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green chicken enchiladas

Easy Green Chicken Enchiladas

  • Yield: 6 1x


  • 3 cups (24 oz.) cooked & shredded chicken
  • 32 oz. salsa verde
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 12 corn tortillas
  • 1 cup shredded cheese
  • Optional: jalapenos, sliced tomatoes, sliced avocado


  1. Preheat oven to 400°F
  2. Spray a large (13″x9″) baking dish with non-stick spray, set aside
  3. In a large bowl, mix together chicken with salsa verde, reserving ~ 1-1/4 cup of salsa verde for topping/bottom. Add in peppers & onions and stir to combine.
  4. Spread ~1/4 cup of salsa verde (from reserved) on the bottom of baking dish
  5. Wrap tortillas in a damp paper towel and microwave for :30 to soften (can alternatively use extra salsa/salsa verde and dip tortillas in it before wrapping)
  6. Add about 1/4 cup of chicken mixture to center of tortilla, wrap and place seam side down in baking dish, continue until all tortillas are filled.
  7. Top tortillas with remaining salsa verde, sprinkle with cheese and cover with foil.
  8. Bake in oven for 20 minutes, enjoy with toppings of choice


  • Serving Size: 2 enchiladas