I first made these green chile chicken enchiladas for Cinco de Mayo a few years ago and haven’t been able to stop making them ever since! A creamy mix of salsa verde, greek yogurt and shredded chicken fills soft tortillas and it’s all baked to perfection beneath a generous layer of Monterey Jack cheese… needless to say, this is an easy dinner that I don’t mind making for my family upon request! Luckily for me, these enchiladas only take 10 minutes to roll up and pop in the oven!
What’s in green chile chicken enchiladas?
I think the best way to describe this combination of ingredients is as a fiesta of flavors! Here are three of my favorite ingredients that make these enchiladas so unforgettably good:
Salsa Verde: Any store-bought jar will do the trick, so just use whatever your favorite brand is. Greek Yogurt: Make sure it’s plain with no added flavors. Monterey Jack Cheese: For the best consistency and flavor, try to see if you can get it freshly shredded from your deli. It’s the easiest way to get the tastiest results!
Variations To Try
Sometimes, I like to add in other ingredients such as olives, black beans and corn. Using a different cheese blend can certainly switch up the flavor. Try a Mexican blend or a spicy jack for an extra kick! In a pinch, you can use sour cream in place of Greek yogurt.
How to Store and Reheat
You can store leftover green chile enchiladas for up to 4 days in the fridge. Make sure they’re stored in an airtight container. To reheat, you can pop individual servings in the microwave for 30 seconds at a time until warmed all the way through. I love having leftovers of these enchiladas because of how well they reheat!
How to Freeze
Let your salsa verde chicken enchiladas fully cool to room temperature prior to storing in an airtight, freezer-safe container. Label, date and freeze for up to 3 months. Allow the enchiladas to thaw in the fridge for a few hours prior to reheating.
Notes and Tips
Rotisserie chicken works great and saves time! Simply buy, shred, and use. Works great in a pinch. You can also make your own shredded chicken! I usually make these salsa verde chicken enchiladas ahead of time! Just make the enchiladas as per the recipe, but stop before cooking. Cover with foil or plastic wrap and place in the fridge for up to 24 hours in advance, cook when ready. Great for party planning. You can top these green chicken enchiladas with all kinds of goodies! A few of my favorites are sour cream, fresh cilantro, sliced avocado, jalapeños and lime.
How to Make Salsa Verde Chicken Enchiladas Step by Step
Make the enchilada sauce: Mix together 16 oz salsa verde and 1/2 cup plain Greek yogurt. Make the filling: Heat 1 tbsp oil in a large skillet set over medium heat. Once heated, add in 1/2 a chopped onion, 1/2 tsp salt, 1 tsp chili powder and 1/2 tsp cumin and cook for a few minutes, until the onion has softened. Add in 2 cloves minced garlic and cook for a minute. Stir in 2 cups shredded cooked chicken and 4 oz diced green chiles. Take off the heat and stir in ⅔ cup of the enchilada sauce and ½ cup cheese. Assemble the enchiladas: Layer ½ cup of enchilada sauce on the bottom of the prepared casserole dish. Place equal portions of the filling into the middle of each tortilla (8 large flour tortillas total). Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top. Top with remaining cheese. Bake: Bake at 375°F for 15-20 minutes until the cheese is melted and the sauce is bubbling.
More Mexican Inspired Recipes
Fiesta Lime Chicken Chicken Tinga Sour Cream Chicken Enchiladas Crockpot Salsa Chicken Chicken Mole Baked Salsa Chicken
