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Salsa Verde Chicken Enchiladas
4.6 from 285 votes

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas feature chicken pieces mixed with tangy salsa verde, rolled into tortillas and baked with cheese on top. The use of salsa verde inside and over the tortillas gives the dish a bright, savory flavor while the manchego cheese melts to a creamy topping. This casserole-style dish offers a satisfying texture from the baked tortillas and gooey cheese, making it a practical choice for an easy, flavorful meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10
Calories: 506 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 24 ounces salsa verde divided (Trader Joe's or Herdez are my two favorites)
  • 2 ½ to 3 cups chicken see Note 1 below, cooked
  • 8 to 10 tortilla I used flour, corn are traditional, medium-sized
  • 1 ½ cups manchego cheese Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted, shredded
  • cilantro to taste for garnishing, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 400F (use convection if you have it) and to a 8x10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
  2. Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
  3. To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
  4. Divide the filling mixture evenly between 8 to 10 tortillas.
  5. Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
  6. Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
  7. Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
  8. Evenly sprinkle with cilantro to garnish and serve immediately.

Notes

  • Use diced or shredded cooked chicken, such as from poaching or rotisserie, for the filling.
  • If using corn tortillas, warm briefly in a low oven to make rolling easier and prevent tearing.
  • Store enchiladas airtight in the refrigerator for up to 5 days or freeze for up to 4 months.

Nutrition Information

Serving 1 Calories 506kcal (25%) Carbohydrates 19g (6%) Protein 37g (74%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 15g (88%) Cholesterol 131mg (44%) Sodium 386mg (16%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 506

% Daily Value*

Serving 1
Calories 506kcal 25%
Carbohydrates 19g 6%
Protein 37g 74%
Fat 30g 46%
Saturated Fat 13g 65%
Polyunsaturated Fat 15g 88%
Cholesterol 131mg 44%
Sodium 386mg 16%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.