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    Easy Salsa Verde Green Chicken Enchiladas Recipe Recipe Index

    Easy Salsa Verde Green Chicken Enchiladas Recipe

    Published: May 20, 2020 · Modified: Nov 21, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Green salsa chicken enchiladas on a plate.
    Green salsa chicken enchiladas on a plate.

    If you’ve ever made enchiladas from scratch, you know that it’s an involved process, from making the sauce, to cooking the filling, to assembling the enchiladas. But this (healthy!) salsa verde chicken enchilada recipe streamlines the process for you, using store-bought green salsa, rotisserie chicken, canned beans and other pantry ingredients. The result is flavor-packed chicken enchiladas from scratch in half the time.

    While I love red sauce enchiladas, salsa verde enchiladas are my favorite. Salsa verde is a green salsa made with tomatillos, onion, garlic, chiles and cilantro. I feature a homemade version in my book, The Food Processor Family Cookbook, but for this recipe, store-bought green salsa works just as well and is a huge time saver.  

    Green salsa enchilada sauce ingredients:

    This enchilada sauce is made with just 2 ingredients: jarred green salsa and sour cream! The sour cream gives the sauce creaminess and body. You’ll need two 16-ounce jars of sauce (you can use any brand you like!). If you’re feeding small kids, just be sure to buy a mild version if they’re sensitive to spice. 

    Close up of green salsa enchiladas on a plate, topped with sour cream and avocado.

    Other ingredients:

    As for the enchilada filling, shredded rotisserie chicken keeps things simple (you could also use leftover cooked chicken). To add more flavor and amp up the nutrition profile, the chicken is mixed with canned black beans, sweet corn (fresh or frozen), garlic, scallions and spices. You can make the filling ahead of time to get a jumpstart on the recipe. 

    Process shot showing the ingredients that go in the enchilada filling.

    Instead of dousing the salsa verde enchiladas in loads of cheese, this healthy enchilada recipe uses just 1 cup of shredded Monterey Jack cheese and a scattering of crumbled feta or queso fresco. The feta is the secret ingredient, offering a toasted, salty kick to the enchiladas. 

    Process shot showing the salsa verde enchilada filling in a bowl.

    How to make salsa verde chicken enchiladas

    1. Spread ½ cup of the creamy green salsa sauce in the bottom of a large baking dish.
    2. Dip warm corn tortillas in the salsa, stuff them with the chicken filling, then roll them up and arrange them in the dish.
    3. Pour the remaining sauce over the enchiladas.
    4. Sprinkle with shredded Monterey Jack cheese and feta (or queso fresco), and bake!
    Green salsa enchiladas in a baking dish, sprinkled with cilantro.

    Serving suggestions

    For a pop of color and flavor, sprinkle the cooked salsa verde enchiladas with chopped cilantro, and serve with creamy avocado slices and sour cream.

    Healthy green salsa enchiladas on a plate with a fork.

    FAQs

    What is the difference between salsa verde and green enchilada sauce?

    Like salsa verde, green enchilada sauce is also made from tomatillos and chiles. However, store-bought versions are usually canned, and they lack the brighter flavors of jarred salsa verde. Canned enchilada sauce also often contains preservatives, while jarred green salsa usually is made with just a handful of simple ingredients.

    How do you prevent corn tortillas from cracking when making enchiladas?

    Warming the corn tortillas before assembling, then dipping them in warm sauce helps make the tortillas pliable and easier to roll. However, it’s always a good idea to make a few extra in case some crack (some brands are better than others). If the tortillas crack slightly once they’re in the baking dish, don’t worry, they will still taste delicious!

    Can you make enchiladas with flour tortillas?

    We love the flavor and texture of corn tortillas, which are traditional (and naturally gluten-free), but you can use flour tortillas instead. Just be sure to use small (6-inch) flour tortillas. 

    What goes with enchiladas?

    Smoky Instant Pot Pinto Beans are the perfect side dish to enchiladas. You can also make some rice alongside, if you'd like. 

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Close up of a fork cutting into salsa verde enchiladas.

    Other Mexican inspired recipes you might like:

    • Salsa Verde Chicken Chilaquiles
    • One Pan Steak Burrito Bowls
    • Instant Pot Black Beans
    • Healthy Taco Salad Bowls
    • Vegetable & Quinoa Chili
    • The Best Slow Cooker Beef Chili
    • Mexican White Bean & Chicken Soup

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Salsa verde chicken enchiladas on a plate, topped with avocado and sour cream.
    Print Recipe Pin Recipe

    Salsa Verde Green Chicken Enchiladas

    Yes, you CAN make enchiladas on a weeknight! This salsa verde chicken enchilada recipe is easy, packed with flavor, healthy and gluten free. With melted cheese and all the fixings, it’s a meal that’s ALWAYS a crowd pleaser. Feel free to use leftover cooked chicken in place of the rotisserie chicken. For the sauce, you can use any brand of jarred green salsa (also called tomatillo salsa) that you like (if you’re feeding kids go for a mild version). Buy more tortillas than you’ll need, just in case some break when you’re rolling the enchiladas. I like to serve these enchiladas with these Instant Pot pinto beans!
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: easy enchiladas recipe, green salsa enchiladas recipe, salsa verde enchiladas recipe
    Servings: 4 people
    Author: Nicki Sizemore

