February 25, 2014

Salsa Verde Chicken Enchiladas

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

So excited to share this 4-ingredient dinner with you today! It has instantly become one of our new favorites. I love, love, love salsa verde. I don’t even need chips, I can just eat it with a spoon! It is seriously addictive, and it is perfect in these cheesy chicken enchiladas!! This recipe is so quick and easy. You can even make it ahead of time and bake it later for fast weeknight meals. Come take a look at how easy it is! :)

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Here’s all you’ll need. Seriously, just four ingredients for this fast, delicious dinner!

  • Salsa Verde — Find it right next to the regular salsa.
  • Flour tortillas — Soft taco size
  • Precooked, shredded or chopped chicken — A rotisserie chicken is perfect for this! Stayed tuned at the end of the post for more suggestions for using up leftover rotisserie chicken.
  • Shredded Cheese — We love Pepper Jack cheese, and it totally gives these enchiladas a delicious kick! I don’t mind shredding my own cheese with this cut resistant glove. I can shred it quickly and safely and not have to worry about any sliced fingertips! Any kind of your favorite shredded cheese would be good here though, especially Monterrey Jack, Colby Jack, or a Mexican blend.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

To start, combine 3 cups chicken, 1 cup salsa verde, and 1 cup shredded cheese in a bowl.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Spoon about 1/3 cup mixture down the middle of a tortilla.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Like so.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Fold the tortilla sides over…

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

And place seam side down in prepared baking dish.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

It’s okay if they overlap a bit. At this point you can cover with foil and keep in the refrigerator overnight if you need to make these ahead of time.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

When ready to bake, top enchiladas with remaining salsa…

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

And 1 cup shredded cheese. This recipe normally makes 8 enchiladas, but I halved it since it is just the two of us. Although when they’re gone I always wish we had more!! And they’re even better heated up the next day.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Bake at 350 degrees F uncovered for 20-30 minutes until bubbly.

Dinner in 30 minutes: 4-Ingredient Salsa Verde Chicken Enchiladas

Serve and enjoy!! They’re super cheesy, super creamy, and super delicious!! We love them! Kevin has asked for them four nights in a row. It’s okay because I love them too! :) Hope you enjoy!! :)

More Great Recipes for Leftover Cooked/Chopped Chicken:

*These enchiladas are inspired by these Creamy Chicken Enchiladas from my friend Sommer’s delicious recipe blog, A Spicy Perspective. She makes her own homemade Salsa Verde! If you ever want to make your own homemade salsa verde, be sure to check out her recipe! :)

Salsa Verde Chicken Enchiladas


1 (16 oz) jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups (12 oz) cooked, chopped chicken
8 medium (soft taco size) flour tortillas


1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.

2. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.

3. Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!

Makes 8 enchiladas. Click here for Nutritional Information. Nutritional Information is per enchilada.



Make for: Dinner / Main Dish
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44 Comments



 
 

1
Averie @ Averie Cooks February 25, 2014 at 3:09 am

I love salsa verde. And pepper jack! Gorgeous enchiladas! :) pinned

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2
Madison February 25, 2014 at 6:45 am

The first meal my husband ever cooked for me was enchiladas…his “famous enchiladas.” I am not a fan of the red enchilada sauce…so didn’t really care for his (even though I acted like I did haha). Your enchiladas look perfecto! Cannot wait to try these out and get his verdict. :)

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3
Kim | Just For Clicks February 25, 2014 at 8:45 am

I heart Mexican food… and am pinning this to make for a quick weeknight meal. I love the idea of making the sauce from scratch (like the recipes you linked to), but also really love the option of making a QUICK dinner. :-)

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4
Sandy @ ReluctantEntertainer February 25, 2014 at 8:54 am

Oh, girl, this looks so good. I just love any kind of Mexican food, but enchiladas are always my favorite.

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5
Anele @ Success Along the Weigh February 25, 2014 at 9:28 am

Thank you, you have just changed my plans for dinner tonight! I’m in a dinner rut and this is the perfect rut buster!

