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A simple dinner ready in about 30 minutes thanks to rotisserie chicken, this quick Green Chicken Enchiladas recipe is the best weekday meal. Toss it together in 10 minutes and have a cheesy delicious dinner in no time! Green enchilada sauce adds the perfect flavor!
There is nothing like the convenience of a rotisserie chicken. We grab one about every week. The options beyond eating it with a few sides are endless.
We often whip up these Chicken Stuffed Poblano Peppers or Chicken Taco Casserole, Rotisserie Chicken Noodle Soup. And these green chicken enchiladas are on the regular rotation as well. The best dinner!
Why You Will Love These Quick Green Chicken Enchiladas:
- Easily made ahead of time. These chicken enchiladas in green sauce are so easy to make thanks to the use of rotisserie chicken. Shred it and toss the filling ingredients together, roll in tortillas, cover in sauce and cheese and then bake. That is it!
- Only 10 minutes to prep. Seriously, not much time at all and you can easily prep it up to a day in advance and then bake when you are ready to eat.
- Easy to vary and add extra goodness! You can vary the cheese, add some extra kick with more spice. You can add some extra veggies to the mixture like sautéed bell peppers or even some spinach to add some greens.
Green Enchilada Sauce Versus Red Enchilada Sauce
Green and red enchilada sauces are both great, and the biggest difference is the base. Green enchilada sauce uses green chilies and tomatillos. It is not salsa verde which some get the two confused. Green enchilada sauce can pack some spice if you like it. Just check the label for the spice label.
Red enchilada sauce obviously then comes from red chilies. Spice level and flavor can vary in this kind as well.
While these green chicken enchiladas can definitely be made with either style sauce, I love the green sauce so much with the chicken and green chilies. A great way to vary from my typical red sauce enchiladas.
Ingredients and Substitutions:
- chicken: you can use any leftover chicken or bake some chicken for these green enchiladas. We prefer rotisserie chicken for these for the ease and overall convenience. The chicken is already juicy and seasoned.
- cheese: Monterey is our favorite, freshly shredded for the best melty cheese. You can opt for your favorite shredded cheese. For a kick, use some habanero cheese.
- sour cream: any sour cream will work--regular or reduced fat but I suggest using the full fat the most flavor. Greek yogurt will work as well, but it will vary the flavor.
- green chiles: use a can of green chilies for convenience. You could chop up some fresh green chilies or jalapeños if preferred.
- corn: whatever you have on hand will work. Frozen (just thaw it), canned or even grilled corn cut off the cob.
- cilantro: the key flavor enhancer in my opinion. Don't skip out on it if possible!
- tortillas: we use soft taco size flour tortillas. If you need a gluten free option, opt for your favorite.
- green enchilada sauce: Las Palmas is my favorite green enchilada sauce. It has the best flavor of all and I have tried quite a few. I get the 28 oz. can and reserve remaining sauce to add over top when reheating leftovers.
- spices: a simple combination of garlic, cumin, chili powder, and oregano. You can add salt and pepper as desired but if you are using rotisserie chicken, you may not need any as they are typically salted well enough.
How To Make These Chicken Enchiladas with Green Sauce:
These green chicken enchiladas are so simple. Shred your chicken, and toss it together with the spices, green chilies, corn, 1 ½ cup of the cheese, sour cream, and cilantro.
Spoon the mixture evenly (about ½ cup) into about 8 soft taco sized tortillas. You can warm the tortillas up for about 20-30 seconds in the microwave to make them more pliable. Roll them up and place them in a greased pan, seam side down. If you have any remaining chicken mixture, you can spread it over top of the tortillas.
Pour green enchilada sauce over top, more if desired, spreading across the tortillas to cover.
Top with remaining cheese.
Add chicken mixture.
Roll tortillas and line pan.Cover with green enchilada sauce. Top with cheese and bake.
Bake the enchiladas for about 15-20 minutes or until cheese on top is melted and the the mixture is bubbling. You can shift the oven to broil on high for about 2-3 minutes if desired to crisp up the edges of the tortillas and get that nice browned cheese. Just keep an eye on it as it will burn easily.
Remove from the oven and allow to cool for about 5 minutes before serving. Top with chopped cilantro and sour cream.
Chef's Tips:
- If making these green chicken enchiladas ahead of time, wait to top with the sauce. If you want to make these up to a day in advance, wait to pour the sauce and cheese over top until just before baking. This will ensure the tortillas don't get super soggy before cooking.
- You can thicken your green enchilada sauce if desired. Green enchilada sauce is fairly thin. If you prefer it thicker, you can heat the sauce over medium low heat and slowly stir in a paste of about 1 tablespoon water and 1 tablespoon corn starch whisked well together. You can add more to thicken until desired thickness.
- Storing these chicken enchiladas. Store these green chicken enchiladas in the refrigerator for 3 days in an airtight container. You can also freeze them in a freezer safe container for about 2 months.
What To Serve with These Green Chicken Enchiladas:
We find these enchiladas pretty filling overall but there are some good sides to add to make them all the more wow.
Chips and dip are always on the menu with these regardless. Spicy Mango Guacamole or Roasted Tomato Salsa are two of our favorites.
Some Honey Cornbread Casserole is also a great addition to the meal. And if you are feeling a salad, this Watermelon Avocado Salad is fun. Black Bean Cauliflower Rice Salad is amazing as well!
Other Rotisserie Chicken Recipes:
- Strawberry Poppy Seed Chicken Salad
- BBQ Ranch Chicken Flatbread
- Easy Chicken Alfredo
- Rotisserie Chicken Noodle Soup
- Easy Chicken Stuffed Poblano Peppers
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Green Chicken Enchiladas
Ingredients
- 4 c shredded rotisserie chicken
- 1 c corn
- 4 oz can of green chiles
- ⅓ c chopped cilantro plus more for topping
- ½ c sour cream
- 3 c Monterey jack shredded cheese divided
- ½ teaspoon garlic
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- ¼ - ½ teaspoon sea salt
- 8 tortillas
- 2 c green enchilada sauce
Instructions
- Preheat oven to 375°F. Combine the shredded chicken, green chilies, corn, cilantro, sour cream, spices, 1 ½ cups cheese in mixing bowl. Add salt and pepper to taste.
- Spoon about ½ cup of the enchilada filling into each tortillas and roll each, placing seam side down into lightly greased 9x13 inch pan. Pour the green enchilada sauce over top, spreading to cover the tortillas. Sprinkle remaining cheese over top to cover.
- Bake for about 15-20 minutes until the cheese on top is melted and the sauce and filling lightly bubbles. To brown the cheese slightly as well, turn the oven to broil and broil for 2-3 minutes, keeping a close eye on it.
- When the cheese is bubbling and lightly browned, remove from oven and allow to cool for about 5 minutes before serving. Top with extra chopped cilantro and serve with sour cream on top. Enjoy!
Notes
- If making these green chicken enchiladas ahead of time, wait to top with the sauce. If you want to make these up to a day in advance, wait to pour the sauce and cheese over top until just before baking. This will ensure the tortillas don't get super soggy before cooking.
- You can thicken your green enchilada sauce if desired. Green enchilada sauce is fairly thin. If you prefer it thicker, you can heat the sauce over medium low heat and slowly stir in a paste of about 1 tablespoon water and 1 tablespoon corn starch whisked well together. You can add more to thicken until desired thickness.
- Storing these chicken enchiladas. Store these green chicken enchiladas in the refrigerator for 3 days in an airtight container. You can also freeze them in a freezer safe container for about 2 months.
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