If you have a craving for something vibrant, tangy, and deeply comforting, this Green Chicken Enchiladas Recipe will become your new go-to. Combining tender, juicy chicken with the bright zing of fresh tomatillos and serrano chiles, these enchiladas deliver layers of flavor that dance on your tongue. Wrapped in warm, soft corn tortillas and smothered with a luscious green sauce and melty Mexican cheese blend, every bite tastes like an instant celebration of traditional Mexican cooking at home. Whether for a family dinner or a friendly gathering, this dish hits all the right notes—fresh, zesty, and utterly satisfying.
Ingredients You’ll Need
These ingredients are a beautiful balance of fresh produce, savory poultry, and flavorful cheeses that come together easily but pack a punch. Each item contributes to the perfect harmony of taste, texture, and color that makes this Green Chicken Enchiladas Recipe truly special.
- 2 pounds boneless, skinless chicken breasts (or thighs or 3 cups rotisserie chicken): The hearty protein base providing tender, juicy meat.
- 1 onion (halved): Adds sweetness and depth when cooked with chicken.
- 4 cloves garlic (diced): Gives aromatic warmth and flavor complexity.
- 1 tablespoon kosher salt: Enhances all flavors and balances tangy elements.
- 1 pound fresh tomatillos (husked, rinsed, and quartered; canned ok): Offers that signature green tartness key to the sauce.
- 1 onion (peeled and chopped): For the sauce, adding savory heartiness.
- 1 clove garlic (peeled and chopped): Boosts freshness in the green sauce.
- 2 serrano chiles (seeds removed; stemmed and chopped): Bring just the right amount of heat and fruity spice.
- ½ cup chopped fresh cilantro: A burst of herbaceous brightness.
- Kosher salt and freshly ground black pepper (to taste): Balances and lifts the sauce flavors beautifully.
- ½ cup canola oil: For frying tortillas and enriching the sauce’s texture.
- 12 corn tortillas (yellow or white): The tender wrap that holds everything together.
- 2 cups shredded Mexican cheese blend: Melts perfectly for gooey, irresistible enchiladas.
- 1 cup sour cream (crème fraiche or Mexican crema): Adds creamy tang for richness.
- 1 cup queso fresco (or cotija cheese, crumbled): Provides a crumbly, salty contrast topping.
- 2 fresh tomatoes (diced): For fresh, juicy garnish.
- ½ sweet yellow onion (peeled and diced): Adds crunch and sweetness to garnish.
- ¼ cup chopped fresh cilantro: Finishing touch for fresh herbal zing.
How to Make Green Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F to ensure it’s perfectly hot when you’re ready to bake. Spray a 9×13-inch baking pan with cooking spray—this will prevent sticking and make cleanup a breeze. Having your oven ready is key to finishing the enchiladas perfectly.
Step 2: Cook the Chicken and Build the Base
Place the chicken breasts (or thighs) in a large pot with the halved onion, diced garlic, kosher salt, and enough water to cover the chicken. Bring to a boil, then reduce to a simmer and cook until the chicken is tender and easily shredded, about 20-25 minutes. Removing the cooked chicken and shredding it will give you the juicy filling that makes these enchiladas crave-worthy.
Step 3: Make the Green Sauce
While the chicken cooks, bring a separate pot of water to boil and add the tomatillos. Boil until they soften and become bright green, about 5-7 minutes. Then, in a blender, combine the cooked tomatillos, chopped onion, garlic, serrano chiles (removed seeds for milder heat), and fresh cilantro. Blend until smooth. Pour this sauce into a skillet with heated canola oil, and simmer gently, seasoning with kosher salt and black pepper to taste. This sauce is the vibrant heart of your Green Chicken Enchiladas Recipe, fresh and tangy yet smooth and comforting.
Step 4: Assemble the Enchiladas
Lightly fry each corn tortilla in warm canola oil for a few seconds on each side to soften them—this helps prevent tearing when rolling later. Dip each tortilla into the green sauce, then add a generous amount of shredded chicken and a sprinkle of shredded Mexican cheese blend. Roll it up tightly and place seam-side down in your prepared baking pan. Repeat until all tortillas are filled and lined up snugly.
Step 5: Bake and Add Final Touches
Once your enchiladas are assembled, pour any remaining green sauce over the top, followed by the remaining cheese blend. Pop the pan in the oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Removing them from the oven at this stage releases that warm, inviting aroma you’ll love.
How to Serve Green Chicken Enchiladas Recipe
Garnishes
The right garnishes can transform your dish into a feast for the eyes and the palate. Sprinkle crumbled queso fresco or cotija cheese over the enchiladas to add a salty, crumbly contrast. Fresh diced tomatoes and diced sweet yellow onion bring juicy crunch and sweetness, while a final handful of chopped cilantro infuses each bite with herbal freshness. A dollop of sour cream or Mexican crema adds a silky finish that cools and balances the tangy heat beautifully.
Side Dishes
Green Chicken Enchiladas Recipe pairs wonderfully with classic sides. Mexican rice or cilantro-lime rice provides a fragrant, fluffy base. Refried beans or black beans add hearty protein and texture contrast. A simple salad with crisp lettuce, avocado slices, and a squeeze of lime can lighten the meal and add vibrant color. Fresh tortilla chips with salsa or guacamole round out the experience for a true Mexican-inspired feast.
