These Easy Salsa Verde Chicken Enchiladas are creamy, cheesy, and packed with flavor! Made with shredded chicken, cream cheese, Rotel, salsa verde, and melty Monterey Jack, this easy family dinner is perfect for busy weeknights.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 6
Ingredients
Filling
- 3 cups cooked shredded chicken
- 1 (8 oz) package cream cheese, softened
- 1 (10 oz) can Rotel, well drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
Enchiladas
- 8–10 soft flour tortillas
- 2 (15 oz) jars salsa verde
- 2½ cups shredded Monterey Jack cheese
Optional Garnishes
- Fresh cilantro
- Sliced jalapeños
- Diced avocado
- Sour cream
- Lime wedges
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, well-drained Rotel, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Stir until the chicken is evenly coated and creamy.
- Spread about ½ cup salsa verde across the bottom of the prepared baking dish.
- Spoon about ⅓ cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining salsa verde evenly over the enchiladas.
- Sprinkle the Monterey Jack cheese evenly over the top.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro, avocado, jalapeños, or a squeeze of fresh lime if desired.
Texas Girl Tip ❤️
Using rotisserie chicken makes this recipe incredibly quick, and draining the Rotel well keeps the filling rich and creamy without becoming watery. For the best flavor, choose a salsa verde you’d enjoy as a dip—it’s the star of the sauce!
texasgirlcooks.com 