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6
TidyMom February 25, 2014 at 9:37 am

wow…..I could eat this right now at 9:30 in the morning!

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7
Bev @ Bev Cooks February 25, 2014 at 10:17 am

You don’t even have to TWIST my arm.

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8
Danielle @ TheCharmItSpot February 25, 2014 at 11:11 am

These enchiladas look amazing!! And only four ingredients? That’s awesome! I absolutely love Mexican, and these sound so easy to make. Thanks for the recipe!

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9
Jen and Emily @ Layers of Happiness February 25, 2014 at 12:16 pm

I love how simple this dish is… I make enchiladas that require so many different steps that I hardly ever make them! But these look so easy and just perfect for a weeknight dinner. In fact, I already have all of the ingredients to make these! I guess I just figured out what I’m making for dinner tonight :)

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10
Marie February 25, 2014 at 1:04 pm

Love, love, love this easy recipe, and will be dinner tonight! Appreciate the recipe!!

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11
ATasteOfMadness February 25, 2014 at 1:26 pm

I can’t believe that I haven’t made enchiladas yet! I have so many four tortillas!! This looks so good!

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12
Jaclyn February 25, 2014 at 2:25 pm

I’m obsessed with enchiladas! You’re version looks delicious and I love how easy these are!

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13
Barbara @ Barbara Bakes February 25, 2014 at 5:49 pm

This is a dinner my family would love too. I almost always have salsa verde in the pantry.

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14
Angie | Big Bear's Wife February 25, 2014 at 7:24 pm

How easy and delicious! I love simple recipes like this!

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15
EdyB February 25, 2014 at 9:37 pm

Yum!

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16
Tieghan February 25, 2014 at 10:41 pm

I mean, it does not get better! Dinner tomorrow!

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17
Jessica @ A Kitchen Addiction February 26, 2014 at 10:06 am

We love enchiladas! Love this quick and easy version!

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18
Jenny Flake February 26, 2014 at 1:55 pm

We are enchilada fanatics! These look amazing girl! Can’t wait for you to tell me about this new social media set up! Seems like a brilliant idea!

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19
Amanda February 26, 2014 at 2:53 pm

There is a local restaurant I love and I always order enchiladas that look like these. Being able to make them at home will be amazing!

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20
Kay February 26, 2014 at 5:47 pm

Made these tonight. Excellent!!! Slight modifications…. I did cook sliced chicken breast on high in a skillet, then slow cooked for 3 hours with cumin and a little salt and red pepper. Wow… Family loved this and very easy!!!

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21
Gayle February 26, 2014 at 6:10 pm

So worth waiting an extra day for! We made these for Dinner tonight and they were WONDERFUL! Perfect eating on this very cold night. Thank you so much for posting this recipe for it will now be a staple at our house. I already decided the leftovers will make a great lunch tomorrow! :)

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22
Wendy (The Weekend Gourmet) February 27, 2014 at 7:08 pm

These are perfect for those busy nights when I work all day, then have to come home and get a post up on the blog! I can’t wait to give these a try…we’re just two in my house (plus two cats…). so this is the perfect portion for us too.

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23
Korilynn February 28, 2014 at 3:48 pm

Those look delicious. I can’t get enough of enchiladas. They have been my favorite since I was a kid and I make them all the time for my kids.

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24
Jocelyn@BruCrew Life March 1, 2014 at 9:27 pm

We love enchiladas in my house!! Yours look gorgeous and delicious! :) Pinned!

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25
MyFrogs March 2, 2014 at 12:41 am

I love salsa verde too! Love it on salad too instead of dressing!

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26
Nancy March 2, 2014 at 12:22 pm

The nutrition info looks kind of high to be for 1 enchilada – are you sure that isn’t for a 2 enchilada serving? Looks like a really good recipe though.

