Salsa Verde Sour Cream Enchiladas*

It takes a lot to make this Texas girl happy when it comes to Mexican food. When I moved to Florida, I had friends tell me all about the great Mexican food in Florida. They took me to all of the different places telling me how great it was and how authentic it was. They lied. To their credit they really thought it was authentic and good…but bless their hearts, they had no idea they were just feeding me upscale Taco Bell. Now don’t get me wrong, back in the day I made many drunken Taco Bell runs at 2 am…but when you really want Mexican…Taco Bell (or even upscale Taco Bell) does not hit the mark.
Now on the other hand, these enchiladas hit the mark. And why shouldn’t they when the original recipe came from another homesick Texan….well actually they came from The Homesick Texan. I made them for some friends and family and everyone was MMMing. Which you know is the best noise for the cook to hear. That sound is better then any words, it is the true sound of someone enjoying their food!


Salsa Verde Sour Cream Enchiladas

Yield: 12-15 enchiladas

A quick note about these, you must use the Ortega Medium Salsa Verde to achieve the correct taste. The medium is not hot, just flavorful. I tried a more expensive Salsa Verde and was very disappointed in the lack of flavor it added to the sauce. So make sure and pick up the Ortega one! You won't be sorry!


  • 4 boneless chicken breasts, cooked and shredded
  • 3 large cloves of garlic, minced
  • 2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
  • 1 Jalapeno, seeded, minced
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 cups sour cream
  • 16 oz jar of Ortega Medium Salsa Verde
  • 1 & 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/4 cup cilantro, chopped
  • 12 tortillas, small fajita size
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Monterrey Jack
  • 1/2 medium onion, diced


Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.

Adapted from: Confections of a Foodie Bride, originally from Homesick Texan

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28 Responses to “Salsa Verde Sour Cream Enchiladas”

  1. 1

    salsa verde sour cream enchiladas « — May 3, 2010 @ 2:06 pm

    […] the novice chef, adapted from the homesick texan (makes enough for at least 4 hungry people.  at […]

  2. 2

    Lauren — May 13, 2010 @ 5:04 pm

    I have these in the oven right now and my husband and I can’t wait for dinner! Thank you so much for posting this recipe!

  3. 3

    Kara — June 9, 2010 @ 9:16 pm

    I just made these tonight, and used fat free sour cream and whole wheat tortillas and they still tasted really good! Thanks for the recipe!

  4. 4

    salsa verde sour cream enchiladas | the lushers — July 17, 2010 @ 8:35 pm

    […] the novice chef, adapted from the homesick texan (makes enough for at least 4 hungry people.  at […]

  5. 5

    Sara — August 24, 2010 @ 7:02 pm

    I have been to 5 grocery stores and no one carries the Salsa Verde by Ortega :( (I live in Cincinnati, OH.) Do you know if there is any other brand of salsa verde I can purchase. I want to make this dish.

    • Katie replied: — March 23rd, 2011 @ 10:48 pm

      Hey Sara, I have made these before, so delicious! And none of the grocery stores where I live carry Ortega. I think in a lot places its called La Victoria…its the same brand, just a different name, I think its a regional thing.

  6. 6

    Foodie Friends: The Novice Chef | Love and Homemade Recipes — August 27, 2010 @ 10:37 am

    […] 100 Grand Cupcakes. Those things were amazing! The Salted Caramel Frosting was to die for. And the Salsa Verde Sour Cream Enchiladas are one of my all time favorites. They are one of the most requested; most talked about, and most […]

  7. 7

    Frequently Asked Questions » The Novice Chef Blog — August 29, 2010 @ 3:05 am

    […] What is your favorite recipe off your blog? 100 Grand Cupcakes and the “Famous” Salsa Verde Sour Cream Enchiladas […]

  8. 8

    Salsa Verde Sour Cream Enchiladas « Just the Tip — September 10, 2010 @ 9:57 am

    […] Salsa Verde Sour Cream Enchiladas Serves 4 (big servings) Recipe by Just the Tip / Inspired by the Novice Chef […]

  9. 9

    Super Target « Walk Like A Runner — January 8, 2011 @ 2:00 pm

    […] Tonight (Saturday): Chicken enchiladas […]

  10. 10

    120inna55 — January 28, 2011 @ 8:04 am

    These are awesome. Thanks for this delicious recipe. I didn’t have serranos, so I substituted poblanos.

