If you are on the hunt for a comforting, flavorful dish that feels both special and approachable, then you have to try this Easy Green Chicken Enchiladas Recipe. It blends tender shredded chicken, tangy salsa verde, and melty cheese wrapped inside soft tortillas to create a dish that’s bursting with vibrant flavors and cozy textures. Perfect for weeknight dinners or casual gatherings, this recipe offers a satisfying twist on classic enchiladas, with a fresh and zesty green sauce that will quickly make it a family favorite. Let me walk you through how easy and rewarding this recipe is to make at home!
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating enchiladas that sing with flavor, texture, and color. Each one plays a significant role, whether it’s adding creaminess, depth, or freshness to the dish.
- Cooked shredded chicken (4 heaping cups): The hearty protein base that makes these enchiladas filling and satisfying.
- Olive oil (2 tablespoons): Adds a smooth richness and helps sauté the aromatics perfectly.
- Yellow onion, diced (1 small): Provides a mild sweetness and texture when sautéed.
- Garlic, minced (3 cloves): Infuses the filling with warm, savory notes that enhance the overall flavor.
- Chopped green chiles (1 can, 4.5 oz, drained): Deliver a subtle kick and vibrant color that lift the dish.
- Dried oregano (1 teaspoon): Adds an earthy herbal touch that complements the spices.
- Ground cumin (1 teaspoon): Brings a warm, nutty depth that’s classic in Mexican-inspired dishes.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Essential seasonings that round out all the flavors perfectly.
- Salsa verde (1 jar, 16 oz): The tangy, zesty sauce that defines these enchiladas and keeps them moist.
- Shredded Monterey Jack cheese (3 cups, divided): Melts beautifully, offering gooey, creamy richness throughout.
- Plain Greek yogurt (¾ cup): Adds a creamy tang and moist texture—feel free to substitute with sour cream.
- Chopped fresh cilantro (½ cup): Brings a bright, fresh herbal note to the filling and garnishes.
- Flour tortillas (8, 8-inch): Soft and pliable, perfect for rolling up all the delicious filling.
- Optional toppings: Additional Greek yogurt and fresh cilantro for garnish and extra creaminess.
How to Make Easy Green Chicken Enchiladas Recipe
Step 1: Prep Chicken and Preheat
Start by shredding your cooked chicken—this is the heart of your filling. Set it aside while you preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish to prevent sticking and spread a quarter cup of salsa verde evenly across the bottom, giving a flavorful foundation for your enchiladas to bake on.
Step 2: Sauté Vegetables
In a skillet, heat up the olive oil over medium-high heat and sauté the diced onion until it softens and becomes translucent, infusing the kitchen with an appetizing aroma. Lower the heat and add the garlic, oregano, cumin, salt, and black pepper, stirring to combine. Toss in the drained chopped green chiles, letting them warm through so their roasted flavors blend perfectly into the mix.
Step 3: Combine Filling
In a large bowl, stir together your shredded chicken with the sautéed vegetables, half a cup of salsa verde, one and a half cups of shredded cheese, Greek yogurt, and freshly chopped cilantro. Mix until everything is evenly incorporated, giving you a creamy, flavorful filling that’s ready to be wrapped in tortillas.
Step 4: Fill Tortillas
Generously spoon about three-quarters of a cup of the chicken filling onto each flour tortilla. Roll them up tightly to make sure none of that delicious mixture escapes. Place each rolled tortilla seam-side down in your prepared baking dish, lining them up snugly to fit perfectly.
Step 5: Bake to Perfection
Pour the remaining salsa verde over the enchiladas, then sprinkle the rest of the cheese on top for that irresistible, golden finish. Bake the dish in your oven for 35 minutes to let everything meld together. For the last five minutes, switch to broil mode to get the cheese bubbly and beautifully browned—but keep an eye on it so it doesn’t burn.
Step 6: Serve
Once baked, let the enchiladas rest for about 15 minutes so they set up nicely without losing their warmth. Top with extra Greek yogurt and fresh cilantro if you like, then serve immediately to enjoy that creamy, zesty bite in every forkful.
How to Serve Easy Green Chicken Enchiladas Recipe
Garnishes
Adding a dollop of Greek yogurt or sour cream on top instantly enhances the creaminess and cools the spiciness. A sprinkle of fresh cilantro brightens the dish, providing a fresh contrast to the rich cheese and tangy salsa verde. A few slices of avocado or a squeeze of lime can also elevate the flavors beautifully.
Side Dishes
These enchiladas pair wonderfully with simple sides such as Mexican rice or black beans for an authentic touch. A crisp green salad with a light vinaigrette adds a refreshing balance, while some crunchy tortilla chips on the side make every meal complete and fun to share.
