Easy Enchiladas Cream of Mushroom Monterey Jack Cheese

This Verde Chicken Enchilada recipe is a delicious and crazy easy enchilada to make at home. The filling is the perfect blend of tender chicken, fresh cilantro, black beans, onions and green chilies mixed in a delicious cream sauce all wrapped in a warm tortilla. Then they are smothered in verde (green) enchilada sauce and pepper jack cheese which gives this recipe just the right amount of heat!

Easy Verde Chicken Enchilada Recipe

To keep this recipe super easy I use flour tortillas, store bought verde enchilada sauce, I don't make my own cream sauce, and I use rotisserie chicken!

Traditional enchiladas can be daunting to make at home. That is why I love this recipe!

What you will NOT be doing:

• Making your own enchilada sauce
• Frying corn tortillas in oil
• Dipping corn tortillas in sauce
• Making a cream sauce

What you WILL be doing:

• Opening a few cans
• Stirring
• Chopping an onion, cilantro and some chicken.
• Making a super easy and delicious dinner for your family
• Figuring out what to do with your extra time!

Verde Chicken Enchiladas for Dinner

During a super busy night we may just eat these enchiladas alone or with chips and salsa. But if we are having a sit down dinner kind of night I will make Cilantro Lime Rice and chips with guacamole to go along side. My 15-Minute Refried Beans or a mexican slaw would be great on the side too.

PS… This recipe makes a lot, but they make EXCELLENT leftovers!

How to Make Verde Chicken Enchiladas Ahead

If you have a really busy week this recipe can be made ahead. Prepare the filling and roll up the enchiladas, just leave the sauce and cheese off the top until it is time to pop them in the oven.

To store your pre-made verde enchiladas, keep them covered in the fridge for up to 2 days. Be aware when you are ready to cook them you may need to add 5 minutes to the baking time.

How to Make Verde Chicken Enchiladas

Start by mixing the filling:

• Cooked chicken
• black beans
• cilantro
• green chilies
• onions (note on the onions- for faster prep you can dice your onions very small and throw them in raw. They will still have a little bite this way. If you prefer a soft onion, saute them in a little olive oil before adding them to the chicken mixture).
• cream of mushroom soup
• ½ cup cheese (can use cheddar, colby jack, monterey jack, or pepper jack)

Pour half the verde enchilada sauce into the bottom of a 9×13 baking pan. Divide the chicken filling between the flour tortillas, this recipe will make between 10-14 enchiladas. Lay them, seam side down, into the prepared baking dish.

Top the verde enchiladas with the remaining sauce and cheese. Bake, covered with foil, for 20 minutes at 350 degrees, then remove the foil and bake for an additional 10 minutes.

Dinner's ready!

Variations on Verde Chicken Enchiladas

Here are a few ideas if you want to change this recipe up to fit your taste:

1. Use monterey jack cheese instead of pepper jack for a little less spice. (In these pictures I used a mixture of pepper jack and cheddar cheese…well, because it's what I had!)
2. Add sauteed jalapenos or jarred jalapenos for a little extra spice.
3. Try using carnitas (pork) instead of chicken.
4. Use pinto beans instead of black beans.
5. Make it vegetarian! Omit the chicken all together- instead use a mixture of black beans, pinto beans and rice.
6. Top with fresh sliced avocado.

More Enchilada Recipes

• My Favorite Chicken Enchilada Recipe

• Beef Enchilada Casserole

• Easy Enchilada Skillet

• Cream Cheese Chicken Enchiladas

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• ▢ 2 chicken breasts cooked, chopped (I like to use rotisserie chicken for ease and flavor)
• ▢ 15 oz can black beans drained
• ▢ ½ cup onion finely diced **(see note)
• ▢ ⅓ cup cilantro chopped
• ▢ 1 4 oz can diced green chilies
• ▢ 1 10.5 oz can cream of mushroom soup
• ▢ 2½ cups pepper jack cheese grated, divided (can sub other cheese per preference)
• ▢ 10-14 flour tortillas fajita or soft taco size
• ▢ 1 28 oz can green enchilada sauce
• ▢ Additional chopped cilantro can be used for garnish.

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• **ONION NOTE- For super fast prep I dice the onions very small and throw them in uncooked. They will cook a little in the oven but will still have a very tiny bite to them- which we like. If you cannot stand an undercooked onion, saute your onion in a little olive oil over medium heat for 5 minutes before adding them to the enchilada filling.

• Preheat the oven to 350.

• In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, mushroom soup, and ½ cup cheese. Stir until well mixed.

• Pour 1½ cup of verde enchilada sauce in the bottom of a 9×13 pan.

• Divide the chicken filling evenly among the flour tortillas. Roll them up and lay each one seam side down in the 9×13 pan. (If you have 14+ enchiladas you may have to use an additional smaller pan to fit all the enchiladas)

• Top the enchiladas with the remaining sauce and sprinkle with the remaining 2 cups of cheese.

• Bake, covered with foil, for 20 minutes.Remove the foil and continue baking an additional 10 minutes.

To make ahead: Prepare the enchilada pan with 1 ½ cups of sauce. Mix together the filling and roll into the tortillas. Lay the enchiladas in the 9×13 pan but do not add the cheese and sauce on the top.

Store, covered, in the fridge for up to 2 days. When you are ready to bake, top with the sauce and cheese.
Be aware you may need to add 5 minutes to the cooking time.

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If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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