Salsa Verde Enchiladas

Salsa Verde Enchiladas in casserole dish with sour cream

These Salsa Verde Enchiladas are loaded with flavorful salsa verde chicken and topped with a delicious slightly spice sauce! Top with cilantro and sour cream and you have the perfect weeknight dinner!

I’ve been loving Salsa Verde Chicken for a while now. Especially since I nailed down the 2 Ingredient Salsa Verde Chicken recipe in my Instant Pot! It’s SO easy and as the title implies, literally requires 2 ingredients: a jar of your favorite salsa verde (mine is from Trader Joe’s) and of course, chicken breast! In that post, I also give instructions for how to cook the chicken in the crockpot or an oven if you don’t have an Instant Pot.

Have I ever told you that Instant Pot’s kind of scare me? I’m always afraid that they’re going to spontaneously combust. I’ve been trying to venture into using them more this Fall because they make life so much easier and produce the juiciest, most tender chicken ever. I joked on my Instagram the other day that I still will forever make Ben undo the steam valve. That thing super duper scares me. All the hot steam!! Keep it away!

side angle view of Salsa Verde Enchiladas

But, the Instant Pot is a life saver when it comes to this chicken. The chicken gets extra moist , tender and subtly spicy. The chicken just gets fully immersed in the entire jar of salsa verde. It soaks into it.  I love it so much! I could eat it by the forkful. BUT! Let’s put it into some enchiladas shall we?

Salsa Verde Enchiladas side view with garnish

Y’all, these enchiladas are so creamy, cheesy and with the crunchy garnish – they have all of the textures down pat. I love how the flavor of the juicy salsa verde is in each bite – I also love the fresh onion and garlic. And those corn tortillas loaded up with cheese and baked to perfect golden deliciousness – yes please! Put it all together and you have the literal perfect weeknight meal.

Ingredients You’ll Need:

  • jar salsa verde (i recommend the Trader Joe’s brand if it’s not homemade)
  • chicken breast
  • corn tortillas
  • onion
  • garlic
  • cheese
  • sour cream and cilantro for garnish

How to Make Salsa Verde Enchiladas:

Begin by preheating your oven to 400. Then start cooking your chicken. Refer to my 2 Ingredient Salsa Verde Chicken post for specific times and directions – BUT, IMPORTANT NOTE: Instead of using the FULL jar of salsa verde when you’re cooking the chicken, only use HALF of the jar. You’ll need the other half of the jar to go on top of the enchiladas.

trader joe's salsa verde

When your chicken is almost done cooking, throw your diced onion and garlic into a skillet with a little bit of olive oil. Cook until fragrant for about 3-4 minutes. Add in the other half of the jar of salsa verde, stir to combine the flavors and then take it off the heat.

With your chicken, you should still have some “salsa juice” leftover for lack of better term. This is going to be useful! In a small casserole dish, layer the bottom of the dish with a THIN layer of that leftover “salsa juice” from the chicken. Next, take a corn tortilla, fill it with some chicken, roll it up, and place it rolled side DOWN in the dish so it stays together. Repeat with remaining corn tortillas until your chicken is gone. Next, you’re going to add a heavy sprinkle of cheese to the top of the tortillas.

Salsa Verde Enchiladas on a plate with casserole dish on the side

Now, bring that salsa verde/onion/garlic mixture over to the enchiladas and spread it out on top of the tortillas until it’s evenly distributed. If you have any extra “salsa juice” you can also add that on top of the tortillas as well.

golden fork digging into Salsa Verde Enchiladas

Once they’re covered with the salsa verde, wrap some foil on the casserole dish and pop them in the oven! I baked them for about 20-25 minutes until bubbly and golden.

Garnish with sour cream, cilantro, and additional chopped onion!

You guys are going to absolutely love these Salsa Verde Enchiladas! They’re unique, juicy, creamy and packed full of flavor!

side angle of bite taken out of Salsa Verde Enchiladas

Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!

5 from 2 votes

Salsa Verde Chicken Enchiladas

These Salsa Verde Enchiladas are loaded with flavorful salsa verde chicken and topped with a delicious slightly spice sauce! Top with cilantro and sour cream and you have the perfect weeknight dinner!

Course Main Course
Cuisine Mexican
Keyword salsa verde enchiladas
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Author Haylie


  • 12 oz jar of salsa verde
  • 1 lb chicken breast
  • 8 corn tortillas
  • 1 diced red onion
  • 3 cloves minced garlic
  • 1/2 cup shredded mexican cheese
  • toppings: sour cream, cilantro, red onion (optional)


  1. Preheat your oven to 400 degrees. Add raw chicken breast and half the jar of salsa verde to your Instant Pot (or refer to blog post for other ways to cook the chicken i.e: crockpot/oven). Cook on high pressure for 20 minutes. Once that is done, shred the chicken with two forks. 

  2. In a frying pan with a drizzle of olive oil, saute half of your diced onion and garlic for 3-4 minutes. Once done, add the OTHER half of the jar of salsa verde into the skillet and take it off the heat. Mix well. 

  3. You should plenty of salsa verde left over in your instant pot with your chicken. Use some of that sauce and spread a thing layer on the bottom of a medium sized casserole dish. 

  4. Add  a good amount of chicken to the corn tortilla. Roll up and place in dish rolled side DOWN so it stays together. Repeat until your chicken is gone. 

  5. On top of your tortillas, add a layer of cheese. Place the salsa verde/onion/garlic mixture on top of the tortillas. If there is any salsa verde left from the chicken, add some of that as well. 

  6. Wrap some foil around the casserole dish and bake at 400 for 20-25 minutes. Garnish with sour cream, red onion, cilantro and jalapeno! Enjoy! 

Recipe Notes

Find the recipe for my 2 Ingredient Salsa Verde Chicken here. It will give you the instructions for the Instant Pot, Crockpot and oven version on how to cook the chicken. 

4 comments / Add your comment below

    1. 5 stars
      These were so good! Mine totally fell apart though :/ any advice? The tortillas broke as soon as I rolled them up, and continued breaking while sitting in the pan.

      1. Hi Macy! I’m so glad that you liked the recipe 🙂

        So sorry that the tortillas broke on you! It could be due to the amount of filling in the tortillas? I know that I’m constantly putting too much in them lol which can be hard for a corn tortilla to take (they aren’t as sturdy as flour tortillas). It could also be the brand that you’re using? I usually use either make my own OR buy the Aldi brand which works pretty well! 🙂 I hope that helps and you have better luck!

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