Easy green chicken enchiladas is a delicious Mexican inspired dish. This recipe is made with shredded chicken and a green chile sauce or salsa verde along with cream of mushroom. They're perfect for a quick weeknight meal or a party with friends and family.
Why this recipe works
If you've ever tried green chicken enchiladas at a favorite restaurant, then you'll find this recipe a nice way to bring that flavor home.
Very easy - you only need six easy-to-find ingredients to make these delicious, easy green chicken enchiladas, so they couldn't be easier to make!
Easy to make ahead or freeze - this chicken enchilada recipe is perfect to make ahead and refrigerate until needed. Or freeze it after baking and reheat for a future meal.
Delicious - your foodie friends will agree that these green enchiladas taste just like those served at your favorite Mexican restaurant, if not better!
Key ingredients
Chicken - I shredded the meat from a rotisserie chicken. Use any cooked chicken meat (light and/or dark) that's been cooked, shredded or chopped.
Salsa verde - I used Herdez brand salsa verde, but you can use what's available in your area. You can also try green chile enchilada sauce instead.
Cream of mushroom soup - use my homemade recipe for the best flavor, or just grab the can if it’s more convenient. Add 1 cup sour cream in place of cream of mushroom soup for a Suiza sauce.
Cheese - use any kind of cheese as long as it melts well. For example, try Monterey Jack cheese, Swiss cheese, Muenster cheese, or a Mexican cheese like queso Asadero.
Love Tex Mex? Check all my Mexican inspired recipes!
Steps to make green chicken enchiladas
Always start with clean hands, work area, and kitchen utensils.
Step One: Preheat the oven to 350 degrees F. Place diced or shredded chicken in a large bowl. Season with salt and pepper if chicken needs it. Drain as much liquid as you can from the can of Rotel, then add to the chicken. Mix to combine.
Step Two: Place about ¼ cup of the chicken mixture in the middle of the tortilla. Top with a couple of tablespoons of shredded cheese. Roll up and place seam side down in a 9 by 13-inch baking dish that's been coated with non-stick cooking spray. You should have about 8 to 10 enchiladas, depending on your technique.
Step Three: Add the can of cream of mushroom soup and 1 cup salsa verde in a medium bowl and mix well. Pour sauce over the enchiladas and top with remaining shredded cheese.
Step Four: Bake for about 30 to 40 minutes or until hot and bubbling and the cheese is well melted and lightly golden brown. Broil your green chicken enchiladas for a couple minutes if you like your cheese a deeper golden brown.
Top tips
- Rotel and salsa verde come in different spice levels. Choose what works best for your taste.
- Use a homemade salsa verde recipe like this one.
- Replace cream of mushroom soup with 1 to 1 ½ cups sour cream.
- Replace Rotel with an equal amount of homemade or store bought salsa or pico de gallo.
- Use any leftover salsa verde to make this Ground Beef Skillet Queso!
What tastes good with this chicken enchiladas recipe?
Serve with my Mexican rice recipe or my Mexican beans. Top with shredded lettuce, sour cream, sliced avocado, or my authentic guacamole or red salsa.
Make ahead, storage and reheating
Make ahead: assemble enchiladas, cover tightly with plastic wrap, and refrigerate for up to 8 hours. You can let the casserole stand at room temperature for an hour before baking. Cover with foil and bake at 350 F 45 minutes to an hour or until heated through. Remove foil and bake 10-15 minutes longer to lightly brown the cheese.
Store leftover green chile chicken enchiladas in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Be sure to use a freezer safe container that's well sealed.
To reheat from refrigerated: Bake enchiladas in an ovenproof dish and heat at 350 degrees F, covered loosely with foil, until hot and bubbling. Remove foil and lightly brown cheese on the broil setting if you wish.
To reheat from frozen: Let your enchiladas thaw overnight, then you can reheat the entire pan in the oven or individually in the microwave over medium heat until warmed through.
Always use your meat thermometer to ensure your meat is warmed to the safe temperature of 165 degrees F.
Common questions
Not quite. Enchilada or Verde sauce is a sauce that is cooked, while salsa verde is typically served raw as a dip or topping. You also need to add liquid to enchilada sauce, while salsa verde is just a blend of ingredients.
Different types of chilies are used to make red and green enchilada sauce. Red enchilada sauce is made with red chilies, while green enchilada sauce is made with green chilies. They also have very different flavor profiles.
Yes, you can! As you can see in the Easy Green Enchiladas recipe above, we used a green sauce rather than a red sauce, and they are absolutely delicous! Salsa verde is especially great with chicken enchilada dishes.
You can use flour tortillas, or yellow or white corn tortillas. Each kind of tortilla will give the dish a slightly different flavor and texture, so you can pick the one you like best!
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📖 Recipe
Easy Green Chicken Enchiladas
Equipment
Ingredients
- 3 cups cooked chopped or shredded chicken from chicken breast or rotisserie chicken
- 1 10 oz. can Rotel, any heat level, drained
- 8-10 flour tortillas 6 inch
- 2 cups shredded cheddar cheese divided
- 1 10.5 oz. can cream of mushroom soup or my cream of mushroom soup substitute
- 1 cup salsa verde or any green sauce made from green chili, any heat level
Instructions
- Preheat the oven to 350 degrees F.
- Place diced or shredded chicken in a large bowl. Season with salt and pepper if chicken needs it. Drain as much liquid as you can from the can of Rotel then add to the chicken. Mix to combine.
- Place about ¼ cup of the chicken mixture in the middle of the tortilla. Top with a couple tablespoons of shredded cheese. Roll up and place seam side down in a 9 by 13 inch baking dish that’s been coated with non-stick cooking spray. You should have about 8 to 10 enchiladas, depending on your technique.
- Add the can of cream of mushroom soup and 1 cup salsa verde in a medium bowl and mix well. Pour sauce over the enchiladas and top with remaining shredded cheese.
- Bake for about 30 to 40 minutes or until hot and bubbling and the cheese is well melted and lightly golden brown.
Notes
- Rotel and salsa verde comes in different spice levels. Choose what works best for your taste.
I used Herdez brand salsa verde, but you can use what’s available in your area. You can also try green enchilada sauce instead.
Use any kind of cheese as long as it melts well. Try Monterrey Jack or a Mexican cheese like queso Asadero.
Use 1 ½ cups sour cream in place of cream of mushroom soup for a Suiza sauce. - Make ahead: assemble enchiladas, cover tightly with plastic wrap and refrigerate for up to 8 hours. For best results, let stand at room temperature for an hour before baking. Cover with foil and bake at 350 F 45 minutes to an hour or until heated through. Remove foil and lightly brown the cheese.
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