    Ingredients

    Filling

    • 2 cups shredded or diced chicken (about half of a rotisserie chicken)
    • 1 cup black or pinto beans, drained and rinsed
    • 1 cup fresh or frozen corn kernels
    • ½ cup green onions (about 2 large green onions)
    • 1 large garlic clove, grated
    • 1 teaspoon chili powder (blend)
    • 1 teaspoon ground cumin
    • Juice from ½ lime
    • Salt and freshly ground pepper

    Enchiladas

    • 2 (16-ounce) jars green salsa (tomatillo salsa)
    • 1 cup sour cream (full fat)
    • 10 corn tortillas (I suggest having a few extra on hand, in case any break)
    • 1 cup shredded Monterey Jack cheese
    • ¾ cup crumbled feta or queso fresco

    For serving (optional)

    • Chopped cilantro
    • Avocado slices
    • Sour cream

    Instructions

    • Preheat the oven to 425˚F.

    Make the enchilada filling

    • In a large bowl, combine the chicken, beans, corn, green onions, garlic, chili powder, cumin and lime juice. Season with salt and pepper.

    Assemble the enchiladas

    • Whisk together the green salsa and the sour cream. Warm the sauce in a medium saucepan over medium heat or in the microwave in a large bowl, just until warmed through (don’t boil).
    • Wrap the tortillas in damp paper towels and microwave them for about 45 seconds or so, or until warm (keep them covered as you work so that they stay warm and pliable, otherwise they can crack). Alternatively, wrap them in foil and heat them in the oven until warmed through, about 10 minutes.
    • Place a large piece of wax or parchment paper on your work surface (this will help to keep things clean). Spread ½ cup of the creamy salsa along the bottom of a 13x9-inch or similar sized baking dish.
    • Dip a warm tortilla into the creamy salsa, and rotate it until completely coated. Lay the tortilla on the wax paper, and add about ⅓ cup of filling. Roll it up and place it in the baking dish. Repeat with the rest of the tortillas, lining them tightly down the center of the baking dish. If there’s extra filling, spread it along the sides and/or over the top. Spoon some of the creamy salsa over the top of the enchiladas (you might not need to use it all—save the rest for chips). Sprinkle the Monterey Jack and feta (or queso fresco) over top. Bake until the cheese is lightly toasted and the sauce is bubbling around the edges, about 15 minutes.
    • Let the enchiladas cool for 5 minutes. Garnish with chopped cilantro. Serve with avocado slices and sour cream, if you wish.

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    Reader Interactions

    Comments

    1. jenny spencer says

      July 21, 2020 at 11:45 am

      Ok! Thank you! I will give those a try.

      Raine. 🙂

      Reply
    2. jenny Spencer says

      July 17, 2020 at 9:32 pm

      5 stars
      OMGosh Nicki these are so good!!!!!!! They are so easy and we have made them 2 times! I just made them and they are in the oven. I'm SO excited to eat them! Everyone in my family loves them.

      Thank you! You're the best!

      Raine xo

      Also, I am a HUGE fan of sorbet! I haven't seen a recipe for sorbet on your website. If you can, do you think you could please try to make one sweetened without white sugar? I made a recipe that used honey but I did a combo of honey and maple syrup. It was delicious. All of your recipes are so good so I was just wondering what you would come up with. Just a fun idea!
      Thank you!
      Raine 🙂

      Reply
      • Nicki Sizemore says

        July 20, 2020 at 11:01 am

        Hi Raine, thank you so much for your comment, and I'm so happy you guys like the enchiladas!!! Also, thank you for the sorbet idea!! I have a few no-churn healthy ice creams on my website (which I'll link below) if you want to give those a whirl. The mango version is similar to a sorbet but contains coconut milk for creaminess. 🙂
        https://fromscratchfast.com/vegan-mango-ice-cream/
        https://fromscratchfast.com/strawberry-frozen-yogurt/

        Reply
    3. Sandra says

      June 01, 2020 at 9:42 pm

      5 stars
      Yay! Quick and easy and my picky picky family loved it. (After rhe first few minutes of whining that the sauce wasn't red.) Thanks! I used two Trader Jo's green tomatillo salsa jars which are only 12 ounces each with a bit less sour cream, but it was enough. I also used frozen Trader Jo's roasted corn and had to leave our tre beans because I didn't want to push my luck. Thanks.

      Reply
      • Nicki Sizemore says

        June 02, 2020 at 9:05 am

        Great tips, and I'm so happy your family loved it!

        Reply
    4. abby says

      May 22, 2013 at 4:52 pm

      Dinner tonight. Check!

      Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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