Easy Chicken Enchiladas with Verde Sauce for a Cozy Night In

Is there anything more satisfying than a pan of bubbly, cheesy enchiladas coming out of your oven? You know the feeling. That moment when the whole house smells incredible and you just can’t wait to dig in. These Chicken Enchiladas with Verde Sauce are my go-to for a weeknight that needs a little extra comfort. They’re packed with tender shredded chicken, a tangy verde sauce, and just enough melty cheese to make everyone at the table happy. Best of all? They come together without any fuss. So, ready to make a dinner that feels like a hug?

Why You’ll Love This

If you’re juggling a million things at once (and honestly, who isn’t?), you’ll appreciate how these enchiladas are the definition of a simple chicken recipe. They use straightforward ingredients, many of which you might already have in your pantry. This is one of those healthy dinner recipes that doesn’t skimp on flavor—the verde sauce is bright and zesty, not heavy. Plus, it’s a fantastic way to use up leftover or rotisserie chicken, making it a seriously quick dinner idea. It’s a crowd-pleaser, a lifesaver, and so, so comforting.

Ingredients You’ll Need

• 2 cups cooked shredded chicken breast: The star of our show! A store-bought rotisserie chicken is a perfect time-saver here.
• 1 (16-ounce) jar verde salsa: Provides that tangy, slightly spicy base flavor we love.
• 8 flour tortillas (8-inch): They’re soft and pliable, making rolling a breeze.
• 1 cup shredded Monterey Jack cheese: For that glorious, melty, creamy goodness.
• 1/2 cup sour cream: Adds a wonderful richness and cools down the sauce.
• 1 small yellow onion, diced: Brings a sweet, aromatic depth to the filling.
• 1 teaspoon ground cumin: That warm, earthy note that makes everything taste like home.
• 1/2 teaspoon garlic powder: For a little extra savory kick.
• 1/4 cup chopped fresh cilantro: A fresh pop of flavor and color.
• Cooking spray or a bit of oil: To keep those enchiladas from sticking to the pan.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating with cooking spray or oil.
2. Now, let’s make our filling. In a large mixing bowl, combine the shredded chicken, half of the diced onion, half of the shredded cheese, sour cream, cumin, and garlic powder. Give it a good stir until everything is happily mixed together.
3. Warm your tortillas for about 20 seconds in the microwave, wrapped in a damp paper towel. This makes them soft and prevents them from tearing when you roll them. Take one tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling, snuggling them all side-by-side in the dish.
4. Pour the entire jar of verde salsa over the top of the rolled enchiladas, spreading it out so it covers them evenly. Sprinkle the remaining cheese and diced onion over the saucy top.
5. Bake, uncovered, for 20-25 minutes. You’re looking for the cheese to be completely melted and bubbly around the edges, and the sauce should be bubbling hot. Let it sit for about 5 minutes after pulling it out of the oven—this helps them set up and makes serving so much easier. Garnish with that fresh cilantro right before serving.

Pro Tips For Perfect Enchiladas

• Warm those tortillas! I can’t say it enough. A cold tortilla is much more likely to crack and make a mess.
• Don’t overfill them. About 1/3 cup of filling per tortilla is the sweet spot for a tight roll that holds its shape.
• If your salsa is particularly thick, you can thin it with a couple tablespoons of chicken broth before pouring it over the top. This helps every bite stay saucy.
• For a extra golden, crispy cheese top, pop them under the broiler for the last minute or two—just keep a very close eye on them!
• And my honest opinion? A little extra sprinkle of cheese on top is never, ever a mistake. So good.

Variations & Substitutions

This recipe is wonderfully flexible! For a lighter twist, swap the sour cream for plain Greek yogurt and use whole wheat tortillas. Not a fan of spice? Use a mild verde salsa—the flavor will still be fantastic. If you’d like to add more veggies, some sautéed spinach or zucchini mixed into the filling is delicious. And for a dairy-free version, your favorite plant-based cheese and yogurt alternatives work great here. Feel like switching up the protein? Shredded smoked turkey is a fantastic stand-in for the chicken.

Serve With Delicious Sides

These enchiladas are a full meal on their own, but a couple of simple sides round everything out perfectly. A quick, crisp salad with a lime vinaigrette cuts through the richness beautifully. For something more traditional, some cilantro-lime rice or simple black beans are always a hit. And you can never go wrong with a big dollop of guacamole and a few tortilla chips for scooping.

Storage & Reheating

Leftovers will keep happily in an airtight container in the fridge for 3-4 days. They also freeze beautifully for up to 3 months. Just wrap the baking dish tightly in foil and freeze. To reheat, thaw overnight in the fridge if frozen. Then, cover with foil and bake at 350°F until heated through, about 20-25 minutes. For a single serving, the microwave works just fine—just heat in 30-second intervals until hot.

Frequently Asked Questions

• Can I use corn tortillas instead of flour? Absolutely! Corn tortillas are a classic choice. Just be sure to warm them well so they are pliable before rolling to prevent cracking.
• What’s the best way to shred chicken for these quick and easy dinner recipes? Using two forks is the classic method, but for super easy shredded chicken, you can pop warm, cooked chicken into a stand mixer and let it paddle on low for a minute. It works like a charm!
• Is this one of those healthy chicken recipes? I think so! By using lean chicken breast and loading it with flavor from the verde sauce, it feels indulgent without being overly heavy. It’s a great healthy dinner idea for the whole family.