Easy Salsa Verde Chicken Enchiladas
These salsa verde enchiladas are flavorful and easy enough to make on busy weeknights! With shredded chicken, salsa verde, cream cheese, shredded cheese, and a few seasonings, this is a quick entree everyone will want again and again.
I don’t know of an entree that gets my kids more excited than enchiladas. There are seriously cheers in my home when I say that’s the dinner plan. This thrills me because while they’re big fans of how good they taste, I’m a fan of how easy they are to make.
My Easy Chicken Enchiladas have been on the website for a while. I get so many instagram dms about that recipe from people who love them just as much as my kids do. So today I’m sharing a fun version that uses salsa verde instead of a classic salsa.
These Easy Salsa Verde Enchiladas have yummy filling of shredded chicken, store-bought salsa verde, and a few seasonings. We wrap all that goodness up in flour or corn tortillas and smother with more salsa verde and shredded cheese. Sounds incredible, doesn’t it? You won’t be disappointed, friend.
Ingredients for Easy Salsa Verde Chicken Enchiladas
- Fully cooked shredded chicken: Any fully cooked shredded or chopped chicken works beautifully here. To save time I like to purchase a store-bought rotisserie chicken and just give it a quick chop.
- Salsa verde: Use your favorite store-bought salsa verde. We’ll add it to the baking dish underneath the enchiladas, inside the filling, and a generous serving on top.
- Cream cheese: The cream cheese helps give us a creamy chicken filling! Regular or low fat both work great.
- Tortillas: I prefer flour tortillas for enchiladas but corn will also work.
- Shredded monterey jack, Mexican blend, or cheddar cheese: You have several options for shredded cheese here. Pick whichever you like!
- Seasonings: Garlic powder, onion powder, paprika, and salt add more flavor to the easy filling in these enchiladas.
What is salsa verde?
Salsa verde is a tomatillo-based salsa. It’s green in color and typically has a mild flavor.
Corn vs Flour Tortillas
You can use either corn or flour tortillas in this enchilada recipe. Flour tortillas are always my choice because I like how soft they get with all the salsa and cheese on top. Corn tortillas are a good option if you want firmer enchiladas.
Corn tortillas are less flexible than flour and can break when rolled. If you opt to use corn instead of flour I recommend wrapping the stack of corn tortillas in a damp paper towel. Then place the stack in the microwave for 30 seconds to 1 minute. This will soften them up a bit so they’re less likely to rip when you roll the enchiladas. Another option is to fry them in a skillet on the stovetop in a little oil before filling.
What chicken is best to use in enchiladas?
Any fully cooked chicken works great! So boneless and skinless chicken breasts or thighs are both great options. I like to shred a store-bought rotisserie chicken to save time. The flavor in this dish doesn’t come from the chicken so how you cook it truly doesn’t matter.
If you’re starting with raw chicken, you’ll want 1 pound of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 2 cups.
What cream cheese is best to use in enchiladas?
You can use any cream cheese you like. I’ve tested this with a regular cream cheese and also with a low fat version… they both work beautifully! So pick whichever you prefer.
Can you freeze enchiladas?
Absolutely! Once the enchiladas have completely cooled add them to a freezer safe container (a freezer bag works great or wrap each enchilada in aluminum foil). They’ll remain good in the freezer for up to 4 to 6 months.
How to Store Leftovers
Store these cooked enchiladas in an airtight container in the refrigerator for up to 4 days.
How to Serve Enchiladas
I love to serve these enchiladas with rice and a simple salad.
Easy Salsa Verde Chicken Enchiladas
- 2 cups fully cooked shredded chicken
- 28 ounces salsa verde, divided
- 6 tablespoons cream cheese, regular or low fat both work great
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- 8 flour or corn tortillas, see recipe notes if using corn tortillas
- 2 cups shredded Monterey Jack cheese, shredded Mexican blend cheese, or shredded cheddar
- Preheat oven to 400 degrees.
- Spread ½ cup salsa verde on bottom of 9 x 13 baking dish.
- In a large bowl, stir together shredded chicken, ½ cup of the salsa verde, cream cheese, salt, garlic powder, onion powder, and paprika. Add a generous ¼ cup of the chicken mixture down the center of one tortilla. Carefully roll it up and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish and used all the chicken filling.
- Pour remaining salsa verde over your enchiladas.
- Spread the shredded cheese over the sauced enchiladas.
- Cover with aluminum foil. Bake for 10 minutes. Remove foil from top and bake uncovered for 15 to 20 minutes. Enchiladas should be heated through and cheese should be melted when done.
- Enjoy as is or top finished enchiladas with sour cream, pico de gallo, fresh chopped cilantro, sliced jalapenos, and/or avocado before serving!