If there’s one new dinner recipe you’re going to make this week, let it be these chicken enchiladas with salsa verde. They’re creamy, cheesy, packed with flavor, and come together in just 45 minutes, making them an easy weeknight dinner you’ll want on repeat.
Using shredded chicken (rotisserie works great!), sautéed vegetables, green enchilada sauce, and a blend of melty cheeses, this recipe is high in protein, family-friendly, and perfect for meal prep. Trust me—these creamy green enchiladas are going to become a favorite in your dinner rotation, and they make some of the best leftovers, too.
Why You’ll Love These Chicken Enchiladas with Salsa Verde
These homemade chicken enchiladas strike the perfect balance between comfort food and a well-rounded meal.
The shredded chicken provides plenty of satisfying protein to help keep you full, while the onion, bell pepper, garlic, and lime add fresh flavor and extra nutrients in every bite. I also like adding a little chicken bone broth to the salsa verde sauce for even more richness without making the filling heavy.
Whether you make your own shredded chicken or grab a rotisserie chicken from the store, this recipe is simple enough for busy weeknights while still feeling special enough to serve to family or friends.
Perfect for Meal Prep, Leftovers, and Freezing
One of my favorite things about these baked chicken enchiladas is how well they fit into real life. They reheat great for lunches throughout the week and freeze well for those nights when you need dinner ready with minimal effort.
Top them with sliced avocado, fresh cilantro, green onion, and a squeeze of lime for a fresh finish that complements the creamy salsa verde sauce. If you’re looking for an easy, high-protein dinner that’s comforting, freezer-friendly, and guaranteed to earn a spot in your regular meal rotation, this recipe delivers every time.
Ingredients You’ll Need:
- Avocado oil
- Yellow onion
- Red or yellow bell pepper
- Garlic cloves
- Cooked, shredded chicken
- Can of mild diced green chiles
- Sea salt
- Cumin
- Fresh lime juice
- Sour cream
- Shredded Monterey Jack cheese (or anything similar works)
- Shredded sharp cheddar cheese
- Tortillas (flour, or I like Siete Foods for gluten-free)
- Can of green enchilada sauce (or salsa verde)
- Chicken bone broth
Optional toppings:
- Sliced avocado
- Fresh cilantro
- Green onion
- Lime wedges
How To Make Creamy Green Chicken Enchiladas with Salsa Verde
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These creamy green chicken enchiladas with salsa verde come together in just 45 minutes and are perfect for weeknight dinners, meal prep, leftovers, or freezing for an easy meal later on.
- Sauté the vegetables. Heat the avocado oil in a large skillet, then cook the onion and bell pepper until softened. Stir in the garlic and cook for another minute until fragrant.
- Make the creamy filling. Add the shredded chicken, green chiles, seasonings, lime juice, sour cream, and most of the cheese. Stir everything together until creamy and well combined.
- Warm the sauce. In a small saucepan, gently heat the green enchilada sauce with the chicken bone broth until smooth and warmed through.
- Assemble the enchiladas. Spread a little sauce in the bottom of your baking dish. Warm the tortillas, then fill each one with a spoonful of sauce and the creamy chicken mixture before rolling tightly and placing seam-side down in the dish.
- Top and bake. Pour the remaining salsa verde sauce over the enchiladas, leaving a few tortilla edges exposed so they crisp up while baking. Sprinkle with the remaining cheese and bake until hot, bubbly, and golden.
- Garnish and serve. Let the enchiladas cool for a few minutes, then finish with sliced avocado, fresh cilantro, green onion, and a squeeze of lime before serving.
- Store for later. Refrigerate leftovers for up to 4 days, or freeze cooled enchiladas for up to 3 months for an easy make-ahead meal.
Recipe Substitutions & Questions
Use the substitutions below to easily customize these Creamy Green Chicken Enchiladas with Salsa Verde to fit your pantry and/or dietary preferences.
- Avocado oil: Swap with olive oil if preferred.
- Yellow onion: White onion works just as well.
- Bell pepper: Use any color bell pepper you have on hand.
- Shredded chicken: Rotisserie chicken is a great shortcut, or quickly cook and shred 2 chicken breasts.
- Green chiles: Use mild or hot diced green chiles, depending on your preferred spice level.
- Sour cream: Plain Greek yogurt can be substituted for a similar creamy texture with a little extra protein.
