By: Becky Hardin
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Green Chicken Enchiladas are a delicious and simple meal perfect for any occasion. These salsa verde enchiladas are stuffed with chicken, salsa verde, and cheese, and topped with more sauce, cheese, onions, pico, and crema. The ultimate easy Mexican meal!
Table of Contents
Why We Love This Green Chicken Enchiladas Recipe
This green version of chicken enchiladas is so simple and delicious. Just chicken, sautéed onions, cheese, and salsa verde. Simple and delicious comfort food. Yum!
Variations on Green Chile Chicken Enchiladas
These enchiladas would also be delicious with turkey, beef, or shredded pork. Or to make these enchiladas vegetarian, swap the chicken for beans or veggies. If you’re feeling extra adventurous, try my tomatillo avocado salsa in place of the salsa verde.
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How to Store and Reheat
Store leftover green chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve these enchiladas topped with chopped avocado and pico de gallo. A side of refried beans, Mexican corn on the cob, and Mexican rice or cilantro rice makes for a well-rounded meal. Add in my favorite spicy cucumber margarita for a green meal you won’t soon forget!
What is green enchilada sauce made from?
Green enchilada sauce, aka verde sauce, is made from tomatillos, green chilies, onions, garlic, and lime juice.
Can I use salsa verde instead of enchilada sauce?
Yes, that’s exactly what we’re doing in this recipe! Traditional green sauce is cooked, while salsa verde is not, but they’re virtually the same thing!
Is green enchilada sauce hotter than red?
Not necessarily. The main difference between green and red enchilada sauce is the type of chilies used. I chose serranos, which are about twice as spicy as jalapeños. If you’re looking for a milder sauce, opt for jalapeños, poblanos, or hatch chilies.
What is the secret to good enchiladas?
The secret is to fry the tortillas in hot oil before filling and rolling. This creates a barrier so that the tortillas don’t soak up too much of the sauce and start to fall apart.
Which is better flour or corn tortillas for enchiladas?
Corn tortillas are more traditional, but flour tortillas also work well (and tend to be a bit easier to roll for beginners).
Why are my enchiladas always soggy?
Enchiladas can become soggy if they sit in the sauce for too long. Make sure not to oversauce the enchiladas, and serve them right after cooking for the best texture!
More Chicken Enchilada Recipes To Try
- Classic Chicken Enchiladas
- Buffalo Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Cheesy Creamy Chicken Enchiladas
- Chicken and Sweet Potato Enchiladas
- Chicken Enchilada Pie
- Chicken Enchilada Pasta Salad
- Enchilada Stuffed Chicken Breast
5-Star Review
“These were PHENOMENAL!! Super easy, and didn’t take much time. The verde sauce is what makes this so DELICIOUS, though i added a few extra cloves of garlic in it. I’ve made it multiple times and just keep a container of it in the fridge. I put it on everything, eggs, chicken, pork…whatever you want! My husband loved these, he hates leftovers for the most part, but these DISAPPEARED after a few days.” – Brenna Bassano
Recipe
Green Chicken Enchiladas Recipe
4.38 from 16 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 20 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour hour 5 minutes minutes
Serves6
Print Rate
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These green chicken enchiladas are so good! The absolutely perfect Mexican dish to prepare any night of the week. Add this chicken enchiladas recipe to your usual meals and it will quickly become a favorite!
Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken)
- 1 onion halved
- 4 cloves garlic diced
- 1 tablespoon kosher salt
For the Salsa Verde (Green Sauce)
- 1 pound fresh tomatillos husked, rinsed and cut into quarters (canned are okay to use)
- 1 onion peeled and chopped
- 1 clove garlic peeled and chopped
- 2 serrano chiles seeds removed; stemmed and chopped
- ½ cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper to taste
For the Enchiladas
- ½ cup canola oil
- 12 corn tortillas yellow or white
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream crème fraiche or Mexican crema
- 1 cup queso fresco or cotija cheese, crumbled
- 2 fresh tomatoes diced
- ½ sweet yellow onion peeled and diced
- ¼ cup chopped fresh cilantro
Recommended Equipment
Instructions
Preheat oven to 375°F. Spray a 9×13-inch baking pan with cooking spray. Set aside for now.
For the Chicken
If using chicken breasts or thighs, place chicken in a large saucepan with onion, garlic, and salt. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked through, approximately 15 minutes.
2 pounds boneless, skinless chicken breasts, 1 onion, 4 cloves garlic, 1 tablespoon kosher salt
Transfer chicken to a cutting board and let cool. Use two forks to shred the meat or cut the chicken into 1-inch cubes.
If using rotisserie chicken, simply remove the meat from the skin and bones, and shred the meat or cut it into 1-inch cubes.
