Creamy Salsa Verde Enchiladas (Chicken or Vegetarian)

I first came up with this dinner to use up leftover chicken or beans that I had in my fridge. It soon became one of our favorite weeknight meals and checked all the boxes. It’s a meal that’s nutritious, satisfying, and quick to throw together. Plus, my husband and two boys happily gobble it up since the 2-ingredient sauce is mild but flavorful. Hope you enjoy these Creamy Salsa Verde Enchiladas as much as we do!

Kids in the Kitchen:

  • Prep the veggies: Kids can help peel and grate a carrot, rip up some spinach, or use a kid-safe knife to chop up whatever veggies you want to add to your enchiladas. Or simply, kids can grab a veggie from the fridge for you or rinse something in the sink.
  • Add and stir: Kids can add the chicken or beans to a large bowl then help stir the other ingredients together. If you want your child to practice measuring, they can measure the salt and seasonings over a separate bowl to catch any spills.
  • Roll: Place the filling on the tortillas then kids can help roll then up.
  • Sprinkle: The easiest way for kids to get involved with this recipe: Shower the top of the enchiladas with cheese before baking! Help kids sprinkle the cheese evenly by showing them how to hold their hands hight above the dish so every part of the top gets some cheese.

Subs and Tips for making Creamy Salsa Verde Enchiladas:

  • Vegetarian: I like to use small white beans, such a navy bean, when making a vegetarian version of these enchiladas. Pinto beans or any other beans you like will work well too.
  • Chicken/meat: You can use any cooked chicken you like. I often use rotisserie chicken or leftover roasted chicken that I might have in the fridge. If you have leftover cooked pork, that could also work in this recipe.
  • Tortillas/ Gluten-free: I like to use thin corn tortillas in this recipe, but any small (6-inch) tortilla will work. Make sure to heat the tortillas before using or they will be too hard to roll without tearing. If you need this recipe to be gluten-free, make sure the tortillas you use say certified gluten-free on the package.
  • Salsa: Make sure to use a mild salsa, if making this for kids that are sensitive to spicy foods. Some salsa verdes can be quite spicy, so you may want to taste them if you haven’t had that particular brand before. Adding an equal amount of the yogurt really does make the salsa even less spicy, so don’t worry too much.
  • Toppings: The best part! Ok, no, one of the best parts. We like avocado, tomatoes, cilantro, and scallions, but really anything you like on tacos/chili will be great.
  • Make Ahead: I have assembled this casserole a few hours ahead and baked it with good results. I would be worried that if it sat too long the tortillas will absorb too much of the sauce, but I haven’t tried it. You can also bake the enchiladas, let them cool, then freezer or refrigerate to reheat later.
  • Favorite equipment: Need recommendations for kitchen tools or supplies? Check out my Amazon Shop.

Creamy Salsa Verde Enchiladas

An easy and kid-friendly weeknight dinner with chicken or vegetarian.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings


  • 2 cups shredded cooked chicken or cooked beans I use 1 can small white beans, drained and rinsed, but any beans will work well
  • 1 to 2 cups grated or finely chopped vegetables I use grated carrot and baby spinach
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp mild chili powder
  • 1 1/3 cups mild salsa verde (green salsa), divided
  • 3 cups shredded cheddar or Mexican blend cheese, divided
  • 1 cup plain whole milk Greek yogurt
  • 12 corn tortillas
  • Optional toppings: avocado, diced tomatoes, fresh cilantro, sliced scallions, pickled jalapeños


  • Heat the oven to 375 degrees. Grease a 9-by-13-inch casserole dish with oil or oil spray.
  • In a large bowl mix the chicken/beans, veggies, salt, garlic powder, chili powder, 1/3 cup salsa, and 1 1/2 cups shredded cheese. If using beans, I like to roughly mash them with a fork as I mix everything together.
  • Whisk together the remaining 1 cup of salsa with the greek yogurt. (I like to do this is a liquid measuring cup so it's easy to pour.) Pour half of the sauce into the bottom of your casserole dish and spread into an even layer.
  • Wrap the tortillas in a damp paper towel and heat in the microwave for 1 minute. (If you don't have a microwave, you can wrap the tortilla in foil and put them I the oven for 5 minutes.) This helps soften the tortillas so they are easy to roll.
  • Place one tortilla on your work surface/cutting board then add heaping spoonful of the filling evenly across the bottom third. Roll the tortilla around the filling then place seam-side down in the casserole dish. Repeat with the remaining tortillas and filling.
  • Pour the remaining sauce evenly over the top, spreading it around with the back of a spoon if needed. Sprinkle the remaining cheese over the top.
  • Bake until the sauce is bubbling and the cheese on top is browned in places, 15 to 20 minutes. Serve warm with toppings of your choice.
  • Leftovers can be refrigerated and reheated for 3 days. The casserole can be assembled up to a few hours ahead of time and then baked. The baked casserole can well wrapped and frozen for up to a month.
Keyword chicken, enchiladas, gluten free, green salsa, salsa verde, vegetarian

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