Chicken Green Enchiladas Salsa Verde Recipe

Green Enchiladas with Chicken, or Enchiladas Verdes, are a symphony of vibrant flavors and comforting textures that never fail to impress. There’s something truly magical about these tangy, zesty rolled tortillas, bursting with savory shredded chicken and smothered in a bright, herbaceous tomatillo sauce. It’s no wonder they’re a beloved staple in Mexican cuisine and a go-to for so many home cooks, myself included! What makes these particular green enchiladas so special is the perfect balance – the slight tang from the tomatillos, the subtle heat from the chilies, and the creamy richness of the cheese. They’re incredibly versatile, making them ideal for a weeknight family dinner or a festive gathering with friends. Get ready to experience the true taste of authentic Enchiladas Verdes!

Why You’ll Love This Recipe

An Easy Way to Make Authentic Enchiladas Verdes

Green Enchiladas with Chicken {Enchiladas Verdes}

There’s something incredibly comforting about a pan of bubbling, cheesy enchiladas, and these Green Enchiladas with Chicken are a weeknight hero in our house. They’re packed with flavor, relatively simple to put together, and always a crowd-pleaser. The star of the show is a vibrant homemade Salsa Verde that comes together quickly and elevates the entire dish. We’ll walk through everything, from prepping your chicken to getting that perfect cheesy crust.

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 the recipe)

This is where the magic happens! Making your own Salsa Verde is surprisingly easy and adds an incredible depth of flavor that store-bought versions often lack. If you’re short on time, a good quality store-bought salsa verde will work, but I highly recommend giving this a try.

• 1 lb tomatillos, husked and rinsed
• 1-2 jalapeños (seeds removed for less heat, or left in for more spice)
• 1/2 white onion, roughly chopped
• 2 cloves garlic, peeled
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp lime juice
• Salt to taste

Instructions for Salsa Verde:

1. Roast the vegetables: Preheat your broiler. On a baking sheet, toss the tomatillos, jalapeños, and onion with a little olive oil. Broil for 5-7 minutes, flipping halfway through, until they are slightly charred and softened. This charring is key for developing that smoky, complex flavor.
2. Blend the salsa: In a blender or food processor, combine the roasted tomatillos, jalapeños, and onion with the garlic, cilantro, and lime juice. Blend until mostly smooth, leaving a little texture if you prefer. Season with salt to your liking. Taste and adjust seasonings as needed – you might want a little more lime or salt. Set aside.

Preparing the Enchilada Filling

Now that we have our flavorful Salsa Verde ready, it’s time to prepare the filling that will go inside our tortillas. This step is all about creating a creamy, savory chicken mixture that will be perfectly complemented by the tangy salsa.

3. Combine the filling ingredients: In a large bowl, combine your cooked and shredded chicken. Add the drained green chiles, the softened cream cheese, and the optional diced onion if you’re using it. You’ll want to make sure the cream cheese is truly at room temperature; this will help it incorporate smoothly without any lumps. If it’s too cold, you can gently warm it in the microwave for a few seconds.
4. Mix and season: Add about 1/4 cup of your prepared Salsa Verde to the chicken mixture. This will add a delicious moistness and flavor. Mix everything together thoroughly until well combined. Season with salt and pepper to taste. Remember, the cheese you add later will also contribute saltiness, so season conservatively at this stage and adjust after tasting.

Assembling and Baking the Enchiladas

This is where it all comes together! The assembly is straightforward, and the baking process will transform these individual components into a cohesive and delicious enchilada casserole.

4. Warm the tortillas: If you’re using flour tortillas, gently warm them so they become pliable and easier to roll without tearing. You can do this by microwaving them for about 30 seconds, or by quickly warming them in a dry skillet over medium heat for about 15-20 seconds per side. If you’re using corn tortillas, you have a couple of options. You can briefly fry them in a little oil to soften them, or dip them quickly in warm salsa before filling to prevent them from breaking. This extra step with corn tortillas makes a big difference in their texture.
5. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of your Salsa Verde on the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking and adds flavor from the start. Spoon a generous amount of the chicken filling onto each warmed tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish. Don’t worry if they’re a little snug; they’ll create a beautiful presentation once baked.
6. Sauce and cheese: Pour the remaining Salsa Verde evenly over the rolled enchiladas, making sure to coat them well. Then, generously sprinkle your shredded cheese blend over the top. You want a good, even layer of cheese to get that irresistible golden-brown, bubbly crust.
7. Bake to perfection: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown. The sauce should be simmering around the edges. Let the enchiladas rest for about 5-10 minutes before serving. This allows the flavors to meld and makes them easier to serve without everything falling apart.

Serving Suggestions

These Green Enchiladas with Chicken are fantastic served with a dollop of sour cream or Mexican crema, some fresh cilantro, and a wedge of lime. They also pair wonderfully with a simple side of refried beans or Mexican rice. Enjoy!

Conclusion:

I truly hope you’ve enjoyed learning how to make these delicious Green Enchiladas with Chicken! They’re a fantastic weeknight meal that’s bursting with vibrant, zesty flavors, thanks to the tangy tomatillo salsa. The creamy shredded chicken, melted cheese, and the subtle kick of jalapeño make each bite an absolute delight. What I love most is how versatile they are – you can easily adjust the spice level to your preference and customize the toppings to create your perfect enchilada experience.

For serving, I highly recommend pairing these enchiladas verdes with a side of fluffy rice and some creamy refried beans. A dollop of sour cream or Mexican crema, a sprinkle of fresh cilantro, and some thinly sliced radishes add wonderful freshness and texture. If you’re feeling adventurous, consider a side of corn salsa or a simple avocado salad.

Don’t be afraid to experiment! For variations, you could swap the chicken for shredded beef or even black beans for a vegetarian option. Adding some corn kernels or diced bell peppers to the filling is also a fantastic idea. I encourage you to give this recipe a try; I’m confident you’ll fall in love with the authentic taste and comforting satisfaction it brings to your table!

Frequently Asked Questions:

Can I make the tomatillo salsa ahead of time?

Absolutely! The tomatillo salsa for these Green Enchiladas with Chicken can be made a day or two in advance and stored in an airtight container in the refrigerator. This is a great way to save time on busy weeknights.

What kind of cheese works best?

A blend of melty cheeses is ideal. Monterey Jack and a mild cheddar are classic choices that melt beautifully. You could also use a Mexican cheese blend or even a bit of Oaxaca cheese for extra creaminess and stretch.

How spicy are these enchiladas?

The spice level can vary depending on the tomatillos and any added jalapeños. If you prefer milder, remove the seeds and membranes from the jalapeño. For a spicier kick, leave some or all of them in, or add a pinch of cayenne pepper to the salsa.

Green Enchiladas with Chicken (Enchiladas Verdes)

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

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8-12 servings

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 medium bowl, combine the cooked chicken, drained green chiles, and cream cheese. Mix until well combined. Season with salt and pepper to taste. Stir in diced onion if using.
3. Step 3
   Warm the tortillas according to package directions or for 30 seconds in the microwave. This makes them more pliable and less likely to tear.
4. Step 4
   Spread about 1 cup of the Salsa Verde evenly over the bottom of the prepared baking dish. Add 1/4 cup chicken broth to the remaining Salsa Verde in a bowl and stir to combine.
5. Step 5
   To assemble the enchiladas, spread a portion of the chicken mixture onto each tortilla. Roll up the tortilla tightly and place seam-side down in the baking dish.
6. Step 6
   Once all enchiladas are rolled and in the dish, pour the thinned Salsa Verde mixture evenly over the top. Sprinkle generously with shredded cheese.
7. Step 7
   Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Step 8
   Let stand for a few minutes before serving. Garnish as desired.

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.