Salsa Verde Chicken Enchiladas

This super easy and tasty enchilada recipe uses store bought salsa verde and rotisserie chicken!

Course Dinner, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
294 kcal


  • 2 cups cooked shredded chicken
  • 1 24 oz jar Mild Salsa Verde
  • 1 cup sour cream plus more for garnish light is fine
  • 2 cups shredded mexican style cheese
  • 10-12 Flour tortillas
  • Sliced onion tomatoes and avocado for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 baking pan with cooking spray.
  3. In medium size bowl, combine salsa verde and one cup of sour cream.
  4. Spread 1/4 cup of salsa and sour cream mixture into baking dish.
  5. Place a scant 1/4 cup shredded chicken into each flour tortilla and top with several tablespoons of grated cheese.
  6. Roll and place in pan.
  7. Pour remaining salsa/sour cream mixture over prepared tortillas.
  8. Cover with foil and bake for 40 minutes or until center is bubbly.
  9. Remove foil, top with remaining cheese and bake an additional 5 minutes.
  10. Serve with sour cream, avocado and all your favorite mexican condiments!
Nutrition Facts
Salsa Verde Chicken Enchiladas
Amount Per Serving
Calories 294 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 1205mg 50%
Potassium 318mg 9%
Total Carbohydrates 26g 9%
Sugars 8g
Protein 11g 22%
Vitamin A 17.9%
Vitamin C 4.4%
Calcium 39.2%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.