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Super Easy Chicken Enchiladas Verde - with a few easy shortcuts, have these delicious enchiladas on your table in less than an hour.

Super Easy Chicken Enchiladas Verde

With a few easy shortcuts, you can have these delicious enchiladas on your table in less than an hour!
Course Main
Cuisine Mexican
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10
Calories 346 kcal
Author Chris Scheuer


  • 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


  1. Preheat oven to 425˚F. Spray a 9x13-inch pan with cooking spray or oil it lightly. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!)
  6. Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion, if desired.
  7. 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.

Recipe Notes

*I use only the white, breast meat for my enchiladas but feel free to use thighs or legs if you prefer. **Most “mild” purchased salsa verdes have a pretty good kick but the spiciness is toned down with all the other ingredients. If you like things more toward the mild side, skip the jalapeño. **Rotisserie chicken varies in amount of seasoning. Once the chicken is combined with the cheese and lime juice mixture, take a taste and see if it needs any more salt and pepper. I find that with Costco chickens, I don’t need any extra.

Nutrition Facts
Super Easy Chicken Enchiladas Verde
Amount Per Serving (1 g)
Calories 346 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 62mg21%
Sodium 1044mg45%
Potassium 309mg9%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 6g7%
Protein 21g42%
Vitamin A 755IU15%
Vitamin C 5.4mg7%
Calcium 304mg30%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.