Green Chicken Enchiladas
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Green chicken enchiladas are made with salsa verde, green chiles, leftover rotisserie chicken + Monterey Jack cheese! The best weeknight meal!
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Why you’ll love green chicken enchiladas
- Super simple recipe. These green enchiladas are incredibly easy to assemble with a killer salsa verde sauce that’s bright and slightly tangy (a fun twist on traditional red enchiladas). You can also make this ahead of time, assembling the night prior for the easiest weeknight meal (great for entertaining company too!).
- Repurposes leftovers. This is a great recipe to repurpose leftover rotisserie chicken, a time-saving shortcut while adding pre-seasoned juicy meat right into your enchiladas.
- Leftovers are even better. If you are graced with any leftovers, the leftovers taste even better the very next day, reheating so easily.
- Meal prep magic. You can whip up a double batch to store leftovers and freeze for later. They also make for wonderful meal train meals for new parents, those recovering from surgery, or new neighbors moving in.
Key Ingredients
- Tortillas: 8-inch flour or corn tortillas
- Filling: shredded rotisserie chicken, green chiles, and salsa verde
- Aromatics: onion, garlic, oregano, and cumin
- Cheese: shredded Monterey Jack cheese
- Toppings: sour cream and fresh cilantro leaves
How to make green chicken enchiladas
- Sauté the aromatics. Cook the onion until translucent and tender in a large cast iron skillet over medium heat. Then stir in the garlic, oregano, and cumin until fragrant. Remove from heat and stir in the green chiles.
- Mix the filling. Combine the green chiles and onion mixture, leftover rotisserie chicken, salsa verde, cilantro, cheese, salt, and pepper.
- Assemble the enchiladas. Lay a tortilla on a flat, clean surface, and spoon about 1/2 cup of the filling in the center. Roll the tortilla tightly around the filling.
- Transfer to a baking dish. Place the rolled tortilla seam-side down into a greased 9 x 13 baking dish, repeating with the remaining tortilla and filling.
- Top and bake. Top the enchiladas with salsa verde and sprinkle with cheese in an even layer. Bake at 375°F until the cheese melts and bubbles, about 35-40 minutes.
- Serve. Serve warm with desired toppings and garnishes.
Make-ahead, freezing, and storage
Prep
To make ahead, cover the enchiladas tightly with plastic wrap; refrigerate up to 24 hours. To bake, let the enchiladas sit at room temperature for 15-30 minutes. Remove plastic wrap and bake as directed.
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
Freeze before baking
Cover the enchiladas tightly with plastic wrap, then aluminum foil. Label, date, and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of cook time as needed.
Freeze after baking
Let the enchiladas cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date, and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until heated through.
what to serve with enchiladas
Tools For This Recipe
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).
Yes! I use this IP rotisserie chicken and this 6-ingredient lemon herb rotisserie chicken interchangeably.
Absolutely! You can use corn or flour, it really just depends on personal preference. Flour 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 excellent options.
I prefer 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 assemble the night before, letting it come to room temperature for about 30 minutes prior to baking.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
Green Chicken Enchiladas
Video
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 cast iron 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.
Equipment
Notes
- 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.
- Use the right cheese. Use melting cheeses such as Monterey Jack, Oaxaca, or Chihuahua.
- 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
These are delicious. Do you think they could be frozen (would like to make some freezer meals for some friends who are new parents). And if so, would you freeze before or after cooking?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I haven’t made these yet but my friend has and said they are amazing! I’m not used to enchiladas with flour tortillas and was wondering if I substituted corn tortillas, is there anything I should do differently? Thanks!
Corn tortillas would be a great substitute!
This is the second time I’ve made these and my mom who normally doesn’t like things out of her meat and potato mid-western palate, absolutely loved them! I used leftover chicken brest and omitted the green chili’s since mom can’t handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice. Fabulous, easy and quick to make. I’m trying to resist going for a 3rd helping…..you read that right! Thanks for the recipe, will defiantly make these again and again.
Have you tried corn tortillas?
I actually haven’t!
I made it twice!!! First for my hubby and then to his family. Let me said you girls that was a really hit. They will don’ leave me in peace
We love hearing that, PaOla!