Salsa Verde Enchiladas

I’m all about a good, easy enchilada recipe, and these Salsa Verde Enchiladas are no exception! I threw together some ingredients I had that I thought make be tasty, and they turned out delicious! They got two thumbs up from my husband, so I’m calling these a definite win.

I started with some leftover salsa verde I had. You can use store-bought, or try making your own with this recipe. I poured a little in the bottom of my 9×13 pan, then mixed the rest of it together with sour cream and freshly chopped cilantro (I think all enchiladas should be CREAMY – like our honey lime enchiladas).

I placed a little chicken (I had some shredded rotisserie chicken that needed to be used), a sprinkle of cheese, and a few spoonfuls of sauce in each tortilla, then rolled it up and placed it in my 9×13″ pan. I poured the rest of the salsa verde mixture over everything, topped it with some shredded Monterrey Jack cheese, and baked them to a cheesy perfection.

I topped the finished product with some more cilantro, shredded lettuce, and tomatoes and they were done! Pretty simple, right?!

Serves: 6-8

Salsa Verde Enchiladas

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 (16 ounce) bottle salsa verde (divided)
  • 1 cup sour cream
  • 1/2 cup chopped cilantro (divided)
  • 3 boneless skinless chicken breasts (cooked and shredded)
  • 8 flour tortillas
  • 3 cups shredded Monterrey Jack cheese
  • 1 1/2 cups shredded lettuce
  • 2 tomatoes (diced)


  1. Preheat oven to 350 degrees.
  2. Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish.
  3. In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro.
  4. On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
  5. Roll up and place each tortilla seam-side down in 9 x 13 inch baking dish. Pour remaining salsa verde mixture over the top, then top with remaining cheese.
  6. Bake for 20-25 minutes, until edges start to turn a golden brown. Remove from oven and top with remaining cilantro, shredded lettuce and diced tomatoes. Serve warm.

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