Green Chicken Enchiladas

5 from 6 votes

Green Chicken Enchiladas are delicious and zesty. They are perfectly easy with our step-by-step instructions. Great to make ahead too.

Prep Time20

Cook Time30

Resting Time10

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: tortillas

Calories: 311kcal

Preheat oven to 350℉
Prepare salsa verde and shredded chicken. Set aside. (see links below for both recipes)
These can be prepared the day before and refrigerated until ready to use.
Add filling ingredients to a medium-sized bowl: shredded chicken, 1/2 of the cheddar cheese, 1/2 of the Monterey Jack cheese, and 1/2 of the chopped Cilantro. Toss together and set aside.
In a medium skillet add one cup of the salsa verde with the chicken broth and mix together. Heat on low.
Warm the tortillas by wrapping in a damp towel and heating for 30 seconds in the microwave until they are soft, pliable, and easy to roll.
Coat the bottom of a 9" x 13" baking dish with 2 Tablespoons of salsa verde.
For each tortilla add about 3-4 Tablespoons of chicken/cheese filling.
Gently roll each tortilla up and place seam side down in the prepared pan. Repeat with the remaining tortillas.
Baking dish will hold 8 finished tortillas.
Pour remaining salsa verde over the prepared enchiladas, and sprinkle with the remaining cheddar and Jack cheese.
Bake, uncovered, at 350℉ for 30 minutes.
If you would like your enchiladas to not brown as much you can cover them with foil for the first 15 minutes and then uncover them for the last 15 minutes.
Remove from the oven and garnish with the remaining chopped cilantro.
Let rest for 10 minutes and serve.

FYI: A 9"x 13" pan will hold 8 rolled tortillas
Baked enchiladas can be refrigerated for up to 3 to 4 days in a sealed container and gently rewarmed in the oven or microwave.
You can freeze the prepared enchiladas uncooked to bake at a later time. Fully cool and place in a sealed container before freezing.
You can also freeze a pan of cooked and cooled enchiladas to rewarm later.