These easy Salsa Verde Chicken Enchiladas are made with just 4 ingredients. This is the perfect dinner recipe for a busy weeknight! The flavors won’t disappoint either.
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! :)
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.
How to Make Salsa Verde Chicken Enchiladas
To start, combine 3 cups chicken, 1 cup salsa verde, and 1 cup shredded cheese in a bowl.
Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish.
Spoon about 1/3 cup mixture down the middle of a tortilla.
Like so.
Fold the tortilla sides over…
And place seam side down in prepared baking dish.
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.
When ready to bake, top enchiladas with remaining salsa…
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.
Bake at 350 degrees F uncovered for 20-30 minutes until bubbly.
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 Chicken
- Cheesy Chicken Bacon Broccoli and Rice
- Salsa Verde Chicken
- Easy Chicken and Couscous Skillet Dinner
- Crispy Southwestern Wontons
- Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage
- Cheesy Chicken, Bacon and Avocado Quesadillas
*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! :)
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Salsa Verde Chicken Enchiladas
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Prep Time: 5 minutes -
Cook Time: 25 minutes
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Total Time: 30 minutes
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Yield: 8 enchiladas 1x
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Category: Dinner
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Method: Oven
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Cuisine: Mexican
Prep Time:
Yield:
Category:
Method:
Cuisine:Description
These easy Salsa Verde Chicken Enchiladas are made with just 4 ingredients. This is the perfect dinner recipe for a busy weeknight! The flavors won’t disappoint either.
Ingredients
- 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
Instructions
- 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.
- 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.
- Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!
Making this tonight again!
LOVE everything about this recipe….simple ingredients, great way to use leftover roasted chicken, great taste, really no prep time. Sometimes I even add leftover corn or black beans inside it. Also, sometimes I top it off with sour cream and a few diced tomato.
Made this tonight using rotisserie chicken, Pepper Jack cheese inside, and Monterey Jack cheese on top. I made mostly flour tortillas but did try a few corn ones. Stick with the flour!!! My family all agrees the flour is best. These were a definite hit and will be made again. Already passing it on to my sister!
Anybody use shredded beef?
I’m going to make these however…do you realize there is a tag that says they’re gluten free? But you use flour tortillas. Â So yes, only if you use corn tortillas. And why not use corn since that’s the traditional tortilla for enchiladas. Cheers
This is one of my husband’s favorite meals. I make the salsa verde from scratch and it’s so easy, delicious and cheap! I always make The full recipeand freeze half in tin foil ready to heat up another day. Thanks for the recipe!Â
So glad you guys enjoy!! :)
I made this with left over rotisserie chicken last night. We all loved it! I found green enchilada sauce at Whole Foods and used that on the outside and the salsa verde on the inside. I don’t know if it made much difference. This is definately a keeper. Thanks!
Can save even more calories by using corn tortillas instead of flour… 60 calories less.
I was visiting a friend and she had left over rotisserie chicken and couldn’t think of a way to use the leftovers. Found this recipe on line and it was a hit! Will definitely be making this again!
Can these be made ahead and frozen?
I made these half flour, half corn tortilla, all in one pan. There were none left. Awesome recipe as written. Only change was to make half corn tortilla. May be my new favorite recipe!!!!
I just made This  and was delicious and easy. Thanks
Do you think these would be okay to make the night before?
I love not only is the recipe 4 ingredients but it’s cheap and easy to put together! I used canned chicken for the recipe because that’s all I had on hand, and it turned out delicious! I’m adding this to my recipe book for simple weekday dinners. I finally cooked something my boyfriend enjoys as well lol.
How many calories and total fat is in this recipe?
I made the 8 count, but it turned into a 9 count, I had that much filling. I refrigerated mine overnight and baked them the next night. And had to go buy another jar of salsa verde, there was only a little bit for pouring over the enchiladas. So I used a jar and a half. But otherwise stuck to your recipe. I really loved it, I ate 2 but wanted to eat more. My husband ate 3 after grumbling he likes red sauce, I suggested next time he do the cooking and he can do what he wants! Today he’s eating leftovers, so your recipe was a hit with me and my husband! Really delicious!
Freezer Prepping: Can you freezer this meal?
I like to add black beans, yum!!
Found your recipe for your “Diamond Burgers” on Pintrest (by the way I’m making them tonight). Since I figured you had more recipes that I couldn’t wait to make I followed you, went went to your website. Girl, was I right! What an amazing collection of “got to make” recipes! Also, am I correct that you live in Houston? I did for 38 years until I moved November 2014 to where your latest of what has obviously been an incredible life of travel destinations, Asheville, NC where my partner Tommy and I started a business flying UAVs capturing aerial video & digital stills. As you know not a more beautiful place for it. Have to say we don’t miss Houston one bit!
Oh my . . . these enchiladas are soooo good! My only addition to the recipe was chopped, fresh cilantro (my favorite herb). The soft tortillas give these enchiladas a top-notch score in comfort-food-you-love. I’ll be making them often.
this recipe has become one of our favorites. making tonight
These have absolutely become one of my favorite recipes. I boil a whole chicken so that I have plenty, and then follow the recipe exactly. The enchiladas are just fabulous!! What a simple and wonderful recipe. But I always have left over chicken mix. You know what it’s great for? Chicken salad sandwiches!! It’s got a nice pop from the pepper jack cheese, and it would make wonderful sandwiches for a party. Yum yum!! I put some on rye bread and it was just delicious. Soooo – it is a versatile recipe as well.
