These Creamy Salsa Verde Chicken Enchiladas are the easiest way to get a burst of delicious flavor in no time for dinner any night of the week! With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner.
Scrumptious, loaded with flavor and easy to make, these Creamy Salsa Verde Chicken Enchiladas have a freshness to them but are still super hearty. Shredded chicken in creamy, tangy and subtly spicy filling…plus cheese!
Ingredients
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1 teaspoon neutral flavored oil
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2 garlic cloves, minced
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2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
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1/2 cup sour cream
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1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
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2 cups shredded cooked chicken, see how we make shredded chicken
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1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
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6 (6-inch) flour or corn tortillas, see notes
Instructions
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Notes
- Meatless Version: Swap the chicken for vegetables such as zucchini, eggplant, mushrooms, onion, and winter squash. Add them to the creamy sauce cooked, but still with some crunch since they will continue to cook in the oven.
- Tortillas: Both flour and corn tortillas can be used. Flour tortillas soften much more than corn so it depends on what you have on hand and the final result you are looking for. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin. You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.
- Make-ahead: As the enchiladas sit, they absorb more and more of the sauce, which can make them softer and a little soggy. I prefer making these the day of and don’t recommend making them ahead of time or freezing them. (That said, I’ve been
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