Green Chili Chicken Enchiladas (4-Ingredients)

Green chili chicken enchiladas made with just 4 ingredients: shredded chicken, salsa verde, cheese, and tortillas. A 45-minute weeknight dinner!

Course dinner

Cuisine Mexican

Diet Gluten Free

Keyword chicken enchiladas, comfort food, easy, green chili chicken enchiladas, one pot, quick

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 310

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

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.

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!