- Monterey Jack cheese: Pepper Jack, Oaxaca, mozzarella, or a Mexican cheese blend all work well.
- Sharp cheddar cheese: Feel free to use all Monterey Jack or your favorite shredded cheese if that’s what you have.
- Tortillas: Flour tortillas create the softest enchiladas, or use your favorite gluten-free tortillas, like Siete Foods.
- Green enchilada sauce: Salsa verde works as an easy substitute.
- Chicken bone broth: Regular chicken broth works just as well.
- Toppings: Finish with any combination of sliced avocado, fresh cilantro, green onion, sour cream, jalapeños, or a squeeze of fresh lime.
For my kitchen, cooking, and baking essentials (& more!), shop my Amazon Storefront.
FAQs
Can I Make These Chicken Enchiladas with Salsa Verde Ahead of Time?
Yes! These chicken enchiladas with salsa verde are a great make-ahead meal. Assemble the enchiladas through the point of adding the sauce and cheese, then cover and refrigerate for up to 24 hours before baking. When you’re ready to cook, bake as directed, adding a few extra minutes if they’re going straight from the refrigerator. They’re perfect for busy weeknights, entertaining, or meal prep.
Can I Freeze Chicken Enchiladas?
Absolutely. Let the baked enchiladas cool completely, then wrap the baking dish tightly or transfer individual portions to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave until warmed through. They make some of the best leftovers and are an easy freezer-friendly dinner to keep on hand.
What’s the Best Chicken to Use for Enchiladas?
Shredded chicken works best because it’s easy to roll into the tortillas and stays tender while baking. A rotisserie chicken is the quickest option, but you can also cook and shred your own chicken breasts ahead of time. Either option creates a creamy, flavorful filling that pairs perfectly with the salsa verde sauce.
Click here to watch the reel I made of this recipe 🙂
Creamy Green Chicken Enchiladas with Salsa Verde
Ingredients
- 2 teaspoons avocado oil
- ½ yellow onion, diced
- 1 red or yellow bell pepper, diced
- 3 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 4-ounce can mild diced green chiles
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon cumin
- Juice of 1 small lime
- ⅓ cup sour cream
- 2 cups shredded Monterey Jack cheese, divided (or anything similar works)
- ½ cup shredded sharp cheddar cheese, divided
- 8 tortillas (flour, or I like Siete Foods for gluten-free)
- 1 15-ounce can green enchilada sauce (or salsa verde)
- ½ cup chicken bone broth
Optional toppings:
- Sliced avocado
- Fresh cilantro
- Green onion
- Lime wedges
Instructions
- Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the onion & bell pepper and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for another 1 minute.
- Add the shredded chicken, green chiles, salt, cumin, lime juice, sour cream, 1½ cups Monterey Jack cheese, and ¼ cup cheddar cheese. Stir until creamy and combined. Remove from the heat.
- In a saucepan over low heat, combine the green enchilada sauce and chicken broth. Stir until warmed through and smooth.
- Pour small amount of the sauce into the bottom of the baking dish.
- Warm tortillas slightly so they’re easier to roll. Spoon 1–2 tbsp of sauce onto each tortilla, then fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas, leaving some of the tortilla edges exposed so they can crisp up while baking.
- Top with the remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden around the edges.
- Let cool slightly, then top with avocado, cilantro, green onion, and a squeeze of lime before serving. Enjoy!
To Store:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To freeze, let cool completely, then wrap tightly or transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating (if froze). Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.
Notes
- Oil: Avocado oil or olive oil both work well.
- Onion: Swap yellow onion for white onion.
- Bell pepper: Any color bell pepper works.
- Chicken: Rotisserie chicken is a great shortcut, or use cooked shredded chicken breasts.
- Green chiles: Use mild or hot, depending on your preferred spice level.
- Sour cream: Plain Greek yogurt can be substituted.
- Cheese: Monterey Jack can be replaced with Pepper Jack, Oaxaca, mozzarella, or a Mexican cheese blend. Feel free to use all Monterey Jack in place of the cheddar if preferred.
- Tortillas: Flour tortillas are traditional, or use your favorite gluten-free tortillas (I like Siete Foods).
- Sauce: Salsa verde can be used in place of green enchilada sauce.
- Broth: Chicken broth works in place of chicken bone broth.
