Green Chicken Enchiladas are a zesty, comforting dish made with shredded chicken wrapped in soft tortillas and smothered in tangy green enchilada sauce, melty cheese, and Mexican-inspired seasonings. Baked until bubbling and golden, this easy weeknight favorite is full of bold flavor and satisfying texture.
Green Chicken Enchiladas
Why These Green Chicken Enchiladas Are the Best
- Tangy Green Sauce: Made from tomatillos or green chiles, it adds bright, vibrant flavor.
- Juicy Shredded Chicken: The filling is tender, flavorful, and packed with protein.
- Cheesy and Comforting: Melted cheese on top makes it gooey and irresistible.
- Easy to Prepare Ahead: Assemble and bake when ready—perfect for meal prep.
- Family-Friendly Favorite: Loved by kids and adults alike!
Perfect for Any Occasion
These Green Chicken Enchiladas are perfect for busy weeknights, potlucks, or casual gatherings. They’re filling, flavorful, and always a hit when served hot out of the oven.
Ingredient Notes
For the Sauce:
- Olive Oil: Used to sauté and soften the aromatics, helping develop a rich, flavorful base for the sauce.
- Onion (Quartered): Adds natural sweetness and body to the sauce as it softens and blends with the chiles.
- Poblano Chile (Halved): Offers mild heat and a deep, earthy flavor that defines the sauce’s complexity.
- Tomatillos: The star of the sauce, providing tanginess, brightness, and a slightly citrusy taste unique to green enchiladas.
- Serrano Chiles (Chopped): Bring a spicy kick that enhances the sauce’s boldness—adjustable to taste.
- Garlic (Smashed): Adds aromatic depth and a rich savory note that complements the chiles and tomatillos.
- Chicken Stock/Broth: Thins the sauce while adding a savory backbone that ties all the flavors together.
- Cilantro (Chopped, with tender stems): Adds freshness and herbaceous flavor, brightening up the sauce.
- Fresh Lime Juice: Brings acidity and zing, balancing out the richness of the dish.
- Kosher Salt: Enhances and rounds out all the flavors in the sauce.
For the Enchiladas:
- Rotisserie Chicken (Shredded): A convenient and flavorful protein filling, moist and ready to soak up the sauce.
- Ground Coriander: Adds a citrusy, floral note that enhances the savory chicken filling.
- Red Pepper Flakes: Provide a gentle heat that complements the green sauce without overpowering it.
- Kosher Salt: Essential for seasoning the chicken and boosting the overall flavor of the filling.
- Vegetable Oil: Used to soften and lightly fry the tortillas, making them pliable and enhancing their flavor.
- Flour Tortillas (6-inch): Serve as the wrap for the enchiladas—soft, chewy, and perfect for holding the filling and sauce.
- Monterey Jack Cheese (Shredded): Melts beautifully inside and over the enchiladas, adding creaminess and mild flavor.
- Cotija Cheese (Finely Grated): Sprinkled on top for a salty, tangy finish with crumbly texture.
- Crème Fraîche: Adds a cooling, creamy drizzle that contrasts the heat and tang of the sauce.
- Milk or Water: Thins the crème fraîche for easy drizzling.
- Red Onion (Thinly Sliced): Adds a crisp, sharp bite and color contrast as a fresh garnish.
- Fresh Cilantro (To Garnish): Brightens the dish with fresh herbal notes and a vibrant green finish.
Tips for Making the Best Green Chicken Enchiladas
- Use Rotisserie Chicken: A great time-saver that keeps things tender and easy.
- Warm the Tortillas First: It makes them pliable and easier to roll without tearing.
- Add a Layer of Sauce on the Bottom: Prevents sticking and keeps enchiladas moist.
- Top with Fresh Garnishes: Sliced avocado, cilantro, and sour cream elevate every bite.
- Bake Until Bubbly: Look for golden edges and melted cheese on top.
Serving Suggestions
- With Mexican Rice and Beans: Makes it a full and satisfying meal.
- With a Side of Chips and Salsa or Guac: Classic and always welcome.
- With Lime Wedges: A squeeze of lime adds freshness and balance.
- With a Crisp Side Salad: For a lighter contrast to the cheesy filling.
A Must Try
Loaded with flavor and simple to make, Green Chicken Enchiladas are the kind of meal that’s sure to become part of your regular rotation. Tangy, cheesy, and comforting, every bite delivers that irresistible Mexican-inspired taste. Whether you’re cooking for your family or hosting friends, this is one dish that always satisfies.
Be sure to check out these other delicious recipes!
-
Cheesy Baked Chicken Tacos
-
Creamy Tuscan Sausage Pasta
-
Chicken Alfredo Baked Ziti
-
Greek Chicken Gyros With Tzatziki
Green Chicken Enchiladas
Green Chicken Enchiladas are packed with juicy rotisserie chicken, tangy tomatillo sauce, melty cheese, and fresh toppings for the ultimate flavorful comfort dish!
Ingredients
- For the sauce
- 2 pounds tomatillos around 20 medium husks removed, rinsed
- 2 tbsp olive oil
- ½ onion quartered
- 1 poblano chile halved
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro leaves with tender stems chopped
- 2 serrano chiles chopped
- 3 garlic cloves smashed
- 1 tbsp fresh lime juice
- Kosher salt
For the enchiladas
- ½ rotisserie chicken skin removed meat shredded
- 8 ounces shredded monterey jack cheese thinly shredded
- 2 ounces Cotija cheese finely grated for serving
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 1 cup vegetable oil
- 8 6- inch flour tortillas
- ½ cup crème fraîche
- 1 tbsp milk or water
- ½ red onion thinly sliced
- Kosher salt
- fresh cilantro to garnish
Instructions
- Preheat your oven to 425°F. On a baking sheet, drizzle olive oil over the onion, poblano, and tomatillos. Roast them for about 35–40 minutes, until they’re soft and beautifully browned. Let them cool for a bit, then peel the skin off the poblano.
- Pop all the roasted veggies and their juices into a blender. Add the serrano chiles, garlic, chicken stock, cilantro, and lime juice. Blend it all up until smooth and silky. Pour the mixture into a large bowl, then season with salt and pepper to taste.
- In a large bowl, toss the chicken with ground coriander, red pepper flakes, and ½ cup of the green sauce. Season with salt and pepper to taste—it’s already smelling good!
- Heat up some vegetable oil in a medium skillet over medium-high heat. Fry each tortilla one at a time, flipping once, just about 5 seconds per side. You want them soft and flexible, not crispy. Let them drain on paper towels while you finish the rest.
- Now dip both sides of each tortilla in the green sauce—just a quick coat—then set them on a baking sheet. Pour 1 cup of the green sauce down the center of a 13×9″ baking dish to make a saucy base.
- To build your enchiladas, place about ¼ cup of the chicken filling in the center of a tortilla. Fold one side over the filling, then roll it up like a burrito. Repeat and get ready to bake!
- As you roll each enchilada, place it seam side down in the baking dish, snugly fitting them all in. Once they’re all lined up, pour the rest of the green sauce over the top and cover generously with cheese—yes, all that cheesy goodness!
- Pop the dish in the oven and bake for 20–25 minutes, until the sauce is bubbling and the cheese is just starting to turn golden and irresistible.
- While that’s baking, mix the crème fraîche with the milk in a small bowl and add a pinch of salt. This will be your creamy drizzle.
- When the enchiladas are hot and ready, serve them topped with more cheese, a good drizzle of your crema, some sliced onion, and fresh cilantro. Time to dig in! 🌿🧀
Pin this delicious recipe on Pinterest to save and share it with your foodie friends!
Green Chicken Enchiladas