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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This was my first time to ever make enchiladas and these were easy and delicious! I made half with corn tortillas and half with four tortillas. I prefer the corn tortillas, but it’s a personal preference. I will be making these again and again!
This was my first time making a Mexican dish like this. I swapped out the flour tortillas with corn tortillas and that took the dish to a another level. My family actually really liked it. It tasted like I ordered takeout from a Mexican restaurant and put it on a plate. 🙂 Thank you Chungah!
Easy and delicious recipe. I added some sour cream to chicken and it made it even more creamy. This will be my go to recipe for enchiladas.
This recipe was so easy and delicious! I love recipes like this. I used corn tortillas, and all good! I think it’s as good as any chicken enchilada verdes I’ve had at any restaurant 🙂
This was delicious! The only change I made was to use Mission low carb flour tortillas since that was I can have yummy enchiladas and stick to my diet. I also threw in some Hatch enchilada sauce since I had some I needed to use up. So yummy!
My two picky kids who never like to eat the same thing both loved this dish. My daughter wanted to try enchiladas so I went with this recipe. So good, will definitely make again. Thank you!
This is my favorite enchilada recipe! Thank you!!
I made these for dinner last night. First off the filling was fabulous. But I used can green chili enchiladas sauce and corn tortillas . Corn tortillas are not easy to roll unless they are prepped with warm oil or sauce. #damndelicious
These were amazing! Even my kids, who are very picky eaters, loved it.
Just made this tonight . Boyfriend and I loved it !! Definitely a keeper . I kept the green Chili to just half the amount mentioned as we’re not too big on the heat . Turned out great . Lots of sour cream and extra verde sauce on top . Will make it again 🙂
Definitely a keeper of a recipe! Both my husband and myself loved this dish. The things I changed was instead of salsa verde, I used green chile enchilada sauce and also used gluten free flour tortillas. Dish was easy and fast to put together and so delicious! Added sour cream and cut up avocado on top and instead of putting cilantro inside, I put it on the outside (my husband hates cilantro).
I did it a little different, stewing the chicken in broth in a crock pot for a couple hours first, then combining the chicken with the green chilies, sour cream, cheese, a third of the sauce and sauteed onion, then filled the tortillas. Covered with sauce, cheese, cilantro and olive. Delish
I make a lot of chicken enchilada recipes but this is the best one that I have ever tried. The chicken mixture stays very moist and creamy. Second day leftovers were just as good.
Thanks for sharing with us, Georgette!
These were OUTSTANDING! I used leftover rotisserie chicken from the slow cooker rotisserie chicken from your site and they turned out SO GOOD. My husband doesn’t like Mexican food much and he cleaned his plate and said I could keep making it – that in and of itself is amazing lol. I only used one can of diced green chilies because I didn’t want it to be too hot, and it was perfect! I never measure cheese so I’m sure I added more than it called for too. 😉 I usually feel obligated to use leftover rotisserie chicken in soups, but it’s still 96* in Texas, so I’m happy to have another alternative my whole family likes! Thanks so much!
Do you have a brand of jarred salsa verde you could recommend?
I personally love Herdez.
easy to make and lives up to the site name (dam delicious!) . 10/10
This was absolutely delicious and so easy to make! Will definitely make it again in the near future! Thanks! 🙂
This looks super yummy! One question: Did anyone notice that the flour tortillas did not hold up well? Traditionally corn tortillas are used for enchiladas. Whenever I have seen recipes with flour tortillas it does not turn out well. Really looking forward to trying this! We ate red chili enchiladas a lot when I was a kid.
sorry if this has already been asked but do we need to put foil over pan before putting into oven?!
just popped in without and followed instructions exactly! hoping for the best! they look AMAZE
Nope, no foil needed here, Jordyn. Recipes will typically specify if a cover is required. 🙂
I followed your recipe and the results were magnificent.
That’s so great to hear! Thanks for sharing, Thomas!
My husband loves these and they are so easy for a weeknight meal! Where did you get the dish you make them in? I want.
I was able to find it on Etsy! 🙂
Just made these and they were delicious and quick. I am vegetarian so I substituted sweet potatoes and black beans for chicken. I will definitely make again.