Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. If you love authentic Mexican food, then you will love these baked enchiladas. The delicious chicken filling is loaded with seasoning and spices and is made easily with leftover cooked chicken wrapped inside soft tortillas, and topped with green enchilada sauce and cheese before popping into the oven to bake until melty perfection. The best part? These restaurant-quality salsa verde chicken enchiladas will be on your table in just 40 minutes.
Prep Time: 20 minutes | Cook Time: 20 minutes | Category: Chicken | Method: Bake | Cuisine: Mexican
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 1 (4 ounce) can green chiles, diced
- 2 cups salsa verde (green Mexican sauce)
- 2 tablespoons sour cream
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 cups cooked chicken breast or rotisserie chicken, shredded or diced into ½-inch cubes
- 2 + ½ cups mozzarella or Monterey Jack cheese, shredded
- ⅓ cup fresh cilantro, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 8-9 medium flour tortillas (about 8-inches in diameter)
For serving:
- fresh cilantro, finely chopped
- sour cream
- lime wedges, freshly squeezed
INSTRUCTIONS
- Preheat the oven to 350F.
Make the Chicken Filling:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes.
- Add green chiles, salsa verde, and sour cream and season with oregano and cumin. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside 1 cup sauce mixture in a bowl.
- Add chicken, 1 cup cheese and cilantro into the skillet. Mix well and season with salt and pepper to taste.
Assemble and bake:
- Add 2 tablespoons of the chicken mixture across the centre on top of each tortilla wrap, carefully roll them up and arrange seam side down into a 9×13-inch casserole pan.
- Spread the reserved 1 cup salsa verde sauce mixture evenly on top and sprinkle with the remaining cheese.
- Bake for 15-20 minutes until the melted cheese turns golden brown.
- Let rest for 5 minutes. Serve warm with cilantro, sour cream, and lime juice, if desired.
NOTES
- Double the sauce: Feel free to double the sauce ingredients to make saucier enchiladas.
- How to store: Keep leftover green chicken enchiladas in an airtight container for 3-4 days in the refrigerator.
- How to reheat: Reheat leftover salsa verde chicken enchiladas in oven. Place them in an oven-safe dish and heat uncovered in a 350F preheated oven for 15-20 minutes. Add extra sauce and cheese if you want to! If reheating a couple, you can also heat in the air fryer for 10-15 minutes, or in the microwave until heated through.
- For firmer enchiladas: If you expect to have leftovers and want to prevent soggy enchiladas, you can briefly fry each rolled tortilla before assembling and baking your enchiladas. Cooking the tortillas will prevent them from absorbing too much sauce and becoming soggy.
