Do you ever crave that authentic Mexican restaurant taste but don’t want to leave your house? Well, I’ve got you covered! Today, I’m gonna share my favorite green chicken enchiladas recipe that’s seriously so easy to make at home. This dish combines tender shredded chicken, tangy green enchilada sauce, and lots of melty cheese for a comfort food dinner that’ll have everyone asking for seconds.
After trying countless recipes and techniques, I’ve put together this foolproof guide that combines the best tips from multiple sources. Whether you’re a beginner or seasoned cook, you’ll be making restaurant-quality enchiladas in no time!
What Makes Green Chicken Enchiladas Special?
Green chicken enchiladas (also known as “enchiladas verdes”) get their distinctive flavor from tomatillos and green chiles creating a tangy, slightly spicy sauce that’s different from the tomato-based red enchilada sauce. The green sauce pairs perfectly with chicken and when combined with creamy, cheesy filling, it creates a mouthwatering dish that’s hard to resist.
Ingredients You’ll Need
For the Filling:
- 2½-4 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1-2 cans diced green chiles (4 oz each)
- 8 oz cream cheese (softened) OR ¾ cup sour cream
- 2-3 cups shredded cheese (Monterey Jack, mozzarella, or a blend)
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1-2 tablespoons taco seasoning
- Salt and pepper to taste
- Fresh cilantro (chopped)
For the Enchilada Sauce:
Option 1: Quick Store-Bought Method
- 1-2 cans (28 oz) green enchilada sauce
Option 2 Semi-Homemade Method
- 16 oz jar of salsa verde
- ¼ cup chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Option 3 Fully Homemade Method
- 2 cups homemade salsa verde
- 1 cup chicken broth
- 2 tablespoons olive oil
Additional Items:
- 8-10 tortillas (corn or flour, your preference)
- Extra cheese for topping
- Garnishes: cilantro, sour cream, avocado slices
Step-by-Step Instructions
Preparing the Chicken
If you don’t have cooked chicken on hand, here are some easy ways to prepare it:
- Rotisserie Chicken: The easiest option! Just shred the meat from a store-bought rotisserie chicken.
- Baked Chicken: Season chicken breasts with salt and pepper, bake at 375°F for 35-40 minutes until cooked through, then shred or dice.
- Crockpot Method: Place chicken breasts in a slow cooker with a bit of broth and cook on low for 6 hours, then shred.
Making the Green Enchilada Sauce (if not using canned)
- Heat olive oil in a large saucepan over medium heat.
- If using store-bought salsa verde, add minced garlic and cook for 30-60 seconds until fragrant.
- Add salsa verde and cook for about 2 minutes, stirring frequently (careful, it might splatter!).
- Stir in chicken broth and bring to a simmer.
- Reduce heat slightly and simmer for about 10 minutes, stirring occasionally.
- Remove from heat and set aside to cool slightly.
Preparing the Filling
- In a large bowl, combine shredded chicken, diced green chiles, and softened cream cheese (or sour cream).
- Add 1-1½ cups of shredded cheese to the mixture.
- Mix in taco seasoning, salt, and pepper to taste.
- For extra flavor, you can sauté the onions and garlic in a bit of oil until translucent, then mix them into the chicken filling.
Assembling the Enchiladas
- Preheat your oven to 350-375°F.
- Lightly oil a 9×13 baking dish or coat with cooking spray.
- Pour a thin layer of green enchilada sauce on the bottom of the dish.
- Important: Warm the tortillas first so they’re easier to roll without breaking:
- Wrap in damp paper towels and microwave for 30-60 seconds
- OR warm them one by one in a skillet
- OR wrap in foil and heat in the oven for a few minutes
- Dip each tortilla in the enchilada sauce (coating both sides) OR simply fill them without dipping.
- Place about ⅓-½ cup of the chicken mixture in the center of each tortilla.
- Roll up the tortilla and place seam-side down in the baking dish.
- Repeat until all tortillas are filled and arranged in the dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle with the remaining shredded cheese.
Baking
- Bake uncovered for 25-35 minutes, until the cheese is melted and bubbly.
- If you prefer your cheese less browned, cover with foil for the first 20 minutes, then uncover for the last 10-15 minutes.
- Let stand for 5 minutes before serving.
Tips for Perfect Green Chicken Enchiladas
1. Tortilla Choice Matters
Both corn and flour tortillas work well, but they create different results:
- Corn tortillas: More traditional, gluten-free, with a distinctive corn flavor. They’re slightly healthier with lower fat and carbs.
- Flour tortillas: Create creamier enchiladas that kinda melt in your mouth. They’re easier to roll without breaking.
2. Avoid Soggy Enchiladas
Nobody likes soggy enchiladas! Here are some tricks:
- Add the filled enchiladas to the pan first, then pour sauce on top (instead of putting sauce on the bottom).
- If using corn tortillas, you can lightly fry them in a bit of oil before filling to create a barrier against the sauce.
- Don’t overpour the sauce – you want them saucy but not swimming.
3. Don’t Overstuff
It’s tempting to pack in lots of filling, but overstuffing can lead to torn tortillas and filling spilling out. About ⅓-½ cup of filling per enchilada is just right.
4. Make-Ahead Options
Green chicken enchiladas are perfect for meal prep:
- Refrigerate: Assemble up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to eat, bake as directed (may need 5-10 extra minutes if cold).
- Freeze: Assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or bake from frozen at 350°F for 45-50 minutes (covered for the first 30 minutes).
5. The Cheese Factor
Shred your own cheese rather than using pre-shredded for the best melting. A mixture of cheeses often works best – Monterey Jack and mozzarella is a winning combo!
What to Serve with Green Chicken Enchiladas
Complete your Mexican feast with these perfect side dishes:
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Fresh guacamole
- Cabbage pico de gallo
- Simple green salad with lime vinaigrette
- Homemade tortilla chips
FAQs About Green Chicken Enchiladas
Q: What’s the difference between green enchilada sauce and salsa verde?
A: Both are made with tomatillos and green chiles, but green enchilada sauce is cooked and typically served hot, while salsa verde often uses raw ingredients and is served cold or at room temperature.
Q: Can I add vegetables to my enchiladas?
A: Absolutely! Sweet potatoes, zucchini, bell peppers, mushrooms, and cauliflower all work great. Just dice them small and either add them raw to the filling or sauté them first for a softer texture.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or covered in the oven at 350°F until heated through.
Q: Can I use a different kind of cheese?
A: Yes! While Monterey Jack and mozzarella are traditional choices, cheddar, Colby Jack, pepper jack, or Mexican cheese blends also work well.
Q: My corn tortillas keep breaking when I roll them. What am I doing wrong?
A: Corn tortillas need to be warmed properly before rolling. Try warming them longer, or if they’re still breaking, switch to flour tortillas which are more pliable.
Final Thoughts
Green chicken enchiladas are one of those magical dishes that combines simple ingredients into something truly special. The tangy green sauce, tender chicken, and melty cheese create a comfort food experience that’s hard to beat. Plus, they’re versatile enough to customize with your favorite add-ins and toppings.
What I love most about this recipe is how it can be as easy or as homemade as you want – use store-bought sauce and rotisserie chicken for a quick weeknight meal, or make everything from scratch when you have more time. Either way, you’ll end up with a delicious dinner that’ll have everyone asking for the recipe!
Have you tried making green chicken enchiladas at home? What’s your favorite trick for making them extra special? I’d love to hear your thoughts in the comments below!
Happy cooking!
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
