Salsa Verde Chicken Enchiladas — 💚🧀🍗 EASY juicy enchiladas with so much flavor from the salsa verde and TONS of melted CHEESE!! Ready in 30 minutes, are made with just a handful of ingredients, and will be an instant family favorite!
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These salsa verde enchiladas are as good as, if not better than, your favorite Mexican restaurant.
They’re easy to make, ready in 30 minutes, freeze great, and will be an instant family favorite. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me!
Serve the enchiladas with rice and beans or a simple side salad. This recipe is a winner every time!
Absolutely delicious recipe! Super easy and a nice, lighter, fresher tasting alternative to my usual red sauce chicken enchiladas. Sometimes red sauces just seem too heavy… Plus the hubs loved it too, so this will be going into our regular spring/summer rotation. Thank you so much!
Olivia
Ingredients in Salsa Verde Chicken Enchiladas
To make these fast and easy chicken enchiladas verdes, you’ll just need SIX easy-to-find ingredients including the following:
- Olive oil
- Salsa verde
- Cooked chicken – see FAQs for more details on what chicken to use
- Tortillas – I use flour tortillas
- Shredded manchego cheese
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Salsa Verde Chicken Enchiladas
I am telling you, these chicken enchiladas with verde sauce are SO easy to prepare! Here’s an overview of the recipe:
- Just add a layer of salsa verde to a baking dish.
- Then, add the rolled tortillas — which contain mixture of your cooked chicken and salsa verde.
- Top with more salsa verde, add the cheese.
- And bake for about 15 minutes.
Cooking Tip
The individual components of the green enchiladas have already been cooked, so you’re just looking for the cheese to turn golden and bubbly and everything to be heated through.
Recipe FAQs
In this recipe, we’re using jarred salsa verde. Two 12-ounce jars of it, thanks Trader Joe’s, or Herdez is also a winner. You could also make your own using the blender portion from my verde pozole recipe.
I actually used diced chicken breasts from my Perfect Oven-Baked Chicken Breasts recipe that I had on hand. Baked Lime Cilantro Chicken Breasts would also be great.
For most people, shredded rotisserie chicken is the way to go! It’s the easiest and saves time!
The traditional way to make chicken for chicken enchiladas is by using Poached Chicken. Basically, you’ll boil or poach the chicken with water, some wine, half of a white onion, and a few cloves of garlic, and then shredding it.
Yes! This is a very flexible recipe, so use whatever cheese you have on hand that you think will pair well with the green chicken enchiladas.
Mexicans typically make enchiladas with corn tortillas. The issue is that they are more prone to ripping when you roll them unless you gently warm the tortillas in the oven for a few minutes before you begin to roll them.
I use flour tortillas because that’s what I had on hand and they are much more foolproof when it comes to ripping or tearing, no need to warm them in advance.
Storage and Reheating Instructions
In the fridge: Enchiladas will keep airtight in the fridge for up to 5 days.
In the freezer: Let the enchiladas cool completely before storing in an airtight freezer container. Or, if your baking dish is freezer-safe and you want to freeze the whole batch, wrap tightly with plastic wrap and foil. Freeze for up to 3 months.
To reheat: Warm individual portions in the microwave for 30-second intervals.
What to Serve with Salsa Verde Enchiladas
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Salsa Verde Chicken Enchiladas
Ingredients
- 2 tablespoons olive oil
- 24 ounces salsa verde, divided (Trader Joe’s or Herdez are my two favorites)
- 2 ½ to 3 cups cooked chicken, see Note 1 below
- 8 to 10 medium-sized tortillas, I used flour, corn are traditional
- 1 ½ cups shredded manchego cheese, Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted
- fresh cilantro, to taste for garnishing
Instructions
- Preheat oven to 400F (use convection if you have it) and to a 8×10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
- Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
- To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
- Divide the filling mixture evenly between 8 to 10 tortillas.
- Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
- Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
- Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
- Evenly sprinkle with cilantro to garnish and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published June 17, 2020 and republished on February 17, 2023 with updated text.
Absolutely delicious recipe! Super easy and a nice, lighter, fresher tasting alternative to my usual red sauce chicken enchiladas. Sometimes red sauces just seem too heavy… Plus the hubs loved it too, so this will be going into our regular spring/summer rotation. Thank you so much!
Absolutely delicious recipe! Super easy and a nice, lighter, fresher tasting alternative to my usual red sauce chicken enchiladas. Sometimes red sauces just seem too heavy… Plus the hubs loved it too, so this will be going into our regular spring/summer rotation. Thank you so much!
Thanks for the 5 star review and I am glad you loved these and they will go into your rotation. And I agree that green tends to read lighter and fresher than red salsa many times!
Delicious! These are a regular for us!
great
great
Love your recipes. Have used many with GREAT results and eating
Love your recipes. Have used many with GREAT results and eating
Thank you so much I appreciate that!
Great and easy recipe! For the chicken I used a rotisserie chicken and just shredded it, saved on time for me. The green verde can be a little tart so we added sour cream on top of ours when we served them. The sour cream cut the tartness down and balanced it out. I also added chopped onions and jalapenos inside as well. Very good recipe and will definitely cook this again!
Great and easy recipe! For the chicken I used a rotisserie chicken and just shredded it, saved on time for me. The green verde can be a little tart so we added sour cream on top of ours when we served them. The sour cream cut the tartness down and balanced it out. I also added chopped onions and jalapenos inside as well. Very good recipe and will definitely cook this again!
Thanks for the 5 star review and glad it was great and easy and that rotisserie chicken helped save you time!
Good Morning Again!
My Averie inspired week lead me here. So, earlier in the week, I made the Sheet Pan Chicken with veggies and salsa verde. It yielded quite a bit and although tasty, I had leftovers.
This recipe looked delicious, so I gave it a go with the leftovers.
I chopped up all the leftovers, chicken and roasted veggies; figured I would roll all of this yumminess into the tortillas and added a little cream cheese hold the ingredients together. When I pulled out the tortillas, I only had 4!!! So, instead of rolls, I layered everything.
It was so delicious. My finance continued to take bites out of the pan as I cleaned the table!
Thank you so much for your amazing recipes. You make me feel safe to venture into my kitchen!
Kelley
Good Morning Again!
My Averie inspired week lead me here. So, earlier in the week, I made the Sheet Pan Chicken with veggies and salsa verde. It yielded quite a bit and although tasty, I had leftovers.
This recipe looked delicious, so I gave it a go with the leftovers.
I chopped up all the leftovers, chicken and roasted veggies; figured I would roll all of this yumminess into the tortillas and added a little cream cheese hold the ingredients together. When I pulled out the tortillas, I only had 4!!! So, instead of rolls, I layered everything.
It was so delicious. My finance continued to take bites out of the pan as I cleaned the table!
Thank you so much for your amazing recipes. You make me feel safe to venture into my kitchen!
Kelley
Thanks for the 5 star review and glad that you were able to take your extra chicken from the sheet pan chicken and make these enchiladas! I actually made these with extra https://www.averiecooks.com/perfect-20-minute-oven-baked-chicken-breasts/ that I had and have done them also with https://www.averiecooks.com/20-minute-baked-lime-cilantro-chicken-breasts/
Great thinking on your feet to just layer rather than rolling since you were short on tortillas. I am so happy to help you feel safe in the kitchen, sounds like you are doing a fabulous job!
Absolutely fantastic one !
Absolutely fantastic one !
Thank you so much!
Looks great. Thanks for sharing.