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sour cream & onion enchiladas

Sour Cream & Onion Salsa Verde Enchiladas

Easy, healthy enchiladas with a Sour Cream & Onion Salsa Verde filling made with chicken or turkey.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 6


For the Sour Cream & Onion Chicken Filling:

  • 3 cups shredded chicken or turkey
  • 1/4 of 12 oz. jar salsa verde
  • 1 cup sour cream (or sub plain Greek yogurt)
  • 1/2 cup shredded cheese
  • 2 limes, juiced
  • 1 tbsp chives, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin

For the Enchiladas:

  • 3/4 of 12 oz. jar salsa verde
  • 1 cup shredded cheese
  • 6 grain-free tortillas


  • Preheat oven to 400 degrees.
  • Pour ¼ of the jar of salsa verde in the bottom of your baking dish, spread evenly.
  • In a bowl, combine all ingredients for the sour cream & onion chicken filling, stirring well
  • In a small saucepan over low heat, add ¼ of the salsa verde and heat one tortilla in the salsa until warm, about 20 seconds.
  • Immediately transfer the tortilla to the baking dish, spoon the filling into the middle and roll so that the crease is at the bottom. Repeat with all 6 tortillas.
  • Pour  the remaining ½  of the jar of salsa verde over the enchiladas, and sprinkle the shredded cheese on top evenly.
  • Bake enchiladas for 10 minutes, until the cheese is all melted.
  • Serve with baby tomatoes, chives, lime wedges and avocado.
Keyword chicken, easy dinner, enchilada, turkey