Easy Salsa Verde Chicken Enchiladas

Easy Salsa Verde Chicken Enchiladas – Creamy, cheesy, and packed with flavor, these quick enchiladas are made with rotisserie chicken and store-bought salsa verde for the ultimate easy weeknight dinner.

Easy Salsa Verde Chicken Enchiladas

These easy salsa verde chicken enchiladas are creamy, cheesy, and incredibly satisfying. The best part? They come together fast using rotisserie chicken and a simple shortcut sauce.

If you need a dinner that feels homemade but doesn’t take forever, this is it. Perfect for busy weeknights, family dinners, or casual entertaining.

Why You’ll Love These Enchiladas

• Ready in under 45 minutes
• Uses rotisserie chicken for convenience
• Creamy, mild, and kid-friendly
• Perfect for make-ahead meals
• Customizable with your favorite toppings

What Is Salsa Verde?

Salsa verde is made with tomatillos, a small green fruit that looks like a tomato but has a brighter, tangier flavor. It gives these enchiladas a fresh, slightly zesty taste that pairs perfectly with creamy ingredients.

Using store-bought salsa verde keeps this recipe quick and easy, while still delivering tons of flavor.

How To Make Salsa Verde Chicken Enchiladas

We start by sautéing onions and cilantro in olive oil until soft and fragrant. Then the salsa verde and sour cream are added to create a creamy, mild sauce that’s perfect for kids and adults alike.

Part of the sauce is set aside, and the rest is mixed with shredded chicken to create a flavorful filling.

Next, the chicken mixture is rolled into tortillas along with shredded cheese and placed into a baking dish.

Once assembled, the enchiladas are covered with the reserved sauce and topped with more cheese, because obviously, more cheese is always the right choice.

Make Ahead Tips

You can assemble these enchiladas ahead of time, cover them tightly, and refrigerate until ready to bake. This makes them perfect for busy nights or entertaining.

When ready, bake at 350°F for about 20–25 minutes until hot and bubbly.

Topping Ideas

Once baked, you can customize your enchiladas with your favorite toppings:

• Fresh tomatoes
• Red onion
• Cilantro
• Avocado
• Green onions
• Extra sour cream

Tips for the Best Enchiladas

• Don’t overfill, or tortillas may tear
• Warm tortillas before rolling to make them flexible
• Use rotisserie chicken for the best flavor and convenience
• Don’t skimp on the sauce; it keeps everything moist

I hope you can try these easy salsa verde chicken enchiladas at home. If you do, tag me @LivingSweetMoments or use #LivingSweet so I can see your creations!

Print Recipe

3.56 from 18 votes

Easy Salsa Verde Chicken Enchiladas

Creamy, cheesy salsa verde chicken enchiladas made with tender shredded chicken, tangy green sauce, and melty cheese. This easy weeknight dinner comes together in just 35 minutes and is always a family favorite.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Entree

Cuisine: Mexican

Keyword: enchiladas, salsa verde chicken enchiladas

Servings: 8 enchiladas

Calories: 388kcal

Ingredients

• 1 rotisserie chicken shredded (or 4 cooked chicken breasts)
• 2 cups shredded Mexican cheese
• 1/2 red onion diced
• 1/4 cup cilantro chopped
• 2 teaspoons olive oil
• 1/2 cup sour cream
• 2 cups salsa verde
• 7 –8 flour tortillas or corn for gluten-free

Garnish (optional)

• 1 tomato chopped
• Cilantro chopped
• Red onion diced

Instructions

• Preheat oven to 350°F
• Heat olive oil in a large skillet over medium heat
• Add the diced red onion and cilantro, cook until softened, about 2–3 minutes
• Pour in the salsa verde and simmer for 2 minutes
• Stir in the sour cream until smooth and creamy
• Reserve 1 cup of the sauce for topping
• Add shredded chicken to the remaining sauce and mix until fully coated
• To assemble:
• Fill each tortilla with about 1/4 cup of the chicken mixture and 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in a greased baking dish
• Pour the reserved sauce over the enchiladas and top with remaining cheese
• Bake uncovered for 20 minutes, or until the cheese is melted and bubbly
• Garnish with tomatoes, cilantro, and red onion
• Serve warm and enjoy

Notes

- Warm tortillas before rolling to prevent cracking
- Corn tortillas can be used for a gluten-free version
- Rotisserie chicken saves time and adds extra flavor
- You can assemble ahead and refrigerate up to 24 hours before baking
- Add avocado, sour cream, or hot sauce for serving

Nutrition

Serving: 1enchilada | Calories: 388kcal | Carbohydrates: 19g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 1035mg | Potassium: 238mg | Fiber: 1g | Sugar: 6g | Vitamin A: 789IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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