Salsa Verde Chicken Enchiladas

These Chicken Enchiladas Verdes are one of those recipes you have to ask for after the first bite. This dish actually came from an old coworker who brought it to a potluck years ago and I still remember hovering near the counter for seconds (and thirds). They were saucy, comforting, and completely gone by the end of the night. I asked for the recipe immediately and have been making my own version ever since.

Over time, I added a few personal touches such as extra garlic, chopped jalapeño for heat, and one non-negotiable rule: always shred your own cheese. It melts better, tastes better, and takes this easy enchilada recipe from good to unforgettable. Made with rotisserie chicken, Herdez Salsa Verde, and soft flour tortillas, this is the ultimate weeknight-meets-potluck meal.

Ingredients

3 cups shredded rotisserie chicken

1/2 tbsp butter

1/2 tbsp neutral cooking oil

1 jalapeno diced

4-5 cloves garlic, minced

1 tsp cumin, to taste

3-4 cups Herdez Salsa Verde

8–10 (8-inch) flour tortillas (can use corn)

1½ cups freshly shredded Monterey Jack or Mexican-blend cheese

1 cup sour cream

1 jalapeño, finely chopped (seeds removed for less heat)

1/2 tsp ground cumin

1/2 tsp oregano

Salt and black pepper, to taste

Optional toppings

Chopped cilantro

Avocado or guacamole

Extra sour cream or crema

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.

2. In a large sauce pan, melt butter and olive oil over med-low heat. Add in onion, jalapeno, salt, pepper, cumin, and oregano. Stir and saute for 3-4 minutes then add in garlic. Cook for another minute.

3. Pour in salsa verde and sour cream. Stir until well incorporated and reserve 1.5 cup of sauce. In a 9 x 13 baking dish, spread a light layer of reserved sauce.

4. Add shredded chicken to the pan and half of the shredded cheese. Stir to combine. Spoon chicken mixture into each tortilla, sprinkle with shredded cheese, roll tightly, and place seam-side down in the dish.

5. Pour remaining salsa verde over the enchiladas and top with the rest of the cheese. Cover with foil and bake for 20-30 minutes.

6. Remove foil, set oven to broil, and bake until cheese is melty and bubbly.

7. Serve with sour cream, avocado, and a lime wedge.

Work potluck perfection