Green Chili Chicken Enchiladas (4-Ingredients)
Developed and tested by Robyn Conley Downs
on Apr 17, 2023 (last updated May 13, 2026) 
Made with shredded chicken, salsa verde, and cheese, these green chili chicken enchiladas come together in 45-minutes with just 4-ingredients! A make-ahead, freezer-friendly weeknight dinner that doubles as the perfect meal to drop off for a friend or new parent.
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.”
– CAROLIN
The Easiest Way to Make Green Chile Chicken Enchiladas
This green chili chicken enchiladas recipe came out of my slow cooker green chili chicken, which I make on repeat for weeknights, and so wanted to fresh way to use leftovers. The natural answer was to roll the shredded chicken into tortillas with cheese and salsa verde, and bake the whole thing into a casserole-style dinner. And with just 4-ingredients (!!) and no chopping, prep takes 10 minutes flat, which makes this one of the EASIEST enchilada recipes I have ever tested. It also doubles as the meal I bring to friends recovering from surgery or new parents adjusting to life with a baby, since it freezes beautifully and reheats well, too.
The signature trick is using store-bought salsa verde (or tomatillo salsa) instead of jarred green enchilada sauce. Salsa verde has cleaner ingredients, more visible texture, and noticeably brighter flavor than the cooked-down enchilada sauce alternative. Also know: a little salsa goes a long way! Use about a third of the jar to mix into the filling, a third in the bottom of the dish, and a third over the top to avoid soggy tortillas.
Serve these green chili chicken enchiladas with chopped cilantro, sliced red onion, a squeeze of lime, and a generous dollop of guacamole, sour cream, or both. Leftovers reheat beautifully and keep in the fridge for 3 to 4 days, or freeze the unbaked casserole for up to 3 months and bake from frozen with an extra 15 minutes added to the cook time. And when you want the same dump-and-bake ease with a red enchilada sauce, try my chicken enchiladas next!
Welcome to My Kitchen, Let’s Make Green Chili Chicken Enchiladas
Testing Tips for Salsa Verde Chicken Enchiladas
- No slow cooker green chili chicken made ahead? Use 3 cups of shredded rotisserie chicken in its place. I’ve tested both ways many times, and rotisserie chicken delivers a slightly milder flavor (since it does not pick up the green chili notes during a long cook), but the salsa verde and cheese carry offer plenty flavor that nobody at the table will mind.
- The Mexican cheese blend is the shortcut, but any cheese you like works. Monterey Jack gives the cleanest melt, sharp cheddar adds the most tang, and pepper jack brings adds nice spice, so feel free to use what you have!
- Control the heat by choosing mild, medium, or hot salsa verde at the store. Mild salsa verde delivers all the bright tomatillo flavor with no kick, which is the right move for a kid-friendly weeknight dinner or for taking to friends!
- To bring this to a friend or family member, assemble the whole casserole in a disposable foil baking dish, cover with foil, and include a sticky note with reheating instructions (bake at 350°F for 25 to 30 minutes covered, then 5 minutes uncovered). This is one of the most welcomed meal-train dishes, especially in the not-too-spicy version.
Follow my step-by-step video:
Green Chili Chicken Enchiladas (4-Ingredients)
Ingredients
- 3 cups cooked shredded chicken, such as rotisserie or 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
Equipment
Instructions
- 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.
Notes
- Optional Toppings: easy guacamole, sour cream, diced red onion, avocado.
- Gluten-Free: Be sure to use gf tortillas.
- If you have had soggy bottoms with enchilada recipes in the past you can skip the salsa on the bottom of the pan entirely, spray the dish with avocado oil spray instead, and use slightly less salsa on top than the recipe calls for. The tortillas crisp up more, which some people prefer, so your call!
This was a real crowd pleaser tonight!!! Great and easy recipe! I used a roasted chicken and green salsa from Traders Joe’s. So easy and delicious. Thanks for this great recipe Robyn😃
Woohoo, so happy to hear you enjoyed this one, Carolin! Thanks so much for sharing your thoughts. 🙂
Simple easy to follow recipe…Love it !
Albie, wonderful to hear you enjoyed this recipe. Thanks so much for leaving a review!
Absolutely delicious! The whole family enjoyed it which is a win in my book.
A win in my book, too, Elizabeth! Thanks so much for taking the time to leave a review!
My tortillas came out pretty soggy- flavor was good. Should I not put the salsa n the bottom?
Wanda, hmmmm, the tortillas shouldn’t be soggy, so yes, I’d suggest reducing the amount of salsa used. You can skip lining the bottom of the baking dish, and instead just spray with cooking spray to avoid sticking. You can also add less salsa to the top — in this case the tortillas will crisp up more and perhaps be more to your liking. I hope that helps!