I love making my Easy Verde Chicken Enchiladas using tender shredded chicken and zesty salsa verde. I layer soft corn tortillas with a blend of sour cream, Monterey Jack cheese, finely chopped onion, garlic and a hint of ground cumin. Fresh cilantro adds brightness to this simple dinner delight.

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I’ve always been on a hunt for meals that are so easy but burst with flavor so when I discovered this recipe for Easy Green Chicken Enchiladas I knew I had to share it. This dish is a fresh spin on the classic enchilada, where I use 3 cups of tender shredded chicken combined with 2 cups of vibrant salsa verde.

The secret really lies in the layers of corn tortillas, tangy sour cream and shredded Monterey jack cheese, all further enhanced by a small chopped onion, minced garlic, and a handful of chopped fresh cilantro. I also add a pinch of ground cumin along with salt and pepper to bring it all together.

It reminds me a little bit of those rich enchiladas casseroles from Mexican kitchens and even some of the unique flavors you find with BBQ Pitmasters. I love how simple this meal is, and it definitely makes dinner a breeze.

Why I Like this Recipe

I like this recipe because its super easy to make even on days when im short on time. I dont need to break out fancy ingredients so i can just use stuff i already have in my kitchen. I also love how all the flavors just come together, like the tangy salsa verde mixed with the creamy sour cream makes every bite really tasty. And honestly, i like that its a fun way to change up dinner—rolling and baking the tortillas makes me feel like i actually did something cool in the kitchen.

Ingredients

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Loaded with lean protein that builds muscle, chicken adds hearty texture and satisfying flavor.
Bright and tangy, it offers vitamin C and a spicy kick that livens the dish.
Corn tortillas provide carbohydrates for energy, and add a slightly sweet, rustic flavor to fill.
Rich, creamy sour cream adds a cooling contrast with mild tanginess while lending smooth texture.
Mild Monterey Jack cheese melts perfectly, offering both protein and a buttery, gooey richness.
Fresh cilantro brings a burst of herbal freshness and antioxidants, lifting each vibrant bite.

Ingredient Quantities

3 cups cooked, shredded chicken

2 cups salsa verde

10 to 12 small corn tortillas

1 cup sour cream

2 cups shredded Monterey jack cheese

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup chopped fresh cilantro

1 teaspoon ground cumin

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F.

2. Heat a little oil in a skillet over medium heat, then add the chopped onion and minced garlic. Sauté them until they get soft and a bit golden.

3. In a large bowl, mix the shredded chicken, salsa verde, ground cumin, salt and pepper. Stir in half of the chopped cilantro.

4. Warm each corn tortilla in a pan or microwave for about 20 seconds until they are pliable.

5. Spoon a bit of sour cream onto each tortilla, then add a generous amount of the chicken mixture and a sprinkle of Monterey jack cheese.

6. Roll up each tortilla and place them seam side down in a lightly greased baking dish.

7. After all the tortillas are filled and arranged, pour any leftover salsa verde evenly over the top.

8. Distribute the remaining shredded cheese over everything.

9. Cover the dish with foil and bake in the oven for 20 minutes.

10. Remove the foil, sprinkle the rest of the cilantro, and bake for an additional 5 minutes until the cheese is melted and bubbly. Enjoy your meal!

Equipment Needed

1. Oven for baking at 375°F
2. Stovetop skillet to sauté the onion and garlic
3. Large mixing bowl for combining the chicken, salsa verde, and spices
4. Cutting board and knife for chopping the onion and mincing the garlic
5. A small pan or microwave to warm the tortillas
6. Baking dish to arrange the filled tortillas for baking
7. Aluminum foil to cover the dish during the first part of baking
8. Spatula or large spoon for stirring and assembling the ingredients

FAQ

Q: can i use red enchilada sauce instead of salsa verde?

A: sure, you can swap out salsa verde with red sauce if thats what you have. it will change the flavor a bit but it still tastes great.

Q: what is the best way to soften corn tortillas?

A: you can wrap them in a damp towel and microwave them for about 30 seconds, or lightly warm them on a skillet over medium heat.

Q: can i prepare this dish ahead of time or freeze leftovers?

A: yes, you can assemble the enchiladas ahead of time and keep them in the fridge for one day, or freeze leftovers for later reheating in the oven.

Q: do i have to use shredded chicken or can i use whole pieces?

A: its best to use shredded chicken so that the filling mixes well with the other ingredients, but if you prefer, you can use chopped pieces instead.

Q: can i add more spice to this recipe?

A: absolutely, if you like your food spicier you can add some chopped jalapenos or a pinch of chili powder to the filling.

Easy Green Chicken Enchiladas Recipe Substitutions and Variations

Instead of salsa verde, try using a tomatillo salsa for a similar tangy flavor
If you dont have corn tortillas, flour tortillas work perfectly fine as a swap
You can substitute sour cream with plain Greek yogurt for a lighter twist
If Monterey jack cheese isnt available, go with pepper jack for a bit of extra spice

Pro Tips

1. When warming the corn tortillas, you might want to cover them with a damp paper towel in the microwave so they stay softinstead of getting all brittle.
2. Don’t overcook the onions and garlic in the skillet; keep an eye on them so they turn just golden instead of burning which can mess up the flavor.
3. Try adding a bit of lime juice to the chicken and salsa mix; it really brightens up the dish and cuts through the richness of the sour cream and cheese.
4. After baking, let the dish sit for a few minutes before serving so the flavors can settle and the tortillas don’t fall apart when you pick them up.

Easy Green Chicken Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

327

kcal

Equipment: 1. Oven for baking at 375°F
2. Stovetop skillet to sauté the onion and garlic
3. Large mixing bowl for combining the chicken, salsa verde, and spices
4. Cutting board and knife for chopping the onion and mincing the garlic
5. A small pan or microwave to warm the tortillas
6. Baking dish to arrange the filled tortillas for baking
7. Aluminum foil to cover the dish during the first part of baking
8. Spatula or large spoon for stirring and assembling the ingredients

Ingredients

3 cups cooked, shredded chicken
2 cups salsa verde
10 to 12 small corn tortillas
1 cup sour cream
2 cups shredded Monterey jack cheese
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
Salt and pepper to taste

Directions

Preheat your oven to 375°F.
Heat a little oil in a skillet over medium heat, then add the chopped onion and minced garlic. Sauté them until they get soft and a bit golden.
In a large bowl, mix the shredded chicken, salsa verde, ground cumin, salt and pepper. Stir in half of the chopped cilantro.
Warm each corn tortilla in a pan or microwave for about 20 seconds until they are pliable.
Spoon a bit of sour cream onto each tortilla, then add a generous amount of the chicken mixture and a sprinkle of Monterey jack cheese.
Roll up each tortilla and place them seam side down in a lightly greased baking dish.
After all the tortillas are filled and arranged, pour any leftover salsa verde evenly over the top.
Distribute the remaining shredded cheese over everything.
Cover the dish with foil and bake in the oven for 20 minutes.
Remove the foil, sprinkle the rest of the cilantro, and bake for an additional 5 minutes until the cheese is melted and bubbly. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.