Green Enchiladas with Chicken bake in the oven as the salsa verde thickens around shredded chicken and tortillas. I keep this recipe in rotation when I want chicken enchilada casserole dinners that feel comforting but still manageable on busy nights. As it cooks, the sauce turns glossy and the cheese browns lightly on top, creating a warm dish that works well for weeknight meals.
How This Recipe Comes Together
Cream cheese and a splash of broth loosen the salsa verde into a smooth sauce that coats the filling instead of drying out. Warming the tortillas first helps them fold without tearing. A short bake melts the cheese and allows the sauce to settle around the enchiladas, giving the top a lightly browned finish.
Ingredients
- 8 flour tortillas (8″) (warmed, or 12-16 corn tortillas (see notes))
- 1 lb. cooked chicken
- 1 7oz. can mild green chiles, drained
- 4 oz. cream cheese — room temp melts smoothly
- 3-4 cups shredded cheese, of your choice — melty blend preferred
- Salt & pepper to taste ((I used 1/2 tsp salt & 1/4 tsp pepper))
- 1/4 cup diced onion (optional add-in)
- 1 batch homemade Salsa Verde — fresher, brighter sauce
- 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde)
- 2 Tbsp olive oil
How to Make It
- Make the green enchilada sauce by heating 1 tablespoon olive oil in a medium saucepan over medium heat, add the drained green chiles and cook 1 minute until they smell toasted.
- Stir in the batch of salsa verde and 1 cup chicken broth, bring to a simmer and cook 3–4 minutes, the sauce will loosen and steam gently.
- Add the cream cheese in chunks, whisk until smooth and glossy, the sauce will thicken slightly and become velvety.
- Season the sauce with salt and pepper to taste, the aroma will brighten and you’ll see a sheen on the surface.
- Preheat oven to 375°F and oil a 9×13-inch baking dish with the remaining tablespoon of olive oil, the oil should coat the pan with a thin film.
- In a bowl combine the cooked chicken, diced onion if using, and 1/2 cup of the green sauce, toss until the chicken is evenly coated and looks saucy.
- Spoon about 1/3 cup of the chicken mixture down the center of a warmed tortilla, top with a small handful of shredded cheese, then roll snugly; the filling should hold together without falling out.
- Place each roll seam-side down in the prepared dish, lifting slightly so they sit close without flattening; you should feel a bit of resistance as you nestle them together.
- Pour the remaining green sauce evenly over the enchiladas, let it pool into the seams and cover most of the tortillas, you’ll see it coat the edges.
- Sprinkle the remaining 2 cups of shredded cheese over the top and bake 18–22 minutes, the cheese will melt and the edges will bubble slightly.
- If you want a little color, broil 1–2 minutes at the end until the cheese is speckled golden, watch carefully so it does not burn.
- Let the pan rest 5 minutes before serving so the sauce settles and the enchiladas firm up slightly, you’ll be able to slice through without everything sliding apart.
Nutrition at a Glance
- Serving size: 1 enchilada (recipe makes 8)
- Calories: 420 per serving (estimate)
- Protein: 20 g
- Carbohydrates: Thirty g
- Fat: 22 g
- Fiber: 3 g
Values are estimates. Results may vary depending on specific ingredients and portions used.
How to Serve It
- Spoon a scoop of Mexican rice and black beans alongside, the grains soak up extra sauce and add heft.
- Top with a handful of shredded cabbage and cilantro for crunch and a bright contrast.
- Offer lime wedges and crema, a squeeze of lime and drizzle of crema change the acidity and texture.
- For a lighter plate, serve with a simple avocado and tomato salad dressed with lime and olive oil.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days, the enchiladas hold shape but the tortillas continue to soften.
- Freezer: Freeze in a tightly sealed dish for up to 3 months, thaw overnight in the fridge before reheating.
- Reheating: Reheat covered in a 350°F oven for 15–20 minutes until warmed through, the cheese will remelt and the edges re-crisp slightly.
- Note: Flavors deepen after a day, the sauce integrates with the chicken and tastes more even.
Leftover Ideas
- Chop and fold into scrambled eggs for a green enchilada breakfast scramble.
- Spoon over warmed rice or quinoa for a fast next-day lunch with extra sauce.
- Use the filling as a topping for nachos, add fresh pico and jalapeño slices for contrast.
Before You Start
- Warm tortillas before filling, they will bend instead of cracking.
- Bring cream cheese to room temperature for a lump-free sauce.
- If using store-bought salsa verde, reduce broth to 1/4 cup to avoid a watery sauce.
If you like quick weeknight chicken dishes that use a green sauce, try the pan-friendly approach in my 30g Protein Sheet-Pan Chicken Pitas with Tzatziki for a different format. For another one-skillet green-sauce dinner, see the Green Sauce Chicken Rice Skillet which uses similar flavors with rice.
Print
Green Enchiladas with Chicken
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-free (if using corn tortillas)
Description
A comforting chicken enchilada casserole baked with a smooth salsa verde sauce and topped with melted cheese, perfect for busy weeknight meals.
Ingredients
Scale
- 8 flour tortillas (8″), warmed (or 12–16 corn tortillas)
- 1 lb. cooked chicken
- 1 7oz. can mild green chiles, drained
- 4 oz. cream cheese, room temperature
- 3–4 cups shredded cheese, of your choice
- Salt & pepper to taste
- 1/4 cup diced onion (optional)
- 1 batch homemade salsa verde
- 1 cup chicken broth (or 1/4 cup if using store-bought salsa verde)
- 2 Tbsp olive oil
Instructions
- Make the green enchilada sauce by heating 1 tablespoon olive oil in a medium saucepan over medium heat, add the drained green chiles and cook 1 minute until they smell toasted.
- Stir in the batch of salsa verde and 1 cup chicken broth, bring to a simmer and cook 3-4 minutes.
- Add the cream cheese in chunks, whisk until smooth and glossy, the sauce will thicken slightly.
- Season the sauce with salt and pepper to taste.
- Preheat oven to 375°F and oil a 9×13-inch baking dish with the remaining tablespoon of olive oil.
- Combine the cooked chicken, diced onion (if using), and 1/2 cup of the green sauce in a bowl.
- Spoon about 1/3 cup of the chicken mixture down the center of a warmed tortilla, top with a small handful of shredded cheese, then roll snugly.
- Place each roll seam-side down in the prepared dish.
- Pour the remaining green sauce evenly over the enchiladas.
- Sprinkle the remaining 2 cups of shredded cheese over the top and bake for 18-22 minutes.
- Broil for 1-2 minutes at the end if you want a little color.
- Let the pan rest for 5 minutes before serving.
Notes
For a lighter plate, serve with a simple avocado and tomato salad dressed with lime and olive oil. Flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