Creative Ways to Present
For a casual gathering, serve this Easy Green Chicken Enchiladas Recipe directly from the baking dish for everyone to help themselves. For a more polished dinner, plate individual enchiladas garnished with cilantro, a drizzle of salsa verde, and a lime wedge. You can also cut them into smaller bites for appetizer-style servings at your next party.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are just as delightful the next day. Cool completely and store in an airtight container in the fridge for up to 3 days. The flavors will continue to develop overnight, making for an even tastier meal when reheated.
Freezing
If you want to plan ahead, you can freeze the enchiladas before baking. Assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to cook through.
Reheating
Reheat leftover enchiladas in the oven at 350°F (175°C) for 15-20 minutes until heated through and the cheese is melty again. You can also microwave individual portions for a quick lunch, but the oven method helps maintain that freshly baked texture and flavor.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time without sacrificing the deliciousness of this Easy Green Chicken Enchiladas Recipe.
What can I substitute for Greek yogurt?
Sour cream is an ideal substitute if you prefer a richer and slightly tangier option. Regular yogurt can also work but may be thinner in texture.
Are flour tortillas necessary, or can I use corn tortillas?
You can use corn tortillas if you prefer, but be sure to warm them gently to prevent cracking when rolling, which will help them wrap smoothly with the filling.
How spicy are these enchiladas?
The spice level is mild to moderate due to the green chiles and salsa verde, but you can always adjust by choosing milder or hotter salsa verde varieties to suit your taste.
Can I make this recipe vegetarian?
Yes! Simply swap the chicken for sautéed vegetables or beans and follow the same steps. The salsa verde and cheese provide plenty of flavor to keep the enchiladas delicious and satisfying.
Final Thoughts
There is something so comforting and joyful about sharing a meal like this Easy Green Chicken Enchiladas Recipe with the people you love. It’s approachable enough for busy weeknights yet special enough to impress guests. The blend of tangy salsa verde, creamy cheese, and tender chicken wrapped in soft tortillas feels like a warm hug on a plate. I hope you try this recipe soon and make it your own little tradition!
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Easy Green Chicken Enchiladas Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
These Easy Green Chicken Enchiladas are a flavorful Mexican-inspired dish featuring tender shredded chicken mixed with sautéed onions, garlic, green chiles, and spices, baked in salsa verde and topped with gooey melted cheese. Finished with a dollop of creamy Greek yogurt and fresh cilantro, they make a comforting family meal that’s perfect for weeknights or casual gatherings.
Ingredients
Chicken and Filling
- 4 heaping cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4.5 oz) can chopped green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (16 oz) jar salsa verde
- 3 cups shredded Monterey Jack cheese (or cheddar cheese), divided
- ¾ cup plain Greek yogurt (can substitute with sour cream)
- ½ cup chopped fresh cilantro
Tortillas
- 8 (8-inch) flour tortillas
Optional Toppings
- Additional Greek yogurt
- Chopped cilantro
Instructions
- Prep Chicken and Preheat: Shred the cooked chicken and set aside. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread ¼ cup salsa verde evenly on the bottom of the dish.
- Sauté Vegetables: In a skillet, heat the olive oil over medium-high heat. Add the diced onions and cook until softened, about 3-4 minutes. Reduce the heat to medium-low and stir in the minced garlic, dried oregano, ground cumin, salt, and black pepper. Add the drained green chiles and cook for another 1-2 minutes until heated through.
- Combine Filling: In a large bowl, mix the sautéed vegetable mixture with the shredded chicken, ½ cup of salsa verde, 1½ cups of shredded cheese, Greek yogurt, and chopped fresh cilantro until well combined.
- Fill Tortillas: Spoon about ¾ cup of the chicken filling onto each flour tortilla. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them in a single layer.
- Bake: Pour the remaining salsa verde evenly over the rolled enchiladas. Sprinkle with the remaining 1½ cups of shredded cheese. Bake in the preheated oven for 35 minutes. For the last 5 minutes, switch to broil to bubble and brown the cheese. Watch carefully to avoid burning.
- Serve: Remove from the oven and allow the enchiladas to cool for 15 minutes. Serve warm topped with extra Greek yogurt and chopped cilantro if desired.
Notes
- For cooking chicken, boil or roast chicken breasts and shred using two forks, or use rotisserie chicken for convenience.
- To make the dish gluten-free, substitute flour tortillas with corn tortillas.
- You can substitute sour cream for Greek yogurt if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust spice levels by adding jalapeños or hot sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
