Baked Salsa Verde Chicken Enchiladas | Authentic Flavor Made Simple

Cozy, Cheesy, Family-Friendly

If you’re looking for an easy family dinner that feels a little special, these Salsa Verde Chicken Enchiladas are exactly what you need. Tender shredded chicken, peppers, onions, and a touch of cream cheese get wrapped in soft tortillas, then smothered in a tangy salsa verde and sour cream sauce. Everything bakes together until hot, bubbly, and golden.

Sauté the Veggies

Start by heating a bit of avocado oil in a large skillet over medium heat. Add the chopped onions and peppers, then season lightly with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant. This step builds the base flavor for your enchiladas.

Once the veggies are tender, stir in the garlic, cream cheese, salsa verde, and cumin. Add the shredded chicken and mix everything together until it’s well combined. If the mixture feels too dry, pour in a little extra salsa verde and a splash of chicken broth to loosen it up. Finally, fold in some shredded cheese to make the filling rich and creamy.

Make the Sauce

In a small bowl, whisk together sour cream and salsa verde until smooth. This creamy sauce will coat the enchiladas and keep them moist as they bake.

Assemble the Enchiladas

Spread a thin layer of the sauce over the bottom of your casserole dish. Take each tortilla, spoon the chicken filling down the center, then roll it up tightly. Place the tortillas seam-side down in the dish. Once all are arranged, pour the remaining sauce over the top and sprinkle with more shredded cheese.

Bake to Perfection

Slide the casserole dish into a preheated oven at 375°F. Bake uncovered for 20 to 25 minutes, until the enchiladas are bubbly and the cheese is golden on top. Serve warm with your favorite toppings like fresh cilantro, diced avocado, or a squeeze of lime.

Baked Salsa Verde Chicken Enchiladas | Authentic Flavor Made Simple

5 from 2 votes

Creamy salsa verde chicken enchiladas with sour cream sauce. Easy, family-friendly, and freezer-friendly for busy weeknights.

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Course: Chicken, Dinner, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 2 Tbsp avocado oil
• 1 onion chopped
• 1 –2 bell peppers chopped
• 1 tsp salt
• ½ tsp black pepper
• 4 cloves garlic minced
• ⅓ cup cream cheese
• 1 cup salsa verde plus more as needed
• 1 heaping tsp ground cumin
• 2 cooked chicken breasts shredded and chopped
• ¼ cup chicken broth or more as needed
• 1 –1 ½ cups shredded cheese queso blend or Monterey Jack
• 1 cup sour cream
• 1 cup salsa verde
• 8 –10 tortillas (use gluten-free tortillas to make this recipe gluten-free!)
• Extra cheese for topping

Method

 

1. Sauté veggies – Heat avocado oil in a skillet, add onions and peppers, season with salt and pepper, and cook until softened.
2. Build the filling – Stir in garlic, cream cheese, salsa verde, cumin, and shredded chicken. If it seems dry, add more salsa verde and a splash of broth until creamy. Stir in shredded cheese.
3. Make the sauce – Mix sour cream and salsa verde in a bowl until smooth.
4. Assemble – Spread some sauce on the bottom of a casserole dish. Fill tortillas with the chicken mixture, roll, and place seam-side down. Top with remaining sauce and more cheese.
5. Bake uncovered at 375°F for 20–25 minutes, until bubbly and golden.