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Home > Chicken > Creamy Salsa Verde Chicken Enchiladas

Creamy Salsa Verde Chicken Enchiladas

By Ashlyn Edwards October 2, 2020 75 Comments

ChickenDinnerMain DishMexicanQuick Meals

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white being dish with chicken enchiladas and avocado on top
chicken enchiladas dripping with cheese being lifted from a dish

These Creamy Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

white being dish with chicken enchiladas and avocado on top

Mexican food is hands-down my favorite food of all time. I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily. Annnnnd a margarita or two wouldn’t hurt either.

These enchiladas are really great for anytime you want to nosh on your favorite Mexican yummies.

chicken enchiladas dripping with cheese being lifted from a dish

For my kids, that would simply mean eating a big bowl of “gock-uh-moe-ee” by the spoonful, with a few chips thrown in.

But even my son, with all his picky ways, actually enjoys eating these enchiladas. He likes to eat the filling, and I really can’t blame him. It’s so so SO good!

Ingredients to Make Creamy Salsa Verde Chicken Enchiladas

  • butter
  • onion
  • garlic
  • cream cheese
  • 1 can of Rotel tomatoes with green chiles
  • cooked and shredded chicken
  • flour tortillas
  • green salsa
  • shredded Mexican cheese

ingredients laid out beside a white baking dish to make enchiladas

How to Make Creamy Salsa Verde Chicken Enchiladas – Step by Step

  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
    a baking dish filled with enchiladas and topped with shredded cheese
  3. Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish. Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese.a baking dish filled with enchiladas and topped with shredded cheese
  4. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

a white plate with chicken enchiladas topped with avocado and cilantro

Tips and Notes

  • For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
  • The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
  • Don’t forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!

What kind of tortillas are best for enchiladas?

  • Corn tortillas are typically used when making enchiladas, but flour tortillas also work well. It really comes down to your personal preference. I used flour tortillas here because they are typically easier to roll up, but I have also used corn on occasion. Make sure your tortillas are medium in size, about 8 inches in diameter.

white being dish with chicken enchiladas and avocado on top

How do I make enchiladas ahead of time? Can they be Frozen?

  • Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.

More Delicious Enchilada Recipes

  • Chicken Enchilada Stuffed Peppers
  • Easy Beef Enchiladas
  • Crockpot Stacked Enchiladas
white being dish with chicken enchiladas and avocado on top

Creamy Salsa Verde Chicken Enchiladas

These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!
4.95 from 36 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 enchiladas
Calories: 432kcal
Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 2 Tablespoons butter
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 (8 oz) package cream cheese, softened
  • 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
  • 2 cups cooked, chopped chicken breasts
  • 8 medium sized flour tortillas
  • 1 (16 oz) jar green salsa
  • 2 cups shredded Mexican cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
  • Melt butter in large skillet over medium heat. Add onion and cook for five minutes, until softened. Add in garlic and cook for 1 minute more, until fragrant.
  • Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
  • Pour a small amount of green salsa (about a 1/4 cup) into the bottom of prepared baking dish.
  • Divide filling evenly between 8 tortillas, about 1/3 cup each. Roll tortillas and place them seam side down in the pan. Cover enchiladas with the remaining salsa and sprinkle with cheese. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Sprinkle with chopped cilantro and serve with sliced avocado.

Video

Notes

  • Corn tortillas are typically used when making enchiladas, but flour tortillas also work well. It really comes down to your personal preference. I used flour tortillas here because they are typically easier to roll up, but I have also used corn on occasion. Make sure your tortillas are medium in size, about 8 inches in diameter.
  • For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
  • The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
  • Don't forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!
  • To make ahead and freeze: Prep the enchiladas as instructed then cover with Saran Wrap and then aluminum foil. Freeze for up to 3 months, and then bake FROZEN at 350 degrees for 45-55 minutes covered with just the aluminum foil (not the Saran Wrap) and serve. You can also THAW the enchiladas before baking and bake at 350 for 25-30 minutes.

Nutrition

Calories: 432kcal | Carbohydrates: 24g | Protein: 19g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 1001mg | Potassium: 393mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 7.2mg | Calcium: 265mg | Iron: 2.1mg
Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen
 
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Comments

  1. Kandi says

    November 5, 2018 at 8:12 pm

    5 stars
    These were amazing! Love the spiciness of the green chili sauce and are used Chipotle cheese. Will definitely make again. Thank you for sharing!

    Reply
    • Ashlyn says

      November 18, 2018 at 9:07 pm

      So glad you enjoyed it, Kandi!

