Green Chile Chicken Enchiladas are creamy, cheesy, and have the perfect amount of vibrant salsa verde flavor! They’re so easy to prep in just 10 minutes and feature simple ingredients. This is my family’s favorite enchilada recipe!
I first made these green chile chicken enchiladas for Cinco de Mayo a few years ago and haven’t been able to stop making them ever since!
A creamy mix of salsa verde, greek yogurt and shredded chicken fills soft tortillas and it’s all baked to perfection beneath a generous layer of Monterey Jack cheese… needless to say, this is an easy dinner that I don’t mind making for my family upon request! Luckily for me, these enchiladas only take 10 minutes to roll up and pop in the oven!
What’s in green chile chicken enchiladas?
I think the best way to describe this combination of ingredients is as a fiesta of flavors! Here are three of my favorite ingredients that make these enchiladas so unforgettably good:
- Salsa Verde: Any store-bought jar will do the trick, so just use whatever your favorite brand is.
- Greek Yogurt: Make sure it’s plain with no added flavors.
- Monterey Jack Cheese: For the best consistency and flavor, try to see if you can get it freshly shredded from your deli. It’s the easiest way to get the tastiest results!
Variations To Try
- Sometimes, I like to 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!
- In a pinch, you can use sour cream in place of Greek yogurt.
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How to Store and Reheat
You can store leftover green chile enchiladas for up to 4 days in the fridge. Make sure they’re stored in an airtight container. To reheat, you can pop individual servings in the microwave for 30 seconds at a time until warmed all the way through. I love having leftovers of these enchiladas because of how well they reheat!
How to Freeze
Let your salsa verde chicken enchiladas fully cool to room temperature prior to storing in an airtight, freezer-safe container. Label, date and freeze for up to 3 months. Allow the enchiladas to thaw in the fridge for a few hours prior to reheating.
Notes and Tips
- 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!
- I usually make these salsa verde chicken enchiladas ahead of time! Just make the enchiladas 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. Great for party planning.
- You can top these green chicken enchiladas with all kinds of goodies! A few of my favorites are sour cream, fresh cilantro, sliced avocado, jalapeños and lime.
Top Reader Review
“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.” – Helen B.
Green Chile Chicken Enchiladas (Salsa Verde)
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.
How to Make Salsa Verde Chicken Enchiladas Step by Step
Make the enchilada sauce: Mix together 16 oz salsa verde and 1/2 cup plain Greek yogurt.
Make the filling: Heat 1 tbsp oil in a large skillet set over medium heat. Once heated, add in 1/2 a chopped onion, 1/2 tsp salt, 1 tsp chili powder and 1/2 tsp cumin and cook for a few minutes, until the onion has softened. Add in 2 cloves minced garlic and cook for a minute. Stir in 2 cups shredded cooked chicken and 4 oz diced green chiles. Take off the heat and stir in ⅔ cup of the enchilada sauce and ½ cup cheese.
Assemble the enchiladas: 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 (8 large flour tortillas total). Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top. Top with remaining cheese.
Bake: Bake at 375°F for 15-20 minutes until the cheese is melted and the sauce is bubbling.
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.
Yum!! I’m so glad you loved them!
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.
Thank you for sharing!!