Tender chicken, zesty salsa verde, and gooey cheese get wrapped in a soft tortilla to make for one satisfying Mexican meal.
Mexican food has my whole heart. I love spice. I LOVE tacos. And the best part is? There are so many varieties of Mexican dishes out there to try. For those of you who think it begins and ends with hard-shell tacos filled with ground beef, you are SO missing out.
While, sure, tacos are great (you will never hear me say otherwise), if you haven’t tried enchiladas, we need to get you up to speed. These green chicken enchiladas are bright, tangy, and wake up every taste bud. I don’t want to suggest there is a hierarchy in food, but this enchiladas dish is above and beyond those basic tacos we all know (and still love, obviously). The ooey-gooey cheese, the kick of the salsa verde sauce, the succulent chicken… it’s just comfort food in a casserole dish. It doesn’t get any better than this.
I actually used to think enchiladas were a hassle. Rolling, stuffing, saucing—it sounded like too much effort. But then I made them with salsa verde, and now I get it. The tortillas soak up just enough of the sauce to stay tender but not soggy, the chicken keeps things hearty, and the cheese is the golden, bubbly topping that seals the deal. If you’ve never made enchiladas at home before, start here. I promise it’ll be a winner at your dinner table.
Are These Chicken Enchiladas With Salsa Verde healthy?
While I would say this dish falls more in the realm of comfort food (especially with all that cheese and sour cream), it does have some beneficial ingredients worth mentioning. Chicken breast is, of course, a great source of lean protein and is leaner than using ground beef. Salsa verde, made from tomatillos, contains vitamin C and other antioxidants. If you make the salsa verde yourself (more on that later), you can control the ingredients even further. If you use corn tortillas instead of flour, that means no gluten, and swapping sour cream for Greek yogurt would add protein while lowering the overall fat content. You could also look for a low-fat cheddar cheese.
Making Your Own Salsa Verde
Salsa verde is a spicy green sauce made from blended tomatillos, onions, herbs (like cilantro), and green chilis (like serranos or jalapeños). While it is easy to find pre-made in most grocery stores, you can also make your own from scratch.
In this FFF recipe for Bacon-Wrapped Hot Dogs, there are instructions for making your very own salsa verde. And while, yes, it’s delicious on a hot dog, it’s also such a versatile sauce for many other dishes! It’s a fantastic condiment for tacos, tamles, scrambled eggs, burritos, and, of course, enchiladas. Try it and see!
How Do I Store Leftovers?
Leftover enchiladas should be stored in an airtight container in the fridge. They’ll stay good for about 3 days. When you’re ready to reheat them, pop them in the microwave until warmed through or in the oven at 350 degrees Fahrenheit for about 15 minutes.
Serving Suggestions
It’s only fitting to serve these green chicken enchiladas as part of a proper Mexican food night. I like to start the spread with some Mexican Mini Bell Pepper Nachos and a hearty Mexican Grilled Corn Salad With Jalapeño And Avocado. I also love to serve some Keto Mexican Cauliflower Rice as a quick, easy, and healthy side. And don’t forget a refreshing Strawberry Agua Fresca to drink!
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup cooked chicken breast shredded
- 2 tablespoons sour cream
- 1 cup salsa verde
- 1 bunch fresh cilantro chopped
- Salt and pepper to taste
- 4 flour or corn tortillas
- 1/2 cup Mexican cheese or cheddar cheese shredded
- 1 red onion chopped, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit and prepare a casserole dish.
- Heat a skillet over medium-high heat and add the olive oil. Cook the minced garlic until fragrant, about 1 minute. Add the shredded chicken and cook until warm. Set aside.
- In a bowl combine the sour cream, salsa verde, and half of the chopped cilantro. Season with salt and pepper.
- Combine the shredded chicken with half of the salsa verde sauce to make the filling. Divide the filling between the tortillas, roll them up, and place them into the casserole dish
- Spread the remaining sauce over the tortillas and sprinkle with Mexican or cheddar cheese.
- Cover the casserole with aluminum foil and bake in the preheated oven for about 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden brown.
- Remove the casserole from the oven and garnish it with chopped cilantro and red onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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