Earlier this week I made one of my favorite dishes: fresh homemade salsa verde. I whipped up a batch for snacking with chips, and because I always double recipes, I saved enough for a favorite weeknight meal the next day—salsa verde chicken enchiladas.
Chicken enchiladas are a regular in our house. While red enchilada sauce is my go-to, my husband prefers salsa verde on nearly everything, enchiladas included. This version is one of my favorites because it’s simple, fast, and full of cheesy, saucy comfort. The recipe uses just five main ingredients—items I almost always have on hand—so it’s quick to pull together any night of the week.
Salsa Verde Chicken Enchiladas
I prefer using homemade salsa verde for this recipe; the extra effort is worth it. If you’re short on time, a good store-bought salsa verde works well too. For the filling I often use leftover shredded chicken—my favorite is Crock-Pot cilantro lime shredded chicken, which I keep in the freezer. If you don’t have pre-cooked chicken, quickly grilling and shredding a couple of breasts or using rotisserie chicken are both excellent options.
I finish the enchiladas with fresh cilantro and diced avocado. The herbs brighten the dish, and the avocado adds a lovely creamy contrast to the tangy sauce and melted cheese.
For a full meal, serve these enchiladas with Spanish rice and Mexican black beans for a restaurant-style plate. For a lighter dinner, pair them with a simple vegetable side like balsamic roasted carrots.
Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas
Allison McGee
Pin Recipe
Equipment
Ingredients
- 1 1/2 cups salsa verde
- 3 tablespoons Greek yogurt
- 6 fajita-size flour tortillas
- 1 1/2 cups shredded chicken
- 1 1/2 cups Monterey Jack cheese shredded
- Cilantro and diced avocado to garnish
Instructions
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Preheat oven to 350°F (175°C).
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In a small bowl, mix the salsa verde and Greek yogurt until smooth to make a creamy sauce.
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Grease a 12 x 8-inch baking dish and spread 1/2 cup of the sauce over the bottom.
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Assemble the enchiladas: place about 1/4 cup shredded chicken and roughly 2 tablespoons cheese in each tortilla, roll up, and place seam-side down in the baking dish.
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Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle with the remaining cheese.
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Cover the dish with foil and bake for 15 minutes.
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Remove the foil and bake an additional 10 minutes, until the cheese is melted and lightly browned.
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Garnish with chopped cilantro and diced avocado before serving, if desired.