      Reply
  2. Maggie Unzueta says

    October 14, 2018 at 6:11 pm

    5 stars
    Mmm… I think I just heard my tummy growl. lol. Thank you for making me hungry!

    Reply
  3. Lisa Oden says

    September 28, 2018 at 6:35 pm

    5 stars
    Made these tonight. Yum! They were so good!!

    Reply
    • Ashlyn says

      September 30, 2018 at 3:18 pm

      Yay! So glad to hear that, Lisa!

      Reply
  4. Caitlyn Erhardt says

    September 12, 2018 at 9:15 pm

    5 stars
    My family loves Mexican inspired food! These look great and I know my husband would be all about these!

    Reply
  5. Liz says

    September 12, 2018 at 8:03 pm

    5 stars
    Salsa verde is one of those things that I never had growing up but now I LOVE it as an adult!

    Reply
  6. Elaine says

    September 12, 2018 at 7:31 pm

    5 stars
    Loving how easy this meal is! Costco rotisserie chickens make our lives so much easier! Beautiful dish. Thanks for sharing it.

    Reply
  7. Sues says

    September 12, 2018 at 5:58 pm

    5 stars
    I could eat Mexican food every single night of the week (and my husband would be thrilled!) and I’m definitely adding these enchiladas to my list. I love salsa verde and these look so incredibly easy and delicious!

    Reply
  8. Kelly Anthony says

    September 12, 2018 at 4:32 pm

    5 stars
    I love verde chicken enchiladas! These look perfect!

    Reply
  9. H Diaz says

    July 25, 2018 at 11:12 am

    5 stars
    Mine came out looking just like yours! Never had green salsa before. It was a bit spicier than I realized but still so yummy. I used corn tortillas. Thanks for the recipe. I will see if I can find a milder salsa verde for next time.

    Reply
    • Ashlyn says

      July 26, 2018 at 10:24 pm

      So glad you enjoyed these!!Thanks for letting me know!

      Reply
  10. Silvia says

    May 23, 2018 at 1:20 pm

    5 stars
    Omg these were soooooooooo delicious!!!! Also, so easy to make… thank you!!!

    Reply
    • Ashlyn says

      May 29, 2018 at 11:21 am

      So glad you enjoyed them, Silvia!

      Reply
  11. Jolene says

    March 15, 2018 at 8:46 pm

    I made these tonight and they were delicious. I did use corn tortillas instead of flour tortillas. Definitely keeping this recipe and will be making again. So good!

    Reply
    • Ashlyn says

      March 22, 2018 at 5:52 pm

      So glad you enjoyed these, Jolene!

      Reply
  12. Tim says

    July 3, 2017 at 4:00 am

    5 stars
    I made these pretty much exactly as written and my wife and I absolutely loved them. The only thing different that I did was use Las Palamas green enchilada sauce instead of the salsa verde. We have a good chicken enchilada recipe that I’ve used for years but I think this one will be our go too from now on out! Thank you!!

    Reply
    • Ashlyn says

      July 5, 2017 at 4:44 pm

      So glad to hear that, Tim! This is one of my favorite recipes ever! Glad y’all are enjoying it!

      Reply
  13. Sukhi says

    October 11, 2016 at 2:38 pm

    U think I could use red sauce instead cuz I have some in my pantry lol I’m wondering if it’ll taste good still?

    Reply
    • Ashlyn says

      October 25, 2016 at 11:51 am

      Hi Sukhi, so sorry for the late response. I’ve been pretty sick and have been taking a break. You can definitely use that; flavor will be different but still good!

      Reply
  14. Kim says

    August 31, 2016 at 6:15 am

    Could these be made ahead? Assemble today for dinner tomorrow?

    Reply
  15. Pam @ The Birch Cottage says

    December 7, 2015 at 6:07 am

    Mexican cuisine is my favorite and my sailor girl’s favorite! I’m preparing a little Mexican Fiesta for her arrival home from deployment, complete with guacamole, pico de gallo and beef and chicken enchiladas. I’ve been dying to try your Creamy Salsa Verde Enchiladas and this is my opportunity! I’ll let you know how it goes! Thanks for sharing this awesome recipe!

    Reply
    • Ashlyn says

      December 7, 2015 at 9:19 pm

      I am so excited for all of you to be together again, Pam! A Mexican dinner sounds like the perfect way to welcome her home! These enchiladas are one of our favorites and I hope all of you love them like we do! I’ve actually been using a can of Rotel (mild or medium depending on my mood for spice) in place of the green chilies lately and we love that! I need to put that update in the recipe. Enjoy your time with your daughter home, Pam!!

