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Enchilada with Green salsa verde chicken filling

Cheesy Salsa Verde Enchiladas

These enchiladas are saucy, cheesy and so easy to make when you're on a time crunch!
Course dinner
Cuisine American, Tex-Mex
Keyword Enchiladas, Salsa Verde
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3


  • 2 tsp chopped jalapeno +_ fresno peppers or to taste
  • 1 chopped garlic clove
  • 1/4 tsp each cumin, cayenne, salt
  • 1 7 oz can mild salsa verde
  • 1/4 cup sour cream
  • 1/8 cup cheese
  • 1 cup shredded chicken
  • 4 6-inch soft flour tortillas


  • Preheat oven to 350F.
  • In a pan over medium heat, saute the peppers and garlic in a touch oil.
  • Sprinkle in the spices and stir for 30 seconds, then tip in the can of salsa Verde.
  • Once the salsa heats up and starts to bubble, remove from the stove and add sour cream, cheese and shredded chicken.
  • Divide the filling between the tortillas leaving a bit of sauce to coat the bottom of your baking pan.
  • Roll the tortillas and place them seam side down close together in the baking pan. Top with some of the sauce and cheese to your liking.
  • Cover the pan with foil and bake in the preheated oven for 10 mins. Then remove the foil and broil for 4-5 minutes until the cheese is bubbly and golden brown.
  • Service with sour cream, cojita cheese and whatever else you like! It's that easy!