If you’re craving something vibrant, flavorful, and downright comforting, this Green Chicken Enchiladas Recipe is about to become your new go-to. Combining the tender shredded chicken with the tangy, slightly spicy green enchilada sauce and melty cheese all wrapped in soft corn tortillas, it’s a fiesta of tastes and textures that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, these enchiladas bring together simple ingredients in a way that’s both satisfying and exciting to eat.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the full magic of this dish. Each component plays an essential role, ensuring the enchiladas are balanced with freshness, creaminess, and that irresistible sauce that ties it all together.
- 2 cups Shredded Cooked Chicken: Use rotisserie or leftover chicken for convenience and rich flavor.
- 8-10 pieces Corn Tortillas: Soft and pliable tortillas are a must to roll the filling without cracking.
- 2 cups Green Enchilada Sauce: Store-bought or homemade, this sauce delivers the signature tang and zest.
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar): Cheese adds melty gooeyness with a mild, creamy flavor.
- 1 medium Onion (Finely chopped): Sautéed onion brings sweetness and depth to the filling.
- 2 cloves Garlic (Minced): Garlic amps up the savory notes beautifully.
- 1 handful Cilantro (Chopped): Cilantro offers fresh, herbal brightness that lifts the whole dish.
- 1 tablespoon Olive Oil: Perfect for sautéing veggies and enhancing flavor without heaviness.
- Salt and Pepper: To taste, for seasoning all the layers perfectly.
- Sour Cream: To dollop on top, adding creamy cooling contrast.
- Diced Avocado: Provides silky texture and subtle richness at serving time.
- Additional Cilantro: For garnish to brighten the presentation and flavor.
How to Make Green Chicken Enchiladas Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 375°F (190°C). This ensures the oven is ready to melt and mingle all the wonderful flavors when your enchiladas go in. Meanwhile, shred your cooked chicken and finely chop your onion and cilantro so everything is ready to go.
Step 2: Sauté Onions and Garlic
Heat the olive oil in a large skillet over medium heat, then add the chopped onion. Sauté for about 3-4 minutes until it becomes translucent and sweet. Next, stir in the minced garlic and cook for an additional minute to release its aromatic charm. These two ingredients form the savory base that will hug the chicken in all the right ways.
Step 3: Combine Chicken with Sauce
Add the shredded chicken to the skillet with the onion and garlic mixture and stir everything together thoroughly. Then pour in 1 cup of green enchilada sauce and let it simmer gently for about 5 minutes. This step allows the chicken to soak up the sauce’s vibrant flavors, making each bite juicy and zesty.
Step 4: Prep the Tortillas
If your corn tortillas are stiff, warm them briefly in the microwave to make them soft and pliable. This makes rolling the enchiladas smoother and prevents tearing, so your filling stays nicely tucked inside.
Step 5: Assemble the Enchiladas
Spoon about 2-3 tablespoons of the chicken mixture down the center of each tortilla, then sprinkle with shredded cheese. Carefully roll up each tortilla and place them seam-side down in a greased baking dish. Repeat this process for all tortillas, making sure each one gets its delicious share of filling and cheese.
Step 6: Top and Bake
Pour the remaining green enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of the cheese on top. Cover the dish with foil and bake for 20 minutes to let everything meld together. After that, remove the foil and bake for another 10-15 minutes until the cheese on top is bubbly and golden brown, signaling it’s ready to come out.
Step 7: Rest and Garnish
Allow the enchiladas to cool for a few minutes before serving, so the flavors settle and it’s easier to cut into perfect portions. Sprinkle with chopped cilantro and add your favorite toppings for that final burst of freshness and color.
How to Serve Green Chicken Enchiladas Recipe
Garnishes
Fresh garnishes really elevate this Green Chicken Enchiladas Recipe to the next level. Sour cream adds creamy coolness that balances the tangy green sauce. Diced avocado brings buttery texture that complements each bite. A handful of chopped cilantro scattered on top adds a pop of color and bright herbal notes, making every forkful more delightful.
Side Dishes
Pair these enchiladas with simple sides that complement but don’t overwhelm. A crisp green salad with lime vinaigrette or some Mexican rice are natural favorites. Refried beans or black beans also make excellent partners, adding extra heartiness and fiber to your meal.
Creative Ways to Present
For a fun twist, serve individual enchiladas on colorful plates and top each serving with a drizzle of crema, a slice of fresh lime, or even pickled jalapeños for a spicy kick. You can also make a layered casserole version, building layers of tortillas, chicken mixture, and cheese, then cut into squares for easy serving at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep beautifully in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day after the flavors meld further. Just cover them tightly to retain moisture and prevent the tortillas from drying out.