      Reply
  16. KELLY says

    September 19, 2015 at 1:49 am

    5 stars
    Most of these reviews are just people saying the pictures look good and they like Mexican food. I actually made it and it was a really quick recipe to make and my husband and I really liked it. It seems so simple that it wouldn’t taste good but it’s delicious.

    Reply
    • Ashlyn says

      September 26, 2015 at 3:49 pm

      So glad to hear that y’all enjoyed it, Kelly! Sometimes the simplest recipes are the tastiest!

      Reply
  17. Mindee Heaps says

    September 14, 2015 at 4:40 pm

    5 stars
    I made this tonight, holy yum!! looooved it!

    Reply
    • Ashlyn says

      September 14, 2015 at 9:09 pm

      Yay Mindee! So glad to hear you enjoyed these! Definitely one of my favorites! 🙂

      Reply
      • Ali says

        March 30, 2016 at 2:25 pm

        5 stars
        Do these freeze well?? If so, what temp would you recommend reheating them?

        Reply
        • Ashlyn says

          April 4, 2016 at 1:42 pm

          Hi Ali, I’ve never frozen these before, but they should be fine if you want to do that. I would cook them at 375 for 45 minutes. 🙂

          Reply
    • Ashlyn says

      September 26, 2015 at 3:51 pm

      Yay Mindee! So glad you enjoyed it! We LOVE THESE!!

      Reply
  18. Michelle @ A Dish of Daily Life says

    June 4, 2015 at 7:29 am

    This recipe is definitely up my alley! Can’t wait to try it, Ashlyn! Just wanted to let you know I am featuring it at #FoodieFriDIY tonight!

    Reply
    • Ashlyn says

      June 16, 2015 at 10:37 pm

      Thanks so much for the feature, Michelle!

      Reply
  19. Andi @ The Weary Chef says

    May 28, 2015 at 4:30 am

    Mexican food is my very favorite too, and I love anything with verde sauce. These enchiladas look so perfect. I think enchiladas are really challenging to photograph, but you make it look easy. Beautiful pictures, Ashlyn!

    Reply
    • Ashlyn says

      June 16, 2015 at 10:40 pm

      Thank you for saying that, Andi. I had a really hard time photographing these and I really wasn’t completely happy with how they came out, but man they sure taste good. There’s that at least!

      Reply
  20. Nutmeg Nanny says

    May 27, 2015 at 4:40 pm

    Look at all that amazing cheese! Sign me up!

    Reply
    • Ashlyn says

      June 16, 2015 at 10:40 pm

      Thank you!!

      Reply
  21. Meg @ The Housewife in Training Files says

    May 27, 2015 at 3:58 pm

    I am with ya there…I could go for mexican food any day and these cheesy enchiladas are right up our alley! And CostCo is seriously the best place…I could get lost in there for hours and still get a good meal 😉

    Reply
    • Ashlyn says

      June 16, 2015 at 10:40 pm

      I know! It really is too easy to get lost in there!

      Reply
  22. Kacey @ The Cookie Writer says

    May 27, 2015 at 3:38 pm

    I totally agree, Mexican cuisine is the best! My favourite! I cannot get over how amazing these enchiladas look. Great, now I want Mexican food… 🙂

    Reply
    • Ashlyn says

      June 16, 2015 at 10:41 pm

      Thanks so much, Kacey!!

      Reply
  23. Amy @ A Healthy Life For Me says

    May 27, 2015 at 12:15 pm

    Cheese heaven! Pinning the perfect weeknight dinner.

    Reply
    • Ashlyn says

      June 16, 2015 at 10:41 pm

      Thank you, Amy! I appreciate it!!

      Reply
  24. Nora @ Savory Nothings says

    May 27, 2015 at 10:36 am

    Look at all that cheese! Looks so yummy!!

    Reply
    • Ashlyn says

      June 16, 2015 at 10:41 pm

      Yes the cheese is amazing!!

      Reply
  25. Ashley | The Recipe Rebel says

    May 27, 2015 at 10:24 am

    That cheese is getting to me. These look SO good! Pinning for sure!

    Reply
    • Ashlyn says

      June 16, 2015 at 10:41 pm

      Thank you so much, Ashley!

      Reply
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Ashlyn from Belle of the Kitchen smiling for the cameraWell hello! I'm Ashlyn, and I'm so glad you're here! I hope you're hungry, cause I've got lots of family-friendly eats and treats just waiting for you! I'm a wife, mama, taco lover, and am blessed to be living in the great state of Texas. I love the south, cold brew coffee, Georgia football, cooking, and EATING!

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