Salsa Verde Chicken Enchiladas
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Salsa Verde (tomatillo) Chicken Enchiladas are the easiest way to get a burst of delicious flavor in no time for dinner any night of the week!
There should be no doubt in your mind how much we love Mexican food around here. It's literally probably one of my favorite (besides BBQ) that I could eat almost daily. Thankfully the entire family agrees with me, so I always find new ways to give some taco Tuesday flare to the menu regularly.
One of my favorite ways to mix things up is enchiladas. I make them so many different ways I could never get bored. When my family fell in love with my salsa verde, I knew that simple little salsa would make a delicious enchilada. Therefore my love of salsa verde enchiladas was born!
Ingredients in Salsa Verde Chicken Enchiladas
- Salsa Verde - You can easily make salsa verde with some fresh tomatillos or buy a jar or two if you have a favorite. Siete Brand recently released their green enchilada sauce, and it is my go-to for store-bought.
- Cooked and Shredded Chicken - I like to cook and shred my chicken before seasoning it.
- Gluten-free Tortillas - My go-to tortillas are Siete Brand. For enchiladas, I like to use either almond flour or cassava flour tortillas. You could also use your favorite, or if you can handle some gluten-free corn tortillas, you can use those as well.
- Sour Cream - Optional, but you can add it if you like a creamier sauce for your enchiladas. See note below for dairy-free.
- Cheese - You can use your favorites here, from cheddar to Monterey jack.
- Cilantro/ Avocado - for topping
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Tips and Tricks
Shredding Chicken - Put the cooked chicken into the bowl of the stand mixer using the whisk attachment to shred the chicken easier. Trust me; if you aren't doing this yet, you will do so from now on.
Warm up the tortillas - I use the Siete tortillas, and they come frozen. For enchiladas, I will simply let them defrost before using them. For using corn tortillas or another type of gluten-free tortilla, I suggest warming them up slightly before using to make them easier to roll.
Do not overstuff the tortillas - Gluten-free tortillas can be a little delicate at times. Overstuffing them can make them harder to roll and possibly crack.
Cover as much of the tortillas with sauce as possible - Any parts of the enchiladas that are not covered with sauce will tend to harden and be crispy.
Can you make these ahead of time?
Yes! There are actually a few different ways you can do that.
- Make the salsa verde and or chicken ahead of time and assemble the day of.
- Make and assemble the enchiladas and put them in the fridge for up to 3 days before baking them off.
- Assemble the enchiladas and freeze them until you are ready to bake them off.
Make it Your Own
Use a different protein - The recipe calls for chicken, but I will often shredded turkey (hello Thanksgiving leftovers) and even leftover pork carnitas in this recipe!
Want more spice? - Add an extra diced jalapeno or serrano pepper to the shredded chicken for a little bit more heat!
Make it Dairy-free - These enchiladas are actually my favorite to make dairy-free.
The Ways I do it:
Leave off the cheese - There is so much flavor going on you won't miss it.
Leave out the sour cream - The sauce can hold it's own.
If you want it creamier:
Sub the sour cream in the sauce for a dairy-free alternative. Don't want that? I will often blend the sauce with 1-2 ripe avocados to make the sauce extra creamy and completely dairy-free.
How to Make Salsa Verde Enchiladas
- Cook and shred the chicken
- Make the Sauce
- Fill and roll the tortillas.
- Spread the remaining sauce over the top and sprinkle with cheese.
- Bake till bubbly and enjoy!
More Taco Tuesday Fun
Salsa Verde Chicken Enchiladas
- 1 Batch Salsa Verde Tomatillo Salsa about 2 C worth
- ½ C Sour Cream or 1-2 Avocados
- 2-3 C Cooked and Shredded Chicken
- 8 Gluten-free Tortillas or Corn Tortillas
- 2 C Shredded Chedder Cheese optional
- 1 TSP Onion Powder
- 1 TSP Garlic Powder
- ½ TSP Salt
- 1 Whole Lime juiced
- ¼ C Cilantro opptional
- Preheat the oven to 350 degrees.
- Cook and shred the chicken.
- Toss the chicken with the spices and lime juice.
- Add the sour cream or avocado to the sauce if desired. Make sure to reserve some sauce for the top of the enchiladas.
- Spoon a little bit of the sauce into a baking dish to lightly coat the bottom.
- Toss the chicken in the remaining sauce with about a cup of cheese (if using).
- Fill each tortilla with the chicken mixture, roll and place seam side down into the baking dish.
- Top with reserved sauce, making sure to coat the tops of the tortillas.
- Sprinkle with cheese if using.
- Bake in the preheated oven 15-20 minutes or until the tops get melty and the sauce starts to bubble.
- Top with cilantro, more avocado or sour cream and enjoy!