These Salsa Verde Chicken Enchiladas are a tasty treat! Filled with tender chicken and smothered in zesty salsa verde, they pack a punch of flavor. Who could resist that?
I love making these when I’m short on time because they come together so easily. Plus, they make great leftovers—if there are any left! 
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great for these enchiladas. It saves time! You could also use leftover cooked chicken or even turkey if you have some on hand.
Salsa Verde: This is the star of the dish. If you can’t find it in stores, try blending tomatillos with jalapeños, cilantro, and lime for a fresh homemade version. Adjust the heat to your taste!
Flour Tortillas: Soft flour tortillas give a great texture, but you can use corn tortillas if you’re looking for a gluten-free option. Just make sure to warm them up first to avoid breaking.
Monterey Jack Cheese: Monterey Jack melts beautifully, but you can substitute it with Pepper Jack for some heat or cheddar for a sharper flavor. Each will give a unique twist!
Garnishes: Fresh herbs like cilantro and green onions add brightness. If you’re not a cilantro fan, parsley works too. For a creamier garnish, you might swap sour cream for Greek yogurt.
How Do I Roll Enchiladas Without Breaking Tortillas?
Rolling enchiladas can be tricky if the tortillas aren’t handled properly. To keep them from breaking, heat the tortillas before filling them. This makes them more pliable. Here’s how:
- Heat a non-stick pan or griddle over medium heat.
- Warm each tortilla for about 10 seconds on each side until soft.
- Place the warmed tortillas on a plate and cover with a clean towel to retain moisture while you fill and roll them.
When filling, don’t overstuff! About 1/4 cup of the chicken mixture per tortilla usually works best. Enjoy rolling!
How to Make Salsa Verde Chicken Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 1 cup salsa verde (green salsa)
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
For Garnish:
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced
- 1 avocado, sliced
- Lime wedges (for serving)
Seasoning:
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to bake. So in total, you’ll spend around 45 minutes to make these delicious enchiladas from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn on your oven and set it to 375°F (190°C). This will ensure it’s nice and hot when you’re ready to bake your enchiladas.
2. Prepare the Chicken Mixture:
In a medium bowl, combine the shredded chicken with 1/2 cup of salsa verde. Make sure to season it with a little salt and pepper to taste. Mix it all together until the chicken is well coated.
3. Roll the Tortillas:
Now, grab a tortilla and lay it flat on your counter. Spoon about 1/4 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in a greased baking dish. Keep repeating this process with the remaining tortillas until all the chicken mixture is used up.
4. Add Salsa Verde:
Once all the tortillas are rolled and in the baking dish, pour the remaining salsa verde evenly over the top of the rolled enchiladas. Make sure they are well-covered for maximum flavor!
5. Sprinkle with Cheese:
Next, sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas. This will create a delicious cheesy layer when baked.
6. Bake the Enchiladas:
Cover the baking dish with aluminum foil to keep the moisture in. Pop it in the oven and let it bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Cool and Garnish:
Once done, take the enchiladas out of the oven and let them cool for a few minutes. This is the perfect time to prepare your toppings! Top each serving with a dollop of sour cream, some green onions, chopped cilantro, slices of jalapeño, and avocado.
8. Serve and Enjoy:
Don’t forget to serve your Salsa Verde Chicken Enchiladas with lime wedges on the side. Squeeze some lime juice on top before you dig in for an extra burst of flavor. Enjoy your meal!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great time-saver. Just shred the meat and mix it with salsa verde. It should work perfectly in this recipe without any additional cooking needed.
What If I Don’t Have Salsa Verde?
No problem! If you don’t have salsa verde, you can substitute it with green enchilada sauce, or even make your own by blending tomatillos, cilantro, jalapeños, and lime juice. This will give a similar flavor profile!
How Can I Make These Enchiladas Ahead of Time?
You can prepare the enchiladas up to step 4, then cover and refrigerate them for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time since they’ll be chilled. Ensure to evenly pour the sauce on top to keep them moist!
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through. You can also microwave them for a quicker option!
