Salsa Verde Chicken Enchiladas

Mi Casa Es Tu Casa, Comamos!

Article by Article and Photography by Lindsay Sellin; ARNP, RD

Originally published in Kirkland Lifestyle

Salsa Verde Chicken Enchiladas

Spring is right around the corner, but for us in the Pacific Northwest, the weather is not very warm or dry yet. If you're still craving warm and cozy meals, you are not alone! This Salsa Verde Chicken Enchiladas recipe fits the bill perfectly... It's comfort food in the comfort of your own home. 

These enchiladas have a good amount of spice to heat up your mouth. But if you want to turn down the flame (maybe you'll be serving these enchiladas to kids too), you can omit the green chilis and swap the pepperjack cheese for Monterey Jack cheese or more of the cotija cheese. 

You could easily make this vegetarian by replacing the chicken with mashed or refried beans, and maybe some sauteed vegetables like zucchini, onions, green bell peppers, or sauteed spinach.  

Stay cozy, everyone... True Spring weather will be here soon! 

Serves 4 people, 2 enchiladas each


1.5 lb chicken thighs

12 oz jarred salsa verde, divided

2 oz 1/3 less fat cream cheese, room-temperature

4 oz can diced green chiles 

1/2 cup grated pepperjack cheese, divided 

8 tortillas 

1/4 white onion, diced

1/4 cup cotija cheese, crumbled 

1/4 cup cilantro leaves 


1. Preheat the oven to 375 F.

2. Place chicken thighs in a baking dish and add 6 oz of salsa verde. Flip the chicken to coat in the salsa.

3. Bake chicken in the preheated oven for 25 minutes, or until it registers 165 F on a meat thermometer. 

4. Transfer warm, cooked chicken to a cutting board and shred chicken using two forks to pull meat apart. 

5. Place shredded chicken into a medium sized bowl. Add cream cheese, green chiles, and 1/4 cup pepper jack cheese. Stir until well combined. 

6. In a clean baking dish, coat the bottom with 1/2 of the remaining salsa verde, about 3 ounces.

7. Place a packed 1/4 cup of the chicken mixture in a line down the middle of one tortilla, roll into a log, and place in the prepared baking dish, seam side down. Repeat with the rest of the tortillas and chicken mixture. 

8. Top tortillas with remaining salsa verde, then the other 1/4 cup pepper jack cheese.

9. Cook enchiladas in the preheated oven for 15-20 minutes or until heated through and cheese is melted.

10. To serve, garnish with diced white onion, cotija cheese, and cilantro.

Be sure to follow @sheeatstolive for a variety of tasty and healthy recipes! 

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