Chicken Enchiladas With Salsa Verde

If you’ve ever opened a fridge full of leftovers and felt personally attacked, these chicken enchiladas with salsa verde are the culinary therapy you didn’t know you needed — quick, comforting, and wins dinner without making you feel like you ran a marathon.

Why This Recipe Is Awesome

This one hits the sweet spots: creamy, tangy salsa verde, tender shredded chicken, melty cheese, and tortillas that get just the right amount of saucy love. It’s built to be forgiving — if your chicken’s a little dry, the sauce fixes it; if your tortilla cracks, nobody’s counting. You get big flavor for minimal fuss, and the oven does the heavy lifting so you can be the cool person who serves a homemade-looking dinner with barely any sweat.

Ingredients You’ll Need

• 2 cups cooked shredded chicken (rotisserie works like a charm)
• 1 1/2 cups salsa verde (store-bought or homemade — more on that below)
• 1 cup sour cream or Mexican crema (for creaminess; don’t skip entirely)
• 1 cup shredded Monterey Jack or Oaxaca cheese, plus 1/2 cup more for topping
• 8 flour or corn tortillas, 6–8 inch (flour folds easier; corn brings personality)
• 1 small onion, finely diced (optional but recommended)
• 1 clove garlic, minced
• 1 tbsp olive oil or neutral oil
• 1 tsp ground cumin
• 1/2 tsp chili powder or smoked paprika
• Juice of 1 lime (brightens everything)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Optional add-ins: black beans, corn, sliced jalapeños, sliced avocado for serving

Step-by-Step Instructions

1. Step 1

   Sauté the onion in oil over medium heat until soft, about 4 minutes, then add the garlic, cumin and chili powder and cook 30 seconds until fragrant. Stir in the shredded chicken, 1 cup salsa verde, lime juice and sour cream; heat until everything is warm and well mixed, taste and season with salt and pepper. If the mixture looks dry, add a splash more salsa verde or a tablespoon of water — you want spoonable filling, not a loaf. Turn off the heat and shred or fold in the 1 cup cheese so it melts into the filling slightly.

2. Step 2

   Preheat oven to 375°F (190°C)1/3 cup filling into each tortilla, roll snugly, and place seam-side down in a 9×13 inch baking dish; tuck them close so they hold their shape. Pour the remaining salsa verde over the top, sprinkle with reserved cheese, and bake 15–20 minutes until bubbly and edges brown a touch; let rest 5 minutes, then garnish with cilantro, optional jalapeños or avocado, and serve.

Common Mistakes to Avoid

Overfilling tortillas: yes, enchiladas are indulgent but don’t turn them into explosions; if a tortilla won’t fold easily, use less filling. Soggy trays happen when you drown them in sauce before baking — keep some sauce for topping instead of soaking each wrap. Skimping on acid: lime or a splash of vinegar makes the salsa and chicken pop, so don’t skip it because you think you’ll be subtle. Finally, under-seasoning the filling; taste as you go — bland enchiladas are a tragedy easily prevented.

Alternatives & Substitutions

Short on rotisserie chicken? Poach chicken breasts in broth for 12–15 minutes, shred, and proceed. Want vegetarian? Swap shredded chicken for roasted sweet potato and black beans, or use jackfruit for a meaty texture. Cheese-free? Use a drizzle of cashew crema or extra crema for richness. Corn tortillas will be more authentic and slightly firmer; warm them well so they don’t crack. Store-bought salsa verde absolutely works — I won’t judge — and buying a good jar saves you 10 minutes and dishwasher guilt.

FAQ

Question 1?

Can I assemble these ahead of time? Yes. Make the filling and fill tortillas, then cover tightly and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from the fridge.

Question 2?

How do I stop tortillas from tearing? Warm them briefly in a damp paper towel in the microwave or heat each one in a dry skillet for 10–15 seconds per side; warm tortillas flex instead of snap. If one splits, roll it seam-down in the dish so it stays put.

Question 3?

Can I freeze these? Absolutely. Assemble, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F for about 30–40 minutes, uncovered the last 10 minutes to let the cheese brown.

Final Thoughts

These enchiladas are the kind of dinner that makes everyone think you showed up early and planned expertly, while you actually just used smart shortcuts and let the oven do the drama. They reheat beautifully for lunch, please picky eaters if you keep the spice flexible, and make surprisingly good leftovers for weeknight wins. Make a batch, eat half, freeze the rest, and enjoy that smug, well-fed feeling tomorrow.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.