Salsa Verde Chicken Enchiladas


According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
8 servings


  • 2 tablespoons butter

  • 1 large onion, minced

  • 2 medium fresh poblano peppers, seeded and sliced into strips

  • 4 medium fresh jalapeno peppers, seeded and diced

  • 2 cloves garlic, chopped

  • 3 (12.5 fl oz) cans chicken chunks, drained

  • 1 medium lime, halved, or more to taste

  • 1 (8 ounce) package cream cheese

  • 1 tablespoon garlic powder

  • ½ teaspoon garlic powder

  • 1 teaspoon cayenne pepper

  • ½ teaspoon ground paprika

  • ½ teaspoon chili powder

  • ½ teaspoon ground cumin

  • salt and ground black pepper to taste

  • 34 ounces salsa verde

  • 1 (8 ounce) container sour cream

  • 1 bunch fresh cilantro, chopped

  • 8 (6 inch) corn tortillas, or as needed

  • 1 (8 ounce) package shredded Monterey Jack cheese, divided


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.

  2. Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.

  3. Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.

  4. Puree salsa verde, sour cream, and cilantro in a blender or food processor.

  5. Heat tortillas in a microwave until soft, 15 to 30 seconds.

  6. Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.

  7. Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.

Cook's Note:

You can omit corn tortillas and serve on the side or choose to layer corn tortillas, chicken, sour cream sauce, and cheese for a casserole option.

Nutrition Facts (per serving)

627 Calories
39g Fat
28g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 627
% Daily Value *
Total Fat 39g 49%
Saturated Fat 20g 101%
Cholesterol 157mg 52%
Sodium 1343mg 58%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 41g
Vitamin C 22mg 110%
Calcium 323mg 25%
Iron 4mg 19%
Potassium 474mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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