Name: Salsa Verde Chicken Enchiladas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 ⅓ lb skinless chicken thighs (or 1 ¾ lb bone-in); 4 cloves garlic, divided (2 halved for poaching, 2 whole for salsa); ¼ medium onion (for poaching); 2 tsp sea salt, divided; 1 ½ lb tomatillos, husked and rinsed; 2 serrano chiles, stems removed; ½ cup chopped white or yellow onion; ½ cup chopped fresh cilantro (stems included), plus extra for garnish; 1 Tbsp fresh lime juice; 1 Tbsp oil (olive, corn, or peanut); 12 sturdy yellow corn tortillas; ¼ cup sour cream (plus 1 Tbsp water to thin for drizzle); ½ cup crumbled cotija or queso fresco; ⅓ cup chopped red onion (garnish)

Why You’ll Love This Recipe

Salsa Verde Chicken Enchiladas bring together tender shredded chicken, tangy tomatillo salsa, and melted cheese in soft corn tortillas—all baked to bubbly perfection. The recipe is approachable for weeknight cooking yet impressive enough for guests, striking a balance between bright, fresh flavors and comforting richness. Minimal prep, readily available ingredients, and flexible make-ahead options further elevate its appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked, shredded chicken (rotisserie or poached)
Salsa verde (store-bought or homemade tomatillo salsa)
Corn tortillas
Monterey Jack or Oaxaca cheese, shredded
Sour cream
Fresh cilantro, chopped
White onion, finely diced
Garlic, minced
Ground cumin
Fresh lime juice
Salt and pepper
Neutral oil (for softening tortillas)

Directions

Preheat the oven to 190 °C (375 °F). Lightly grease a 23 × 33 cm (9 × 13 in) baking dish.
Prepare the filling. In a bowl, combine shredded chicken, 240 ml (1 cup) salsa verde, 120 g (1 cup) cheese, onion, garlic, cumin, lime juice, and a pinch of salt and pepper. Mix until evenly coated.
Soften the tortillas. Briefly warm each tortilla in a lightly oiled skillet (about 10 seconds per side) until pliable. Keep them wrapped in a clean towel to stay warm.
Assemble. Spoon roughly 60 ml (¼ cup) filling along the center of each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
Top and bake. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for 15 minutes; remove foil and bake an additional 10 minutes, or until cheese is browned and sauce is bubbling.
Garnish and serve. Let stand 5 minutes, then drizzle with sour cream and scatter chopped cilantro before serving.

Servings and Timing

Yield: 4 servings (8 enchiladas)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Vegetarian: Substitute black beans and roasted vegetables for chicken.
Extra-creamy: Stir 60 ml (¼ cup) crema or heavy cream into the salsa before baking.
Spicy: Blend a roasted serrano or jalapeño into the salsa verde.
Cheese swap: Try pepper Jack for heat or queso fresco for a lighter finish.
Grain-free: Roll the filling in lightly charred cabbage leaves instead of tortillas.

Storage/Reheating

Refrigerate: Cool completely, cover tightly, and store for up to 3 days.
Freeze: Place cooled enchiladas in an airtight container; freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Cover with foil and warm in a 175 °C (350 °F) oven for 15–20 minutes, or microwave individual portions on medium power until heated through.

FAQs

How can I keep corn tortillas from cracking?

Gently warming them in a lightly oiled skillet or wrapping them in a damp towel and microwaving for 30 seconds makes them pliable and less prone to tearing.

Can I use flour tortillas?

Yes, though the texture will be softer. Reduce baking time by 5 minutes to prevent sogginess.

Is homemade salsa verde necessary?

Store-bought varieties work well, but homemade offers brighter flavor. Use whichever is convenient.

What chicken works best?

Leftover roast or rotisserie chicken is ideal. Alternatively, poach boneless skinless breasts in lightly salted water until just cooked, then shred.

How do I make the dish spicier?

Add diced jalapeños to the filling or blend hot chilies into the salsa verde before pouring it over the enchiladas.

Can I assemble ahead of time?

Yes. Assemble up to 24 hours in advance, cover, refrigerate, and bake just before serving. Add 5 extra minutes to the covered baking time if chilled.

How can I lighten the recipe?

Use reduced-fat cheese, substitute Greek yogurt for sour cream, and fill tortillas with a mix of chicken and vegetables.

What side dishes pair well?

Mexican rice, charro beans, or a crisp jicama-citrus salad complement the enchiladas nicely.

How do I prevent the cheese topping from burning?

Keeping the dish covered with foil for the first portion of baking maintains moisture; remove the foil only for the final 10 minutes to brown the cheese.

Can I cook these in an air fryer?

If your air-fryer basket fits a small baking dish, you can bake at 180 °C (355 °F) for 12–15 minutes, checking halfway to avoid over-browning.

Conclusion

Salsa Verde Chicken Enchiladas deliver a vibrant mix of tangy tomatillo salsa, tender chicken, and melted cheese in every bite. With straightforward preparation, adaptable ingredients, and reliable make-ahead and storage options, this dish earns a place in any cook’s repertoire—perfect for busy weeknights or relaxed weekend gatherings alike.