Chicken Enchiladas with Salsa Verde Sour Cream

These enchiladas are so very tasty! The recipe is simple but the prep-work is a little time consuming, unless you cook the chicken ahead of time or use leftover chicken, of course. (You could also prepare the sauce ahead of time, and keep it in the fridge for a few days). This is a perfect dish to make on a weekend or to prepare a day or two before you want to eat it, then just stick it in the oven for 20 minutes while you make some Mexican Rice!

Chicken Enchiladas with Salsa Verde Sour Cream

This recipe makes 8-10 enchiladas.


  • 2-3 pounds bone-in chicken breasts (about 2 or 3)
  • 1 whole onion, sliced
  • 1 Tbs minced garlic
  • 2 16-ounce jars mild salsa verde
  • 4 cups fresh cilantro sprigs (from 1 bunch)
  • 1 16-ounce container sour cream, regular or light (about 2 cups)
  • 1 16-ounce package frozen corn, thawed
  • 2.5 cups Monterey Jack cheese, grated
  • 8-10 6-inch flour or corn tortillas
  • Kosher salt and black pepper


Sour Cream Chicken Enchiladas

Place the chicken, onion, and garlic in a large pot, add enough water to cover completely, and bring to a boil. Reduce heat and simmer until chicken is cooked through, 25-30 minutes. Remove chicken from pot and let cool. When cool enough to handle, shred the chicken into a large mixing bowl, discarding the skin and bones. If you wish, reserve the onions to use on top of your enchiladas, transferred with a slotted spoon. (If making Mexican Rice, also reserve the stock for use in that recipe)

Meanwhile, in a blender, puree the salsa, cilantro (setting some aside for garnish, if you wish), and 1 cup of the sour cream until smooth; transfer to a medium saucepan. Simmer the sauce until slightly thickened, 15-20 minutes; stir in the remaining 1 cup of sour cream.

Preheat oven to 400ºF.

To the bowl of chicken add the corn, 1 cup sauce, 2 cups of the cheese, 1/3 tsp salt and 1/2 tsp black pepper, and mix well.

Spread 1 cup of the remaining sauce in the bottom of a 9×13 baking dish. Roll the chicken mixture into the tortillas, about 1/3-1/2 cup per tortilla and place seam-side down in the dish. Cover the enchiladas with the rest of the sauce, the onions from your stock (optional) and cheese.

Bake at 400ºF until bubbling and beginning to brown, about 15-20 minutes.

This meal is perfectly complemented by Mexican rice and black beans. Try these recipes for a delicious black bean salad and a Sweet & Spicy Margarita!

Options for garnish include fresh cilantro, diced tomato, chopped raw onion, sliced fresh avocado, a dollop of sour cream, guacamole, or any combination thereof!

It is also an option to use the onions from your stock in with the chicken mixture. This is an excellent way to extend it if you need to make a couple of extra enchiladas. You won’t lose any flavor.

Try to cover the enchiladas completely with sauce before cooking; any exposed ‘un-sauced’ tortillas will be slightly chewy after baking.

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