By Becky Hardin
Published May 22, 2017
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Description: Green chicken enchiladas made simple. - 3”>
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!
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!
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!
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
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
Ingredients1x2x3x
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
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 cheese 1 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
Equipment
- 9×13 Baking Pan
- High Powered Blender OR
- Food Processor
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Green Chicken Enchiladas Recipe
Equipment
- 9x13 Baking Pan
- High Powered Blender OR
- Food Processor
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
Instructions
- Preheat oven to 375°F. Spray a 9x13-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 cheese 1 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
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
