If you’re craving a dish that bursts with flavor, brings a touch of comfort, and is genuinely approachable, this Easy Enchiladas Verdes Recipe is here to become your new go-to. With tender shredded chicken wrapped in warm corn tortillas, bathed in a tangy, vibrant salsa verde, and topped with melty cheese and fresh garnishes, it delivers a fiesta in every bite. The best part? It’s surprisingly simple to prepare, making it perfect for a weeknight dinner or when you want to impress friends without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each plays an important role to build depth, texture, and color in this recipe. Fresh vegetables add crunch and brightness, while the salsa verde brings that signature tangy zest, and the cheeses and oils lock in rich flavor and gooey satisfaction.
- 1 ¼ lbs. cooked chicken (shredded): The hearty protein base that soaks up the salsa for maximum taste.
- 1 Tbsp. olive oil: For sautéing the vegetables and releasing their natural sweetness.
- ½ cup red bell pepper (finely chopped): Adds a subtle sweetness and beautiful color contrast.
- 1 small jalapeño (finely chopped, optional): A touch of heat that livens up the filling without overpowering.
- ½ cup sweet onion (finely chopped): Brings savory depth and balances the spice.
- 2 garlic cloves (crushed): Garlic infuses a wonderful aroma and flavor complexity.
- ½ tsp. salt: Enhances all the vibrant flavors.
- ¼ tsp. pepper: Adds a gentle kick of warmth.
- 8 corn tortillas: The essential vessel for wrapping everything together.
- 2-3 Tbsp. coconut oil: For warming the tortillas to soft perfection, and adds a subtle richness.
- 16 oz. jar salsa verde (mild or medium): The star sauce that’s tangy, fresh, and much loved in Mexican cuisine.
- ½ cup mozzarella cheese (or dairy-free cheese): Melts beautifully to keep the enchiladas irresistibly gooey.
- Cilantro (finely chopped): Adds a refreshing herbal brightness as garnish.
- Avocado (finely diced): Creamy and cooling contrast to the saucy filling.
- Tomatoes (finely diced): Fresh and juicy pop to finish the dish with vibrancy.
How to Make Easy Enchiladas Verdes Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped red bell pepper, jalapeño if you’re using it, and sweet onion. Let them sauté gently for 3 to 4 minutes until they soften and their natural sweetness blooms. Then, add crushed garlic and cook for another minute until the kitchen smells heavenly and everything is perfectly tender.
Step 2: Mix in Chicken and Seasonings
Once the veggies are ready, remove the pan from heat and fold in the shredded chicken along with salt, pepper, and half a cup of salsa verde. This step ensures the chicken is fully infused with the vibrant flavors from the sautéed vegetables and spicy sauce. Give it a good stir so every bite is flavorful.
Step 3: Warm the Tortillas
Place a tablespoon of coconut oil into a large skillet over medium heat. Warm the corn tortillas one or two at a time, flipping after 1 minute per side. This softens them perfectly and makes rolling much easier without cracking. Lay them out on paper towels to absorb any excess oil and repeat until all tortillas are warmed.
Step 4: Prepare the Baking Dish
Spray your 9 x 13-inch baking pan with non-stick cooking spray to prevent sticking. Pour about ¼ cup of salsa verde on the bottom of the pan. This sauce layer keeps the enchiladas moist and adds extra flavor from the very first bite, creating a delicious bed for the rolled tortillas.
Step 5: Roll and Assemble Enchiladas
Fill each warm corn tortilla with an even amount of the chicken-vegetable mixture. Roll them up tightly and place them seam side down in the sauced baking dish. This helps keep everything together while baking and lets the flavors meld beautifully. Repeat until all tortillas are filled and snug in the pan.
Step 6: Top and Bake
Pour the remaining salsa verde generously over the rolled enchiladas. Make sure the sauce covers the edges of the tortillas to keep them moist during baking. Sprinkle mozzarella cheese over the top for that irresistible melty layer. Cover the pan with aluminum foil to lock in steam and bake at 350 degrees Fahrenheit for 25 to 30 minutes, allowing everything to bubble and meld perfectly.
Step 7: Add Fresh Garnishes and Serve
Once baked, bring your Easy Enchiladas Verdes Recipe to life with bright, fresh toppings. Sprinkle chopped cilantro, diced avocado, and fresh tomatoes on top. These add layers of flavor, pops of color, and a lovely balance to the rich, cheesy, saucy enchiladas that everyone will adore.
How to Serve Easy Enchiladas Verdes Recipe
Garnishes
To elevate your servings, the fresh garnishes like cilantro, avocado, and tomatoes are more than just decoration. Cilantro adds brightness that contrasts the richness, avocado offers creamy relief from tangy salsa verde, and juicy tomatoes provide bursts of refreshing sweetness—each bite becomes perfectly balanced.
