clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blue 9x13 baking dish filled with chicken enchiladas smothered in cheese sauce and topped with cilantro and avocado

Chicken Enchiladas with Salsa Verde

  • Author: Katelyn
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x


Flour tortillas are stuffed with an ultra tasty chicken and poblano pepper filling, rolled up and topped with homemade cheese sauce and salsa verde then baked in the oven for an extra cheesy, warm and cozy meal.  



Enchilada Filling

  • 2 tablespoons canola oil 
  • 1 rotisserie chicken, meat removed from bones and chopped (about 3 cups of chicken)
  • 1 medium onion, diced
  • 5 poblano peppers, roughly chopped into bite sized pieces
  • 2 cloves garlic, minced
  • 1 cup canned corn
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 large flour tortillas
  • 1 can of refried beans
  • 1 16 ounce jar of salsa verde

Cheese Sauce:

  • 2 tablespoons unsalted butter 
  • 2 tablespoons all purpose flour
  • 2 cups 2% milk
  • 3/4 cup shredded Cabot hot habanero cheddar cheese
  • 3/4 cup shredded sharp cheddar cheese
  • 1 teaspoon kosher salt


  • fresh cilantro
  • sliced avocado


Prepare the Enchilada Filling:

  1. Sauté diced onion and poblano peppers in 2 tablespoons of canola oil over medium heat until softened (about 7 minutes).
  2. Add the chopped chicken, minced garlic, corn, kosher salt, cumin, and chili powder. Stir until thoroughly combined and cook 2-3 minutes. Turn off the heat and set aside.

Prepare the Cheese Sauce:

  1. Melt butter in a sauce pot over medium low heat, add flour and whisk until a smooth paste forms. Continue to stir and cook for 1 to 2 minutes.
  2. Slowly add in your milk a little at a time allowing the sauce to heat up between additions.
  3. Bring sauce to a simmer, add salt, and cook for 10-15 minutes stirring and scraping the sides of the pot occasionally.
  4. Remove from heat and stir in your shredded cheeses.

Assemble Enchiladas:

  1. Preheat oven to 350 degrees F and grease the bottom of a 9×13 inch baking dish. 
  2. Lay out a large flour tortilla on your work surface and cover with a layer of refried beans and salsa verde. Use the salsa verde sparingly as you will want to have some leftover for topping the enchiladas. 
  3. Spoon the enchilada filling over the center of the tortilla and top with cheese sauce (or shredded cheese).
  4. Roll up the tortilla and place seam side down in your prepared baking dish. You may need to fold the ends under so the enchiladas will fit.
  5. Repeat steps 1-3 with the remaining tortillas.
  6. Spoon remaining salsa verde and cheese sauce (or shredded cheese) over the top of the enchiladas and cover baking dish with aluminum foil.
  7. Bake for 15 minutes, and remove foil to bake uncovered for an additional 5 minutes. 
  8. Top with fresh cilantro and sliced avocado and enjoy!


  • Can freeze for up to 3 months
  • Category: Mains
  • Method: Baked
  • Cuisine: Mexican-American

Keywords: chicken, enchiladas, salsa verde

Recipe Card powered byTasty Recipes
%d bloggers like this: