Get ready to satisfy your taste buds with the ultimate tex-mex comfort food – Enchiladas Verdes! Deliciously spicy enchiladas, packed with a juicy shredded chicken filling and then smothered in a zesty salsa verde.

enchiladas verdes in glass baking dish. this recipe
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What is Enchiladas Verdes?

So, what exactly is Enchiladas Verdes, you ask? Well, It’s a classic Mexican dish where tortillas are stuffed with delicious meat and other fillings, then smothered in a tangy green sauce and baked. The name “Verdes” simply means green because of the green sauce that covers the tortillas.

For this Enchiladas Verdes recipe, we’re keeping things easy by using ready-cooked rotisserie chicken straight from the supermarket – just shred it yourself. We’ve also decided to use store-bought salsa verde, just like in our ground chicken enchiladas, which works just as well and saves time. However, if you’re feeling ambitious, you can totally make both of these from scratch. It’s up to you!

Now, when it comes to the filling, shredded chicken is the classic choice, but you can also mix things up with other meats or add-ins like cumin, chili powder, corn, or beans.

Once the tortillas are filled and coated in sauce, just sprinkle them with cheese, bake, and you’re done! Serve with rice, beans, and sour cream for a delicious, cozy dinner.

Ingredients

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.

See the recipe card for full instructions and quantities.

Instructions

Making verde chicken enchiladas is a breeze! Just follow these simple instructions, and you’ll have a batch in no time. There’s a recipe card below with more detailed instructions.

Preheat oven to 400 F and lightly coat a 9×13 baking dish with non-stick spray.

  • 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

Want to really make the best Enchiladas Verdes? Follow these expert tips:

  • Juicy Chicken: Using ready-cooked rotisserie chicken is fine, but for the juiciest and most flavorful meat, cook the chicken yourself by roasting bone-in chicken breast and shredding it.
  • Bendy Tortillas: To make sure your tortillas are nice and bendy, and won’t crack when you try to roll them, warm them slightly first.
  • Don’t Over-Stuff: Avoid bursting enchiladas by not over-stuffing them. Use about 1/2 cup of filling for each tortilla.
  • Quality Salsa: Pick the best salsa verde you can find for maximum flavor or even better make your own!
  • Always Garnish: Add some zing and a pop of color to your enchiladas by sprinkling with fresh cilantro and adding a squeeze of lime juice right before serving.
rolled up enchiladas verdes in glass baking dish with spatula on the side.

How to Serve

When it comes to serving Enchiladas Verdes as a regular meal, you can’t go wrong with some classic toppings such as fresh cilantro, red onions, mango guacamole, and a squeeze of lime juice to brighten the flavors.

If you want to take things up a notch, provide DIY toppings bar with options like shredded cheese, diced onions, and jalapenos for everyone to customize their own perfect plate.

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

Serving Tip! If you’re planning a potluck or larger gathering, Enchiladas Verdes are a great option because they’re easy to transport and reheat. Make the enchiladas ahead of time, cut them into smaller portions, or use smaller size tortillas and arrange them on a platter, with a bowl of the spicy enchilada sauce on the side. 

Recipe FAQs

How can I make this recipe vegetarian friendly?

To make vegetarian-friendly Enchiladas Verdes, 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. And if you’re looking for some extra protein, try using tofu or tempeh in your filling.

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?

Traditionally, queso fresco or queso blanco is used, which is mild, slightly salty, and crumbly. However, these cheeses can be hard to find in some places. 

No worries, though – the Monterey Jack cheese in this recipe serves as a good substitute. It’s got a smooth and creamy texture that’ll melt perfectly on top of your enchiladas.

But if even Monterey Jack is unavailable, cheddar cheese will also do the job quite nicely.

You May Also Like

Ground Chicken Enchiladas 

Sheet Pan Zucchini Chicken Enchiladas

Turkey Stuffed Bell Peppers

Adobo Chicken Tacos

If you tried Enchiladas Verdes, please leave a star rating and let us know how you like the recipe in the comments below.

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enchiladas verdes recipe

Enchiladas Verdes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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

Get ready to satisfy your taste buds with the ultimate tex-mex comfort food – Enchiladas Verdes! 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
  • 1/2 cup fresh chopped cilantro
  • 2 1/2 cups shredded Monterey Jack cheese
  • 2 1/4 cups salsa verde, mild or medium
  • 1/2 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 heavy cream. Season with salt and pepper, to taste.
  3. Fill each tortilla with about 1/2 cup filling, roll up, and place seam down in the prepared baking dish.
  4. Cover with the remaining sauce and 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