Creamy Salsa Verde Chicken Enchiladas (Easy Rotisserie Chicken Dinner)
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These Creamy Salsa Verde Chicken Enchiladas are one of my favorite easy weeknight dinners when I need something hearty, comforting, and packed with flavor. Tender rotisserie chicken is mixed with a creamy salsa verde sauce, rolled into tortillas, and baked under a blanket of melted Colby Jack cheese. They’re easy enough for busy weeknights but delicious enough to serve to guests.
I make these salsa verde chicken enchiladas throughout the year because they’re simple, family-friendly, and come together in about 40 minutes. Using rotisserie chicken keeps the prep work to a minimum, and the creamy green sauce is always a hit.
If your family enjoys recipes like my Mexican Layer Dip, Mexican Tortilla Pinwheels, or Doritos Chicken Casserole, this is another easy dinner you’ll want to add to your regular rotation.
Table of Contents
- Why I Love This Salsa Verde Chicken Enchiladas Recipe
- Ingredients for Creamy Salsa Verde Chicken Enchiladas
- How to Make Green Chicken Enchiladas with Rotisserie Chicken
- Tips for the Best Salsa Verde Chicken Enchiladas
- Easy Swaps and Variations
- What to Serve With Creamy Salsa Verde Enchiladas
- Make Ahead Instructions
- How to Freeze
- Storage and Reheating
- Frequently Asked Questions
- More Easy Mexican-Inspired Dinners
Why I Love This Salsa Verde Chicken Enchiladas Recipe
- Uses rotisserie chicken for a quick shortcut
- Ready in about 40 minutes
- Creamy, cheesy, and packed with flavor
- Great make-ahead meal
- Easy to customize with your favorite toppings
- Family-friendly with just the right amount of spice
- Leftovers are great for meal prep lunches throughout the week
- Freezer-friendly for future meals
Ingredients for Creamy Salsa Verde Chicken Enchiladas
These creamy salsa verde chicken enchiladas come together with a handful of simple ingredients that create a rich, flavorful filling and plenty of cheesy goodness.
- Rotisserie chicken provides a quick shortcut and makes this recipe perfect for busy weeknights. Any cooked shredded chicken will work if that’s what you have available.
- Cream cheese, sour cream, and salsa verde combine to create the creamy green sauce that coats every bite. The salsa verde adds tangy flavor while the cream cheese and sour cream make the sauce rich and smooth.
- Diced green chiles add mild heat and extra flavor without making the enchiladas overly spicy.
- Cumin, garlic powder, onion powder, salt, and pepper season the filling and complement the salsa verde perfectly.
- Flour tortillas hold the creamy chicken filling together and make these enchiladas easy to roll. You can substitute corn tortillas if preferred.
- Colby Jack cheese melts beautifully and adds the cheesy topping everyone loves.
- Fresh cilantro adds a pop of color and fresh flavor just before serving.
How to Make Green Chicken Enchiladas with Rotisserie Chicken
- Prepare the baking dish. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Make the sauce. In a large bowl, stir together the cream cheese, salsa verde, sour cream, green chiles, cumin, garlic powder, onion powder, salt, and pepper until smooth and creamy. Reserve 1 cup of the sauce mixture.
- Prepare the filling. Fold the shredded chicken and 1 cup of Colby Jack cheese into the remaining sauce mixture until evenly combined.
- Fill the tortillas. Divide the chicken mixture evenly among the tortillas.
- Roll the enchiladas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add the topping. Spread the reserved sauce over the enchiladas and sprinkle with the remaining Colby Jack cheese.
- Bake. Bake uncovered for 25-30 minutes, or until hot and bubbly.
- Garnish and serve. Sprinkle with fresh cilantro and serve warm.
Tips for the Best Salsa Verde Chicken Enchiladas
Soften the Cream Cheese First
Allow the cream cheese to soften at room temperature before mixing. This helps create a smooth sauce without lumps. If you’re in a rush, you can pop the unwrapped cream cheese into the microwave for about 20 seconds to soften it.
