These Simple Salsa Verde Chicken Enchiladas are made with just five ingredients including rotisserie chicken, making these so quick and easy to throw together. They’re a perfect dinner for a busy weeknight and are so delicious!
These Simple Salsa Verde Chicken Enchiladas have saved my dinner dilemma on many occasions. With only 5 simple ingredients they are one of the easiest dinners to throw together.
Mexican food is probably the most favorite foods of everyone in our household. We’ve decided we could eat it multiple times a week and never ever get tired of it. . . enchiladas, burritos, tacos, quesadillas, chips & salsa, fajitas – it’s all so good!
So if you’re like us and love any and all Mexican food, you’re going to love these simple salsa verde chicken enchiladas. I am telling you, these are so good, and super easy peasy to make.
You can throw these together in about 10 minutes and pop them in your oven and 20 minutes later you will have the most delicious, simple enchiladas you’ve ever made.
Here’s all you’ll need. .. just ingredients for this fast, delicious dinner!
- Salsa Verde — Trader Joe’s is my favorite, but any brand will work. Just make sure you use what you love! **Most brands are a 16 oz bottle, but the Trader Joe’s brand is only 12 oz. If you use a bigger size bottle, you won’t need all of it.
- Flour tortillas — I love to use the fajita size, but use whatever you like. Keep in mind if you use bigger shells (like burrito size), this will make fewer enchiladas.
- Rotisserie chicken — A rotisserie chicken is perfect for this! Makes these so easy and fast to throw together.
- Shredded Cheese —Pepper Jack cheese is our favorite for these enchiladas.
- Half & Half – just adds a hint of creaminess to the salsa verde poured on top of these enchiladas.
These are delicious on their own, or top them off with your favorite toppings like sour cream, cilantro, tomatoes, avocado, etc.
Easy dinners are what it’s all about, especially on a busy weeknight. I promise you’re going to love these!
The beauty of this recipe is its simplicity and using a rotisserie chicken obviously makes this recipe easy, but of course you can cook your own chicken. I would cook a couple large chicken breasts whatever way you prefer and then shred or cut it into chunks. I honestly only make these when I have a rotisserie chicken just because it so convenient.
Pepper jack cheese makes these enchiladas so good and gives them a bit of a kick. However, if you’re not a fan of it, feel free to use Monterey Jack, Colby Jack, cheddar, or whatever cheese you love. You could even do a combination of cheeses, using one cheese in the enchiladas and a different cheese sprinkled on top.
Yes, you can make these up to 24 hours in advance, but here are a few suggestions. Don’t put any salsa verde on the bottom of the pan. Fill the tortillas and place them in the pan and then cover them with saran wrap or foil. Wait until just before you bake them to pour the remaining salsa verde and cheese on top. Pouring the sauce on too far in advance can make the shells go soggy, so definitely hold off if you can.
Yes you can. I suggest making them in a disposable pan and then cover them tightly with foil. If you want an extra layer of “protection” place them in a freezer-safe bag. They will last a month or two in the freezer this way. When you’re ready to cook them, you can place them in the fridge to thaw overnight and bake them for 25 minutes, or put them straight into the oven and bake for about 30 minutes covered with foil, then uncover them and bake 10-15 minutes more minutes.
Here are a few other enchilada recipes you will love. . .Print
- 1 (12-16 oz) jar Salsa Verde (I love Trader Joe’s)
- 2 1/2 to 3 cups shredded pepper jack cheese
- 3 cups shredded rotisserie chicken
- 8 –10 flour tortillas, I use the fajita size
- 2 tablespoons half & half
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Spoon 1/4 cup of the salsa verde onto the bottom of the dish.
- In a medium bowl, combine the chicken and 3/4 cup of the salsa verde. Spoon about 1/4 to 1/3 cup mixture down the middle of a tortilla, top with some pepper jack cheese (about 2-3 tablespoons). Roll the tortilla and place seam-side down in prepared baking dish.
- In a small bowl, combine the remaining salsa verde (should be about 1/3 cup) and the half& half. Mix together and evenly spread on top of enchiladas. Top with 1 1/2 cups (or more if you want) of the shredded pepper jack cheese.
- Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!