Easy Chicken Green Enchiladas – Tangy & Cheesy

Green Enchiladas with Chicken {Enchiladas Verdes} are a vibrant and flavorful fiesta in every bite. If you’re looking for a dish that’s both comforting and exciting, you’ve landed in the right place. These aren’t just any enchiladas; our Green Enchiladas with Chicken {Enchiladas Verdes} take a beloved classic and elevate it with a zesty, herbaceous salsa verde that sings with freshness. What makes these so incredibly special? It’s the perfect harmony of tender, shredded chicken nestled in soft corn tortillas, all bathed in that bright, tangy tomatillo sauce. People adore them because they offer a delightful change from the usual red enchiladas, delivering a complex yet wonderfully accessible flavor profile that’s sure to become a family favorite. Get ready to experience pure culinary joy!

Green Enchiladas with Chicken {Enchiladas Verdes}

There’s something incredibly comforting about a warm, cheesy enchilada. And when it comes to enchiladas, the vibrant, tangy flavor of green enchiladas, or enchiladas verdes, is a true standout. This recipe for Green Enchiladas with Chicken is my go-to when I’m craving something satisfying and packed with flavor. It’s surprisingly simple to make, especially if you have some cooked chicken on hand, and the aroma that fills your kitchen as these bake is simply divine. We’ll be using a delicious homemade salsa verde for the best authentic taste, but I’ll offer a shortcut if you’re pressed for time. Let’s get started!

Ingredients:

• 8 flour tortillas (8″) (warmed, or 12-16 corn tortillas (see notes))
• 1 lb. cooked chicken ((~2 breast or 2.5 cups chopped/shredded, see blog for recommendations))
• 1 7oz. can mild green chiles, drained ((I used fire roasted))
• 4 oz. cream cheese (room temperature (see notes))
• 3-4 cups shredded cheese, of your choice ((I used a blend of colby jack & mozzarella))
• Salt & pepper to taste ((I used 1/2 tsp salt & 1/4 tsp pepper))
• 1/4 cup diced onion (optional add-in)
• 1 batch homemade Salsa Verde
• 1 cup chicken broth ((use only 1/4 cup broth if using store-bought Salsa Verde))
• 2 Tbsp olive oil.

Homemade Salsa Verde (for a truly authentic flavor!)

While you can certainly use a good quality store-bought salsa verde to save time, making your own elevates these enchiladas to a whole new level. Here’s a quick rundown of what you’ll need for a batch:

• 1 lb. tomatillos, husked and rinsed
• 1-2 serrano peppers (adjust to your spice preference)
• 1/2 white onion, roughly chopped
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1 Tbsp lime juice
• Salt to taste

To make the salsa verde, simply combine the tomatillos, serrano peppers, onion, and garlic in a saucepan. Cover with water and bring to a boil. Simmer for about 10-15 minutes, or until the tomatillos are tender and have changed color to a dull olive green. Drain the mixture, reserving some of the cooking liquid. Transfer the cooked vegetables to a blender, add the cilantro, lime juice, and a pinch of salt. Blend until smooth, adding a tablespoon or two of the reserved cooking liquid if needed to reach your desired consistency. Taste and adjust seasoning. You’ll need about 2 cups of this for the enchiladas.

Preparing the Filling

The filling is where all the deliciousness of our enchiladas comes together. In a medium bowl, combine your cooked and shredded or chopped chicken. Add the drained canned green chiles. If you’re using them, the diced onion will go in now too, adding a nice subtle bite. Next, it’s time for the cream cheese. Make sure it’s at room temperature, as this will help it blend in smoothly without lumps. Add the cream cheese to the chicken mixture. Season generously with salt and pepper. I like to start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but you can always add more to your preference. Gently mix everything together until it’s well combined. You want the cream cheese to coat the chicken and chiles, creating a rich and creamy base for our enchiladas.

Assembling the Enchiladas

Now comes the fun part – rolling! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This prevents the enchiladas from sticking. If you’re using flour tortillas, gently warm them one by one. You can do this by quickly passing them over a low flame on a gas burner, microwaving them in a damp paper towel for about 30 seconds, or warming them in a dry skillet for a few seconds per side. Warming them makes them more pliable and less likely to tear when you roll them. If you’re using corn tortillas, you’ll want to briefly fry them in a little hot oil until they are softened and slightly pliable, but not crispy. This step is crucial for corn tortillas to prevent them from becoming tough and brittle. Once warm, lay a tortilla flat and spoon about 1/4 to 1/3 cup of the chicken filling down the center. Sprinkle a little of your shredded cheese over the filling. Then, tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.

