Easy Green Chicken Enchiladas (Salsa Verde Enchiladas)
Easy Green Chicken Enchiladas are the weeknight dinner that tastes like it came from your favorite neighborhood taqueria, with tender shredded chicken tucked into soft corn tortillas, smothered in bright, tangy salsa verde, and blanketed in bubbling Monterey Jack. It takes four ingredients and about 30 minutes to make. The kitchen fills with toasty corn, citrusy tomatillo, and melting cheese.
If you’re looking for more enchilada recipes, check out my Easy Cheese Enchiladas.
Tex-Mex has slowly become one of my favorite cuisines. When my wife and I go out to eat, we always end up sharing enchiladas because we enjoy them that much. With so many different types of enchiladas, the options are endless.
Iāve made this recipe more times than I can count, and it’s pretty foolproof. A quick flash in hot oil keeps the tortillas from tearing or turning to mush. A thin layer of sauce on the bottom keeps everything tender, and a short bake brings it all together. If youāve ever been nervous about making enchiladas from scratch, start here.
What you’ll enjoy about this recipe:
Ingredients youāll need to make Easy Green Chicken Enchiladas:
Be sure to check out the full recipe and ingredient list below
- Cooking oil: A thin film of hot oil seals the surface of each tortilla, making it flexible enough to roll and keeping it from dissolving in the sauce. It also adds a nutty, toasted corn aroma. Any neutral oil works, such as canola, vegetable, or avocado.
- Corn tortillas: The foundation and soul of the dish. They bring an earthy, sweet corn flavor and a tender-yet-sturdy bite that flour tortillas canāt match.
- Tomatillo sauce (salsa verde): The star. Itās bright and sour with a gentle sweetness, a touch of heat, and a savory, herbal backbone from green chiles and cilantro. It moistens the filling and cuts through the rich cheese. My go-to brands are Herdez Salsa Verde, Late July Salsa Verde, Casa Martinez Tatemada Fire Roasted Salsa Verde, and Cholula Mild Salsa Verde.
- Shredded chicken: The savory, protein-packed filling. Mild, juicy chicken soaks up the salsa verde and lets the sauce shine. If you have more time to prepare the chicken yourself, check out my Instant Pot Whole Roasted Chicken recipe.
- Monterey Jack cheese: Buttery, mild, and an exceptional melter. It adds creamy richness and salt, and its gentle flavor balances the tomatillo tang.
How to make Easy Green Chicken Enchiladas (Salsa Verde Enchiladas):
Preheat the oven. Heat the oven to 375Ā°F and set a rack in the center. Lightly grease a 7×11-inch or 8×8-inch casserole dish (paid link), or one that fits six rolled enchiladas snugly.
Soften the tortillas. Heat the oil in a skillet over medium heat. Cook each tortilla for about 25 seconds total, flipping halfway through, until soft and pliable but not crisp. Transfer to a plate lined with paper towels.
Sauce the dish. Spread about 3 ounces (6 tablespoons) of tomatillo sauce across the bottom of the casserole dish (paid link).
Fill and roll. Place about 1.5 ounces of shredded chicken down the center of each tortilla. Roll snugly and set seam-side down in the dish, with the enchiladas nestled side by side. Repeat with the remaining tortillas.
Smother in sauce. Pour the remaining tomatillo sauce evenly over the enchiladas, making sure the tortilla edges are covered so they donāt dry out.
Add the cheese and bake. Sprinkle the Monterey Jack evenly over the top. Bake for 15 minutes, until the cheese is melted, bubbling, and lightly golden at the edges.
Rest and serve. Let the enchiladas sit for 3 to 5 minutes to let the sauce settle. Serve hot.
Recipe Tips & Tricks
- Donāt skip the oil dip. Cold corn tortillas crack when rolled. Those 25 seconds in oil are what make them flexible and keep them from turning soggy in the oven.
- Blot, donāt drip. Pat the softened tortillas on paper towels so the enchiladas arenāt greasy.
- Shortcut the chicken. A store-bought rotisserie chicken is the fastest route to shredded chicken. Use a mix of breast and thigh meat for the juiciest filling. Leftover turkey works too.
- Season the chicken. Tomatillo sauce is tangy but mild, so toss the chicken with a pinch of salt and a pinch of cumin before rolling for extra depth.
- Cheese swaps. Pepper Jack adds heat, Oaxaca or mozzarella gives an even stretchier melt, and a sprinkle of crumbled cotija or queso fresco after baking adds a salty finish.
- Add some veggies. Fold in sautƩed spinach, poblano strips, or black beans. SautƩed onion or roasted corn adds sweetness.
- Finish with fresh toppings. Chopped cilantro, diced white onion, sliced avocado, or a drizzle of Mexican crema bring freshness, creaminess, and crunch.
- Make it vegetarian. Swap the chicken for sautƩed mushrooms, roasted sweet potato, or black beans.
