Green Enchiladas with Chicken: Creamy & Delicious Homemade Salsa Verde Recipe for Easy Weeknights

Craving authentic, restaurant-quality enchiladas but convinced they’re too much trouble for a weeknight? You’re not alone. Many home cooks struggle with bland sauces, dry chicken, and corn tortillas that tear the moment you try to roll them.

This green enchiladas with chicken recipe delivers a perfectly creamy and flavorful weeknight dinner using a simple homemade salsa verde. It features tender shredded chicken wrapped in soft corn tortillas, smothered in a tangy tomatillo sauce, and baked until bubbly. Follow these steps for authentic, non-soggy enchiladas every time.

Drawing from chef-tested culinary techniques, this perfected recipe solves the most common enchilada frustrations. We will walk through creating a vibrant homemade salsa verde that balances the tang of tomatillos with rich, savory flavors. Get ready to master a foolproof green enchiladas with chicken recipe that will become a new family favorite.

How to Make the Best Green Enchiladas with Chicken Recipe

The secret to an unforgettable enchiladas verdes recipe lies in the details: a deeply flavorful homemade sauce, moist and savory chicken filling, and perfectly pliable tortillas that hold everything together. Many recipes promise a quick meal but fall short on flavor, often relying on canned sauces that taste flat or overly processed. Others are so complex they feel impossible for a busy evening. This guide bridges that gap, providing a step-by-step process for a mexican comfort food classic that is both genuinely delicious and completely achievable at home. We’ll show you how to build layers of flavor at every stage, transforming simple ingredients into a dish that tastes like it came from your favorite authentic Mexican restaurant. Are you ready to stop eating mediocre enchiladas for good?

9 Steps to Perfect Creamy Green Chicken Enchiladas

This step-by-step guide breaks down the entire process, from creating a vibrant green enchilada sauce to assembling and baking the final casserole. Each stage is designed to be simple and effective, ensuring you can successfully create this easy weeknight dinner without any guesswork. By following these clear, action-oriented instructions, you will learn the essential culinary techniques to prepare the individual components—the Salsa Verde, the Shredded Chicken, and the Enchilada Filling—before bringing them all together. The final result is a perfectly layered baking dish 9×13 full of cheesy, bubbly enchiladas ready to impress.

1. Roast and Blend the Homemade Salsa Verde

Pin this homemade sauce recipe to your ‘Mexican Food’ board!

The foundation of any great green enchilada is the sauce. Making your own homemade green enchilada sauce is surprisingly simple and adds a depth of fresh, tangy, and smoky flavor that canned versions can’t match. The process begins with roasting the core ingredients. Charring tomatillos, onions, and peppers under the broiler doesn’t just cook them; it caramelizes their natural sugars and develops a complex, savory character. This crucial step is the difference between a good sauce and a great one.

Ingredients

• 2 lbs tomatillos, husked and rinsed
• 1 large white onion, quartered
• 2-3 jalapenos or serrano peppers, stems removed (adjust for spice level)
• 4 cloves garlic, unpeeled
• 1/2 cup fresh cilantro, packed
• 1 cup chicken broth
• 1 tsp cumin
• Salt to taste

Instructions

1. Preheat your oven’s broiler to high. Arrange the tomatillos, onion, and peppers on a baking sheet.
2. Roast for 5-7 minutes, until the vegetables are softened and nicely charred in spots. Add the unpeeled garlic cloves to the pan for the last 2 minutes of roasting.
3. Let cool slightly, then peel the garlic. Transfer all roasted vegetables and any juices from the pan to a high-powered blender. Add the cilantro, chicken broth, cumin, and salt.
4. Blend until smooth. Be careful when blending hot liquids.
5. Simmer the sauce in a saucepan over medium heat for 10 minutes to allow the flavors to meld and deepen. This is a key step for flavor layering.

Pro-Tip: For a less acidic sauce, you can add a pinch of sugar or a quarter teaspoon of baking soda while simmering. This helps balance acidity without dulling the fresh flavor, a key to avoiding bitter tomatillos.

2. Cook and Shred the Chicken Filling

Save this time-saving tip for perfectly shredded chicken!

For the most flavorful and tender enchiladas, you need perfectly cooked shredded chicken. While there are many ways to prepare it, the goal is always to achieve moist, easy-to-shred meat that will absorb the flavors of the filling. Poaching is a simple and effective method, but for those short on time, the rotisserie chicken shortcut is a lifesaver. No matter which method you choose, the key is to ensure the chicken is not overcooked, which leads to a dry and stringy texture.

