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Easy Chicken Enchiladas Verdes Recipe with Salsa Verde

Easy Chicken Enchiladas Verdes

Tender shredded chicken is mixed with salsa verde, onion, cumin, cilantro, crema, and cheese, then rolled in softened corn tortillas and baked until bubbling. Prepared salsa verde and cooked chicken make this a fast, satisfying specialty dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 3 cups Cooked, shredded chicken
  • 1/2 cup Salsa verde
  • 1/2 onion Medium white onion, finely chopped
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoons Fresh cilantro, chopped
  • 2 tablespoons Mexican crema or sour cream
Tortillas and Topping
  • 10-12 tortillas Corn tortillas, 6-inch
  • 2 cups Salsa verde, divided for baking dish and topping
  • 1 1/2 cups Monterey Jack, Oaxaca, Chihuahua, or Mexican cheese blend, shredded
  • 1 tablespoon Neutral cooking oil
Serving Options
  • As needed Mexican crema or sour cream
  • As desired Optional garlic, jalapeño, avocado, queso fresco, or radishes

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
  2. Combine the chicken, 1/2 cup salsa verde, onion, cumin, salt, pepper, cilantro, and 1/2 cup shredded cheese. Stir in 2 tablespoons crema or sour cream if you want a creamier filling.
  3. Warm the remaining salsa verde in a saucepan or microwave until it is loose and pourable.
  4. Brush both sides of each tortilla lightly with oil and heat in a skillet for 10–15 seconds per side, or wrap the tortillas in a damp towel and microwave for 30–45 seconds.
  5. Spread approximately 1/2 cup salsa verde across the bottom of the prepared baking dish.
  6. Place about 1/3 cup chicken filling in each tortilla, roll tightly, and arrange seam-side down in the dish.
  7. Pour the remaining salsa verde over the rolled tortillas, spreading it across the tops. Sprinkle with the remaining shredded cheese.
  8. Cover loosely with foil and bake for 15–20 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese has melted and the sauce is bubbling.
  9. Let the enchiladas rest for 5 minutes before garnishing with crema, cilantro, onion, avocado, or queso fresco.

Notes

Rotisserie chicken is the quickest choice. If cooking chicken from raw, poach or roast about 1 1/4 pounds boneless chicken breasts, cool slightly, and shred. Warm the tortillas before rolling to help prevent cracks, and avoid overfilling or oversaucing. Store leftovers covered in the refrigerator and reheat gently until hot.