chicken Enchiladas

zoomed out image of two enchiladas on a plate with rice and sliced limes. Photo is from the top looking down.

These homemade Salsa Verde Chicken Enchiladas are creamy, cheesy, and delicious! The perfect weeknight meal for busy families!

Ingredients

  • 2 Tablespoons butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced 
  • 4 ounces cream cheese, room temperature
  • 1 cup salsa verde
  • 3 cups chicken, shredded - rotisserie chicken or leftover turkey work great!
  • 1 cup Mexican cheese blend
  • 1/4 cup cilantro
  • 1 (4 ounce) can diced jalapeno peppers
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken or turkey broth
  • 1/3 cup sour cream
  • 3/4 cup salsa verde
  • 16 corn or flour tortillas
  • 1 cup shredded Mexican cheese
  • 3 Limes, quartered

Instructions

  1. Preheat oven to 375*F
  2. Heat 2 Tablespoons butter in a skillet.
  3. Add onion and cook for 5 minutes until onion is translucent.
  4. Add garlic and cook for 1 more minute. Remove from heat and let cool.
  5. In a bowl blend cream cheese and 1 cup salsa verde until smooth and creamy.
  6. Add chicken, Mexican cheese, cilantro and diced jalapeno peppers (if using) and cooked onions. Mix well. Set aside.
  7. In the same skillet used for onions, heat ¼ cup of butter until melted.
  8. Add ¼ cup of flour and stir well. Mixture will be thick.
  9. Slowly add chicken or turkey broth to the mixture, whisking well until you get a smooth creamy sauce. DO NOT ADD BROTH ALL AT ONCE. You’ll get a chunky mess.
  10. Cook until the sauce has thickened, about 5 minutes.
  11. Add sour cream and 3/4 cup of salsa verde to sauce. Mix well.
  12. Spread 1 cup of this sauce on the bottom of a 9x13 casserole dish. Set aside.
  13. If using corn tortillas, wrap tortillas in a damp paper towel and microwave for 20 seconds to soften so they don’t crack when rolling.
  14. Fill each tortilla with the chicken mixture, then roll up and place in a casserole dish on top of creamy mixture.
  15. Repeat until the casserole dish is full.
  16. Pour remaining sauce over the top of enchiladas and top with cheese.
  17. Bake for 20 minutes or until the cheese is melted and mixture is bubbling.
  18. Serve immediately with lime wedge and Mexican rice.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 795Total Fat: 43gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 201mgSodium: 878mgCarbohydrates: 59gFiber: 7gSugar: 14gProtein: 52g
Originally Posted: March 26, 2015

Photos & Text Updated: June 3, 2021

 

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Wayne L Shirley

Monday 19th of April 2021

There are no directions here.

Sue

Monday 31st of August 2020

There is not a "blue button" at the bottom. Please help us get the recipe

Ashley

Sunday 6th of December 2020

@Janelle, can you send a link to the new website? I am trying to find the recipe myself. I’ve made these many times but unfortunately don’t have the recipe memorized. They are so delicious and I am ready to share with others ❤️

Janelle

Monday 31st of August 2020

Right below the "Sharing is Caring" buttons for social media is the link to the recipe. It used to be on my site but is now on another. Sorry for the inconvenience.

Nancy

Monday 23rd of July 2018

Love this recipe. It has become one of our favorites. But, for some reason the recipe is not showing up on pinterest or anywhere! HELP!

MONIKA Norma AYCART

Friday 26th of June 2020

can't find the recipe??? are we supposed to write it down???

Janelle

Monday 6th of August 2018

Nancy, I sure hope the recipe isn't showing up on Pinterest. That would mean Pinterest or someone has stolen the recipe. However if you scroll down to the bottom you'll see a blue button that will take you to the recipe! It's been moved to Jodi's new website.

Cheri

Monday 26th of September 2016

I made these for the second time and they were delicious both times! Today however I added one can of black beans. It really improved the dish I did not need improving. Would definitely recommend it that way. Thanks for a great recipe

Liz

Sunday 20th of March 2016

I want to make these ahead, refrigerate, and bake them a couple of days later. Any recommendations on how long I should bake them if I am taking them out of the fridge?

Janelle

Saturday 2nd of April 2016

Great question Liz! I'd add 5 minutes to the bake time. Just watch the top that the cheese doesn't get too dark. You may need to cover with foil for the last 5 minutes to ensure you don't get a crunchy top! Great question! I hope you love them!

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