These Salsa Verde Enchiladas come together in a flash! The sauce is simply store bought Salsa Verde and sour cream! Stuff with chicken and cheese and dinner is in the oven!
Five ingredients guys! Not kidding, this is so easy and the most tastiest enchies ever! Tortillas, chicken, store bought verde sauce mixed with sour cream, and a sprinkle of cheese (okay handfuls…whatever).
Ingredients for Salsa Verde Enchiladas –
- chicken – any kind will do. Store bought Rotisserie, left over chicken breasts or thighs or even ground chicken
- Salsa Verde – right next to the red salsa in the Hispanic ailse of your grocery store
- Sour Cream – light will work as will greek yogurt in a pinch
- Flour Tortillas – you can sub corn but I find they fall apart quite easily after baked. Still tasty though!
- Shredded Mexican Cheese
- All your favorite Mexican Toppings – avocado, tomatoes, more sour cream, cilantro
Everything about this recipe is so easy and truly, they beat red sauce enchies all the way. I’m always looking for a good friday night meal to cook so I don’t have to cook over the weekend and this hit all the marks! It’s got super flavor and it re-heats really well.
Simply mix the Salsa Verde and sour cream in a large bowl and the sauce is done.
Stuff your tortillas with chicken and cheese and pour on the sauce!
Tips to make Easy Salsa Verde Enchiladas –
- This recipe makes about 10-12 enchiladas. You can easily half or double it.
- Ground chicken or turkey can be subbed for the shredded chicken in a pinch ( I really like the ground chicken version).
- Watch the heat of the salsa verde you buy if you want to make this family friendly. Most of them are fairly mild, especially after mixing it with sour cream but I’ve seen some ‘Hot’ versions on the shelf
A few more Mexican inspired recipes you will love!
- Taco Pizza – made with store bought pizza crust – so easy!
- Taco Pasta – all the flavors you love in casserole form.
- Mexican Breakfast Casserole – tortillas soaked in an egg custard…why not!
- Easy Mexican Chicken Bake – check this one out, it will be a regular!
Let’s EAT!
Kathi and Rachel
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Salsa Verde Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 24 oz jar Salsa Verde - we prefer the mild
- 1 cup sour cream - full fat or light
- 2 cups shredded mexican style cheese
- 10 flour tortillas
- Avocado, sour cream and cilantro for garnish if desired.
Instructions
- Preheat oven to 400 degrees.
- Lightly spray a 9 x 13 baking pan with cooking spray.
- In medium size bowl, combine salsa verde and one cup of sour cream.
- Spread 1/2 cup of salsa and sour cream mixture into baking dish and spread to cover the bottom.
- Place about 1/4 cup shredded chicken into each flour tortilla and top with several tablespoons of grated cheese. Roll them up and place in baking dish
- Pour remaining salsa/sour cream mixture over prepared tortillas.
- Cover with foil and bake for 30 minutes or until center is bubbly and hot.
- Remove foil, top with remaining cheese and bake an additional 5 minutes.
- Serve with sour cream, avocado and all your favorite mexican condiments!
Notes
Nutrition
Susan says
Simple is always Best, I say! This sounds delicious for my Cinco de Mayo dinner! Thanks for sharing.
Kathi Kirk says
Hi Susan! Thanks for your note!
Sarah @ Champagne Tastes says
This looks so simple and delicious! I love it when recipes only have a couple ingredients- it really makes my life easier!! Your serving dishes are gorgeous by the way.
Kathi Kirk says
Thank you Sarah! I’m a Home Goods junkie…not sure if you have one nearby but they have a plethora of stuff for super cheap…a bloggers dream!
Willow says
I actually have an enchilada recipe planned for tomorrow! One of these days I want to make my own green enchilada sauce, but for now I’ll stick with jarred since it is easier!
Kathi Kirk says
I’d love to make my own sometime too! Be curious to see the flavor difference. Thanks for the note!
sue|theviewfromgreatisland says
Enchiladas are such a comforting meal, love this recipe!
Kathi Kirk says
Thanks Sue…hope you get a chance to try them!
Amy says
Yay, green enchiladas that don’t have cream cheese or soup. Seems like so many recipes for salsa verde enchiladas rely on those ingredients and I really don’t care for either of those things in mine. These will be going on my to make list.
Kathi Kirk says
Hi Amy – I know! I try to avoid anything with a can of cream of ka ka in it :)…
Tamara says
This does look like a tasty dish to throw together with things I always have on hand… and you are totally right about checking the heat level on salsa verde!
Kathi Kirk says
We are all heat wimps in this family and sometimes mild is to hot :). Thanks for the note!