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These green Chile chicken enchiladas were made with a creamy salsa verde, shredded rotisserie chicken, and lots of cheese. They were so delicious and quite simple to make!
I served them with Mexican rice and refried beans but feel free to serve them on its own or with a side salad.
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – You can use diced or shredded chicken, just make sure it’s fully cooked through.
- Tortillas – I suggest using fried corn tortillas for this recipe because flour tortillas can turn super soft and gummy when they get wet.
- Salsa Verde – Homemade or store-bought works.
- Cheese – I recommend using mozzarella, Pepper Jack, or queso quesadilla.
Top Tips
- Taste the chicken mixture before rolling it in the tortillas. Add more taco seasoning or salt if needed.
- Remember to save 2 cups of sauce before adding the chicken. Use 1 cup for the bottom of the 9×13 dish and 1 cup to pour on top of the enchiladas!
- Bake the enchiladas uncovered. No aluminum foil needed!
Storage
Have any leftovers? Place them in an air-tight container and refrigerate for up to 2 days. Reheat in the oven at 400 degrees F. or microwave for a couple minutes or until heated through.
Tried This Recipe?
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Green Chile Chicken Enchiladas
These green Chile chicken enchiladas were made with a creamy salsa verde, shredded rotisserie chicken, and lots of cheese. They were so delicious and quite simple to make!
Equipment
- 9×13 baking dish
Ingredients
- 2 cups cooked chicken , I used shredded rotisserie chicken
- 12 corn tortillas
- 4 cups salsa verde (medium heat), store-bought or homemade
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 small onion , finely diced
- 2 garlic cloves, finely minced
- 1 cup corn
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon taco seasoning , or to taste
- 2 cups shredded melting cheese, Mozzarella or Pepper Jack Cheese
- salt and pepper to taste
- vegetable oil, for frying corn tortillas
- olive oil, for sautéing onions and garlic
Instructions
- Preheat your oven to 375 degrees F.
- Add about 3 tablespoons of olive oil and onions to a large skillet with high sides. Cook for 3-4 minutes or until the onions are translucent.
- Stir in the garlic and cook for 20 seconds.
- Stir in the salsa verde, cream cheese, and sour cream and allow it to come to a simmer. This should take a few minutes. Save 2 cups of the sauce, 1 cup for the bottom of the 9×13 dish and 1 cup to pour on top of the enchiladas.
- When the sauce starts to simmer and you've removed 2 cups of the sauce, add in the chicken, corn, cilantro, and taco seasoning. Cook for 2-3 minutes or until the mixture is warm. Taste it and add salt and pepper if it needs more flavor.
- Fry the corn tortillas in hot vegetable oil for 30 seconds on each side. Then pat them dry with paper towels to remove any excess oil.
- Pour 1 cup of the sauce into a 9×13 baking dish.
- Add ¼ cup of the chicken mixture onto each tortilla and roll them up. Place the enchiladas seam-side down into the baking dish. Pour the remaining sauce over the enchiladas and cover with shredded cheese.
- Bake for 15 minutes and then broil for 1-2 minutes or until golden brown.
- Serve immediately and enjoy!
Notes
- Taste the chicken mixture before rolling it in the tortillas. Add more taco seasoning or salt if needed.
- Remember to save 2 cups of sauce before adding the chicken. Use 1 cup for the bottom of the 9×13 dish and 1 cup to pour on top of the enchiladas!
- Bake the enchiladas uncovered. No aluminum foil needed!
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 745mg | Potassium: 338mg | Fiber: 2g | Sugar: 7g | Vitamin A: 797IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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