Name: Salsa Verde Chicken Enchiladas
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1/4 cup all-purpose flour; 1 cup chicken broth, divided; 16 oz salsa verde (such as Herdez); 1 tsp cumin; 1/2 cup chopped cilantro, divided; 3 cups chopped rotisserie chicken; 15 oz canned black beans, rinsed and drained; 4 oz cream cheese softened; 12 soft taco sized flour tortillas; 1/2 cup shredded cheese, plus more for the top (I like the Mexican blend); 1 diced tomato; 2 Tbsp sour cream

dinner with salsa verde chicken enchiladas

It's a new year which means it's time for some new recipes! It's so easy to fall into a rut of the same dinners over and over. But these Salsa Verde Chicken Enchiladas will give your old enchilada recipe a nice facelift and your family will wonder how they hit the jackpot! These are also a really great freezer meal option if you like to make your meals ahead.

How to Make Salsa Verde Sauce

The key to these chicken enchiladas is the salsa verde sauce. It's such a fun variant from the regular red sauce. I find it tangy but smooth and refreshing. Here's what you'll need:

1/4 cup of flour

1 cup of chicken broth

16 oz bottle salsa verde (mild or medium) such as Herdez

1 tsp cumin

1/2 cup of chopped cilantro

Heat your oven to 425 degrees and pull out a medium sized saucepan and a medium mixing bowl. In the bowl, whisk together the flour and 1/2 cup of the broth. This mixture will be sticky. Set it aside and pull out the saucepan.

Add the salsa, cumin, and other 1/2 cup of broth to the pan and mix over medium heat until it boils. Once boiling, stir in the flour mixture you set aside earlier. Cover the pan and heat for 6-8 minutes, stirring occasionally. At the very end, remove the pan from the heat and stir in 1/4 cup of the chopped cilantro.

Take 1/2 cup of this salsa verde mixture and smear it around the bottom of a 9 x 13 pan. This step ensures that the enchiladas don't stick to the bottom but also that all sides are covered in the delicious sauce!

How to Make the Enchilada Filling

Now you will need to make the filling for the salsa verde chicken enchiladas. Of course you can bake your own chicken, but I find it super easy and time efficient to use a rotisserie chicken from the store. Here's what you need:

3 cups chopped/shredded chicken

15 oz can black beans, rinsed and drained

4 oz softened cream cheese

2 Tbsp sour cream

1/2 cup salsa verde mixture (this was made in the first step)

filling for salsa verde chicken enchiladas

Put all of these ingredients into a bowl and mix well until everything is coated.

Assembling the Salsa Verde Chicken Enchiladas

You will need about 10-12 soft taco sized tortillas and 1/2 cup of your favorite type of cheese to assemble these salsa verde chicken enchiladas. I prefer cheddar or colby jack, but any kind of cheese will work.

Put 1/4 cup of the chicken mixture from step 2 onto each tortilla. Sprinkle with a little bit of cheese and then roll them up and put them seam side down into the pan smeared with the salsa verde.

Pour the remaining salsa verde mixture over the enchiladas, pushing some of the sauce down in between each tortilla. Bake these at 425 degrees for 10 minutes.

Once they come out of the oven, top the salsa verde chicken enchiladas with more cheese. Bake a few minutes longer, just until the cheese melts. When you pull it out, add the remaining chopped cilantro and a diced tomato for a polished look!

If you think red sauce is more your style, try my Freezer Friendly Spicy Chicken Enchiladas!

These enchiladas are lip-smacking and finger-licking good! My family loves them, so I often make two batches at once and freeze one for another week. If you do decide to try the freezer option, cover the enchiladas with foil after the initial bake.

Bake from frozen at 350 degrees for one hour, or 20-30 minutes from thawed. Don't forget the toppings!

Save this pin for later so you don't forget where the recipe is!

Chunky Restaurant Style Guacamole

Homemade Cilantro-Lime Salsa

Black Bean and Corn Salad with Chipotle Honey Dressing

And what good are enchiladas without their famous sides? These dips are so addicting and will go perfectly with your Mexican themed entre. They are also great crowd pleasers!

Whatever you decide to cook tonight, I hope it is delicious. Happy cooking y'all!