Go Back
–+ servings
two chicken enchiladas with green sauce on serving plate

Easy Chicken Enchiladas with Green Sauce

Kitchen Ready Betty
This budget-friendly chicken enchiladas with green sauce recipe delivers bold, zesty flavor with almost zero effort by using a time-saving rotisserie or leftover chicken. It’s a family-favorite weeknight winner featuring a creamy, melty filling and a vibrant green chili sauce that everyone will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rest time 5 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American, Mexican
Servings 8
Calories 371 kcal

Equipment

  • large saucepan with lid
  • garlic press
  • 13x9 OR 3-quart casserole dish (greased or lined with parchment paper)
  • cheese grater
  • measuring cups
  • spouted measuring cup (2 cup capacity)

Ingredients
  

  • 2 cloves garlic minced
  • 1 teaspoon good quality olive oil
  • 20 oz mild green chile enchilada sauce please note this is not the same as salsa verde
  • 1 (4 oz) can mild chopped green chiles drained
  • 1 & ¼ cups reduced fat sour cream
  • 2 cups shredded Monterey Jack cheese divided; shred off the block for best meltability
  • 3 cups precooked shredded chicken rotisserie or chicken leftovers
  • 8 (8-inch) flour tortillas OR corn tortillas
  • green onions sliced; for garnish

Instructions
 

  • Preheat oven to 350℉.
  • In saucepan, sauté garlic in olive oil until fragrant, then add green sauce and green chiles. Stir over medium heat until sauce begins to bubble.
  • Remove pan from heat; stir in sour cream. Then stir in 1 cup of cheese; blend until smooth.
  • Ladle 1 & ¼ cups of sauce into spouted measuring cup; set aside.
  • Fold precooked chicken into remaining green sauce mixture in saucepan; blend until all chicken is coated.
  • Spread ¾ cup reserved sauce into the bottom of prepared baking pan. (Save remaining ½ cup for topping.)
  • Assemble the enchiladas by spreading approximately ½ c. chicken mixture down the middle of each tortilla. Starting at one edge, roll the tortillas, somewhat tightly, and place into the pan, seam-side down.
  • Pour remaining sauce over enchiladas; spread to coat. Then sprinkle on remaining 1 cup of cheese. Take time to ensure that the tortillas are covered by the cheese and sauce. (There will be more cheese than sauce to help achieve this.)
  • Cover dish with loosely tented foil; bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbling.
  • Garnish with scallions. Let stand 5 minutes before serving.

Notes

To prevent your tortillas from cracking or breaking while rolling, arrange them in a stack, then lightly dampen a wet paper towel and place it on top. Microwave the stack for 30 seconds until the tortillas are soft and pliable. This ensures a smooth rolling process and a beautiful presentation in your baking dish!
Leftover enchiladas should be kept in an airtight container in the refrigerator to maintain the moisture of the sauce. They will keep for up to three to four days.
See the above post for my top tips on assembling enchiladas.

Nutrition

Serving: 1 enchiladaCalories: 371kcalCarbohydrates: 24gProtein: 25gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 1130mgPotassium: 276mgFiber: 3gSugar: 6gVitamin A: 847IUVitamin C: 7mgCalcium: 318mgIron: 3mg
Keyword Best cheese for green enchiladas, budget-friendly, cheesy chicken enchiladas, chicken enchiladas with green sauce, Dump and bake green chicken enchiladas, Easy salsa verde enchiladas, easy weeknight meal, family dinner, Healthy substitutions for creamy enchiladas, How to make enchiladas not soggy, Lazy day green chile chicken enchiladas, Mexican-inspired meals, Rotisserie chicken enchilada recipe
Tried this recipe?Let us know how it was!