Don’t sleep on this recipe for the perfect Green Chicken Enchiladas! With rotisserie chicken and veggies and topped with an incredible green enchilada sauce this is a meal-in-one that the whole family will love.

The Best Green Enchiladas

I shared my recipe for the best green enchilada sauce and I knew I couldn’t leave you hanging with the best way to use it: these green chicken enchiladas.

These are a summer staple around here thanks to the abundance of green chiles and tomatillos that our garden produces. The flavors also can’t be beat! My whole family is obsessed with this recipe and that’s considered a win when we can all eat the same food for a meal.

I also love how easily these green enchiladas can be meal-prepped either in the fridge or the freezer. Perfect for a little postpartum freezer prep or to bring over to a new mama or someone needing a little extra support. The homemade green enchilada sauce is optional so if you’re short on time you can use store-bought but let me tell you, my homemade version is pretty incredible! Let’s jump in.

Ingredients in Green Chicken Enchiladas

• Green enchilada sauce – I prefer my homemade version but you can also use store-bought
• Olive oil – for cooking veggies
• Poblano peppers – you can also substitute with green bell pepper or a preferred pepper.
• Yellow onion – you can also use red onion if that’s what you have.
• Garlic cloves – I prefer to use fresh garlic rather than pre-minded.
• Shredded chicken – I like to use store-bought rotisserie chicken that I shred at home but you can use any kind of shredded chicken.
• Monterey Jack Cheese – or cheddar cheese. Buy the shredded version or shred at home.
• Sea salt + Black Pepper – I find the enchilada sauce provides plenty of salt + pepper but if you want a little extra you can add to taste.
• Flour tortillas – I like the 8 inch version as they fit perfectly in a 9 x 13 inch baking dish.

Topping suggestions:

• Fresh cilantro
• Avocado, sliced
• Green onions, chopped
• Dollop of sour cream
• Lime juice
• Radishes, sliced

How to Make Green Enchiladas

STEP 1: PREP CASSEROLE DISH

Spread 1/2 cup of green enchilada sauce along the bottom of a 9 x 13 inch baking dish and set aside.

STEP 2: COOK VEGGIES

Heat a large skillet over medium heat and add your olive olive. Add bell peppers and onion and cook until lightly browned (about 5 minutes). Add in garlic cloves and cook for 1 more minute. Stir in rotisserie chicken, and 1/2 cup green enchilada sauce. Add salt + pepper, to taste.

STEP 3: STUFF TORTILLAS

If tortillas are not pliable heat in microwave inside a dish towel for 30 seconds. Add a scoop of chicken mixture (around 1/3 cup) into the center of each tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly across each tortilla). Roll up tortilla and place seam side down into baking dish. Repeat until all tortillas are full and snuggly fit into baking dish.

STEP 3: COAT TORTILLAS + BAKE

Pour remaining 1 cup of green enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese. Bake uncovered for 20-25 minutes or until all cheese is melted and edges of tortillas are golden brown.Top with desired toppings and serve immediately.

Swaps & Substitutions

Use store-bought enchilada sauce – while I prefer to make my own homemade green enchilada sauce, you can very easily replace with store-bought sauce. I recommend this version from Siete Foods.

Use corn tortillas – enchiladas are more traditionally made with corn tortillas but I prefer this recipe with flour tortillas. If you’re gluten-free, corn tortillas are a great option.

Swap in red enchilada sauce – prefer red enchilada sauce? You can easily substitute it for green enchilada sauce. I recommend my homemade version!

Change the protein – prefer ground beef or a vegetarian option like black beans? You can easily substitute them for rotisserie chicken in this recipe.

Can You Freeze These Green Enchiladas?

Absolutely! To freeze your enchiladas follow all steps up into baking. Then cover with tin foil and plastic wrap (I find it prevents freezer burn if you do both) and place in the freezer for up to 4 months. Remove plastic wrap and tinfoil and bake at 400 degrees for about 30-40 minutes or until thawed all the way through.

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