These green enchiladas are always a winner, whether you’re making them for meal prep or serving them for a cozy weeknight dinner. They’re bright, tangy, cheesy, and totally flexible depending on what you have on hand. You can keep them mild or add heat if you love spicy flavors.
They reheat beautifully in the microwave, freeze like a dream, and feel just as good on day four as they do fresh out of the oven. This is one of those reliable recipes you’ll come back to again and again when you want something comforting but still fresh and flavorful.
Let’s get into it.
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About These Green Enchiladas
This recipe uses salsa verde as the base, paired with canned diced green chiles or jalapeños, black beans, corn, cheese, tortillas, and familiar spices like cumin, chili powder, and paprika.
- Vegetarian version: Beans, corn, cheese, and lots of spinach
- Omnivore version: All of the above plus shredded chicken
You can use rotisserie chicken for convenience, but cooking and shredding your own adds extra flavor and keeps everything cohesive.
Have an Instant Pot?
This is a great chance to speed things up.
Add chicken to the Instant Pot with spices and about ½ cup water.
Pressure cook on high for 10 minutes, then shred.
Pro tip: Don’t waste the liquid. Boil it down in the Instant Pot or baking dish and toss it with the shredded chicken for an easy, flavorful sauce.
How to Customize This Recipe
Change the Protein
- Shredded chicken (classic)
- Ground turkey or ground beef
- Vegetarian “meat” crumbles
- Extra beans (pinto, red beans, chickpeas)
- Finely chopped mushrooms for a hearty option
Change the Veggies
Spinach is easy and mixes well, but you can also use:
- Kale or Swiss chard
- Mushrooms
- Peas
- Shredded carrots
- Bell peppers or zucchini
- Chopped sweet potato
Add sliced avocado on top just before eating for extra creaminess.
Let’s Talk About the Tortillas
Fajita-sized white flour tortillas work best for meal prep. They’re flexible, sturdy, and reheat well.
Other options:
- Whole wheat or multigrain tortillas
- Gluten-free tortillas
Can’t find tortillas? Mix the filling with cooked pasta, top with sauce and cheese, and bake for a similar, equally delicious meal. Here is a recipe you can try, if you’re up for making your own.
Can’t Find Salsa Verde (or Want to Make Your Own)?
You can absolutely make your own at home with tomatillos, onion, garlic, lime, and herbs, or keep it simple and use store-bought. Both work beautifully here. Here is a Tomatillo Salsa Recipe I like: Click Here
Is Green Enchilada Sauce the Same as Salsa Verde?
Not exactly. Enchilada sauce is typically cooked, while salsa verde is raw. In this recipe, we’re using salsa verde as both the sauce and part of the filling for a brighter flavor.
Want a Classic Enchilada Sauce Instead?
Cook the following in a small saucepan over medium heat until smooth and combined:
- 1 TBSP flour of your choice
- 2 TBSP olive oil
- 2 tsp chili powder
- ½ cup broth or water
- 8 oz canned tomato sauce
- 1 tsp onion powder
- 1 clove garlic, minced
- Salt and pepper to taste
I can’t wait for you to try these out!
How to Add More Volume or Double This Recipe:
To double this recipe, simply double the ingredients! You’ll need two baking dishes or you’ll have to cook them in batches to get it done. To add more volume, start with adding another vegetable to your filling. I’d choose mushrooms, bell peppers or zucchini as easy, tasty additions. If you eat meat, you could also easily add more shredded chicken.
How to Reheat:
These enchiladas can last in the fridge for up to 4 days and they’re freezer-friendly for up to 6 months! You can reheat them in the microwave, in the oven or on the stove. Happy prepping!
FAQ
Are these green enchiladas freezer-friendly?
Yes. They freeze extremely well for up to 6 months. Thaw overnight or reheat straight from frozen.
Can I make these vegetarian?
Absolutely. Skip the chicken and use beans, veggies, or plant-based crumbles.
Do flour tortillas hold up for meal prep?
Yes. Flour tortillas reheat better than corn and stay soft without falling apart.
Can I make these spicy?
Definitely. Add extra jalapeños, green chiles, or hot sauce to the filling.
Other recipes to try out:
- Vegetarian Black Bean And Spinach Enchiladas
- White Bean Chicken Chili
- Easy Chicken Tortilla Soup
- No-Reheat Crunchy Thai Chicken Wraps
- Meal Prep Tuscan Chicken Pasta Skillet
Green Enchiladas
Ingredients
For the Chicken
- 1 TBSP olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp allspice sub cinnamon
- salt and pepper to taste
- 16 oz chicken breast chopped into big chunks
For the veggies and enchiladas
- 1 TBSP olive oil
- 3 cloves garlic minced
- 4 oz can of diced green chilies drained
- 15 oz canned black beans drained and rinsed
- 2 cup frozen corn
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- salt and pepper to taste
- 2 cup shredded cheddar cheese sub Colby jack or Monterey jack cheese, divided
- 16 oz salsa verde
- 1 bunch cilantro chopped, optional
- cooking spray
- 9 fajita tortillas
- 1 lime cut into wedges for garnish
Instructions
- For the chicken: Preheat your oven to 400 F (If you have an IP, see notes below). In a small bowl or measuring glass, mix the olive oil with chili powder, paprika, cumin, allspice and a generous amount of salt and pepper. Add the chicken chunks to a baking dish and pour the spice/oil mixture over it. Toss the chicken in the mixture. Cover it with foil and bake for 30-35 minutes.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the garlic, green chilies, black beans, corn, chili powder, cumin, oregano, salt and pepper. Mix well and cook for 10 minutes, stirring frequently. Add most of the cheese (save some for the topping), 1/3 cup of salsa verde (2/3 cup if doubling), and half of the chopped cilantro to the mix.
- After the chicken is cooked, let it rest for 10 minutes and shred it. Add the chicken to the pan with the veggies and mix well. If the pan isn’t big enough, transfer everything to a bowl.
- Lower oven temp to 375 F. Prepare a baking dish (I used 9×13) with cooking spray (alternatively, bake right in your containers!). Coat the bottom of your container/s with salsa verde (about 1/4 cup for a large baking dish, or 1-2 TBSP for smaller containers). Scoop the chicken veggie mixture into the fajita tortillas and roll, placing seam side down in the container. Repeat until you’re out of tortillas and/or filling. Aim for 2-3 enchiladas per meal.
- Pour all the remaining salsa verde on top and spread it around on the tortillas. Add the remaining cheese on top and bake for 20-25 minutes, until cheese is melted and the dish is bubbling slightly. Top with some of the remaining cilantro and garnish with lime wedges. Let the enchiladas cool for about 15 minutes before separating them into containers. That’s it!
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