Creamy Salsa Verde Chicken Enchiladas
These creamy and delicious salsa verde chicken enchiladas make the perfect easy, wholesome dinner that’s full of flavor and simple to prepare. A comforting family favorite you’ll want to add to your weekly meal rotation!
My entire family loves any kind of Mexican-inspired dinner. Whether it’s homemade burrito bowls, tacos, or nachos, I always know it’s going to be a crowd pleaser!
During busy weeknights, I have come to rely on certain dinner staple recipes that I know everyone will enjoy, and these enchiladas definitely fit the bill!
Let’s make ’em.
Quick Recipe Snapshot
TOTAL TIME: Less than an hour, start to finish! You can take a few shortcuts to make the recipe even faster (see notes below).
SERVES: 6-8, depending on serving size. It generously feeds my family of 4. We always have leftovers to enjoy next day!
MAKE AHEAD FRIENDLY: Assemble enchiladas in advance, refrigerate, and bake when ready for a no-fuss dinner.
BEST PAIRED WITH: I love these enchiladas paired with my no cilantro pico de gallo and an extra dollop of sour cream.
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!
Tips for Preparing to Make These Enchiladas
- If using corn tortillas, warm your tortillas before assembling. This makes them more pliable and less prone to cracking when filling and rolling the enchiladas.
- Use freshly shredded cheese for the ultimate melty goodness. Pre-shredded cheese often contains additives that prevent it from melting easily.
- Use rotisserie chicken for an easy (and flavorful!) shortcut.
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- Begin by cooking chicken. Once it has cooled enough to handle, shred finely.
2. In a large mixing bowl, combined the shredded cooked chicken, taco seasoning, salt, green chiles, black beans, and cream cheese. Mix together until combined and set aside.
3. In another small mixing bowl, combine the salsa verde and sour cream. Mix together until combined, and then set aside while you assemble the enchiladas.
4. To assemble, begin by placing a small amount of the filling on the center of each tortilla. Roll up tightly, and then place in a large 9 x 13 baking dish, seam side down.
4. Pour the creamy salsa verde mixture directly over the top of the enchiladas.
5. Top with shredded cheese before baking until golden brown and bubbly.
Substitutions & Variations
Recipe FAQs & Storage Tips
I like to add the sauce over the top just before baking. Also, be careful not to overfill the tortillas. Doing so can cause some filling to spill out, creating excess moisture when baked.
Reheat in the oven at 350°F until warmed through, or use the microwave for individual portions.
I find that it has a pretty mild heat. It can definitely depend on the brand you buy, or if you make it yourself at home!
More Dinner Inspiration
Check out these other reader favorite dinners!
Pin it For Later!
Creamy Salsa Verde Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 12 enchiladas 1x
Description
These creamy and delicious salsa verde chicken enchiladas make the perfect easy, wholesome dinner that’s full of flavor and simple to prepare. A comforting family favorite you’ll want to add to your weekly meal rotation!
Ingredients
- 1 16 oz bottle salsa verde ((your favorite brand, I used Herdez))
- 1/2 cup sour cream
- 1 lb chicken, shredded
- 1 15 oz can black beans (drained and rinsed)
- 1 can diced green chiles
- 4 oz cream cheese, softened
- 1/2 tsp salt, more to taste
- 2 tbsp taco seasoning
- 1 cup shredded Monterey Jack cheese ((for topping the enchiladas))
Instructions
- Make the Sauce: In a small mixing bowl, combine the salsa verde and sour cream. Whisk together until combined and the mixture is smooth and creamy. Set aside while you prepare the filling.
- Prepare the Filling: Begin by cooking the chicken. Once the chicken has cooled enough to handle, shred finely using two forks or your hands.
- To a large mixing bowl, add the cooked chicken, black beans, green chilis, cream cheese, taco seasoning, and salt. Mix together until combined and then set aside.
- Assemble Enchiladas: Preheat oven to 350 degrees. Assemble the enchiladas by placing a spoonful of the filling mixture down the middle of each tortilla. Roll the tortilla up tightly and place seam side down in a greased 9 x 13 baking dish.
- Pour the creamy salsa verde mixture directly over the top of the enchiladas, being sure to evenly coat them. Top with shredded cheese before placing in the oven to bake.
- Bake: Bake uncovered for 25 minutes or until brown and bubbly. Serve immediately while they're nice and hot. Garnish with your favorite toppings. Enjoy!
Notes
- Storage: Leftovers can be transferred to a sealed container and refrigerated to enjoy for up to 3 days.
- Make Ahead Instructions: Follow the recipe to assemble the enchiladas (waiting to top them with the sauce and cheese), then wrap the pan tightly with foil. Store in the fridge for up to 2 days, then add the sauce and shredded cheese before baking as directed.
- Freezing Instructions: Baked enchiladas will store well wrapped tightly in aluminum foil for up to 3 months. Alternatively, they can be assembled and then frozen without baking first. Thaw in the fridge before baking as directed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Mexican
If you loved this recipe for homemade salsa verde chicken enchiladas, be sure to come back and leave a 5 star rating and a comment! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
Delicious and family approved 🙂