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Salsa Verde Chicken Enchiladas

Creamy salsa verde chicken enchiladas baked golden and bubbly in a white casserole dish topped with fresh cilantro and sliced jalapenos
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Fresh, creamy, and tangy salsa verde chicken enchiladas made with a unique Greek yogurt enchilada sauce, filled with seasoned shredded chicken, diced green chiles, and Monterey Jack cheese, then baked until golden and bubbly. A lighter, high-protein twist on a classic Mexican comfort food.

Ingredients

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  • 16 oz salsa verde (1 jar)
  • 1/2 cup plain Greek yogurt (or sour cream in a pinch)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 2 cups shredded cooked chicken (rotisserie or crockpot shredded chicken)
  • 4 oz diced green chiles (1 can)
  • 2 1/2 cups shredded Monterey Jack cheese, divided
  • 8 large flour tortillas

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9×12-inch casserole dish with nonstick cooking spray and set aside.
  2. In a large bowl, stir together salsa verde and Greek yogurt until fully smooth and combined. Set aside – this is your enchilada sauce.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion, kosher salt, chili powder, and cumin. Cook for 3 to 4 minutes until softened and translucent. Add garlic and cook 1 more minute until fragrant. Watch carefully so garlic does not burn.
  4. Stir in shredded chicken and diced green chiles until fully combined with the seasoned onion mixture.
  5. Remove skillet from heat. Stir 2/3 cup of enchilada sauce and 1/2 cup of Monterey Jack cheese directly into the filling. Mix until fully combined – this keeps the filling moist during baking.
  6. Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared casserole dish.
  7. Warm flour tortillas wrapped in a damp paper towel in the microwave for 15 to 20 seconds, or in a dry skillet for 20 to 30 seconds per side. Warm tortillas roll without cracking.
  8. Divide the chicken filling equally among the 8 tortillas. Roll each tightly and place seam-side down in the casserole dish in a single layer.
  9. Pour remaining enchilada sauce evenly over the top. Sprinkle remaining Monterey Jack cheese generously over everything.
  10. Bake for 15 to 20 minutes until cheese is melted and lightly golden and sauce is bubbling around the edges. Do not overbake.
  11. Serve immediately topped with fresh cilantro, jalapeno slices, and avocado as desired. Add a squeeze of fresh lime right before serving.

Notes

  • Use plain, unsweetened Greek yogurt only. Do not use flavored or sweetened varieties. Sour cream can be substituted in a pinch.
  • Always warm tortillas before rolling – cold tortillas crack and split when rolled tightly.
  • Stir sauce and cheese directly into the filling before rolling – this is the key step that keeps the filling moist and flavorful throughout baking.
  • Make-ahead option: Assemble through Step 9, cover tightly with foil, and refrigerate up to 24 hours. Bake directly from the refrigerator, adding 5 extra minutes to bake time.
  • Sodium note: This recipe is high in sodium at 1,865mg per serving. Using a low-sodium salsa verde and reducing cheese quantity can help manage this significantly.

Nutrition

Find it online: https://www.benefitiany.com/salsa-verde-chicken-enchiladas/