Quick and easy salsa verde chicken enchiladas with creamy shredded chicken filling and zesty salsa verde. This is my go-to dinner when kids are doing homework, and I have no time to make dinner!

enchiladas verdes in glass baking dish. this recipe
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Easy Salsa Verde Chicken Enchiladas

Katya headshot.

There’s something about rotisserie chicken sitting in my fridge that makes me feel like dinner is already halfway done. On nights when I’m on a time crunch, this is what I make. I’ve made these enchiladas more times than I can count.

I always mix a little cheese and salsa right into the filling instead of just piling it on top. It keeps everything creamy and flavorful all the way through. I like using heavy cream as it balances out the salsa verde just enough so it’s tangy but not sharp.

By the time it comes out of the oven, the kitchen smells warm and cozy. We like serving these with easy guacamole, a drizzle of lime crema, and a handful of cilantro.

— Katya

What is Enchiladas Verdes?

Enchiladas Verdes is a classic Mexican dish made with tortillas filled with meat, usually chicken, then covered in a tangy green sauce and baked until bubbly. The name verdes means “green,” referring to the salsa verde made from tomatillos, which gives the dish its bright flavor and color.

The tortillas are typically filled, rolled, and arranged in a baking dish before being smothered in the sauce and topped with cheese.

Ingredients for Chicken Enchiladas with Salsa Verde

See the recipe card for full instructions and quantities.

ingredients for enchiladas.
  • Shredded chicken: The classic Enchiladas Verdes filling. Shredding the chicken allows it to soak up the tangy tomatillo sauce. Feel free to use rotisserie chicken or make your own shredded chicken.
  • Salsa verde: This tangy and spicy sauce ties everything together and makes the dish pop. No need to make yourself – buy ready-made from the store – it’s just as good.  
  • Tortillas: These little guys are the cozy blankets that wrap up all the deliciousness in one warm, comforting package. Flour or corn tortillas can be used.
  • Monterey Jack cheese: The melty, gooey texture of Monterey Jack is the perfect addition to these enchiladas. Sprinkle on top and bake to a golden brown. 
  • Heavy cream: A little bit of creaminess goes a long way in these enchiladas. Adds a luxurious richness and mellows out the heat from the salsa verde sauce.
  • Scallions: These add a fresh, slightly sweet crunch to every bite. The perfect contrast to all the saucy, cheesy goodness.
  • Cilantro: Adds a bright, zesty flavor that cuts through the richness of the cheese and cream.

How to Make Chicken Salsa Verde Enchiladas

  • In a large bowl, mix chicken, scallions, cilantro, cheese, salsa verde, and cream to make the filling. Add salt and pepper to taste.
two bowl recipes showing shredded chicken with fresh cilantro in one and enchiladas chicken filling in second.
  • Fill each tortilla with the filling, roll it up, and place the seam down in the baking dish.
two photos, showing tortillas with chicken filling on a wooden cutting boards in one, and rolled up enchiladas with sprinkled cheese in baking dish in second.
  • Cover with remaining sauce and grated cheese, then bake for 15-20 minutes until bubbling and golden brown.

Expert Tips for Salsa Verde Chicken Enchiladas Recipe

  • Don’t overfill: Avoid overstuffing enchiladas so they don’t fall apart. Use about ½ cup of filling.
  • Add a garnish: Right before serving, I like to add fresh cilantro and squeeze of lime juice.
  • Rest before serving: If serving right away, rest the enchiladas about 5 minutes. The sauce settles, and the filling holds together better.
rolled up enchiladas verdes in glass baking dish with spatula on the side.

How to Serve Creamy Salsa Verde Chicken Enchiladas

We like classic toppings such as fresh cilantro, red onions, guacamole, and a squeeze of lime juice to brighten the flavors.

But if you want to make enchiladas a complete meal, here are some of our favorite sides!

Recipe FAQs

How can I make this recipe vegetarian friendly?

To make vegetarian-friendly enchiladas, simply swap out the meat filling for a veggie alternative. Sautéed bell peppers, onions, and zucchini are delicious options, as is a mix of black beans, corn, and diced tomatoes.

Are green enchiladas spicy?

It all depends on the type of salsa verde you use. If you like spicy enchiladas, use medium salsa or mild salsa verde for a less spicy taste.

Can I use a different cheese?

Yes. Feel free to use Monterey Jack cheese, Mexican blend cheese, or even cheddar cheese.

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Adobo Chicken Tacos

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enchiladas verdes recipe

Chicken Enchiladas with Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Mexican
Print Recipe

Description

Incredibly easy enchiladas recipe packed with a juicy shredded chicken filling and then smothered in a zesty salsa verde. 

Ingredients

Units Scale
  • 4 cups shredded rotisserie chicken, about 1 pound
  • 3 green onions, thinly sliced
  • ½ cup fresh chopped cilantro
  • 2 ½ cups shredded Monterey Jack cheese
  • 2 ¼ cups salsa verde, mild or medium
  • ½ cup heavy cream or heavy whipping cream
  • 8–10 (8-inch) tortillas, corn or flour
  • Kosher salt and fresh black pepper

For Serving

Instructions

  1. Preheat the oven to 400 degrees F. Lightly coat a 9X13 baking dish with non-stick spray and set aside.
  2. In a large bowl, toss the chicken with green onions, cilantro, 1 cup of cheese, 1 cup of salsa verde, and ½ cup heavy cream. Season with salt and pepper, to taste.
  3. Fill each tortilla with about ½ cup filling, roll up, and place seam down in the prepared baking dish.
  4. Cover the rolled-up tortillas with the remaining 1 ¼ cup salsa verde and 1 ½ cups cheese. Bake, uncovered, for 15-20 minutes or until bubbly and lightly golden around the edges.

Notes

  • Heavy cream: I do not recommend a lower-fat alternative to heavy cream, such as half and half. It will not thicken properly and your enchiladas will look grainy on the inside.
  • Leftovers: Refrigerate leftover enchiladas in a covered container for up to 3-4 days.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 331
  • Sugar: 3.1 g
  • Sodium: 673 mg
  • Fat: 18.5 g
  • Carbohydrates: 15.6 g
  • Protein: 25.2 g
  • Cholesterol: 82.4 mg