Saucing and Baking

With all our enchiladas rolled and nestled in the baking dish, it’s time for the luscious sauce. In a separate bowl or a pitcher, combine your homemade salsa verde (or store-bought) with the chicken broth. If you’re using store-bought salsa verde, you’ll only need about 1/4 cup of chicken broth, as most jarred salsas have a thinner consistency. Stir this together until well combined. Pour this delicious green sauce evenly over the rolled enchiladas, making sure to coat them thoroughly. Get into all the nooks and crannies! Once the enchiladas are sauced, it’s time for the crowning glory: cheese! Sprinkle the remaining shredded cheese generously over the top of the sauced enchiladas. You want a good, even layer so that it melts into a glorious, bubbly blanket. Cover the baking dish tightly with aluminum foil. This helps the enchiladas heat through evenly and prevents the cheese from burning too quickly. Place the covered dish in your preheated oven and bake for 20 minutes. This initial baking period allows the flavors to meld and the enchiladas to heat through completely.

The Grand Finale

After 20 minutes, carefully remove the aluminum foil from the baking dish. Be cautious of the steam! At this point, the enchiladas should be bubbling and the sauce should be fragrant. Return the uncovered dish to the oven and bake for another 10-15 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. The edges of the tortillas might start to crisp up slightly, which is a delicious bonus! Once they’re out of the oven, let the enchiladas rest for about 5-10 minutes before serving. This brief resting period allows the sauce to thicken slightly and makes them easier to serve without falling apart. Serve hot, garnished with your favorite toppings like a dollop of sour cream, some chopped fresh cilantro, or even a sprinkle of cotija cheese if you have it. Enjoy every comforting, flavorful bite of your homemade Green Enchiladas with Chicken!

Conclusion:

I hope you’re as excited about making these Green Enchiladas with Chicken {Enchiladas Verdes} as I am about sharing them! This recipe is a true winner because it’s packed with vibrant, fresh flavors, incredibly satisfying, and surprisingly adaptable. The tangy tomatillo salsa, tender shredded chicken, and creamy enchilada sauce combine for a truly comforting and delicious meal that’s perfect for a weeknight dinner or a special gathering. They’re a fantastic way to bring a taste of authentic Mexican cuisine right into your own kitchen.

When it comes to serving, these enchiladas are wonderful on their own, but they truly shine when accompanied by some classic sides. Think a dollop of sour cream or Mexican crema, some crumbled cotija cheese, fresh cilantro, and perhaps a side of Mexican rice and refried beans. For a lighter option, a simple avocado salad or a corn salsa works beautifully.

Don’t be afraid to get creative with variations! You can easily swap out the chicken for shredded beef, beef, or even make them vegetarian by using sautéed mushrooms and zucchini. For a spicier kick, add a jalapeño to the tomatillo salsa. I truly encourage you to give this Green Enchiladas with Chicken {Enchiladas Verdes} recipe a try – you won’t be disappointed!

FAQs:

What if I can’t find fresh tomatillos?

No worries at all! You can absolutely use canned tomatillos. Look for whole peeled tomatillos in the international aisle of your grocery store. You’ll likely need about a 28-ounce can. Drain them well before proceeding with the recipe. The flavor will be slightly different, but still delicious!

Can I make the tomatillo salsa ahead of time?

Yes, you can! The tomatillo salsa for your Green Enchiladas with Chicken {Enchiladas Verdes} can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen, making it even tastier. Just give it a good stir before using.

Green Enchiladas with Chicken (Enchiladas Verdes)

Delicious and easy chicken enchiladas made with a vibrant homemade salsa verde and creamy filling.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8-10 enchiladas

Ingredients

• 8 flour tortillas (8″) (warmed, or 12-16 corn tortillas)
• 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded)
• 1 7oz. can mild green chiles, drained
• 4 oz. cream cheese (room temperature)
• 3-4 cups shredded cheese, of your choice
• Salt & pepper to taste
• 1/4 cup diced onion (optional add-in)
• 1 batch homemade Salsa Verde
• 1 cup chicken broth
• 2 Tbsp olive oil

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Step 2
   In a bowl, combine the cooked chicken, drained green chiles, cream cheese, 1 cup of shredded cheese, diced onion (if using), salt, and pepper. Mix well until thoroughly combined.
3. Step 3
   Warm the tortillas briefly to make them pliable. Fill each tortilla with about 1/3 to 1/2 cup of the chicken mixture. Roll up the tortillas and place them seam-side down in the prepared baking dish.
4. Step 4
   In a saucepan, heat the olive oil over medium heat. Add the homemade Salsa Verde and 1/4 cup of chicken broth (or 1 cup if using store-bought salsa verde). Bring to a simmer, stirring occasionally.
5. Step 5
   Pour the warm salsa verde mixture evenly over the enchiladas in the baking dish.
6. Step 6
   Sprinkle the remaining shredded cheese over the top of the enchiladas.
7. Step 7
   Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.