Salsa Verde Enchiladas Recipe

Take your taste buds on a journey with these Salsa Verde Enchiladas, a zesty and flavorful Mexican-inspired dish. These enchiladas are filled with tender meat, cheese, or veggies, smothered in tangy salsa verde, and baked to perfection.

A plate of soft, warm tortillas filled with savory fillings, topped with creamy cheese and vibrant salsa verde, creating a perfect balance of tangy, creamy, and spicy flavors.

This dish is quick to assemble, versatile, and full of bold flavors. It’s a crowd-pleaser for weeknight dinners or festive gatherings.

Tools You’ll Need

9×13-inch baking dish
Mixing bowls
Skillet
Spoon or spatula
Aluminum foil

Ingredients

For the Enchiladas:

10-12 corn or flour tortillas
2 cups cooked and shredded chicken, beef, or roasted veggies
2 cups salsa verde (store-bought or homemade)
1 1/2 cups shredded Monterey Jack or cheddar cheese
1/2 cup sour cream or Mexican crema
1/4 cup diced onions (optional)
1/4 cup chopped fresh cilantro

Optional Toppings:

Diced avocado
Sliced jalapeños
Lime wedges
Crumbled queso fresco

Instructions

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Filling:

In a bowl, mix shredded chicken (or your choice of filling) with 1/2 cup salsa verde, 1/2 cup cheese, and diced onions (if using).

3. Assemble the Enchiladas:

Warm the tortillas in a microwave or skillet until pliable.
Spoon 2-3 tablespoons of the filling into each tortilla. Roll them up tightly and place them seam-side down in the baking dish.

4. Add the Salsa Verde and Cheese:

Pour the remaining salsa verde evenly over the enchiladas.
Sprinkle the remaining cheese on top.

5. Bake:

Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

6. Garnish and Serve:

Let the enchiladas cool for 5 minutes. Garnish with cilantro, sour cream, and your favorite toppings.

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