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!
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.
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
How to Make Creamy Salsa Verde Chicken Enchiladas – Step by Step
- Preheat oven to 350 degrees. Spray a 9×13 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.
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.
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
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!
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Servings: 8 enchiladas
Calories: 432kcal
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
Kandi says
These were amazing! Love the spiciness of the green chili sauce and are used Chipotle cheese. Will definitely make again. Thank you for sharing!
Ashlyn says
So glad you enjoyed it, Kandi!
Maggie Unzueta says
Mmm… I think I just heard my tummy growl. lol. Thank you for making me hungry!
Lisa Oden says
Made these tonight. Yum! They were so good!!
Ashlyn says
Yay! So glad to hear that, Lisa!
Caitlyn Erhardt says
My family loves Mexican inspired food! These look great and I know my husband would be all about these!
Liz says
Salsa verde is one of those things that I never had growing up but now I LOVE it as an adult!
Elaine says
Loving how easy this meal is! Costco rotisserie chickens make our lives so much easier! Beautiful dish. Thanks for sharing it.
Sues says
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!
Kelly Anthony says
I love verde chicken enchiladas! These look perfect!
H Diaz says
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.
Ashlyn says
So glad you enjoyed these!!Thanks for letting me know!
Silvia says
Omg these were soooooooooo delicious!!!! Also, so easy to make… thank you!!!
Ashlyn says
So glad you enjoyed them, Silvia!
Jolene says
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!
Ashlyn says
So glad you enjoyed these, Jolene!
Tim says
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!!
Ashlyn says
So glad to hear that, Tim! This is one of my favorite recipes ever! Glad y’all are enjoying it!
Sukhi says
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?
Ashlyn says
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!
Kim says
Could these be made ahead? Assemble today for dinner tomorrow?
Pam @ The Birch Cottage says
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!
Ashlyn says
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!!
KELLY says
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.
Ashlyn says
So glad to hear that y’all enjoyed it, Kelly! Sometimes the simplest recipes are the tastiest!
Mindee Heaps says
I made this tonight, holy yum!! looooved it!
Ashlyn says
Yay Mindee! So glad to hear you enjoyed these! Definitely one of my favorites! 🙂
Ali says
Do these freeze well?? If so, what temp would you recommend reheating them?
Ashlyn says
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. 🙂
Ashlyn says
Yay Mindee! So glad you enjoyed it! We LOVE THESE!!
Michelle @ A Dish of Daily Life says
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!
Ashlyn says
Thanks so much for the feature, Michelle!
Andi @ The Weary Chef says
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!
Ashlyn says
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!
Nutmeg Nanny says
Look at all that amazing cheese! Sign me up!
Ashlyn says
Thank you!!
Meg @ The Housewife in Training Files says
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 😉
Ashlyn says
I know! It really is too easy to get lost in there!
Kacey @ The Cookie Writer says
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… 🙂
Ashlyn says
Thanks so much, Kacey!!
Amy @ A Healthy Life For Me says
Cheese heaven! Pinning the perfect weeknight dinner.
Ashlyn says
Thank you, Amy! I appreciate it!!
Nora @ Savory Nothings says
Look at all that cheese! Looks so yummy!!
Ashlyn says
Yes the cheese is amazing!!
Ashley | The Recipe Rebel says
That cheese is getting to me. These look SO good! Pinning for sure!
Ashlyn says
Thank you so much, Ashley!