Chicken Verde Enchiladas are a tasty and simple dish that won’t take forever to make. Imagine having these cheesy delights with minimal effort and having some left for the next day. All you need is a store-bought rotisserie chicken and a jar of salsa verde.

First, shred the chicken into a big bowl. Add a mix of Monterey Jack and cheddar cheese, some cumin, and a pinch of chili powder. Season it with a bit of salt and pepper. Give it all a good stir.

Next, warm up small flour tortillas in a pan to make them soft. Spoon the chicken mix onto each tortilla, roll them up, and put them in a baking dish.

Now, it’s time for the green sauce. Mix salsa verde with sour cream and pour it over the rolled-up tortillas. Sprinkle the rest of the cheese on top.

Pop it in the oven for about 30 minutes until the cheese is melted and everything is heated through. When it’s done, let it sit for a few minutes. Garnish with cilantro and serve with lime wedges on the side.

These Chicken Verde Enchiladas are not only easy to make but also easy on the wallet. You can make them as mild or as spicy as you like, and you can even add things like onions or black beans for more flavor.

The best part? You’ll have some tasty leftovers for a quick and delicious meal the next day. It’s a win-win for a simple and satisfying dinner.

Chicken Verde Enchiladas

Make tasty Chicken Verde Enchiladas using rotisserie chicken and salsa verde. It costs around $15-$20 and takes about 50 minutes from start to finish. Mix shredded chicken with cheese and spices, wrap it in tortillas, and bake with salsa verde and more cheese. After 25-30 minutes, let it rest for 5 minutes and enjoy a tasty dinner. You can customize the spice level and add extras like onions or beans if you like. Easy to make and perfect for a delightful meal.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4 people

Calories 500 kcal

Equipment

Large mixing bowl
Baking dish (9×13 inches)
Skillet
Mixing spoons
Oven

Ingredients

1 rotisserie chicken shredded
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
12 small flour tortillas
2 cups salsa verde (your favorite jarred variety)
1 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro chopped (for garnish)
Lime wedges for serving

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the shredded rotisserie chicken, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, ground cumin, chili powder, salt, and pepper. Mix well.
In a skillet over medium heat, warm the flour tortillas for about 20 seconds on each side to make them pliable.
Spoon the chicken mixture onto each tortilla, roll them up, and place them seam side down in a greased 9×13-inch baking dish.
In a separate bowl, mix the salsa verde and sour cream. Pour the mixture evenly over the rolled tortillas.
Sprinkle the remaining cheese over the top of the enchiladas.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove from the oven and let it rest for 5 minutes.
Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

Customize the level of spiciness by choosing mild or spicy salsa verde.
Add diced onions or black beans to the chicken mixture for extra flavor and texture.
These enchiladas make great leftovers; simply reheat in the oven or microwave for a quick and delicious meal the next day.

Keyword Beef Enchiladas, Cheesy, chicken