Chicken Enchiladas Verde Recipe Easy with Monterey Jack Cheese
These Chicken Enchiladas Verde are packed with tangy salsa verde, creamy Monterey Jack cheese, and tender shredded chicken, making them a comforting, crowd-pleasing casserole perfect for weeknights or gatherings. Quick to prepare and easy to adapt, this recipe delivers cheesy, zesty flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-5 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 3 cups cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup frozen corn, thawed
- 1 can (4 oz) diced green chiles, drained
- 1/2 cup white or yellow onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups salsa verde (store-bought or homemade)
- 1/2 cup sour cream
- 8–10 flour tortillas (8-inch size; or corn tortillas, warmed)
- 2 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional toppings: sliced jalapeños, diced avocado, lime wedges, extra sour cream
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, corn, green chiles, onion, cumin, garlic powder, salt, and pepper until evenly combined.
- In a separate bowl, whisk together salsa verde and sour cream until smooth. Reserve 1/2 cup of this sauce for topping.
- Warm tortillas in a microwave (wrapped in a damp paper towel for 30 seconds) or in a dry skillet for 10 seconds per side.
- Pour a thin layer (about 1/2 cup) of salsa verde sauce into the bottom of the baking dish.
- Spoon about 1/3 cup of filling down the center of each tortilla, sprinkle with 2 tablespoons Monterey Jack cheese, then roll up tightly and place seam-side down in the dish.
- Repeat with remaining tortillas and filling.
- Pour reserved salsa verde sauce over the enchiladas and sprinkle the remaining Monterey Jack cheese evenly on top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with cilantro, jalapeños, avocado, and lime as desired.
Notes
For gluten-free, use corn tortillas. For dairy-free, substitute plant-based cheese and cashew cream. Shred your own cheese for best melt. Warm tortillas before rolling to prevent cracking. Make ahead by assembling and refrigerating unbaked up to 24 hours. Leftovers reheat well and flavors improve after a day.
Nutrition
- Serving Size: About 2 enchiladas p
- Calories: 420
- Sugar: 5
- Sodium: 900
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 3
- Protein: 21
Keywords: chicken enchiladas, enchiladas verde, Monterey Jack cheese, easy Mexican casserole, salsa verde enchiladas, weeknight dinner, comfort food, gluten-free option, make-ahead meal