These salsa verde chicken enchiladas are an easy, filling and flavorful one-pan dinner made with simple ingredients and ready in 30 minutes for a quick and easy weeknight dinner.
These salsa verde chicken enchiladas are an easy weeknight dinner recipe made with simple ingredients for a flavorful and filling meal. Ready in 30 minutes, this recipe is perfect for a busy weeknight and is also great for meal prep too!
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Why You'll Love This Recipe
- Easy Dinner
- One-Pan Meal
- Kid-Friendly Dinner
Ingredients & Substitutions
- Chicken - We recommend using shredded chicken for this recipe.
- Onion - This recipe calls for a finely diced red onion, but you can use a yellow onion or omit the onion from the recipe if you prefer.
- Corn - Use frozen, fresh or canned corn.
- Spices - Salt, garlic powder, cumin and chili powder add flavor to the enchiladas.
- Tortillas - We recommend using flour tortillas.
- Cheese - This recipe calls for Pepper Jack cheese, but you can substitute with cheddar or Colby jack.
- Salsa Verde - Salsa Verde adds flavor to the enchiladas.
- Green Enchilada Sauce - Use green enchilada sauce to compliment the flavors of the salsa verde.
- Toppings - We love to top these enchiladas with cilantro, sliced jalapenos, avocado and sour cream.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Bowl - A bowl is necessary to mix the chicken filling together in.
- Cutting Board - A cutting board is necessary for dicing the onion.
- Knife - A sharp knife helps to easily dice the onion.
- Baking Dish - This is the 9x13 baking dish we use to make these enchiladas in.
- Cheese Grater - We recommend using this cheese grater to shred the Pepper Jack cheese.
How to Make the Recipe
Step 1. Fill the tortillas with the chicken mixture and cheese then roll up and place in the baking pan.
Step 2. Pour the enchilada sauce and salsa over the enchiladas and sprinkle with cheese.
Step 3. Bake the enchiladas in the oven.
Recipe Serving Suggestions
These homemade enchiladas are a delicious and filling recipe that makes 8 large enchiladas. We love to serve them topped with sour cream, avocado, and cilantro.
If you like this recipe, you will love our other easy dinner recipes.
- Bacon Cheeseburger Sliders
- Lasagna Stuffed Shells
- Sheet Pan Quesadilla
- Skillet Chicken Pot Pie
- Easy Beef Taquitos
Expert Tips & Variations
- Use precooked chicken. We like to meal prep chicken at the beginning of the week to use in recipes like this one. You can also buy shredded chicken or a rotisserie chicken to make this recipe even easier!
- Meal Prep Enchiladas - Meal prep this dish for easy work lunches. Make a double batch and store in airtight containers in the fridge for quick lunches.
How to Store
- Refrigerator - 3-4 days in an airtight container
- Freezer - 2-3 months in a freezer-safe, airtight container
- It is best to store enchiladas in a freezer-safe pan that is airtight. To enjoy, allow the enchiladas to thaw then bake at 350 degrees in the oven for 25-30 minutes. Remove from the oven to serve when the enchiladas are warm all the way through.
Recipe FAQ
Simply use gluten-free tortillas in place of regular flour tortillas to make this recipe gluten-free.
More Dinner Recipes
Salsa Verde Chicken Enchiladas
These salsa verde chicken enchiladas are an easy, filling and flavorful one-pan dinner made with simple ingredients and ready in 30 minutes for a quick and easy weeknight dinner.
Ingredients
- 2 cups shredded chicken
- 1 small red onion, finely diced
- 1 cup corn
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 16-oz jar salsa verde
- 8 flour tortillas
- 3 cups shredded Pepper Jack cheese
- 1-15oz can green enchilada sauce
Instructions
- Preheat the oven to 350 degrees.
- Add the shredded chicken, onion, corn, spices and half of the jar of salsa verde to a bowl. Stir to combine.
- Pour ¼ cup of enchilada sauce in the bottom of the 9x13 baking dish.
- Assemble the enchiladas by filling each tortilla with 2-3 spoonfuls of the chicken mixture and a sprinkle of Pepper Jack cheese.
- Roll the filled tortillas up and place the enchiladas in the baking dish.
- Once all of the enchiladas are assembled and in the baking dish, pour the remaining enchilada sauce and salsa verde on top of the enchiladas.
- Sprinkle the remaining cheese over the enchiladas.
- Place the pan in the oven and bake for 20 minutes or until the cheese is melted and bubbly.
- Remove the pan from the oven and allow to cool slightly before serving with your choice of toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 1464mgCarbohydrates: 40gFiber: 4gSugar: 5gProtein: 26g
