If you’re looking for an easy weeknight meal that the whole family will love, look no further than this chicken enchilada with green sauce recipe. This is one of our favorite recipes with cooked roast chicken, sour cream, melty cheese, and yellow corn tortillas or flour tortillas, salsa verde for just a hint of heat. They are a tasty, quick, and easy dinner.
At our house, we make this delicious recipe on a regular basis as it can be on the dinner table in less than 40 minutes. Leftover rotisserie chicken works well for this weeknight meal. This green chiles enchiladas recipe really could be called a cheesy chicken enchilada.
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What is Salsa Verde Made of?
Salsa Verde is a green salsa made from tomatillos, jalapeño, and cilantro, garlic, and salt. Some people add lime juice, and onion. It’s absolutely delicious and you can make this yourself or use jarred sauce. To be honest, I generally reach for jarred as it saves me so much time in the kitchen to have this on hand in my pantry.
5 ingredient green enchiladas casserole
It takes a few simple steps and just 5 ingredients to make this delicious casserole. Tortillas, onion, salsa verde, sour cream, and cheese.
We use the 8-inch tortillas. The tortillas can be flour or corn tortillas to make these enchiladas. While corn is the more traditional choice in traditional Mexican food, flour works well too. In fact, they will hold up a bit better with all the filling and sauce in this recipe.
Pro Tip. If you do opt for the corn tortilla, use a bit thicker one as they will hold up better in this dish. Another trick to keep the corn tortillas from splitting when being rolled or folded in half is to fry them in a bit of oil for 30 seconds and patting off the excess oil. This will ensure that they roll nicely, and a bonus is that the frying will enhance the corn flavor.
What to Serve with Green Chicken Enchiladas?
Traditional Enchiladas are typically served with either a red or green sauce. Then topped with a dollop of sour cream, shredded cheese, and diced tomatoes. The red sauce is a bit more traditional; however, we have come to enjoy the enchiladas served with the green sauce too. This is a great recipe to pair with other fresh and hearty side dishes.
Make these easy homemade refried beans at home. Use ingredients from your pantry to whip up this tasty side dish.
How to Make the Best Coleslaw Ever
It is so easy to make Mexican Rice “Spanish Rice” so if you are looking for an easy recipe for basic restaurant style Mexican rice, this is it. Pro Tip. If you have any remaining sauce, it is delicious served along side this rice side dish.
What to Top Enchiladas With?
Enchiladas are delicious topped with a dollop of sour cream or salsa. Here are a few other topping ideas that will complement the hearty filling and zesty sauce. Our favorite toppings are a great way to add so much flavor that is fresh to your dish.
- Avocado, sliced or diced
- Tomatoes, diced
- Green Onions, diced
- Shredded Lettuce
- Greek Yogurt
- Fresh Cilantro
- Sour Cream
- Shredded Cheese, Monterey Jack, Mexican cheese blend, or Colby Jack, or queso fresco
Chicken Enchilada with Green Sauce Recipe
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Kitchen Essentials
Ingredients
- 8 Flour Tortilla 8-10 inch or 12-16 corn tortillas
- 16 Ounces Chicken 2 ½ cups of any kind of cooked chicken, rotisserie chicken works well for this recipe
- 32 Ounces Salsa Verde 2 jars
- 1 ½ Cups Sour Cream divided ½ for the chicken filling ½ for the topping
- 4 Cups Cheese shredded divided save 1 cup for the topping
Instructions
- In a large bowl add the Enchilada filling ingredients. Add shredded cheese. Can use Monterey Jack, Mexican cheese blend, or Colby Jack, and cooked chicken that has been shredded or diced. Rotisserie chicken or leftover chicken breast, or canned chicken works nicely for this. Next add half the sour cream and 3 cups of the shredded cheese. Reserve the rest of the sour cream and cheese for the topping.16 Ounces Chicken, 4 Cups Cheese, 1 ½ Cups Sour Cream
- Mix the chicken mixture ingredients together.
- Fill the soft-shell tortillas with about two or three tablespoons of filling and roll them up or fold them in half. Place the rolled enchiladas in a prepared baking dish with the seam side down or if folded place on its side.8 Flour Tortilla
- Next, pour the green enchilada sauce over the top of the casserole ingredients. Cover as much of the enchiladas as you can. The soft shells will soak up some of the sauce during the cooking process.32 Ounces Salsa Verde
- Cover the baking dish with aluminum foil and bake for 20 minutes until hot and bubble in an oven preheated to 350 degrees Fahrenheit.
- To serve, remove from the oven and add the rest of the sour cream in dollops and the rest of the shredded cheese over the top of the enchiladas.
Your Own Private Notes
Notes
What to Top Enchiladas With?
Enchiladas are delicious topped with a dollop of sour cream or salsa. Here are a few other topping ideas that will complement the hearty filling and zesty sauce. Our favorite toppings are a great way to add so much flavor that is fresh to your dish. • Avocado, sliced or diced• Tomatoes, diced
• Green Onions, diced
• Shredded Lettuce
• Greek Yogurt
• Fresh Cilantro
• Sour Cream
• Shredded Cheese, Monterey Jack, Mexican cheese blend, or Colby Jack, or queso fresco
Nutrition
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Can You Freeze Enchilada Sauce?
Yes, you can freeze both red or green enchilada sauce. Just let the sauce cool to room temperature before transferring to freezer safe containers. It will last in the freezer 3 to 4 months. When you are ready to use, just thaw the sauce in the refrigerator and add to your favorite recipe.
Are Enchiladas Rolled or Folded?
It is personal preference whether you want a rolled tortilla or folded tortilla. They can be served rolled or folded, either way is fine. However, it is easier to just fold the enchilada in half rather than fold.
Pro Tip. When folded, corn tortillas tend to split; therefore, warm them in the microwave 10 seconds or fry in a frying pan on medium heat in a tablespoon of oil. Just 5-10 seconds and pat dry with a paper towel before preparing.
Here are a few other delicious recipes for you to try.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.