Can I use other types of meat instead of chicken?

Absolutely! Shredded beef, pulled pork, or even cooked turkey are all delicious. Just make sure your filling is moist and flavorful so the enchiladas don’t dry out.

Do corn or flour tortillas work better?

It’s all about personal taste. Corn tortillas bring a more traditional texture and a slight sweetness, but flour tortillas are softer and easier to roll. Choose whatever you love (or have on hand).

How do I keep the enchiladas from turning soggy?

Use just enough salsa to cover, not smother. Baking uncovered also helps everything crisp up a bit, especially around the edges.

Can I assemble these ahead of time?

Absolutely. Assemble the enchiladas (without baking), cover, and refrigerate for up to a day in advance. Bake when ready to serve for ultimate convenience.

Salsa Verde Chicken Enchiladas Recipe

Name: Salsa Verde Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 8 to 10 medium-sized tortillas (flour or corn); 2 1/2 to 3 cups cooked chicken, shredded or diced; 24 ounces salsa verde, divided; 2 tablespoons olive oil; 1 1/2 cups shredded manchego cheese (or Monterrey Jack, Pepper Jack, or cheese blend); Fresh cilantro, to taste, for garnish

There’s something magical about a tray of piping hot enchiladas coming out of the oven—especially when they’re as easy and vibrant as these Salsa Verde Chicken Enchiladas. Picture tender bites of seasoned chicken, nestled in soft tortillas, blanketed in bright, tangy salsa verde, and topped with gooey melted cheese. The best part? This meal comes together in just 30 minutes, making it your new weeknight lifesaver. With store-bought shortcuts and simple steps, there’s nothing stopping you from enjoying these crowd-pleasers any night you crave something cozy and downright irresistible.

Why You’ll Love This Recipe

Speedy Weeknight Solution: Prep to plate in about half an hour. That’s dinner, done and dusted with minimal effort.
Effortless Comfort: Uses cooked or rotisserie chicken, so there’s no need to fuss over simmering pots or slow cooks.
Fresh Flavors, Bold Taste: The spicy, tart pop of salsa verde with creamy, stretchy cheese and aromatic cilantro is unbeatable.
Customizable to the Core: Easily adaptable based on what’s in your pantry or what you’re craving—feel free to make it your own!

Ingredients You’ll Need

Gather these simple ingredients and make each one work for you:

Olive Oil: For coating the bottom of your dish and keeping everything from sticking. If you prefer, avocado oil works too.
Salsa Verde: This is the backbone of flavor—choose a store-bought brand you love for guaranteed success. Herdez and Trader Joe’s always deliver.
Cooked Chicken: Rotisserie chicken saves the day here. Diced or shredded chicken both work perfectly.
Tortillas: Flour tortillas roll up easily but corn tortillas are the classic choice. Warm corn tortillas slightly to prevent cracks.
Shredded Cheese: Manchego has a lovely melt, but Monterey Jack, Pepper Jack, or any cheese blend that melts smoothly is fantastic.
Fresh Cilantro: For a burst of herbaceous flavor on top—totally skip it if it’s not your thing, or swap for thinly sliced scallions or chives.

Note: If you love extra heat, feel free to add a few dabs of hot sauce or a sprinkle of chili flakes to the filling!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

These enchiladas are as versatile as you need them to be. Here are some fun spins:

Make It Vegetarian: Substitute chicken with black beans, sautéed vegetables, or even roasted sweet potato.
Spicy Swap: Add chopped jalapeños or a sprinkle of chipotle powder to the chicken mixture for smoky depth.
Add More Veggies: Toss in corn kernels, sautéed onions, or zucchini to sneak in more flavor and color.
Different Sauces: If you’re feeling adventurous, try a red enchilada sauce or a green chile sauce for a twist.
Tortilla Choices: Go gluten-free with corn tortillas, or use whole-wheat for a little more fiber.

How to Make Salsa Verde Chicken Enchiladas

1. Prep the Oven and Dish

Preheat your oven to 400°F. Drizzle olive oil into your baking dish and tip it around to coat—you want every corner slick so nothing sticks.

2. Layer the Flavor

Pour a layer of salsa verde into the base of your dish. This creates flavorful steam and keeps the enchiladas super moist.

3. Make the Filling

Mix more salsa verde with your cooked chicken in a bowl. The salsa soaks in, making every bite juicy and bright.

4. Roll It Up

Spoon the chicken mixture into each tortilla, then roll snugly. Don’t overfill—just enough for a hearty bite in each one.

5. Nestle and Top

Arrange your rolled enchiladas seam side down in the dish. Pour the remaining salsa verde on top, ensuring every inch gets covered, then rain down the cheese generously.

6. Bake to Melty Perfection

Slide the dish into the oven for about 15 minutes, or until the cheese is bubbly and just golden at the edges.

7. Garnish and Serve

Sprinkle with fresh cilantro right before serving. The fragrance is unbeatable!

Pro Tips for Making the Recipe

Warm Corn Tortillas: Briefly heat them in the oven or on a skillet—it’ll make rolling ten times easier and prevent cracks.
Generous Salsa: Don’t skimp! Plenty of salsa in and on top keeps enchiladas moist and flavorful.
Cheese Choices: Always shred cheese yourself if possible—pre-shredded varieties don’t melt as beautifully.
Batch Cook: Double the recipe and freeze one pan—you’ll thank yourself later!

How to Serve

These enchiladas are a main event all on their own, but you can elevate dinner further with a few easy sides:

Crisp Salad: A tangy cabbage slaw or a fresh green salad is perfect to cut through the creamy richness.
Mexican Rice or Beans: Classic sides that never fail to please—try black beans or spicy pinto beans.
Toppings Bar: Offer sour cream, sliced avocado, pickled red onions, and extra cilantro for everyone to customize their plates.

For a party, let everyone build their own enchiladas, or slice them into bite-sized pieces for an irresistible appetizer spread.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftovers in an airtight container. They’ll stay fresh and delicious for up to 5 days—ideal for meal preppers!

Freezing

These enchiladas freeze beautifully. Wrap tightly in foil or store in a freezer-safe container, and they’ll keep for up to 4 months. Thaw in the fridge overnight before reheating.

Reheating

For best results, reheat in a 350°F oven until warmed through and bubbly. In a rush? The microwave works too—just cover with a damp paper towel so they stay soft.

FAQs

Can I use other types of meat instead of chicken?

Absolutely! Shredded beef, pulled pork, or even cooked turkey are all delicious. Just make sure your filling is moist and flavorful so the enchiladas don’t dry out.
Do corn or flour tortillas work better?

It’s all about personal taste. Corn tortillas bring a more traditional texture and a slight sweetness, but flour tortillas are softer and easier to roll. Choose whatever you love (or have on hand).
How do I keep the enchiladas from turning soggy?

Use just enough salsa to cover, not smother. Baking uncovered also helps everything crisp up a bit, especially around the edges.
Can I assemble these ahead of time?

Absolutely. Assemble the enchiladas (without baking), cover, and refrigerate for up to a day in advance. Bake when ready to serve for ultimate convenience.

Final Thoughts

If you’re in need of a fast, flavorful dinner that everyone will rave about, these Salsa Verde Chicken Enchiladas are your answer. Simple enough for weeknights, impressive enough for guests, and totally customizable—what’s not to love? Put these enchiladas on your table and see just how effortless and exciting homemade Mexican meals can be. Give them a try—you might just discover a new family favorite!