Chicken Enchilada Recipe

This creamy chicken enchilada recipe is filled to the brim with fresh-made salsa verde and molten cheese. This might be just the dish to serve on Christmas if you’re looking to kick traditional holiday dishes to the curb this year.

Chicken Enchilada Recipe with Salsa Verde and Cheese #mexican #recipe #casserole

What are you serving for Christmas dinner? Don’t know yet?

Don’t feel bad, me neither.

Every Christmas we have certain traditions that we follow religiously, and other areas where we fly by the seat of our pants. Like for instance, what we’re eating for Christmas Dinner.

Making Chicken Enchilada Recipe with Salsa Verde and Cheese #mexican #recipe #casserole

Some years we sink into family recipes like Chicken Paprikas and Hungarian Cabbage and Noodles. Other years we’ve made cozy dishes like Beef Stroganoff or Trout Schnitzel. We’ve even gone fancy with Perfect Slow Cooker Beef Tenderloin and Pan Seared Duck Breast.

And then, of course, there was the year that we could not agree on what we wanted for Christmas dinner, so we made THREE main dishes and shared them all.

(I think it was Grilled Lobster Tail, Homemade Ravioli, and Thai Fried Rice.)

How to Make Enchilada Recipe with Salsa Verde, Chicken and Cheese #mexican #recipe #casserole

But I always like it when we prepare simple comfort food for Christmas. Dishes like homemade calzones or my favorite chicken enchilada recipe, make the occasion seem intimate and warm.

Today’s chicken enchilada recipe is a true family favorite that makes any night feel like a fiesta. These enchiladas are filled with chicken, fresh zippy salsa verde, sour cream, and tons of hot molten cheese.

Easy Enchilada Recipe with Salsa Verde, Chicken and Cheese #mexican #recipe #casserole

I started my chicken enchilada recipe by roasting onions, jalapeno peppers, garlic and tomatillos in my oven until toasty on the outside, but juicy on the inside. You can do this with a regular conventional oven, but I like to use the convection setting on my KitchenAid Oven because it makes the outside of the veggies really crisp, for a smokey roasted flavor.

KitchenAid Appliances

Then I put all the veggies in my lovely 16 cup KitchenAid Food Processor with some cumin and cilantro. PS, if you are looking for an amazing food processor, this thing is a beast and I love it!

Puree until mostly smooth, and you’ve got the best fresh-made salsa verde, this side of the Rio Grande.

Best Chicken Enchilada Recipe with Salsa Verde and Cheese #mexican #recipe #casserole

Then combine cooked chicken, some of the salsa verde, sour cream and cheese. (I always use leftover chicken or pick up a rotissserie chicken at the grocery store to save time.) Roll the mixture in tortillas and cover with more salsa verde and cheese.

Bake for a few minutes to allow all the cheesy goodness to melt together. Then devour.


Cozy Chicken Enchilada Recipe with Salsa Verde and Cheese #mexican #recipe #casserole

This chicken enchilada recipe would make the perfect centerpiece for a Christmas fiesta this year. You could celebrate the season while sipping margaritas and feasting on latin-inspired favorites. Sounds like my kind of Christmas.

Decision made. Feliz Navidad!


Yield: 10 enchiladas

Prep Time: 15 minutes

Cook Time: 40 minutes

Chicken Enchilada Recipe with Salsa Verde


  • 1 ¼ pounds tomatillos, husked and halved
  • 1 white onion, peeled and quartered
  • 4-5 garlic cloves
  • 1-2 jalapeños, stems removed
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ cup cilantro
  • 6 cups chopped/shredded cooked chicken (1 deli rotisserie chicken, boned and shredded or 4 large leftover grilled chicken breasts)
  • 1 cup sour cream + extra for serving
  • 12 ounces shredded monterey jack or Mexican blend cheese (3 cups)
  • 10 large tortillas
  • Salt and pepper
  • Chopped tomatoes, cilantro, and avocados for toppings


  1. Preheat oven to 400 degrees F.  On a rimmed baking sheet, roast the tomatillos, onion, garlic and jalapeños for 15-20 minutes, until the tomatillos are bubbling and juicy. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, and cilantro and pulse mixture until well combined but still chunky.
  2. In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, 1 cup sour cream, and 2 cups of the cheese.  Mix well, then salt and pepper to taste.
  3. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9X13 inch baking dish and smear the bottom with some of the reserved salsa verde. Put a scoop of the shredded chicken mixture on top of each tortilla.  Fold the tortillas over the filling and roll like cigars to close. Place the tortillas in the baking dish; you may have to squeeze them in.
  4. Pour the rest of the salsa verde over the enchiladas and top with the remaining shredded cheese. Bake uncovered for 20-30 minutes until bubbly.  Garnish with cilantro, avocado and tomato.  Top with a scoop of sour cream!

