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Green Chicken Enchiladas

Overhead view of Green Chicken Enchiladas in a white baking dish, topped with cheese, salsa, and herbs.
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Bake creamy salsa verde enchiladas with shredded chicken, cheese, and corn tortillas for a quick weeknight dinner.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/green-chicken-enchiladas-recipe-easy-dinner/