Baked Salsa Verde Chicken Enchiladas | Authentic Flavor Made Simple
Creamy salsa verde chicken enchiladas with sour cream sauce. Easy, family-friendly, and freezer-friendly for busy weeknights.
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
Instructions
- Sauté veggies - Heat avocado oil in a skillet, add onions and peppers, season with salt and pepper, and cook until softened.
- 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.
- Make the sauce - Mix sour cream and salsa verde in a bowl until smooth.
- 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.
- Bake uncovered at 375°F for 20–25 minutes, until bubbly and golden.
