Salsa Verde Chicken Enchiladas
These Salsa Verde Chicken Enchiladas are a quick & easy one-pan meal that the entire family loves! Made with rotisserie chicken, salsa verde, cheese, and tortillas, these easy enchilada bake only takes 15 minutes to prep, and the perfect easy weeknight dinner that my family loves!
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EASY SALSA VERDE ENCHILADA BAKE
There is nothing better than only needing to prep an easy and delicious dinner in just 15 minutes, and this salsa verde enchilada bake is one of our favorites! Made with simple ingredients, this Mexican-inspired dish has so much flavor with minimal effort! If you love this recipe, you need to try Unstuffed Pepper Skillet .
WHY YOU'LL LOVE SALSA VERDE CHICKEN ENCHILADAS
Quick & Easy: This easy one pan dinner can be prepared in just 15 minutes, which makes it a great weeknight option for those busy nights with your family.
Delicious: The flavor combination is truly a 10/10. The perfect amount of spicy that can still be kid-friendly. While this may not be an authentic Mexican enchilada, these easy salsa verde chicken enchiladas are creamy, cheesy and mouth-watering good!
Budget-Friendly: Made with simple ingredients, this is a great budget-friendly dinner option that is great for leftovers.
Jump to RecipeINGREDIENTS
- Chicken: Rotisserie chicken keeps this recipe quick and easy while adding tender, juicy flavor to every bite. Additionally, it helps cut down on prep time, making these enchiladas perfect for busy weeknights.
- Cheese: Cream cheese and Monterey Jack cheese create the perfect creamy, melty filling for these enchiladas. The cream cheese adds richness, while the Monterey Jack melts beautifully and brings a mild, cheesy flavor.
- Tortillas: Soft flour tortillas hold the creamy chicken filling together perfectly while baking up tender in the oven. They also make these enchiladas easy to roll and family-friendly.
- Seasonings: Salt, pepper, onion powder, garlic powder, and cumin add warm, savory flavor to the filling. Meanwhile, the green chilies and fresh cilantro bring a fresh, slightly zesty flavor that pairs perfectly with the salsa verde sauce.
- Sour Cream: Sour cream adds a creamy texture and subtle tangy flavor to the enchilada filling. It also helps balance the spices while making the filling extra rich and smooth.
HOW TO MAKE SALSA VERDE CHICKEN ENCHILADAS
Preheat the oven and prepare a baking dish with a layer of salsa verde.
In a mixing bowl, combine salsa verde sauce, sour cream, seasonings, green chilies, and cilantro.
In a large bowl, combine shredded rotisserie chicken, cream cheese, Monterey Jack cheese, and ⅓ cup of salsa mixture.
Pour small amount of salsa verde mixture on bottom of pan.
Fill each flour tortilla with the chicken mixture, then roll tightly and place seam-side down in the baking dish.
Pour the remaining salsa verde mixture over the enchiladas and top with additional Monterey Jack cheese. Bake until the cheese melts and the enchiladas turn hot and bubbly. Garnish with fresh cilantro, extra sour cream, or your favorite toppings before serving.
TIPS & TRICKS
Tortillas: Flour tortillas are used in this recipe. However, you can swap for white or yellow or white corn torillas for a more authentic flavor. Low carb tortillas make a great option for a healthier alternative.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
Sides: For these salsa verde chicken enchiladas, I love adding mexican rice on the side to really complete this meal. You can also add avocados, cilantro, lime, sour cream, salsa, peppers, and queso.
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Salsa Verde Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- In a mixing bowl, combine salsa verde salsa, diced green chilies, cilantro, sour cream, cumin, onion powder, garlic powder, and salt/pepper.
- In a separate mixing bowl, combine rotisserie chicken, softened cream cheese, 1 cup shredded monterey jack cheese, and ⅓ cup sauce mixture.
- Add chicken & cheese mixture into tortilla and roll together.
- in the 13x9 pan, add a small amount of sauce to bottom of pan, enough to evenly coat the bottom.
- place rolled tortillas on to bottom of pan evenly.
- add remaining salsa mixture on top of tortillas, making sure all the tortillas are covered in the sauce.
- Add remaining monterey jack cheese on top
- Bake uncovered for 20 minutes, broil for additional 2-3 minutes if needed.
- add cilantro on top for garnish.
This was so easy and so good! Whole fam loved it! Thank you 😊
Yet another great dish! The fact both my 19 month old and husband both ate it makes me think this will be a reoccurring dish in our home.
So happy your family enjoyed it!
Loved it!!!!!
Any tips to make this less spicy for my family? I didn’t use the green chiles and they still thought it was spicy.
you can leave the green chilies out or add additional sour cream to help dilute the spice more 🙂
Can you make this ahead of time and just add the sauce before baking? 😉
absolutely! the sauce will make it more soggy the longer it sits, so if you want to premake the tortillas and then add the sauce prior to cooking, it will work as well.
I’m a little confused. What did you do with the rotisserie chicken? Shred the chicken or chop it? Thanks
you can shred it or chop it. I chopped it up a bit more because there were bigger pieces and my kids prefer smaller sized pieces of chicken
Do you have the nutritional values for your recipes? Thx!
I don't at the moment but will be making updates soon! 🙂
This was a hit! Added tamed jalapeños at the end; truly delicious!
love the added touch of the jalapenos! 🙂
So simple and easy to prep and very yummy. A new family favorite!
one of our favorites too! so happy you enjoyed it!
We all really enjoyed these enchiladas, easy to make and flavorful !
Can’t wait to try this after we do our shopping next week. One quick question, how spicy is the salsa and canned chilis? I love spice, unfortunately my husbands GERD does not. If the salsa isn’t very spicy could I spilt the recipe in half and do half with and half without the extra chilis? TIA It looks amazing!
Hi! The salsa isn't too spicy. I think adding the full can of green chilies with it might make it more spicy for him that preferred, so doing half will still be a great option too 🙂
Thanks!
What size tortillas did you use? I’m building my grocery order and every other recipe I find for enchiladas says fajita size but yours look larger. Thanks!
hi! I just use fajita size tortillas as well 🙂
We loved this recipe! My son's regular order at our favorite Mexican restaurant is Enchiladas Verdes. He said that he liked these enchiladas better!
oh love that!! so happy you all enjoyed it! thank you for sharing 🙂
I made these tonight for the first time and kept everything the same except omitting the diced chiles and cilantro to keep it toned down for our toddlers (trying to get them to try more foods!) and it was a hit! Will definitely be our standing chicken enchilada recipe!
the recipe says add the salsa verde sauce but how do I make the salsa verde sauce?
hi! I use the Herdez brand of the salsa verde 16 oz jar for this recipe. 🙂
Will it still taste good if I leave out the green chilies? We all have sensitive stomachs so I’m a little worried about the spice levels.
absolutely! the salsa verde sauce will still give it great flavor without the green chilies 🙂
Really good! I added black beans but will definitely make this again. Thank you!
adding the black beans sounds delicious! so happy you enjoyed it!!
ABSOLUTELY DELICIOUS! Followed recipe as it was written and it was a hit. Adding to my recipe rotation!
so happy you enjoyed it!! thank you so much for sharing!