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!
How to make these Green Chile Chicken Enchiladas
Be sure to scroll down to the bottom for the full recipe
- Prepare the enchilada sauce. In a large bowl, combine the salsa verde and sour cream or Greek yogurt. Set aside.
- Prepare the filling. In a large skillet cook the onion and spices, then add in the garlic cooked chicken and chiles. Stir in the enchilada sauce.
- Assemble the enchiladas. In a casserole dish, place a cup of enchilada sauce on the bottom. Equally fill up the tortillas roll and place in the dish. Top with cheese
- Bake. Place the enchiladas in the oven to bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
- Garnish, serve and enjoy!
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!
Can you make these ahead of time?
These salsa verde chicken enchiladas are great to make ahead. 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.
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.
Other Mexican inspired recipes
Have you tried these Green Chile Enchiladas? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Green Chile Chicken Enchiladas (Salsa Verde)
Ingredients
- 1 jar 16 ounces salsa verde
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cloves garlic minced
- 2 cups chopped or shredded cooked chicken
- 4 ounces diced green chiles (1 can)
- 8 large flour tortillas
- 2 1/2 cups Monterrey jack cheese
Optional toppings:
- Chopped cilantro
- Jalapeno pepper slices
- Avocado slices
Instructions
- Preheat the oven to 375 degrees.
- Prepare the enchilada sauce: In a large bowl, combine the salsa verde and sour cream or Greek yogurt. Set aside.
- Prepare the filling: Heat the oil in a large skillet 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 2/3 cup of the enchilada sauce and 1/2 cup cheese.
- Assemble the tortillas: Grease a 9 x 12 casserole dish. Layer 1/2 cup of enchilada sauce on the bottom of 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.
- 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.
Notes
- You can add in other ingredients such as olives, black beans and corn.
- 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!
- If stored properly, enchiladas can last in the fridge for up to 4 days.
- You can use sour cream in place of Greek Yogurt
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!!