Chicken enchiladas verdes are a comforting Mexican favorite, built around tender shredded chicken, corn tortillas, and bright tomatillo salsa.
This version keeps the filling simple, warms the tortillas so they roll without cracking, and bakes everything until the salsa bubbles and the cheese melts into the edges.
Warm the tortillas before rolling. A quick pass in a skillet or a few seconds wrapped in a damp towel keeps them flexible and helps prevent tearing.
Serving Suggestions
Serve enchiladas verdes with Mexican rice, refried beans, black beans, or a crisp cabbage salad. Add sliced avocado, radishes, lime, cilantro, and extra crema at the table.
Recipe Notes
Rotisserie chicken makes this especially fast, but any cooked shredded chicken works. Store leftovers covered in the refrigerator for up to 3 days and reheat gently so the tortillas stay tender.
Chicken Enchiladas Verdes
Equipment
- 9-by-13-inch baking dish
- Large skillet
- Mixing bowl
- Tongs
Ingredients
Filling and Sauce
- 2 cups cooked shredded chicken
- 2 cups salsa verde divided
- 1/2 cup finely chopped white onion
- 1 tsp ground cumin
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
Assembly
- 8 corn tortillas
- 1 tbsp neutral oil for warming the tortillas
- 1 1/2 cups shredded Monterey Jack cheese or Oaxaca cheese
- 1/2 cup Mexican crema or sour cream plus more for serving
Toppings
- 1 large avocado sliced
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced radishes
- 2 oz crumbled queso fresco optional
- 1 lime cut into wedges
Instructions
Prepare the filling:
- Heat the oven to 375°F. Spread 1/2 cup of salsa verde across the bottom of a 9-by-13-inch baking dish.
- In a mixing bowl, stir together the shredded chicken, 1/2 cup salsa verde, chopped onion, cumin, salt, and pepper. Taste and adjust the seasoning.
Roll the enchiladas:
- Warm the tortillas in a lightly oiled skillet for a few seconds per side, just until flexible. Keep them covered as you work.
- Spoon the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining salsa verde over the enchiladas, then sprinkle evenly with the shredded cheese.
Bake and serve:
- Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted.
- Let the enchiladas rest for 5 minutes, then drizzle with crema.
- Top with avocado, cilantro, radishes, queso fresco if using, and lime wedges. Serve warm.
Notes
- If using store-bought salsa verde, choose one with a bright tomatillo flavor and moderate heat so the dish stays balanced.
- Corn tortillas are traditional and give the best texture. Warming them first is the key to easy rolling.
- For spicier enchiladas, add chopped roasted jalapeño or serrano to the chicken filling.