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Hola! Honestly, you'd think that after eating these Easy Chicken Enchiladas Verde for lunch and dinner, two days in a row, I'd be able to speak a whole lot more Spanish than that, right? But sadly, it's just not true. Oh, well, maybe after lunch tomorrow. I'm planning to serve them, yet again, to guests...
It is true that we have been sampling this delicious Mexican entree quite frequently over the last few days. I wanted to come up with an enchilada verde recipe that wouldn't take tons of prep work. I've made lots of different versions of these enchiladas with green sauce over the years, most of them wonderful, but all fairly complex. Some involve roasting tomatillos and chili peppers, then pureeing them and sometimes simmering the resulting sauce to reduce it. Some of the recipes even call for roasting or poaching chicken before even starting to make the enchiladas.
All of that is fine if you've got lots of time to burn. The majority of days, however, I'm in as much of a hurry to get dinner on the table as I imagine you are. So, for this recipe, I employed a few easy tricks that some people might call cheating. But you know what? If the results are super delicious, I'm okay with a little cheating. And in the case of these wonderful enchiladas, it's totally worth it. I'm thrilled that they can be on the table in well under an hour and are honestly as good as I've had at most Mexican restaurants. (My chief culinary consultant agrees.)
What's the secret? Well, there are actually a number of them. One is rotisserie chicken. I usually pick up one or two when shopping at Costco or Sam's club. They're moist, flavorful and inexpensive. Most larger grocery stores have them as well, in the deli section. If you happen to have leftover chicken breast, it will also work fine for this recipe.
Another "cheater" ingredient is purchased salsa verde. You'll find salsa verde in the Mexican section of most grocery stores, usually sold in glass jars. I've used several brands with good success. To me, most sauces from a jar can taste a little "dull", so I use an easy trick to perk up the flavor.
I pour the whole jarful into a blender container (I love my KitchenAid Pro-line Blender) with a generous handful of fresh cilantro. A few pulses later, the olive-hued sauce has been transformed into a vibrant green with a delicious, fresh flavor. No one would believe it came from a jar. (BTW, this also works well for a dip for chips - no one will know you didn't slave over it!)
The rest is just as easy. Shred the rotisserie chicken into a bowl. Add cheese, chopped cilantro and jalapeño, then toss it all together. Fresh lime juice, garlic powder and a drizzle of honey are then added to the chicken for another layer of flavor. The mixture is rolled up in flour tortillas, which are nestled into a pan with the delicious sauce.
More sauce and cheese on the top and it's ready for a quick stint in a hot oven.
While the enchiladas bake, you'll have time to make a beautiful garnish; a small batch of pickled red onions. They'll add a lovely touch to the presentation as well as being crazy good. Sound complicated? Nope, and they only take a few minutes! Just combine diced red onion with a splash of vinegar, water and a dash of salt and sugar. That's it, by the time the enchiladas are ready to pull out of the oven, the red onions (they actually start out as purple) will have been transformed to a brilliant magenta. Just drain them and they're ready to go. I also like to add a sprinkle of chopped cilantro for a pretty contrast.
I have a feeling that once you try these Easy Chicken Enchilada Verde, you'll have requests to make them again and again. They're tender, cheesy, spicy (without being too hot) and just plain old melt-in-your-mouth delicious! They're a perfect way to feed a crowd or dinner guests as they can be made in advance and popped in the oven just before serving. They'd make a wonderful dinner for a new mom, a new neighbor or someone who just needs a little TLC.
Add a green salad or a bowl of this wonderful Mexican Chopped Salad and call it dinner. Another idea? My friend Tricia, from Saving Room for Dessert just posted a recipe for Easy Spanish Rice which would also be a wonderful side.
Oh, and if you're looking for a really fun yet light Mexican-inspired dessert, check out these gorgeous Cinco De Mayo popsicles from The View from Great Island. I'm quite sure no one would miss the fat and/or calories!
Buen provecho! (That's Bon Appétit in Spanish - hey, maybe the enchiladas are beginning to work!)
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Super Easy Chicken Enchiladas Verde
Ingredients
- For the sauce:
- 1 16- ounce bottle mild salsa verde
- 1 cup fresh cilantro, tightly packed
- For the enchiladas:
- 3 cups shredded rotisserie chicken breast*
- 3 cups Monterey jack cheese, about 12 ounces
- ½ cup finely chopped fresh cilantro
- 1 medium jalapeño**, finely chopped (optional)
- 2 teaspoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- kosher salt and freshly ground black pepper, to taste***
- 8 8-inch flour tortillas
- For the diced pickled red onion:
- ½ medium red onion, peeled and diced
- ¼ cup white wine vinegar, or any other mild vinegar
- ¼ cup water
- 1 teaspoon sugar
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425˚F. Spray a 9x13-inch pan with cooking spray or oil it lightly. Set aside.
- Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.
- Combine chicken, 1 cup cheese, ½ cup chopped cilantro and diced jalapeño (if using) in a medium-size bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.
- Drizzle about 2 teaspoons of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about ⅓ cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.
- Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups of cheese over the sauce. Leave a one inch border that’s not covered with sauce and cheese. (These edges crisp up in the oven and are delicious!)
- Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion, if desired.
- While the enchiladas are baking, prepare pickled red onions: combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper toweling.
Notes
Nutrition
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Made these today and they are so flavorful ! They were super yummy! I will no longer buy green sauce in a can!
lol! Thank you for a wonderful recipe! The only thing I did differently is add a can
Of diced green chilis.
Awesome! Thanks for the review, Julie!
For someone who dislikes cilantro but loves all your recipes , should this maybe be a do not try ? Sounds wonderful except for the cilantro.
Hi Cindy, you could substitute fresh basil for the cilantro. It will have a little different flavor profile but it will still be delicious!
Since I don't have time for making the green sauce from scratch today, I am trying this version. One thing I find puzzling is that you say it makes 10 servings, yet you use 8 tortillas.
Hi Inge, one tortilla per person is a pretty large serving so we usually divide them up.
I love the way you present your recipesii. I feel like you are right there in the kitchen with me and we are cooking together! Thank you so much.
Thank you for such a kind comment, Linda! I'm so glad you are enjoying the recipes.
Made these enchiladas last night. Honestly, after reading the recipe I wasn't sure about them, especially the honey in the chicken mixture. But, we love cilantro and I just happened to have everything on hand. My better half said these were "restaurant quality" and given he's been enjoying enchiladas for the past 50 years, that's high praise indeed. These are fun and easy to make and they make a beautiful presentation in the baking dish or served on a plate. And I love the pickled red onions on top!. Thanks for another great recipe, Chris!
I'm so glad you enjoyed them, Nell! Thanks for letting us know!
i love your recipes each and every one is a hit. Plus your photos are awesome. Regarding the chicken enchiladas can you make this substituting parsley for cilantro?
Thanks so much, Barbara! Yes, you can definitely sub parsley for cilantro!
Another successful family dinner. God bless you, Chris!
Thanks, Patti!
Made this tonight and served it the Mexican chopped salad (minus the lettuce). It was so very easy to make and very tasty! I used rotisserie chicken and also found that I did not need to add additional salt to the filling. I've made enchiladas before and so many steps in comparison to this very straight forward and yummy dish. I will be making this again! Thank you so much for all the great recipes and good tips! BTW, the Mexican Chooped Salad is also very delicious- the corn's sweetness pops and the jicama provides a nice crunch- would recommend serving these 2 dishes together.
Thanks for sharing your result, Geraldine! The Mexican salad was a perfect pairing! I'm so happy you enjoyed both of these recipes!
This is the first recipe that I tried from your blog. I'm so glad I did. It is one of our family's favorite dishes. The pickled onions really add to it!
That's so cool, Michelle. The pickled onions are so pretty too!
I made this tonight and wholly moly... it was delicious!!!
Thanks, Cyndi 🙂 We love it too! You made me laugh! Your enthusiasm is wonderful!
Chris,
With Thanksgiving right around the corner, do you think roasted turkey breast could be substituted for the rotisserie chicken?
I have enjoyed each recipe I've tried, especially the Buttermilk Farmhouse Cake and teaming up with my husband to make the delicious homemade manicotti!
Hi Kathleen, definitely!
Can these be assembled and frozen? How long would they need to be cooked from frozen? They look great!!
Hi Mary Kay, They can definitely be frozen but I would allow them to thaw before baking.
Can this recipe be made the day before cooking?
Yes, definitely!
This is a perfect lunch idea! I would love to give it a try!
Chris , every recipe I have prepared for my family has tasted fantastic and the enchilada verde did
not disappoint.
That was actually to be 5 stars---😊
Thanks so much Cheryl!
