Green Chili Chicken Enchiladas

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.

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.

Course dinner

Cuisine Mexican

Diet Gluten Free

Keyword chicken enchiladas, green chili chicken enchiladas

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 310

Author Robyn Conley Downs

Equipment

Ingredients

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

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 9x13 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

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

Nutrition