Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Enchiladas with Green Chile Sauce (Salsa Verde) Recipe
Chicken enchiladas with green chile sauce (salsa verde) make enchilada preparation easy with garnishes of diced tomatoes, shredded lettuce, and favorite fresh toppings. This straightforward recipe focuses on authentic salsa verde flavors while allowing customization through various fresh garnish options. The green chile sauce provides genuine Southwestern heat.
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
16 enchiladas
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Ingredients
Chicken Filling:
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers (Optional)
Enchilada Sauce:
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9×11-inch casserole dishes.
Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts (per serving)
| 374 | Calories |
| 25g | Fat |
| 17g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 374 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 12g | 59% |
| Cholesterol 84mg | 28% |
| Sodium 514mg | 22% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 21g | 42% |
| Vitamin C 2mg | 2% |
| Calcium 168mg | 13% |
| Iron 2mg | 8% |
| Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
