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Home » Recipes » Dinner » Veggie-Loaded Salsa Verde Chicken Enchiladas

Veggie-Loaded Salsa Verde Chicken Enchiladas

By Taesha Butler August 8, 2022 (Updated December 31, 2022) 19 Comments

Servings6 servings
Prep Time20 mins
Cook Time20 mins
Jump to Recipe
5 from 10 votes

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.

Check out How to Store Spinach So It Stays Fresh All Week and How to Cut A Bell Pepper (for minimal waste).

Ingredients for salsa verde chicken enchiladas on a white marble table.

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!

Salsa verde being poured into a measuring cup with sour cream
Diced zucchini, onions, and bell pepper in a cast iron skillet with a wooden spoon.
Veggies for chicken enchiladas in a cast iron skillet with seasoning and a wooden spoon.

Suggested Adaptations

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.

Sour cream salsa verde sauce being poured into a cast iron skillet with sauteed veggies.
Shredded chicken in a cast iron skillet with sautéd veggies, sauce and a wooden spoon.
Shredded cheese in the skillet with sauteed veggies, shredded chicken and sauce with a wooden spoon.

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.

A corn tortilla on a marble top with chicken veggie mix on it before being rolled into an enchilada. The skillet with the rest of the filling and the baking dish with other rolled enchiladas are next to it on the table.
Sour cream and salsa verde sauce being poured over a baking dish of rolled enchiladas.
A baking dish of salsa verde chicken enchiladas with shredded cheese on top before baking.

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?

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Veggie-Loaded salsa verde chicken enchiladas after baking and topped with fresh chopped cilantro.
Print Recipe
5 from 10 votes

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! The perfect family-friendly dinner that is also perfect for making during meal prep or for stocking your freezer.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: tex mex
Diet: Gluten Free
Keyword: bell pepper, chicken, spinach, zucchini
Servings: 6 servings
Calories: 353kcal
Author: Taesha Butler

Ingredients 

  • 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

Instructions 

  • 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.

Notes

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, plain yogurt in the sauce and a dairy-free shredded cheese substitute in place of the cheese.
This recipe is 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.
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.
To make this dish vegetarian, use one can (2 cups) drained and rinsed white beans, such as navy bean or great northern beans, instead of the chicken.

Nutrition

Serving: 2enchiladas | Calories: 353kcal | Carbohydrates: 35g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1275mg | Potassium: 689mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 27mg | Calcium: 261mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Gluten-Free, Nut-Free Tagged With: bell pepper, spinach, zucchini

Previous Post: « How To Freeze Green Beans (for the best texture!)
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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Susan K N

    August 9, 2022 at 11:33 am

    Zucchini is not listed in the ingredients, but directions says to add Zucchini? Please comment.

    Reply
    • Taesha Butler

      August 9, 2022 at 12:06 pm

      Thanks for catching that typo! I have updated the recipe with the zucchini amount, but I just did 1 small zucchini dice. So about 2 cups.

      Reply
  2. Cindy

    August 9, 2022 at 11:40 am

    Zucchini is not included in the ingredients. How much?

    Reply
    • Taesha Butler

      August 9, 2022 at 12:06 pm

      Thanks for catching that typo! I have updated the recipe with the zucchini amount, but I just did 1 small zucchini dice. So about 2 cups.

      Reply
  3. Rachel

    August 9, 2022 at 4:57 pm

    5 stars
    Made these for a quick reheat dinner tonight but couldn’t help but sneak a bit (or several) when they came out of the oven. Oh boy. So good! I was worried the veggies to make the enchiladas soggy, but they didn’t and there is so much flavor. Totally going to be a regular meal. Thanks!

    Reply
  4. Maggie

    August 9, 2022 at 9:46 pm

    5 stars
    So yummy! My kids and husband all loved it.

    Reply
    • Taesha Butler

      August 10, 2022 at 9:01 am

      I am so glad, Maggie! Thanks for taking the time to share!

      Reply
  5. Andrea

    August 17, 2022 at 8:23 pm

    5 stars
    Delicious and filling dinner! The whole family enjoyed this dish. Another awesome meal to add to our rotation!

    Reply
    • Taesha Butler

      August 18, 2022 at 7:23 am

      I am SO glad you and the family enjoyed it, Andrea!

      Reply
  6. Alexis

    October 11, 2022 at 11:05 pm

    5 stars
    Hi Taesha!

    We have been making your recipes for about 2 years now, but we especially love this one! We made it diary free with plain cashew yogurt and vegan cheddar and it was incredible!

    Reply
    • Taesha Butler

      October 12, 2022 at 8:14 am

      Hi Alexis! I’m so glad you are a regular on the pages of TNN and am dazzled you love this recipe as much as we do. I think my family could live off these enchiladas. And I LOVE the adaptations you made. So helpful for those who want to make them dairy free. Since I know someone is wondering, what vegan cheddar did you use? I know vegan cheeses all melt a little differently. Thank you for sharing.

      Reply
  7. Taylor

    November 1, 2022 at 6:02 pm

    5 stars
    DELISH! as always. I’m a pretty picky eater- specifically texture, and i loved these. my husband and i devoured them.

    Reply
    • Taesha Butler

      November 2, 2022 at 8:23 am

      I’m so delighted to hear that these were a hit, Taylor! We love them and now I kinda want to make them for dinner.

      Reply
  8. Kayleen

    December 13, 2022 at 1:08 am

    5 stars
    YUM! These were a tad spicer than I thought they would be, which was only a problem because I was serving them to my toddler. I just dolloped some plain Greek yogurt on hers and she gobbled them right up! Maybe there is a milder form of salsa verde I can use next time. Very delicious though!

    Reply
    • Taesha Butler

      December 13, 2022 at 8:46 am

      I think a lot of the spice level depends on the salsa verde you use! I know mine is pretty mild and low spice (which bums my spice-loving husband out), so look around to see if there is a milder version for you family. Regardless, I’m so glad you all enjoyed them and you were able to mellow it out for your tot!

      Reply
  9. Tara

    February 6, 2023 at 2:26 am

    5 stars
    Yet another delicious, easy, and nutrient dense meal! I love how versatile and adaptable this meal, like all Natural Nurturer recipes are. It was a big hit with my family. This meal is bursting with flavor, while incorporating several veggies so I feel like I’m best supporting my body and my family….while simultaneously satisfying our taste buds. Highly recommend this winner of a meal….although you truly can’t go wrong with any of TNN’s recipes! I’m hooked with this approach and can’t wait for others to Enjoy!! Thank you!

    Reply
    • Taesha Butler

      February 6, 2023 at 1:06 pm

      What an amazing review, Tara! Thank you for taking the time to share. I’m so happy to hear that so many TNN recipes help you to eat more veggies in a way that you love!

      Reply
  10. Meg

    February 6, 2023 at 8:35 am

    5 stars
    These were delicious and my family gobbled them up. Will probably add even more spinach next time as the veggies blend so well with the yummy sauce!

    Reply
    • Taesha Butler

      February 6, 2023 at 1:05 pm

      So glad it was a hit with your family, Meg! And yes for even more veggies!!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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