A Spicy Perspective

Chicken Enchiladas Salsa Verde

Chicken Enchiladas Salsa Verde Recipe – This creamy enchiladas verde 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 Enchiladas Salsa Verde Recipe

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.

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.)

Chicken Enchiladas Verde Recipe

My Favorite Festive Easy Chicken Enchiladas Salsa Verde Recipe

As fun as it is to get creative around the holidays, 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 Enchiladas Salsa Verde 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.

This easy 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.

Dinner decision made. Feliz Navidad!

Best Chicken Enchilada Recipe

What You Need to Make Salsa Verde Chicken Enchiladas

Salsa verde – aka green salsa – has a beautifully vibrant flavor from fresh tomatillos and cilantro, with jalapeños providing just the right amount of heat.

Here are the Ingredients Needed for the Salsa Verde:

  • Tomatillos – husked and halved
  • White onion – peeled and quartered
  • Garlic cloves
  • Jalapeños – with the stems removed
  • Ground cumin
  • Salt
  • Cilantro

My classic chicken enchiladas recipe is loaded with incredibly creamy, rich, and cheesy goodness – all coming together terrifically easy to make an impressive dish!

And speaking of easy, this recipe calls for precooked chicken, meaning it’s wonderful for using previously meal prepped or purchased rotisserie chicken.

Here’s What You Need To Make Our Chicken Enchilada Recipe:

  • Precooked shredded chicken
  • Sour cream
  • Shredded Monterey Jack or Mexican Blend cheese
  • Flour tortillas (or corn for gluten-free)
  • Salt and pepper

For Serving:

  • More sour cream
  • Chopped tomatoes
  • Avocado

How to Make Salsa Verde

I started my chicken enchilada recipe by first preparing the homemade salsa verde. Here’s how:

1. Roast the onions, jalapeño peppers, garlic and tomatillos in the 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.

2. 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!

3. Puree until mostly smooth but not completely liquified.

And now you’ve got the best fresh-made salsa verde this side of the Rio Grande.

How to Make Easy Chicken Enchiladas Salsa Verde

Once you’ve got your salsa ready, you’re all set to prepare the chicken enchiladas verde!

1. First, combine the precooked shredded chicken, some of the fresh salsa verde, most of the sour cream, and two cups of the shredded cheese in a large bowl. Mix well, and salt to taste.

building enchiladas in pan

2. Heat the oven to 350 degrees F, and prepare a large baking dish by lightly smearing a bit of the salsa verde evenly on the bottom.

3. Assemble each tortilla by filling with a scoop of the creamy chicken mixture, and roll like a cigar to close. Don’t try to stuff them too much or roll them too tightly, or your tortillas will break!

Pro Tip: It is helpful if the tortillas are at room temperature before preparing; cold tortillas tend to rip easily, especially if using corn tortillas.

4. Place the rolled tortillas seam-down in the baking dish, gently squishing them together to ensure they all fit. Pour the rest of the salsa verde over the chicken enchiladas, and top with the remaining shredded cheese.

enchiladas verde recipe

5. Lastly, bake the chicken enchiladas with salsa verde for a few minutes to allow all the cheesy goodness to melt together. Serve with sour cream, cilantro, avocado, and tomatoes if you wish.

Then devour. Maravilloso! 

best chicken enchiladas verde

Chicken Enchiladas with Salsa Verde Q&A

Are Salsa Verde Chicken Enchiladas Gluten Free?

Yes! Because enchiladas use corn tortillas – which are naturally gluten free – and you’re making all of the salsa verde components fresh at home with wholesome ingredients, this chicken enchiladas recipe is indeed gluten free.

However, keep in mind that corn tortillas and this recipe are not necessarily considered “low carb.”

Can Chicken Enchiladas with Salsa Verde be Prepared Ahead of Time?


The salsa verde itself will stay good sealed in an airtight container in the fridge for at least a week.

You can assemble the enchiladas the day before, and just wait to bake until you’re ready to serve.

Should You Freeze Chicken Enchiladas?

You definitely can! This chicken enchiladas with salsa verde recipe is great for meal prepping and keeping in the freezer. Again though, I don’t recommend baking these enchiladas before freezing.

