This enchiladas verdes recipe is simple to prepare and loaded with classic Tex‑Mex flavor. Corn or flour tortillas are filled with shredded chicken, tender pinto beans, sweet corn, and two cheeses, then smothered in a bright roasted salsa verde and baked until bubbly.
Enchiladas verdes de pollo — green chicken enchiladas — are easy to make, hearty, and perfect for feeding a crowd. The star is the roasted salsa verde: a tangy tomatillo sauce with fresh, zesty flavor that transforms a simple casserole into a Tex‑Mex favorite.
This version takes about 20 minutes of prep and uses a handful of straightforward ingredients. You can bake it right away or assemble and freeze one pan for quick dinners later. I often split the recipe between two 8×8 pans, baking one and freezing the other.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Enchiladas Verdes
- Easy Shred Method for Chicken
- Frequently Asked Questions
- Enchiladas Verdes de Pollo Recipe
For more Tex‑Mex inspiration, try similar baked favorites that pair well with these enchiladas.
Ingredient Notes and Substitutions
- Chicken – Use 4 cups shredded cooked chicken. A rotisserie chicken is convenient, or roast your own and shred the meat.
- Salsa verde / Green enchilada sauce – Use a roasted tomatillo‑based salsa verde for bright flavor. A store jar works fine if you prefer not to make it from scratch.
- Pinto or black beans – Canned or home‑cooked pinto beans are fine; black beans make a good substitute.
- Corn – Fresh corn, thawed frozen corn, or drained canned corn all work well.
- Green chiles – Use California, New Mexico, Anaheim, Hatch, or similar mild green chiles.
- Cheese – Monterey Jack melts beautifully; Pepper Jack adds a little kick. Adjust cheese types to taste.
- Tortillas – Corn tortillas are traditional, but medium flour tortillas are an acceptable swap.
- Cilantro – Adds freshness as a finishing garnish.
How to Make Enchiladas Verdes
- Preheat the oven. Set the oven to 350°F. Prepare one 13×9″ pan or two 8×8″ pans with cooking spray.
- Make the filling. Shred 4 cups cooked chicken in a bowl. Add 1 cup salsa verde, 2 cups cooked pinto beans, 1 cup corn, 4 oz chopped green chiles, and 2 cups shredded Pepper Jack. Stir until combined.
- Fill the tortillas. Divide the filling evenly among 8 tortillas, place lengthwise, and roll each one up.
- Assemble in the pan. Pour 1 cup salsa verde across the bottom of the prepared pan, shake to coat, and arrange the rolled enchiladas on top.
- Top and bake. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining 1 cup Pepper Jack and 1 cup Monterey Jack. Bake uncovered for 30 minutes, until heated through and cheese is melted.
- Cool and serve. Let the dish rest a few minutes, then garnish with chopped cilantro and serve warm.
Tip From Kevin
Easy shred method for chicken
To shred cooked chicken quickly, use a stand mixer with the paddle attachment on low. Add the cooked pieces and pulse for about 30 seconds — the meat will shred easily.
Frequently Asked Questions
They have a mild to moderate heat depending on the salsa verde you use. Store‑bought salsas range from mild to hot; homemade versions can be adjusted by choosing milder peppers or removing seeds. Add extra chiles to increase heat if you prefer it spicy.
Classic sides include refried beans or charro beans, Mexican red rice or yellow rice, sour cream, guacamole, and a simple salad or cilantro‑lime slaw for freshness.
Yes. Assemble the casserole a day ahead and refrigerate until baking. You can also freeze an assembled pan (cooked or uncooked) for 3–4 months — wrap tightly to prevent freezer burn. Thaw overnight in the fridge and bake at 350°F for about 30 minutes.
Enchiladas Verdes de Pollo
Ingredients
- 4 cups shredded cooked chicken breast
- 4 cups salsa verde or green enchilada sauce, divided
- 2 cups cooked pinto beans
- 1 cup corn kernels (fresh, thawed frozen, or drained canned)
- 4 oz chopped green chiles
- 3 cups shredded Pepper Jack cheese, divided
- 1 cup shredded Monterey Jack cheese
- 8 corn or flour tortillas, medium
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Shred the cooked chicken and place it in a large bowl. Add 1 cup salsa verde, the cooked pinto beans, corn, chopped green chiles, and 2 cups of the Pepper Jack cheese. Mix to combine.
- Divide the filling among the tortillas, placing it lengthwise, then roll each tortilla into a seam-side down roll. This should make about 8 enchiladas.
- Spray a 13×9″ pan or two 8×8″ pans with cooking spray. Pour 1 cup salsa verde into the bottom and tilt the pan to coat evenly. Arrange the rolled enchiladas in the pan.
- Pour remaining salsa verde over the enchiladas and top with the remaining 1 cup Pepper Jack and 1 cup Monterey Jack. At this point the pan can be covered with foil and frozen for later if desired.
- Bake uncovered for 30 minutes, until hot and bubbly. Let cool slightly before serving.
Notes
- Four cups of white meat is about one large rotisserie chicken; you can also roast a whole chicken or use dark meat if preferred.
- Green chiles may be labeled New Mexico, Anaheim, Hatch, or California chiles — any mild green chile will work.
- Use your favorite jarred salsa verde or make a homemade roasted tomatillo salsa for the brightest flavor.
- If frozen, thaw completely in the refrigerator before baking. Reheat at 350°F for about 30 minutes or until warmed through.
Nutrition
Nutrition values are estimates and intended for general guidance only.
