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OP One Pan

Chicken Enchiladas Verde

5
/5
55 mins
25 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 09/19/2011Updated: 06/16/2021

This post may contain affiliate links. Please read my disclosure policy.

Enchiladas with toppings, text overlay reads "the easiest chicken enchiladas verde, rachelcooks.com"
Enchiladas with toppings, text overlay reads "the easiest chicken enchiladas verde, rachelcooks.com"
Enchiladas with toppings, text overlay reads "easy chicken enchiladas verde, rachelcooks.com"
Enchiladas with toppings, text overlay reads "shortcut chicken enchiladas verde, rachelcooks.com"

Loaded with chicken and Monterey Jack cheese, you’ll love these easy and delicious chicken enchiladas verde. 

Enchiladas on a plate

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!

Enchilada being scooped out of a baking dish.

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!

Enchiladas in the process of being made.

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. 

Plated chicken enchiladas verde with jalapeno and cilantro.

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
Overhead view of ingredients: tortillas, shredded chicken, salsa verde, cheese, spices.

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.

Close up of chicken enchiladas.

More favorites from south of the border

  • Creamy Chicken Enchilada Soup with Noodles
  • Turkey Enchilada Slow Cooker Meatballs with Cheese
  • Slow Cooker Green Enchilada Soup (5 ingredients!)
  • Chicken Enchilada Flatbread
  • Creamy Enchilada Sauce Recipe
  • Healthy Taco Meat (in 30 minutes!)
  • Slow Cooker Pork Tacos
  • Chicken Tortilla Soup
  • Sheet Pan Fajitas

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Two chicken enchiladas on a plate with verde sauce, pico de gallo, jalapenos, and sour cream.
Recipe

Get the Recipe: Chicken Enchiladas Verde

5 from 1 vote
Prep Time: 15 mins
Cook Time: 35 mins
Additional Time: 5 mins
Total Time: 55 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
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 salsa verde (about 1/3 cup) 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 remaining cilantro, let stand for a few minutes and serve, topped with sour cream, if desired. One serving is 2 enchiladas.

Notes

  • You can also use homemade salsa verde if you’d like.
  • If you prefer, substitute Creamy Enchilada Sauce for the salsa verde.
  • Make easy shredded chicken in your Instant Pot.

Nutrition Information

Calories: 835kcal, Carbohydrates: 39g, Protein: 59g, Fat: 47g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 180mg, Sodium: 1912mg, Potassium: 670mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1711IU, Vitamin C: 5mg, Calcium: 925mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Angie @ Bigbearswife says

    September 23, 2011 at 11:10 am

    saving this right away!! I will be making this soon! it looks soo soo soo good!

    Reply
  2. Maris (In Good Taste) says

    September 22, 2011 at 12:57 pm

    Saving this to make for the bf! love Mexican food!

    Reply
  3. feast on the cheap says

    September 21, 2011 at 11:04 am

    I usually like to eat dinner around 7, so I’ll expect these on my table then. YUM.

    Reply
  4. Olga @ MangoTomato says

    September 20, 2011 at 10:27 pm

    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!

    Reply
  5. Melanie says

    September 20, 2011 at 2:03 pm

    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!

    Reply
  6. Andi Winslow says

    September 19, 2011 at 9:02 pm

    Wonderful great photo’s andi

    Reply
  7. Julie says

    September 19, 2011 at 8:49 pm

    These look so delicious. I love all of the flavors.

    Reply
  8. Heather @ Join Us, Pull up a Chair says

    September 19, 2011 at 8:11 pm

    Oh they look delicious! They’re going on my “to make” list!

    Reply
  9. Christina @ This Woman Cooks! says

    September 19, 2011 at 5:09 pm

    What is with all this rain! Despite the non-natural light, these look delicious and I want to eat one right up!

    Reply
  10. Emily | Nomnivorous says

    September 19, 2011 at 3:31 pm

    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. :)

    Reply
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