More Latin Inspired Dishes

Crock Pot Beef Carnitas Tacos – Eat Live Run

Tequila and Lime Marinated Steak – The Boy’s Club

Skinny Chicken Fajitas – Skinny Taste

Disclosure: This is not a sponsored post. I just really love my KitchenAid appliances and want to share them with you.

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51 Responses to “Chicken Enchilada Recipe”

  1. #
    Nancy Long — December 18, 2013 @ 8:04 am

    sounds great, but why can I not share on FB


    • Sommer — December 18th, 2013 @ 8:15 am

      Hey Nancy, it worked for me. Mind trying again?


      • Nancy Long — December 18th, 2013 @ 8:43 am

        Nope, still can’t I get the little yellow flag, maybe it’s my computer

  2. #
    Erin | The Law Student's Wife — December 18, 2013 @ 8:00 am

    Christmas fiesta? Love it! I think my family would flip out if we switched up the menu, but I love hearing about other people’s tradition, including a tradition of trying something new each year.


  3. #
    Maria — December 18, 2013 @ 8:02 am

    I am always in the mood for Mexican! Love enchiladas!


  4. #
    Liz @ The Lemon Bowl — December 18, 2013 @ 8:05 am

    I crave this type of meal all the time!! Especially in the winter!


  5. #
    Mason Canyon — December 18, 2013 @ 8:05 am

    This looks like a nice twist on a Christmas tradition. Chicken dishes are always good to have on hand.


  6. #
    Kevin @ Closet Cooking — December 18, 2013 @ 8:15 am

    I so want these!


  7. #
    Tieghan — December 18, 2013 @ 8:16 am

    Love some creamy and cheesy enchiladas! These look so good!


  8. #
    Cassie — December 18, 2013 @ 8:28 am

    These look fabulous Sommer!


  9. #
    Mommy G — December 18, 2013 @ 8:31 am

    Maybe not for Christmas – at least in my family, we’re traditionalists – but perfect for January!


  10. #
    Heather Christo — December 18, 2013 @ 8:36 am

    honestly, these look out of this world. Verde enchiladas are my favorite!!


  11. #
    Layla @ Brunch Time Baker — December 18, 2013 @ 9:22 am

    These enchiladas look delicious and I’m sure they also taste delicious as well! I love making enchiladas because you can make them ahead of time and refrigerate them.


  12. #
    DessertForTwo — December 18, 2013 @ 9:25 am

    So, In Texas, Mexican food is totally appropriate at Christmastime. We always eat tamales on Christmas eve :)


    • Sommer — December 18th, 2013 @ 9:58 am

      I LOVE that! :)


  13. #
    Marian (Sweetopia) — December 18, 2013 @ 9:29 am

    Oh my! These look absolutely scrumptious! Feliz Navidad to you too!


  14. #
    Ashley M. | Our Full Table — December 18, 2013 @ 9:31 am

    These look so yummy! Enchiladas are one of my all time favorites!


  15. #
    Norma @ Allspice and Nutmeg — December 18, 2013 @ 10:20 am

    This looks so good. Enchiladas are always welcome at our table.


  16. #
    Julie @ Table for Two — December 18, 2013 @ 10:29 am

    YUM!!! I’m a huge fan of mexican food and this would totally satisfy my craving!!


  17. #
    Sandy@ReluctantEntertainer — December 18, 2013 @ 10:39 am

    Sommer, sounds fantastic!


  18. #
    Jeanette | Jeanette's Healthy Living — December 18, 2013 @ 10:44 am

    Looks like pure comfort food!


  19. #
    Naomi — December 18, 2013 @ 11:08 am

    This would be great for Christmas Day!


