Salsa Verde Chicken Enchiladas: Tangy Green Sauce Recipe

If you’ve been living in the world of creamy white enchiladas, let me introduce you to their bright, tangy cousin. Salsa verde chicken enchiladas are lighter, brighter, and have this amazing tomatillo tang that makes every bite interesting. I make these when I want Mexican food that doesn’t leave me feeling heavy.

Salsa verde (green salsa made from tomatillos) is completely different from white cream sauce or red enchilada sauce. It’s tangy, slightly tart, and has this fresh green flavor that’s addictive. The acidity cuts through the cheese and makes these enchiladas feel lighter even though they’re still totally satisfying.

These are authentic, flavorful, and stupidly easy—especially if you use store-bought salsa verde. Forty minutes from start to finish, and you’ve got dinner that tastes like you ordered it from your favorite Mexican restaurant.

Why You’ll Love This Recipe

Tangy and Bright Instead of Heavy: The tomatillo-based salsa verde is tangy and fresh, not rich and creamy. These enchiladas feel lighter than cream-based ones but are just as satisfying. You can eat more than one without feeling weighed down.

Salsa Verde Adds Fresh Flavor: Tomatillos have this unique bright, slightly tart flavor that’s nothing like tomatoes. Combined with cilantro, jalapeños, and lime, salsa verde brings freshness that keeps every bite interesting.

Lighter Than Cream-Based Enchiladas: If you love enchiladas but sometimes find cream-based ones too rich, these are for you. The salsa verde is lighter while still being flavorful and satisfying.

Easy with Store-Bought Salsa Verde: You can absolutely make your own salsa verde (and I’ll tell you how), but store-bought works great. This makes the recipe super quick and accessible for weeknights.

Perfect for Meal Prep: These hold up beautifully in the fridge for up to 4 days. The salsa verde doesn’t get watery or separate like some sauces do. Great for make-ahead lunches or dinners.

Authentic Mexican Flavors: These taste like what you’d get at an actual Mexican restaurant. The salsa verde, the corn tortillas (traditional), the melted Mexican cheese—it all comes together authentically.

Ingredients with Key Notes

For the Chicken Filling:

• 3 cups cooked shredded chicken – Rotisserie chicken works great
• 1 cup shredded cheese – Monterey Jack or Mexican blend
• ½ cup diced onion – White or yellow
• 1 can (4 oz) diced green chiles – Mild or hot
• ½ teaspoon cumin
• Salt and pepper to taste

For the Salsa Verde Sauce:

• 2½ cups salsa verde – Store-bought or homemade
• ½ cup sour cream (optional) – Makes it creamy
• ¼ cup chopped fresh cilantro

For Assembly:

• 12 corn or flour tortillas (6-inch)
• 2 cups shredded Monterey Jack or Mexican blend cheese
• Optional toppings: sour cream, avocado, cilantro, lime wedges

Key Ingredient Notes:

Salsa Verde: This is tomatillo-based green salsa, not just “green salsa.” Look for it in jars near the regular salsa at the grocery store. Brands like Herdez or La Victoria are good. You want salsa verde, not green enchilada sauce (they’re similar but not identical).

Homemade Option: If you want to make your own, roast 1 pound of tomatillos with jalapeños, blend with cilantro, lime juice, garlic, and salt. It’s better but takes more time.

Corn vs Flour Tortillas: Corn tortillas are traditional for enchiladas verdes and have a more authentic flavor. They’re also gluten-free. Flour tortillas work too but aren’t traditional. If using corn, warm them first so they don’t crack.

Chicken: Rotisserie chicken is the easiest shortcut. You can also use leftover chicken or poach chicken breasts. Dark meat stays moister but white meat works too.

Cheese: Monterey Jack melts beautifully and has a mild flavor that lets the salsa verde shine. Mexican blend (Monterey Jack, cheddar, queso quesadilla) is also perfect. Avoid mozzarella—it’s too mild.

Sour Cream: This is optional. Traditional enchiladas verdes don’t have sour cream in the sauce, but mixing ½ cup into the salsa verde makes them creamier if you want that. It’s a hybrid approach that works really well.

Step-by-Step Instructions

Prepare the Chicken Filling

Mix It Together: In a large bowl, combine the shredded chicken, 1 cup shredded cheese, diced onion, green chiles, cumin, salt, and pepper. Mix everything until well combined.