Use Freshly Shredded Cheese
Freshly shredded cheese melts more smoothly than pre-shredded cheese and gives the enchiladas a creamier texture.
Don’t Overfill the Tortillas
Adding too much filling can make the tortillas difficult to roll and cause them to split during baking.
Let Them Rest Before Serving
Allow the enchiladas to sit for 5 minutes after baking. This helps the filling set up and makes serving easier.
Easy Swaps and Variations
- Make Them Spicier – Add diced jalapeños, pepper jack cheese, or a few dashes of hot sauce to the filling.
- Use Corn Tortillas – Corn tortillas can be substituted for flour tortillas for a more traditional enchilada.
- Add Beans – Black beans or pinto beans are an easy way to stretch the recipe and add extra protein and fiber.
- Add Vegetables – Try adding sautéed onions, bell peppers, or corn to the filling.
- Swap the Cheese – Try substituting Monterey Jack or mild cheddar in this recipe.
What to Serve With Creamy Salsa Verde Enchiladas
These creamy green chicken enchiladas pair perfectly with:
- Mexican Pinto Beans
- 10-Minute Mexican Rice
- Restaurant Style Salsa
- Mexican Street Corn Dip
- Make Ahead Coleslaw
- Tortilla Chips and Guacamole
Make Ahead Instructions
Assemble the enchiladas as directed, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, bake as directed, adding a few extra minutes if baking directly from the refrigerator.
How to Freeze
These enchiladas freeze beautifully.
Assemble the enchiladas but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months.
Thaw overnight in the refrigerator and bake as directed.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or reheat larger portions covered in a 350°F oven until warmed through.
Frequently Asked Questions
Yes. While rotisserie chicken provides the best flavor and texture, canned chicken can be used in a pinch.
Most salsa verde sauces and diced green chiles are fairly mild. For more heat, add jalapeños or use a spicy salsa verde.
Yes. Assemble the enchiladas up to 24 hours before baking and refrigerate until ready to cook.
Absolutely. They freeze very well before baking and make a great meal prep option.
Salsa verde is a green Mexican sauce typically made from tomatillos, peppers, onions, and seasonings. It has a bright, tangy flavor that works perfectly in enchiladas.
Creamy Salsa Verde Chicken Enchiladas
Ingredients
- 3 cups shredded rotisserie chicken
- 8 oz cream cheese, softened
- 16 oz Herdez Salsa Verde
- 1 cup sour cream
- 4 oz diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 flour tortillas, 8-inch burrito-sized
- 2 cups shredded Colby Jack cheese, divided
- Fresh cilantro, for garnish
Directions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. In a large bowl, stir together the cream cheese, salsa verde, sour cream, green chiles, cumin, garlic powder, onion powder, salt, and pepper until smooth. Reserve 1 cup of the sauce mixture.
- Add the chicken and 1 cup of Colby Jack cheese to the remaining sauce mixture and stir to combine. Divide the filling among the tortillas, roll tightly, and place seam-side down in the prepared baking dish.
- Spread the reserved sauce over the enchiladas and sprinkle with the remaining 1 cup Colby Jack cheese. Bake uncovered for 25-30 minutes, or until hot and bubbly. Garnish with chopped cilantro before serving.
Notes
- Corn tortillas can be substituted for flour tortillas if preferred.
- Add a diced jalapeño to the filling for extra heat.
- Leftovers can be refrigerated for up to 4 days.
- Assemble enchiladas and freeze before baking for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Nutrition Facts
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More Easy Mexican-Inspired Dinners
If you enjoyed these Creamy Salsa Verde Chicken Enchiladas, be sure to try my Mexican Enchilada Casserole, Taco Queso Dip, Open Face Tacos, and Baked Cheesy Chicken Flautas.
