Salsa Verde Enchiladas Recipe

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Published: March 20, 2021Updated: March 31, 2021Author: Steph Loaiza
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These Salsa Verde Enchiladas are so delicious and full of amazing flavor and protein. Top them off with all your favorite enchilada toppings, and dinner is served.
Salsa Verde Enchiladas Recipe

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.

Salsa Verde ingredients for Salsa Verde Enchiladas

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).

Tortilla with chicken and cheese in it

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?

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How could I make these Salsa Verde enchiladas more healthy?

For this recipe, we used white tortillas and sour cream. However, you could easily replace these ingredients.

We recommend using plain Greek yogurt in place of the sour cream, for best results.

We also recommend using whole wheat tortillas instead of white bleached tortillas.

Salsa Verde Enchilada on a plate with a fork

Watch how to make 30 minutes enchiladas here:

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Serves: 8

Salsa Verde Enchiladas Recipe

These Salsa Verde Enchiladas are so delicious and full of amazing flavor and protein. Top them off with all your favorite enchilada toppings, and dinner is served.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Print Pin

Ingredients

  • 16 ounces green salsa verde 1 bottle, divided
  • 1 cup sour cream
  • ½ cup chopped cilantro divided
  • 3 boneless, skinless chicken breasts cooked and shredded
  • 8 flour tortillas
  • 3 cups shredded Monterey Jack cheese
  • 1½ cups shredded lettuce
  • 2 tomatoes diced

Instructions

  • Preheat oven to 350 degrees.
  • Pour 1/2 cup salsa verde in the bottom of a 9 x 13 inch baking dish.
  • In a small bowl, mix together remaining salsa verde, sour cream, and 1/3 cup chopped cilantro.
  • On each tortilla place an equal portion of shredded chicken, 2-3 spoonfuls of salsa verde mixture, and 2 Tablespoons shredded cheese.
  • 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.
  • 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.

Notes

Healthier Options:
  • For this recipe, we used white tortillas and sour cream. However, you could easily replace these ingredients.
  • We recommend using plain Greek yogurt in place of the sour cream, for best results.
  • We also recommend using whole wheat tortillas instead of white bleached tortillas.

Nutrition

Calories: 386 kcal · Carbohydrates: 22 g · Protein: 23 g · Fat: 23 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 80 mg · Sodium: 916 mg · Potassium: 490 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1263 IU · Vitamin C: 8 mg · Calcium: 388 mg · Iron: 2 mg

Equipment

  • 9×13 Inch Baking Dish
  • Small Mixing Bowl

Recipe Details

Course: Main Course
Cuisine: Mexican

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Salsa Verde Enchiladas
Salsa Verde Enchiladas

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