Chicken Enchiladas Verde Spice Cravings

These Salsa Verde Chicken Enchiladas are a weeknight staple in my home. Made with shredded chicken, tortillas, salsa verde sauce, cheese, and sour cream, it’s a comforting meal at the end of a long day, and elegant enough to serve to guests.

Many times I prepare the sauce and shredded chicken over the weekend, so all I have to do before dinner is to stuff and wrap the tortillas, top them with the sauce and cheese, and bake until hot and bubbly.

What is Chicken Enchiladas Verde?

Chicken enchilada verde is a traditional Mexican dish made with shredded chicken, wrapped in corn tortillas, and covered with a green Verde sauce. It is typically baked until the cheese melts and the tortilla turns slightly crispy. Sour cream is often added to this dish to enhance the flavor. The word ‘verde’ means green in Spanish. The green Verde sauce is made from roasted tomatillos, green chilies, onions, garlic, and cilantro. This dish is also known as Salsa Verde Chicken Enchiladas or Green Enchiladas.

Why You’ll Love This Recipe

These melt-in-the-mouth chicken verde enchiladas are a favorite in my home because:

This semi-homemade enchiladas recipe is fast, convenient, and gets dinner on the table in under an hour, most of which is hands-off cooking time. It’s a mix of fresh and pantry ingredients that results in a restaurant-quality dish. The filling and sauce are cooked in the Instant Pot so I can simultaneously prepare the rest of my ingredients or condiments. Two cooking methods (oven or skillet) allow me to serve it casserole-style or individual portions. It’s a vegetable and protein-packed complete meal that freezes beautifully.

Let’s get started with this delicious chicken verde enchiladas, I’m sure it’ll become your family’s favorite too!

Ingredients - Notes & Substitutions

Here’s what you need for this chicken enchilada verde recipe:

Vegetables: Sautéed vegetables make this dish complete and balanced. I went with a colorful mix of peppers, onions, and zucchini. But feel free to use other vegetables like mushrooms, broccoli, or extra peppers. Taco Seasoning: The taco seasoning is divided into two steps - the filling and the sauce. McCormick, Old El Paso, and Trader Joe’s are all great blends. Salsa Verde (Green Enchilada Sauce): This is the shortcut - and the star! I love roasted verde salsa, which is a raw green sauce found in the chips and salsa section. But you can also use a can of traditional green enchilada sauce from Trader Joe’s or Herdez brand. Chicken: Boneless, skinless chicken breasts are my preference for this recipe, but chicken thighs also work well here. If using that, simply adjust the cooking time to 7 minutes. Cheese: Cheese is both, in the filling, and on top! For best results, purchase two blocks of Mexican cheese, such as Sharp Cheddar and Monterey Jack, and shred them at home. Pre-shredded blends are a great time-saving shortcut too! Tortillas: Look for small (6-7-inch) taco-size soft flour tortillas. You will need 8 tortillas in total. Oftentimes, I switch them with whole-wheat tortillas for added fiber. Of lately, I’ve been making half the casserole low-carb for hubby and myself, with Mission Carb Balance tortillas. Each tortilla has 3 grams of net carbs and works great in this recipe!

Corn vs. Flour Tortilla: The traditional recipe uses corn tortillas. I prefer flour tortillas since they are more flexible, don’t rip while assembling, and hold their shape much better if you’re assembling this casserole ahead of time. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Chicken Enchiladas Verde

This is a two-part recipe - one for the filling and one for the assembly. Here are the step-by-step directions:

1. Pressure Cook Green Sauce with Chicken

Saute veggies: Turn on Saute mode and adjust to High/More. When hot, add oil, chopped onion, peppers, and zucchini (if using). Saute for 2 minutes. Remove in a plate and keep aside for later. Cancel saute (Pic 1). Deglaze the pot: Add water and scrape off any brown bits that may have stuck while sautéing veggies. Now add 2 tablespoons of taco seasoning and stir. (Pic 2). Add chicken and salsa: Add chicken breast and top with salsa verde. Coat the chicken well but do not stir (to prevent the burn message) (Pic 3). Pressure cook: Close the lid and cook for 10 minutes on Pressure cook or Manual, high pressure on sealing mode. (Pic 4) When the cooking time is up, manually release the pressure by following your cooker’s quick-release instructions. Open the lid after the pin drops.

