Salsa Verde Enchiladas
These Salsa Verde Enchiladas are a delicious casserole that freezes great. This Mexican dinner is prepped in under 10 minutes and it’s gluten-free!
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SALSA VERDE CHICKEN ENCHILADAS
I was asked to bring in a meal to someone this week and found out that she had to have a gluten-free diet. I’ll admit that I could be more aware of gluten-free foods but since I don’t have any issues with it I’ve turned a blind eye.
I immediately started researching everything I could on all things gluten-free and came up with an entire gluten-free meal including dessert (coming soon) to serve her.
Needless to say, I’m much more sensitive to those of you who have to eat gluten-free now. Not that I won’t still be sharing gluten filled recipes but I’ll try to include more that aren’t! This casserole couldn’t be any easier and has a great taste that everyone loves.
The filling for these has rotisserie chicken, sour cream, salsa verde, and taco seasoning. I love salsa verde because it already has so much flavor that you don’t need much else.
Corn tortillas are gluten-free but you can use flour tortillas if you prefer those. I like to tear my tortillas when layering to make cutting easier. Layers of tortillas, chicken mixture, fresh tomatoes, cilantro, and cheese – these are good.
This makes an 8×8 baking dish. 
WHAT IS SALSA VERDE?
Salsa verde is a tomatillo based salsa mixed with chili peppers, onions, garlic, salt, and other ingredients.
You can use store bought or homemade salsa verde.
DON’T HAVE SALSA VERDE?
Just use regular salsa. Salsa verde is great here but use what you have. You could also use green enchilada sauce which is a little more mild.
OTHER MEXICAN RECIPES:
- One-Pan Chicken Enchilada Skillet
- Crispy Pork Carnitas
- One-Pan Mexican Chicken and Rice
- Homemade Guacamole
- Horchata
- One-Pan Chicken Fajita Rice
- Pico De Gallo
- One Dish Chicken, Black Beans, and Rice
Salsa Verde Enchiladas
Ingredients
- 2 cups shredded chicken, (leftover cooked chicken breasts or rotisserie chicken works well here)
- 1 cup sour cream
- 2 tablespoons Old El Paso™ taco seasoning mix, (from a 1 oz package)
- 3/4 cup salsa verde, divided
- 8 corn tortillas, (flour tortillas can be used as well)
- 4 roma or plum tomatoes, seeded and chopped
- 1/4 cup chopped cilantro
- 2 cups shredded Monterey Jack cheese or cheddar cheese
- Toppings: sour cream, guacamole, salsa, green onions
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. Mix together and set aside.
- Spread 1/4 cup of the salsa verde on the bottom of an 8x8 square baking dish.
- Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with 1/2 of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
- If freezing, wrap with saran wrap and then foil and freeze.
- Bake for 20 minutes or until enchiladas are hot and bubbly.
- Cut into squares and add your favorite toppings such as sour cream, guacamole, salsa, and green onions.
This looks wonderful! Salsa verde is my absolute favorite. I found you through Pinterest and just started following your blog! Thanks for sharing!
Thanks for following!
Hi Christy: I made the Salsa Verde Enchilada Casserole, and it was delicious. I also used about 1/4 cup of cilantro, and it was just right. Love that it made a 8×8 casserole as we are just two now. It was yummy, and it looked just like the picture, and tasted wonderful. Thanks so much for amazing recipes. Verna
Yay Verna! I love hearing that!
I’ve got some family members that can’t handle gluten, so this will be great for them!
I’ll try to post more for them too!
I was never very gluten aware until two of my sisters-in-law turned out to be gluten free/sensitive/intolerant(??). This is a fantastic recipe, it’s great that it’s also gluten free!
Hi, Christy!
This looks tasty. And it only makes an 8×8″ dish, which means I don’t have to try to do math (to halve a recipe) or make the whole thing and try to pawn half of it off on a neighbor. But 1 question: “1/4 teaspoons chopped cilantro”? Is that correct? In the pictures, it looks like you used chopped fresh cilantro, so I’m thinking 1/4 cup chopped fresh cilantro? Thanks!
Cheryl Newton
Ahh! Yes. The trouble with late night typing. It’s 1/4 cup.
I don’t quite get it. Unless corrections we’re made, the recipe does state 1/4 cup cilantro.
Marie,
Yes, corrections were made. It said teaspoons instead of cup.
Yummy!! Mexican food is my favorite!!
Taco seasoning mix – unless clearly labeled Gluten-Free – often contains flour. I’ve learned the hard way to check every ingredient carefully. I will be trying this recipe soon!