These salsa verde chicken enchiladas are a weeknight dinner that tastes like you spent all afternoon on it. Shredded chicken and melty cheese get rolled in warm corn tortillas, covered in tangy green sauce and baked until bubbly. The secret is a full jar of Tapatío® Salsa Verde, which gives you a ready-made enchilada sauce with tomatillos, green chiles, serrano peppers, roasted onion, lime and cilantro. No blender or roasting needed.
Makes: 10 enchiladas (serves 4–5) · Prep: 20 minutes · Cook: 30 minutes · Total: 50 minutes · Heat: Mild
Why this recipe works
- The salsa is the sauce. Tapatío Salsa Verde is already seasoned and balanced, so you just thin it with a little broth and pour it on.
- Rotisserie chicken saves time. About 3 cups of shredded chicken is all you need. Leftover grilled or poached chicken works too.
- Cream cheese keeps the filling creamy. It binds the chicken and cheese so the filling doesn't dry out in the oven.
- Mild heat for everyone. Salsa Verde is labeled Mild, so these are family-friendly. Spice lovers can add more heat at the table (see the tips below).
Ingredients
Sauce
- 1 jar (15.5 oz) Tapatío Salsa Verde (Mild)
- ½ cup chicken broth
Filling
- 3 cups cooked shredded chicken (about 1 rotisserie chicken)
- 4 oz cream cheese, softened
- 2 cups shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- Salt, to taste
To assemble
- 10 corn tortillas (6-inch)
- 1 tablespoon vegetable oil
Toppings (optional)
- Sour cream or Mexican crema
- Sliced avocado
- Sliced radishes and green onions
- Crumbled cotija cheese
- Extra cilantro
Instructions
- Heat the oven. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Make the sauce. Whisk the whole jar of salsa verde with the chicken broth. Spread ½ cup of the sauce over the bottom of the baking dish.
- Mix the filling. In a large bowl, stir together the chicken, cream cheese, 1 cup of the Monterey Jack, cilantro, cumin and ½ cup of the sauce. Taste and add salt if needed.
- Warm the tortillas. Brush both sides of the tortillas lightly with oil, stack them, wrap them in a damp paper towel and microwave for 30–45 seconds until soft. (Or heat them one at a time in a dry skillet for about 15 seconds per side.) Warm tortillas bend without cracking.
- Roll the enchiladas. Spoon about ⅓ cup of filling down the center of each tortilla, roll it up tightly and place it seam side down in the baking dish.
- Sauce and cheese. Pour the remaining sauce evenly over the enchiladas, making sure the edges of the tortillas are covered. Sprinkle the remaining 1 cup of Monterey Jack on top.
- Bake. Cover the dish with foil and bake for 15 minutes. Uncover and bake 10–15 minutes more, until the sauce is bubbling and the cheese is melted and lightly browned.
- Rest and serve. Let the enchiladas rest for 5 minutes, then add your favorite toppings and serve.
Tips for the best enchiladas
Don't skip warming the tortillas. Cold corn tortillas crack when you roll them. A few seconds in the microwave or a skillet makes them soft and pliable.
Cover the edges with sauce. Any part of the tortilla that isn't covered with sauce or cheese will dry out and turn crunchy in the oven.
Use the whole jar. One 15.5 oz jar of Salsa Verde plus ½ cup of broth is the right amount of sauce for a 9×13-inch dish. Doubling the recipe for a crowd? Two jars, or a 2-pack, cover two dishes.
Want more heat? Serve Tapatío Salsa Habanero (Hot) on the side, or add a finely chopped jalapeño to the filling. For a crunchy, garlicky finish, drizzle a little Tapatío Chili Crisp over each serving.
Cooking chicken from scratch? Simmer 1¼ pounds of boneless, skinless chicken breasts or thighs in salted water or broth for 15–20 minutes, until the thickest part reaches 165°F. Let it cool slightly, then shred it with two forks.
Variations
- Flour tortillas: Use eight 8-inch flour tortillas. You'll need a little more filling per tortilla (about ½ cup).
- Vegetarian: Swap the chicken for 2 cans (15 oz each) of black beans, drained and rinsed, plus 1 cup of roasted corn.
- Extra creamy: Whisk ¼ cup of sour cream into the sauce before you pour it over the enchiladas.
- Smoky version: Use Tapatío Salsa Chipotle instead of Salsa Verde for a smoky red enchilada.
Make ahead and leftovers
Make ahead: Assemble the enchiladas without the final layer of sauce and cheese, cover and refrigerate for up to 1 day. When you're ready to bake, add the sauce and cheese and add 5–10 minutes to the covered baking time.
Leftovers: Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil at 350°F until hot.
The salsa: Once opened, Tapatío Salsa Verde should be refrigerated, according to the label. Leftover salsa is great on eggs, tacos and chips.
What to serve with chicken enchiladas
- Mexican rice or cilantro-lime rice
- Refried or black beans
- A simple green salad with lime dressing
- Tortilla chips with Tapatío Salsa Roja or Salsa Verde
FAQ
Is salsa verde spicy?
Tapatío Salsa Verde is labeled Mild. It's tangy and bright, with a gentle kick from green chiles and serrano peppers.
Can I use corn or flour tortillas?
Either works. Corn tortillas are traditional and hold up well under the sauce. Flour tortillas are softer and easier to roll.
Can I freeze chicken enchiladas?
Yes. Freeze the assembled, unbaked enchiladas, covered tightly, and thaw them overnight in the refrigerator before baking. Bake until hot in the center.
Shop this recipe
- Tapatío Salsa Verde (Mild) – 15.5 oz Jar: the sauce for this recipe. Single jar or 2-pack.
- Tapatío Salsa Habanero (Hot) – 15.5 oz Jar: serve it on the side for more heat.
- Shop all Salsa
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