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Creamy Salsa Verde White Chicken Enchiladas

Creamy white chicken enchiladas baked and ready to serve.
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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.

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

  1. Preheat oven to 350°F.
  2. In a small bowl, mix together the cream of chicken soup, ¾ cup salsa verde, and Greek yogurt (or sour cream). Set aside.
  3. Chop chicken into bite sized pieces & season with 1 tsp onion powder and 1 tsp paprika. Set aside.
  4. Melt butter in a medium saucepan over medium-high heat.
  5. Add onion and paprika; sauté until soft and translucent.
  6. 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!
  7. Spread ½ cup of the remaining soup mixture into the bottom of a 9×13-inch baking dish.
  8. Lay out the 8 tortillas on a large work surface. Spoon about 1 tbsp of the soup mixture onto each tortilla.
  9. Spread about ¼ cup of the chicken mixture down the center of each tortilla. Sprinkle with shredded cheese.
  10. Fold Tortillas and place seam-side down in the baking dish.
  11. Spoon the remaining soup mixture the enchiladas. Sprinkle evenly with cheese.
  12. Bake for 25 minutes, or until bubbly and lightly browned.
  13. Optional: Top with additional Salsa Verde if desired.
  14. 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.

Find it online: https://ourgratefulkitchen.com/creamy-salsa-verde-white-chicken-enchiladas/