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.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

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.

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 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! :)

Image of Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 enchiladas 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican


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.



  • 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!

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88 Responses
  1. Sandra

    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.

  2. Sandi

    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!

  3. nanci

    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.  So yes, only if you use corn tortillas. And why not use corn since that’s the traditional tortilla for enchiladas. Cheers

  4. Roslyn

    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! 

  5. Lynette

    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!

  6. Carla

    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!

  7. Kat

    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!!!!

  8. Em

    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.

  9. Sherry

    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!

  10. Jonathan

    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!

  11. Betty Duncan

    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.

  12. Lynne Bauereiss

    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.

  13. Peg

    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. :)

  14. Jena

    Love this! Had it for dinner tonight and everyone raved about it! I ate much more than 1 serving also. So easy and tasty.

  15. Lynne Bauereiss

    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! :)

  16. Laura

    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.

  17. Beth

    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!!!

  18. Kristi

    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.

  19. Karri

    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.

  20. Toni

    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.

  21. Jaime

    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! :)

  22. Stevie

    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. :-))))

  23. Francine

    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!!

  24. Stacy

    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!

  25. Michelle Drayton-Fisher

    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!

  26. Peggy Hinkle

    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.


  27. Anna

    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!

  28. cathy

    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

  29. Kelly

    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!

  30. Lori

    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!

  31. Nancy

    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.

    1. Amanda

      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!

  32. Korilynn

    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.

  33. Wendy (The Weekend Gourmet)

    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.

  34. Gayle

    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! :)

  35. Kay

    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!!!

  36. Amanda

    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!

  37. Jenny Flake

    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!

  38. Jen and Emily @ Layers of Happiness

    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 :)

  39. Danielle @ TheCharmItSpot

    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!

  40. Anele @ Success Along the Weigh

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

  41. Kim | Just For Clicks

    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. :-)

  42. Madison

    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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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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