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!
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.
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