Easy Salsa Verde Chicken Enchiladas are made with simple ingredients and comes together fast for a delicious family friendly dinner. A perfect make ahead meal that can be ready to enjoy and day of the week.
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Why We Love These Salsa Verde Chicken Enchiladas
- Easy recipe to make with simple ingredients.
- A great family friendly dinner that will cure all those Tex-Mex cravings.
- This enchilada casserole is a crowd pleaser. Perfect to serve for dinner, but also decadent enough to serve to company.
- Make it ahead and bake it off the next day or any night of the week.
- A meal that is so delicious with so much flavor!
Salsa Verde Chicken Enchiladas Ingredients
- Onion
- Salted Butter
- All Purpose Flour
- Chicken Broth
- Sour Cream
- Salsa Verde
- Canned Cannellini Beans
- Cooked Chicken
- Shredded Colby Jack Cheese
- Ground Cumin
- Flour Tortillas
Substitution Suggestions:
- Onion: If you prefer you can leave the onion out and just replace with a teaspoon of onion powder.
- Salted Butter: The butter is used to make a roux. You can substitute with unsalted butter. I would suggest adding a good pinch of salt to the sauce.
- Chicken Broth: Chicken bone broth or stock will work too. As well as vegetable stock. You can also use water and chicken bullion or chicken base.
- Sour Cream: Plain Greek yogurt is a great substitute for sour cream.
- Salsa Verde: I use the jarred salsa verde in this recipe. I like the Trader Joe's and Herdez brands. If you have a homemade recipe, feel free to use it!
- Cannellini or Great Northern Beans: I love the texture the beans add to the enchiladas. You can use white navy beans or butter beans. Or if you prefer, you can leave the beans out.
- Cooked Chicken: I always like to have cooked chicken in my freezer. I use my Instant Pot Shredded Chicken Recipe. You could also use a store bought shredded rotisserie chicken.
- Shredded Colby-Jack Cheese: Use your favorite cheese! Cheddar cheeses, Monterey Jack cheese, or Pepper Jack cheese are all good options.
- Flour Tortillas: Traditionally corn tortillas are used for enchiladas. If you would like to use yellow corn tortillas, warm them up in a damp paper towel in the microwave. It will make them more pliable for rolling and less likely to tear.
This easy chicken enchilada recipe is filled with tender chicken, topped with the most flavorful sauce and baked to perfection. The is a wonderful recipe that the whole family is going to ask for over and over again!
How to Make Easy Salsa Verde Chicken Enchiladas
- Preheat the oven to 350°F and grease a 9x13 inch casserole dish with nonstick cooking spray or a little bit of olive oil.
- In a deep large skillet, melt butter over medium-low heat and sauté chopped onion until soft and translucent.
- Sprinkle the flour over the onions, stir and let cook for a minute to remove the raw flour flavor.
- Slowly add the chicken broth while constantly stirring or whisking.
- Bring the sauce to a boil over medium heat and boil for 1 minute and sauce coats spoon.
- Remove skillet from heat and stir in the sour cream.
- Remove 2 cups of the sauce and set it aside.
- Stir the salsa verde into the remaining sauce in the skillet and set aside.
- In a large mixing bowl, combine the drained and rinsed cannellini beans, cooked shredded chicken, ground cumin, half of the shredded cheese and the reserved 2 cups of sauce.
- Scoop about a heaping ¼ cup of chicken mixture into the center of a tortilla. Fold in the sides, roll tortilla and place enchillada seam side down in prepared baking dish.
- Repeat with the rest of the filling and remaining tortillas.
- One all the enchiladas are in the baking dish, pour the salsa verde sauce evenly over the top of the enchiladas.
- Sprinkle the remaining shredded cheese on top of the sauce and enchiladas.
- Bake the enchiladas uncovered for 30-35 minutes until bubbly and the cheese is melted.
- Garnish with fresh cilantro or parsley, crumbled Cotijo cheese or Queso Fresco cheese, or green onions. For a little kick add some fresh jalapeno peppers or pickled jalapeno peppers. Serve and enjoy!
What to Serve with Salsa Verde Enchiladas
I think a simple iceberg salad is a refreshing way to complete this meal. Some other great dishes to serve with these salsa verde enchiladas are:
Make it Ahead
To make these Salsa Verde Chicken Enchiladas ahead simply prep the dish completely, but don't bake it. Cover it tightly with plastic wrap or lid, store in the fridge until ready to bake.
Let the casserole sit at room temperature while the oven preheats. Bake according to recipe or until the sauce is bubbly and the cheese is melted.
Storing Chicken Enchiladas
Store any leftover enchiladas in an airtight container in the fridge for up to 4 days.
Reheat the enchiladas in the microwave or in a low oven, covered and until warmed through.
Tips for Salsa Verde Chicken Enchiladas
- Warm and separate the tortillas beforehand. Cover them with a damp paper towel and microwave for 30 seconds. Flip over and microwave for another 30 seconds. This is the best way to help them roll up easier and be less likely to tear.
- If you want to use corn tortillas, warm them up in a damp paper towel in the microwave. It will make them more pliable for rolling.
- Turn your leftover rotisserie chicken into a new meal with this easy chicken enchiladas recipe!
- Make an extra casserole when you are preparing one for dinner. Freeze the extra and you'll have an easy dinner ready anytime you need it!
More Make Ahead Meals:
- Pizza Casserole
- Homemade Lasagna
- Chicken Spaghetti Bake
- Cheeseburger Casserole
- Baked Rigatoni Casserole
- Mexican Lasagna
- Chicken and Spinach Stuffed Shells
Salsa Verde Chicken Enchiladas
Easy Salsa Verde Chicken Enchiladas are made with simple ingredients and comes together fast for a delicious family friendly dinner. A perfect make ahead meal that can be ready to enjoy and day of the week.
Servings: 6
Ingredients
- 1 small onion, chopped
- ¼ cup salted butter
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 12 ounces Salsa Verde
- 15 ounces cannellini beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 teaspoon ground cumin
- 2 cups shredded co-jack cheese
- 10 flour tortillas, 8 inch taco size
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch casserole dish with nonstick cooking spray.
- In a large deep skillet, sauté chopped onion in butter over medium-low heat until soft and translucent.
- Sprinkle the flour over the onions, stir and let cook for a minute.
- Slowly add the chicken broth while constantly stirring or whisking.
- Bring the sauce to a boil over medium heat and boil for 1 minute and sauce coats spoon.
- Remove skillet from heat and stir in the sour cream.
- Remove 2 cups of the sauce and set it aside.
- Stir the salsa verde into the remaining sauce in the skillet and set aside.
- In a large mixing bowl, combine the drained and rinsed cannellini beans, cooked shredded chicken, ground cumin, half of the shredded cheese and the reserved 2 cups of sauce.
- Scoop about a heaping ¼ cup of chicken mixture into the center of a tortilla. Fold in the sides and roll. Place enchilada seam side down in prepared baking dish. Repeat with remaining mixture and tortillas.
- Once all the enchiladas are in the baking dish, pour the salsa verde sauce evenly over the top of the enchiladas.
- Sprinkle the remaining shredded cheese on top of the sauce and enchiladas. Bake the enchiladas uncovered for 30-35 minutes until bubbly and the cheese is melted.
- Garnish with fresh cilantro or parsley, crumbled Cotija or Queso Fresco cheese and serve.
Nutrition
Calories: 655kcal | Carbohydrates: 48g | Protein: 32g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1593mg | Potassium: 433mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1292IU | Vitamin C: 3mg | Calcium: 473mg | Iron: 5mg
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