For the Green Sauce (Salsa Verde)
Combine all the salsa verde ingredients in a blender or food processor and purée until smooth. Add a little water to smooth, if necessary.
1 pound fresh tomatillos, 1 onion, 1 clove garlic, 2 serrano chiles, ½ cup chopped fresh cilantro
Salt and pepper, to taste.
Kosher salt and freshly ground black pepper
For Assembly
First prepare the tortillas: In a medium sauté pan set over medium-high heat, heat the oil until it shimmers. Use tongs to place a tortilla in the hot oil. The oil should be hot enough for the tortilla to bubble immediately. Heat the tortilla for 10 seconds per side, or until it is lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet. Repeat with remaining tortillas. Work quickly.
12 corn tortillas, ½ cup canola oil
Place ½ cup green sauce (salsa verde) in the bottom of the prepared pan/dish and spread it around the dish.
Place 2 tablespoons of chicken, 1 teaspoon of green sauce (salsa verde), and 1 tablespoon of shredded cheese into a tortilla. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas, placing them right next to each other in the pan.
2 cups shredded Mexican cheese blend
Spoon green sauce over the top of the rolled enchiladas and sprinkle with half the crumbled cheese
1 cup queso fresco
Place the enchiladas in the oven and bake for 20-30 minutes, or until the middle enchiladas are heated through and the cheese is melted.
Remove the enchiladas from the oven, but leave the heat on, and spoon green sauce over the enchiladas, down the length. Place them back in the oven for 5 minutes.
Remove the enchiladas from the oven and drizzle with sour cream or Mexican crema. Sprinkle with the remaining crumbled queso fresco or cotija cheese, chopped tomatoes, chopped onion, and fresh cilantro. Serve immediately.
1 cup sour cream, ½ sweet yellow onion, 2 fresh tomatoes, ¼ cup chopped fresh cilantro
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Recipe adapted from The New York Times Chicken Enchiladas with Salsa Verde.
Storage:Store green chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 2enchiladas Calories: 772kcal (39%) Carbohydrates: 37g (12%) Protein: 50g (100%) Fat: 48g (74%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 8g Monounsaturated Fat: 19g Trans Fat: 0.3g Cholesterol: 169mg (56%) Sodium: 2145mg (93%) Potassium: 1168mg (33%) Fiber: 6g (25%) Sugar: 9g (10%) Vitamin A: 1278IU (26%) Vitamin C: 23mg (28%) Calcium: 476mg (48%) Iron: 2mg (11%)
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How to Make Green Chicken Enchiladas Step by Step
Cook the Chicken: Preheat your oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set aside for now. If using chicken breasts or thighs, place 2 pounds of chicken in a large saucepan with 1 halved onion, 4 diced cloves of garlic, and 1 tablespoon of kosher salt. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked through, approximately 15 minutes.
Cut/Shred the Chicken: Transfer chicken to a cutting board and let cool. Use two forks to shred the meat or cut the chicken into 1-inch cubes. If using rotisserie chicken, simply remove the meat from the skin and bones, and shred the meat or cut it into 1-inch cubes.
Make the Salsa Verde: Combine all 1 pound of quartered fresh tomatillos, 1 peeled and chopped onion, 1 clove of chopped garlic, 2 chopped serrano chiles, ½ cup of chopped fresh cilantro, and salt and pepper to taste in a food processor. Purée until smooth. Add a little water to smooth, if necessary.
Prepare the Tortillas: In a medium sauté pan set over medium-high heat, heat ½ cup of canola oil until it shimmers. Use tongs to place a tortilla in the hot oil. The oil should be hot enough for the tortilla to bubble immediately. Heat the tortilla for 10 seconds per side, or until it is lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet. Repeat with the remaining 11 tortillas. Work quickly.
Add Sauce to the Dish: Place ½ cup of the green sauce (salsa verde) in the bottom of the prepared pan/dish and spread it around the dish.
Make the Enchiladas: Place 2 tablespoons of chicken, 1 teaspoon of green sauce (salsa verde), and 1 tablespoon of shredded Mexican cheese blend into a tortilla. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas, placing them right next to each other in the pan.
Layer the Casserole: Spoon more green sauce over the top of the rolled enchiladas and sprinkle with ½ cup of crumbled queso fresco.
Bake the Casserole: Place the enchiladas in the oven and bake for 20-30 minutes, or until the middle enchiladas are heated through and the cheese is melted. Remove the enchiladas from the oven, but leave the heat on, and spoon green sauce over the enchiladas, down the length. Place them back in the oven for 5 minutes. Remove the enchiladas from the oven and drizzle with 1 cup of sour cream or Mexican crema. Sprinkle with the remaining ½ cup of crumbled queso fresco or cotija cheese, 2 chopped fresh tomatoes, ½ of a chopped sweet onion, and ¼ cup of chopped fresh cilantro. Serve immediately.
