Veggie-Loaded Salsa Verde Chicken Enchiladas
These Salsa Verde Chicken Enchiladas are not only delicious and satisfying, but they are packed with zucchini, bell peppers, and spinach! A great healthy, family-friendly dinner that is also perfect for making during meal prep or for stocking your freezer.
I really love finding new veggie-loaded dinner recipes that my family goes wild for. And these Veggie-Loaded Salsa Verde Chicken Enchiladas always have them running to the table.
Loaded with 3 different veggies (spinach, zucchini, and bell pepper) and protein from shredded chicken, these chicken enchiladas are brought next level in the flavor department by the easy salsa verde sour cream sauce that ties everything deliciously together. There are a few steps in making this family-friendly dinner, but making these enchiladas is easier then you might be thinking!
Not only are these Salsa Verde Chicken Enchiladas easily gluten free when you use certified gluten free corn tortillas, but they are a great meal prep or freezer friendly meal! Make a double batch so you can have some for later and no one has to fight over the leftovers.
Time Saving Hacks
Use rotisserie chicken. Want to make this chicken tonight but don’t have any chicken prepped? Just pick up a rotisserie chicken on your way home and use that! Simply cut the meat off, discard the skin and shred the cooked chicken with two forks. Good to go.
Make shredded chicken in your Instant Pot. This is my go-to method for cooking chicken for shredding and is super easy.
Shred cooked chicken with your stand mixer. Seriously, if you have ever dreaded the time suck of making shredded chicken, this will be your new favorite kitchen hack. Just put cooked chicken breasts in your stand mixer with the paddle attachment and turn on low. BOOM. The mixer shreds the chicken for you in minutes!
Use your food processor to cut veggies. I LOVE using my food processor with the “S” blade to finely chop veggies fast! Just roughly cut the onions, zucchini, bell pepper, and spinach. Toss into your food processor and pulse a few time to finely chop those veggies in seconds!
Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!
Spice level: Salsa Verde can range in spice level from mild to spicy, and even the mild versions can still have a slight kick to them. Be sure to buy the salsa with the spice level you prefer.
Like things extra spicy? Use a poblano pepper instead of a bell pepper, if you can get one, and mince up a jalapeno pepper and add that in with the other veggies in the dish. Plus, you can serve the finished dish with some of your favorite hot sauce.
Don’t want to use green pepper? You can substitute it with any color bell pepper you have or like.
Dairy free: I have not tested a dairy-free version of this recipe. However, my guess is that you could use a dairy-free sour cream in the sauce and a dairy-free shredded cheese substitute in place of the cheese. If you try, let us know how they turn out!
This recipe is easily gluten free because we use corn tortillas, but make sure you check on the package to ensure the tortillas you buy are certified gluten free.
Tortillas: You can use flour tortillas instead or some stores sell a corn-wheat hybrid tortilla as well. If you use flour tortillas for this recipe, you may have to bake the casserole for an additional 5 to 8 minutes to make sure the tortillas have softened in the sauce.
Want it vegetarian? To make these salsa verde enchiladas without the chicken, use one can (2 cups) drained and rinsed white beans, such as navy bean or great northern beans, instead of the chicken.
How to store and reheat veggie-loaded enchiladas
To freeze: make sure you make and assemble these salsa verde chicken enchiladas in a freezer-safe baking dish. Assemble, but do not bake. Cover with plastic wrap and foil and freeze for about 2 months. Thaw in fridge overnight before baking as instructed. Be sure to take off the plastic wrap!
To refrigerate: Store in an air-tight container or cover baking dish tightly with foil or plastic wrap. Store in fridge for about 4 days.
To reheat: Place enchiladas in an oven safe dish and cover with foil. Bake in an 350℉ for about 15 minutes or until warmed through. Alternatively, heat portions in microwave for about 2 minutes.
Other veggie-loaded recipes your family will love
- Mexican-Style Corn Quinoa Stuffed Peppers
- Veggie-Loaded Quinoa Black Bean Casserole
- Veggie-Loaded Chicken Bites
- Healthy Stuffed Pepper Soup
- Veggie-Loaded Turkey Tacos
- Healthier Hamburger Helper (with veggies!)
- Veggie-Loaded Turkey Lasagna
- Healthier Tater Tot Casserole (with veggies)
Did you make this recipe and now you are hungry for more?
Veggie-Loaded Salsa Verde Chicken Enchiladas
- 16 ounces jar salsa verde
- ¾ cup sour cream, or plain Greek yogurt (preferably full fat)
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 1 medium green bell pepper, diced, or poblano pepper
- 1 cup packed baby spinach, roughly chopped
- 1 small zucchini, diced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅓ cup roughly chopped fresh cilantro, plus extra for garnish (optional)
- 2 cups shredded cooked chicken
- 12 corn tortillas (6-inch)
- 2 cups shredded cheddar cheese, divided
- optional toppings: diced tomatoes, avocado, hot sauce
- Preheat the oven to 375℉. Grease a 9-by-13 casserole dish.
- In 4-cup liquid measuring cup or medium-sized bowl, mix the salsa verde and sour cream/yogurt together until combined.
- Add the oil to a large skillet over medium-high heat. Add in the onion, pepper, and zucchini. Cook, stirring occasionally until the vegetables are tender and lightly browned, 5 to 6 minutes.
- Stir in the spinach, salt, garlic powder, cumin, and coriander. Cook another minute to wilt the spinach and let the flavors combine. Stir in the cilantro and 1 cup of the salsa verde sauce you mixed in Step 1. Turn off the heat then stir in the shredded chicken. Set aside to cool slightly.
- Wrap the tortillas in a damp paper towel and heat in the microwave for 1 minute. (To heat in the oven, wrap the tortillas in aluminum foil and place in the preheated oven 5 minutes.) This makes the tortillas more pliable and easier to roll.
- Stir 1 cup of the shredded cheese into the veggie and chicken mixture in the skillet. Spread 1 cup of the salsa verde sauce evenly over the bottom of the casserole dish.
- Place once tortilla onto a cutting board and place 2 heaping tablespoons of the chicken filling across the bottom third of the tortilla. Tightly roll the tortilla around the filling and place seam down into the casserole dish. Repeat with the remaining tortillas and filling, packing the tortillas together snugly.
- Pour the remaining cup of sauce evenly over the tortillas then sprinkle with the remaining cup of cheese.
- Bake until the sauce is bubbly, and the cheese is golden brown in spots, about 10 minutes.Allow to cool for 10 to 15 minutes then sprinkle with additional cilantro leaves. Serve topped with chopped tomatoes, hot sauce, and/or avocado, if using.