These easy green chicken enchiladas are one of my favorite ways to turn cooked chicken into a completely different dinner. They’re filled with flavorful shredded chicken, rolled into tortillas, covered in green enchilada sauce and plenty of cheese, then baked until everything is hot and bubbly.

I especially love making these with rotisserie chicken because it turns them into such an easy weeknight dinner. You get that warm, cheesy enchilada feeling without having to cook chicken from scratch first.

If you have leftover chicken in the refrigerator and you’re tired of eating it the same way, this is exactly the kind of recipe that makes leftovers feel like a brand-new meal.

Why You’ll Love These Green Chicken Enchiladas

Easy shortcut with rotisserie or leftover chicken
Full of flavor from green enchilada sauce
Cheesy, comforting and family-friendly
Great for using up cooked chicken
Easy enough for a busy weeknight
Simple to customize with toppings

What Are Green Chicken Enchiladas?

Green chicken enchiladas are tortillas filled with shredded chicken, topped with green enchilada sauce and cheese, then baked until hot and bubbly.

You may also see them called chicken enchiladas verdes or salsa verde chicken enchiladas. The green sauce usually has a brighter, tangier flavor than red enchilada sauce, which works really well with chicken.

Ingredients You’ll Need

You’ll find the exact measurements in the recipe card below, but these are the main ingredients.

Cooked chicken: Rotisserie chicken is my favorite shortcut, but leftover baked, roasted or slow cooker chicken works too.

Green enchilada sauce: This gives the enchiladas their signature flavor and makes the recipe really easy.

Tortillas: Use the tortillas called for in the recipe card. Warming them slightly before filling can make them easier to roll.

Cheese: Plenty of melty cheese on top makes these extra comforting.

How to Make Chicken Enchiladas With Green Sauce

Start by preparing the chicken filling.

Spread a small amount of green enchilada sauce in the bottom of your baking dish.

Add the chicken mixture to each tortilla, roll it up, and place it seam-side down in the dish.

Pour the remaining green enchilada sauce over the top, then add the cheese.

Bake until the enchiladas are hot and the cheese is melted and bubbly.

Let them rest for a few minutes before serving, then add your favorite toppings.

Can I Use Rotisserie Chicken?

Yes. Rotisserie chicken is one of my favorite shortcuts for this recipe.

Because the chicken is already cooked, all you have to do is shred it and add it to the filling. It makes these green chicken enchiladas much easier to pull together on a busy night.

Can I Use Leftover Chicken?

Absolutely.

Leftover roasted, baked or grilled chicken works really well here. This is one of my favorite recipes for turning leftover chicken into a completely different dinner instead of eating the same thing again.

What’s the Difference Between Green and Red Enchilada Sauce?

Green enchilada sauce is usually made with green chiles and often tomatillos, so it tends to have a brighter, tangier flavor.

Red enchilada sauce has a deeper flavor from red chiles.

Either can work with chicken, but I especially love the flavor of green sauce in this recipe.

How Do You Keep Enchiladas From Getting Soggy?

A few simple things help.

Don’t use too much sauce inside the tortillas.

Avoid overfilling them so they stay rolled.

Place the enchiladas seam-side down in the baking dish.

And let them rest for a few minutes after baking before serving.

If your tortillas are cracking when you roll them, warm them slightly first so they become more flexible.

Can I Make Green Chicken Enchiladas Ahead of Time?

Yes.

You can prepare and assemble the enchiladas ahead of time, cover the baking dish and keep it in the refrigerator until you’re ready to bake.

If you’re making them well in advance, I prefer adding most of the sauce closer to baking so the tortillas don’t sit in too much liquid.

What to Serve With Green Chicken Enchiladas

These are filling enough to be the main part of dinner, so I usually keep the sides simple.

They’re really good with:

rice
black beans
refried beans
corn
a simple salad
avocado
tortilla chips and salsa

Easy Toppings for Chicken Enchiladas

Try adding:

sour cream
avocado
fresh cilantro
sliced jalapeños
green onions
diced tomatoes
lime wedges

How to Store Leftovers

Store leftover chicken enchiladas in an airtight container in the refrigerator.

Reheat individual portions in the microwave or warm them in the oven until heated through.

More Easy Chicken Dinners

If you’re looking for more easy chicken recipes, try my favorite fall chicken dinners, slow cooker chicken recipes, creamy chicken soups and other family-friendly meals.

So What Are You Waiting For?

You can learn how to make this casserole and stick to your budget in this video! I also share my “Stick to Your Budget Checklist,” that you can find here for free! And if you’re looking for more easy weeknight recipes check out these “15 CHEAP AND EASY DINNERS TO HELP YOU STICK TO A BUDGET ON BUSY NIGHTS.”

Chicken Enchiladas with Green Sauce

These easy green chicken enchiladas are filled with shredded chicken, covered in green enchilada sauce and melty cheese, then baked until hot and bubbly. Using rotisserie chicken makes them an easy, flavorful weeknight dinner and a great way to use leftover chicken.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 33

Course Main Course

Cuisine Mexican

Servings 5

Ingredients

3 cups shredded chicken rotisserie, if you have it
2 cups shredded cheeese
8 corn tortillas
1 jar salsa verde
1 avocado diced (optional as a topping)
1 cup kid friendly pico de gallo

Instructions

Preheat oven to 350 degrees.
Pour 1/4 cup of salsa in the bottom of a 13×9.
Fill each tortilla with 2 tablespoons of chicken and 1 tablespoon each of salsa verde and cheese. Roll and place seam side down in the casserole dish.
Top with the remaining salsa and cheese.
Bake at 350 for 20 minutes until bubbly.
Top with kid friendly pico and diced avocado (optional).

Notes

This is also a great casserole to make a few hours ahead if you know dinner time will be busy. Remove it from the fridge and add 10 minutes to the baking time it it doesn’t come up to room temperature first.

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