- Scale it up. For a crowd, double everything and bake in a 9×13-inch dish, adding 5 to 10 minutes if needed.
Make-Ahead, Storage, and Reheating Tips
- Make ahead: Assemble the enchiladas through the sauce step, cover tightly, and refrigerate for up to 24 hours. Add the cheese just before baking, and add 5 to 10 minutes to the bake time since the dish will be cold.
- Freeze before baking: Assemble without the cheese, wrap well in foil or plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, top with cheese, and bake until hot throughout.
- Store leftovers: Cool, cover, and refrigerate for up to 4 days.
- Reheat: For the best texture, cover with foil and warm in a 350Ā°F oven for 15 to 20 minutes, removing the foil for the last few minutes to re-melt the cheese. In the microwave, reheat individual portions for 1 to 2 minutes, until hot.
Frequently Asked Questions
Whatās the difference between green and red enchiladas?
Green enchiladas use salsa verde made from tomatillos, which is bright, tangy, and slightly citrusy. Red enchiladas use a sauce based on dried red chiles, which tastes deeper, earthier, and smokier. Green is lighter and pairs especially well with chicken and Monterey Jack.
Why do my corn tortillas break when I roll them?
Corn tortillas crack when theyāre cold and dry. Briefly heat them in hot oil for about 25 seconds to soften and make them flexible. Roll them while still warm, and donāt overfill them.
Can I use flour tortillas instead?
Yes. Flour tortillas are softer and donāt need frying, so just warm them to make them pliable. Keep in mind that corn tortillas offer more authentic flavor and better texture under the sauce, and theyāre naturally gluten-free.
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Easy Green Chicken Enchiladas (Salsa Verde Enchiladas)
Easy Green Chicken Enchiladas with tangy salsa verde, shredded chicken, and melty Monterey Jack. Just 4 ingredients and ready in 30 minutes!
- Total Time: 30 minutes
- Yield: 3 1x
Ingredients
- 6 corn tortillas
- 2 tablespoons cooking oil, for softening the tortillas (about 1 teaspoon per tortilla; add more as needed)
- 2 cups tomatillo or salsa verde sauce, divided
- 8 ounces cooked shredded chicken
- 1 1/2 cups Monterey Jack cheese, shredded
Get Recipe Ingredients
Instructions
- Heat the oven to 375Ā°F and set a rack in the center. Lightly grease a 7×11-inch or 8×8-inch casserole dish (paid link), or one that fits six rolled enchiladas snugly.
- Heat the oil in a skillet over medium heat. Cook each tortilla for about 25 seconds total, flipping halfway through, until soft and pliable but not crisp. Transfer to a plate lined with paper towels.
- Spread about 3 ounces (6 tablespoons) of tomatillo sauce across the bottom of the casserole dish (paid link).
- Place about 1.5 ounces of shredded chicken down the center of each tortilla. Roll it up snugly and set it seam-side down in the dish, nestled side by side. Repeat with the remaining tortillas.
- Pour the remaining tomatillo sauce evenly over the enchiladas, ensuring the tortilla edges are covered to prevent them from drying out.
- Sprinkle the Monterey Jack evenly over the top. Bake for 15 minutes, until the cheese melts, bubbles, and lightly browns at the edges.
- Let the enchiladas sit for 3-5 minutes so the sauce settles. Serve hot.
Notes
Donāt skip the oil dip. Cold corn tortillas crack when rolled. Those 25 seconds in oil make them flexible and keep them from getting soggy in the oven.
Blot, donāt drip. Pat the softened tortillas on paper towels so the enchiladas arenāt greasy.
Shortcut the chicken. A store-bought rotisserie chicken is the fastest route to shredded chicken. Use a mix of breast and thigh meat for the juiciest filling. Poached chicken breast or leftover turkey works too.
Season the chicken. Tomatillo sauce is tangy but mild, so toss the chicken with a pinch of salt, a pinch of cumin, and a squeeze of lime before rolling for extra depth.
Cheese swaps. Pepper Jack adds heat, Oaxaca or mozzarella gives an even stretchier melt, and a sprinkle of crumbled cotija or queso fresco after baking adds a salty finish.
Add some veggies. Fold in sautƩed spinach, poblano strips, or black beans. SautƩed onion or roasted corn adds sweetness.
Finish with fresh toppings. Chopped cilantro, thinly sliced radishes, diced white onion, sliced avocado, or a drizzle of Mexican crema bring freshness, creaminess, and crunch.
Make it vegetarian. Swap the chicken for sautƩed mushrooms, roasted sweet potato, or black beans.
Scale it up. For a crowd, double everything and bake in a 9×13-inch dish, adding 5 to 10 minutes if needed.
Nutrition
- Serving Size: 2 enchiladas each
- Calories: 540
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 140 mg
Can you make these with flour Tortillas?
Hello, Jessica! Yes, you can. I make them both ways — with flour or corn.