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Creamy Chicken and Kale Enchiladas with Salsa Verde in White Casserole Dish

Green Chicken Enchiladas Recipe with Salsa Verde

This cheesy Green Chicken Enchiladas Recipe with Salsa Verde recipe boasts added nutrition from kale in a creamy, piquant sauce. Using rotisserie chicken makes it weeknight-friendly!
Course Main Course
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 324kcal


  • 2 tablespoons olive oil plus more for the dish
  • 1 medium-large onion chopped
  • 5 ounces baby kale
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 ounces cream cheese
  • 1/4 cup milk plus more as needed
  • 16 ounce jar salsa verde divided
  • 12 ounces cooked shredded rotisserie chicken or about 2 large chicken breasts (about 3 cups)
  • 4 ounces sharp white cheddar cheese shredded and divided
  • 8 8-inch round soft flour tortillas
  • 2 scallions white and green parts, thinly sliced


  • Preheat the oven and brush the inside of a 9 by 13-inch casserole dish with oil.
  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the kale, cover the skillet, and cook until wilted, about 1 to 2 minutes. Stir in the garlic and cook 1 minute more, stirring constantly.
  • Add the oregano, cumin, salt, black pepper, cream cheese, milk, and 1/2 cup salsa verde. Bring up to a simmer, then add the chicken and simmer 1 to 2 minutes, adding more milk to thin the sauce out if needed. Turn off the heat and stir in 1/3 of the shredded cheddar cheese.
  • Measure 1/2 cup salsa verde and reserve it for topping; spread the rest of the salsa verde in the bottom of the oiled dish.
  • Wrap a slightly scant 1/2 cup of the chicken filling in a tortilla and place them seam-side-down in the prepared dish (you should get 8 enchiladas). Spoon the reserved 1/2 cup salsa verde on top, and sprinkle on the reserved shredded cheddar cheese.
  • Bake uncovered until the enchiladas start to brown and are warm throughout, about 10 to 15 minutes.
  • Sprinkle the scallion on top and serve warm.


  • Recipe inspired by the recipe for Chicken Enchiladas from Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh (Harper Wave; July 2013).
  • Make Ahead: Complete Steps 1 through 5; cover the dish and keep refrigerated for up to 2 days before baking.
  • Reheat: Reheat the leftovers in an oven-safe baking dish covered with foil in a 350F oven until warm, about 20 minutes.


Serving: 1enchilada | Calories: 324kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 953mg | Potassium: 477mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2512IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 2mg