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overhead shot of a white place with salsa verde enchiladas on it topped with sour cream, tomatoes & avocado

Simple Salsa Verde Chicken Enchiladas

  • Total Time: 35 minutes
  • Yield: 8 to 10 enchiladas 1x


  • 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
  • 810 flour tortillas, I use the fajita size
  • 2 tablespoons half & half


  1. 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.
  2. 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. 
  3. 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.
  4. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 25 mins