Salsa verde chicken enchiladas are one of my favorite cheesy weeknight meals. I mix salsa verde with Greek yogurt to create the creamiest and tangiest green enchilada sauce I’ve ever tasted. These chicken enchiladas with green salsa are easy to prep in just 10 minutes with only 10 ingredients. They’re light, fresh, and flavorful but still have plenty of gooey cheese!
Top Reader Reviews
This was delicious and so easy to make. I used hot salsa verde and hot diced chiles plus a bit of New Mexico chile powder in addition to the chili powder, and it was pretty spicy. Definitely will be making this one again.
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Our whole family loves enchiladas but I usually switch up the exact recipe I make. My husband is my pickiest eater and he made an audible “mmmmm” then asked me to please keep this recipe. =) The rest of the family loved them as well.
I did add a little extra chicken than the recipe called for (about an extra 1/4 cup) but was still only able to make 6 enchiladas… Not sure I would want to stretch that little of filling into 8 tortillas, but maybe thats just my preference.
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Green Chicken Enchiladas
I first made these salsa verde chicken enchiladas for Cinco de Mayo a few years ago, and haven’t been able to stop making them ever since! I’m a big fan of salsa verde chicken casserole, and these enchiladas totally capture that same great flavor. They’re bright and zesty but also balanced and creamy. The shredded chicken is a great source of lean protein, and the Monterey Jack cheese is wonderfully buttery on top.
Greek yogurt and enchiladas might not sound like they go together, but they totally work. The yogurt adds a wonderful creaminess to the salsa verde and further enhances its tangy flavor, just like sour cream, but healthier. My enchiladas never turn out bland or soggy with this thick and rich green sauce. They’re wonderfully tangy and fresh compared to earthier classic chicken enchiladas. Great for when I want something a little different.
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No-Crack Tortillas: Easy Warming Tips
If you find that your tortillas are cracking or tearing when you try to roll them, I recommend warming them up to make them more pliable. Simply warm the tortillas for 15-20 seconds in the microwave, wrapped in a damp paper towel, or briefly on a hot skillet for 20-30 seconds per side. This not only prevents tearing, but it also helps the sauce cling better and seep slightly into the tortillas, so every bite is moist.
Salsa Verde Chicken Enchiladas Recipe
Equipment
- 9×12-inch Casserole Dish
Ingredients
- 16 ounces salsa verde (1 jar)
- ½ cup plain Greek yogurt (*)
- 1 tablespoon olive oil
- ½ onion (chopped)
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cloves garlic (minced)
- 2 cups shredded cooked chicken (**)
- 4 ounces diced green chiles (1 can)
- 2½ cups shredded Monterey jack cheese (divided)
- 8 large flour tortillas
Optional Toppings:
- chopped fresh cilantro
- sliced jalapeno pepper
- sliced avocado
Instructions
- Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set aside.
- In a large bowl, combine the salsa verde and Greek yogurt. Set aside.16 ounces salsa verde, ½ cup plain Greek yogurt
- Heat the oil in a large skillet set over medium heat. Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes, until the onion has softened. Add in the garlic and cook for a minute.1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, 2 cloves garlic
- Stir in the cooked chicken and green chiles.2 cups shredded cooked chicken, 4 ounces diced green chiles
- Take off the heat and stir in ⅔ cup of the creamy enchilada sauce and ½ cup cheese.2½ cups shredded Monterey jack cheese
- Layer ½ cup of enchilada sauce on the bottom of the prepared casserole dish.
- Place equal portions of the filling into the middle of each tortilla.8 large flour tortillas
- Roll up each tortilla and place seam side down in the dish.
- Pour the remaining enchilada sauce over the top. Top with the remaining cheese.
- Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling. Serve with chopped cilantro, jalapeño pepper slices, and avocado slices.chopped fresh cilantro, sliced jalapeno pepper, sliced avocado
Notes
- You can top these green chicken enchiladas with all kinds of goodies! A few of my favorites are sour cream, fresh cilantro, sliced avocado, jalapeños, and lime.
- Sometimes, I like to add in other ingredients such as olives, black beans, and corn.
- Warm the tortillas for 15–20 seconds in the microwave, wrapped in a damp paper towel, or briefly on a hot skillet for 20–30 seconds per side to soften, if needed.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Salsa Verde Chicken Enchiladas Step by Step
Make the Sauce: Preheat your oven to 375°F. Spray a 9×12-inch casserole dish with nonstick spray and set aside. Mix together 16 ounces (1 jar) of salsa verde and ½ cup of plain Greek yogurt. Set aside.
Sauté the Onion: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Once heated, add in ½ of a chopped onion, ½ teaspoon of kosher salt, 1 teaspoon of chili powder, and ½ teaspoon of ground cumin and cook for a few minutes, until the onion has softened. Add in 2 cloves of minced garlic and cook for a minute.
Stir in the Chicken: Stir in 2 cups of shredded cooked chicken and 4 ounces (1 can) of diced green chiles until warmed through.
Make it Creamy: Take the pan off the heat and stir in ⅔ cup of the creamy enchilada sauce and ½ cup of shredded Monterey Jack cheese. It’s important to do this part off the heat so you don’t curdle the yogurt in the enchilada sauce.
Fill the Enchiladas: Layer ½ cup of the remaining enchilada sauce on the bottom of your prepared casserole dish. Place equal portions of the chicken filling into the middle of each tortilla (8 large flour tortillas total).
Fill the Baking Dish: Roll up each tortilla and place seam side down in the dish. Make sure the enchiladas are nice and snug so they don’t unravel as they bake.
Top with Cheese: Pour the remaining enchilada sauce over the top. Top with the remaining 2 cups of shredded Monterey Jack cheese.
Bake the Enchiladas: Bake your salsa verde chicken enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
How to Store, Freeze, and Reheat
Store leftover green chile chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual portions in the microwave for 30 seconds at a time until warmed through.
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