What is the best salsa verde chicken enchilada recipe?
I've been searching for the best salsa verde chicken enchiladas recipe for a long time. I am so glad I finally found an easy salsa verde enchilada recipe that I absolutely love! It is so easy to make too.
The Aldi locations in my area used to carry cans of traditional enchilada sauce. At some point in time, I was unable to find the red enchilada sauce at Aldi. Of course, made-from-scratch enchilada sauce is always tasty, BUT sometimes I just want to get food on the table and I'm less worried about making a gourmet meal. Anyone with me on that?!?
After trying multiple enchilada recipes, I finally decided to make my own enchilada recipe by incorporating different ingredients that I liked about the various enchilada recipes that I had tried to make.
Introducing... one of the best salsa verde chicken enchilada recipes (and the easiest) you may ever make!
Does Aldi have salsa verde?
Yes! Aldi now carries a salsa verde option. Aldi started carrying jars of "Roasted Verde Salsa" somewhat recently. It is a regular buy item (always available vs. limited time) and can be found next to the other types of salsa in a glass jar. The salsa verde is mixed in a case with other salsa options so make sure you read the label to make sure you are purchasing "Roasted Verde Salsa" (although I'm sure the other options are tasty too, but they may not be the best option for this recipe!)
What are the ingredients in Aldi's salsa verde?
I love using Aldi's "Roasted Verde Salsa" as the salsa verde enchilada base for this recipe. I was surprised at the amazing flavor even though the salsa verde base is pre-made. It isn't very spicy - which is helpful if you have young kids or someone who doesn't appreciate spicy foods. It also has a nice mix of other flavors like garlic, onion powder, and lime juice. The lime juice helps give the salsa verde a pleasantly tangy flavor. You could use another brand of salsa verde for the base. Aldi's "Roasted Verde Salsa" is (almost) guaranteed to make this the best salsa verde enchilada recipe you'll ever make.
The specific ingredients in Aldi's salsa verde option include: tomatillos, roasted jalapeño peppers, roasted tomato puree, and water, plus less than 2% of onion, salt, lime juice, distilled vinegar, cilantro, garlic, spice, and natural flavor. I love the fact that Aldi's salsa verde appears to be a solid clean-eating option.
What is the difference between salsa verde and green enchilada sauce?
You may be wondering what the difference is between salsa verde and green enchilada sauce. The biggest difference is salsa verde is raw and green enchilada sauce is cooked. Enchilada sauce has some sort of liquid (like chicken stock or water). Salsa verde, on the other hand, is made by simply blending the ingredients together. You could use green enchilada sauce in this recipe if you are unable to find salsa verde.
How do I stop my enchiladas from getting soggy?
One of my biggest complaints about enchiladas is they can be difficult to keep from getting soggy. Too much liquid can cause the tortillas to become soggy. If you follow this recipe, the proportions should keep the enchiladas from getting soggy while cooking. However, another tip to keep your enchiladas from getting soggy is to lightly fry each rolled up tortilla in oil over medium heat until lightly browned. It creates a barrier on the surface of the tortilla to help keep the enchiladas crisp.
Should I use corn or flour tortillas?
I prefer to use burrito size flour tortillas for this easy salsa verde chicken enchilada recipe. Mexicans tend to use corn tortillas. The corn tortillas can be harder to work with since they can tear when trying to roll them unless you heat them first.
How do you serve salsa verde chicken enchiladas?
You can serve the best salsa verde chicken enchiladas with sliced avocado, sour cream, and even shredded lettuce and chopped tomatoes to add a little extra texture and flavor. The adults in my family like to keep Tabasco brand chipotle sauce on hand for any Mexican meals we make. Aldi doesn't carry the Tabasco brand as a regular-buy item. However, Tabasco sauce is found in the special-buy aisle from time-to-time. Keeping checking your Aldi ad!
Tips for making salsa verde chicken enchiladas
Here are some tips for making salsa verde chicken enchiladas:
- If you are short on time, you could use chicken from a store-bought rotisserie chicken. To make this green enchilada recipe, I cook chicken breasts in a pressure cooker and then shred the chicken. Check out these instructions for how to cook chicken breasts in a pressure cooker.
- Use burrito size tortillas since they are the perfect length for a 9x13 baking dish.
- Always make sure to spread a little sauce on the bottom of the baking dish. This helps prevent the enchiladas from getting too crispy on the bottom.
- Keep the aluminum foil on top of the salsa verde chicken enchiladas until the very end. Otherwise, the tortillas may become too crispy.
Best Salsa Verde Chicken Enchiladas
- 16 oz. jar salsa verde
- ½ cup sour cream
- ½ cup cilantro leaves (chopped)
- 2 cups shredded cooked chicken
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 8-10 flour tortillas (burrito size)
- Heat the jar of salsa verde in a pan over medium heat. Remove the pan from the heat and stir in the sour cream and cilantro. Set aside about ½ cup of the sauce.
- Stir the shredded chicken and ½ cup of the cheese into the sauce that has not been set aside.
- Heat the oven to 350 degrees. Spread a little of the reserved sauce on the bottom of a 9x13 baking dish. Add about ¼ cup of the chicken filling to each tortilla and roll. Repeat. Add the filled tortillas, seam-side down, next to each other in the dish.
- Add the rest of the reserved sauce on to the tortillas. Sprinkle the remaining cheese on top.
- Add aluminum foil on top of the dish before placing it in the oven. Bake until the enchiladas are heated through, approximately 15 minutes.
- Remove the aluminum foil and bake 5-10 minutes longer, or until the cheese on top is melted.
- Serve with extra cilantro and sour cream.
- If you are filling each burrito-size flour tortilla with ¼ cup of the chicken mixture, you should use about 8-10 flour tortillas and it should fill the 9x13 dish.
- Enchilada leftovers tend to become soggy. The best way I've found to reheat enchiladas is to put them in the toaster oven or oven to help crisp up the tortilla.