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.
Adding salsa verde to your enchiladas is a refreshing twist on the classic red sauce. This tangy, smooth, and slightly zesty alternative ensures every bite is packed with flavor while offering a unique spin on traditional Mexican-inspired dishes.
How to Make Salsa Verde Chicken Enchiladas
Creating salsa verde chicken enchiladas is simple and rewarding. By combining a tangy, homemade salsa verde with a savory chicken filling, you’ll have a dish that’s bursting with flavor and sure to impress your family or guests. Let’s break it down step by step.
Step 1: Prepare the 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!
Step 2: Mix Your Filling Ingredients
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)
Put all of these ingredients into a bowl and mix well until everything is coated.
Step 3: Assemble and Bake 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!
Ready to Serve with Perfect Pairings
If you think red sauce is more your style, try my freezer friendly spicy chicken enchiladas!
These salsa verde chicken 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!
And what good are enchiladas without their famous sides? These dips are downright irresistible and pair perfectly with your Mexican-themed entrée. For a creamy and flavorful touch, try the chunky restaurant style guacamole. If you’re craving something zesty and refreshing, the homemade cilantro-lime salsa is a must. Or, add a hearty twist with the black bean and corn salad with chipotle honey dressing.
These sides are not only delicious but also real crowd-pleasers. Whatever you decide to whip up for dinner tonight, I hope it’s amazing. Happy cooking, y’all!
