Creamy Salsa Verde Chicken Enchiladas

In need of a new and easy dinner recipe? This meal is both nutritious and delicious! Grab some chips and salsa, maybe even a margarita, and enjoy these creamy salsa verde chicken enchiladas.

If I could rate the spiciness with red hot chili peppers, I’d give it a 2/5! Grab the “hot” or “medium” salsa verde/queso blanco if you want more of a kick!

Creamy salsa verde enchiladas


  • 2 cups shredded chicken breast
  • 2 cups salsa verde, divided
  • 1/2 cup queso blanco, divided
  • 1 can of rotel with green chilis (we use mild)
  • 5 oz fresh spinach
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 10 flour tortillas


  • sliced avocado
  • diced purple onion
  • limes
  • cilantro


  1. Preheat the oven to 350F degrees
  2. In a medium pan, pour the olive oil and add the spinach. Turn the heat on to medium, cover with a lid and stir occasionally. Let the spinach wilt for about 2-3 minutes.
  3. In a medium pot, combine the 1/2 cup salsa verde, 1/4 cup queso blanco, shredded chicken, can of rotel, garlic powder, cumin, salt, and pepper. Turn the heat to medium and stir all ingredients. Stir in spinach, once wilted. Allow to heat for about 5 minutes, stirring occasionally.
  4. In a small saucepan, combine the remaining 1/2 cup salsa verde with the remaining 1/4 cup queso blanco and stir over low heat. Let sit and stir occasionally until step 8.
  5. Wrap the tortillas in a damp paper towel and heat in the microwave for about 20-30 seconds.
  6. Pour 1/2 cup of the salsa verde on the bottom of a 9×13 baking dish. Spread to coat the bottom.
  7. To assemble the enchiladas, scoop about 2 tbsp of the creamy salsa verde chicken mixture into 1 tortilla and roll it tightly. Place the wrapped tortilla on the salsa verde spread in the baking dish and repeat until all of the tortillas are filled.
  8. Pour the remaining salsa verde/queso blanco mixture on top of the enchiladas and place in the oven. Bake for 25-30 minutes.
  9. Top with cilantro, onions, avocado, and a spritz of lime.
  10. Enjoy!
chicken verde enchiladas

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