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Enchiladas Verdes top view baked in casserole dish sprinkled with Cotija

Easy Enchiladas Verdes (Green Chicken Enchiladas)

Course: Main
Cuisine: Mexican
Keyword: Casserole, Comfort Food
Difficulty: Easy
Number of Ingredients: 9
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 540kcal
Author: Marilyn
An easy version of Enchiladas Verdes with chicken, a ready-made salsa verde, sour cream, cheese and cilantro is outstandingly delicious. Salsa verde is a delicious green tomatillo salsa made with garlic, onion and peppers.
Print Recipe


  • 1 teaspoon vegetable oil
  • 2 garlic cloves, minced
  • 2 cups shredded cooked chicken
  • 2 teaspoon cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon ground mushroom powder optional
  • 1-½ cups salsa verde
  • ¾ cup sour cream more for serving, if desired
  • 10 taco-size (6-inch diameter) flour or corn tortillas see tips
  • 1-¼ cups shredded Cheddar and Monterey Jack blend or a Mexican cheese blend
  • ½ cup crumbled cotija cheese optional
  • Fresh cilantro optional


  • Preheat oven to 350°F.
  • Spray a 13-by 9-inch glass baking dish with non-stick cooking spray. Set aside.
  • In a medium skillet over medium heat, add the oil and heat until shimmering. Add the garlic and cook, stirring, until the garlic is fragrant. Add the chicken, cumin, oregano, and mushroom powder (if using); cook, stirring, until combined and warmed though. Set aside.
  • In a medium bowl, whisk together the salsa verde and sour cream until well blended. (Some tiny bits of sour cream may still be visible which is okay.) Spread about ½ cup salsa verde mixture over the bottom of the prepared baking dish until just covered. Set remaining sauce aside.
  • Place a tortilla on a plate (or clean work surface). Spoon a slightly heaping 3 tablespoon chicken mixture down the center of each tortilla. Top with 2 tablespoon shredded cheese. Roll up tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas, chicken, and cheese.
  • Spread the reserved sauce over the tortillas and sprinkle with the remaining cheese.
  • Bake 30 to 35 minutes or until the top is lightly browned and bubbly. Let stand 5 minutes. Sprinkle with cotija cheese.
  • Serve garnished with cilantro, if using, and sour cream on the side.


Calories: 540kcal | Carbohydrates: 38g | Protein: 29g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 1313mg | Potassium: 477mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 408mg | Iron: 4mg