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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
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
With a few easy shortcuts, you can have these delicious enchiladas on your table in less than an hour!
Course: Main
Cuisine: Mexican
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.