These chicken verde enchiladas were another meal that was brought to us just after our son was born. My friend (and neighbor) Shailey made us these enchiladas and they were so comforting! I ate them for lunches the following few days as well until they were gone. Ha. I had to text her for the recipe so I could make them again, and now I’m sharing them with you too.
These chicken verde enchiladas are super easy to make, the base being a rotisserie chicken and your favorite jar of salsa verde. Being a Midwesterner, I will probably always love meals that are served from casserole dishes, ha. But I especially love these flavorful, cheesy enchiladas. I don’t know if most people think of enchiladas as comfort food but it totally is. Yum!
You can also customize these chicken verde enchiladas a number of ways. For one, I’ve started making them with corn tortillas while Shailey made her version with flour (both delicious!). There are also a couple different methods for cooking these, so I’ll share those in the notes of the recipe card below.
If you wanted to substitute the chicken for beans and sautéed bell peppers for a vegetarian version, you absolutely could.
And I am a fan of a big splash of hot sauce, as you can see. But you could also serve these with more salsa, guacamole, or add more crunch of chopped iceberg lettuce on top. There are lots of ways to customize these chicken verde enchiladas to your preference, or to use up whatever might be lingering in your refrigerator. Enjoy! -Emma
Shailey’s Chicken Verde Enchiladas
easy and delicious chicken verde enchiladas
- 1 rotisserie chicken 12 ounces
- 1 tablespoon olive oil
- 1/2 red onion
- 4 cloves garlic, minced
- 16 ounces jar salsa verde or tomatillo salsa
- 1 1/2 cups cheddar cheese
- 1 1/2 cups quesadilla cheese
- 4 ounces sour cream
- 10-12 corn tortillas
- 1/4 cup cotija cheese
- 1/4 cup chopped cilantro
Remove the meat from the rotisserie chicken. This should yield around 12 ounces of chicken, give or take. Shred into small pieces.
In a large sauce pan, saute the onion and garlic over high heat for 2-3 minutes, until softened.
Stir in the salsa and sour cream. Then reserve 1 cup of the mixture, set aside.
To the pan, stir in the chicken, 1 cup cheddar, and 1 cup quesadilla cheese.
Add 1/4 cup of the reserved sauce to the bottom of a casserole pan.
Roll the filling into the tortillas, placing in the prepared pan. Top with the remaining sauce, 1/2 cup cheddar, and 1/2 cup quesadilla cheese.
Bake at 400°F for 15-18 minutes, until the cheese is bubbling.
Top with cilantro and cotija.
As I mentioned in the post, Shailey uses flour tortillas instead of corn. You can use either, both are delicious but have different final textures.
Instead of baking you could also put the prepared dish under the broiler for a few minutes, especially if the filling was just made and is still warm.
You can substitute mozzarella for quesadilla cheese, and feta for the cotija if you have a hard time finding either of those.
If your tortillas tear as you fold the filling in, try warming them in the microwave for 30 seconds before adding the filling. But a few torn tortillas won’t ruin the final dish.
Serve this along with salsa, guacamole, sliced avocado, hot sauce, or really anything you’d top a taco with.