Mouthwatering Green Sauce Chicken Enchiladas: Your New Weeknight Favorite!

Hey foodies! I’ve been on a serious Mexican food kick lately and I just HAD to share my absolute favorite recipe with y’all. If you’re looking for something that’ll make your taste buds do the happy dance these green sauce chicken enchiladas are IT. Trust me, once you make these, your family will be begging for them every week!

Why Green Sauce Enchiladas Are My Obsession

When I think of comfort food with a kick, these enchiladas immediately come to mind. There’s something magical about the combination of tender shredded chicken melty cheese and that tangy, slightly spicy green sauce that just hits different.

I used to drive 30 minutes to my favorite Mexican restaurant just to get my enchilada fix, but now I can make them even better at home (and in my pajamas – win-win!).

What You’ll Need for Amazing Green Sauce Chicken Enchiladas

Let’s gather our ingredients before we dive in

For the Chicken Filling:

• 4 cups shredded rotisserie chicken (lifesaver!)
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced
• 2 (4-ounce) cans diced green chiles
• 1 tablespoon olive or canola oil
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup salsa verde (plus more for topping)
• ¼ cup fresh cilantro, chopped
• 1½ cups shredded Monterey Jack cheese

For the Enchilada Sauce:

• 2 cups salsa verde (store-bought works great)
• OR make your own sauce with:
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ cup salsa verde

For Assembly:

• 8-10 tortillas (flour or corn – your choice!)
• 1½ cups additional Monterey Jack cheese for topping
• Sour cream for serving
• Extra cilantro for garnish

Step-by-Step Instructions (That Even I Can’t Mess Up!)

Prepare the Filling

1. Heat the oil in a large skillet over medium heat. Add your chopped onion and cook until it gets all soft and translucent (about 2-3 minutes).

2. Toss in the minced garlic, oregano, and cumin. Stir everything around for about a minute until it smells amazing. Your kitchen will seriously start to smell like heaven!

3. Remove from heat and stir in those green chiles.

4. In a large bowl, combine your cooked onion mixture, shredded chicken, 1/3 cup of the salsa verde, and chopped cilantro.

5. Add 1½ cups of shredded Monterey Jack cheese to the mixture and season with salt and pepper to taste. Mix it all up until everything’s well combined.

For the Sauce

Option 1 (Super Easy): Simply use 2 cups of your favorite store-bought salsa verde.

Option 2 (Homemade Creamy Sauce):

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and cook for about a minute.
3. Gradually whisk in chicken broth and cook until it starts to thicken (6-8 minutes).
4. Stir in sour cream and salsa verde, and heat through.

Assembly Time!

1. Preheat your oven to 375°F and lightly oil a 9×13 baking dish.

2. Here’s a pro tip: Warm your tortillas before rolling! You can wrap them in a damp paper towel and microwave for about 30 seconds. This makes them pliable and prevents cracking.

3. Spoon about ½ cup of your chicken mixture onto each tortilla. Don’t overstuff them (I learned this the hard way, lol).

4. Roll each tortilla and place seam-side down in your prepared baking dish. Repeat until all your filling is used up.

5. Pour your green sauce over the enchiladas, making sure to cover them completely.

6. Sprinkle the remaining 1½ cups of cheese all over the top. (I usually add a bit extra because… cheese!)

7. Bake for 35-40 minutes until everything is bubbly and the cheese is melted and starting to get golden spots.

8. Let them cool for about 5 minutes before serving. Top with a dollop of sour cream and extra cilantro.

My Top Tips for Enchilada Success

Over the years of making these (and sometimes failing at them), I’ve picked up some tricks:

1. Don’t Soggy Bottom! Pour the sauce on top of your filled enchiladas rather than putting sauce on the bottom of the pan first. This helps prevent them from getting too soggy.

2. Make Ahead Magic: These enchiladas are perfect for meal prep! You can assemble everything the night before, cover with plastic wrap, and refrigerate. Just let them come to room temperature for about 30 minutes before baking.

3. Leftover Love: These actually taste even BETTER the next day! The flavors have time to mingle and get all friendly with each other.

4. Cheese Choices: While Monterey Jack is my fave, you can totally swap in cheddar, pepper jack, or a Mexican cheese blend.

5. Tortilla Talk: Traditional enchiladas use corn tortillas, but flour works great too! Corn tortillas have a more authentic flavor but can be trickier to roll without breaking. Flour tortillas are easier to work with but get a bit softer when baked.

Frequently Asked Questions

What’s the difference between green enchilada sauce and salsa verde?

Both are made with tomatillos and green chilies, but green enchilada sauce is cooked and typically served hot, while salsa verde uses raw ingredients and is served cold or at room temperature. Either works great in this recipe!

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are actually more traditional for enchiladas. They hold up better structurally but can crack when rolling if not warmed properly. Just be sure to warm them first!

What veggies can I add to make these more nutritious?

Sweet potatoes, mushrooms, zucchini, and cauliflower all work great! Just dice them small and you can sauté them with the onions.

Can I freeze these enchiladas?

Yes! You can freeze them either before or after baking. If freezing before baking, don’t add the sauce or cheese topping until you’re ready to bake. They’ll keep for up to 3 months. Thaw overnight in the fridge before baking.

How spicy are these?

With the recipe as written, they have a mild-to-medium heat level. If you want them spicier, add some diced jalapeños to the filling or use a spicier salsa verde. If you prefer milder, make sure to use mild salsa verde and you can skip the green chiles or use just one can.

Perfect Pairings

We never just have enchiladas alone at my house! Here are some amazing sides that complement these enchiladas perfectly:

• Simple Mexican rice
• Black beans
• Avocado slices or guacamole
• Mexican street corn
• A simple green salad with lime vinaigrette
• Chips and restaurant-style salsa

Why These Green Sauce Chicken Enchiladas Are Life-Changing

I’m not exaggerating when I say these enchiladas changed my dinner game. They’re:

• Super simple to make (even on busy weeknights)
• Perfect for using up leftover rotisserie chicken
• Customizable to your heat preference
• Make AMAZING leftovers
• Always a crowd-pleaser (even with picky eaters!)
• Budget-friendly
• The kind of meal that makes you look like a kitchen wizard

Final Thoughts

I remember the first time I made these for my family – my husband literally did a double-take and asked if I had ordered takeout! The combination of tender chicken, tangy green sauce, and melty cheese creates an experience that’s truly restaurant-quality.

What I love most about this recipe is how forgiving it is. Had a rough day and accidentally added too much cheese? Still delicious! Forgot the cilantro? Still amazing! It’s pretty much impossible to mess these up completely.

So next time you’re craving something comforting, flavorful, and impressive without tons of effort, give these green sauce chicken enchiladas a try. Your taste buds (and anyone lucky enough to share them with you) will thank you!

Nutritional Information (Per Serving)

If you’re counting calories or macros, here’s the approximate breakdown per serving (assuming 8 servings):

• Calories: 374
• Total Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 17g
• Protein: 21g
• Sodium: 514mg

Remember, these values may vary depending on specific ingredients and portions!