  11. 11

    Cheesecake For Two » The Novice Chef Blog — March 28, 2011 @ 12:38 am

    […] to be made healthier and you should not have to forgo flavor. Now some things, like the infamous Salsa Verde Sour Cream Enchiladas, are not meant to be anything but the equivalent of rubbing butter directly onto your thighs. […]

  12. 12

    Melissa — April 5, 2011 @ 1:54 pm

    I’m looking forward to making these for dinner this week. Do you have a preference for corn or flour tortillas?

    • Jessica replied: — April 5th, 2011 @ 8:47 pm

      Yes, for this recipe Flour Tortillas are the best 😉

  13. 13

    Melissa — April 6, 2011 @ 11:44 pm

    OH my goodness, Jessica! I might actually need a full scale intervention after trying these tonight! I will have to list this dish as one of the best things I have ever eaten! Thanks!!!

  14. 14

    Cinco de Mayo Recipes | HIPLIP — May 3, 2011 @ 12:25 pm

    […] The Novice Chef – Salsa Verde Sour Cream Chicken Enchiladas […]

  15. 15

    The Novice Chef » Nueve De Mayo — May 9, 2011 @ 10:55 pm

    […] enchiladas were muy delicioso! They honestly are almost as delicious as The Enchiladas. Almost. And I mean, very close to being just as good. But really, nothing can compete with The […]

  16. 16

    Jennifer Evers — September 6, 2011 @ 8:46 pm

    If you were to make these for a potluck the next day, can you go ahead and do all steps and refrigerate overnight and the enchiladas are good and not soggy? If not, can you give me tips on how to make part tonight and what I have to do in the morning?

    • Jessica replied: — September 8th, 2011 @ 10:55 pm

      Hey Jenn!

      You should have no issues in putting it in the fridge overnight! I do it all the time!

      let me know how it turns out! :-)

  17. 17

    Natalie @ Cooking for My Kids — September 21, 2011 @ 8:53 am

    I am a Texan, and I love Mexican food, too! I cannot wait to try these!

  18. 18

    The Novice Chef » Cheesecake For Two — October 5, 2011 @ 4:52 am

    […] to be made healthier and you should not have to forgo flavor. Now some things, like the infamous Salsa Verde Sour Cream Enchiladas, are not meant to be anything but the equivalent of rubbing butter directly onto your thighs. […]

  19. 19

    Salsa Verde Chicken Enchiladas | the milk truck — January 30, 2012 @ 6:03 pm

    […] from The Novice Chef; Originally from Homesick Texan Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  20. 20

    Monday Food Porn: 2/06/12 | Port City Foodies — February 6, 2012 @ 10:30 am

    […] with cheese and a lentil filling (lentils cooked with onions, garlic, and taco seasoning). I got the recipe for the sauce here. Red Velvet Cupcakes / Ann […]

  21. 21

    Sadia — February 26, 2012 @ 12:09 am

    just made these today – turned out amazing!

  22. 22

    akoster — March 3, 2012 @ 8:12 pm

    I made these today, they were amazeballs!

  23. 23

    Danielle — May 5, 2012 @ 10:42 am

    This is the third time I’m making these. They taste just like the restaurant!! Love the sauce!!!

  24. 24

    Paige petersen — June 9, 2013 @ 8:19 pm

    SOOO Yummy! I used green onions instead and it was delicious! My husband especially loved them. Thank you:)

  25. 25

    The Novice Chef » The Best Shredded Chicken — April 2, 2015 @ 4:11 pm

    […] Salsa Verde Chicken Enchiladas […]

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