Easy Green Chicken Enchiladas for two! (salsa verde)

Green Chicken Enchiladas for two (salsa verde) – rolled flour tortillas packed with seasoned shredded cheesy chicken topped with salsa verde and more cheese baked until golden with lightly crisp edges. Easy weeknight meal for two people!

This simple weeknight recipes makes four enchiladas – perfect for two – or one – with leftovers for another meal.

Flour tortillas filled with shredded, seasoned chicken and cheese, rolled and topped with jar salsa verde and more cheesy goodness. The dish is baked until golden brown with lightly crispy tortilla edges and melty cheese.

Why I love this recipe:

• Great for 1-2 people – or double for a bigger crowd.
• Packed with flavor – from just a few ingredients
• Whips up quickly – perfect for weeknights.
• Easy make ahead – just wait to top with salsa until just before baking.
• Versatile – use rotisserie chicken or leftover chicken

Ingredients needed to make Green Chicken Enchiladas:

• 2 cups cooked shredded chicken (rotisserie or slow cooker) (about 3/4-1 pound)
• 4 6″ flour tortillas
• 1 cup jar salsa verde
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 small onion diced
• 1/2 teaspoon ground cumin
• 1/4 cup sour cream
• 2 tablespoons fresh cilantro
• 1 1/2 cups shredded montery jack cheese

Optional toppings: cilantro, diced avocado or guac, a dollop of sour cream, pickled jalapenos, 4-ingredient cheese sauce

You’ll also need an 8 x 8 baking dish

How to make Green Chicken Enchiladas:

Preheat oven to 350 degrees. Grease an approximately 8″ x 8″ or 2 quart baking dish (or spray with cooking spray. Set aside.

Add olive oil to a large skillet. Drop in diced onion, season with salt, black pepper, garlic powder and cumin. Cook 2-3 minutes stirring occasionally or until onions are tender.

Transfer half of the onions to a large bowl. Add salsa verde and cilantro to the same skillet with the remaining onions. Stir to combine. Simmer 3-4 minutes then set aside.

Add shredded chicken to same large bowl with the onion. Add sour cream, half of the cheese and 2 tablespoons of the reserved salsa verde sauce.

Divide chicken mixture between the tortillas, roll and place place seam-side down in the baking dish.

Pour remaining salsa verde sauce over the top of the enchilada and sprinkle on the rest of the cheese.

Bake uncovered 20 minutes or until hot and the cheese is melty. Optional: broil last 1-2 minutes to lightly brown the top. Garnish with fresh cilantro and enjoy right away.

Tips for making Enchiladas:

1. Choose flour or corn tortillas – whichever you like best. Corn tortillas are a little sturdies and less likely to get soggy.
2. Any size tortillas work in this recipe from street taco size to large ones – use what you may already have.
3. If tortillas seem dry, wrap in a damp paper towel, working with one at a time.
4. Bake just until cooked through or they may be soggy.

Storage and reheating:

Cool completely, transfer to an airtight container and store in the fridge up to 3 days.

Reheat in the microwave or air fryer (best option for crispier edges).

Subs and variations to this recipe:

• sub green enchilada sauce for salsa verde
• swap corn tortillas for flour
• use plain greek yogurt instead of sour cream
• try my slow cooker carnitas instead of chicken
• try different cheese like pepper jack (more of a kick), mexican blend or classic cheddar
• for heartier enchiladas, add black beans, refried beans or corn.

Best sides and more Mexican food with Green Chicken Enchiladas:

Grapefruit or Classic Margaritas

5 Ingredient Mexican Rice

5 Minute Blender Salsa

Easy Homemade Guacamole

Full recipe in the printable recipe card below. Enjoy!