Shredded Chicken Enchiladas With Creamy Salsa Verde

These shredded chicken enchiladas are filled with plump, juicy chicken and bold flavors. Topped with a creamy salsa verde sauce, this recipe infuses every bite of the enchiladas with cheesy deliciousness.
Thereโs something comforting about eating enchiladas, as if everything good got wrapped up in a little package for dinner. This is one of those recipes that works equally well when you double it to feed a large group of people or when you make it for yourself over the weekend and eat the enchiladas for lunches or as leftovers.
The thing about making enchiladas at home is that they can feel like a lot of work, with all the different components, they do take some time to make right. But donโt be intimidated, all of the steps are easy to do, and if you can get people to restrain themselves, these enchiladas will last all week.
This enchilada recipe uses our Shredded Chicken recipe as the base for the filling. Weโve included a scaled down version here so you donโt have to flip between recipes but would recommend making the full Shredded Chicken recipe, which makes around six cups of chicken or enough to double the enchilada recipe or have extra chicken hanging around for tacos, quesadillas, or whatever your heart desires.
Tips for Better Homemade Enchiladas
A somewhat unique feature in this recipe is how we roll our enchiladas. We like to fold the edges of the tortilla inwards after theyโve been filled to help keep everything together, so we can fit 8 enchiladas into a 9 by 13-inch baking dish.
A tip when reheating enchiladas is to use the oven instead of the microwave. Reheat them in a 350โ oven for 15 minutes, and theyโll be as good as new. Use a microwave, and theyโll turn out a little gummy. For more tips and techniques, read A Complete Guide for How to Make Enchiladas.
For a healthier, more sustainable enchilada, try these Ground Turkey Enchiladas made with pinto beans or try these classic Beef Enchiladas. If you’re looking for something more unique, check out Our Favorite Enchilada Recipes.
We also have a delicious Red Enchilada Sauce that has layers of flavor and is simple to make if you want to serve enchiladas Christmas style.
A great side dish for these enchiladas is our Instant Pot Mexican Rice. The flavors in the enchiladas and the rice are designed to complement each other and make a delicious dinner when paired together, especially if some Fresh Squeezed Margaritas or Mezcal Margaritas are thrown in.

Ingredients
Shredded Chicken
- 1 chicken breast
- 2 chicken thighs
- 1/2 cup white onion, rough cut
- 2 oz roasted green chilies
- 1/2 ancho chili , dried rough cut
- 1/2 tbsp lime juice
- 1/2 tsp Mexican oregano
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Enchilada Filling
- 3 cups shredded chicken
- 10 corn or flour tortillas
- 1 cup shredded Mexican cheese
- 1 4 oz can roasted green chilies
Creamy Salsa Verde Sauce
- 6 oz salsa verde
- 8 oz chicken stock
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup sour cream
Topping
- 1 cup shredded Mexican cheese
- a small amount of minced cilantro
Instructions
Shredded Chicken
- In a large pot sautรฉ the onion and green chilies in a little cooking oil for a few minutes.
- Place the chicken, skin side down to brown for 3 to 4 minutes. Cover the chicken with 3 to 4 cups water, turn the heat down to a simmer, add the ancho chili and Mexican oregano and cook uncovered on a low simmer for 90 minutes. The chicken should be entirely covered by the water.
- When the chicken is cooked all the way through, remove it from the pot and let it cool for 10 to 15 minutes before shredding. It should be cool enough that you can touch it with your hands. To shred the chicken, remove the skin and use your hands to pull it into bite-sized pieces.
- Once the chicken has been shredded, mix it with the chili powder, cumin, lime juice, salt, and pepper.
Filling & Sauce
- While the chicken is stewing make a little roux by heating the butter and flour in a sauce pan over medium heat. Once theyโve formed a roux, which will look like a light brown paste, add in the salsa verde and chicken stock.
- Continue stirring the sauce while it cooks for a few minutes. Once the sauce has started to thicken, take it off the heat and let it cool for at least 20 minutes before adding the sour cream. After the sauce has cooled, stir in the sour cream until the two are combined.
- To make the filling mix the shredded chicken with the roasted green chilies, cilantro, and 1 cup of cheese in a large bowl.
Prepping the Enchiladas
- Warm up the tortillas in the microwave or oven until they are soft and pliable.
- Place a small scoop of the filling, around 1/2 to 3/4 cup, in the center of the tortilla. Fold the tortilla in half pulling back on the tortilla to compact the filling. Fold the sides in and flip the tortilla over the filling like youโre wrapping a present.
- Place the tortilla in a lightly greased baking dish so the folded side is down. Continue making the enchiladas until the filling is all used up. This recipe makes 8 to 10 enchiladas depending on the size of the tortillas and how much filling is used.
- Pour the sauce over the enchiladas, spreading it evenly. Spread the remaining cheese over the top of the enchiladas along with a sprinkling of cilantro and bake them in a 350ยบF oven for 20 to 25 minutes. The enchiladas are done when they start turning a nice golden brown.
Mark is an experienced food writer, recipe developer, and photographer who is also Umamiโs publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
More Info About Mark Hinds
Learn More
Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.
Techniques:
Ingredients:
Cuisines:
Leave a Reply