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Plate of salsa verde chicken enchiladas topped with melted cheese and diced tomato, served with chips and guacamole on the side.

Salsa Verde Chicken Enchiladas

Easy green enchiladas with a tangy homemade salsa verde sauce, rotisserie chicken, black beans and cream cheese. Ready in about 40 minutes and freezer friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Salsa verde sauce
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth divided
  • 16 oz salsa verde 1 bottle, mild or medium, such as Herdez
  • 1 tsp ground cumin
  • 1/2 cup chopped cilantro divided
Filling
  • 3 cups cooked shredded chicken rotisserie works great
  • 15 oz black beans 1 can, rinsed and drained
  • 4 oz cream cheese softened
  • 2 Tbsp sour cream
  • 1/2 cup salsa verde sauce from above
Assembly
  • 10-12 soft taco-size flour tortillas
  • 1 cup shredded cheddar or Colby Jack cheese divided
  • 1 tomato diced, for garnish

Method
 

  1. Preheat the oven to 425°F. In a bowl, whisk the flour with 1/2 cup of the broth until smooth; set aside.
  2. In a saucepan, combine the salsa verde, cumin and the remaining 1/2 cup broth and bring to a boil over medium heat. Stir in the flour mixture, cover and cook 6-8 minutes, stirring occasionally. Off the heat, stir in most of the cilantro.
  3. Spread 1/2 cup of the sauce over the bottom of a 9x13 pan. Reserve another 1/2 cup for the filling.
  4. Mix the chicken, black beans, cream cheese, sour cream and 1/2 cup sauce until well coated.
  5. Put about 1/4 cup of filling on each tortilla, sprinkle with a little cheese, roll up and place seam side down in the pan.
  6. Pour the remaining sauce over the enchiladas, pushing some down between them. Bake 10 minutes.
  7. Top with the remaining cheese and bake a few minutes more until melted. Garnish with the remaining cilantro and diced tomato.

Notes

Make a double batch and freeze one, unbaked, for another week.