Salsa Verde Enchiladas Recipe

Total delicious, Mexican yumminess. Lots of chicken in a creamy salsa verde that’s full on flavor with melted cheese on top. Fresh cilantro finishes the recipe. The proof is in the YUM!

I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.

I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.

This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.

Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.

Evenly coat the chicken with 1/2 cup salsa verde.

Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.

Place in a large skillet:

Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)

6 green onions, thinly sliced

1/4 cup fresh lime juice

Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.

Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.

With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.

Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.

Add to the remaining salsa verde mixture:

8 oz. sour cream

1/2 cup chicken broth

Stir and spoon the mixture over the filled tortillas.

Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.

Total delicious, Mexican yumminess! For another great Mexican recipe check out my Chicken Enchilada Bake. Delicious food, easy prep!

Salsa Verde Enchiladas

Total delicious, Mexican yumminess. The proof is in the YUM! (Source: Good Housekeeping)

Contributed by Megan Porta from

Published Feb 07, 2011

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Serves: 8

Total time: 1 hr 10 min



  • 2 rotisserie chickens
  • 2 16-oz. jars salsa verde
  • 6 green onions, thinly sliced
  • ¼ cup fresh lime juice
  • ½ cup fresh cilantro leaves, chopped
  • 16 6-inch tortillas
  • 8 oz. sour cream
  • ½ cup chicken broth
  • 8 oz. shredded Mexican cheese
  1. Remove meat from chickens and coarsely shred; place in medium bowl. Discard skin and bones. Evenly coat chicken with ½ cup salsa verde.
  2. Preheat oven to 350 degrees F. Grease two 9x13 glass or ceramic baking dishes. In a large skillet, heat remaining salsa verde, green onions and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
  3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper and top with about 1/3 cup of the chicken mixture. Roll tortilla and place, seam side down, in the baking dish. Repeat with remaining tortillas and chicken, arranging 8 tortillas in each dish.
  4. Stir sour cream and broth into remaining salsa verde in skillet; spoon over filled tortillas. Cover baking dishes with foil and bake 15 minutes. Remove foil; sprinkle each with ½ of the cheese and 1 tablespoon cilantro. Bake 5 minutes longer.

Spicy White Chili Recipe

A spicy flavorful version of chili. This White Chili gives a slight kick, but it’s big on taste! Hearty cannellini beans, ground turkey and fresh cilantro mixed in give you a filling meal. Inhale and say YUM!!

Last Friday between the hours of 4:00 p.m. and 6:15 p.m., I was a wee bit stressed. A snow storm rolled into the city just as gobs of people headed home from work for the weekend. It took me an hour and fifteen minutes to pick the boys up from daycare and get home. This is something that usually takes me 25 minutes or less. My husband was out of town for the night. The roads were terrible. I had snow in my shoes. The heater in my car was not working. Sam was extra fussy due to a missed feeding.

Once at home, he had to be in my arms or else he was wailing to the point of making my ears bleed. I wanted peace and warmth and sanity.

Putting on dry socks and getting Sammy fed and put to bed helped. A friend was able to find her way to our house in spite of the storm, thank goodness, because this is just what I needed. An evening with a girlfriend. And chili.

We prepared this most delicious recipe as we chatted about the week. It was nice. The chili rocked. I could not have asked for a better snowy evening.

Garnish with fresh cilantro and inhale deeply. The aroma filling your home will make you go, Mmmmm. Eating the chili will provide the peace, warmth and sanity you may or may not have been looking for. Looking for a chili with a kick? Try Crockpot Spicy White Turkey Chili

White Chili

Chili with a slight kick, but big taste! Inhale and say YUM!!

Contributed by Megan Porta from

Published Dec 8, 2010

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Serves: 6-8

Total time: 45 min



  • 3 Tbsp. olive oil
  • 16-oz. packages ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 16-oz. jar mild salsa verde
  • 2 15-oz. cans white kidney beans (cannellini), drained and rinsed
  • 2 14.5-oz. cans chicken broth
  • Fresh cilantro
  1. In a large skillet or saucepan, heat olive oil on medium-high heat. Add turkey and cook through until meat is no longer pink. Transfer cooked turkey to a bowl, leaving juices in pan.
  2. Add onion and garlic to skillet and cook on medium for 5 minutes. Add cumin, oregano, cinnamon and cayenne pepper. Cook and stir for 1 minute. Add salsa, beans, broth and cooked turkey. Heat to boiling on high. Reduce heat to medium. Cover and cook 15 minutes. Garnish with cilantro.