Chicken Enchiladas Verde
Loaded with chicken and Monterey Jack cheese, you’ll love these easy and delicious chicken enchiladas verde.
With tender shredded chicken, lots of melty cheese, soft tortillas, and an easy verde (green) sauce, your family will love these. You can have them on the table in about an hour, and half of that is hands off time while they bake in the oven. I’ve made them super easy with a purchased jar of salsa verde and precooked chicken.
This casserole is perfect for a quick dinner when you’re tired after a long day at work. In fact, if you have a more leisurely morning, you can easily assemble it, put it in the fridge, and bake it when you get home in the afternoon.
You guys are going to love these chicken enchiladas so much. They are easy and delicious. Enjoy!
About chicken enchiladas verde
The recipe calls for three cups of cooked shredded chicken. Deli chicken is fine or leftover chicken (or turkey) works great. I like to buy a family pack of boneless skinless chicken breasts or thighs and cook them all up in my Instant Pot so I always have shredded chicken on hand in the freezer.
Instead of traditional corn tortillas, I use flour tortillas. Either choice would make delicious enchiladas!
Sauté onions to add to the filling. You could also sauté spinach, or even add corn. Simply roll the filling in the tortillas, line them up in a baking dish, drizzle with sauce, and sprinkle with cheese. Bake for thirty minutes until the filling is warm and the cheese is melted. So yummy!
I like to serve these with a dab of sour cream and additional cilantro. Chopped tomatoes, jalapeños, or diced avocado would be great, too! Serve with tortilla chips and homemade salsa or pico de gallo. Maybe even a frozen sangria slushie or a cranberry margarita.
What will I need to make chicken enchiladas?
- Cooked shredded chicken
- A jar of salsa verde (or homemade salsa verde)
- Monterey Jack cheese
- Onion
- Flour tortillas (or corn, if you prefer)
- Fresh cilantro
Make Ahead Tip
Make chicken enchiladas a day ahead and refrigerate before baking. Bake as directed. Or refrigerate after baking, and reheat the next day.
More favorites from south of the border
Chicken Enchiladas Verde
Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce.
Ingredients
- 3 cups shredded cooked chicken (see note)
- 2 cups (16 oz. jar) salsa verde, divided
- 16 oz. grated Monterey Jack cheese, divided
- 1/3 cup chopped fresh cilantro, divided
- salt and pepper to taste
- 8-10 flour tortillas
- 1/4 medium yellow onion, chopped
- Sour cream for topping (optional)
Instructions
- Preheat oven to 375°F. Lightly spray 9×13 pan with cooking spray. Spread 1 cup salsa verde on bottom of pan.
- In small frying pan, sauté onions with small amount of olive oil until softened, about 5 minutes.
- In large bowl, mix shredded chicken with 2/3 cup salsa verde, 1 1/2 cups cheese, scant 1/4 cup cilantro, sautéed onions, and salt and pepper to taste.
- Wrap tortillas in two paper towels and microwave for 30-45 seconds so that they are soft and easier to work with.
- Spoon about 1/4 cup of the chicken mixture into a tortilla. Roll up tightly and place seam side down in the baking dish. Repeat until you are out of filling. Drizzle enchiladas with remaining (~1/3 cup) salsa verde and sprinkle with remaining cheese.
- Spray a large sheet of foil with cooking spray and use that to cover the baking dish. Bake for 25 minutes, remove foil and bake for five more minutes.
- Sprinkle with cilantro, let stand for a few minutes and serve, topped with sour cream, if desired.
Notes
- You can also use homemade salsa verde if you'd like.
- Make easy shredded chicken in your Instant Pot.
Nutrition Information:
Yield: 4 Serving Size: 2 enchiladsAmount Per Serving: Calories: 1053Total Fat: 57gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 198mgSodium: 1413mgCarbohydrates: 70gFiber: 4gSugar: 1gProtein: 63g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
25 Comments on “Chicken Enchiladas Verde”
saving this right away!! I will be making this soon! it looks soo soo soo good!
Saving this to make for the bf! love Mexican food!
I usually like to eat dinner around 7, so I’ll expect these on my table then. YUM.
this is one of my most favorite dishes. love that you can use chicken, beef, pork or just beans and whichever salsa you want…need to make this soon!
It’s nice to know I’m not the only one who is tempted to throw spinach into everything! I would have done the same thing with the onions for my hubs, too. It looks like this is a definite must-try!
Wonderful great photo’s andi
These look so delicious. I love all of the flavors.
Oh they look delicious! They’re going on my “to make” list!
What is with all this rain! Despite the non-natural light, these look delicious and I want to eat one right up!
I am a red sauce, beefy cheesy enchilada kind of girl. But these? You might have changed my mind! I’ll have to give these verdes a try. :)
You are one busy girl! I love recipes like this for when things are crazy. My husband loves leftovers from this kind of meal, bookmarking this one!
Oh please! I need this! Looks amazing I want to gobble up a whole plate! Pinning it!
I don’t use salsa verde enough. I’m going to remedy that by trying these enchiladas. I like the changes you made, by the way.
I love enchiladas and these look great. I don’t have a recipe with green sauce. I love how you rank the recipes at the end of your posts. So helpful!
They do look great. I prefer flour tortillas myself. I think I might attempt this recipe sometime soon.
wow! this looks absolutely delicious!! thank you for sharing this.
Since I could eat Mexican for every meal, these look divine! I love verde, and will have to put this recipe on my rotation! Thanks!
I love enchiladas verde, the salsa is so delicious! This recipe looks great
These look simply delicious. Thanks for sharing.
I havent made enchiladas in a while – I may need to give this one a try.
You gave me an idea to make my veggie version soon!
I looove chicken enchiladas verde! Will you send some of that monsooning down here, please? :-)
Happy Monday!
I love seeing a green sauce in enchiladas. Those sounds delicious.
I always have trouble photographing Mexican food too (Even with natural light) – I think the tastier it is the harder it is to photo ;) Anyway, we love Mexican and make at least one dish a week.Tacos, Fajitas, Enchiladas. These are going to be worked into our rotation. Thanks for sharing :)
Isn’t is just the greatest feeling when a dish turns out just the way you like it? The enchiladas look yummy!