Chicken Enchiladas with Salsa Verde

Instead of a red sauce, these enchiladas are topped with brighter, tangier salsa verde. It’s usually mild, so if you enjoy a bit of heat, serve it with hot sauce. Garnish with cilantro for a pop of herbaceous flavor.

Prep Time
25 min
40 min


  • 12 6-inch corn tortillas
  • 1 tbsp olive oil
  • ½ small white onion, finely chopped
  • leftover chicken, quinoa and corn mixture (from Grilled Corn Quinoa Bowl)
  • 2½ cups prepared salsa verde, divided
  • 1 cup BPA-free canned black beans, drained and rinsed
  • ½ tsp smoked paprika
  • ¼ tsp each sea salt and ground black pepper
  • ½ cup shredded Monterey Jack cheese
  • full-fat sour cream, optional


1. Preheat oven to 350°F. In a large skillet, warm tortillas, 1 at a time, 20 to 30 seconds per side, stacking warm tortillas on a sheet of foil. Wrap and keep warm in oven.

2. In a large skillet on medium-low, heat oil. Add onion and cook, stirring often, until softened, 4 to 7 minutes. Add chicken mixture, ½ cup salsa, beans, paprika, salt and pepper; cook, stirring occasionally, until heated through. Remove from heat. Remove tortillas from oven.

3. Spread ¼ cup of remaining salsa in a 13 x 9-inch baking dish. Place ¼ cup chicken mixture on each tortilla and roll up. Arrange, seam side down, in baking dish. Pour remaining 1¾ cups salsa over top and sprinkle with cheese. Bake until enchiladas are hot in center and cheese is melted, 15 to 20 minutes. Dollop with sour cream, if using.

Nutrition Information

  • Serving Size 3 enchiladas
  • Calories 576
  • Carbohydrate Content 75 g
  • Cholesterol Content 53 mg
  • Fat Content 17 g
  • Fiber Content 11 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sodium Content 1472 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g