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+ servings
Baked enchiladas in a white dish.
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5 from 6 votes

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are a family-friendly weeknight dinner that comes together in no time, but tastes like you worked on it all day!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Mexican, Tex Mex
Keyword: easy chicken enchiladas, recipe with rotisserie chicken, recipes with tomatillo salsa
Servings: 8 Servings
Calories: 394kcal

Ingredients

Instructions

  • Preheat your oven to 350°F.
  • In a large bowl, mix the cooked and shredded chicken, olive oil, cumin, salt, garlic powder, onion powder, black pepper, paprika, 1 cup of the salsa verde, and one cup of cheese. Stir to combine and set aside.
  • Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.
  • Pour 1 cup of salsa in the bottom of a 13x9 inch casserole dish, and evenly coat the bottom.
  • Fill each tortilla with about ½ cup of the chicken mixture, and roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.
  • Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.
  • Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.
  • Serve immediately, with additional toppings.

Nutrition

Calories: 394kcal | Carbohydrates: 26g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 1644mg | Potassium: 354mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1019IU | Vitamin C: 4mg | Calcium: 517mg | Iron: 1mg