Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce. 

Somehow the busiest month of the year (in real life) also turned out to be the busiest blog month so far. Craziness. Good stuff though: TWO birthday parties for my daughter’s first birthday, football games, festivals, guest posts, Emeril blogging party, trips out of town, working, and more! Whew! 

I had some store-bought salsa verde in the cupboard for awhile now but hadn’t gotten around to using it. I knew I had to make enchiladas verde!

Front view of 2 chicken enchiladas on square white plate with plaid tablecloth in background.

My pictures don’t really do this dish justice. Apparently it is monsoon season in Michigan and doesn’t want to stop raining. So the natural light….well…is non-existent.

Instead of traditional corn tortillas, I used flour tortillas. Either choice would make delicious enchiladas! I also sautéed onions and added them to the filling. This dish came out just how I wanted it to and you guys are going to love it so much. It was easy and delicious. Enjoy!

Clear glass baking pan containing baked chicken enchiladas, with foil covering mostly removed.

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.

Plated chicken enchilada, plaid tablecloth in background.

Chicken Enchiladas Verde

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Loaded with chicken and Monterey Jack cheese, chicken enchiladas verde use a jar of salsa verde for an easy sauce. 


  • 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)


  1. Preheat oven to 375°F. Lightly spray 9×13 pan with cooking spray. Spread 1 cup salsa verde on bottom of pan.
  2. In small frying pan, sauté onions with small amount of olive oil until softened, about 5 minutes.
  3. 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.
  4. Wrap tortillas in two paper towels and microwave for 30-45 seconds so that they are soft and easier to work with.
  5. 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.
  6. 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.
  7. Sprinkle with cilantro, let stand for a few minutes and serve, topped with sour cream, if desired.


Nutrition Information:
Yield: 4 Serving Size: 2 enchilads
Amount 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.

Did you make this recipe?

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Verdict: Delicious. The salsa verde makes it spicy, by not too spicy.
Husband’s take: He likes these too! No complaints!
Changes I would make: None. I’m tempted to throw spinach into the filling. I have a problem with adding spinach to everything I make. 
Difficulty: Easy easy!