I can’t wait to try some of your other recipes. If they are as good as this one – I won’t have to look anywhere else for something to make for dinner!! Thanks so much for this recipe! I make it often.
Best. Chicken. Enchiladas. Ever. Thanks so much for sharing! Adding this to my “company’s coming” repertoire and I know it will be a big hit. Will have to double or triple the recipe, though–my hubby and I cleaned up the half-size version and fought over who got to scrape the dish afterwards. Would hate to have to do that in front of company. :)
Made this tonight and it was delicious! Much fewer ingredients then my usual recipe. :)
Thanks for sharing!
Love this! Had it for dinner tonight and everyone raved about it! I ate much more than 1 serving also. So easy and tasty.
My oh my….I made these for the second time tonight and they are just soooo good! Thank you so much for sharing this recipe; it’s delicious. I love easy dinners on a busy week day and this sure fit the bill! I can’t wait to try some of your other recipes as well. Keep them coming! :)
I bet they’re tasty! My mother is Mexican and would be appalled at the thought of using flour tortillas though! Corn tortillas give such a great flavor. Just steam them first a few at a time so they’re pliable. I run water over them and heat them in the microwave and it works just as well as a steamer.
I was given a huge bottle of verde sauce and didn’t know what to do with it, until I saw your website! I made this recipe today and my family just loved, loved, loved it!!! and it was really easy!! Thank you for this great idea. I also posted it on my facebook so that all my friends can see it!!”Thanks!!!
Are these really spicy or hot?
We love these. My husband doesn’t like spicy food so I use Jack or cheddar cheese. I have also mixed sour cream into the salsa verde to tone down the heat.
I make salsa verde enchiladas a lot so I like taking a peak at versions on the internet to get new ways to tweak them. I live in San Antonio and we have LOTS of Mexican food here. These look good, and I think I will use you suggestion for pepper jack, but I have never heard of using flour tortillas for enchiladas. That would be almost blasphemy here, LOL. Amanda, have you tried them with corn? Corn tortillas have fewer calories and make the meal gluten-free as well. They are also cheaper. I heat some salsa verde in a SMALL skillet with a tad of oil or water. Then I dip in each corn tortilla to warm it and moisten it before filling it with chicken and cheese. This does add one more step to the prep work but the flavor is so worth it. Happy cooking :)
P.S. we make veggie enchiladas as well, which as definitively NOT traditional, but we love them.
I’ve never seen enchiladas with flour tortillas. I basically make the same recipe but I take uncooked chicken and throw it in the crockpot with a jar of salsa verde. Then when I get home, shred, roll the shredded chicken in corn tortillas, spoon leftover salas verde on top and sprinkle with crumbled queso fresco. Pretty much the same recipe. Using the salsa verde is so much better and fresher tasting than using the green enchilada sauce.
disregard last post I just scrolled up and read recipe
I am going to make tonight but I wanna make the full recipe you mentioned. so would I jusy double everything
We make a similar enchilada and my kids love them! We add chopped cilantro and a little lime juice to the filling.
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! :)
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. :-))))
I have 8 jars of salsa verde in my pantry, LOL. Love having another quick recipe where I can use my favorite.
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!!
I grilled the chicken first, the flavor was a great addition. My family loved this!
Looks wonderful – has anyone tried it using corn tortillas versus flour?
Made this last night. It ROCKED! Thanks!
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!
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
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
Hi Peggy! Cholula is a brand hot sauce. Hope this helps! :)
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!
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
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!
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!
Looks great! I noticed it says 3 cups of chicken (12 oz). I thought 3 cups would be 24 ounces?
Hi Jessica! The 8 oz = 1 cup is for liquids, not mass. Hope this helps! :)
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.
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!
I love salsa verde too! Love it on salad too instead of dressing!
We love enchiladas in my house!! Yours look gorgeous and delicious! :) Pinned!
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.
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.
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! :)
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!!!
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!
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!
We love enchiladas! Love this quick and easy version!
I mean, it does not get better! Dinner tomorrow!
Yum!
How easy and delicious! I love simple recipes like this!
This is a dinner my family would love too. I almost always have salsa verde in the pantry.
I’m obsessed with enchiladas! You’re version looks delicious and I love how easy these are!
I can’t believe that I haven’t made enchiladas yet! I have so many four tortillas!! This looks so good!
Love, love, love this easy recipe, and will be dinner tonight! Appreciate the recipe!!
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 :)
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!
You don’t even have to TWIST my arm.
wow…..I could eat this right now at 9:30 in the morning!
Thank you, you have just changed my plans for dinner tonight! I’m in a dinner rut and this is the perfect rut buster!
Oh, girl, this looks so good. I just love any kind of Mexican food, but enchiladas are always my favorite.
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. :-)
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. :)
I love salsa verde. And pepper jack! Gorgeous enchiladas! :) pinned