Easy Enchiladas Verdes
These Easy Enchiladas Verdes are a weeknight-friendly Mexican-inspired dinner made with tender shredded chicken, tangy salsa verde, warm spices, and melty cheese. Ready in under 45 minutes, this enchiladas verdes recipe delivers bold flavor with simple ingredients—perfect for busy nights, meal prep, or family dinners.
Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 10 –12 corn tortillas
- 2 cups shredded cheese Monterey Jack, mozzarella, or Mexican blend
- 2 cups salsa verde store-bought or homemade
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or cooking spray
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas in the microwave or a dry skillet until soft and pliable.
- In a large bowl, mix shredded chicken with ½ cup salsa verde, garlic powder, cumin, salt, and pepper.
- Spoon chicken mixture into each tortilla, sprinkle with cheese, and roll tightly.
- Arrange enchiladas seam-side down in the prepared baking dish.
- Pour remaining salsa verde evenly over the enchiladas.
- Sprinkle remaining cheese on top.
- Bake uncovered for 25–30 minutes, until the sauce is bubbling and cheese is fully melted.
- Let rest for 5 minutes, then garnish with fresh cilantro if desired. Serve warm.
Notes
- Always warm tortillas before rolling to prevent cracking.
- For softer enchiladas, loosely cover with foil for the first 15 minutes of baking.
- Taste your salsa verde first—season the chicken more if the sauce is mild.
- This dish is freezer-friendly both before and after baking.