2. Assemble Enchiladas & Bake

Shred chicken & thicken sauce: Preheat oven to 375°F. Remove the chicken from the sauce, and let it rest for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk until combined. Shred the chicken using two forks or dice it into bite-size pieces (Pic 1). Prepare filling: In a mixing bowl, combine chicken, 2 tablespoons sour cream, about ½ cup shredded cheese, 2 tablespoons of chopped cilantro, remaining 1 tablespoon taco seasoning, sautéed onion, peppers, and zucchini, and ½ cup of the green sauce (Pic 2). Coat tortilla with sauce: Working with one tortilla at a time, spread just enough sauce to coat the tortilla on both sides. Alternatively, dip the tortilla in sauce and place it flat on a cutting board or plate (Pic 3). Add filling: Scoop about ⅓ cup of the chicken filling into the tortilla and roll tightly. Arrange seam-side down in a 9 X 13 baking dish and repeat with remaining tortillas (Pic 4). Pour sauce: Pour the remaining green sauce over the prepared enchiladas and top with the remaining cheese (Pic 5). Bake and serve: Bake for 25-30 minutes, until cheese is bubbling. Remove from oven and garnish with the remaining cilantro. Rest for 10 minutes before serving (Pic 6).

Alternative Method: Skillet Enchiladas

This method works great for 1 to 2 serving size. Add a ladle of sauce to a non-stick skillet. Place 2 to 4 assembled enchiladas in the skillet. Top with sauce, followed by shredded cheese. Cover with a lid and cook for 7 to 8 minutes on low heat until the cheese melts. Garnish with chopped cilantro and enjoy!

Serving Suggestions

Homemade pico de gallo and sour cream add the final touch of fresh, bright, tangy flavor to these enchiladas. These are mandatory toppings in my house 🙂 To continue the green theme, pair it with Avocado Cilantro Sauce or Cilantro Jalapeno Sauce. Add a large bowl of guacamole, salsa, and some crisp tortilla chips and it’s an instant enchilada party!

How to Store & Meal Prep

To freeze unbaked enchiladas for meal prep, I wrap the unbaked enchilada casserole in plastic wrap, label it, date and store it in the freezer for up to 2 months. To cook from frozen, remove the plastic wrap and cover it with a fresh piece of lightly greased foil. Bake in a preheated oven at 375°F for 50-60 minutes. 1 to 2 portions: Store 1 to 2 portions in individual freezer-safe containers. Thaw overnight in the fridge and cook them in a skillet! Leftover chicken enchiladas will keep fresh in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or cover with foil and heat in a preheated oven at 350°F for 20-25 minutes, or until hot and bubbly. To freeze leftovers, double-wrap with plastic wrap in the same baking dish (as long as it is freezer-friendly!). Label, date, and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in the microwave, or oven at 350 degrees F for 25-30 minutes.

Popular Variations

Enchiladas with Leftover Rotisserie Chicken: This is a wonderful recipe to use up leftover rotisserie chicken breasts. Simply skip the pressure cooking step and jump straight to “Assemble Enchiladas & Bake”. Add the shredded or diced rotisserie chicken into the bowl when you mix the filling along with salsa verde or enchilada sauce.
Make Vegetarian Salsa Verde Enchiladas: Simply skip the chicken and make the sauce as per directions. Use 1.5 cups of cooked black beans to make the filling for the enchiladas, along with sautéed peppers, onions, and zucchini.
Assemble as per instructions and enjoy a delicious vegetarian meal! Here’s a detailed recipe for cooking black beans from scratch!

Recipe Tips & Notes

Using corn tortillas instead: Use thick corn tortillas as the thinner tortillas fall apart easily. Just before filling, warm the tortillas by wrapping them in a wet kitchen towel and heating them for 40 seconds in the microwave. This makes them more pliable and brings out their natural corn flavor. Use your favorite vegetable. The addition of peppers and zucchini makes it a complete, one-pan meal. As always, use any of your favorite veggies, such as mushrooms, broccoli, or extra peppers. White or dark meat chicken both work. For dark meat chicken thighs, adjust the cooking time to 7 minutes. Leftover rotisserie chicken provides another shortcut. Skip the pressure cooking step and jump straight to “Assemble Enchiladas & Bake”. Make Low-Carb Enchiladas. Use Mission Carb Balance tortillas. Each tortilla has 3 grams of net carbs and works great in this recipe! Replace half or all tortillas depending on your preference. Make Vegetarian Enchiladas: Replace chicken with 1.5 cups of cooked black beans to make the filling. Use 1 (15oz can), rinsed and drained, or ½ cup dried beans cooked from scratch. Freeze for Meal Prep. Double wrap the unbaked chicken enchilada casserole in plastic wrap, label, date, and store in the freezer for up to 2 months. When ready to enjoy, remove the plastic wrap and cover with lightly greased foil. Cook in a preheated oven at 375 degrees for 50-60 minutes.