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You’re about to learn how to make salsa verde chicken enchiladas the easy way using rotisserie or poached chicken.
Quick Salsa Verde Enchiladas
Am I saying quick and enchiladas in the same sentence? Yes! Using rotisserie chicken for dinners is my #1 hack for cutting down cooking time and turning those elaborate meals you love into easy meals you can enjoy any given night. You’re welcome!
You can make this salsa verde chicken enchiladas in half an hour by using a rotisserie chicken or poaching chicken ahead and shredding it in a minute with the hand mixer. Then it’s all about mixing and rolling super fast and letting the oven do the rest. Woohoo!
Thinking about shredding chicken in bulk to build more epic meals? Fantastic idea. I use it for EVERYTHING, including these chicken enchilada tacos that taste like a million bucks.
Ingredients
You’ll find the measurements in the printable recipe card, but first, check out the simple ingredients you need to make these delicious salsa verde chicken enchiladas:
- Shredded chicken: use rotisserie or poached chicken.
- Salsa verde: infuses the chicken with tons of flavor. Make salsa verde at home or use one from the store.
- Canned diced tomatoes & green chilies: more flavor? Yes, please!
- Shredded cheddar cheese: holds the filling and makes the enchiladas deliciously cheesy!
- Flour tortillas: you want them to be burrito-sized.
- Sour cream: my favorite topping for enchiladas.
- Cilantro: you’ll use it for garnish.
How to Make Salsa Verde Chicken Enchiladas
When you follow these simple steps, you realize how easy it is to make salsa verde chicken enchiladas at home! Check it out for yourself:
- Prep
While the oven preheats, pour 1 cup of salsa verde into a greased baking dish. - Shred the chicken
Remove the meat from the rotisserie chicken. You can shred it finely with a hand mixer. - Make the filling
Pour another cup of salsa, the green chilies, and half of the cheese over the shredded chicken and mix well to combine. - Assemble
Top each tortilla with the salsa verde chicken, rolling them up as tightly as possible. Place them in the baking dish, seam-side down. Top the enchiladas with the remaining salsa verde and cheddar cheese. - Bake
Bake the enchiladas covered with foil to keep them from drying out. In the last 5 minutes of cooking, remove the foil. - Add toppings
Let the enchiladas rest for a few minutes before serving. Add sour cream, cilantro, and your favorite toppings. Enjoy!
How to Know When Enchiladas Are Done
All the ingredients in this recipe are already cooked, so you place the enchiladas in the oven to warm them and melt the cheese. With the oven set to 350F, enchiladas are done after 20 to 25 minutes. Once the sauce on the sides is hot and bubbly, you can remove the enchiladas from the oven.
What to Serve with Chicken Enchiladas
You can serve these chicken enchiladas by themselves and all it a day or add more nutrition on the side! I like serving this meal with cilantro lime rice or this flavorful Mexican cauliflower rice. A simple everyday salad or a corn and tomato salad also pairs amazingly well with this dinner.
More Recipes with Salsa Verde Chicken
Craving more salsa verde in your meal rotation? I’ve got you covered! Make these incredible salsa verde chicken tacos in the slow cooker and get ready to drool! Another favorite in my place is this 30-minute salsa verde chicken pasta. It’s delicious and super easy to make from scratch. Yay!
Salsa Verde Chicken Enchiladas
Ingredients
- 1 rotisserie chicken
- 3 7- ounce cans of salsa verde, or 3 cups
- 10 ounce can diced tomatoes & green chilies, drained
- 1 ½ cups shredded cheddar cheese
- 8 flour tortillas, burrito sized
- Sour cream, for serving
- Cilantro, for garnish
Instructions
Prep:
- Preheat the oven to 350F and spray or grease a 9×13 baking dish.
- Remove the meat from the rotisserie chicken and place it directly into a large bowl, you'll need a about 4 cups of cooked, shredded chicken, more if you want to stuff the enchiladas more. Use a hand mixer to finely shred it in under a minute.
Assemble:
- Pour 1 can, or about 1 cup of salsa verde, on the bottom of the baking dish. Move it around to distribute and coat the bottom of the baking dish.
- Pour another can, about 1 cup, of salsa verde over the shredded chicken. Add the green chilies and 1 cup of shredded cheese. Mix well to combine.
- Place a tortilla on a flat surface, top it with ½ cup of the chicken mixture, place it in the middle of the tortilla, and roll it up as tightly as possible. Place it in the baking dish, seam-side down. Repeat this process with the remaining tortillas.
- Pour the remaining can of salsa verde, another cup, over the tops of the enchiladas and spread it evenly using the back of a spoon. Sprinkle the remaining ½ cup of shredded cheese on top.
Bake:
- Cover the enchiladas with foil and bake in the preheated oven for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.
- Remove it from the oven and let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings.
Storage:
- Refrigerate any leftover chicken enchiladas in an airtight container for up to 3 days. Warm up in the microwave, for 1 to 2 minutes.
Tammy says
These were so delicious and easy to make! Perfect for a weeknight dinner also great leftover for breakfast the next day 😀