Green chicken enchiladas are a flavorful Tex-Mex dish that makes for a hearty and comforting weeknight meal. These enchiladas get their name from the green tomatillo salsa or green enchilada sauce that is used to coat the tortillas. I love making green chicken enchiladas at home because they are simple to prepare, customizable, and full of zesty Mexican flavors.
In this article, I’ll walk you through the entire process of how to make fantastic green chicken enchiladas, from preparing the filling to assembling and baking the enchiladas I’ll also share tips for choosing ingredients, my favorite add-ins, and how to tweak the recipe to suit your tastes Let’s get started!
Ingredients for Green Chicken Enchiladas
The filling for these enchiladas starts with chicken and cheese. For the chicken, you can use leftover rotisserie chicken or poach your own chicken breasts I prefer using a combo of Monterey Jack and cheddar cheeses, but any melty Mexican cheese will work.
In addition to the chicken and cheese, you’ll need:
- Flour or corn tortillas
- Salsa verde or green enchilada sauce
- Onion and garlic for sautéing
- Spices like cumin, oregano, and chili powder
- Cilantro for freshness
Feel free to customize the filling with any extra veggies or seasonings you like! Zucchini, black beans, corn, and diced green chiles are all tasty additions.
Step-by-Step Instructions
Follow these simple steps for assembling perfect green chicken enchiladas every time:
1. Make the Filling
Start by sautéing diced onion and garlic in a skillet until soft. Add shredded chicken, spices, diced veggies, and a bit of the green enchilada sauce. Stir to coat evenly. Turn off heat and mix in 1-2 cups shredded cheese so it can melt.
2. Soften the Tortillas
To make rolling easier, lightly fry or microwave flour tortillas until just pliable. For corn, heat them up directly on the burner.
3. Roll the Enchiladas
Place about 1/3 cup filling into the center of each tortilla. Roll up and place seam-side down in a baking dish.
4. Cover with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Top with more cheese.
5. Bake
Cover and bake at 350°F for 25-30 minutes until hot and melty. Top with cilantro and serve!
Tips for Delicious Enchiladas
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Look for salsa verde in the Mexican foods section of major grocery stores. You can also make your own from tomatillos.
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Instead of flour tortillas, try corn for added authentic flavor. Just warm them before rolling.
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Don’t overstuff the tortillas or they won’t roll properly. Less is more here.
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Prevent soggy bottoms by layering sauce on top, not below.
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Make it veggie-full by adding zucchini, corn, black beans, etc. to the filling.
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Garnish with avocado, cilantro, sour cream for extra flavor.
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Swap the chicken for shredded pork, beef, or vegetables for more variety.
Customize the Flavors
One of the great things about enchiladas is how versatile they are. You can easily give them different flavor profiles by switching up the ingredients:
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For a spicy kick, add diced jalapeños and chili powder to the filling.
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Make it cheesy with extra Monterey Jack, queso fresco, or Mexican cheese blends.
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Add smoky chipotle chiles in adobo sauce for deep, earthy flavors.
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Pump up the herbs with extra cumin, oregano, and cilantro.
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To add sweetness, throw in some corn, carrots, or butternut squash.
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For extra richness, stir in a spoonful of sour cream or cream cheese.
Freezing and Leftovers
Like most baked casseroles, green chicken enchiladas freeze beautifully. Let the cooked enchiladas cool completely, then wrap tightly in plastic wrap and foil. They will last up to 3 months in the freezer. To reheat, unwrap and bake at 350°F until hot.
Leftover enchiladas can be stored in the fridge for 3-4 days. The great thing about enchiladas is that they taste even better the next day once the flavors have had time to mesh. Just reheat individual portions in the microwave as needed.
For Enchilada Lovers
Loaded with spicy, cheesy goodness, these green chicken enchiladas are sure to satisfy your Tex-Mex cravings. The filling is endlessly adaptable, so have fun switching up ingredients to make exactly what your taste buds are asking for. Just be sure to serve them up with all your favorite enchilada accompaniments like guacamole, Mexican rice, beans, and margaritas! Now you’re ready to become an enchilada master. ¡Buen provecho!
How to make Simple Chicken Enchiladas Verdes
Preheat oven to 400 degrees. Grease or butter a 9 x 13 inch baking dish, set aside.
Combine the green enchilada sauce and yogurt/sour cream together in a bowl. Cook and shred some chicken breasts, or tear apart a rotisserie chicken.
Mix the chicken, 1 cup of sauce mixture, 1/4 cup of cilantro, and 1 1/2 cups of cheese together in a separate bowl.
Pour 1 cup of enchilada sauce in the baking dish and spread around to cover.
Scoop 1 cup of chicken mixture and place it in the center of a tortilla.
Fold and wrap the tortilla around the chicken mixture and place seam side down in the baking dish. Continue with the remaining tortillas.
Pour 1 1/2 cups of the enchilada sauce over the top of the filled enchiladas.
Sprinkle the remaining cheese over the top of the sauce.
Cover with foil and bake for 20 to 30 minutes, until the sauce is hot and bubbling. Remove and set aside to set for a few minutes.
Garnish with crumbled or shredded Queso Fresco and remaining cilantro.
Serve with remaining enchilada sauce and toppings of your choice, guacamole, tomatoes, etc. I poured some of the sauce on the plate, then topped it with these hot and delicious, Simple Chicken Enchiladas Verdes. OMG…so yummy!!
Notes:
- I chose that particular brand of green chile enchilada sauce because it was the only one that did not contain MSG, or any other strange ingredients. Unfortunately for me, it is quite spicy so I added the yogurt to cool it down….and drank lots of water.
- You can use corn tortillas, but you will need to soften them in hot oil or the microwave to make them pliable. You will also need twice as many.
- My tortillas were fresh, and soft so I did not need to soften them first. You can always roll them in plastic wrap and heat them in the microwave for 15 to 20 seconds.
- I used queso fresco for added flavor and color. Queso Cojito and Queso Blanco would be good choices as well.
- If you like super spicy, substitute Pepper Jack cheese for the Monterrey Jack.
Even though my enchiladas turned out spicier than expected, they were amazing and I will definitely make them again. Maybe in October when the stupid yellow bushes start blooming again, LOL
The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!
FAQ
What do you need for green enchiladas?
- 2 ½ cups cooked, shredded chicken.
- 2 ⅓ cups shredded mozzarella.
- 2 ⅓ cups shredded Monterey Jack.
- ¾ cup sour cream.
- 2 tablespoons taco seasoning.
- 10 (6 inch) corn tortillas.
- 1 (28 oz) can green enchilada sauce.
- Finely chopped cilantro, for serving (optional)
What is the secret to good enchiladas?
The secret to great enchiladas lies in a combination of fresh ingredients, proper tortilla preparation, a flavorful sauce, and careful assembly. Using fresh, high-quality corn tortillas, lightly frying them to prevent sogginess, and crafting a homemade sauce with dried chilies and spices are key.
What are the ingredients in real good chicken enchiladas?
Chicken Tortilla (Chicken, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Sunflower Oil, Natural Flavors), Tomatillo, Chicken Breast with Rib Meat, Water, Monterey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Jalapeno, Onion, Salt, Cilantro, Xanthan Gum, Citric Acid, …