Freezing
You can freeze green chicken enchiladas either before or after baking. To freeze before, assemble the enchiladas in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, bake straight from frozen, adding extra baking time to ensure they’re heated through.
Reheating
Reheat enchiladas in the oven at 350°F (175°C) for about 15-20 minutes covered with foil to keep them moist, then uncover for the last 5 minutes to refresh the bubbly cheese topping. Alternatively, microwave servings on high for 1-2 minutes, though oven reheating retains texture and flavor best.
FAQs
Can I use chicken breast instead of shredded rotisserie chicken?
Absolutely! Cooked chicken breast works perfectly when shredded. Just poach or roast the chicken breasts first, then shred to get the tender texture you want for the filling.
Is it possible to make the green enchilada sauce from scratch?
Yes! Homemade green enchilada sauce typically includes ingredients like tomatillos, green chilies, garlic, onion, and cilantro blended together and simmered. Making it yourself allows for customization of heat and freshness, though store-bought sauces are a great shortcut.
Can I prepare this dish vegetarian?
Definitely. Swap the chicken for sautéed vegetables like mushrooms, zucchini, and spinach combined with beans or cheese for a hearty vegetarian version that’s just as satisfying.
What is the best cheese to use in Green Chicken Enchiladas Recipe?
Monterey Jack and cheddar cheeses melt wonderfully and carry mild, creamy flavors that complement the tangy sauce. You can also try a blend of both for optimal gooeyness and flavor complexity.
How spicy is this Green Chicken Enchiladas Recipe?
The level of spice depends largely on the enchilada sauce you use. Most green enchilada sauces have a mild to moderate tangy pepper heat, but you can adjust by adding jalapeños or chipotle for more kick or opting for a milder sauce if preferred.
Final Thoughts
There’s something truly special about the way the flavors come together in this Green Chicken Enchiladas Recipe. It’s a dish that feels both comforting and exciting, easy enough for weeknight dinners yet impressive for guests. So gather your ingredients, get cooking, and savor every cheesy, saucy, tender bite—you’re going to love it just as much as I do!
Print
Green Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These delicious homemade green chicken enchiladas combine tender shredded chicken with flavorful green enchilada sauce and melted cheese, wrapped in soft corn tortillas and baked to perfection. Topped with fresh cilantro, sour cream, and diced avocado, this classic Mexican-inspired dish makes a satisfying and comforting meal.
Ingredients
Chicken Filling
- 2 cups Shredded Cooked Chicken (can use rotisserie chicken or leftover chicken)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive Oil (for sautéing)
- Salt and Pepper (to taste)
- 1 cup Green Enchilada Sauce (store-bought or homemade)
- 1 handful Cilantro (chopped)
Assembly
- 8–10 pieces Corn Tortillas (should be soft and pliable)
- 1.5 cups Shredded Cheese (Monterey Jack or cheddar)
- 1 cup Green Enchilada Sauce (for topping)
Serving
- Sour Cream (for serving)
- Diced Avocado (for serving)
- Additional Cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional minute to release its aroma.
- Mix Chicken: Incorporate the shredded cooked chicken into the skillet and mix thoroughly with the onions and garlic.
- Simmer with Sauce: Pour in 1 cup of green enchilada sauce and simmer the mixture for about 5 minutes to meld the flavors together.
- Warm Tortillas: If the corn tortillas are stiff, warm them in the microwave to make them soft and pliable for rolling.
- Assemble Enchiladas: Take one tortilla, spoon 2-3 tablespoons of the chicken mixture onto the center, and sprinkle with shredded cheese.
- Roll Tortillas: Roll the tortilla tightly and place seam-side down in a greased baking dish to prevent unraveling.
- Repeat Assembly: Repeat the filling and rolling process with the remaining tortillas and chicken filling.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas and sprinkle the top with the remaining cheese.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove Foil and Continue Baking: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Cool Slightly: Let the enchiladas cool for a few minutes before serving to allow them to set.
- Garnish and Serve: Garnish with fresh cilantro and serve with sour cream and diced avocado if desired.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time on prep.
- To make the enchilada sauce from scratch, blend roasted tomatillos, green chilies, garlic, onion, and spices.
- Warming tortillas makes them more flexible and prevents cracking when rolling.
- Covering with foil during the initial baking step helps the chicken mixture warm thoroughly and cheese melt evenly.
- For extra heat, add chopped jalapeños to the chicken filling or top enchiladas with hot sauce.
- These enchiladas can be frozen before baking; just thaw before baking for best results.
