So Easy Green Chile Enchiladas

Jessica DeBano

These green chile enchiladas are so easy, even I can make them!


  • 1 tablespoon oil (I’ve used canola and extra virgin olive oil before.)
  • 1 onion, diced (I’ve used white and yellow before.)
  • 1 garlic clove (I’ve used garlic powder because I forgot garlic, lol).
  • 1/2 cumin
  • 2 (4-ounce) cans diced green chiles
  • 1 rotisserie chicken
  • 1 (16-ounce) container salsa verde
  • 1/2 cup chopped fresh cilantro leaves
  • 3 cups of cheese (I used fiesta blend and pepper jack)
  • 1 package of tortillas, medium
  • Add ons: sour cream, cilantro, hot sauce, avocado.



  1. Preheat oven to 375 degrees. Use oil to grease dish.
  2. Use remaining oil to heat skillet. Dice onion and cook on medium until translucent (usually takes about 4-5 minutes on my stove). Stir in minced garlic and seasonings listed above.
  3. Change heat to medium, and add can of diced green chiles to skillet mixture.
  4. Once it is all heated through, mix everything in a large bowl, including the skillet mixture, chopped rotesserie chicken, 1.5 cups of cheese, and 1/3 of the bottle of the salsa verde.


The fun step!

5. I used a plate to lay a tortilla down, and spoon the enchilada mixture in the center evenly. Roll and place in greased pan with crease face down.

6. Repeat until pan is full.

7. Top rolled enchiladas with remaining salsa verde, more cheese, and place in oven for 35-40 minutes.



Adam also took the leftovers to work for lunch the following day, so we know I did good. They have really simple ingredients and don’t take very long to prepare. I got the recipe from Damn Delicious– I seriously visit her site every time I feel like cooking something new for dinner.

Olivia slept while I prepped the chicken, onion, and diced chiles. She woke up just in time to watch me assemble to enchiladas. By the time she was starting to fuss, my dish was ready to go in the oven.

Around here, we like them better than regular enchiladas. A little sour cream and hot sauce, mmm!

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