Green Chicken Enchiladas
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Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
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When I think of bomb Mexican food, I think of my favorite Mexican joint in LA.
Tacos Por Favor, also known as TPF. It’s located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean.
So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. Never, ever, ever.
But now that we’ve moved to Chicago, I have had no choice but to come up with a TPF replacement.
And that’s these weeknight green chicken enchiladas.
It’s super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. Plus, when you combine the salsa verde, green chiles and Monterey Jack cheese, you’ll simply want to bathe in all of its glory.
So if you don’t have a TPF near you, you can now have your green chicken enchilada fix anytime, anywhere.
Oh, and the leftovers taste even better the next day.
tips and tricks for success
- Soften the tortillas. Warm the tortillas first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. You can also fry the tortillas, in batches, in a little bit of oil (about 1 tablespoon vegetable oil) until crispy but pliable.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Avoid a soggy bottom. Nobody likes soggy enchiladas! Be sure to pour the sauce on top, adding the filled enchiladas to the pan first.
what to serve with enchiladas
Tools For This Recipe
9 x 13 baking dish
Green Chicken Enchiladas: Frequently Asked Questions
Both green enchilada sauce and salsa verde are made with tomatillos and green chilies but green enchilada sauce is cooked and typically served hot while salsa verde uses raw ingredients and is served cold (or at room temperature).
We love this IP rotisserie chicken and this 6-ingredient lemon herb rotisserie chicken.
Absolutely! You can use corn or flour, it really just depends on personal preference. Corn tortillas are traditionally used for enchiladas as they maintain their structure a little more (less cracking and tearing when rolled) but either option will work great here.
Sweet potato, mushrooms, zucchini and cauliflower are all great options.
We love Monterey Jack but Cheddar, Colby Jack, Pepper Jack and Mexican blend can also be used.
Add your filled enchiladas to the bottom of the pan first, then pour the sauce on top to prevent them from soaking too much sauce (hence, soggy enchiladas).
Yes! Enchiladas is a great dish to make ahead of time and assembled the night before, letting it come to room temperature for about 30 minutes prior to baking.
Green Chicken Enchiladas
Ingredients
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 (4-ounce) cans diced green chiles
- 4 cups coarsely shredded rotisserie chicken
- 2 cups salsa verde, divided
- ½ cup chopped fresh cilantro leaves
- 3 cups shredded Monterey Jack cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 8-inch flour tortillas, warmed
- ¼ cup sour cream
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
- In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.
Did you make this recipe?
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I absolutely love this recipe!! The first time I made it following the directions. Since then all bets are off!! I’ve added black beans, which I really like, but I usually don’t put it on the tortillas since I don’t need the calories or carbs! I like it on spaghetti squash or with scrambled eggs or just alone! I make a batch and freeze it in serving size containers to nuke and have any time I want. Love it, love it, love it!! Thank you!
the only time i make this is for big family gatherings so i double or triple the size. the only addition to this wonderful dish is i add a box or 2 of zatarans dirty rice. cooked ofcourse. everyone says its the best enchiladas they ever had
This recipe was really good and easy but I just realized I forgot to add the cheese and cilantro in with the chicken mixture! It still tasted delish! The bottom did get stuck to the pan some (I did coat the pan) so next time I’ll add salsa verde to the bottom first. Will def make again!
What salsa verde brand would you recommend?
Personally, what always works best for me is LasPalmas. Only, I wouldn’t suggest using the red sauce because I don’t really enjoy the taste, but the Green Chile Enchilada Sause is amazing.
This recipe was fantastic and so easy. I had chicken breasts on hand, so I baked those first and chopped them up for the filling. It worked perfectly! My husband said this one is a keeper.
I made it. It looks delicious. I’ll let you know.
This was delicious! Usually I prefer red enchiladas but this has completely changed my mind. Literally amazing and super easy.
Thanks. It was perfect. I forgot the cilantro. Loved the recipe. Loved the flavors. Easy and to the point. Much appreciated for an easy Sunday dinner.
This is a family favorite and so easy to make! My adult sons always request it when they come for dinner.
I add canned pineapple tidbits (drained and patted dry-ish with a paper towel) and frozen mango chunks (thawed, chopped into smaller chunks and patted dry.)
One of my top fav Mexican dishes!! Tastes better than a restaurant!
This is a new go-to for us! It should be baked covered with a lid or foil (learned the hard way), but everyone loves this dinner. I serve it with rice & beans and a green.
This was delicious. I added corn as well and I really found this easy to make
These are insanely delicious and oh so easy to make! My husband said “these are unreal…..tastes better than a restaurant” and my kids said “oh my goodness, these are delicious!” They all asked me to make these often. I love this recipe!!!
My parents and siblings said the same thing when I made this!
Easy and Incredible, every time that I’ve made it
Loved these green enchiladas! I had about 3/4C. of cooked rice leftover and used it as part of the 4C. shredded chicken. I’ll be making these at least once a week, trying different combo of veggies, along with chicken. Thanks!
This was very good, used rotisserie chicken. Served with pickled jalapeños and sour cream.
So tasty! With rotisserie chicken it’s quite easy to make.
Your recipe sounds delicious, and I’m planning to make it in the next few days. Did you toast the tortillas before filling? The tortillas in the pictures look as if you did.
Maybe I did something wrong but 4 cups of chicken were way more than I needed to fill the enchiladas.
Also, mine were pretty crispy on the bottom which I didn’t care for. I’ll probably add some of the chile verde sauce to the bottom next time. Other than that they were delicious.
Did you use a clear glass casserole dish? Mine were also crispy on the bottom … so I think that either I cooked them too long or it was my choice of clear casserole dish. The pics show her using a white one.
This was INCREDIBLE!! I made a few modifications. I blistered Anaheim peppers instead of using canned. I threw some chicken ina pot with bullion a taco seasoning and a bit of Rotel for flavor. Other than that I kept everything the same. Best enchiladas ever! I’ll be making a batch to freeze and see how they turn out as well:)
Better than the restaurant! Absolutely loved these, they were perfect!