Chicken Enchiladas with Salsa Verde

A creamy, cheesy, no-drama dinner that’ll save your Tuesday and make you look like you planned it that way.

Let me paint the picture.

It’s Tuesday. Or is it Wednesday? Time is a flat circle. Your fridge has half a rotisserie chicken, a questionable lime, and a block of cream cheese you forgot you bought. Your brain is foggy, your group text is full of “What’s for dinner?” and if one more person says “I’m hungry,” you might fake a phone call and walk into the yard.

Breathe, babe.

I’ve got your back.

These Chicken Enchiladas with Salsa Verde are your new dinnertime best friend. They’re easy, creamy, cheesy, cozy, and exactly the kind of dish that makes people say, “You made this?” with their mouth full. (Yes. Yes, I did.)

What Makes This Recipe a Weeknight Winner

This recipe is for the nights when:

You don’t want to cook but still want something hot and homemade. You’re trying to avoid yet another night of takeout (your bank account thanks you). You want the kind of food that comforts your soul but doesn’t require a culinary degree.

Let’s be honest—weeknight meals have to be two things: easy and satisfying. That’s it. Nobody is hand-pitting olives or roasting their own chiles on a random Thursday.

This recipe uses simple, reliable ingredients that you probably already have—or could grab in one 5-minute grocery run without needing to consult Google Translate in the salsa aisle.

Ingredients You’ll Love (and Your Family Will Actually Eat)

8 flour tortillas – Use whatever size you like, but I vote medium so they bake evenly and fit your dish. 1 lb. cooked chicken – Leftover rotisserie chicken? Perfect. Leftover grilled chicken from last night? Also perfect. 1 (7 oz.) can diced green chiles – They add a subtle kick and tons of flavor. 4 oz. cream cheese – This is the secret to that creamy filling. Don’t skip it. 3–4 cups shredded cheese – The more, the better. I like a mix of cheddar and Monterey Jack. Salt & pepper to taste – You’re the boss of the seasoning. 1/4 cup diced onion – Totally optional, but adds a little zip. 1 jar (16 oz.) salsa verde – Store-bought for speed, but I’ll drop a homemade version below if you’re feelin’ fancy. Optional toppings – Cilantro, sour cream, avocado slices, lime wedges… go wild.

This isn’t just “what’s for dinner”—this is why your people start bragging about you to their coworkers.

Directions (Zero Fancy Steps, Promise)

Preheat your oven to 350°F and grease your favorite 9×13 baking dish. If it’s stained with a little baked-on love, even better. Mix up the filling: In a big bowl, combine the chicken, green chiles, softened cream cheese, 1 cup of shredded cheese, salt, pepper, and diced onion. Stir until creamy and well-blended. Sauce the bottom of your dish with a thin layer of salsa verde. This keeps the enchiladas from sticking and starts the flavor party. Fill your tortillas with 1/3 to 1/2 cup of the mixture. Roll them up like tiny burrito babies and lay them seam-side down in the dish. Drench them in the rest of the salsa verde. Don’t hold back—we’re not making dry enchiladas here. Sprinkle with the rest of your shredded cheese. Cover every inch. We want cheesy pull-apart goodness. Bake uncovered for 30 minutes. If you don’t want your cheese to brown too much, cover with foil for 20 minutes and then uncover for the last 10. Let it rest for 5 minutes before serving. Or don’t. I’ve definitely burned my mouth sneaking a bite. No regrets.

Make It Fancy (But Still Easy): Homemade Salsa Verde

Store-bought salsa verde is great. I am not above it. But if you’ve got a few extra minutes and want to make your kitchen smell like an authentic taquería, this homemade version will blow your mind.

Ingredients:

1 lb. fresh tomatillos, husked and rinsed 1–2 jalapeños (de-seeded for less heat) 1/2 white onion 2 garlic cloves 1/2 cup cilantro Juice of 1 lime Salt to taste Water as needed (start with 1/4 cup)

Instructions:

In a dry skillet over medium heat, lightly char the tomatillos, jalapeños, and onion until they get some golden spots—5 to 7 minutes. Add them to a blender with garlic, cilantro, lime juice, and salt. Blend until smooth. Add water a little at a time to get the texture just right—somewhere between pourable and spoonable. Taste, adjust, and brag to everyone that yes, you made your own salsa verde. (Then freeze a batch for next time.)

Tracy’s Tips (Because I’ve Made These a Lot)

Double the recipe and freeze one pan for future you. Just wrap it tightly in foil and label it like the organized domestic goddess you are. Make it spicier by adding hot sauce to the filling or blending in serrano peppers to your homemade salsa verde. Make it a casserole: Tear tortillas and layer like a lasagna if you’re short on time or just don’t feel like rolling. Go low-carb: Skip the tortillas and layer the filling into bell peppers, then bake. Breakfast version? Add scrambled eggs and bacon to the filling. Yes, I said what I said.

Let’s Talk About Sides

You don’t have to make sides—this dish is a meal on its own. But if you’re feeling like the overachiever Pinterest mom inside of you is stirring, here are a few ideas:

Cilantro-lime rice – Toss cooked rice with lime juice, chopped cilantro, and a dash of garlic salt. Black beans or refried beans – Add a little cheese on top and heat until bubbly. Mexican street corn salad – Frozen corn, mayo, lime, chili powder, and queso fresco = magic. Simple salad – Arugula, tomatoes, lime vinaigrette. Keep it light to balance the richness of the enchiladas.

Real Talk: Why This Recipe Works for Every Season of Life

You’re busy. You’re tired. You want to eat something comforting without having to talk yourself out of Chick-fil-A for the third night in a row.

This recipe meets you where you are.

It doesn’t require measuring cups with precision or hard-to-find ingredients. You don’t need a food processor, a culinary torch, or a spice rack with 82 jars. Just a few honest ingredients and a baking dish.

Whether you’re feeding kids, in-laws, picky eaters, or just your own exhausted self—this is a no-fail, feel-good dinner.

And that, my friend, is what I call a weeknight win.

Final Thoughts (and Possibly a Mic Drop)

These Chicken Enchiladas with Salsa Verde are more than a recipe. They’re a solution to a problem. A warm hug at the end of the day. A way to feed your people without losing your mind. And that makes them magic in my book.

So next time you’re staring into the fridge, overwhelmed and under-caffeinated, just remember:

Cream cheese, chicken, cheese, salsa verde, and tortillas can change your life. Or at least your Tuesday night.

And that’s good enough for me.

XO,

Tracy 💛