These baked Chicken Enchiladas with Green Sauce are a family favorite! This easy Mexican dinner recipe features tender, shredded chicken in a creamy sauce rolled up in tortillas, topped with green sauce and smothered in cheese.
Green Chicken Enchildas can be prepared the easy way using store-bought tortillas, a jar of Salsa Verde, and leftover rotisserie chicken OR you can prepare homemade salsa Verde, salsa verde chicken, and homemade tortillas.
I love enchiladas. I love Chicken Enchiladas with Red Sauce and Green Sauce. I have already shared with you my Creamy Chicken Enchiladas which are swimming in a spicy red sauce, so it was time for me to share my version of enchiladas with a green sauce.
Green Enchiladas are incredibly fresh in flavor, thanks to the tomatillo salsa they are baked in and when you use my Salsa Verde Chicken, the filling is bursting with the same fresh flavor. Seriously--perfection!!
Key Ingredients
- Tortillas: use corn, flour, gluten-free tortillas, or homemade tortillas. Burrito sized, or 10-inch tortillas are best.
- Shredded Chicken: You can use salsa verde chicken, but you can use leftover rotisserie chicken or poached chicken as well.
- Sour cream or plain Greek yogurt: both work great to make a creamy filling for chicken enchiladas
- Salsa verde: I prefer homemade salsa verde for these Green Chicken Enchiladas, but you can use a jar if needed
- Cheese: shredded sharp cheddar or Colby, or a Mexican blend are the best options.
How To Make Green Chicken Enchiladas
- Prepare a 9x13 casserole dish by spraying with nonstick spray and then spreading ¼ cup of salsa verde in the pan, to prevent the enchiladas from sticking to pan.
- Mix together the shredded chicken with the sour cream, ½ cup salsa verde, and the spices.
- Add about ⅓ cup of the chicken mixture to burrito sized tortillas.
- To roll up the chicken enchiladas, fold both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas.
- Place enchiladas in baking pan, placing tightly together.
- Top evenly with remaining salsa verde.
- Finish by topping with shredded cheese.
- Bake the enchiladas until they are warmed through and the cheese is melted and browned.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Make-Ahead and Freezer Instructions
It is always a good idea to make an extra meal to have on hand for busy nights. These chicken enchiladas are a great option to make an extra batch or two to freeze for nights when dinner seems impossible to accomplished.
To prepare in advance, assemble the chicken enchiladas as directed and place in a freezer-safe baking pan (if planning to freeze) or a casserole dish if planning to bake from the refrigerator and cover tightly with plastic wrap and a layer of foil.
Store in the refrigerator for up 3 days or freeze for up to 3 months. To reheat frozen Green Chicken Enchiladas from the refrigerator, remove from the fridge while the oven is preheating. Remove the foil and plastic wrap and bake at 350 degrees for 40 minutes. To reheat from frozen, remove the enchiladas from the freezer and remove the foil and plastic wrap from the dish. Recover the dish with foil and bake from frozen at 350 degrees for 1 hour. Remove foil and bake for another 20-25 minutes, until cheese is melted and browned.
More Delicious Mexican Recipes
Green Chicken Enchiladas
Ingredients
- 2 cups shredded chicken
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 ½ cups salsa verde divided
- 12 tortillas
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees
- Grease a 9x13 casserole dish with non-stick cooking spray and then add in ¼ cup of the salsa verde, to prevent the enchiladas from sticking to the pan.
- Mix shredded chicken, cumin, garlic powder, salt, sour cream, and ½ cup salsa verde together. Skip adding in the ½ cup salsa verde IF using leftover salsa verde chicken.
- Place ⅓ cup of mixture on each tortilla and roll up the chicken enchiladas by folding both sides of the tortillas and then rolling up lengthwise, tucking as you roll to secure the enchiladas.
- Bake for 20-25 minutes, or until cheese is melted and enchilada filling is warmed through.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Equipment Needed
Notes
- Salsa verde can be either spicy or mild, depending on the brand or how many peppers you used in homemade version. If you notice that your salsa verde is really spicy and you want to tame the flavor, add 1 tablespoon honey to the salsa verde.
- Any leftover shredded chicken or pork can be used for these enchiladas.
- If using leftover Salsa Verde Chicken, you will only need 2 cups of salsa Verde instead of 2 ½ cups.
Nutrition
J.
I halved the recipe and only made 6 for my husband and myself and it was delicious!! I used the jar salsa verde. I will definitely make this again. I used the leftover chicken from your recipe pressure cooker rotisserie chicken which was delicious as well!
Kristen Chidsey
I am so glad you enjoyed both the enchiladas and the chicken! Thanks for sharing!
Nellie Tracy
Enchiladas with salsa verde are the very best! This recipe is incredible!
Kristen Chidsey
I am so glad you enjoyed Nellie! I love the tang that the salsa verde adds!
Suzy
We loved these enchiladas! Making again!
Kristen Chidsey
I hope they become a regular at your house Suzy!