What You Need

• 2 lbs boneless, skinless chicken breast (about 3-4 breasts)
• OR 1 store-bought rotisserie chicken
• Salt and pepper to taste

Instructions

1. From Scratch: Place chicken breasts in a large pot and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
2. Shortcut: If using a rotisserie chicken, remove the skin and bones, and shred the meat using two forks. You should have about 3-4 cups of shredded meat.
3. Shred: Remove the poached chicken from the water and let it cool slightly. Using two forks, pull the meat apart to shred it.
4. Reserve about 1/2 cup of the poaching liquid to add back to the chicken if it seems dry. This is the key to avoid dry chicken.

Pro-Tip: For the fastest shredding, place the slightly cooled, cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15-20 seconds for perfectly shredded chicken with minimal effort.

3. Mix the Creamy Enchilada Filling

Pin this simple tip for the creamiest enchilada filling ever!

The heart of a great enchilada is its filling. A truly creamy and delicious result comes from creating a well-bound and flavorful enchilada filling mixture. The secret is to combine the shredded chicken not only with cheese but also with a creamy binder like sour cream or Mexican crema. Adding a portion of your freshly made Salsa Verde directly into the filling ensures every bite is moist and packed with tangy flavor, preventing the dreaded dry-chicken-in-a-tortilla syndrome.

Ingredients

• 3-4 cups shredded chicken (from previous step)
• 1.5 cups Monterey Jack cheese, shredded (plus more for topping)
• 1/2 cup sour cream or Mexican crema
• 1/2 cup of your homemade green enchilada sauce
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, 1.5 cups of the shredded Monterey Jack cheese, and the sour cream.
2. Pour in 1/2 cup of the warm green enchilada sauce. This is the secret to a moist, flavorful filling that doesn’t dry out during baking.
3. Mix everything together until well combined. Taste and adjust seasoning with salt and pepper if needed. Your enchilada filling mixture is now ready.

Pro-Tip: For an even richer, more decadent filling (similar to Enchiladas Suizas), substitute the sour cream with 4 ounces of softened cream cheese. This creates an ultra-creamy texture that holds together beautifully.

4. Soften the Corn Tortillas to Prevent Tearing

Never have a broken enchilada again! Pin this foolproof tortilla tip.

One of the most common frustrations when making enchiladas is having the corn tortillas crack and tear during rolling. The solution is simple but crucial: you must soften tortillas for enchiladas properly. While microwaving is an option, the most effective and authentic method is to quickly fry them in hot oil. This not only makes the tortillas pliable but also creates a thin barrier that helps prevent soggy tortillas by stopping them from absorbing too much sauce during baking.

Supplies Needed

• 12 corn tortillas
• 1/4 cup vegetable or canola oil
• A shallow skillet or pan

Instructions

1. Pour the oil into the skillet and heat over medium-high heat. The oil should be hot but not smoking.
2. Using tongs, carefully dip one corn tortilla into the hot oil for about 10-15 seconds per side. You are not trying to make it crispy, just soft and pliable.
3. Remove the tortilla, let any excess oil drip off, and place it on a plate lined with paper towels.
4. Repeat with the remaining tortillas, adding more oil to the pan as needed. This simple fry step is the secret to stop tortillas from tearing.

Pro-Tip: While some recipes suggest dipping tortillas in the sauce to soften, this often leads to soggy tortillas. The quick flash-fry method is the authentic method used in Mexico to create a barrier that keeps the tortilla intact and improves the final texture.

5. Assemble the Green Chicken Enchiladas

Ready to assemble? Pin this step for your next fiesta!

With all your components ready, it’s time to assemble the enchiladas. Proper assembly is key to a beautiful and delicious final dish. A few small details make a big difference: coating the bottom of the baking dish with sauce prevents sticking, and placing the rolled tortillas seam side down ensures they stay neatly rolled while baking. Don’t overstuff the tortillas, as this can cause them to burst. A consistent amount of filling in each one leads to even cooking.

What You Need

• A 9×13-inch baking dish
• Your prepared green enchilada sauce
• The softened corn tortillas
• The creamy chicken filling

Steps

1. Preheat the oven to 375°F (190°C).
2. Pour about 1 cup of the green enchilada sauce into the bottom of your 9×13 baking dish and spread it to coat the surface. This prevents the enchiladas from sticking.
3. Take one softened tortilla and spoon about 1/4 cup of the chicken filling down the center.
4. Roll the tortilla up snugly and place it seam side down in the prepared baking dish.
5. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish.

Pro-Tip: To ensure even filling distribution, visually divide your filling mixture into four quadrants in the bowl. Use one quadrant for every three enchiladas. This simple trick prevents you from running out of filling on the last few rolls.

6. Smother and Bake to Cheesy Perfection

The cheesy, bubbly result! Pin this for your dinner inspiration.

The final step before enjoying your creation is to bake the assembled enchiladas until they are hot, bubbly, and topped with gloriously melted Monterey Jack cheese. Be generous when you pour sauce over the top, ensuring every part of the tortillas is covered to keep them from drying out. While the recipe provides a specific time, the best indicator of doneness is a bubbling sauce and fully melted cheese.

