Creamy Salsa Verde Chicken Enchiladas
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
I love enchiladas. They are one of those ‘phase foods’ for me…I go through spurts of making them two, even three, times a week…and then forgetting about them for a few weeks, only to find myself making them twice in the same week again. Hope you enjoy these as much as we do!

Ingredients for Single Meal

  • 2 - cup(s) shredded rotisserie chicken
  • - Salt and pepper
  • 2 - cup(s) green salsa
  • 2 - cup(s) sour cream
  • 1 - Tbsp minced onion
  • 1 - tsp minced garlic
  • 12 - corn tortillas
  • 1 - cup(s) shredded Monterrey Jack cheese
  • Garnish: - guacamole**
  • Side: - veggies**
  • 1 - 9x13 disposable foil tray(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 400 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, combine the green salsa, sour cream, minced onion, minced garlic, salt and pepper. Divide the sauce in half and combine one half with the shredded chicken. Set the other half aside to pour on the top of the enchiladas.
  3. Roll the chicken and creamy green salsa into the corn tortillas, nestling them snugly into the baking dish. Once all the enchiladas are made and the chicken is used up, pour the other half of the creamy green salsa sauce on top and sprinkle the shredded cheese over the top.
  4. Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted.
  5. Prepare veggies.
  6. Serve Creamy Salsa Verde Chicken Enchiladas, topped with guacamole with side of veggies.

Freezeasy Meal Prep Directions

  1. In a large mixing bowl, combine 4 cups green salsa, 4 cups sour cream, 2 Tbsp minced onion, 2 tsp minced garlic, salt and pepper. Divide the sauce in half and combine one half with the 4 cups of shredded chicken. Set the other half aside to pour on the top of the enchiladas.

To each disposable tray, add the following ingredients:

  • Half of the rolled enchiladas
  • Half of the remaining creamy-green salsa
  • Half of the shredded Monterrey Jack cheese

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Creamy Salsa Verde Chicken Enchiladas

Printable Label Instructions

Thaw completely and bake at 400 F for 25 minutes.
Serve with guacamole garnish and veggies.

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