Green Chicken Enchiladas

5 from 19 votes

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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.

pan of green chicken enchiladas

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!

Mexican chicken casserole

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.

overhead: pan of green enchiladas covered with melted white cheese

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.

  1. Place the meat into the bowl of a kitchen stand mixer fitted with the paddle attachment.
  2. Turn powder on to medium-high for about 30 seconds and BAM, the chicken is shredded!
photo collage: shredding chicken in bowl of stand mixer

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.

photo collage: making a green enchilada recipe

My favorite part of these Green Chile Chicken Enchiladas is the cheese. Look at all that golden brown cheesy deliciousness. I use

green chili chicken enchiladas in casserole dish

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.

shredded white meat and salsa verde wrapped in corn tortillas, covered with cheese

This post, originally published on Kevin is Cooking Aug. 15, 2016, was last updated with new content on Sept. 11, 2021.

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pan of green chicken enchiladas

Green Chicken Enchiladas + Video

5 from 19 votes
Green chicken enchiladas are easy to make and freezer friendly. Make this recipe for green enchiladas and watch our video tutorial, too!
Servings: 8 servings
Prep: 20 mins
Cook: 40 mins
Total: 1 hr

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

  1. 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.
  2. Green Chiles can be: California Chiles also known as New Mexico chiles, Anaheim Chiles, Green Chiles or Hatch.
  3. I use homemade roasted salsa verde, but feel free to buy it if you’d like.
  4. If you make this and freeze it for later use, allow it to defrost completely in the refrigerator, and then bake as directed.
  5. Nutrition shown is based on a serving of one green chicken enchilada.

Nutrition

Calories: 490kcal | Carbohydrates: 30g | Protein: 40g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 1388mg | Potassium: 665mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1183IU | Vitamin C: 10mg | Calcium: 479mg | Iron: 2mg

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.

Course: Dinners
Cuisine: Tex Mex
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image of green chicken enchiladas

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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78 Comments

  1. 5 stars
    These were fabulous!!! I reduced the amount of chicken and added sliced fried mushrooms. Will be having these again

  2. 5 stars
    Oh my goodness! This was AMAZING!! Wow! I followed your recipe exactly as you wrote it (thanks for the details!) and it was practically inhaled by all of us (including two picky kids). Absolutely delicious!! Yum!

  3. 5 stars
    Just made this recipe and it was very good! Its simple and easy but packed with flavour. I cook quite a bit and this has now become a go to recipe for me!

    1. Reading comments like this make me smile. Thanks so much for taking the time to come back and let me know Nenka!

  4. How do you think these would taste with black beans substituted for the pintos/and or white beans?

    1. think they would be fine Sara, definitely. Thanks for stopping by and giving this a try. Cheers!

  5. 5 stars
    I must confess! I made these again last night. I love that I can remember the ingredients while I’m at the grocery store. I also made the same recipe with Shrimp for my daughter, she said they were amazing.

  6. 5 stars
    Hi Kevin! I made a double batch of these for a family potluck yesterday. They were a hit! I used Costco pre-packaged breast meat, canned pinto beans, bottled salsa verde (tomatillos small and pretty expensive this early in the season), fresh corn. They were really good, but too many prepared foods made them a little too salty. When I make them again, I will use home-roasted chicken breasts, home-cooked pinto beans, and your salsa verde recipe. That should significantly reduce the sodium load.

    1. You are right in that most canned items are sodium rich so homemade is always better. Thanks for coming back to let me know the enchiladas were a hit at the family potluck Connie!

  7. 5 stars
    Hi Kevin – These look so delicious! I am making this dish tomorrow but I am curious how much chicken to use since I have the Costco package of shredded chicken?! Does it work out to be about 3 cups of chicken?

    1. Hi Elaine and thanks for stopping by! I use 2 large chicken breasts basically from the rotisserie chickens. It is about 3+ cups shredded so YES. Enjoy!

  8. 5 stars
    OMG!!!
    Absolutely delicious.
    They this together for a potluck and it was perfect. Used one pan of flour tortillas (that’s what I had) and one pan of corn tortillas. Both are so good.
    Thanks for making this potluck dish a winner!