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4.6 from 285 votes

Salsa Verde Chicken Enchiladas

💚🧀🍗 EASY juicy enchiladas with so much flavor from the salsa verde and TONS of melted CHEESE!! Ready in 30 minutes, are made with just a handful of ingredients, and will be an instant family favorite!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10
Calories: 506 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 24 ounces salsa verde divided (Trader Joe's or Herdez are my two favorites)
  • 2 ½ to 3 cups cooked chicken see Note 1 below
  • 8 to 10 medium-sized tortillas I used flour, corn are traditional
  • 1 ½ cups shredded manchego cheese Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted
  • fresh cilantro to taste for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 400F (use convection if you have it) and to a 8x10-inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil.
  2. Evenly add 8 ounces of the salsa verde to the baking dish; set aside.
  3. To a medium bowl, add 8 ounces salsa verde, the chicken, and stir to combine to create the filling mixture.
  4. Divide the filling mixture evenly between 8 to 10 tortillas.
  5. Nestle the filled tortillas in the baking dish after rolling them up, seam side down.
  6. Evenly drizzle the remaining 8 ounces salsa verde over the top of the tortillas.
  7. Evenly sprinkle with the cheese and bake for about 15 minutes, or until cheese has melted and is as lightly golden browned as desired.
  8. Evenly sprinkle with cilantro to garnish and serve immediately.

Notes

  • Chicken: I used diced chicken from my 20-Minute Perfect Oven Baked Chicken recipe. Shredded rotisserie chicken is a great time-saving shortcut. Traditionally, chicken is poached in water with half an onion and a few cloves of garlic and then shredded for enchiladas.
  • Tortillas: If using corn tortillas, warm them gently for a few minutes in a low oven which will make them easier to roll without tearing.
  • Storage: Enchiladas will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition Information

Serving 1 Calories 506kcal (25%) Carbohydrates 19g (6%) Protein 37g (74%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 15g Cholesterol 131mg (44%) Sodium 386mg (16%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 506

% Daily Value*

Serving 1
Calories 506kcal 25%
Carbohydrates 19g 6%
Protein 37g 74%
Fat 30g 46%
Saturated Fat 13g 65%
Polyunsaturated Fat 15g 88%
Cholesterol 131mg 44%
Sodium 386mg 16%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.