Earlier this week I made one of my favorite dishes: fresh homemade salsa verde. I served it as a snack with chips, but I also doubled the batch so we could enjoy it the next day in one of our go-to weeknight meals: salsa verde chicken enchiladas.
Chicken enchiladas are a staple in our home. While I usually prefer a classic red enchilada sauce, my husband loves salsa verde on everything—especially enchiladas. This recipe is a favorite because it’s simple, quick, and packed with cheesy, saucy flavor. It uses just five main ingredients, most of which I keep on hand.
Salsa Verde Chicken Enchiladas
I usually make these with my own homemade salsa verde because the fresh flavor is worth the minimal extra effort, but a good store-bought salsa verde works well, too. For the filling I often use a batch of Crock-Pot cilantro lime shredded chicken that I keep in the freezer, but you can easily swap in shredded rotisserie chicken or quickly grill and shred a few chicken breasts.
I like to finish the enchiladas with fresh cilantro and diced avocado. The cilantro brightens the dish and the avocado adds a creamy contrast that complements the tangy salsa verde and melted cheese.
To round out the meal, serve these enchiladas with Spanish rice and black beans for a fuller, restaurant-style dinner, or pair them with a simple vegetable side—balsamic roasted carrots are a great, lighter option.
Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas
Allison McGee
Pin Recipe
Equipment
Ingredients
- 1 1/2 cups salsa verde
- 3 tablespoons Greek yogurt
- 6 fajita-size flour tortillas
- 1 1/2 cups shredded chicken
- 1 1/2 cups Monterey Jack cheese shredded
- Cilantro and diced avocado to garnish
Instructions
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Preheat the oven to 350°F (175°C).
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In a small bowl, whisk together the salsa verde and Greek yogurt until smooth to make a creamy sauce.
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Grease a 12 x 8 inch baking dish and spread 1/2 cup of the sauce over the bottom.
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Assemble the enchiladas: place about 1/4 cup shredded chicken and 2 tablespoons cheese in each tortilla, roll them up, and arrange them seam-side down in the dish.
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Pour the remaining sauce evenly over the enchiladas, then sprinkle the remaining cheese on top.
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Cover the dish with foil and bake for 15 minutes.
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Remove the foil and bake for an additional 10 minutes, until the cheese is melted and lightly browned.
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Garnish with cilantro and diced avocado before serving, if desired.