These simple Green Enchiladas with chicken are a family favorite meal. Homemade green chile sauce with shredded chicken wrapped in corn tortillas, then topped with melted cheese can be on the table in 30 minutes. I have to admit that this is one of my favorite enchilada recipes.
Next time you are craving green chilies give this Green Chilies Frittata recipe a try.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
Enchiladas are one of my favorite Mexican dishes. I love the combination of tortillas, cheese, and sauce. And I’m always looking for new ways to make enchiladas. So I was excited to try this recipe for green chile chicken enchiladas. The dish turned out great! The chicken was cooked perfectly and the green chili sauce added a lot of flavor. I’ll definitely be making these enchiladas again soon! This recipe is a twist on the classic red enchiladas and you will be so glad that you made it.
- These easy chicken enchiladas are ready in 30 minutes, which makes them perfect for a weeknight meal.
- This recipe is a great way to use up a leftover shredded rotisserie chicken, which can save you time in the kitchen.
- You can assemble this simple recipe ahead so that they are ready to put in the oven when you get home from work or sports on hectic days.
- In a pinch for time? Use pre-made enchilada sauce. Las Palmas is one brand that is easy to find in any grocery store.
Making these chicken enchiladas is easy with just a few simple kitchen tools. You should already have these tools in your kitchen, you will be so glad that you do when you make this tangy chicken enchiladas.
- measuring cup
- 9×13 casserole dish
- medium size skillet
This simple tex mex recipes only requires a few ingredients that you might already have in your pantry. Even if you have to venture out to the store, you will find that these ingredients are budget friendly and easy to find at your local grocery.
- pre-cooked chicken, shredded
- corn tortillas
- Tomatillo Salsa Verde
- green onions sliced
- Mexican cheese blend
HOW TO MAKE THESE GREEN CHILE CHICKEN ENCHILADAS
Making these saucy, cheesy chicken enchiladas couldn’t be easier! Follow the simple steps below and you will have delicious enchiladas that your whole family will love in no time at all.
STEP 1: PREHEAT THE OVEN
Preheat the oven to 350°F degrees.
STEP 2: ADD THE SALSA VERDE TO THE BOTTOM OF THE CASSEROLE DISH
Put 1/2 cup of tomatillo salsa verde sauce on the bottom of the pan.
STEP 3: SHREDDED THE CHICKEN AND MAKE AN ASSEMBLY LINE
Shred chicken and put aside. Set up an assembly line with chicken cheese and green onions.
STEP 4: DIP THE TORTILLA IN THE SAUCE
Put all sauce in a skillet the size of the corn tortillas. Warm on medium heat and dip each tortilla one at a time in the sauce until it begins to soften (you don’t want it too soft or the tortilla will fall apart and will be mushy).
STEP 5: ASSEMBLE THE CHICKEN ENCHILADAS
Place on a plate and bring to the assembly of ingredients. Add chicken, cheese and onion to each enchilada and roll. Place in the prepared casserole dish.
STEP 6: POUR SAUCE OVER THE ENCHILADAS AND TOP WITH CHEESE
Pour sauce over the rolled enchiladas and top with 1 cup of cheese.
STEP 7: BAKE UNTIL CHEESE IS BUBBLY
Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
WHAT TO SERVE WITH ENCHILADAS
There are so many delicious things that you can serve alongside this easy recipe. Here are some of my favorite side dishes to complete this easy Mexican dinner.
- Refried beans
- Spanish rice
- Pico de gallo
- Sour cream or greek yogurt
- Mexican rice
- Mexican pinto beans
- Crispy Tortilla Chips and salsa
SUBSTITUTIONS AND ADDITIONS
If you want to switch things up a bit, there are plenty of options when it comes to mexican food. Here are some great ideas that you can try:
- Swap the shredded chicken for shredded pork.
- Use flour tortillas instead of corn tortillas.
- Top with your favorite salsa instead of tomatillo salsa verde sauce.
- Try adding some diced jalapeños for a spicy kick.
- Add some black beans or corn to the filling for extra texture and flavor.
- Top your enchiladas with Cotija cheese queso fresco, lime juice, pepper jack cheese, sour cream, chopped cilantro, or your favorite toppings for added color and depth of flavor.
- Making this recipe low carb by using low carb tortillas instead of corn tortillas.
- If you don’t have leftover cooked chicken, you can poach or roast some boneless skinless chicken breasts
HOW TO STORE
To store your enchiladas, let them cool to room temperature and then transfer them to an airtight container or zip-top bag. Refrigerate for up to 3 days, reheat in the microwave until warmed through.
You can also freeze pre-assembled enchiladas for up to 3 months. To reheat, thaw in the refrigerator overnight and then microwave until warmed through. You can also bake from frozen in a 350 degree oven for 20-25 minutes, or until heated through.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No, green chili sauce is not the same as enchilada sauce. Green chili sauce is made with diced green chilies and tomatillos, whereas enchilada sauce is made with red chilies.
Green enchilada sauce is made with diced green chilies, tomatillos, garlic, cumin, and chicken broth.
This dish does have a small amount of het to it, but it is not overly spicy. If you are not a fan of spicy food, you can reduce the heat by leaving out the jalapeno from the sauce.
OTHER DELICIOUS RECIPES YOU MAY ENJOY
- Enchilada Skillet Recipe with Chicken – no rolling tortillas is necessary in this dish.
- Low Carb Enchiladas – these are made with a grain-free crepe.
- Vegetarian Enchilada Casserole – hearty and flavorful
- Love red sauce? Try this Red Enchilada Sauce for all your Latin dishes.
Green Chili Chicken Enchiladas
- 1 pre-cooked chicken shredded
- 10 corn tortillas
- [Tomatillo Salsa Verde]
- 3 green onions sliced
- 2 cups Mexican cheese blend
- Preheat oven to 350°F degrees.
- Put 1/2 cup of tomatillo salsa verde sauce on the bottom of a 9" x 13" casserole dish. Spread to distribute evenly.
- Shred pre-cooked chicken and put aside.
- Set up an assembly line with chicken, cheese and green onions.
- Put all sauce in a skillet the size of the corn tortillas, 6-8 inches. Warm on medium heat and dip each tortilla one at a time in the sauce until it begins to soften (you don't want it too soft or the tortilla will fall apart and will be mushy).
- Place coated tortilla on a plate and bring to the assembly of ingredients. Add chicken, cheese, and onion to each enchilada and roll. Place in the prepared casserole dish.
- Pour sauce over the rolled enchiladas and top with 1 cup of cheese.
- Bake for 25 minutes or until cheese is melted and sauce is bubbly.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first posted on July 22, 2014. This post has been updated with more content to clarify some of the steps when making chicken enchiladas on May, 2022.