Tuesdays are typically taco nights, but this week I decided to change things up a bit and went for these delicious cheesy salsa Verde chicken enchiladas. If your looking for a delicious quick and easy recipe to spice up your dinner table, this is the recipe for you. I love making enchiladas because you can prepare them ahead of time, place the whole pan of enchiladas in the fridge or freezer and then pop it in the oven when it’s dinner time.
These enchiladas are super quick and easy to make and are packed with layers of flavor; they are made with a mixture of ranch and salsa Verde so they have both a zesty and creamy flavor. I love using salsa Verde because it has an amazing combination of flavor. If you don’t know what salsa Verde is, it’s a green salsa mixture that mostly consists of tomatillos, hot green chilis, chopped onion, and cilantro. There are many international versions of this recipe but today we are using the Mexican canned version.
All you’ll need for this quick and easy dinner. Just a few simple ingredients. I used fresh chicken breasts but you can also use leftover or rotisserie chicken instead. For the filling, I grilled the chicken breast in a skillet and then shredded it. It was so good after grilling it I had to hold myself back from eating all of it right there!
After shredding the chicken I added 1/2 of the creamy salsa verde mixture to it and rolled the chicken into the tortillas. I baked them for just 15 minutes to melt the cheese because the chicken was already cooked.
- 2 chicken boneless chicken breasts or 3 cups shredded cooked chicken
- 2 cups shredded Mexican or mozzarella cheese
- 8 medium soft taco size flour tortillas
- 1 16 oz jar Salsa Verde
- 1/2 cup ranch dressing
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat the oven to 350 degrees. In a medium bowl, mix 1/2 cup of ranch dressing with the jar of salsa Verde. Spoon a thin layer of salsa verde into the bottom of the dish, set aside.
- Heat a a skillet or pan on medium/high heat, pour 1 tablespoon of oil into the pan and allow to heat for minute. While the skillet is heating coat the chicken breasts with salt and pepper then place on the skillet. Cook for 4-5 minutes on each side.Remove from the skillet and allow to rest for at least 3 minutes before shredding.(If you are using per-cooked chicken please skip this step)
- After shredding the chicken, combine the chicken, 1 cup of cheese, and ranch salsa Verde mixture. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. Top with the remaining salsa Verde mixture and 1 cup of cheese. Allow to cook for 15-20 minutes or until the cheese is bubbly and the edges are golden.
- Serve Warm, Enjoy!
Joe Rice says
A great recipe if you substitute sour cream for the ranch. The ranch is way too tangy and tart to mix with salsa verde.
Any alternate instructions if prepping these ahead of time?
You would follow the same recipe and reheat as needed or prepare in an oven-safe pan and bake when needed.
I make something very similar but use cream cheese instead of ranch. We love these!
Followed the recipe exactly (used rotisserie chicken to save time). Easy, tasty, my kids gobbled them up. I might try with red enchilada sauce next time.
Can I use salsa instead of salso verde. What would you suggest.
I’ve never used salsa instead but the texture will be much thicker. I still think it would tastes good!
Chris @ Shared Appetite says
Man I gotta come visit your house! Taco Tuesdays sound fantastic!! And switching in some enchiladas here and there is never a bad idea. I’m down. When’s dinner?? Haha.
Oh men, I miss good Mexican food! These enchiladas look amazing! 🙂 ela
Jessica @ Jessiker Bakes says
These seem like the perfect enchiladas!
Cheesy.. and so yummy!
Helen @ Scrummy Lane says
Over here in enchilada-deprived Europe, this recipe looks just perfect as it’s so simple! Thank you, especially for the clear instructions! Going on my ‘easy meals’ pinterest board!
Consuelo @ Honey & Figs says
Why is this not my dinner? :—(((( Looks SO good!
Yes for taco (or enchilada) night! We do the same thing at our house : ) These look so so good … why is it that I can’t resist any sort of mexican food! And you’re officially making me hungry for dinner…
I’m just like you Ashley, I seriously can say no to Mexican food! We just moved into a neighborhood that has a lot of Mexican restaurants (Philly) and I’m enjoying all the new flavors so much.
Christine @ Cooking with Cakes says
oh my god soooo much cheese! legit drooling over these right now!
You know how much I love cheese. I can add it to anything, melt it, and I’m in heaven.
Nicole ~ Cooking for Keeps says
Oh my, these look insanely delicious! I’m an enchilada freak, and I’m just dying over these!
Thank you Nicole, I’m glad you liked them! 😀
Gayle @ Pumpkin 'N Spice says
This looks amazing! I love that it’s easy to through together, too!
Yes it’s super easy, especially if you are using leftover chicken!
Natalie @ Tastes Lovely says
Me and mexican food are pretty much best friends. This sounds delicious Layla!
Thanks Natalie! Your right, Mexican food is amazing!