Once the chicken enchiladas have been prepared, wrap the entire dish tightly in plastic wrap, and then again with aluminum foil. Keep in the freezer for up to three months.

You can defrost the enchiladas overnight in the fridge, and then bake at 350 degrees F for 20-30 minutes; or, to heat from frozen, you can remove the foil and plastic wrap, re-cover with fresh foil, and bake in a 350 degree preheated oven for about 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbling hot.

easy chicken enchiladas

Looking for More Latin-Inspired Dishes?

Chicken Enchiladas Salsa Verde Recipe
Print Recipe
5 from 8 votes
Leave a Review »

Best Chicken Enchiladas Salsa Verde Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This creamy chicken enchiladas verde recipe is filled to the brim with fresh-made salsa verde and molten cheese.
Servings: 10 enchiladas


  • 1 1/4 pounds tomatillos husked and halved
  • 1 white onion peeled and quartered
  • 4-5 cloves garlic
  • 1-2 jalapeños stems removed
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 cup cilantro
  • 4 1/2 cups shredded cooked chicken from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts
  • 3/4 cup sour cream + extra for serving
  • 3 cups shredded monterey jack cheese or Mexican blend cheese
  • 10 8-inch flour tortillas (or corn for gluten-free)
  • salt and pepper


  • chopped tomatoes
  • cilantro
  • avocados


  • 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.
  • In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, sour cream, and 2 cups of the cheese.  Mix well, then salt and pepper to taste.
  • Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9×13-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.
  • 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!


* You can make the salsa verde several days in advance of preparing the chicken enchiladas, and keep in an airtight container in the fridge.


Serving: 1enchilada, Calories: 433kcal, Carbohydrates: 21g, Protein: 25g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 93mg, Sodium: 688mg, Potassium: 418mg, Fiber: 2g, Sugar: 5g, Vitamin A: 640IU, Vitamin C: 11mg, Calcium: 330mg, Iron: 2.6mg
Course: Main Course
Cuisine: American, Mexican
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!

56 comments on “Chicken Enchiladas Salsa Verde”

  1. This was AMAZING! I will definitely be making it again. 

  2. So delicious. I made mine too spicy with using Serrano peppers but my husband enjoyed them all the better. I will definitely be making this again. Thank you for the awesome recipe.

  3. I had a craving for this dish since I had it for the first time at Mi Cocina in Dallas. Your recipe- the sauce especially – turned out unbelievably amazing. I never have commented on a recipe after trying it but  I had to let you know how out of this world this recipe is. Props to you! 

  4. Hi Sommer (something I usually say in April here in CA!) Just wanted to drop a note and say me and my fam LOVED these. Been lookin for a different tomatillo salsa recipe and came upon this. Easiest thing ever. Thank you for having one more recipe I can add to my ‘I have no time to cook’ recipie box! Loved them – having the second set of them tomorrow nite! Maybe a prexmas eve tradition!!


  5. 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!

  6. Pingback: Fresh Sweet Red Pepper Salsa | grey&brianna's

  7. 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?

  8. Pingback: CILANTRO: Love it or Hate it? - Rafael Quintero

  9. Pingback: Reinventing Leftovers With Perfect Roasted Chicken - The Kitchenthusiast

  10. Pingback: 15 Food Ideas for Celebrating Cinco de Mayo

  11. Pingback: Salsa Verde Chicken Enchiladas | Great Recipes Center

  12. Pingback: 4-Ingredient Salsa Verde Chicken Enchiladas | Kevin & Amanda's Recipes

  13. 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!

  14. Pingback: Salsa Verde Chicken Enchiladas

  15. 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!

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

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

  18. 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!

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

  20. Such a great family meal!!

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

  22. I just found tonight’s dinner – love these!

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

  24. Terrific recipe!

  25. 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!

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

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

  28. I know what I am making for dinner tonight!!

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

  30. This would be great for Christmas Day!

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

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

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

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

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

  36. 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.

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

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


  39. These look fabulous Sommer!

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

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

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

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

  44. 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.

  45. sounds great, but why can I not share on FB