Salsa Verde Chicken and Veggie Enchiladas

These green enchiladas are creamy, cheesy and delicious. The filling is full of spiced chicken, corn, zucchini, sour cream and a homemade green enchilada sauce - all wrapped up in tortillas, topped with cheese and baked until golden and delicious.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake.
  • Roast the chicken and vegetables for the green enchilada sauce.
  • While the chicken and vegetables are cooking, saute the onion, zucchini and corn.
  • Make the enchilada sauce.
  • Prepare the enchilada filling.
  • Assemble the enchiladas
  • Pour over the remaining green sauce, sprinkle over the cheese and cook until golden brown.
  • While the enchiladas are cooking, prepare the toppings and the cos salad.



  • Swap green enchilada sauce for a store-bought green sauce, we like this one.

  • Swap chicken breast for shredded store-bought rotisserie chicken.

Meal prep guide - if you followed the meal prep guide you would have already made the green sauce and enchilada filling.

This recipe serves four, if you’re cooking for two simply halve the recipe. However, this recipe is freezer friendly.



  • 600g chicken breasts or tenderloins
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp dried oregano
  • 1 tsp coconut sugar
  • Olive oil
  • Salt and pepper

Green sauce

  • 2 green capsicums (deseeded and quartered)
  • 1 green chilli
  • 1 small brown onion (cut into wedges)
  • 1 cup coriander
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1 ½ cups vegetable broth (or chicken broth)
  • 1 lemon (juice)


  • 1 red onion (diced)
  • 2 zucchini (diced)
  • 1 cup frozen corn
  • 125g sour cream
  • 2 cups cheddar cheese (grated)
  • ⅓ cup green enchilada sauce
  • 8 flour tortillas


  • 60g baby cos (½ bag)
  • 1 avocado (sliced)
  • ¼ cup coriander (roughly chopped)
  • 1 green chilli (finely sliced)
  • 1 Tbsp olive oil
  • 1 lemon (juice)
  1. Preheat the oven to 200 degrees, fan bake
  2. Pop the chicken into a bowl along with spices, salt and pepper; drizzle with olive oil.
  3. On a large baking tray add the green capsicum, chilli, brown onion, garlic and chicken. Pop into the oven for 25 minutes or until the chicken is cooked and the veggies are starting to char. Allow cooling before roughly shredding the chicken and handling the vegetables.
  4. To make the enchilada sauce, add all the roasted veggies into a blender along with the fresh coriander, cumin, oregano, salt and chicken stock; blend until combined. Set aside until you are ready to assemble the enchiladas.
  5. While the chicken and vegetables are roasting saute the onion and zucchini; add the frozen corn at the end to defrost.
  6. Add the sauteed vegetables to a large mixing bowl, along with 1 cup of grated cheese, sour cream, ⅓ cup of the enchilada sauce and the shredded chicken; mix to combine.
  7. Add ½ cup of green sauce to the base of a baking dish.
  8. To assemble each enchilada fill each tortilla with ½ cup of the chicken and vegetable mixture and roll them as tightly as you can. Place the enchilada, seam side down, in the prepared baking dish; repeat with the remaining tortillas.
  9. Pour over the remaining green sauce and sprinkle over the cheese and pop into the oven for 30 minutes or until golden brown.
  10. While the enchiladas are cooking, prepare the salad. Add the cos, avocado, coriander and green chilli to a large platter or salad bowl. Squeeze over the lemon juice and olive oil; toss well to combine.


  • Add some extra veggies to the filling, saute red capsicum with the onion and zucchini and / or add spinach when you add the corn.  

  • Swap cos salad for a basic slaw.


  • For a vegetarian option, omit the chicken and swap for 2 x 400g tins of cannellini beans - drain one tin and add the other with brine to the sauted veggies. Let simmer until reduced; use the back of a spoon to mash half the beans. Allow to cool slightly before adding the sour cream, green sauce and cheese.