Simple Enchiladas Verdes Recipe
If you’re dreaming about a bubbling, tangy, ultra-comforting Mexican casserole that’s ready in less than an hour, let me introduce you to Simple Enchiladas Verdes. This is my go-to recipe when I want something just a little bit extra for dinner with minimal fuss: tender shredded chicken, a lively salsa verde, melty cheese, and soft tortillas, all baked together until irresistibly golden. Whether you’re feeding the family on a busy weeknight or inviting friends for a casual fiesta, these enchiladas come together beautifully and guarantee empty plates!
Ingredients You’ll Need
The ingredient list for Simple Enchiladas Verdes might look straightforward, but each component is crucial in its own way—bringing loads of flavor, the perfect creamy texture, and that signature vibrant green color that makes this dish so stunning. Here’s what you’ll need to create this little casserole of joy:
- Cooked shredded chicken (2 cups): Rotisserie is fastest, but any leftover roasted or poached chicken works; it soaks up all the other flavors perfectly.
- Salsa verde (2 cups): The backbone of that tangy, fresh, and mildly spicy sauce; grab your favorite jar or make your own if you’re feeling ambitious.
- Sour cream (1/2 cup): Adds luscious creaminess that mellows the heat and ties everything together.
- Shredded Monterey Jack cheese (2 cups, divided): Mild and meltable—it gives you those dreamy bubbly edges on top while keeping the filling moist.
- Small corn or flour tortillas (8): Corn gives a classic bite and gluten-free option, while flour tortillas are a little sturdier and turn extra-soft.
- Olive oil (1 tablespoon): Used to sauté the onion and bring out its sweetness.
- Diced white onion (1/2 cup): Delivers gentle crunch and a subtle base note to the filling.
- Fresh cilantro (1/4 cup, chopped): Bright and herbal, stirred into the filling and sprinkled over the top for a hit of freshness.
- Ground cumin (1/2 teaspoon): Adds a warm, earthy depth that makes Simple Enchiladas Verdes truly crave-worthy.
- Salt (1/4 teaspoon): Just enough to bring out the best in every ingredient.
- Black pepper (1/4 teaspoon): For a gentle kick of extra flavor.
- Lime wedges (for serving): A little squeeze at the end wakes up all the flavors and gives an authentic finish.
How to Make Simple Enchiladas Verdes
Step 1: Sauté the Onion
Let’s kick things off by warming up your kitchen with the aroma of onions cooking—always a great sign of good things to come. Heat the olive oil in a skillet over medium heat, toss in the diced white onion, and sauté for 2 to 3 minutes until the onions are lightly softened and just starting to turn translucent. This brings out their natural sweetness and means your enchilada filling will have fantastic flavor at its core.
Step 2: Make the Creamy Chicken Filling
Grab a large bowl—it’s time for everyone to get acquainted. Combine your shredded chicken, the just-sautéed onions, half of the salsa verde, half of the Monterey Jack cheese, the sour cream, chopped fresh cilantro, cumin, salt, and black pepper. Give it a good stir until everything is well mixed and coated. This step pulls together all those textures and flavors so each bite is rich, creamy, and totally satisfying.
Step 3: Soften the Tortillas
To avoid cracking tortillas (and all the heartbreak that comes with it), warm them up. You can wrap a stack in a damp paper towel and microwave for about 30 seconds, or give them a quick turn in a nonstick skillet. Soft, warm tortillas are much easier to roll and keep everything snug inside.
Step 4: Fill and Roll
Spread a little love—and chicken filling—down the center of each tortilla. Roll them up gently and nestle them, seam side down, in a lightly greased 9×13-inch baking dish. Fill up the dish with your rolled enchiladas, making sure they’re packed in just tight enough to hold their shape while they bake.
Step 5: Top with Salsa Verde and Cheese
This is where it all comes together. Pour the remaining salsa verde evenly over the rolled enchiladas, letting it seep into all the nooks and crannies. Sprinkle the rest of that dreamy shredded cheese on top for a melty, golden finish every Simple Enchiladas Verdes deserves.
Step 6: Bake and Enjoy
Slide your dish into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, until the cheese is bubbly and the edges have just a hint of golden crisp. There’s nothing quite like the smell of baked cheese and salsa verde filling your kitchen. Let it cool for a minute before serving, then shower with extra fresh cilantro and those vital lime wedges for the finishing touch.
