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A spatula holding up a serving of chicken enchiladas with sour cream.
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Chicken Enchiladas with Sour Cream & Salsa Verde

These Chicken Enchiladas with Sour Cream & Salsa Verde are the ultimate easy family meal. They’re quick to prepare, delightfully cheesy, and a real crowd pleaser.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 5 servings
Calories: 669kcal
Author: Lyuda @ Grace-Filled Kitchen

Ingredients

For the Sauce

  • 1 16-ounce jar salsa verde
  • 1 4-ounce can diced green chiles
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder optional
  • ¼ teaspoon black pepper
  • Salt to taste

For the Enchiladas

  • 2 cups cooked shredded chicken
  • 4 ounces cream cheese softened
  • 2 cups shredded Monterey Jack cheese divided
  • 10 medium flour or corn tortillas
  • Fresh cilantro for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the salsa verde, diced green chiles, sour cream, cumin, garlic powder, onion powder, chili powder (if using), black pepper, and salt until smooth. Pour 1/2 cup of the sauce to the bottom of the baking dish.
  • In a separate bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded Monterey Jack cheese, and about ⅓ cup of the prepared sauce. Mix until well combined.
  • Warm the tortillas in the microwave or a dry skillet for 10–15 seconds to make them easier to roll.
  • Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
  • Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup Monterey Jack cheese.
  • Bake for 20–25 minutes, or until heated through and bubbly.
  • Switch the oven to broil and broil for 2–3 minutes, watching carefully, until the cheese is lightly golden.
  • Garnish with fresh cilantro and serve warm.

Notes

  • Taste the sour cream sauce before pouring it over the enchiladas and adjust the salt and seasonings as needed. This helps keep the finished dish from becoming too salty. 
  • Warm the tortillas briefly before filling to soften them and make them easier to roll without tearing. 
 

Nutrition

Calories: 669kcal | Carbohydrates: 41g | Protein: 33g | Fat: 41g | Saturated Fat: 21g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 1587mg | Fiber: 3g | Sugar: 11g