TL;DR: These Salsa Verde Chicken Enchiladas use rotisserie chicken and a quick blender verde sauce for a tangy, tasty weeknight meal prep. Assemble, bake, portion, and you've got lunches for days. Includes stovetop and oven reheating tips, how to store this meal prep, and can I freeze this guidance.
Rotisserie chicken plus salsa verde is my favorite shortcut combo for fast enchiladas. In this version, we roll juicy chicken and melty cheese in corn tortillas, blanket everything with a creamy-citrusy verde enchilada sauce, and bake until bubbling. The recipe is naturally gluten-free (corn tortillas for the win), easy to scale, and a star for meal prep.
If you're already making my tomatillo salsa verde, feel free to use it in place of the jarred salsa in the sauce-your enchiladas will taste extra fresh.
Summarize this Recipe or Get Macros
Recipe Snapshot
- Active time: 20 minutes
- Bake time: 20-25 minutes
- Total time: ~45 minutes
- Yield: 12 enchiladas (about 4-6 servings; 2-3 enchiladas per serving)
- Heat level: Mild to medium (adjust with your salsa)
Ingredients
Enchiladas
- 12 corn tortillas (6-inch)
- 1 rotisserie chicken, meat shredded (about 4-5 cups)
- 1 ½ cups shredded cheddar (or pepper jack or Monterey jack)
- 1 large zucchini, halved lengthwise and thinly sliced
- 2 ears fresh corn, kernels cut from the cob (or 1 ½ cups thawed frozen corn)
- Kosher salt & black pepper, to taste
- Cilantro and sliced avocado for garnish (optional)
- Neutral oil or cooking spray (for tortillas and baking dish)
Verde Enchilada Sauce
- 1 (16-ounce) jar salsa verde
- 1 cup packed cilantro
- ½ cup Greek yogurt (plain; 2% or whole for extra richness)
- ⅓ cup chicken broth (or vegetable broth)
- ½ teaspoon ground cumin
- Pinch of salt, to taste
Step-by-Step: How to Make Salsa Verde Chicken Enchiladas
1) Make the Verde Sauce (2 minutes)
Add salsa verde, cilantro, Greek yogurt, broth, and cumin to a blender. Blend until smooth and creamy. Taste and add a pinch of salt if needed. Set aside.
2) Prep the Veggies (5 minutes)
- Heat a large skillet over medium-high with a drizzle of oil.
- Sauté zucchini and corn with a pinch of salt & pepper for 3-4 minutes until just tender. Transfer to a bowl to cool slightly.
3) Mix the Filling (2 minutes)
In a large bowl, combine shredded chicken, 1 cup cheese, and half of the sautéed zucchini/corn (save the rest for serving or tuck it around the enchiladas in the dish). Stir in ½ cup of the verde sauce to make it juicy.
4) Soften the Tortillas (key for no cracking)
- Warm tortillas in a damp paper towel in the microwave for 30-45 seconds, or
- Lightly brush tortillas with oil and warm 10-15 seconds per side in a hot skillet.
5) Assemble
- Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish.
- Spread ½ cup verde sauce on the bottom of the dish.
- Working one at a time, add 3-4 Tbsp chicken filling to each tortilla, roll, and place seam-side down.
- Pour remaining verde sauce over the enchiladas and sprinkle with the remaining ½ cup cheese.
6) Bake
Bake at 375°F for 20-25 minutes, until sauce is bubbling and cheese is melted with a few golden spots.
7) Finish & Serve
Top with cilantro and sliced avocado. Serve with the reserved zucchini/corn alongside or spooned on top.
Meal Prep & Storage
How to Store This Meal Prep
- Fridge: Cool completely, then portion into airtight meal prep containers. Keeps 4-5 days.
- Sauce on the side option: For softer vs. saucier results, spoon extra sauce into a small container and add after reheating.
Can I Freeze This?
- Yes. Freeze baked or unbaked enchiladas (sauce on them) tightly wrapped in the baking dish or in freezer-safe containers for up to 3 months.
- From frozen (baked): Cover with foil and bake at 350°F until hot, usually 30-40 minutes depending on thickness.
- From frozen (unbaked): Bake covered at 375°F for 35-45 minutes, then uncover for 5-10 minutes to brown.
Best Way to Reheat
- Pro tip: Add a spoonful of extra sauce or a splash of broth before reheating to keep enchiladas moist, then finish with a squeeze of lime and fresh cilantro.
- Oven (best texture): 350°F, covered, 12-18 minutes for a single portion (longer if reheating multiple servings).
- Microwave (fast): 60-90 seconds for 2 enchiladas; add 15-30 seconds as needed.
Serving Ideas
- Simple plate: Enchiladas + the sautéed zucchini/corn + extra salsa verde.
- Fresh sides: Sliced cucumbers and grape tomatoes, or a crisp romaine salad with lime vinaigrette.
- Carb boost: White rice, brown rice, or cauliflower rice.
- Protein twist: Stir a handful of black beans into the filling or serve on the side.
Substitutions & Variations
- Vegetarian: Replace chicken with 2 cans (15 oz) black beans, rinsed and drained; use vegetable broth in the sauce.
- Cheese swap: Monterey jack or pepper jack melt beautifully.
- Dairy-free: Use a dairy-free yogurt in the sauce and your favorite dairy-free shreds.
- Extra veggies: Add sautéed bell peppers or baby spinach to the filling.
- Spice level: Use a hot salsa verde or add minced serrano to the sauce before blending.
READ MORE: Give us all the Mexican food in tortillas! Chicken Fajita Veggie Meal Prep!
Make-Ahead Tips
- Sauce ahead: Blend the verde sauce up to 5 days in advance (refrigerated).
- Shred ahead: Pull chicken while it's warm (easiest to shred), then refrigerate for up to 4 days or freeze in portions.
- Assembly line: Warm a stack of tortillas, then roll all 12 enchiladas in 5 minutes flat.
FAQs
Do I have to pre-cook the zucchini and corn?
A quick sauté keeps veggies crisp-tender and prevents excess moisture. In a pinch, you can skip; the bake will soften them, but there may be a little extra liquid.
My tortillas keep cracking-help!
Warm them and keep covered in a towel. Lightly oiling the pan and brushing tortillas with a bit of oil before rolling also helps.
Can I halve or double the recipe?
Yes. Halve for an 8×8-inch dish (6 enchiladas). Double in two 9×13-inch dishes-freeze one for later.
More Latin Inspired Meal Preps
- Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
- Mexican Street Corn Dip
- Chimichurri Steak Meal Prep - Two Ways (Bowls and Tacos)
- Shrimp Tacos with Avocado Crema (Meal Prep Style!)
- Steak and Egg White Salsa Verde Breakfast Wraps
- Steak Fajita Meal Prep
Ingredients
Enchiladas
- 12 corn tortillas
- 1 rotisserie chicken
- 1 ½ cups cheddar cheese shredded
- 1 large zucchini sliced
- 2 ears corn kernels cut off
- salt & pepper
- cilantro & lime for garnish
Salsa Verde
- 16 ounces salsa verde
- 1 cup cilantro packed
- ½ cup Greek yogurt
- ⅓ cup chicken broth or vegetable broth
- ½ teaspoon cumin
Instructions
- Add all the sauce ingredients to a blender, and process until smooth. Set aside.
- Preheat oven to 400 degrees F.
- Spread about half of the enchilada sauce across the bottom of a 9 x 13 casserole dish.
- One at a time, dip the tortillas into the enchilada sauce to fully coat, and then fill with chicken, cheese, and a spoonful of additional sauce. Roll and repeat with the rest of the tortillas.
- Top the enchiladas with the remaining sauce and cheese, and cover with foil.
- Bake for 25 minutes, uncover, and bake for another 5 minutes, or until sauce is bubbling and the cheese begins to brown.
- While the enchiladas are baking, add 1 tablespoon of olive oil to a frying pan over medium-high heat. Saute zucchini and corn, and season with salt and pepper to taste.
- Garnish enchiladas with extra cilantro and avocado, as desired.
Notes
Nutrition
Michelle @ Sunkissed Kitchen says
I'm dreaming of these enchiladas! The rotisserie chicken makes all the difference 🙂
Sarah Kesseli says
Agreed! We are definitely all about fast meals and a few store bought ingredients helping out now and again! Thanks for stopping by, Michelle!