You know those nights when you’re tired, hungry, and need something comforting but not boring? That’s when this green chicken enchilada recipe swoops in like a hero. With just the right balance of tangy salsa verde, tender shredded chicken, and gooey melted cheese, it’s a dish that hits all the right notes.
The first time I made green chicken enchiladas from scratch, I was surprised how easy it was and how much better it tasted than any restaurant version. It quickly became my go-to when I want something warm, cheesy, and satisfying, without spending hours in the kitchen.
This green chicken enchilada recipe is perfect for a weeknight dinner, a freezer-friendly meal prep option, or even a casual gathering with friends. It’s hearty, vibrant, and filled with flavor in every bite.
Table of contents
Why This Green Chicken Enchilada Recipe Works So Well
This green chicken enchilada recipe brings together the earthy heat of green chiles and the brightness of tomatillos into one unforgettable pan of comfort food. The secret? A bold yet creamy green enchilada sauce, melty Monterey Jack cheese, and a tortilla that holds everything together beautifully.
One of the best things about this recipe is its versatility. You can make it with rotisserie chicken, leftover grilled chicken, or even a quick Instant Pot shredded version. It works with corn or flour tortillas, depending on your preference or dietary need.
And don’t worry, if you’re dairy-free or gluten-free, you can easily customize the ingredients. Use a vegan cheese alternative, swap in gluten-free tortillas, or bulk it up with black beans or sautéed peppers for extra texture and nutrition.
Unlike red enchiladas that can sometimes overpower the filling, green chicken enchiladas are more mellow and tangy, letting the chicken shine. You can adjust the spice level too, depending on your choice of salsa verde. I love using homemade green enchilada sauce when I have time, but a good-quality store-bought one works just as well.
Recipe Card
Green Chicken Enchilada Recipe
6
servings20
minutes25
minutes390
kcalThese green chicken enchiladas are packed with flavor from salsa verde, shredded chicken, and gooey melted cheese, wrapped in soft tortillas and baked to golden perfection. A quick, customizable dinner that feels like a treat.
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Ingredients
2 cups 2 cooked shredded chicken (rotisserie works great)
1/2 cups 1/2 green enchilada sauce or salsa verde
1 cup 1 sour cream (optional, for creamy version)
1/2 cupq 1/2 shredded Monterey Jack or mozzarella cheese (divided)
8 small 8 flour or corn tortillas
1 teaspoon 1 cumin
1/2 teaspoon 1/2 garlic powder
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 teaspoon black pepper
1 tablespoon 1 olive oil
Toppings: chopped cilantro, diced avocado, sour cream, lime wedges
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas in a skillet or microwave until soft and pliable.
- Mix filling: In a large bowl, combine shredded chicken, ½ cup cheese, cumin, garlic powder, salt, pepper, and ½ cup green enchilada sauce.
- Assemble enchiladas: Add a generous spoonful of filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Make sauce: In a separate bowl, mix remaining enchilada sauce with sour cream (if using) and pour over the rolled tortillas.
- Top with cheese: Sprinkle remaining cheese on top.
- Bake uncovered for 20 to 25 minutes, until bubbly and golden.
- Let rest for 10 minutes before serving. Add toppings and enjoy!
Notes
- Use store-bought or homemade salsa verde depending on your time.
- For dairy-free: skip the sour cream and use plant-based cheese.
- To make ahead, assemble and refrigerate for up to 24 hours before baking.
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Pro Tips for Green Chicken Enchilada Success
To get your green chicken enchiladas just right, here are a few helpful tricks I’ve learned from many batches:
- Warm your tortillas before filling them. This prevents them from cracking and makes rolling easier. You can do this in a dry skillet or microwave wrapped in a damp paper towel.
- Don’t skip the sauce on the bottom of the baking dish. It helps keep the enchiladas from sticking and adds flavor to every bite.
- Choose a good-quality salsa verde or enchilada sauce. If you’re not making your own, try Herdez Salsa Verde.
- Let it rest for 10 minutes after baking. This allows the cheese to set slightly, making it easier to slice and serve.
- Add toppings for texture and flavor. Think chopped cilantro, sour cream, avocado slices, or crumbled queso fresco.
Green Chicken Enchilada Variations to Love
Creamy Green Chicken Enchiladas
This is the indulgent version. Stir in a scoop of sour cream or cream cheese into the green enchilada sauce before layering. It adds richness and a luxurious texture that makes every bite feel cozy and satisfying. This version is especially kid-approved and freezer-friendly.
Vegetable-Packed Green Enchiladas
Add sautéed zucchini, spinach, mushrooms, or corn to the chicken filling. Not only do these boost the nutrition, but they also add extra flavor and texture. I love using leftover roasted veggies for this — they melt right into the cheesy filling.
Spicy Verde Chicken Enchiladas
If you love heat, add chopped jalapeños or a drizzle of hot sauce into the filling. Choose a spicy green salsa like hatch chile or serrano-based for an extra kick. You can also layer in pepper jack cheese for even more flavor.
Low-Carb or Keto Green Chicken Enchiladas
Swap the tortillas with thinly sliced grilled zucchini or large cabbage leaves. It’s a clever way to keep things low in carbs while still enjoying the bold flavors. This version pairs beautifully with guacamole or a squeeze of lime.
FAQs
Too much sauce can make enchiladas soggy. Use just enough to coat the tortillas and bottom of the dish. Also, lightly toasting the tortillas before filling them helps them hold up better.
Green enchilada sauce is usually made from tomatillos, green chiles, and herbs, giving it a tangy, fresh flavor. Red enchilada sauce uses red chiles and tomatoes, with a deeper, earthy taste.
Warming the tortillas before filling is key. You can quickly heat them in a dry skillet or wrap them in a damp towel and microwave for 30 seconds. This makes them pliable and easier to roll
Choose a mild green enchilada sauce or mix it with sour cream to tone down the spice. You can also skip any extra chiles and top with plain cheese and avocado to balance the flavor.
Final Thoughts
What really makes this recipe stand out is its flexibility. From creamy versions to veggie-packed twists, you can tailor it to exactly how you like it or what you have on hand. Plus, it’s a fantastic way to make use of leftover chicken without feeling like you’re eating the same old thing again.
Don’t forget, making these enchiladas ahead of time or freezing them makes meal planning a breeze, perfect for busy days or unexpected guests.
If you enjoyed this green chicken enchilada recipe, you might also love my Boulders Enchilada Recipe or Beef Enchilada Recipe for more comforting Mexican-inspired meals.
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