Green Chicken Enchiladas

green chicken enchiladas in a glass pyrex dish.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.


  • 2 cups green enchilada sauce (or use store-bought)
  • 1 tbsp olive oil
  • 2 large poblano peppers, seeded + finely chopped
  • 1/2 large yellow onion, finely chopped
  • 2 garlic cloves, peeled + minced
  • 4 cups cooked + shredded rotisserie chicken
  • salt and pepper, to taste
  • 1 1/2 cups of shredded Monterey Jack or Cheddar cheese
  • 8 x 8 inch flour tortillas

Topping suggestions:

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


  1. Preheat oven to 400 degrees F.
  2. Spread 1/2 cup of green enchilada sauce along the bottom of a 9 x 13 inch baking dish and set aside.
  3. Heat a large skillet over medium heat and add your olive olive. Add poblano 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.
  4. If tortillas are not pliable heat in microwave inside a slightly damp dish towel or paper towel for 30 seconds.
  5. Add a scoop of chicken + veggie mixture (around 1/3 cup) into the center of each tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in 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.
  6. Pour remaining 1 cup of green enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
  7. Bake uncovered for 20-25 minutes or until all cheese is melted and edges of tortillas are golden brown.
  8. Top with desired toppings and serve immediately.
  9. To store: cover with a top or plastic wrap and store in fridge. Reheat in the microwave or oven. Will keep for up to 3 days. See note above for freezing instructions.