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!
What’s in Green Chili Chicken Enchiladas?
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!
- Chicken: I used boneless, skinless chicken breasts, but you could also use thighs. To save time, use leftover shredded chicken or rotisserie chicken.
- Onion: Infuses the chicken, salsa verde, and enchiladas with a sweet, earthy flavor.
- Garlic: Adds an earthy flavor and a pungent aroma to the chicken and salsa verde.
- Salt + Pepper: Enhance the flavor of the chicken and salsa verde.
- Tomatillos: Make up the base of the salsa verde. They are tart, bright, and citrusy!
- Serrano Chiles: Add spice to the salsa.
- Cilantro: Enhances the green color and fresh taste of the salsa and makes for a colorful garnish to this dish.
- Canola Oil: The perfect high smoke point neutral oil for lightly frying the tortillas.
- Corn Tortillas: You can use white or yellow corn tortillas– or you can also use flour tortillas if you prefer.
- Mexican Cheese Blend: The perfect combination of creamy cheeses for these enchiladas.
- Sour Cream: Adds creaminess and tanginess.
- Queso Fresco: A soft, slightly tangy fresh Mexican cheese similar to feta.
- Tomatoes: Add a pop of acidity and color.
Pro Tip: For gluten-free enchiladas, be sure to use certified gluten-free tortillas.
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.
Green enchilada sauce, aka verde sauce, is made from tomatillos, green chilies, onions, garlic, and lime juice.
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!
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.
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.
Corn tortillas are more traditional, but flour tortillas also work well (and tend to be a bit easier to roll for beginners).
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!
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!
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
Green Chicken Enchiladas Recipe
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 cheese1 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
Nutrition Information
Just wondering if you cook the Verde sauce before you blend it up?
In your direction you say yo cook the tortilla for 10 minutes each side. You should have said 8-10 seconds each side. This was amazing by the way. I will make again!
Thanks for catching that one!!
Delicious recipe. I choose to make them cassarole style.
Awesome. So glad you loved it!
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.
YAY! I love that sauce so much, glad you loved it too. Thanks for letting me know, made my day :)
I really like this recipie. Need to try making it
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Why so many photos of the same thing??? Have to keep scrolling down. Photos are lovely but 1 or 2 diff ones is enough no?
Thanks. Yvonne
Now i am going to have to make my own salsa Verde, but I think these would be worth the time, Lane. They look Good!
This is really delicious. viber for PC, sw