Our family loves comforting Mexican food that tastes great. Enchiladas are one of my favorite things to make as a casserole because you can prepare them ahead of time, which makes it a great weeknight meal option. This Salsa Verde Chicken Enchiladas Casserole recipe is one of my go-to meal prep recipes. They’re savory with a delicious tomatillo flavor and topped with cheese!

I originally made this recipe for a church potluck and it became an instant hit. It’s a variation of my Shredded Beef Enchiladas. It’s a beautiful casserole, with the green color, but so easy to throw together. The zesty flavors, melted cheese and tender chicken come together perfectly.

This is also one of my favorite recipes to double and save half of it for a later time. If you want to meal prep, it’s a great idea. Or double the recipe and give half to a friend in need. They can freeze it or heat it. I have all of the instructions you need to freeze it!

Looking for even more great family casserole dishes to make? These are dependable recipes that are great for weeknight dinners:

• Authentic Beef Enchiladas
• Cheesy Chicken Spaghetti Casserole
• Easy Baked Ziti Casserole 

Kitchen Tools You’ll Need To Make Salsa Verde Enchiladas

You’ll need to arrange your enchiladas in a 9×13-inch casserole dish. This is such a popular size casserole dish and there are great recipes that use this size. You won’t regret investing in one and you can find one at any big neighborhood box store too.

What To Serve With Salsa Verde Enchiladas

We go all out when we make a Mexican family dinner. I love to serve my casserole with authentic Mexican rice and refried beans. The kids love the sides along with the enchiladas. If we’re really feeling crazy, or it’s a Friday night, we make a batch of Frozen Peach Margaritas or Fresh Blackberry Margaritas. 

How To Store Leftover Enchiladas

Cover your 9×13-inch baking dish, after it’s been cooled, with plastic wrap. Store in the refrigerator and enjoy leftovers for 4-5 days. You can reheat the portions you want in the microwave. I always like to add extra cheese when I reheat the enchiladas. 

Can I Freeze Salsa Verde Chicken Enchiladas?

Yes! This is such a great freezer meal. You can double the recipe and make a second one to freeze and enjoy later, too. Make the entire recipe and freeze after you’ve added the cilantro and cheese.  Make sure it’s sealed really well to prevent freezer burn. Once it’s frozen, you can stack other prepped meals on top of it. Let it thaw and heat as you normally would, following the recipe, in the oven.

What You Need From The Grocery Store:

• 1 jar, 16 oz, salsa verde
• Cooked and cubed chicken
• Cream cheese
• Paprika
• Garlic powder
• Salt
• Ground black pepper
• Flour tortillas, medium/soft taco size, about 8″ diameter
• Shredded mexican cheese blend
• Optional Garnish: Sour cream and chopped fresh cilantro

Step-By-Step Directions To Make Salsa Verde Chicken Enchiladas

Preheat oven to 400ºF. Grease a 9×13 baking pan with nonstick cooking spray and add 1/2 cup salsa verde to the bottom of the pan. Gently spread evenly across the bottom of the pan. Set aside. 

In a mixing bowl, combine chicken, 1/2 cup salsa verde, cream cheese, paprika, onion powder, garlic powder, salt and pepper and mix well.

Using about 1/4 cup of the chicken mixture, spread into the center of the tortilla, creating a log. Wrap the tortilla tightly and place, seam side down, into the prepared baking dish. Repeat filling all 10 tortillas and filling the pan. 

Spread remaining salsa verde on top of tortillas and top with cheese. Cover tightly with foil and bake for 10 minutes.

Remove foil and return to oven to cook for an additional 15 minutes or until cheese is melted and enchiladas are hot. Top with chopped fresh cilantro and serve with sour cream.