Side Dishes
Pairing your enchiladas with classic Mexican sides makes the meal complete. Consider a scoop of Mexican rice, refried beans, or a crisp cabbage slaw with lime dressing to add texture and variety. These sides bring additional layers of taste and help round out the meal beautifully.
Creative Ways to Present
Want to impress your guests? Serve individual enchilada portions on pretty plates topped with a swirl of crema or a drizzle of crema mixed with lime juice. Add slices of avocado fanned out on the side, and a sprinkle of queso fresco for a traditional touch. Presentation can be casual or elegant, but the flavor remains the star.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas hold up wonderfully and often taste even better the next day after the flavors have settled. Store them in an airtight container in the refrigerator for up to 3 days. This makes for a super convenient meal prep win or tasty lunch.
Freezing
If you want to enjoy the Easy Enchiladas Verdes Recipe later, freezing works great. Assemble the enchiladas in a freezer-safe dish, cover tightly with foil and plastic wrap, and store for up to 2 months. When you’re ready, thaw overnight in the fridge and then bake as directed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through. You can cover the dish with foil to avoid drying out. Alternatively, microwave individual portions covered loosely for quick convenience, though the oven method preserves texture best.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves time, making the Easy Enchiladas Verdes Recipe even easier to prepare.
Is it possible to make these enchiladas vegan?
Yes, swap the chicken for sautéed mushrooms or tofu and choose dairy-free cheese for a delicious vegan version while keeping the core flavors intact.
How spicy is this recipe?
The heat can be adjusted easily—remove the jalapeño for mild flavor or add more for extra kick. The salsa verde you choose will also influence the spiciness.
What is the best way to prevent tortillas from tearing when rolling?
Warming tortillas briefly in coconut oil softens them, making them flexible and less likely to break when you roll the enchiladas.
Can I prepare this recipe ahead of time and bake later?
Yes, you can assemble the enchiladas and refrigerate them uncovered for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Final Thoughts
There’s something truly comforting and exciting about this Easy Enchiladas Verdes Recipe. It blends familiar, vibrant Mexican flavors with ease and simplicity that anyone can master. Whether it’s a cozy weeknight or a weekend gathering, I can’t recommend this dish enough. Give it a try—you might just find a new favorite that keeps your taste buds happily coming back for more!
Print
Easy Enchiladas Verdes Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Easy Enchiladas Verdes Recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in vibrant salsa verde, and baked to perfection with melted cheese. Enhanced with sautéed bell peppers, jalapeño, and onions, these enchiladas deliver a flavorful, comforting Mexican-inspired meal perfect for any weeknight dinner.
Ingredients
Filling
- 1 ¼ lbs. cooked chicken (shredded)
- 1 Tbsp. olive oil
- ½ cup red bell pepper (finely chopped)
- 1 small jalapeño (finely chopped, optional)
- ½ cup sweet onion (finely chopped)
- 2 garlic cloves (crushed)
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup salsa verde (from 16 oz. jar)
Tortillas
- 8 corn tortillas
- 2–3 Tbsp. coconut oil
Toppings and Garnishes
- 16 oz. jar salsa verde (mild or medium)
- ½ cup mozzarella cheese (or dairy-free cheese)
- Cilantro (finely chopped, for serving)
- Avocado (finely diced, for serving)
- Tomatoes (finely diced, for serving)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped red bell pepper, jalapeño (if using), and sweet onion. Sauté for 3-4 minutes until soft. Add crushed garlic and cook for an additional minute until fragrant.
- Combine Chicken Mixture: Remove the skillet from heat. Stir in the shredded cooked chicken, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of salsa verde to the sautéed vegetables until well combined.
- Warm Tortillas: In another large skillet over medium heat, add 1 tablespoon coconut oil. Warm 2-3 corn tortillas for about 1 minute per side until pliable. Place warmed tortillas on a paper towel-lined plate. Repeat with remaining coconut oil and tortillas.
- Prepare Baking Dish: Spray a 9 x 13-inch baking pan with non-stick cooking spray. Pour ¼ cup of salsa verde into the bottom of the pan, spreading evenly.
- Assemble Enchiladas: Spoon an equal amount of the chicken mixture onto each warm tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining salsa verde over the assembled enchiladas, making sure to cover the edges for maximum flavor and moisture. Sprinkle mozzarella cheese evenly on top. Cover the pan with aluminum foil.
- Bake: Place the covered dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve and Garnish: Remove enchiladas from the oven and serve hot. Garnish with finely chopped cilantro, diced avocado, and diced tomatoes for a fresh finish. Enjoy your delicious enchiladas verdes!
Notes
- You can use dairy-free cheese to make this recipe dairy-free.
- The jalapeño is optional; omit if you prefer less heat.
- Make sure to warm tortillas to prevent cracking when rolling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- For added creaminess, consider adding a dollop of sour cream on the side.