Taste and Season: Taste the filling and adjust the seasoning. It should be flavorful on its own since it’s going inside the tortillas.

Prepare the Salsa Verde

Mix the Sauce: If you’re keeping it traditional, use the salsa verde straight from the jar. If you want it creamier, mix the salsa verde with ½ cup sour cream and the chopped cilantro. Stir until well combined.

Taste It: The salsa verde should be tangy and bright. If it’s too tart, add a pinch of sugar or honey. If it’s too mild, add a squeeze of lime juice.

Prep the Baking Dish: Pour about ¾ cup of the salsa verde into the bottom of a 9×13-inch baking dish and spread it around. This prevents sticking.

Warm and Fill the Tortillas

Preheat the Oven: Set it to 350°F.

Warm the Tortillas: This is crucial for corn tortillas. Microwave them wrapped in a damp paper towel for 45-60 seconds until pliable. Skip this and they’ll crack when you try to roll them.

Fill and Roll: Lay a tortilla flat. Spoon about ¼ cup of the chicken filling down the center (less filling than flour tortillas because corn tortillas are smaller). Roll it up tightly and place it seam-side down in the prepared baking dish.

Pack Them In: Repeat with all tortillas and filling, arranging them snugly in the dish so they support each other and don’t unroll.

Assemble and Bake

Add the Salsa Verde: Pour the remaining salsa verde (with or without sour cream) over all the enchiladas. Use a spoon to spread it evenly, making sure all the tortillas are covered. The sauce should coat everything generously.

Top with Cheese: Sprinkle the remaining 2 cups of shredded cheese evenly over the top. Don’t be stingy—the melted cheese on top is essential.

Bake: Bake uncovered at 350°F for 25-30 minutes until the cheese is melted, bubbly, and starting to turn golden brown. The salsa verde should be bubbling around the edges.

Rest: Let the enchiladas sit for 5 minutes after removing from the oven. This allows the sauce to thicken slightly and makes them easier to serve.

Finish Strong

Garnish: Top with fresh cilantro, sliced avocado, a dollop of sour cream, and lime wedges. The fresh toppings add brightness and make them look restaurant-quality.

Serve Hot: Use a spatula to carefully lift out each enchilada with plenty of that tangy salsa verde. These are best served immediately.

Serving Suggestions

These salsa verde enchiladas pair beautifully with traditional Mexican sides:

Mexican Rice: Cilantro lime rice or simple Mexican rice balances the tangy salsa verde. The rice soaks up any extra sauce on your plate.

Refried Beans: Classic pinto or black refried beans add protein and creaminess that complements the bright, tangy enchiladas.

Fresh Guacamole: The creamy avocado balances the tangy tomatillo sauce perfectly. Make fresh guac while the enchiladas bake.

Chips and Salsa: Keep it simple with tortilla chips and extra salsa verde on the side. Great for snacking while you wait for dinner.

Mexican Street Corn: Elote or esquites (Mexican street corn salad) adds sweetness that contrasts beautifully with the tangy salsa verde.

Simple Salad: A light salad with lime vinaigrette keeps the meal from feeling too heavy. Just lettuce, tomatoes, avocado, and a squeeze of lime.

Storage Tips

Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days. The salsa verde stays fresh and doesn’t get watery like some sauces do.

Freezing Before Baking: Assemble the enchiladas completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed, adding 10 extra minutes if still cold.

Freezing After Baking: Let the cooked enchiladas cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat covered at 350°F for 20-25 minutes.

Reheating: Microwave individual enchiladas for 2-3 minutes, or reheat covered in a 350°F oven for 15-20 minutes. The salsa verde reheats beautifully without separating.

Make-Ahead: Assemble the enchiladas in the morning, cover, and refrigerate. Bake when you get home—just add 5-10 minutes since they’re starting cold.

Extra Salsa Verde: If you have leftover salsa verde, use it as a taco sauce, chip dip, or marinade for chicken during the week. It keeps for about a week in the fridge.

Final Thoughts

These Salsa Verde Chicken Enchiladas are everything you want from Mexican food—bright, tangy, satisfying, and authentically delicious. They’re proof that enchiladas don’t have to be heavy to be incredible.

Make these when you want Mexican food that feels fresh and vibrant. That tangy salsa verde is seriously addictive.

Happy cooking!

Kip