Jump to Recipe· 5 from 1 review

Guysssss I cannot handle how much I adore the recipe I’m about to share.

These enchiladas were inspired by a gorgeous haul of tomatillos we just got from our CSA. The homemade salsa is slightly spicy, just the right amount of citrus and acid and a wonderful depth of flavor from the charred peppers and tomatillos. It really does add the WOW factor to these enchiladas.

This recipe could of course be made with storebought salsa verde, but I’m telling ya, making your own is SO WORTH IT.

These enchiladas are the teensiest bit more involved than your average weeknight dinner (if you’re making the salsa verde from scratch), but one shortcut you can take is to buy a rotisserie chicken from the grocery store for easy, flavorful shredded chicken. Alternatively, you could cook some chicken breasts in the crockpot or Instant Pot with a cup of salsa and then shred.

Before you know it you’ll have a creamy, spicy, fresh, flavorful chicken mixture wrapped in a tortilla hug and doused with more sauce and cheese. You’re welcome.

I ALWAYS love to see when you guys make my recipes so make sure to tag me on Instagram when you do!

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Salsa Verde Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8–10 enchiladas 1x
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Description

You’ll never make another enchilada recipe again after trying these flavorful, creamy, slightly spicy chicken enchiladas!

Ingredients

Scale
  • 3 cups roasted salsa verde
  • 1 cup sour cream
  • 8oz cream cheese, softened
  • 6 cups shredded chicken
  • 1 cup grated sharp cheddar cheese
  • 8–10 medium sized corn or flour tortillas

For topping: avocado, cilantro, green onions, extra salsa verde, lime slices, tortilla chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together the salsa and sour cream. Remove about 1/3 of the mixture and set aside.
  3. To the remaining sauce add the softened cream cheese and mix until smooth. Add the chicken and toss to combine well.
  4. In a 13×9 pan spread 1/2 of the reserved salsa/sour cream mixture only into the bottom of the pan. Place about 1/3-1/2 cup chicken mixture into each tortilla, roll up and place in pan. Repeat with remaining tortillas and filling (makes about 8-10 using medium sized tortillas). Spread the remaining salsa/sour cream mixture over top, making sure to get in between and all around each tortilla to prevent them sticking together.
  5. Sprinkle sharp cheddar on top. Place uncovered in the oven for 35-45 minutes until hot, bubbly and cheese is melted. Remove and let sit 5 minutes before serving.
  6. Top each enchilada with smashed avocado, cilantro, a squeeze of fresh lime, and lots of extra salsa verde!

Notes

You could use storebought salsa verde here, but homemade is just next.level.good. If you have the time, it is worth it! If you don’t make your own salsa, you may want to boost up the flavors by adding a squeeze of lime, some minced garlic, a pinch of salt, cumin and chili powder to your filling mixture.

To make this gluten free, be sure to use certified gluten free tortillas.