With only 4 ingredients, this green chili chicken enchiladas recipe is easy to make, yields super flavorful results, and is an excellent make ahead meal. The key ingredient is my equally simple green chili chicken or store bought rotisserie chicken!

An overhead shot of a tablescape made up of a rectangular baking dish with enchiladas, an empty plate, a striped napkin, and small bowls with limes, cilantro, red onion, and guacamole.

5 star review

“This was a real crowd pleaser tonight!!! Great and easy recipe! I used a roasted chicken and store bought green salsa. So easy and delicious.”


About Green Chili Chicken Enchiladas

Think that enchiladas are a bit too complicated for a weeknight meal? Think again!

This green chili chicken enchiladas recipe literally has only 4 ingredients and is a cinch to assemble and put in the oven thanks to my slow cooker green chili chicken that can be made in advance.

It’s inspired by one of my most popular recipes is my 6-ingredient slow cooker enchilada chicken, which freatures a red enchilada sauce.

That one is a super flavorful dump and go slow cooker recipe that is versatile and can be used as an easy enchilada filling (especially for my easy chicken enchiladas).

And while I love red enchiladas, I also love the fresh flavors of green enchiladas, so I created a slow cooker green chili chicken that can be used as a filling in green chili chicken enchiladas.

And, the great thing with this recipe is that if you don’t want to make slow cooker green chili chicken or you don’t have enough leftovers, you can use rotisserie chicken to keep the prep as simple as possible.

Also, this recipe is a great meal to bring to others (like new moms or someone recovering from surgery or illness) because it freezes well and isn’t spicy.

With a list of simple, yet flavorful ingredients and quick prep, these are truly the best green chili chicken enchiladas!

Visual Guide: How to Make Green Chili Chicken Enchiladas

Jump to Recipe Instructions

Timesaving Tips & Tricks

The prep time for these easy green chili enchiladas couldn’t be easier or faster!

No chopping or dipping, simply mix the filling ingredients, roll into tortillas, top with cheese and bake.

Let’s start with the star of the show – the slow cooker green chili chicken

If you haven’t made this before, you’re in for a treat (it’s super simple and very versatile).

However, if you don’t have any green chili chicken on hand, no worries!

Simply use shredded rotisserie chicken or any leftover chicken you may have on hand – you will mix it with store-bought salsa verde, which will give it loads of flavor.

The sauce component of this recipe also couldn’t be simpler.

It’s just store-bought salsa verde, which I chose to use over green enchilada sauce because it’s easier to find and usually has cleaner ingredients.

Since I used flour tortillas, you do not need to dip them in the sauce prior to rolling.

However, if using corn tortillas, make sure to dip into the sauce so they are easier to roll.

Make It Gluten Free & Dairy Free

Use corn tortillas for a gluten free version. Make sure to dip tortillas in the sauce to make rolling easier. Use dairy free cheddar cheese for a dairy free version.

A straight on shot of a plated enchilada topped with guacamole and with a lime and fork on the side.

Key Ingredients and Substitutions

Green chili chicken: The star of this recipe is my easy slow cooker green chili chicken, but you can substitute 3 cups of rotisserie chicken (white, dark, or mixed meat).

Salsa verde: Sometimes called tomatillo salsa, look for jarred green salsa in the salsa section or refrigerated section. You will need 12 ounces of salsa.

Mexican cheese blend: This is typically a blend of four cheeses – including Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses. So it’s a great shortcut ingredient. You could also use just all of one type of cheese that you like, for instance all Monterey Jack cheese or cheddar. Substitute dairy free cheddar for a dairy free version.

Flour tortillas: I prefer the flavor and texture of flour tortillas in this recipe, but corn tortillas will also work. Make sure to dip corn tortillas in the enchilada sauce before rolling to prevent cracking.

Serving Suggestions

These enchiladas can be served as a standalone meal with a side of pinto beans & rice, slow cooker refried beans, creamy cabbage slaw, or a simple green salad topped with chipotle honey vinaigrette.

You can also top them with 4-ingredient guacamole, cilantro, diced onion, lime wedges, or sour cream for an extra burst of flavor.

Looking for more sides options? I put together a list of my top side dishes to serve with enchiladas. Get the list here!

How to Store & Freeze

This recipe can be made ahead and frozen – making this a great dinner to prepare ahead for an easy weeknight meal!

You can freeze it unbaked or baked by simply covering it with plastic wrap and placing it in the freezer.

To cook from frozen, simply add an additional 15 minutes to the cooking time.

If you want some now and save some for later, divide the recipe into two smaller pans and bake one and freeze the other for another meal.

Otherwise, leftovers will keep well in the fridge for up to 3-4 days in a tightly sealed container.

This Recipe is…

Follow my step-by-step video:

An overhead shot of a tablescape made up of a rectangular baking dish with enchiladas, an empty plate, a striped napkin, and small bowls with limes, cilantro, red onion, and guacamole.
5 stars (6 ratings)

Green Chili Chicken Enchiladas

With only 4 ingredients, this green chili chicken enchiladas recipe is easy to make, yields super flavorful results, and is an excellent make ahead meal.


  • 3 cups shredded, cooked chicken, such as that from slow cooker green chili chicken
  • 1 (12-oz) jar salsa verde (tomatillo salsa), divided
  • 1 cup Mexican cheese blend, divided
  • 10 (10-inch) flour tortillas, or corn for gluten free diet

Optional Serving Suggestions

  • Easy guacamole
  • Sour cream
  • Chopped cilantro
  • Finely diced red onion
  • Lime wedges


  • Preheat the oven to 350F.
  • In a medium bowl, mix the chicken 4 ounces (about ⅓ of the jar) salsa verde, and ½ cup cheese until combined.
  • Add 4 ounces of salsa to the bottom of a 9×13 inch baking dish.
  • Add just under ⅓ cup of the chicken-salsa mixture to a tortilla. Roll, then place seam side down in the baking dish. Continue with the remaining chicken mixture until all the tortillas are filled, rolled, and added to the baking dish.
  • Pour over the remaining 4 ounces of salsa verde, and spread to cover the top of all of the tortillas.
  • Sprinkle over the remaining ½ cup cheese, then cover with foil and bake for 25-30 minutes, or until bubbling. Uncover and bake for an additional 5 minutes, or until the cheese is lightly browned.


See blog post, above, for substitution suggestions including dairy free and gluten free, storage, and more. 

Nutrition Information:

Serving: 1 (of 5 servings, 2 enchiladas each)), Calories: 310kcal, Carbohydrates: 2g, Protein: 27g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 77mg, Sodium: 253mg, Potassium: 216mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 167IU, Vitamin C: 0.01mg, Calcium: 271mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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