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This salsa verde chicken enchilada recipe is incredibly delicious. Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! The enchiladas come out warm and bubbly with a fresh, slightly citrusy flavor.

My family absolutely loves Mexican-style food. And this dish delivers! Serve it alone or with my homemade spanish rice and/or refried beans. Serve it with your favorite toppings: sour cream, guacamole, fresh chopped cilantro or salsa.

You might be asking, “What’s the difference between Salsa Verde and Green Enchilada Sauce?” While they are similar in color they are quite different in flavor and preparation.

Salsa verde is a fresh, vibrant sauce made primarily from tomatillos (or green tomatoes), hot peppers, garlic, onion, cilantro, ground cumin and dried oregano. It has a bright, tangy, slightly citrusy flavor with a fresh, zesty finish and can be served raw or lightly cooked.

Green enchilada sauce, on the other hand, is typically more cooked and seasoned, often made with green chiles (sometimes tomatillos), broth, garlic, and spices. It has a smoother, milder, and more savory flavor, with less brightness and more depth.

Why You’ll Love This Salsa Verde Chicken Enchilada Recipe

Great way to use leftover rotisserie chicken.
Made with easy to find ingredients.
Easy to assemble.
Leftovers are even better the next day.

Ingredients

Shredded Chicken: Rotisserie chicken works well in this recipe. It speeds up the prep time and it’s infused with great seasoning. You can also use homemade poached chicken or any leftover grilled chicken you happen to have. It doesn’t matter if you use white, dark or both for this recipe.
Diced chiles: They provide a smoky and tangy flavor. While this recipe calls for mild chiles, it’s easy to spice this dish up by adding diced jalapeños or serrano peppers.
Salsa Verde: It has a bright, tangy flavor with a mild to moderate heat, depending on the peppers used. Smooth or lightly chunky, salsa verde adds a zesty, refreshing kick to dishes like tacos, enchiladas, grilled meats, and eggs.
Cheese: I love the flavor of Monterey Jack in this dish. My husband loves it when I use Pepper Jack instead of the plain Monterey because it adds another layer of flavor and spice. I would recommend you freshly shred the cheese. It melts better than the pre-shredded kind.
Tortillas: Use soft, taco size flour tortillas. You will need 8-12 depending on how much chicken you use and how full you fill the tortillas. Corn tortillas will work too. It’s a matter of preference.
Seasonings: Garlic, sweet onion, dried oregano and ground cumin are used in this dish, along with chopped fresh cilantro. All are needed to give that Mexican flavor profile.
Lime juice: Its fresh, citrusy acidity lifts the overall taste, making the dish feel lighter and more vibrant, and helps tie together the savory, spicy, and herbal elements for a more well-rounded flavor.

Tips

Soften the tortillas: Warming the flour tortillas for just a few seconds in the microwave makes them easier to roll.
Don’t over-stuff: Overstuffing may sound like a good idea since the filling is so delicious, but it can result in ripped tortillas.
Avoid a soggy bottom: Nobody wants soggy enchiladas. To prevent this, place the stuffed tortillas in the pan first, then add the salsa on top.

Pan of salsa verde enchiladas before baking

Adapted from damndelicious.net

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