Creamy Green Chicken Enchiladas in Just 15 Minutes (

You know those nights when you’re racing against the clock, hungry kids are asking “what’s for dinner?” for the third time, and takeout menus start looking really tempting? That’s exactly when my Green Chicken Enchiladas come to the rescue! This creamy, cheesy, soul-warming dish is my go-to weeknight hero – it’s packed with flavor thanks to tangy salsa verde and juicy rotisserie chicken, yet comes together faster than you can say “meal delivery service.”

I’ll never forget the first time I whipped these up on a busy Wednesday. My daughter’s soccer practice ran late, the dog tracked mud through the kitchen, and I hadn’t even thought about dinner. But with one stop for a rotisserie chicken and a quick raid of my pantry, I had these bubbling, golden enchiladas in the oven before the muddy paws were even cleaned up. The smell of warm corn tortillas and melted cheese brought everyone running – even my usually picky middle child, who now requests these at least twice a month. That’s the magic of this recipe: it feels homemade and special, but doesn’t require you to be a meal planning guru or spend hours in the kitchen.

What makes these enchiladas so foolproof? It’s all about that creamy salsa verde sauce hugging tender chicken, the way the tortillas get just slightly crisp at the edges while staying soft inside, and the glorious blanket of melted Monterey Jack that makes every bite irresistible. Whether you’re feeding a crowd or prepping freezer meals for those crazy weeks (we’ve all been there!), this is one recipe that never lets me down.

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Why You’ll Love These Green Chicken Enchiladas

Listen, I know you’ve got about a million recipes to choose from—but trust me, these green chicken enchiladas are going straight into your regular rotation. Here’s why:

• Weeknight superhero: With pre-cooked rotisserie chicken, this comes together faster than you can say “takeout.” Seriously—15 minutes of prep and you’re done!
• That creamy dreamy texture: The salsa verde and sour cream combo creates this luscious sauce that makes every bite irresistible. Even my “no-green-sauce” husband begs for seconds.
• Freezer magic: Assemble these babies ahead and freeze them (unbaked) for those “I can’t even” nights. Future you will send present you thank-you notes.
• Kid-approved (no really!): The mild tang of the verde sauce seems to be the gateway drug for little palates. My picky eater calls them “green tacos” and devours them.
• Leftover love: Somehow they taste even better the next day—hello, meal planning win! Just pop ’em in the oven at lunchtime and dinner’s done.

Bottom line? This is the weeknight casserole that feels like a hug in a baking dish. And who couldn’t use more of that?

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Ingredients for Green Chicken Enchiladas

Here’s everything you’ll need to make these creamy, dreamy green chicken enchiladas. I’ve learned over the years that quality ingredients really do make a difference—especially when the recipe is this simple!

• 2 cups shredded rotisserie chicken (about half a large chicken—save the rest for tacos tomorrow!)
• 12 corn tortillas (the 6-inch ones work best—trust me on this)
• 2 cups salsa verde (my homemade version is amazing, but store-bought works great in a pinch)
• 1 cup sour cream (full-fat for maximum creaminess, but light works too)
• 2 cups shredded Monterey Jack cheese (about 8 oz—feel free to eyeball this!)
• 1/2 cup chopped fresh cilantro (stems and all for extra flavor)
• 1/2 cup diced white onion (soak in cold water for 5 minutes if raw onion bothers you)
• 1 tsp ground cumin (that warm, earthy flavor is everything)
• 1/2 tsp salt (always taste as you go—chicken saltiness varies)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

Ingredient Notes & Substitutions

Life happens—here’s how to adapt when your pantry isn’t cooperating:

Tortilla talk: Corn tortillas give that authentic texture, but flour tortillas won’t split when rolling (great for beginners). For gluten-free, use certified corn tortillas.

Salsa swap: Out of verde? A can of green enchilada sauce mixed with 1/4 cup chopped cilantro works. Or go rogue with my 5-minute blender salsa verde.

Cheese choices: Monterey Jack melts perfectly, but pepper jack adds heat. For low-lactose, try vegan cheese or reduce cheese by half—the sauce keeps it moist.

Chicken hacks: No rotisserie chicken? Poach 2 breasts in broth (15 minutes!), or use leftover turkey in a pinch. Even canned chicken works in emergencies!

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How to Make Green Chicken Enchiladas

Alright, let’s get these cheesy, saucy beauties in the oven! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turn out perfect on the first try.

