Green Chicken Enchiladas
If you’re looking for a comforting, flavorful dish that can be whipped up quickly and is sure to impress, look no further than these Green Chicken Enchiladas. Packed with tender chicken, vibrant tomatillo salsa, and a creamy cheese blend, this dish brings the warmth of Mexican cuisine right into your kitchen. Plus, they can easily adapt to suit your taste preferences, making them a versatile choice for any time of the week.
Why This Recipe Belongs in Your Rotation
Green Chicken Enchiladas are the perfect blend of simplicity and flavor. This recipe is not only easy to prepare but also allows for customization based on what you have on hand. Whether you’re using leftover rotisserie chicken or opting for fresh chicken breasts, these enchiladas can be on your table in no time. The combination of fresh ingredients and zesty flavors makes them a family favorite that everyone will love. Plus, they’re great for meal prep!
Ingredient Rundown
- 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken) – the base protein for your flavor-packed enchiladas.
- 1 onion halved – adds depth and sweetness to the filling.
- 4 cloves garlic diced – brings aromatic goodness to the dish.
- 1 tablespoon kosher salt – enhances all the flavors.
- 1 pound fresh tomatillos – the star of the green sauce; can substitute with canned tomatillos if needed.
- 1 onion peeled and chopped – for the salsa verde; a second layer of flavor.
- 1 clove garlic peeled and chopped – another hit of garlicky goodness for the salsa.
- 2 serrano chiles – for a little heat; adjust to your spice preference.
- ½ cup chopped fresh cilantro – adds freshness and brightness.
- Canola oil – for frying the tortillas; you can use olive oil if you prefer.
- 12 corn tortillas – the vessel for our delicious filling; yellow or white work perfectly.
- 2 cups shredded Mexican cheese blend – a gooey, melty topping.
- 1 cup sour cream, crème fraîche, or Mexican crema – for drizzling and adding richness.
- 1 cup queso fresco or cotija cheese – crumbled for an extra layer of flavor.
- 2 fresh tomatoes diced – for a fresh garnish.
- ½ sweet yellow onion peeled and diced – for a crunchy topping.
- ½ cup chopped fresh cilantro – for garnishing and extra flavor.
Equipment & Tools
- Large pot – for boiling chicken and making the salsa.
- Blender or food processor – to blend the tomatillo salsa until smooth.
- Large skillet – for frying tortillas.
- 9×13 inch baking dish – to assemble and bake your enchiladas.
- Sharp knife and cutting board – for chopping ingredients.
Green Chicken Enchiladas Made Stepwise
Step 1: Cook the Chicken
Begin by placing your chicken in a large pot. Add the halved onion, diced garlic, kosher salt, and enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until the chicken is cooked through. If using rotisserie chicken, skip this step.
Step 2: Prepare the Tomatillo Salsa
While the chicken is cooking, prepare the tomatillo salsa. In a separate pot, bring water to a boil and add the tomatillos. Boil for about 5 minutes until they are soft. Drain and transfer them to a blender along with the chopped onion, garlic, serrano chiles, cilantro, and a pinch of salt. Blend until smooth.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken with two forks and set aside.
Step 4: Combine Filling Ingredients
In a large bowl, combine the shredded chicken with about 1 cup of the tomatillo salsa, mixing well. Adjust seasoning with salt and pepper to taste.
Step 5: Fry the Tortillas
In a large skillet, heat the canola oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until pliable. Drain on paper towels.
Step 6: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). To assemble, spread a thin layer of tomatillo salsa on the bottom of the baking dish. Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
Step 7: Top with Cheese and Bake
Pour the remaining tomatillo salsa over the enchiladas and sprinkle with the shredded Mexican cheese blend. Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
Step 8: Prepare Garnishes
While the enchiladas are baking, prepare your garnishes by dicing fresh tomatoes, chopping yellow onion, and cilantro.
Step 9: Serve and Enjoy
Once the enchiladas are out of the oven, let them cool for a few minutes. Serve topped with sour cream or Mexican crema, crumbled queso fresco or cotija cheese, and a sprinkle of fresh tomatoes, onions, and cilantro.
