Salsa Verde Enchiladas Recipe

Name: Salsa Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, coarsely shredded; 2 (16 ounce) jars salsa verde (such as Herdez brand); 1 teaspoon garlic powder; 1/2 teaspoon salt; 2 tablespoons lime juice (fresh); 1/4 cup cilantro leaf, chopped; 16 corn tortillas; 8 ounces sour cream (reduced-fat); 1/2 cup chicken broth; 8 ounces monterey jack cheese, coarsely shredded; lime wedge (garnish)

Servings: persons

3 cups cooked chicken, coarsely shredded
2 (16 ounce) jars salsa verde (such as Herdez brand)
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons lime juice (fresh)
1/4 cup cilantro leaf, chopped
16 corn tortillas
8 ounces sour cream (reduced-fat)
1/2 cup chicken broth
8 ounces monterey jack cheese, coarsely shredded
lime wedge (garnish)

1
["Preheat oven to 350 degrees.", "Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.", "Grease a 13"" by 9"" glass or ceramic baking dish and set aside.", "In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.", "With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.", "Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.", "Serve with lime wedges."]

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cooked chicken, coarsely shredded, 2 (16 ounce) jars salsa verde (such as Herdez brand), 1 teaspoon garlic powder, 1/2 teaspoon salt, and more.

Yes, Salsa Verde Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions