Why We Love This Green Chicken Enchiladas Recipe
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!
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.
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!
More Chicken Enchilada Recipes To Try
Classic Chicken Enchiladas Buffalo Chicken Enchiladas Honey Lime Chicken Enchiladas Cheesy Creamy Chicken Enchiladas Chicken and Sweet Potato Enchiladas Chicken Enchilada Pie Chicken Enchilada Pasta Salad Enchilada Stuffed Chicken Breast
How to Make Green Chicken Enchiladas Step by Step
Cook the Chicken: Preheat your oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set aside for now. If using chicken breasts or thighs, place 2 pounds of chicken in a large saucepan with 1 halved onion, 4 diced cloves of garlic, and 1 tablespoon of kosher 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. Cut/Shred the Chicken: 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. Make the Salsa Verde: Combine all 1 pound of quartered fresh tomatillos, 1 peeled and chopped onion, 1 clove of chopped garlic, 2 chopped serrano chiles, ½ cup of chopped fresh cilantro, and salt and pepper to taste in a food processor. Purée until smooth. Add a little water to smooth, if necessary. Prepare the Tortillas: In a medium sauté pan set over medium-high heat, heat ½ cup of canola 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 the remaining 11 tortillas. Work quickly. Add Sauce to the Dish: Place ½ cup of the green sauce (salsa verde) in the bottom of the prepared pan/dish and spread it around the dish. Make the Enchiladas: Place 2 tablespoons of chicken, 1 teaspoon of green sauce (salsa verde), and 1 tablespoon of shredded Mexican cheese blend 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. Layer the Casserole: Spoon more green sauce over the top of the rolled enchiladas and sprinkle with ½ cup of crumbled queso fresco. Bake the Casserole: 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 1 cup of sour cream or Mexican crema. Sprinkle with the remaining ½ cup of crumbled queso fresco or cotija cheese, 2 chopped fresh tomatoes, ½ of a chopped sweet onion, and ¼ cup of chopped fresh cilantro. Serve immediately.