How to Serve Simple Enchiladas Verdes
Garnishes
Dress up your Simple Enchiladas Verdes like the special guests they are! I love finishing with a big sprinkle of fresh cilantro and lots of juicy lime wedges for squeezing. For something extra, try diced avocado, thinly sliced radishes, or a drizzle of Mexican crema for richness and color. The garnishes add layers of brightness and texture that make every bite pop.
Side Dishes
Want to make it a full-on Mexican-inspired meal? I’ll always recommend serving these enchiladas with classic Spanish rice, smoky black beans, or a crunchy slaw tossed with lime juice. Even a simple green salad tossed with a zesty vinaigrette pairs perfectly, cutting through the creamy, cheesy goodness of the main event.
Creative Ways to Present
If you’re hosting or just want dinner to feel more festive, serve Simple Enchiladas Verdes family-style in a colorful ceramic dish. Or, for a fun twist, plate individual portions in shallow bowls with a rainbow of toppings laid out for a DIY enchilada bar. These are also fantastic as hearty party appetizers: slice into smaller portions and stick toothpicks in for easy handling.
Make Ahead and Storage
Storing Leftovers
If you somehow resist eating the entire pan in one go, Simple Enchiladas Verdes keep beautifully! Cover the cooled enchiladas tightly and refrigerate for up to three days. The flavors meld even more as they rest, making for a delicious next-day lunch or dinner.
Freezing
Have a busy week ahead? You can assemble the enchiladas, wrap the dish securely, and freeze before baking. When you’re ready to eat, thaw in the fridge overnight, then bake as usual. Baked leftovers also freeze well—simply let them cool first, wrap portions individually, and freeze for a make-ahead meal that’ll hit the spot every single time.
Reheating
The best way to reheat Simple Enchiladas Verdes is in the oven: cover with foil and bake at 350°F (177°C) until heated through, usually 15-20 minutes. If you’re in a hurry, microwaving works—just cover the plate with a microwave-safe lid or wrap to keep everything moist and melty.
FAQs
Can I make Simple Enchiladas Verdes vegetarian?
Absolutely! Swap the chicken for canned black beans, pinto beans, or even sautéed veggies like zucchini and mushrooms for a filling that’s just as delicious and satisfying.
What’s the difference between salsa verde and regular salsa?
Salsa verde is made primarily with tomatillos, giving it a bright green color and a tangy, fresh flavor, while traditional red salsa is usually made with tomatoes. For Simple Enchiladas Verdes, the green salsa brings that classic tart kick!
Can I prepare Simple Enchiladas Verdes ahead of time?
Definitely! You can assemble the enchiladas (without baking), cover tightly, and keep them in the fridge for up to 24 hours. When it’s dinnertime, just bake as directed for a fast, fresh meal with zero stress.
Do corn tortillas work better than flour?
That’s up to you! Corn tortillas give you a more authentic, slightly chewy texture and keep things gluten-free. Flour tortillas are softer and a bit sturdier. Both work beautifully, so use your favorite or whatever you have on hand!
How do I prevent the tortillas from getting soggy?
If you want to avoid super-soft tortillas, lightly toast or fry them before filling. You can also let the baked enchiladas rest for a few minutes before serving, which helps the sauce soak in without making everything too soggy.
Final Thoughts
There’s a reason Simple Enchiladas Verdes are always met with cheers at my table—they’re bright, cozy, and packed with vibrant flavor yet so easy to make. If you crave big payoffs from minimal effort, this is a recipe you’ll come back to over and over. Give it a try, top it with your favorite extras, and let the comfort (and compliments) pour in!
Print
Simple Enchiladas Verdes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Simple Enchiladas Verdes are a delicious and easy-to-make Mexican dish featuring tender shredded chicken, zesty salsa verde, and gooey melted cheese all rolled up in warm tortillas. Perfect for a quick weeknight meal or a casual dinner with friends.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups salsa verde
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 8 small corn or flour tortillas
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Onion: In a skillet, heat olive oil over medium heat and sauté the diced onion for 2-3 minutes until softened.
- Prepare Filling: In a large bowl, combine the shredded chicken, sautéed onion, half of the salsa verde, half of the shredded cheese, sour cream, cilantro, cumin, salt, and pepper.
- Assemble Enchiladas: Warm the tortillas slightly, spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
- Bake: Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Serve hot with extra cilantro and lime wedges.
Notes
- Swap chicken for shredded beef or beans for a different filling.
- Top with diced avocado or a drizzle of Mexican crema for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
