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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


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. 


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
  • 810 (8-inch) tortillas, corn or flour
  • Kosher salt and fresh black pepper

For Serving


  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.


  • 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.


  • 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