There are some dinners that feel like a little gift at the end of a long day. They’re simple enough for a busy weeknight, cozy enough to gather everyone around the table, and somehow taste even better the next day. These Salsa Verde Chicken Enchiladas are exactly that kind of meal.
Creamy shredded chicken is tucked inside soft, high-fiber tortillas, topped with vibrant salsa verde and melty mozzarella cheese, then baked until everything is hot, bubbly, and irresistible. It’s the kind of recipe that looks like you spent much longer in the kitchen than you actually did, which happens to be my favorite kind of cooking.
Whether you’re using leftover rotisserie chicken, meal-prepped shredded chicken, or simply trying to get dinner on the table without overthinking it, these enchiladas deliver every time. They have just enough richness from the sour cream, plenty of flavor from the roasted salsa verde, and a generous amount of protein to keep everyone satisfied.
Even better, this recipe comes together in just a few minutes before the oven does all the work. Serve it with cilantro-lime rice, a crisp green salad, sliced avocado, or simply enjoy it on its own for an easy, comforting dinner.
Why You’ll Love These Salsa Verde Enchiladas
- Ready for the oven in about 15 minutes
- High in protein and surprisingly filling
- Great for meal prep and leftovers
- Made with simple grocery store ingredients
- Family-friendly with mild, comforting flavors
- Perfect for busy weeknights
Ingredients
- 8 L’Oven Fresh Carb Control Tortillas
- 4 cups cooked shredded chicken
- 1 (16-ounce) jar Specialty Select Mild Roasted Salsa Verde
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
Key notes
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How to Make Salsa Verde Chicken Enchiladas
Preheat your oven to 375°F.
In a large mixing bowl, combine the shredded chicken, sour cream, and half of the jar of salsa verde. Stir until the chicken is evenly coated and creamy.
Spoon the filling evenly between the eight tortillas. Roll each tortilla tightly and place seam-side down while you prepare the baking dish.
Spread a thin layer of salsa verde across the bottom of a 9×13-inch baking dish. This keeps the enchiladas moist while they bake and adds another layer of flavor.
Arrange the rolled enchiladas snugly in the baking dish. Pour the remaining salsa verde evenly over the tops, making sure each enchilada gets a little extra sauce.
Sprinkle the mozzarella cheese evenly over the top.
Bake for 20 to 30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Allow the enchiladas to rest for about five minutes before serving. This helps everything settle together and makes them easier to serve.
Make-Ahead Tips
This recipe is wonderful for meal prep.
Assemble the enchiladas up to a day in advance, cover tightly, and refrigerate until you’re ready to bake. Add an extra five minutes to the baking time if cooking directly from the refrigerator.
Leftovers keep beautifully for up to four days in an airtight container and reheat well in both the microwave and oven.
You can also freeze the assembled enchiladas before baking. Wrap the dish tightly with plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
Frequently Asked Questions
Can I use flour tortillas?
Absolutely. This recipe works with traditional flour tortillas, but the carb-control tortillas add extra fiber and protein while still baking beautifully.
Can I substitute Greek yogurt for sour cream?
Yes. Plain Greek yogurt is an excellent substitute if you’d like to increase the protein while slightly reducing the fat.
Can I make these with another protein?
Definitely. Shredded turkey or even pulled pork would be delicious with the salsa verde.
Nutrition
Per enchilada (recipe makes 8):
- Calories: 224
- Protein: 28g
- Total Carbohydrates: 10g
- Fiber: 7g
- Net Carbs: 3g
- Fat: 10g
The Perfect Weeknight Comfort Food
There is something wonderfully comforting about pulling a bubbling casserole dish from the oven, especially when dinner required so little effort to get there. These Salsa Verde Chicken Enchiladas strike that perfect balance between wholesome and indulgent, making them just as fitting for a quiet Tuesday evening as they are for serving friends gathered around your table.
Simple ingredients, comforting flavors, and very little fuss. Sometimes that’s exactly what the best dinners are made of.
Salsa Verde Chicken Enchiladas
Ingredients
- 8 L’Oven Fresh Carb Control Tortillas
- 4 cups cooked shredded chicken
- 1 16-ounce jar Specialty Select Mild Roasted Salsa Verde
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the shredded chicken, sour cream, and half of the jar of salsa verde. Stir until the chicken is evenly coated and creamy.
- Spoon the filling evenly between the eight tortillas. Roll each tortilla tightly and place seam-side down while you prepare the baking dish.
- Spread a thin layer of salsa verde across the bottom of a 9×13-inch baking dish. This keeps the enchiladas moist while they bake and adds another layer of flavor.
- Arrange the rolled enchiladas snugly in the baking dish. Pour the remaining salsa verde evenly over the tops, making sure each enchilada gets a little extra sauce.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
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