What You Need

• The assembled enchiladas in the baking dish
• The remaining green enchilada sauce
• 1.5 cups shredded Monterey Jack cheese (or more, to your preference)

Instructions

1. Pour sauce over the rolled enchiladas evenly, ensuring all the tortillas are covered. This is key to keeping them moist.
2. Sprinkle the remaining 1.5 cups of shredded cheese evenly over the top of the sauce.
3. Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the sauce is bubbly and the cheese is fully melted.
4. For a golden-brown, bubbly top, turn the oven to broil and cook for an additional 1-2 minutes. Watch it carefully to prevent burning.
5. Let the enchiladas rest for 10 minutes before serving. This allows them to set up and makes serving easier.

Pro-Tip: If you prefer your enchiladas less “saucy,” you can reserve some of the sauce to serve on the side. However, for the creamiest result, ensuring the tortillas are fully smothered in sauce before baking is the best authentic method.

7. Garnish and Serve Your Delicious Enchiladas

The perfect plate! Pin this for your next fiesta!

Once your enchiladas are baked to bubbly perfection, the final touch is the garnish. Fresh toppings not only add visual appeal but also provide a contrast in texture and temperature that elevates the entire dish. A cool drizzle of Mexican crema or sour cream, a sprinkle of fresh cilantro, and some creamy avocado slices perfectly complement the rich, warm enchiladas. Serving them alongside classic sides transforms this delicious main course into a complete and satisfying meal.

Garnishes Needed

• Mexican crema or sour cream for drizzling
• Chopped fresh cilantro
• Sliced or diced avocado
• Thinly sliced radishes for a peppery crunch
• Crumbled cotija cheese for a salty finish

Serving Suggestions

1. Drizzle each serving with a generous amount of Mexican crema.
2. Sprinkle with fresh cilantro.
3. Top with avocado, radishes, and/or cotija cheese.
4. Serve the enchiladas hot, paired with classic sides like Mexican rice and refried beans.
5. A simple green salad with a lime juice vinaigrette also complements the rich enchiladas perfectly.

Pro-Tip: To make a quick avocado crema, blend 1 avocado, 1/4 cup sour cream, a splash of lime juice, and a pinch of salt until smooth. It’s a fantastic two-in-one garnish that adds creaminess and fresh flavor.

8. Properly Store and Reheat Leftover Enchiladas

Love leftovers? Pin these tips to make your enchiladas taste great the next day!

Proper storage and reheating are essential for enjoying your enchiladas the next day. To store leftover enchiladas, allow them to cool completely before placing them in an airtight container in the refrigerator. When it’s time to reheat chicken enchiladas, the oven is your best option to maintain the best possible texture and reheat without drying out. The microwave is faster but can sometimes make the tortillas overly soft.

Supplies Needed

• Airtight storage containers
• Aluminum foil

Instructions

1. Storage: Allow the enchiladas to cool completely. Transfer them to an airtight container or cover the baking dish tightly with foil or a lid. Store in the refrigerator for up to 4 days.
2. Reheating (Best Method – Oven): Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish. If they look a little dry, drizzle a tablespoon of water or chicken broth over the top. Cover tightly with foil.
3. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to let the cheese crisp up slightly. This is the best way to reheat without drying out.
4. Reheating (Quick Method – Microwave): Place a serving on a microwave-safe plate. Cover and heat in 60-second intervals until hot. Note that the tortilla texture may become softer with this method.

Pro-Tip: For make ahead tips, you can assemble the entire casserole (without baking), cover it tightly, and refrigerate it for up to 24 hours. When ready to eat, add 10-15 minutes to the initial baking time as the dish will be cold.

9. Explore Recipe Variations and Substitutions

Make it your own! Pin these easy recipe variations.

One of the best things about this recipe is its flexibility. You can easily adapt it to suit different tastes and dietary needs. Whether you’re looking for vegetarian options, a spicier kick, or a low-carb alternative, a few simple swaps are all it takes. This is also a great opportunity to explore the flour vs corn tortillas debate or experiment with different cheeses to find your perfect combination.

What You Need

• Alternative ingredients based on the variation you choose.

Ideas

1. Vegetarian Option: As a substitute for chicken, use a mixture of 1 can of black beans (rinsed and drained), 1 cup of corn, and 1 cup of sautéed spinach and mushrooms.
2. Spicier Version: Add an extra jalapeno or a de-seeded habanero pepper to the sauce when blending. You can also add 1/2 teaspoon of cayenne pepper to the chicken filling.
3. Low-Carb / Keto-Friendly: Instead of tortillas, use large, lightly steamed cabbage leaves or low-carb tortillas. Layer the filling and sauce like a lasagna to create a low carb green chicken enchilada casserole.
4. Different Cheeses: While Monterey Jack is classic for its melting ability, you can use a mix of Jack and sharp Cheddar for more flavor, or use authentic Queso Oaxaca for the best cheese pull.
5. Flour vs. Corn Tortillas: For a softer, doughier texture, you can use flour tortillas. Note that flour tortillas absorb more sauce and can become softer than corn. You do not need to fry flour tortillas before rolling.

