Easy Green Enchiladas

August 29th, 2011 by katie

I don’t usually use prepared ingredients in a recipe.  I like to make things from scratch as much as possible-to both control the quality of the ingredients as well as the cost.  However sometimes it is worth the added expense for the convenience of having a wholesome meal on the table between work and bedtime.  Any leftover cooked chicken will do in this recipe as will a store-bought rotisserie chicken if that’s what’s in your time budget.  Jarred green salsa also makes a great enchilada sauce (unlike canned “green enchilada sauce” which has a bunch of additives) in a pinch.  Like many tomato based sauces, jarred green salsa often has only the same tomatillos, green peppers, onions, etc that you would use if you were making it from scratch.  So check your labels and feel good about throwing together this easy, delicious convenience meal.

Easy Green Enchiladas

serves 6, prep 15 min, cook 30 min
  • 2 (16 oz) jars green salsa
  • 4 cups cooked, shredded chicken ( about 1 rotisserie chicken)
  • 2 cups shredded Monterrey jack or queso fresco, divided
  • 1 onion, minced
  • 2 cloves garlic minced
  • 1 bunch cilantro
  • 12 corn tortillas, fresh or warmed
  • pico de gallo, for serving
  • sour cream, for serving
  1. Pre-heat oven to 350°F.
  2. In a medium saucepan, heat salsa to a simmer.  Simmer 10 minutes or until thickened and slightly reduced.
  3. Meanwhile, saute onion and garlic until softened in a skillet over medium.
  4. In a large bowl, combine shredded chicken, 1/2 cup of cheese, onion, garlic, and half cilantro.
  5. Ladle enough salsa into a 13×9 casserole dish to cover the bottom.
  6. Stuffing conservatively, stuff 12 corn tortillas with filling, placing each snugly in casserole dish.  You might have a bit of extra meat mixture.
  7. Pour remaining salsa over the top, spreading with the back of a spoon.  Sprinkle with remaining cheese and cilantro.
  8. Bake for about 30 minutes or until cheese is browning and tortillas are crisp in parts.
  9. Serve with pico, sour cream and rice if desired.
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Posted in Easy, Fast, Main Dish

13 Responses

  1. Laura

    I live in Texas, so here you can also get canned crushed tomatillos (similar to crushed tomatoes). They are available on the canned tomato aisle, not just the Mexican foods aisle. Blended with some green chiles and spices (you control), they make a good enchiladas verdes sauce.

    I love canned tomatillos and use them in the place of tomatoes in a Spanish rice recipe, to make green rice.

  2. Tom

    This is a neat twist on something I’ve made for years. Thank you for the inspiration to twist it up!

  3. Aggie

    I like shortcuts like this 🙂 Yummy meal…enchiladas are my favorite!

  4. Biz

    Love this one Katie! I have no problem finding canned tomatilla salsa – my local store sells it for .69 cents for an 8 ounce can. 😀

    Enjoy your weekend!

  5. Denise @ Creative Kitchen

    I love making as much from scratch as possible also….I remember when I first learned to make homemade salsa.

    I’ve recently realised that sometimes a really good brand with quality ingredients is sometimes less expensive than making it from scratch. Not always the case but probably with pico de gallo or salsa.

    This looks incredible!!

  6. Happy Cook / Finla

    Looks so so delicious, i was looking for a recipe for fajtas and it is my sis who told me to check your place.

  7. kathy

    These were delish! Thanks for the easy recipe that didn’t make me feel like I was eating a ridiculous amount of cheese. And my husband loved it, which is always a huge plus.

  8. Karen | Divine Dinner Party

    Any dish with Monterrey jack becomes an instant fave for me. I think I found one of those dishes today. This is a major must try! Thanks for the inspiration 🙂

  9. tracy@chinesefood

    This looks sooo delicious. And easy to make. I will have to try this soon. I think my family will love it. Thanks for sharing this great looking recipe.

  10. ahmed

    love this

  11. Wendy P

    I wanted to tell you how fantastic the enchiladas were! Everyone I have sent the recipe link to has ended up looking at all your recipes and cooking them!

  12. EB

    That really is such a simple (and I’m sure delicious) recipe! Thanks!

  13. Anne from Olympia

    This is really, really delicious. I am a salsa verde lover so it is right up my alley. I made it with Katie’s lime cilantro rice. Yum!! Thanks, Katie!

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