I'm all in favor of a few shortcuts---especially when the recipe turns out as fabulous as these chicken enchiladas! P.S. I have my mom's "tulip" bowls---and every time I see them in one of your posts, it brings back such fun memories of those childhood days in Iowa 🙂
I am ready to get back to my summer hiking as a USFS Ranger so I need meal shortcuts. I am planning to take this dish to our Ranger kick-off pot luck next month (after trying it at home, of course). We're in enchilada country so it should go over well. Thanks for the shortcuts and tips and salsa spruce-up. All good and ones that I will adopt to my cooking.
I'm all for a few shortcuts to get dinner on the table quickly, even if it's just for the Mr and me. These enchiladas are perfect for Cinco de Mayo and any other day of the year!
An hour? Anything this beautiful, I wouldn't mind spending a few hours! What a delicious feast for Cinco de Mayo.
I've been meaning to make enchilada like forever and this recipe sounds and looks so delicious!!
I think we might have the same magic trick book! These are beautiful and I'm sure they taste fresh and delicious!
I made this recipe and it turned out better than I thought it would. Looks like I will be eating it for the next few days as it was too hot for my wife. I love hot! Thank You. And yes it is a very good looking meal.
Wayne & Muffy
Nakusp, B.C.
Canada
I love enchiladas of all kinds. Is there a substitute for the cilantro or can it be omitted? I can't eat it. I'm sure it changes the taste of the sauce since you use a cup in your recipe. It's either leave it out or not make the enchiladas. Your enchiladas look specular and I've never heard of honey in a Mexican recipe. Love the uniqueness of the pickled onions also. So admire your cooking skills and recipes. Thank you. Good luck with your Spanish, maybe this time next year.
Hi Royce, the cilantro is an integral part of the flavor in these enchiladas. That being said, if you don't like cilantro, I think a combination of fresh basil and parsley would bring a lot of freshness to the flavor and would also be delicious! Haha, thanks for your encouragement with the Spanish 🙂
Chris, This looks amazing! I just went to your website today to see whether you had a recipe for enchiladas and look what you posted this week. Thanks so much. I am going to try it for Cinco Dr Mayo.
What a beautiful dish Chris, the sauce really sounds special. I love the Costco rotisserie chickens too, always so moist.
Great recipe. Almost exactly how I have been doing this for 20 plus years. I love the honey - haven't done that, what a great idea. Herdez Salsa Verde is by far the BEST and most authentic - it is bright and clean tasting compared to the other brands. A little cotija cheese sprinkled in the tortilla is lovely too. Thanks!
Love the look of the garnish on this! Heck, love the whole dish -- nice, easy, tasty version of a classic. Olé!
Can you believe I have never made enchiladas at home?! I must change that and I'll be starting with these beautiful, easy ones here. Lovely dinner casserole!
Made this tonight and it was delicious! Thank you Chris. The only change I made was to omit the onion garnish and I turned the oven down to 375 after 15 minutes of baking time. I will be making this again. For now, I'm glad we have leftovers for tomorrow! 🙂
Thanks so much Maria, for letting us know. I loved having the leftovers too!
These are so pretty Chris, I can never seem to get my enchiladas to look like anything but a hot mess, can I come over for dinner? Sharing and pinning!
Oh my, my mouth is watering! I should know better that visit my favorite food blogs so close to dinner 😉 Love the beautiful dark pink of the onion and lovely pale green of the avocado. Looks like a Lilly Pulizer dress 😉
Enchiladas are a hands down favorite at our casa Chris, and these look divine. Your tip for brightening the jarred sauce is so brilliant and your blender is dreamy!
These enchiladas look seriously delicious! (Plus they'd be perfect for Cinco de Mayo!)
P.S. I do believe you can master the cuisine of ANY county in the world!!
This is gorgeous! Especially with the green and purple! A perfect spring dish. I also like how you have been showing the utensils you use to prepare the meal, LOVE that feature. I expect you should start speaking Spanish any day now.
I have never made any..must remedy;)
It looks delicious and is so colorful, Chris! I would say, perfect to celebrate Cinco de Mayo!
Hola! My boss used to raise his voice when speaking on the phone to an Asian man. When he hung up he said he didn't know why speaking louder made him think he was bilingual.
I love the tomatilla sauce in the refrigerator section at TJs. Pinned.
That is one beautiful pan of cheesy, deliciousness Chris! I'm printing this recipe to make and serve at one of our family dinners and can't wait to try it. Thanks for the link-love too!
I have to try that sauce! So beautifully green and fresh...would be nice to use it to bake chicken too. The enchiladas look so very comforting!
Thanks Angie, and yes, it would be wonderful for baked chicken!