Shredded Chicken Enchiladas with Creamy Salsa Verde

Hi, I’m Sarah Jansen, a traveler and food blogger who loves recipes that bring families together around the table. One of my go-to comfort dishes is Shredded Chicken Enchiladas with Creamy Salsa Verde. These enchiladas are hearty, satisfying, and brimming with flavor. Juicy shredded chicken is wrapped in soft tortillas, smothered with a creamy salsa verde sauce, topped with cheese, and baked until golden and bubbly. This dish blends classic Mexican-inspired flavors with a comforting, homey twist—perfect for weeknight dinners, gatherings, or simply when you’re craving a cozy, cheesy meal.

Enchiladas are a beloved staple, and these shredded chicken enchiladas with creamy salsa verde elevate the classic. Salsa verde—made with tangy tomatillos, peppers, and cilantro—adds a refreshing brightness to balance the richness of the creamy sauce and melted cheese. By combining tender shredded chicken with this zesty sauce, each bite becomes a harmony of smoky, tangy, and savory notes. Baked in a casserole dish, the enchiladas come out bubbling and golden, filling the kitchen with irresistible aromas. This dish is versatile, comforting, and guaranteed to win hearts at the dinner table.

Why This Recipe Works

Perfect Flavor Balance: Bright salsa verde balances creamy sauce and melty cheese.
Comfort Food Classic: Layers of chicken, tortillas, and cheese make a cozy casserole.
Meal-Prep Friendly: Assemble ahead, refrigerate, and bake when needed.
Customizable: Works with corn or flour tortillas, spicy or mild sauces.
Crowd-Pleaser: Serves a family or doubles easily for parties.

Health Benefits

Protein-Rich: Shredded chicken provides lean protein for satiety.
Tomatillos & Peppers: Salsa verde adds antioxidants and vitamin C.
Customizable: Use whole-wheat or gluten-free tortillas for added nutrition.
Portion Controlled: Each enchilada is individually wrapped, easy to serve.
Balanced Meal: Add a side salad or beans for complete nourishment.

Ingredients

For the Filling:

3 cups cooked shredded chicken (rotisserie or homemade)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup sour cream
½ cup shredded Monterey Jack cheese
Salt and pepper, to taste

For the Creamy Salsa Verde Sauce:

2 cups salsa verde (store-bought or homemade)
½ cup sour cream or Mexican crema
½ cup chicken broth
1 tablespoon olive oil

For Assembly:

10–12 medium tortillas (corn or flour)
2 cups shredded Monterey Jack cheese (or Mexican blend)
Fresh cilantro, chopped, for garnish
Avocado slices, lime wedges, queso fresco (optional toppings)

How to Make Shredded Chicken Enchiladas

In a skillet, sauté onion and garlic with cumin, chili powder, and smoked paprika until fragrant. Stir in shredded chicken, sour cream, and cheese; season with salt and pepper. In another pan, whisk salsa verde, sour cream, chicken broth, and olive oil until creamy. Spread a thin layer of sauce in a greased baking dish. Fill tortillas with chicken mixture, roll tightly, and place seam-side down. Pour remaining sauce over enchiladas and top with cheese. Bake at 375°F for 20–25 minutes until golden and bubbly. Garnish with cilantro, avocado, and lime wedges.

Instructions:

Prepare the Filling:
In a skillet over medium heat, warm 1 tablespoon olive oil. Add finely chopped onion and minced garlic. Sauté until softened and fragrant, about 3–4 minutes. Stir in cumin, chili powder, and smoked paprika, letting the spices bloom. Add shredded chicken, sour cream, and ½ cup shredded cheese. Stir until combined and creamy. Season with salt and pepper. Remove from heat and set aside.
Make the Sauce:
In a saucepan, combine salsa verde, sour cream, chicken broth, and olive oil. Whisk together and heat gently until smooth and slightly thickened, about 5 minutes. Taste and adjust seasoning as needed.
Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Grease a large 9×13-inch baking dish. Spread ½ cup of the creamy salsa verde sauce across the bottom of the dish. Take one tortilla at a time, spoon chicken filling down the center, then roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Top and Bake:
Once all tortillas are arranged in the dish, pour remaining sauce evenly over the top. Sprinkle with 2 cups shredded cheese. Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes until the cheese is golden and bubbly.
Serve:
Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, avocado slices, lime wedges, and crumbled queso fresco for a bright, flavorful finish.

Cook & Prep Times

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Nutrition Information (per serving, 6 servings)

Calories: 420
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 4g
Sugar: 5g
Sodium: 890mg

Serving with Shredded Chicken Enchiladas

These Shredded Chicken Enchiladas with Creamy Salsa Verde are best served warm, bubbling straight from the oven. Plate two enchiladas per serving, drizzle with extra sauce, and garnish with cilantro, avocado slices, and a squeeze of fresh lime. For sides, consider Mexican rice, refried beans, or a simple green salad. This dish also pairs beautifully with a chilled margarita or sparkling water with lime. Comforting yet vibrant, these enchiladas make weeknight dinners feel festive and special while still being easy enough for everyday cooking.

Pro Tips & Variations

Make Ahead: Assemble enchiladas up to 24 hours in advance; bake when ready.
Extra Spicy: Add diced jalapeños to the chicken filling or sauce.
Cheese Lovers: Mix cheddar or Oaxaca cheese with Monterey Jack for variety.
Gluten-Free: Use certified gluten-free corn tortillas.
Vegetarian Option: Substitute chicken with sautéed mushrooms, zucchini, or beans.

The Bottom Line

The Shredded Chicken Enchiladas with Creamy Salsa Verde are the definition of cozy comfort food with a flavorful twist. Tender chicken, zesty sauce, creamy filling, and gooey cheese come together in a dish that’s both indulgent and balanced by bright garnishes. For me, enchiladas are more than dinner—they’re about sharing a warm, hearty meal that brings people closer. This recipe blends convenience, authenticity, and versatility, making it a go-to for busy nights or festive gatherings. Every bite is creamy, cheesy, tangy, and completely satisfying.

Shredded Chicken Enchiladas with Creamy Salsa Verde – Cozy Mexican-Inspired Classic