These Easy Chicken Enchiladas with Green Sauce are super cheesy, creamy, and full of flavorful salsa verde. Use leftover shredded chicken for an even easier weeknight meal that can be ready in about 30 minutes.
These salsa verde chicken enchiladas are an easier version of my Green Chili Beef Enchiladas because they use store-bought salsa verde instead of homemade enchiladas sauce or salsa.
You can either use leftover chicken or make it fresh. Both are delicious!
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Why You’ll Love This Recipe
- Extra cheesy - This recipe has 3 cups of monterey jack cheese!
- Creamy - The sour cream in the filling adds some extra creaminess, flavor, and prevents the chicken from getting dry.
- Can be made with fresh or leftover chicken - Both are delicious.
- Simple ingredients - This recipe only requires 7 basic ingredients plus some spices and water.
- Easy - This recipe can be made in about 30 minutes if you are using cooked chicken.
Ingredients & Substitutions
- Chicken: If using leftover or rotisserie chicken, you will need about 3 cups. Sauté the onion in the oil until soft, then stir in the chicken and spices. Continue to Step 6 and follow the rest of the recipe as written.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Enchiladas with Green Sauce
Quick Overview
- Cook chicken.
- Roll enchiladas.
- Top with salsa verde & cheese.
- Bake.
Step by Step Instructions
Be sure to cook off any excess water so the filling is not too watery.
Step 1: In a large stainless steel skillet, toss the chicken, oil, and spices until coated.
Step 2: Turn the heat to medium high and sear each side for 3-4 minutes.
Step 3: Reduce the heat to medium. Add the onions and stir so the excess seasoning coats them.
Step 4: Deglaze the skillet with the water, scraping any brown bits off the bottom.
Step 5: Once the water is boiling, cover and reduce the heat to medium low. Cook for 25-30 minutes. Using 2 forks shred the chicken. Cook off any excess water that is left in the pan. Preheat the oven to 400 degrees.
Step 6: Reduce the heat to low and stir in the sour cream and cheese. Remove from the heat and set aside.
To make the corn tortillas more pliable, cover them with a wet paper towel and warm them in the microwave in 10 second intervals until soft.
Step 7: Spread a thin layer of the salsa in a 9 x 13 inch baking dish (enough to just coat the bottom).
Step 8: Spoon enough chicken to fill the tortilla. Roll and place seam side down in the salsa.
Step 9: Repeat with remaining tortillas and pour remaining salsa over the top.
Step 10: Sprinkle the remaining cheese on top.
Step 11: Bake uncovered for 20-25 minutes or until golden and bubbling.
Step 12: Garnish with cilantro, red onions, pickled jalapeños, avocado, & cotija cheese if desired.
Recipe Serving Suggestions
Definitely do not skip out on the toppings for these green chicken enchiladas! Here are some of my favorites:
- Chopped cilantro
- Red onions or Mexican Pickled Onions
- Raw or pickled jalapeños
- Sliced avocado or Easy 4 Ingredient Guacamole
- Crumbled cotija or queso fresco
- Sour cream or Mexican crema
- Chipotle Crema Sauce or Jalapeño Lime Crema
As for sides, I recommend something simple, like my Mexican Red Rice Recipe, Mexican Potatoes Recipe, or Cast Iron Fried Corn.
Expert Tips & Variations
- Use good quality salsa. I really like the Homemade Salsa Verde by Sabor Mexicano. It can be found at Whole Foods. The tomatillos are roasted which give it a great flavor. It is just as good as homemade. Regardless, be sure to taste the salsa on its own first because if it does not have a good flavor or is too acidic or bland, the dish will not taste the best.
- Shred blocks of cheese. I always recommend shredding cheese fresh instead of buying pre-shredded bags of cheese. The pre-shredded cheese is covered in anti-caking agents which prevent it from melting as well. It also does not have as good of a flavor.
Recipe FAQs
Typically enchilada sauce is cooked, while salsa verde is raw. I recommend using a salsa verde with roasted tomatillos.
It is a personal preference! Both go well with chicken. Red sauce has more of a smoky tomato flavor, while green tastes more of cilantro and lime.
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Easy Chicken Enchiladas with Green Sauce
Ingredients:
Chicken Filling
- 1 pound boneless skinless chicken breast or thighs*
- 2 Tablespoons avocado oil
- 1 teaspoon EACH Morton kosher salt, smoked paprika, cumin, chili powder, & granulated garlic*
- 1 yellow onion, diced
- 1 cup water or chicken broth
- 4 ounces 1 cup monterey jack cheese, shredded
- ¾ cup sour cream
For Assembling
- 10 6 inch flour or corn tortillas, warmed
- 26 ounces (about 3 ¼ cups) good quality mild or medium salsa verde*
- 8 ounces (2 cups) monterey jack cheese, shredded
Optional Garnish
- cilantro, red onions, pickled jalapeños, avocado, & cotija cheese
Instructions:
- In a large stainless steel skillet, toss the chicken, oil, and spices until coated.
- Turn the heat to medium high and sear each side for 3-4 minutes.
- Reduce the heat to medium. Add the onions and stir so the excess seasoning coats them.
- Deglaze the skillet with the water, scraping any brown bits off the bottom.
- Once the water is boiling, cover and reduce the heat to medium low. Cook for 25-30 minutes. Using 2 forks shred the chicken. Cook off any excess water that is left in the pan. Preheat the oven to 400 degrees.
- Reduce the heat to low and stir in the sour cream and cheese. Remove from the heat and set aside.
- Spread a thin layer of the salsa in a 9 x 13 inch baking dish (enough to just coat the bottom).
- Spoon enough chicken to fill the tortilla. Roll and place seam side down in the salsa.
- Repeat with remaining tortillas and pour remaining salsa over the top.
- Sprinkle the remaining cheese on top.
- Bake uncovered for 20-25 minutes or until golden and bubbling.
- Garnish with cilantro, red onions, pickled jalapeños, avocado, & cotija cheese if desired.
Notes:
- Chicken: If using leftover or rotisserie chicken, you will need about 3 cups. Sauté the onion in the oil until soft, then stir in the chicken and spices. Continue to Step 6 and follow the rest of the recipe as written.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use good quality salsa. I really like the Homemade Salsa Verde by Sabor Mexicano. It can be found at Whole Foods. The tomatillos are roasted which give it a great flavor. It is just as good as homemade. Regardless, be sure to taste the salsa on its own first because if it does not have a good flavor or is too acidic or bland, the dish will not taste the best.
- Shred blocks of cheese. I always recommend shredding cheese fresh instead of buying pre-shredded bags of cheese. The pre-shredded cheese is covered in anti-caking agents which prevent it from melting as well. It also does not have as good of a flavor.
This is heavenly! I can't wait to make it over the weekend. I'm sure everyone will love it!
My husband loves chicken enchiladas, and I made your recipe for him. He not only loved it but devoured it. It was super delicious, and I will make it again soon. Easy to make and so good. Thank you.
These were absolutely incredible, everyone gobbled them up!
We are Mexican food lovers. This will be a hit with the family. A great way to feed a crowd.
We love chicken enchiladas, but normally prepare them with red sauce. But this green sauce was really delicious! Thank you for sharing!