  20. #
    Ali | Gimme Some Oven — December 18, 2013 @ 11:19 am

    These look RIGHT up my alley. And I love the red and green!


  21. #
    Lauren @ Climbing Grier Mountain — December 18, 2013 @ 12:42 pm

    I know what I am making for dinner tonight!!


  22. #
    Jennie @themessybakerblog — December 18, 2013 @ 12:48 pm

    Kicking traditional holiday food to the curb sounds delightful. Out with the ham, in with the enchiladas. Yum!


  23. #
    Jessica @ A Kitchen Addiction — December 18, 2013 @ 1:33 pm

    I think we may have to start a new Christmas tradition! Love the sound of this!


  24. #
    Ordinary J — December 18, 2013 @ 2:39 pm

    I’d love to try your Encheladas if only I’m more capable around the kidtchen. I’m sure you already had Christmas Dinner figured out, based on all the beautiful dishes you had made. You serve any dish from your website and Christmas will be just delish!


  25. #
    Brenda @ a farmgirl's dabbles — December 18, 2013 @ 3:44 pm

    I’d completely welcome the sight of this for Christmas dinner, yum!!


  26. #
    Greg Urbano — December 18, 2013 @ 3:53 pm

    Terrific looking recipe!


  27. #
    Laura (Tutti Dolci) — December 18, 2013 @ 4:03 pm

    I just found tonight’s dinner – love these!


  28. #
    Alice F. — December 18, 2013 @ 5:57 pm

    This looks delicious and something I will have to make soon! My husband would no doubt eat this up!


  29. #
    marla — December 18, 2013 @ 6:02 pm

    Such a great family meal!!


  30. #
    steph@stephsbitebybite — December 19, 2013 @ 8:16 am

    This looks so good! I think I could just take my fork right to the tray itself!


  31. #
    Georgia @ The Comfort of Cooking — December 19, 2013 @ 10:12 am

    Enchiladas verde are a big favorite in this house, but I’ve never made them from scratch. Saving your recipe to try soon, Sommer! These look incredible!


  32. #
    Shaina — December 19, 2013 @ 12:02 pm

    Salsa verde is my absolute favorite. This looks wonderful. Can I come to Christmas?


    • Sommer — December 20th, 2013 @ 1:57 pm

      Come on, girl. I’ll save a seat for you!


  33. #
    Alison @ Ingredients, — December 19, 2013 @ 7:44 pm

    totally amazing looking


  34. #
    Nutmeg Nanny — December 26, 2013 @ 9:15 pm

    Oh my god, these enchiladas look fantastic! Definitely making these soon :)


  35. #
    Lisa — December 29, 2013 @ 9:33 pm

    I made these today, followed your recipe exactly and they were delicious! My husband and kiddies and I loved them. I will definitely make them again soon…can’t wait for leftovers tomorrow! Thank you for sharing!


  36. #
    IrishJenn — February 6, 2014 @ 11:14 pm

    Made this for dinner tonight. It was really tasty. I made a few changes: store-bought salsa verde instead of homemade (because I am extraordinarily lazy), light sour cream, added beans and hot sauce to the filling, only used 8 oz of cheese, used pepper jack cheese. Will make again. Thanks!


  37. #
    Misty — January 10, 2015 @ 3:51 pm

    This recipe sounds delish! One question though… in your amazing description of how you prepare these you mention roasting onions, peppers, garlic and tomatillos. However, in your list of ingredients and instructions you don’t mention peppers. Was that a typo or do you not add green peppers to your salsa?


    • Sommer — January 11th, 2015 @ 9:49 pm

      Hi Misty, Sorry for the confusion. I was speaking of the jalapeno peppers.


  38. #
    Lori V. — March 15, 2015 @ 5:30 pm

    Awesome sauce…the smell was absolutely intoxicating! I used two jalapenos and one serrano for the peppers, and used all pepper jack cheese. I used organic corn tortillas and layered the ingredients like a lasagna in a 9×13 baking pan. This was my first attempt at salsa verde enchiladas and I was thrilled with the results. Thank you for a great recipe!


    • Sommer — March 18th, 2015 @ 9:43 pm

      Hi Lori! I’m so glad you liked it. Thanks so much for coming back to tell me. :)



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