Tailor It to Your Diet
- For a healthier option, use whole wheat tortillas.
- Make it vegetarian by substituting chicken with black beans or sautéed vegetables.
- For a dairy-free version, swap the cheeses and sour cream for plant-based alternatives.
- Want to spice things up? Add more serrano chiles or jalapeños to the filling!
Cook’s Commentary
These Green Chicken Enchiladas burst with flavor and are incredibly satisfying. The tomatillo salsa gives a fresh, tangy kick that pairs beautifully with the tender chicken. Feel free to experiment with the toppings—adding avocado or a squeeze of lime can elevate the dish even further. If you love creamy dishes, you might also enjoy Creamy Roasted Poblano Chicken or Creamy Spinach Artichoke Chicken Penne for a delightful twist on chicken dinners!
Prep Ahead & Store
You can prepare these enchiladas ahead of time by assembling them and covering them tightly with plastic wrap. Store in the refrigerator for up to 24 hours before baking. They also freeze well—wrap them tightly in foil and store them in an airtight container for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 45-55 minutes, or until heated through. For a quick weeknight dinner, try Creamy Spinach Ricotta Manicotti—another easy make-ahead meal!
Common Questions
Can I use canned tomatillos instead of fresh?
Yes, canned tomatillos work well as a substitute. Just drain and rinse them before using to reduce excess salt.
How spicy are these enchiladas?
The spice level depends on the number of serrano chiles you use. For a milder flavor, you can omit them or replace them with bell peppers.
Can I make these enchiladas gluten-free?
Absolutely! Just use corn tortillas that are labeled gluten-free, and you’re good to go.
What sides pair well with Green Chicken Enchiladas?
These enchiladas are delicious on their own, but you can serve them with Mexican rice, beans, or a light salad for a complete meal.
Don’t Miss These
- Creamy Roasted Poblano Chicken – another creamy chicken dish to try!
- Creamy Spinach Artichoke Chicken Penne – a comforting pasta option.
- Creamy Spinach Ricotta Manicotti – for a cheesy Italian twist.
Serve & Enjoy
These Green Chicken Enchiladas are not only a feast for the taste buds but also a visual delight, adorned with fresh toppings and melted cheese. Serve them hot, and watch your family and friends dig in with delight. The flavors meld beautifully, creating a dish that feels both comforting and celebratory. Enjoy every bite of this delectable meal!
Share on Pinterest
Green Chicken Enchiladas
Ingredients
Equipment
Method
- Begin by placing your chicken in a large pot. Add the halved onion, diced garlic, kosher salt, and enough water to cover the chicken. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until the chicken is cooked through. If using rotisserie chicken, skip this step.
- While the chicken is cooking, prepare the tomatillo salsa. In a separate pot, bring water to a boil and add the tomatillos. Boil for about 5 minutes until they are soft. Drain and transfer them to a blender along with the chopped onion, garlic, serrano chiles, cilantro, and a pinch of salt. Blend until smooth.
- Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken with two forks and set aside.
- In a large bowl, combine the shredded chicken with about 1 cup of the tomatillo salsa, mixing well. Adjust seasoning with salt and pepper to taste.
- In a large skillet, heat the canola oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until pliable. Drain on paper towels.
- Preheat your oven to 350°F (175°C). To assemble, spread a thin layer of tomatillo salsa on the bottom of the baking dish. Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Pour the remaining tomatillo salsa over the enchiladas and sprinkle with the shredded Mexican cheese blend. Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
- While the enchiladas are baking, prepare your garnishes by dicing fresh tomatoes, chopping yellow onion, and cilantro.
- Once the enchiladas are out of the oven, let them cool for a few minutes. Serve topped with sour cream or Mexican crema, crumbled queso fresco or cotija cheese, and a sprinkle of fresh tomatoes, onions, and cilantro.
Notes
- For a healthier option, use whole wheat tortillas.
- Make it vegetarian by substituting chicken with black beans or sautéed vegetables.
- For a dairy-free version, swap the cheeses and sour cream for plant-based alternatives.
