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Salsa verde is my new favorite thing. It’s bright, fresh, and slightly more tart than tomato salsa. One problem that I have with salsa verde, though, is that I can’t find a jarred one that’s any good. I have to make it from scratch. I suppose that’s not a big problem. Thankfully, salsa verde is actually incredibly easy to make. And let me tell you, the difference between store-bought and homemade is huge. So I guess that I’d rather make it anyway. But if you know of a good store-bought one worth trying, please leave it in the comments- I’d love to try it. For now, though, I’ve been making my own. So now that we’ve talked about salsa verde, let’s talk about these Salsa Verde Chicken Enchiladas. So. Insanely. Delicious. End of talk.

Okay, so maybe not end of talk yet. I feel the need to tell you that enchiladas are so simple to make. I swear it’s their simplicity that also makes them so good. A simple filling wrapped corn tortillas and then topped with a fresh salsa and gooey cheese. Sign me up.

So let me show you how I made these Salsa Verde Chicken Enchiladas 👇🏻

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Let’s talk salsa verde.

If you’re making the homemade salsa verde, make it in advance. If you’re using store-bought, go ahead and skip this and move on to the chicken preparation. Here is the link for my Roasted Salsa Verde 👇🏻

I made my own shredded chicken. You could use any shredded chicken. You could even use a rotisserie chicken (remove the skin) if you’d like. Personally, I prefer to do my own.

And now shredded chicken

Preheat oven to 450. Melt 2 tbsp of unsalted butter. Brush the melted butter onto one side of 2 large chicken breasts. Sprinkle the chicken with salt, pepper, onion powder, garlic powder and chili powder. Turn the chicken over, brush with butter and then sprinkle again with spices. Cook for 20-30 minutes (cooking time will depend on thickness of breasts) until chicken reaches an internal temp of 165. Tent the chicken with foil for 5 minutes and then shred it.

Let’s get cooking…

Now that we’ve handled the chicken and salsa, preheat your oven to 350 degrees and spray a 13×9” baking dish with non-stick spray. Spread a little bit of the salsa verde into the bottom of the baking dish. Not too much because you don’t want your tortillas to get soggy. Set aside.

Next, combine the shredded chicken, 1/2 cup of salsa verde, 1/2 cup of shredded chihuahua cheese, 1/2 cup of pepper jack cheese and 1/4 cup of sour cream. Depending on what shredded chicken you used, you may need to season with salt and pepper. Stir until everything is combined.

Assembly-

Grab the corn tortillas (taco-sized ones) and slightly soften them so that they’re easier to work with. I usually pop them in the microwave for about 15-20 seconds covered with a damp paper towel. Frying the tortillas in a little bit of oil also makes them really pliable. In my opinion, corn tortillas hold up better and are more traditional that flour tortillas, but you could definitely substitute flour ones.

Lay out a tortilla and fill it with some of the chicken filling. You don’t want it too full or it won’t roll up, about 2-3 tbsp per tortilla. Roll ’em up and place them seam-side down in your prepared baking dish. Keep repeating until the filling is gone or you run out of room in your baking dish (I used 2 baking dishes). I filled about 15 tortillas.

As you can see, even after warming the tortillas, they still ripped a little. It’s okay because now you’re going to cover them with another cup of salsa verde and 1/2 cup EACH of shredded chihuahua and pepper jack cheese.

Bake in the oven for 20-30 minutes until the cheese is melted and bubbly. Top with some chopped fresh cilantro. Serve with some extra salsa verde or some Mexican crema, if desired.

Now dig into those enchiladas. Mmmmmmm.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.