Zesty Salsa Verde Chicken Enchiladas Recipe: Fiery Fiesta Magic

Tender chicken wrapped in soft tortillas and smothered in zesty salsa verde creates a mouthwatering Mexican-inspired dish that tantalizes taste buds.

Weeknight dinners never looked more inviting with these spicy salsa verde chicken enchiladas bursting with robust flavors.

The combination of shredded chicken, melted cheese, and vibrant green sauce promises a delightful culinary experience.

Jalapeños add a kick of heat that elevates every single bite.

Weeknight meals become extraordinary with this simple yet impressive recipe that comes together quickly.

Each enchilada delivers a perfect balance of spice, richness, and comfort.

You’ll want to savor every delicious morsel and impress everyone at the dinner table with this irresistible Mexican classic.

Build Chicken Enchiladas from Sauce to Bake

• Awaken the Flavors

Heat a skillet with olive oil, gently sizzling diced onions until they turn soft and translucent. Introduce minced garlic and let it dance around the pan for a moment, releasing its aromatic charm.

• Create the Chicken Symphony

Toss in shredded chicken, sprinkling it with a melody of cumin, chili powder, salt, and pepper. Stir the ingredients until they become a harmonious blend of savory goodness.

• Bring in the Creamy Twist

Pour salsa verde and sour cream into the skillet, swirling them together until a luscious, creamy sauce envelops the chicken in a warm embrace.

• Wrap and Roll

Gently fold tortilla strips into the mixture, ensuring each piece is generously coated with the vibrant sauce.

• Melt and Bake to Perfection

Shower the top with a blanket of Monterey Jack and cheddar cheeses. Slide the skillet into a preheated 375F (190C) oven and bake until the cheese transforms into a golden, bubbling masterpiece.

Ways to Layer Flavor from Sauce to Filling

• Use rotisserie chicken or quickly shred chicken breasts in a stand mixer for faster preparation.
• Adjust heat by selecting mild, medium, or hot salsa verde based on personal preference or family tolerance.
• Prepare enchilada mixture up to 24 hours in advance and refrigerate, enhancing flavor development and saving time during meal prep.
• Swap corn tortillas for low-carb alternatives like cauliflower tortillas or lettuce wraps for gluten-free and keto-friendly options. Replace chicken with black beans or tofu for vegetarian versions.
• Top with fresh cilantro, diced avocado, or a dollop of Greek yogurt to add brightness and extra layers of flavor just before serving.

How to Serve This Mexican Favorite Proudly

• Mexican Feast Companion: Pair these zesty enchiladas with cilantro-lime rice for a complete meal that bursts with flavor.
• Fresh Fiesta Topping: Garnish with chopped fresh cilantro, diced avocado, and a dollop of cool sour cream to balance the spicy sauce.
• Sides that Shine: Serve alongside black beans, Mexican street corn, or a crisp green salad with a tangy lime vinaigrette to create a well-rounded dinner experience.
• Cool Beverage Pairing: Complement the dish with an ice-cold margarita, Mexican beer, or refreshing agua fresca to cut through the rich, savory enchiladas.

Keep Them Good for Lunch the Next Day

• Store leftover enchiladas in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Refrigerated enchiladas stay delicious for 3-4 days when sealed tightly, ensuring maximum flavor and food safety.
• Wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm enchiladas in a 350F oven for 15-20 minutes, covering with foil to prevent drying. For crispy edges, uncover during the last 5 minutes of heating. Add a splash of extra salsa verde to restore moisture and revive the original taste.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 65 kcal

Servings: 6

Salsa Verde Enchilada Ingredient Guide

• Olive Oil: Provides a smooth base for sautéing and adds rich flavor undertones.
• Onion: Delivers a sweet, savory foundation that enhances overall dish depth.
• Garlic: Brings intense, aromatic punch and classic Mexican-inspired warmth.
• Cumin: Adds earthy, smoky complexity characteristic of traditional enchilada spicing.
• Chili Powder: Introduces gentle heat and robust southwestern flavor profile.
• Salt and Pepper: Elevates and balances all other ingredient interactions.

• Shredded Chicken: Creates hearty protein core and absorbs surrounding sauce beautifully.
• Sour Cream: Provides creamy texture and tangy richness that softens spice intensity.
• Salsa Verde: Delivers vibrant green chile kick and authentic Mexican sauce character.

• Tortilla Strips: Serves as primary structural element and absorbs delicious sauce layers.
• Monterey Jack Cheese: Melts smoothly with mild, buttery undertones.
• Cheddar Cheese: Offers sharp, bold cheese flavor and creates golden, crispy surface.

Tools for Rolling and Baking Enchiladas

• Large Oven-Safe Skillet: Essential for sautéing, mixing ingredients, and baking the enchiladas in one pan.
• Chef's Knife: Perfect for dicing onions and preparing ingredients with precision.
• Cutting Board: Provides a clean surface for chopping vegetables and chicken.
• Wooden Spoon or Spatula: Great for stirring and mixing ingredients in the skillet.
• Measuring Spoons: Helps accurately measure spices like cumin and chili powder.
• Cheese Grater: Optional, useful if using block cheese instead of pre-shredded.

Spicy Salsa Verde Chicken Enchiladas Recipe

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4.7 from 40 reviews

• Total Time: 30 minutes
• Yield: 7 1x

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Description

Zesty salsa verde chicken enchiladas bring Mexican comfort straight to dinner tables, packed with tangy flavors and cheesy goodness. Hearty tortillas rolled with seasoned chicken and smothered in green sauce create a perfect meal for friends and family to savor together.

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Ingredients

Scale 1x2x3x

• 1 pound (1 lb) cooked, shredded chicken (breasts or thighs)
• 1 cup salsa verde
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese
• ½ cup sour cream
• 8 small corn tortillas, cut into 1-inch strips
• 1 small yellow onion, diced
• 1 tablespoon (1 tbsp) olive oil
• 2 cloves garlic, minced
• 1 teaspoon (1 tsp) ground cumin
• 1 teaspoon (1 tsp) chili powder
• ½ teaspoon (½ tsp) salt
• ¼ teaspoon (¼ tsp) black pepper
• Fresh cilantro, chopped (for garnish)
• Optional toppings: diced avocado, jalapeno slices, lime wedges

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Instructions

1. Aromatize Skillet: Warm olive oil in a large oven-safe pan over medium flame. Sauté diced onions until translucent, then introduce minced garlic and cook briefly until fragrant.
2. Season Protein: Incorporate shredded chicken into the skillet, seasoning with cumin, chili powder, salt, and pepper. Thoroughly blend and heat the protein mixture.
3. Create Creamy Base: Pour salsa verde and sour cream into the skillet, stirring until the sauce achieves a smooth, uniform consistency that envelops the chicken completely.
4. Layer and Integrate: Gently fold tortilla strips into the creamy mixture, ensuring each strip is thoroughly coated and integrated with the sauce and chicken.
5. Finalize and Bake: Generously scatter Monterey Jack and cheddar cheeses across the surface. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10-15 minutes until the cheese transforms into a golden, bubbling crust.

Notes

• Shred chicken using two forks for consistent, tender pieces that absorb sauce perfectly.
• Modify chili powder and cumin quantities to control heat intensity and match personal preference.
• Use freshly grated cheese instead of pre-shredded for smoother, more even melting and better flavor integration.
• Swap regular tortillas with gluten-free or low-carb alternatives, and use Greek yogurt instead of sour cream for healthier protein-packed version.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg