Enchiladas Verdes de Pollo
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This recipe for enchiladas verdes is easy to make and loaded with everything you love about Tex Mex cuisine. Tortillas filled with a mix of savory chicken, tender pintos, plump corn kernels, and two types of cheese are topped with salsa verde and baked to perfection. Green chicken enchiladas at their finest!
Enchiladas verdes de pollo, also known as green chicken enchiladas, are simple to create and perfect for feeding a big crowd. They are hearty and satisfying, bringing a bold dose of flavor to the table.
What sets these enchiladas apart is the roasted salsa verde — a green, tomatillo-based sauce with loads of bright, zesty flavor. It turns a normal casserole into a Tex-Mex masterpiece!
This enchiladas verdes recipe requires only a handful of simple ingredients and 20 minutes of prep time. You can make it and bake it or freeze some for a quick dinner down the road. I like to divide it into two 8×8 pans, then cook one and freeze the other right away.
Table of Contents
For more tasty Tex-Mex ideas, check out my Burrito Mojado, Beef Chimichanga, and Tex Mex Chicken Spaghetti.
- Chicken – You need 4 cups total of shredded chicken. I like to use a rotisserie bird for convenience, but you can also roast your own chicken to shred.
- Salsa Verde – This bright and zesty sauce is made from roasted tomatillos and green chile peppers. Try my easy DIY version or grab a jar off the shelf at the supermarket.
- Pinto Beans – You can use canned or fresh beans as long as they are fully cooked. Black beans make a great substitute.
- Corn – Use fresh off the cob or thaw a bag of frozen. You can even use canned, just drain it well first.
- Green Chiles – For this recipe, use California chiles which might also be labeled as New Mexico, Anaheim, hatch, or green chiles.
- Cheese – We’re using Monterey Jack for optimum melt factor, plus Pepper Jack for a spicy kick.
- Tortillas – Corn tortillas are the traditional choice for enchiladas, but you can use flour if preferred.
- Cilantro – Adds a dash of freshness and a bright, crisp flavor.
- Prepare the Oven. Preheat the oven to 350 degrees F. Prepare one 13×9 inch pan or two 8×8 inch pans with cooking spray and set aside.
- Make the Filling. Shred the chicken into a large mixing bowl, then add in 1 cup of salsa verde, the pinto beans, corn kernels, green chiles, and 2 cups of Pepper Jack cheese. Mix thoroughly to blend.
- Fill the Tortillas. Evenly distribute the filling between 8 tortillas, positioning it lengthwise and then rolling each tortilla up.
- Transfer to the Baking Pan. Add one cup of salsa verde to the bottom of the prepared baking pan/pans. Shake to evenly distribute the salsa, then place the filled and rolled tortillas on top.
- Top & Bake. Pour the rest of the salsa verde over the top of the enchiladas, followed by one cup each of Pepper Jack and Monterey Jack cheeses. Place in the oven to bake for 30 minutes.
- Cool & Serve. Remove the enchiladas from the oven and let them cool for a few minutes before serving. Then, dive in and enjoy!
Easy shred method for chicken
To speed up the shredding of the chicken, I like to use my trusty mixer. I simply use the paddle attachment, drop the cooked chicken pieces in the mixer bowl and turn it on Low. In 30 seconds the chicken is completely shredded (see below image).
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Enchiladas verdes have a bit of spiciness to them, but it is not overwhelming. The spicy heat in the recipe comes from salsa verde, which is made from roasted tomatillos and green chile peppers. Like most salsas, you can find store bought versions ranging anywhere from mild to very hot.
My Homemade Salsa Verde uses Anaheim chiles and serrano peppers and usually comes out medium on the spicy scale. If you want a milder version, you can replace the serrano peppers with milder jalapeno peppers. Thoroughly deseeding your peppers will also cut down on any fiery flavor, too.
If you prefer a spicier dish, go ahead and crank up the heat! You can make an extra spicy salsa or toss a few chopped chiles right into the filling.
Enjoy these green enchiladas as is or serve them with any of your favorite Tex-Mex or Mexican side dishes. Here are a few of my top picks to get you started:
– Enjoy with a side of Refried Beans or Charro Beans.
– Have alongside Mexican Red Rice, Yellow Rice, or the rice of your choice.
– Serve with sour cream, Fire Roasted Salsa, and Guacamole for topping.
– Add some freshness with some Spicy Cilantro Slaw or a Mexican Salad.
Yes! You can assemble the entire casserole a day ahead of time, cover it, and store it in the refrigerator until you are ready to cook. Once cooked, your leftovers will stay good for 4-5 days when kept in an airtight container.
But wait — there’s more! These green chicken enchiladas are perfect for freezing. Once assembled, you can cover the pan with aluminum foil and pop it right into the freezer for 3-4 months. You can do this with an uncooked casserole or with one that has been cooked and fully cooled. Either way, just be sure you tightly wrap the dish to avoid freezer burn.
Once you are ready to enjoy your enchiladas, transfer them to the fridge to thaw overnight. Then, preheat your oven to 350 degrees F and bake for 30 minutes.
This post, originally published on Kevin is Cooking Aug. 15, 2016, was last updated with new content on November 30, 2023.
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Enchiladas Verdes de Pollo
Ingredients
- 4 cups cooked chicken breast shredded (See Note 1)
- 4 cups salsa verde separated (See Note 3)
- 2 cups cooked pinto beans
- 1 cup corn kernels fresh or thawed from frozen
- 4 oz chopped green chiles (See Note 2)
- 3 cups Pepper Jack cheese shredded, divided
- 8 corn tortillas or flour tortillas, medium size
- 1 cup Monterey Jack shredded
- Fresh cilantro chopped
Instructions
- 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 4).
- Remove and let cool slightly before serving.
Video
Notes
- 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.
- Green Chiles can be: California Chiles also known as New Mexico chiles, Anaheim Chiles, Green Chiles or Hatch.
- 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.
Nutrition
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.
I love these! They sound so good and I’m a huge fan of anything I can make double of and freeze! It really helps on those busy , or lazy, nights!
Thanks Alaina I’m with you. Cooking and baking smarter is a good thing when time gets away from you and you can still pull off a tasty dinner! 🙂
This looks fantastic!! Thanks. I will be making this. And thanks for the tip on shredding chicken! I am also a fan of Costco rotisserie chicken which is budget friendly, convenient, and tasty. (I’ll bet Dave is sharing other illicit treats with your 4-legged friends who have an uncanny knack of ferreting out our soft spot. Haha!!)
Thank you Cheryl, these enchiladas are so tasty and filling. And you nailed it with the dogs finding our soft spot, too funny. 🙂
Delicious Enchiladas, Kevin! The combo of chicken, corn, and cheeeeeeese is the best! I think I’ve never tried making the authentic Enchiladas; but indeed I’ve made something similar with crepes, and that was good too.
Yes! Cheese, lots of cheese. Sometimes you just have to, right? The crepes sounds lovely Ben.
Holy drool fest, Kevin!! These enchiladas look AMAZING!!!! I love that you cut back on the rice here and used more of the good stuff – white beans, corn, Pepper Jack cheese, and salsa verde! These look seriously delicious and wayyyyyy too good to share! So while I may be doubling this batch, I won’t be delivering any to my neighbors. hahahaha. Sorry not sorry friendly neighbors. 😉 Love your tip about shredding the chicken in the stand mixer! And the cheese is definitely my favorite part too! Pinned! Cheers, buddy!
Thanks Cheyanne. The pepper jack cheese and salsa verde are a great pairing. Plus, the chickens are nice and plump, so I usually am able to get a batch or three out of them. Sharing or not, you’r going to love these. 🙂
Oh man! This looks wicked, Kevin!! Love that you cut back on the rice and put more beans in there. So much more nutrition and flavour, right? And, yes, that cheese! Lots of cheese for me, please 🙂
Love that you used rotisserie chicken. Those things are just so darn convenient, aren’t they? I often buy those too and can whip up a delicious meal in minutes. Your furry children are lucky that you sneak them some chicken. Our little guy loves chicken too. His stomach is not too sensitive. He loves all sorts of veggies. The only thing I found that he was sensitive to was halibut. So no more halibut for him!
These enchiladas are right up my alley and can’t wait to try! Pinned, of course, and making soon 🙂 Have a great week!!
Thanks Dawn!These always hit the spot and Oliver and Kodi are always up to help taste test. 😉
What a lovely coincidence – I have left over roast chicken in the fridge from yesterday night and was wondering what I could make with it! Your enchiladas look like the perfect Monday evening treat to me – that cheese on top looks divine! You have two lucky furry kitchen helpers – maybe I will treat my two furry helpers tonight as well 🙂
Perfect timing then right Miriam?! Furry four legged kitchen helpers are the best. 🙂
Love everything about this post and this recipe! I agree totally about Costco’s rotisserie chicken and you blew my mind with your chicken shredding method :D. What a great idea. Lucky Oliver and Kodi to get to “help out” in the kitchen. We just had to sadly say goodbye to our dear sweet Zelda a little over a week ago and I still find myself looking for her to be sitting by me in the kitchen waiting for her portion of chicken (her fav). Chicken and broccoli were her “people food” indulgences :'(. ANYWAY, this recipe is right up my alley and I love the idea of using white beans in here too. Have a great week and I happen to be going to Costco today!
Always glad to pass on a quick kitchen hack Sally! I love my kitchen helpers and they love that chicken. 🙂
This one sounds amazing, Kevin! I also love picking up rotisserie chicken at the membership clubs, and our dogs are always circling my feet when I pick the meat off. They may or may not get a little treat…they’re so spoiled! I’m digging the green chilies in these baked enchiladas…I think this needs to appear on my dinner plate soon!
I can’t even put the rotisserie chicken out on the kitchen counter and the two boys are in the kitchen, sitting patiently. It’s hilarious. What I love about these are how easy they are if made ahead. Just thaw in the morning and when you come home from work, pop in the oven.
I need to start making more Mexican-style meals at home. Not sure why I don’t, actually, but something like this is not only fulfilling – let’s no forget tasty – but it’s quick to construct. Especially after work. It may be a while before I cook something again, though, as we leave the country tomorrow on our big trip. Apologies in advance for not dropping by as frequently as I have been!
And away you and Dean go! How exciting!
These are fantastic to make ahead and freeze for times when you don’t want to cook. Cheers to a wonderful trip John.
Hey Kevin! I make a very similar dish that we usually have once a month. One night I started making it and discovered I didn’t have any green enchilada sauce, but I was not about to be stopped. I did a little on-line research and now I never buy it anymore. It is super simple to make (I always have canned green chiles on hand for various chili dishes).