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!

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

Chicken Enchilada Recipe with Salsa Verde

Yield: 10 enchiladas

Prep Time:15 minutes

Cook Time:40 minutes

5 / 5 (6 Reviews)
Did you make this recipe?   Leave a review »


  • 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!
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see 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!

Other Great Recipes

You May Also Like...

Leave a Reply

Your email address will not be published.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

54 comments on “Chicken Enchilada Recipe

  1. Loriposted December 31, 2016 at 2:24 pm Reply

    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! 

    Rating: 5
    • Sommerposted January 9, 2017 at 9:36 am Reply

      Hi Lori,

      YAY! I’m so glad you liked it. Thanks so much for reporting back!!

  2. Sue Tracqposted December 22, 2015 at 2:16 pm Reply

    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!!


    Rating: 5
  3. Lori V.posted March 15, 2015 at 5:30 pm Reply

    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!

    Rating: 5
    • Sommerposted March 18, 2015 at 9:43 pm Reply

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

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

  5. Mistyposted January 10, 2015 at 3:51 pm Reply

    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?

    • Sommerposted January 11, 2015 at 9:49 pm Reply

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

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

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

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

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

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

  11. IrishJennposted February 6, 2014 at 11:14 pm Reply

    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!

    Rating: 5
  12. Pingback: Salsa Verde Chicken Enchiladas

  13. Lisaposted December 29, 2013 at 9:33 pm Reply

    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!

    Rating: 5
  14. Nutmeg Nannyposted December 26, 2013 at 9:15 pm Reply

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

  15. Alison @ Ingredients, Inc.alposted December 19, 2013 at 7:44 pm Reply

    totally amazing looking

  16. Shainaposted December 19, 2013 at 12:02 pm Reply

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

    • Sommerposted December 20, 2013 at 1:57 pm Reply

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

  17. Georgia @ The Comfort of Cookingposted December 19, 2013 at 10:12 am Reply

    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!

  18. [email protected]posted December 19, 2013 at 8:16 am Reply

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

  19. marlaposted December 18, 2013 at 6:02 pm Reply

    Such a great family meal!!

  20. Alice F.posted December 18, 2013 at 5:57 pm Reply

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

  21. Laura (Tutti Dolci)posted December 18, 2013 at 4:03 pm Reply

    I just found tonight’s dinner – love these!

  22. Brenda @ a farmgirl's dabblesposted December 18, 2013 at 3:44 pm Reply

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

  23. Greg Urbanoposted December 18, 2013 at 3:53 pm Reply

    Terrific recipe!

    Rating: 5
  24. Ordinary Jposted December 18, 2013 at 2:39 pm Reply

    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. Jessica @ A Kitchen Addictionposted December 18, 2013 at 1:33 pm Reply

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

  26. Jennie @themessybakerblogposted December 18, 2013 at 12:48 pm Reply

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

  27. Lauren @ Climbing Grier Mountainposted December 18, 2013 at 12:42 pm Reply

    I know what I am making for dinner tonight!!

  28. Ali | Gimme Some Ovenposted December 18, 2013 at 11:19 am Reply

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

  29. Naomiposted December 18, 2013 at 11:08 am Reply

    This would be great for Christmas Day!

  30. Jeanette | Jeanette's Healthy Livingposted December 18, 2013 at 10:44 am Reply

    Looks like pure comfort food!

  31. [email protected]posted December 18, 2013 at 10:39 am Reply

    Sommer, sounds fantastic!

  32. Julie @ Table for Twoposted December 18, 2013 at 10:29 am Reply

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

  33. Norma @ Allspice and Nutmegposted December 18, 2013 at 10:20 am Reply

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

  34. Ashley M. | Our Full Tableposted December 18, 2013 at 9:31 am Reply

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

  35. Marian (Sweetopia)posted December 18, 2013 at 9:29 am Reply

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

  36. DessertForTwoposted December 18, 2013 at 9:25 am Reply

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

    • Sommerposted December 18, 2013 at 9:58 am Reply

      I LOVE that! :)

  37. Layla @ Brunch Time Bakerposted December 18, 2013 at 9:22 am Reply

    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.

  38. Heather Christoposted December 18, 2013 at 8:36 am Reply

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

  39. Mommy Gposted December 18, 2013 at 8:31 am Reply

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

  40. Cassieposted December 18, 2013 at 8:28 am Reply

    These look fabulous Sommer!

  41. Tieghanposted December 18, 2013 at 8:16 am Reply

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

  42. Kevin @ Closet Cookingposted December 18, 2013 at 8:15 am Reply

    I so want these!

  43. Mason Canyonposted December 18, 2013 at 8:05 am Reply

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

  44. Liz @ The Lemon Bowlposted December 18, 2013 at 8:05 am Reply

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

  45. Mariaposted December 18, 2013 at 8:02 am Reply

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

  46. Erin | The Law Student's Wifeposted December 18, 2013 at 8:00 am Reply

    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.

  47. Nancy Longposted December 18, 2013 at 8:04 am Reply

    sounds great, but why can I not share on FB

    • Sommerposted December 18, 2013 at 8:15 am Reply

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

      • Nancy Longposted December 18, 2013 at 8:43 am

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