1. Heat things up: Preheat your oven to 375°F (190°C). No guessing games here—use that oven thermometer if you’ve got one! While that’s warming up, grab a 9×13 inch baking dish and give it a quick spray with cooking oil.
2. Get saucy: In a big mixing bowl, combine your shredded chicken with 1/2 cup of salsa verde, all the sour cream, half the cheese (trust me, we’ll use the rest), cilantro, onion, cumin, salt, and pepper. Mix it all up until it’s creamy and dreamy.
3. Tortilla prep: Here’s my secret weapon—warm those corn tortillas! I microwave them wrapped in damp paper towels for 30 seconds to make them pliable. No more cracking when you roll!
4. Assembly line: Spoon about 1/4 cup of filling onto each tortilla, roll it up tight like a little burrito, and nestle it seam-side down in your baking dish. Squish them in there cozy-like—they’ll support each other during baking.
5. Top it off: Pour the remaining salsa verde over the top (try to cover every inch—I use the back of a spoon to spread it). Then shower everything with the rest of that glorious cheese.
6. Bake to perfection: Pop it in the oven for 20-25 minutes. You’re looking for bubbly sauce and golden, slightly crispy cheese edges. If you want extra browning, broil for the last minute (but watch closely!).

Tips for Perfect Green Chicken Enchiladas

A few tricks to make sure your green chicken enchiladas are absolute showstoppers every single time:

Tortilla magic: Beyond just warming them, I sometimes give tortillas a quick fry in oil (about 10 seconds per side) for extra flavor and sturdiness. Just pat them dry first!

Soggy bottom solution: Hate when the bottom gets mushy? Pour 1/4 cup of sauce in the baking dish before adding rolled tortillas—it creates a protective layer.

Cheese perfection: For that beautiful golden top, wait until the last 7 minutes to add the remaining cheese if you’re using a lot. And always grate your own—pre-shredded doesn’t melt as nicely.

Broil with caution: That last-minute broil makes everything extra gorgeous, but set a timer for 90 seconds and DON’T walk away. Burnt cheese is the saddest kitchen tragedy.

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Serving Suggestions for Green Chicken Enchiladas

Oh, how I love the moment when these enchiladas come out of the oven all bubbly and golden! Here’s how I make it a complete meal that always has my family racing to the table:

First, never underestimate the power of Mexican rice—that fluffy, tomato-y goodness is practically enchilada’s best friend. Or keep it simple with some black beans tossed with lime and chopped onions. When I’m feeling fancy (or have extra avocados), my quick avocado salad (just cubes of avocado, cherry tomatoes and a squeeze of lime) adds the perfect fresh contrast to the rich, cheesy enchiladas.

Top it all off with those finishing touches: extra sour cream for swirling, a handful of fresh cilantro for that pop of green, and maybe a few thinly sliced radishes if you want some crunch. Trust me—your basic Tuesday night dinner just got a whole lot more exciting!

Storing and Reheating Green Chicken Enchiladas

One of my favorite things about these green chicken enchiladas? They actually get better as leftovers! Here’s how I keep them tasting fresh and delicious all week long (or even longer):

Fridge storage: Cool any leftovers completely, then tuck them into an airtight container—they’ll stay perfect for 3-4 days. Pro tip: Keep the enchiladas whole rather than cutting them up to prevent drying out. That creamy salsa verde sauce works like magic to maintain moisture!

Freezer magic: These are a meal planning dream! Assemble the enchiladas without baking, wrap the whole dish tightly in plastic wrap and foil (or use a freezer-safe container), and freeze for up to 3 months. You can also freeze individual portions in microwave-safe containers for quick solo meals. Thaw overnight in the fridge before baking as directed—add 5-10 extra minutes since they’ll be cold.

Reheating right: Always reheat in a 350°F oven for 15-20 minutes until hot through—it keeps the texture perfect. For single servings, the microwave works in a pinch (about 2 minutes on high), but the oven helps maintain that gorgeous crispy cheese topping we all love. Sprinkle a little extra cheese before reheating to make it feel fresh-baked!

Nutritional Information

Each serving (about 2 enchiladas) packs approximately 420 calories, with 22g fat (11g saturated), 28g protein, and 32g carbs (including 4g fiber). Keep in mind—these numbers might shift slightly depending on your exact ingredients (like extra cheese or full-fat vs light sour cream). Always check nutrition labels if you’re tracking closely!

More Easy Weeknight Dinners

If you loved these green chicken enchiladas, just wait until you try my Chicken Tinga Tacos—they’re another family favorite that comes together in no time! Or for something different, my Creamy White Chicken Chili is perfect for cooler nights. Both recipes make meal planning a breeze—just like this one.

Green Chicken Enchiladas

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Bake creamy salsa verde enchiladas with shredded chicken, cheese, and corn tortillas for a quick weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 cups shredded rotisserie chicken
• 12 corn tortillas
• 2 cups salsa verde
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped cilantro
• 1/2 cup diced onion
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F.
2. Mix chicken, 1/2 cup salsa verde, sour cream, 1 cup cheese, cilantro, onion, cumin, salt, and pepper in a bowl.
3. Warm tortillas briefly to soften.
4. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
5. Pour remaining salsa verde over enchiladas and top with remaining cheese.
6. Bake 20-25 minutes until bubbly and golden.

Notes

• Use flour tortillas if preferred.
• Freeze unbaked enchiladas for later.
• Top with extra sour cream and cilantro before serving.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 420
• Sugar: 5g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg