Salsa Verde Green Chicken Enchiladas
Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. If you love authentic Mexican food, then you will love these baked enchiladas. The delicious chicken filling is loaded with seasoning and spices and is made easy with leftover cooked chicken, is wrapped inside soft tortillas and topped with green enchilada sauce and cheese before popping into the oven to bake until melty perfection. The best part? These restaurant-quality salsa verde chicken enchiladas will be on your table in just 40 minutes.
Ingredients For Chicken Enchilada Casserole
- Cooked chicken breasts canned chicken or rotisserie chicken also work in a pinch
- Shredded cheddar cheese or shredded Monterey jack cheese
- Cream of chicken soup
- Salt and pepper
If you want to give this dish an extra kick, throw in some jalapeños or a little cayenne pepper! I like my green chili enchiladas a little spicier, but my kids dont, so go crazy with toppings!
This enchilada casserole spends most of its prep time in the oven. So kick back with a frozen margarita and enjoy the wait!
How To Make Chicken Enchiladas:
Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!
CHICKEN MIX. Combine the chicken, cheese, green chiles, salt and pepper in a small bowl.
TORTILLAS. Bring enchilada sauce to a boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften .
FILL. Place the softened tortilla in the baking dish and spoon & frac13 cup of the chicken mixture and 2 tablespoons of sour cream down the center
ROLL + BAKE. Roll up the tortilla and make sure its seam-side down in the baking dish. T
BAKE. Top with shredded cheese and bake for about 20 minutes.
This easy chicken enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan.
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The Best Green Chicken Enchilada Recipe
Chicken enchiladas are a family favorite around here and we love switching it up with a green enchilada sauce especially when we make the time for HOMEMADE sauce. It is SO GOOD and really brings those enchiladas to the next level! You have to add these to your weekly meal plan. A great quick & easy option for weeknight dinner!
One Note About The Tortillas
As I mentioned above, you can use flour or corn tortillas to make these enchiladas. Corn are the more traditional choice, but it depends on what you have on hand and the texture youd like.
Flour tortillas soften in the oven, while corn tortillas will hold up a bit better. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin.
You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.
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Tips For The Best Homemade Enchiladas
- Warm the tortillas before assembling the enchiladas. It prevents the tortillas from cracking when rolled.
- Sour cream is a must when serving these chicken enchiladas with green sauce it offsets the slightly spicy enchilada sauce!
- You can make the green enchilada sauce in advance and freeze it for later use.
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These Salsa Verde Chicken Enchiladas Are Patricks #1 Favorite Enchiladas
This Salsa Verde Chicken Enchiladas are a tantalizing combination of robust seasonings, tender chicken and sweet and tangy heat infused and smothered with Pepper Jack cheese. They are my most requested recipe and about to become YOUR most requested easy chicken enchilada recipe! This chicken enchiladas recipe can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later. They also make terrific leftovers even with eggs for breakfast!
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Chicken Enchiladas In Green Sauce
Published on October 7, 2018 – Updated on October 15, 2022 by Chef Rodney – – This post may contain affiliate links.
I’m pretty sure there are hundreds of different ways to make Chicken Enchiladas in Green Sauce. You can practically buy pre-made enchilada dishes just about anywhere but I prefer to make mine from scratch. Super easy to make and you get to tweak it to your liking.
The first time I came across this chicken enchilada recipe, I knew I had to experiment with it in the kitchen and adapt it to my style. I need to mention upfront that if you are looking for a quick dish, this is not it. This Chicken Enchilada recipe is quite involved to make and will take some time. But in the end, it will be well worth the work!
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have any chicken stock or broth on hand. I suggest you always keep a jar in the fridge so you are never without.
Depending on where you live, you might have a hard time finding some of the ingredients. While I didn’t have a hard time locating all the ingredients here in Southern California, I suspect other parts of the US might have a difficult time.
What happens when you don’t warm tortillas before rolling
How To Make Green Chile Chicken Enchiladas
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Ways To Use Your Green Enchilada Sauce:
As I mentioned above, there are countless ways you could put this green enchilada sauce recipe to work! It would sub in well for any of my recipes here on the blog that call for red enchilada sauce. Otherwise, some suggestions could include:
- Enchiladas: Swap red for green sauce in these chicken, roasted cauliflower, beef, vegan, or other various enchilada recipes here on Gimme Some Oven
- Mexi Breakfast Recipes: This sauce would be perfect for making migas, chilaquiles, huevos rancheros or breakfast burritos
- Mexi Dinner Recipes: This sauce would be delicious mixed into tamales, tacos, nachos, quesadillas, burritos, fajitas, soups, stews
- Finishing Sauce: Free free to drizzle it on top of chicken breasts, fish, shrimp, steak, tofuyou name it.
- Salad Dressing: Thin out the sauce with some water and try using it as a dressing for my everyday salad recipe.
It also freezes well, so feel free to make a double batch and save some for later.
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
What To Serve With Verde Enchilada Sauce
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. Ive recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version of this recipe.
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Salsa Verde Chicken Enchiladas Recipe
Enchiladas have been a staple in our family for as long as I can remember. They happily feed a crowd. You can prep them ahead and just bake them right before theyre needed. They also make terrific leftovers .These salsa verde chicken enchiladas are one of my personal favorites! Theyre filled with shredded chicken and smothered in a bright, tangy tomatillo salsa.
How To Make Enchiladas Verdes#
To make these enchiladas, we start by poaching and shredding chicken thighs for the filling the deeper flavor of the dark meat holds up much better to the chili and tomatillo sauce than chicken breasts.We make the salsa verde by cooking tomatillos and puréeing them with chilis, onion, garlic, cilantro, and lime juice. You could also use already prepared bottled salsa verde.Next, we fry yellow corn tortillas to soften them and to bring out their flavor.Then its just rolling up the tortillas with some salsa tossed shredded chicken inside and lining up the rolled tortillas in a casserole dish. Cover with salsa verde and bake! Thats it. Scatter with plenty of toppingscotija cheese, red onion, cilantro, and sour cream to serve.
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Serve With Green Chicken Enchiladas With Rice And Beans
Although I didnt have rice and beans with mine, trust me, enchiladas enjoy these two side dishes! This is a picture I snapped of my meal from Los Agaves restauraunt in Santa Barbara last October. This is exactly how I make my Mexican-style rice. And heres a recipe for refried beans.
If you can’t find queso fresco, use mozzarella .
Nutrition information provided using flour tortillas.
Nutrition Information:
Amount Per Serving:
Nutrition information is only estimated.
Green Enchilada Sauce Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 green enchilada sauce recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
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Why Youll Love Salsa Verde Green Chicken Enchiladas
- Theyre quick and easy. Who doesnt love a quick and easy recipe? Made with cooked chicken, you can expect these chicken enchiladas to be ready in under an hour! Its the best way to use up a leftover rotisserie chicken.
- The ultimate comfort food. Authentic Mexican food is always satisfying, but these salsa verde chicken enchiladas are seriously the best comfort food plus theyve got a kick. With a spicy green enchilada sauce, this hot and cheesy dish just hits the spot differently.
- Loaded with flavor. These green chicken enchiladas are packed with flavor from the seasoning spices to the salsa verde sauce to the spicy green chiles. Plus, the aroma that wafts through the kitchen as you bake them is something else. The process of baking these enchiladas will be almost as good as the experience of eating them.
How To Make Juicy And Tender Chicken In Under 1 Hour
This is how we make a batch of tender and flavorful shredded chicken on the stove in less than 1 hour. If youd prefer to use a slow cooker to make shredded chicken, see our Slow Cooker Shredded Chicken Recipe. By gently simmering boneless chicken thighs in a flavorful cooking broth, they become tender and very moist. Use this simple recipe for shredded chicken tacos, perfect enchiladas, soups, chicken salad, chicken sandwiches and more!
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Making Authentic Enchilada Salsa Verde #
The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas.For these chicken enchiladas, we are boiling the tomatillos to make the sauce, but you could easily roast or pan fry them.
How To Make Chicken Enchiladas With Green Sauce
Chicken enchiladas drenched in a delicious, creamy green sauce made with roasted poblanos, garlic, cilantro and avocado. This recipe will become a staple in your home and is ready in under thirty minutes!
If you like this recipe, you will love Camarones Culichi, Pollo Asado Chicken and Corn Salsa.
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Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
When I think of bomb Mexican food, I think of my favorite Mexican joint in LA.
Tacos Por Favor, also known as TPF. Its located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean.
So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. Never, ever, ever.
But now that weve moved to Chicago, I have had no choice but to come up with a TPF replacement.
And thats these weeknight green chicken enchiladas.
Its super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. Plus, when you combine the salsa verde, green chiles and Monterey Jack cheese, youll simply want to bathe in all of its glory.
So if you dont have a TPF near you, you can now have your green chicken enchilada fix anytime, anywhere.
Oh, and the leftovers taste even better the next day.
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Green Enchilada Sauce Ingredients:
For this green enchilada sauce recipe, youll need the following ingredients:
- Roasted Green Chiles: I just used canned diced green chiles to keep things simple. But if its hatch green chile season and you feel like roasting up a batch yourself, power to ya!
- Garlic and Onion: Which we will briefly sauté, to bring out their best flavor
- Jalapeño: To add just a touch of heat. If you would like a spicier sauce, feel free to leave in the seeds and/or add an extra jalapeño to the sauce.
- Vegetable Stock: Or chicken stock, whichever you prefer.
- Cumin, Salt and Pepper: For seasoning! Be sure to taste the sauce at the end and add extra of any of these as needed.
What You Will Need
- olive oil a drizzle in the pan to sauté up the onion and garlic
- yellow onion you could really use any type of onion here, but I prefer a yellow onion.
- garlic because you always have to have a little garlic!
- boneless, skinless chicken breasts making shredded chicken breast is super easy, we have a couple ways to do it outlined here!
- canned green chiles a small can of green chiles adds lots of flavor.
- kosher salt & pepper always gotta season with some kosher salt and pepper!
- black beans you can sub in refried beans .
- cream cheese you can use regular or dairy-free. We love Kite Hills Plain Cream Cheese!
- tortillas of your choice we love using the Siete brand tortillas, but use whatever works best for you.
- green enchilada sauce we highly recommend Homemade Green Enchilada Sauce
- shredded cheese feel free to use what sounds good to you regular or dairy-free!
- topping options: cilantro, red onion, and/or sour cream
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More Enchilada Recipes To Try#
Red Chili Chicken Enchiladas Texas Stacked Enchiladas with Corn and Black Beans Creamy Cheesy Turkey Enchiladas Classic Enchiladas Turkey Black Bean Enchiladas
Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to frying than thin ones, which can tend to fall apart.Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch.Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper . Add more salt to taste if necessary.You should have about 3 cups of salsa.Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken if it needs salt, add a little.You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas.When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed, and continue to heat through and soften all of the tortillas.Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan.Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas. Serve immediately.