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Salsa Verde Chicken Enchiladas Recipe to Make

Salsa Verde Chicken Enchiladas

Delicious and creamy chicken enchiladas smothered in a tangy salsa verde sauce, filled with seasoned shredded chicken, and baked under a layer of melted cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 660
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 500 g boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium white onion finely chopped
  • 2 cloves garlic minced
  • 100 g soured cream
  • 50 g mature cheddar cheese grated
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper to taste
For Assembly
  • 700 ml salsa verde homemade or good-quality shop-bought
  • 8-10 corn tortillas
  • 150 g mature cheddar or Monterey Jack cheese grated
  • Fresh coriander chopped (for garnish)
  • Sliced red onion or spring onions for garnish

Method
 

  1. Cook the Chicken: Season the chicken breasts with salt and pepper. You can either poach them in simmering water for 15-20 minutes until cooked through, or bake them at 200°C (180°C fan) for 20-25 minutes. Once cooked, let them cool slightly, then shred the meat using two forks. For a quicker meal, you could even make my Juicy Chicken Recipe ahead of time.
  2. Sauté the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cumin and cook for another minute until fragrant.
  3. Create the Filling: Add the shredded chicken to the pan with the onions and garlic. Remove from the heat and stir in the soured cream, 50g of grated cheese, and the fresh lime juice. Season generously with salt and pepper. Mix until everything is well combined.
  4. Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Pour a thin layer (about 150ml) of the salsa verde into the bottom of a 20x30cm (or similar size) baking dish and spread it evenly. Pour the rest of the salsa verde into a shallow bowl.
  5. Warm the Tortillas: This step prevents them from cracking. What works best for me is to dip each corn tortilla into the bowl of warm salsa verde for about 10 seconds, ensuring it’s lightly coated on both sides. Don't let it get soggy.
  6. Fill and Roll: Take one coated tortilla and lay it flat. Spoon a line of the chicken filling (about 2-3 tablespoons) down the centre. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them tightly in the dish.
  7. Top and Bake: Pour any remaining salsa verde from your bowl over the top of the rolled enchiladas. Sprinkle evenly with the 150g of grated cheese.
  8. Bake Until Bubbly: Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese is completely melted and lightly golden on top. Let it rest for 5 minutes before serving. Garnish with fresh coriander and sliced red onion.

Notes

Serve immediately with toppings like extra soured cream, avocado, or jalapeños. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.