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4-Ingredient Salsa Verde Enchilada Bake

This 4-Ingredient Salsa Verde Enchilada Bake is ridiculously easy and flavorful. It’s a quick weeknight dinner the entire family will devour.

salsa verde enchiladas 4

We’re not sure how or when, but our Middle Little has officially earned the title of Mexican Food Fiend. Cumin and cayenne are his mealtime besties.

One day somewhere along the growing years to date, the kid embraced all things spicy. I don’t mean munching on Red Hots, either. We’re talking Sriracha-drowned eggs here.

That crazy kick-addiction might have started around kindergarten. I think for his next birthday, I might get him this.

I mean, really. The Pepper Palace is his Disneyland.

This 4-ingredient Salsa Verde Enchilada Bake doesn’t dance with Tapatío, but it does do the salsa…

salsa verde enchiladas

All you need is 4 little ingredients. That’s it. For reals.

I use shredded rotisserie chicken, but feel free to use whatever chicken you have on hand. Pepper jack lends some zesty sass to the dish. You can use a milder cheese such as cheddar jack, if you’re not feeling so sassy.

The best part: grab a jar of your favorite salsa verde. Yes, store-bought. We’re going rogue tonight, Friends.

salsa verde enchiladas 2

Layer up all that goodness and give it 20-30 minutes in the oven. Voilá!

Bubbly, melty cheese and irresistible aromas are your green light for mealtime.

Ring that dinner bell. Or holler. Whichever works with your peeps. They’ll come running once they see what you’re dishing up.

salsa verde enchiladas 5

Garnishes are completely optional, but sometimes we like a sprinkle of green onion, cilantro, avocado, or chopped tomatoes.

Maybe even Tapatío.


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Casserole of Bake Salsa Verde Enchiladas

4-Ingredient Salsa Verde Enchilada Bake

5 from 6 ratings
This 4-Ingredient Salsa Verde Enchilada Bake is ridiculously easy and flavorful. It’s a busy weeknight dinner the entire family will devour.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Amy Dong


  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 2 cups pepper jack or cheddar jack cheese, shredded
  • 16 oz jar of Salsa Verde
  • 8 8-inch each flour tortillas
  • Optional Garnish Ideas: onions, cilantro, avocado, or tomatoes


  • Preheat oven to 350F, with rack on lower middle position. Lightly grease a 9×13 baking dish. Spread a thin layer of salsa verde evenly over bottom of dish. Set aside.
  • In a large bowl, combine chicken, 1 cup of the cheese, and 1 cup salsa verde. Stir to combine well. Divide mixture evenly between the 8 tortillas. Roll them up tightly and place seam-side down onto baking dish (overlap slightly if needed.) Evenly top with remaining cheese and salsa verde.
  • Bake uncovered 20-30 min or until cheese bubbly. Serve with your choice of optional garnishes, if desired.

Nutrition (per serving)

Calories: 594kcal | Carbohydrates: 38g | Protein: 34g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 118mg | Sodium: 615mg | Potassium: 587mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 24mg | Calcium: 492mg | Iron: 3mg
Course: Dinner, Main
Cuisine: Mexican, Tex-Mex

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Add a comment

Recipe Rating


    • Betsy

    Does it really have 2605 mg of sodium per serving?

      • Amy Dong

      Betsy, it’s now updated; not sure why the nutrition calculator posted that. Thanks for the heads up!

    • Debra L. Graff

    How long do I cook it if it’s been made ahead and refrigerated

      • Amy Dong

      You may need to add about 15 minutes to cook time, if it’s very cold to start with – enjoy!!

    • Fetneh
    • 5 stars

    Loved this recipe. It was simple and delicious. Thank you!!!!

      • chewoutloud

      Yay, thank you so much for coming back to let us know! 🙂 🙂

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