Green chicken enchiladas are easy to make and are freezable for easy meal prep! Featuring shredded chicken, white beans, corn and melted cheese, all smothered in roasted salsa verde.
Talk about a savory, Tex Mex delight! This meal is filling and hits the spot.
Casseroles are the perfect dinner solution for people who like to make freezer meals. Freeze, heat and eat dinners make meal prep easier, and casseroles are fantastic to give to friends or family who aren’t feeling well. They make a thoughtful gift for new parents, too.
Until recently, I didn’t think of enchiladas as a casserole but by definition, they are. They’re baked in a casserole dish, can be frozen to reheat later, and they’re a great meal to make for friends and family. See? Perfect!
Green Chicken Enchiladas
So, have you heard of green enchiladas? I used to call them salsa verde chicken enchiladas, but I like the name green chicken enchiladas better.
Unlike creamy chicken enchiladas suiza, which are delicious but take a bit longer to make, this recipe comes together in a snap. It’s really simple to assemble and there are no fancy ingredients needed. I think you’ll love it!
Ingredient Notes and Substitutions
- Chicken– Depending on the size of the bird, you can get about 4 cups of shredded white meat from a large rotisserie chicken, or you can roast a whole chicken and pick the meat off the bones. If you prefer, use dark meat, or a combination of white and dark.
As for the carcass, use it to make homemade chicken stock; it’s SO much tastier than the canned stuff.
- Salsa verde– I use homemade roasted salsa verde, but feel free to buy it if you’d like. Making your own lets you control the spiciness, not to mention, you’ll know exactly what’s in it. No funky chemical preservatives for me, thank you.
- Cooked pinto beans– Fresh cooked or canned is fine. Or, you can use black beans instead.
- Tortillas– Authentic chicken enchiladas are made with corn tortillas, but flour tortillas are fine. I’ve used whole wheat tortillas in the past, because they have a lower glycemic content, which is better for Dave’s diabetes.
If you’re buying tortillas, get the medium size. The small ones are for making tacos and the large ones are for burritos.
Video: Making Green Chicken Enchiladas
To see the recipe from start to finish, watch the video located in the recipe card at the bottom of this post.
Kitchen Hack: How to Shred Chicken in 30 Seconds
Here’s a little trick I use to quickly shred 2-3 cooked chicken breasts, depending on their size.
- Place the meat into the bowl of a kitchen stand mixer fitted with the paddle attachment.
- Turn powder on to medium-high for about 30 seconds and BAM, the chicken is shredded!
I like to make a couple pans of these and freeze them for future evenings when time for cooking is short, or you can always give to a friend and neighbor.
My favorite part of these Green Chile Chicken Enchiladas is the cheese. Look at all that golden brown cheesy deliciousness. I use
Freezing Green Chicken Enchiladas
If you’d like to freeze the green enchiladas, either make two small 8×8″ pans or a large 13×9-inch pan. You can freeze them for busy days, or when you’re too tired to cook.
I usually make and freeze a batch of Mexican rice and some charro beans or refried beans at the same time. That way, all of the cooking is done; there’s nothing left to do but heat and eat!
Just remember to take any frozen items out of the freezer the night before or morning of. Put them into the refrigerator and when you’re ready, pop them in the oven for 30 minutes at 350°F. Easy, right?
As for freezing the enchilada casserole, you can assemble everything and freeze it uncooked, or bake and cool it before freezing. It’s completely up to you. Either way, be sure to wrap the dish well. It usually keeps in the freezer for 3 to 4 months.
This post, originally published on Kevin is Cooking Aug. 15, 2016, was last updated with new content on Sept. 11, 2021.
Green Chicken Enchiladas + Video
- 4 cups cooked chicken breast shredded (See Note 1)
- 4 cups salsa verde separated (See Note 1)
- 2 cups cooked pinto beans
- 1 cup corn kernels fresh or thawed from frozen
- 4 oz chopped green chiles
- 3 cups Pepper Jack cheese shredded, divided
- 8 corn tortillas or flour tortillas, medium size
- 1 cup Monterey Jack shredded
- Fresh cilantro chopped
- Preheat the oven to 350˚F.
- Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
- Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
- In the bottom of one 13″x9″ or two 8×8″ baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. At this point you can cover with aluminum foil and freeze for later use if you like or bake for 30 minutes (See Note 3).
- Remove and let cool slightly before serving.
- You should be able to get 4 cups of white meat from a large rotisserie chicken, or you can roast a whole chicken. If you prefer, use dark meat, or a combination of white and dark.
- I use homemade roasted salsa verde, but feel free to buy it if you’d like.
- If you make this and freeze it for later use, allow it to defrost completely in the refrigerator, and then bake as directed.
- Nutrition shown is based on a serving of one green chicken enchilada.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.