Name: Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; 1 whole roasted chicken, bones and skin removed, meat shredded; 1 cup shredded Mexican cheese blend; 0.5 (8 ounce) package cream cheese, softened; 0.25 cup salsa verde; 1 (2.5 ounce) can sliced olives, drained and diced; 0.25 cup chopped fresh cilantro; 0.5 (4 ounce) can diced jalapeno peppers; 0.25 cup butter; 0.25 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 0.5 cup salsa verde; 16 corn tortillas; 1 cup shredded Mexican cheese blend

Chicken Enchiladas with Green Chile Sauce (Salsa Verde) Recipe

Cook Time: 40 minutes

Ingredients

Chicken Filling:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 whole roasted chicken, bones and skin removed, meat shredded
- 1 cup shredded Mexican cheese blend
- (8 ounce) package cream cheese, softened
- cup salsa verde
- 1 (2.5 ounce) can sliced olives, drained and diced
- cup chopped fresh cilantro
- (4 ounce) can diced jalapeno peppers (Optional)
Enchilada Sauce:
- cup butter
- cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- cup salsa verde
16 corn tortillas

Directions

Preheat the oven to 375F (190C).
Heat olive oil in a saut pan over medium heat. Add chopped onion and cook, stirring, until translucent, about 5 minutes.
Add garlic and saut for another 2 minutes until fragrant. Remove from heat and allow to cool.
Prepare the chicken filling: In a large mixing bowl, combine the shredded chicken, onion mixture, shredded cheese, cream cheese, salsa verde, diced olives, cilantro, and jalapenos (if using). Mix thoroughly until everything is well incorporated.
Make the enchilada sauce: In a saucepan, melt butter over medium heat. Add flour and stir, then pour in chicken broth. Cook, stirring occasionally, until the sauce begins to thicken, about 6 to 8 minutes.
Stir in sour cream and salsa verde into the sauce. Continue cooking until heated through, then remove from heat.
Assemble the enchiladas: Spread a spoonful of the sauce over the bottom of two 9x11-inch casserole dishes.
Warm the tortillas: Wrap each tortilla in a damp paper towel and microwave for about 30 seconds to soften.
Fill the tortillas: Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the prepared casserole dishes. Repeat this process until both dishes hold 8 enchiladas each.
Top the enchiladas: Spoon the remaining sauce over the top of the enchiladas. Sprinkle shredded cheese over the sauce.
Bake: Place the dishes in the preheated oven and bake for about 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Nutrition Facts (per serving)

Calories: 374
Total Fat: 25g (32% Daily Value)
Saturated Fat: 12g (59% Daily Value)
Cholesterol: 84mg (28% Daily Value)
Sodium: 514mg (22% Daily Value)
Total Carbohydrate: 17g (6% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 1g
Protein: 21g (42% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 168mg (13% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 244mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Kim

10/06/2025 01:52:54 PM

These are really delicious! And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling. For the sauce, I used extra salsa verde and only about 1/3 of a cup of sour cream (that was plenty for us). I made 14 enchiladas, and got them to all fit in a single 9 x 13" pan, and it took them about 35-40 minutes to bake. Would definitely make these again! Thank you for the recipe! Oh, and note to future self: 2 shredded chicken breasts is plenty of meat for this recipe!

MINNIESTUFF

01/19/2022 02:41:39 PM

My family loved this! I added a can of medium green chiles and more salsa verde to the filling (personal preference) and doubled the sauce. I also put more cheese on top before baking (again personal preference) This recipe is a keeper! For those reviewers that thought warming the tortillas in the microwave individually was too time consuming, instead, warm them in a stack in your oven with damp paper towels around the outside of the stack.

Nifty Deb

03/15/2023 01:57:53 AM

Great recipe. I had already made my chili verde sauce and cooked and shredded my chicken, so it reduced the prep time. Regardless, it was delicious. It's my new Go To

Sherry

04/21/2019 10:45:01 PM

Made with 4 chicken breasts simmered in chicken broth and used home made tomatillo salsa verde from this site. Wowee these are awesome. Winner with hubby.

MicheleHenson

04/15/2019 01:00:35 AM

Great recipe! I made a half recipe and it turned out great! The only thing I changed is I added more green salsa to the green sauce- I just added a little at a time until it was the flavor I preferred.

MDMLIBRARIAN

05/01/2024 04:33:30 PM

What a great dish. I had a hatch chili salsa verde that gave this the right amount of heat and flavor. I omitted the olives and doubled the salsa in the sauce. I also added some salt and pepper, cumin, onion powder, and garlic powder to the sauce. Other than these minor additions I stayed with recipe. A couple reviewers mentioned doubling the sauce. There is no need as there is plenty to cover the whole dish (I used a 7 x 11 pan).

bsgillkc

07/25/2020 11:22:02 PM

I used green chiles as well as salsa verde for the filling, plus I topped them with chopped green onions.

Mary

05/21/2020 05:43:36 PM

This was so tasty. I left out the olives as husband does not care for them and used the whole can of Jalapeno. Used store bought rotisserie chicken which was much easier than roasting my own. Made twice and second time served friends who enjoyed it so much they asked for recipe. I did not get 16 only 12 but that was plenty used foil pans and froze one for another meal.

Cathy

05/05/2025 12:14:12 AM

These were really delicious! Love the sauce, to which I added some Penskys taco seasoning. I halved the recipe using one very large breast from a rotisserie chicken, to get 10 enchiladas.

Susan D

05/07/2019 02:00:06 PM

Delicious! My family enjoyed it & has already requested that we make it again soon. Very few leftovers -- I had halved the recipe, but won't make that mistake again! Overall, very simple to make. We added a bit more cheese, but only because my teenagers always like extra.

Mary Busby

05/18/2019 11:27:35 PM

I made one change. I left out the chicken. I don't prefer a lot of meat. I thought it was a delicious vegetarian dish.

Jeffrey

07/20/2025 07:06:25 PM

Added a little more verde salsa in with the enchilada sauce

Kathleen Diaz

05/04/2025 11:38:56 PM

Everyone keeps asking me to make it again.

SilkyDate5853

03/31/2025 05:50:22 PM

Everyone raved about this recipe. I used extra verde sauce in the filling and top sauce, omitted the olives, added a bit of cumin & chili powder to filling and used a little more cheese. I will increase the amount of top sauce next time as my batch was a little dry.

Joyce Turner

01/06/2025 01:40:47 AM

So light yet so satisfying.

SturdyUdo9444

09/15/2024 03:46:34 AM

Best verde enchiladas I’ve made!!!

William Hill

07/21/2024 05:56:55 PM

I didn’t expect it to be this good.

Vicki Denny

07/14/2024 01:01:03 AM

It was sooo yummy

maw

08/30/2021 12:27:41 PM

I have made these several times. Just a bit time consuming but worth it. Maybe a little bland for some but easily spiced up. Freeze great. Short on time stack enchiladas in a small pie pan rather rolled.