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Chicken Enchiladas with Sour Cream Salsa Verde Sauce - a Delicious Mexican Recipe

Updated on September 26, 2012
This recipe for delicious homemade chicken enchiladas with a sour cream salsa verde sauce is a frequent request at my house! Happy tummies, guaranteed!
This recipe for delicious homemade chicken enchiladas with a sour cream salsa verde sauce is a frequent request at my house! Happy tummies, guaranteed!

These chicken enchiladas are so very tasty! You can't go wrong with chicken and cheese, and the corn in the filling is an unexpected treat. Of course, the creamy, flavorful sour cream salsa verde sauce makes this dish an instant favorite!

The recipe is simple but can be made even easier by doing the prepwork ahead of time: cook the chicken in advance or use leftover chicken. (You could also prepare the sauce ahead of time, and keep it in the fridge for a few days). This is also 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 Authentic Mexican Rice!

This recipe makes 8-10 enchiladas.

3.7 stars from 32 ratings of Salsa Verde Sour Cream Chicken Enchiladas


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


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 9x13 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.

Perfect fluffy Mexican Rice, every time!
Perfect fluffy Mexican Rice, every time! | Source


This meal is perfectly complemented by some homemade Mexican rice and black beans...while you sip on 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.

You may also like my recipe for Easy Chicken Pot Pie With Stuffing On Top. Enjoy!

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    • profile image

      E Nash 

      3 years ago

      After all this time I am still making this recipe and it never, ever fails to please.

      We all love this.

    • Lilleyth profile image

      Suzanne Sheffield 

      5 years ago from Mid-Atlantic

      Looks like a winner. Thumbs up!

    • Angela Brummer profile image

      Angela Brummer 

      6 years ago from Lincoln, Nebraska

      This looks asolutely amazing and I must try it soon.

    • profile image


      6 years ago

      OMG am making this again to take to work for the staff.

      they are gonna love it!

      can't wait to see there faces when they start eating.

      I'll let you know.

    • profile image


      6 years ago

      This is such a delicious recipe it is so hard not to over eat and consume every last enchilada!

      Will be making this over and over again.

    • profile image


      6 years ago

      DELICIOUS!!!!!!!! Highly recommend these enchiladas!!

    • profile image

      E. Nash 

      6 years ago

      Had this dish over the holidays with all the family visiting from all different parts of the USA and it was by far the tastiest and most talked about meal of the entire week!

      Well worth the extra effort making it as all those who consume it will be delighted no matter when or where.


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