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Creamy salsa verde white chicken enchiladas are one of those dinners that always disappears fast at our house. Ever since I first made them, they have been a family favorite! (Even when I lived and home, before I ever had a family of my own!) These are my sister Madison’s favorite enchiladas – actually, her favorite are probably my milder version – Creamy Chicken Enchiladas, which is this same recipe but without the salsa verde, but she’d have to answer that one. 😉
The creamy sauce, tender chicken, melted cheese, and soft tortillas come together into a warm, comforting meal that feels like it took all day, but is actually simple enough for a weeknight dinner. Recipes like this are why I love having a few go-to meals in my Mexican Recipes section, and an even fuller rotation of meals in my Easy Dinner Recipes Hub, because they make meal planning so much easier when life gets busy, and with 5 kids, that’s pretty much always!
This recipe pairs perfectly with simple sides like Spanish Rice, Mexican Restaurant Style Rice, Easy Seasoned Rice, or even Fluffy Steamed White Rice. Sometimes I’ll even bulk them up by adding one of these rices inside the enchiladas. And if we’re making it for a family dinner, I’ll sometimes add Mexican White Cheese Dip and chips to make it feel like a full restaurant-style meal at home. Meals like this are the kind that bring everyone to the table quickly, and they’re especially great when you need something filling, warm, and family-friendly!
Why You’ll Love This Recipe
- Creamy, cheesy, and full of flavor
- Great for weeknight dinners
- Easy to make ahead
- Freezer-friendly
- Uses simple pantry ingredients
- Kid-friendly and customizable
- Perfect with rice, chips, or cornbread
- Great way to use leftover or rotisserie chicken
Ingredients
- Chicken breast
- Paprika
- Onion powder
- Butter
- Onion
- Minced garlic (jarred or fresh)
- Chopped green chiles
- Cream of chicken soup
- Greek yogurt or sour cream
- Salsa verde
- Flour tortillas
- Shredded Mexican-blend cheese
Equipment You’ll Need
- Large skillet – For cooking the chicken and building flavor in the filling.
- Mixing bowl – To mix the creamy salsa verde sauce.
- 9×13 baking dish – The perfect size for enchiladas so they stay soft and creamy.
- Meat thermometer – Helpful for making sure chicken reaches 165°F without overcooking.
- Silicone spatula – Great for stirring the creamy filling and spreading sauce evenly.
- Cheese grater – If you prefer shredding your own cheese for better melting.
How to Make
The key to really good white chicken enchiladas is building layers of flavor and making sure everything stays creamy and tender while baking.
Just like in my Creamy Chicken Enchiladas recipe, we start by mixing together the cream of chicken soup, salsa verde, and Greek yogurt or sour cream. This becomes the creamy sauce that goes both inside the enchiladas and on top, which keeps everything soft and rich instead of dry.
Next, chop the chicken into bite-sized pieces and season it with onion powder and paprika so the flavor is in the chicken itself, not just the sauce. The chicken cooks in a skillet with butter, onion, garlic, and green chiles, which adds a lot of flavor to the filling. A few spoonfuls of the sauce get stirred into the chicken while it cooks so the filling stays creamy and doesn’t dry out.
Before assembling, spread some sauce in the bottom of the baking dish. This step is important because it keeps the tortillas soft while baking.
Each tortilla gets a little sauce, then the chicken mixture, then cheese. Rolling them seam-side down helps them stay closed while baking.
Once all the enchiladas are in the dish, pour the remaining sauce over the top and sprinkle with cheese. As it bakes, the sauce thickens, the cheese melts, and everything comes together into a creamy, bubbly dish. If you like extra sauce, you can spoon a little more salsa verde over the top right before serving.
This is the kind of dinner that goes really well with Spanish Rice, Easy Homemade Cornbread, or even alongside comfort meals like Slow Cooker Taco Soup when you’re planning a larger family meal spread or planning for Cinco de Mayo.
Finish off your meal with tasty treat like my Perfectly Easy No Bake Cookies or my Classic Snickerdoodle Cookies from my ever growing collection of Dessert Recipes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintCreamy Salsa Verde White Chicken Enchiladas
Creamy, comforting white chicken enchiladas made with salsa verde, tender chicken, green chiles, and a rich yogurt-based sauce. An easy weeknight dinner the whole family loves.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 2 tsp paprika, (divided 1 & 1)
- 1 tsp onion powder
- 2 TBSP butter
- ½ onion, finely chopped
- 2 TBSP minced garlic (jarred) or 2 cloves fresh garlic, minced
- 2 ½ cups cooked chicken breast, chopped
- 1 (4 oz) can chopped green chiles, drained
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup plain Greek yogurt or sour cream
- 1 cup salsa verde, divided (3/4 cup, + 1/4 cup)
- 8 (8-inch) flour tortillas
- 1 cup shredded cheddar or Mexican-blend cheese
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix together the cream of chicken soup, ¾ cup salsa verde, and Greek yogurt (or sour cream). Set aside.
- Chop chicken into bite sized pieces & season with 1 tsp onion powder and 1 tsp paprika. Set aside.
- Melt butter in a medium saucepan over medium-high heat.
- Add onion and paprika; sauté until soft and translucent.
- Stir in chicken, green chiles, and 2-3 TBSP of the soup mixture. Cook until chicken reaches at least 165 degrees internal temp (F) I keep my meat thermometer handy for this very reason!
- Spread ½ cup of the remaining soup mixture into the bottom of a 9×13-inch baking dish.
- Lay out the 8 tortillas on a large work surface. Spoon about 1 tbsp of the soup mixture onto each tortilla.
- Spread about ¼ cup of the chicken mixture down the center of each tortilla. Sprinkle with shredded cheese.
- Fold Tortillas and place seam-side down in the baking dish.
- Spoon the remaining soup mixture the enchiladas. Sprinkle evenly with cheese.
- Bake for 25 minutes, or until bubbly and lightly browned.
- Optional: Top with additional Salsa Verde if desired.
- Serve with Spanish Rice or Chips and Cheese Dip
Notes
For more heat: Replace paprika with chili powder, or add diced jalapeños to the chicken mixture.
To bulk them up: Spanish rice is a great addition inside the enchiladas. When I add rice, I usually mix in a little extra Greek yogurt or sour cream to keep the filling creamy.
Chicken shortcut: Rotisserie chicken works great and saves time.
Greek yogurt vs. sour cream: Greek yogurt adds extra protein while keeping the sauce rich and creamy.
Recipes That Pair Well With This
- Spanish Rice
- Easy Seasoned Rice
- Fluffy Steamed White Rice
- Mexican White Cheese Dip
- Easy Homemade Cornbread
More Recipes to Try
- Chicken and Broccoli Alfredo
- Creamy Beef Enchiladas
- Homemade Taco Seasoning
- Chicken and Dumplings
- Tater Tot Casserole
- Homemade Lasagna
- Pull Apart Garlic Bread
- Pollo Bandito (Cheesy Mexican Chicken and Rice)
Tips for Little Helpers
Kids can help sprinkle cheese, spoon the chicken mixture onto tortillas, and help roll the enchiladas. Older kids can help mix the sauce and even help assemble everything. This is a great recipe for teaching basic kitchen skills because it has simple steps and is very forgiving.
Tips for Success
- Make sure to spread sauce on the bottom of the baking dish so the tortillas stay soft.
- Don’t overfill the tortillas or they’ll be hard to roll.
- Cooking the chicken with a little bit of the sauce helps keep the filling creamy.
- Shredding your own cheese helps it melt smoother.
- Let the enchiladas sit for a few minutes after baking so the sauce thickens slightly before serving.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken works great in this recipe and saves time. Just shred or chop the chicken and mix it into the skillet with the green chiles and sauce until heated through.
Are these spicy?
They are mild as written, but you can make them spicier by adding diced jalapeños, using hot salsa verde, or replacing paprika with chili powder.
Can I add rice inside the enchiladas?
Yes, adding cooked Spanish Rice inside the enchiladas makes them even more filling. If you do this, add a little extra Greek yogurt or sour cream to keep the filling creamy.
Can I make these ahead of time?
Yes, you can assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or microwave until heated through.
Freezing Instructions
To freeze, assemble the enchiladas but do not bake. Cover tightly and freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake at 350°F until hot and bubbly.
Variations
- You can use rotisserie chicken instead of cooking raw chicken.
- Add cooked rice to the filling to make them more filling.
- Use pepper jack cheese for more spice.
- Add black beans or corn to the filling.
- Add diced jalapeños for heat.
- You can also turn this into an enchilada casserole by layering tortillas, filling, sauce, and cheese instead of rolling.
While you’re here, stop by and check out all of my Easy Dinner Recipes
Final Thoughts
This creamy salsa verde white chicken enchiladas recipe is the kind of dinner that works for busy weeknights, family dinners, or when you want something warm and comforting. It’s simple, filling, and pairs well with so many sides, which is why it’s one of our favorite meals to keep in rotation along with other easy meals from my other Easy Dinner Recipes
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