Creamy, cheesy with an addictive salsa verde, these Green Chile Chicken Enchiladas don’t mess around! Easy to make and oh so satisfying to eat.
Scrumptious, loaded with flavor and easy to make, these Green Chile Chicken Enchiladas have a freshness to them but are still super hearty. Shredded chicken in creamy, tangy and subtly spicy filling…plus cheese! It’s a fantastic main that’ll become a firm favorite for weeknights.
Why you’ll love these Green Chile Chicken Enchiladas
- A delicious enchilada filling. Made with shredded chicken, Greek yogurt, salsa verde and a host of warming spices, this is a fiesta of flavors without feeling too heavy.
- Cheesy good! A layer of jack on top, cheese in the filling – this is will satisfy any cheesy craving.
- Easy. Just 10 mins prep then pop in the oven – done!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Toppings and sides for these enchiladas
You can top these green chicken ecnhiladas with all kinds of goodies. A few favorites are sour cream, fresh cilantro, sliced avocado, jalapenos and lime.
For sides, you can go for refried beans, grilled veggies, corn on the cob, three bean salad or a fresh green salad. Some Mexican rice would also be pretty nice too!
Make Ahead Instructions
These salsa verde chicken enchiladas are great to make ahead. Just make theenchiladas as per the recipe, but stop before cooking. Cover with foil or plastic wrap and place in the fridge for up to 24 hours in advance, cook when ready.
Can I freeze these Green Chile Chicken enchiladas?
Yes, these green chile chicken enchiladas freeze great. You can make a big batch! A good idea is to make them in a disposable pan, then with foil and placing in a freezer-safe bag. They will last for a few months in the freezer.
Make it quick and easy
Rotisserie chicken works great and saves time! Simply buy, shred, and use. Works great in a pinch. You can also make your own shredded chicken buy cooking the chicken breasts and shredding.
Top Tips
- You can add in other ingredients such as olives, black beans and corn.
- Using a different cheese blend can certainly switch up the flavor. Try a Mexican blend or a spicy jack for an extra kick!
- You can use sour cream in place of Greek Yogurt
- If stored properly, enchiladas can last in the fridge for up to 4 days.
Green Chile Chicken Enchiladas (Salsa Verde)
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 16 ounces salsa verde 1 jar
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil
- ½ onion chopped
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cloves garlic minced
- 2 cups shredded cooked chicken
- 4 ounces diced green chiles 1 can
- 2½ cups freshly shredded Monterey jack cheese divided
- 8 large flour tortillas
Optional Toppings
- Chopped fresh cilantro
- Sliced jalapeno pepper
- Sliced avocado
Equipment
- 9×12-inch Casserole Dish
Instructions
- Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set aside.
- Prepare the enchilada sauce: In a large bowl, combine the salsa verde and Greek yogurt. Set aside.16 ounces salsa verde, ½ cup plain Greek yogurt
- Prepare the filling: Heat the oil in a large skillet set over medium heat. Once heated, add in the onion, salt, chili powder, and cumin and cook for a few minutes, until the onion has softened. Add in the garlic and cook for a minute. Stir in the cooked chicken and green chiles. Take off the heat and stir in ⅔ cup of the enchilada sauce and ½ cup cheese.1 tablespoon olive oil, ½ onion, ½ teaspoon kosher salt, 1 teaspoon chili powder, ½ teaspoon ground cumin, 2 cloves garlic, 2 cups shredded cooked chicken, 4 ounces diced green chiles, 2½ cups freshly shredded Monterey jack cheese
- Assemble the tortillas: Layer ½ cup of enchilada sauce on the bottom of the prepared casserole dish. Place equal portions of the filling into the middle of each tortilla. Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top. Top with remaining cheese.8 large flour tortillas
- Bake: Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling. Serve with chopped cilantro, jalapeño pepper slices, and avocado slices.Chopped fresh cilantro, Sliced jalapeno pepper, Sliced avocado
Notes
- Rotisserie chicken works great and saves time!
- Using a different cheese blend can certainly switch up the flavor. Try a Mexican blend or a spicy jack for an extra kick!
- Use sour cream in place of Greek yogurt.
- Nutritional information does not include optional toppings.
Helen Betts says
This was delicious and so easy to make. I used hot salsa verde and hot diced chiles plus a bit of New Mexico chile powder in addition to the chili powder, and it was pretty spicy. Definitely will be making this one again.
Becky Hardin says
Yum!! I’m so glad you loved them!
QZisha says
Our whole family loves enchiladas but I usually switch up the exact recipe I make. My husband is my pickiest eater and he made an audible “mmmmm” then asked me to please keep this recipe. =) The rest of the family loved them as well.
I did add a little extra chicken than the recipe called for (about an extra 1/4 cup) but was still only able to make 6 enchiladas… Not sure I would want to stretch that little of filling into 8 tortillas, but maybe thats just my preference.
Becky Hardin says
Thank you for sharing!!