Name: Salsa Verde Green Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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 1/2-inch cubes; 2 + 1/2 cups mozzarella or Monterey Jack cheese, shredded; 1/3 cup fresh cilantro, finely chopped; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 8-9 medium flour tortillas (about 8-inches in diameter); fresh cilantro, finely chopped; sour cream; lime wedges, freshly squeezed

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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 easy with leftover cooked chicken, is 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.

Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. Authentic Mexican food ready in 40 minutes. | aheadofthyme.com

Why You’ll Love Salsa Verde Green Chicken Enchiladas

They’re quick and easy. Who doesn’t love a quick and easy recipe? Made with cooked chicken, you can expect these chicken enchiladas to be ready in under an hour! It’s the best way to use up a leftover rotisserie chicken.
The ultimate comfort food. Authentic Mexican food is always satisfying, but these salsa verde chicken enchiladas are seriously the best comfort food — plus they’ve got a kick. With a spicy green enchilada sauce, this hot and cheesy dish just hits the spot differently.
Loaded with flavor. These green chicken enchiladas are packed with flavor from the seasoning spices to the salsa verde sauce to the spicy green chiles. Plus, the aroma that wafts through the kitchen as you bake them is something else. The process of baking these enchiladas will be almost as good as the experience of eating them.

Ingredients and Substitutions

To make these delicious salsa verde green chicken enchiladas, you will need the following ingredients (full quantities in the recipe card below):

vegetable oil
onion
garlic
green chiles
salsa verde - you can use a homemade version of this green Mexican sauce or store-bought — whatever makes your life easier!
sour cream
seasoning - dried oregano, ground cumin, salt, and pepper.
cooked chicken breasts - this is a great recipe to use up any leftover chicken from Baked Chicken Breast or Air Fryer Chicken Breast. You can also use a store-bought rotisserie chicken.
cheese - I recommend something that melts well such as mozzarella or Monterey Jack cheese. You could also use a Mexican cheese blend (Tex-Mex).
tortillas - I used flour tortillas but you can substitute with corn tortillas.
toppings - serve these salsa verde chicken enchiladas with fresh cilantro, sour cream, and freshly squeezed lime juice.

You will also need measuring cups and spoons, a large skillet or shallow saucepan, and a 9x13-inch baking pan.

How to Make the Best Salsa Verde Green Chicken Enchiladas

Make the green enchilada sauce. 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. Add chicken, 1 cup cheese and cilantro into the skillet. Mix well and season with salt and pepper to taste.

Assemble the enchiladas. 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 9x13-inch casserole pan. Spread the reserved 1 cup salsa verde sauce mixture evenly on top and sprinkle with the remaining cheese.
Bake the enchiladas. Bake in a 350F preheated oven 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.

How to Serve

Serve these salsa verde green chicken enchiladas with your favorite Mexican side dishes. I like serving these with:

Recipe Tips and Tricks

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.

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