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27
Amanda March 2, 2014 at 12:43 pm

Here’s the nutritional information broken down by ingredient:

2 oz Ortega Salsa Verde – 14 calories
1/4 cups shredded Kraft pepper jack cheese – 115 calories
1 1/2 oz chicken – 64 calories
1 Mission medium flour tortilla – 140 calories

Total: 333 calories per enchilada.

As you can see, most of the calories come from the cheese and the tortilla, so you could switch out a 2% cheese and a lower calorie tortilla to cut by back calories in these enchiladas. In my experience, 2% cheese is usually around 80 calories for a 1/4 cup, so you could cut 35 calories per enchilada just by switching to 2% cheese.

Hope this helps!

28
Jessica March 11, 2014 at 5:25 pm

Looks great! I noticed it says 3 cups of chicken (12 oz). I thought 3 cups would be 24 ounces?

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29
Amanda March 12, 2014 at 3:13 pm

Hi Jessica! The 8 oz = 1 cup is for liquids, not mass. Hope this helps! :)

30
Lori March 20, 2014 at 10:07 am

I made these for my husband with canned chicken (if you can believe it). He thought they were better than any enchiladas he has ever had in a restaurant! They were awesome. Thanks for the recipe!

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31
Kelly April 9, 2014 at 9:06 am

Hi! I’m from Dallas, Tx. where every street corner has a fabulous Tex-Mex restaurant…and as it happens, I’ve eaten at almost all of them. I’ve never heard of flour tortillas in enchiladas before so I can’t wait to try this recipe out. Thanks!

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32
cathy April 10, 2014 at 3:00 am

These enchiladas are totally amazing. I never like green chili or anything that looks like it. I made the 8 the recipe called for and like Amanda, I wish I had more. I work nights so having this in the freezer is for my lunches is great. Thanx Amanda

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33
Anna April 15, 2014 at 5:54 pm

I tried this recipe tonight – it was delicious! So simple – next time I am going to cook and shred the chicken the night before to make it even easier. For an extra kick, I drizzled Cholula over the top. Thanks so much for sharing!

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34
Peggy Hinkle April 17, 2014 at 3:37 am

Having lived in the Southwest more years than I care to say and have eaten a ton of enchiladas and loved them all — I am really looking forward to trying your recipe Amanda. However, I am confused at the last message “I don’t know what Cholula is,.” Can anyone clue me on this and thanks so much.

Peggy

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35
Amanda April 20, 2014 at 3:04 pm

Hi Peggy! Cholula is a brand hot sauce. Hope this helps! :)

36
Michelle Drayton-Fisher April 18, 2014 at 8:55 pm

K&A,
Awesome recipe! So simple and taste great. Thanks for showing it can be “halved”. This will be a monthly meal in my house. Thanks for sharing!
Michelle

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37
Stacy April 28, 2014 at 9:40 am

Love this recipe! There are others out there but they require you to make a sauce to put on top. I honestly prefer this recipe! And of course it’s way easier! I also add 2 mashed up avocados to the mixture. YUM!

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38
Suzanne May 1, 2014 at 10:23 am

Made this last night. It ROCKED! Thanks!

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39
Michelle V May 3, 2014 at 8:14 am

Looks wonderful – has anyone tried it using corn tortillas versus flour?

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40
Linda May 3, 2014 at 10:01 am

I grilled the chicken first, the flavor was a great addition. My family loved this!

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41
Francine May 5, 2014 at 12:27 am

My daughter who hates to cook,but loves to eat followed this recipe and they were delicious!! Im so glad they were quick and easy and not a big mess after!! Thank you!!

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42
Donna July 4, 2014 at 11:19 am

I have 8 jars of salsa verde in my pantry, LOL. Love having another quick recipe where I can use my favorite.

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43
Stevie July 25, 2014 at 7:14 pm

OMG! This is so delic. I ate all of the chicken before I could make the chicken. :-{ So my kids had to eat it without the chicken. THey still loved it. :-))))

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44
Jaime July 30, 2014 at 4:52 pm

Such a quick and easy recipe!!! I added sour cream to the inside mixture and it was great!!! Thank you so much for a great recipe that will be made again and again! :)

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