Creative Ways to Present
Try serving these enchiladas on a rustic wooden board lined with fresh banana leaves for an authentic touch. Roll individual enchiladas in colorful corn tortillas for a festive look. For a make-it-your-own party, set out bowls of garnishes and let guests assemble their bites how they like. You could even bake the enchiladas in small individual ramekins for charming, personal servings that impress at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in an airtight container in the refrigerator for up to four days. The flavors meld and deepen after a day, making for an even tastier meal the next day. Just be sure to cover the dish tightly to prevent the tortillas from drying out.
Freezing
If you want to prepare ahead or save extras for later, these enchiladas freeze very well. Assemble the enchiladas but do not bake them yet, cover the pan securely with plastic wrap and foil, then freeze for up to two months. When ready to enjoy, bake directly from frozen with a little extra time added.
Reheating
To reheat leftovers, cover enchiladas with foil and warm them in a 350°F oven for 15-20 minutes until thoroughly heated. You can also microwave a serving for 2-3 minutes, but baking preserves the texture best. Add fresh garnishes after reheating to maintain brightness and crunch.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver and adds wonderful flavor. Just shred about 3 cups and use it in place of the cooked chicken from scratch in this Green Chicken Enchiladas Recipe.
Are tomatillos necessary for the green sauce?
Tomatillos are key to the authentic tang and vibrant green color of the sauce. While you can substitute canned tomatillos if fresh aren’t available, fresh ones give the best brightness and flavor.
How spicy are these enchiladas?
The serrano chiles add a pleasant heat that can be adjusted by removing seeds and membranes. If you prefer milder dishes, you can reduce the number of chiles or substitute with a milder pepper.
Can I make this recipe gluten-free?
Definitely! Corn tortillas are naturally gluten-free, so just ensure your cheese and other ingredients don’t contain hidden gluten. This dish is perfect for a gluten-free meal plan.
What’s the best cheese to use for enchiladas?
A Mexican cheese blend works wonderfully because it melts well and has a balanced flavor. Queso fresco or cotija is best used as a topping to add a crumbly, salty contrast and authentically finish the dish.
Final Thoughts
Making this Green Chicken Enchiladas Recipe is like inviting a fiesta of flavors into your kitchen. It’s fresh, comforting, and deeply satisfying in every bite. The balance of tangy green sauce with tender chicken and creamy cheeses is simply irresistible. I promise once you try this recipe, it’ll earn a cherished spot among your favorite meals to share with those you love. So go ahead, roll up your sleeves, and bring this vibrant dish to your table – you’re going to adore it!
Print
Green Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Green Chicken Enchiladas feature tender shredded chicken wrapped in corn tortillas, smothered in a tangy, vibrant tomatillo-based green sauce, topped with melted cheese and fresh garnishes. Perfectly baked until bubbly and golden, this Mexican-inspired dish combines zesty, savory flavors with creamy cheese and fresh cilantro for a satisfying meal.
Ingredients
Chicken and Broth
- 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken)
- 1 onion, halved
- 4 cloves garlic, diced
- 1 tablespoon kosher salt
Green Sauce
- 1 pound fresh tomatillos, husked, rinsed and cut into quarters (canned tomatillos can be used as a substitute)
- 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
- ½ cup canola oil
Assembly and Toppings
- 12 corn tortillas (yellow or white)
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream (or 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 the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking pan with cooking spray and set it aside for later assembly.
- Cook the Chicken: In a large pot, combine the chicken breasts, halved onion, diced garlic, and kosher salt. Cover with water and bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked through and tender, about 20-25 minutes. Remove chicken from broth and shred with two forks, set aside. Reserve the broth.
- Prepare the Green Sauce: In a medium saucepan, add the quartered tomatillos, chopped onion, garlic, and serrano chiles. Cover with water and bring to a boil, then simmer until the tomatillos are soft, about 10 minutes. Drain and transfer them to a blender. Add cilantro, salt, pepper, and some of the canola oil, then blend until smooth. Heat the remaining canola oil in a skillet over medium heat and pour in the sauce; simmer for 5-10 minutes to develop flavors, stirring occasionally.
- Assemble the Enchiladas: Lightly warm the corn tortillas to make them pliable. Dip each tortilla into the green sauce to coat, then fill with shredded chicken and a sprinkle of shredded cheese. Roll up the tortillas tightly and place seam-side down in the prepared baking pan in a single layer.
- Top and Bake: Pour the remaining green sauce over the arranged enchiladas, then sprinkle evenly with the remaining Mexican cheese blend. Bake uncovered in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let rest for a few minutes. Garnish with dollops of sour cream, crumbled queso fresco or cotija cheese, diced tomatoes, diced sweet onion, and chopped fresh cilantro. Serve warm and enjoy!
Notes
- If using rotisserie chicken, reduce cooking time and use the shredded chicken directly for assembly.
- Canned tomatillos can be used as a shortcut, but fresh tomatillos yield a brighter flavor.
- Warm tortillas slightly before filling to prevent cracking during rolling.
- The green sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust serrano chile quantity for heat preference or substitute with jalapeños for milder flavor.