Pro-Tip: When making vegetarian options with beans and corn, it’s important to still include a creamy binder like sour cream or cream cheese in the filling to achieve that signature luscious texture.

Key Takeaways: Your Quick Guide to Perfect Green Enchiladas

Here is a quick summary of the most critical steps to ensure your homemade enchiladas are a success every time. These expert tips address the most common challenges and guarantee a delicious, creamy, and authentic result.

• Homemade Sauce is a Game-Changer: The best flavor comes from a homemade green enchilada sauce made with roasted tomatillos and chiles. It’s easier than you think and far superior to canned versions.
• Don’t Skip Frying the Tortillas: The most critical step to prevent soggy tortillas and stop them from tearing is to quickly flash-fry corn tortillas in hot oil before filling and rolling.
• Creaminess Comes from the Filling: A truly creamy enchilada has a creamy element inside the filling, not just on top. Mix sour cream, cream cheese, and a bit of the sauce with the shredded chicken.
• Place Enchiladas Seam Side Down: To keep your enchiladas from unrolling during baking, always place them seam side down in the baking dish.
• Rest Before Serving: Letting the green chicken enchilada casserole rest for 10 minutes after baking allows it to set, making it much easier to serve clean, intact portions.

People Also Ask About Green Enchiladas with Chicken

Here are answers to some of the most common questions about making this classic dish.

How do you keep corn tortillas from breaking when making enchiladas?

The best way to keep corn tortillas from breaking is to quickly fry them in hot oil for 10-15 seconds per side. This process, a key culinary technique, makes them pliable and strong enough to roll without tearing. It also creates a slight barrier that helps prevent soggy tortillas as they bake in the sauce. Microwaving them wrapped in a damp paper towel is a less effective alternative.

Is green enchilada sauce the same as salsa verde?

While very similar, they are not always the same; green enchilada sauce is a type of salsa verde. Salsa verde (“green sauce”) is a broad category of sauces made with tomatillos. Green enchilada sauce is specifically a salsa verde that has been cooked down and often thinned with chicken broth to achieve the right consistency for smothering enchiladas. You can often use them interchangeably in a pinch.

What is the best cheese for green enchiladas?

The best cheese for green enchiladas is Monterey Jack due to its excellent melting properties and mild, creamy flavor. It creates a perfect cheesy pull without overpowering the tangy green sauce. Other great options include a mix of Monterey Jack and mild cheddar for more flavor, or for a truly authentic Mexican experience, use Queso Oaxaca, which is a Mexican string cheese that melts beautifully.

Can I use flour tortillas for enchiladas verdes?

Yes, you can use flour tortillas, but it will change the texture and flavor. Flour vs corn tortillas is a matter of preference. Flour tortillas result in a much softer, doughier enchilada, similar to a burrito. They don’t need to be fried before rolling. Traditional enchiladas verdes are almost always made with corn tortillas for their distinct flavor and firmer texture.

Why are my enchiladas soggy?

Your enchiladas are likely soggy because the corn tortillas were not properly prepared before baking. Dipping tortillas directly in sauce or failing to flash-fry them allows the tortillas to absorb too much liquid and turn to mush. Following the authentic method of briefly frying the corn tortillas in oil creates a barrier that helps them maintain their integrity in the sauce.

How long do you bake green chicken enchiladas?

You should bake green chicken enchiladas at 375°F (190°C) for 20-25 minutes. The goal is to heat the filling through and get the sauce hot and bubbly. The baking time is not to cook the ingredients but to meld the flavors and melt the cheese. For a browner top, you can broil them for an additional 1-2 minutes at the end.

Are green chicken enchiladas spicy?

They can be as spicy or as mild as you like; you control the heat. The spiciness comes from the chiles used in the green enchilada sauce, typically jalapenos or serrano peppers. For a milder sauce, remove all seeds and membranes from the chiles, or use fewer of them. For a spicier dish, leave some seeds in or add an extra chile.

Can I use rotisserie chicken for enchiladas?

Absolutely, using a rotisserie chicken is a fantastic time-saving shortcut. It’s a key part of the rotisserie chicken shortcut for a quick weeknight meal. Simply remove the skin and bones, shred the meat, and you’ll have perfectly seasoned, moist chicken ready for your filling, saving you about 20-30 minutes of prep time.

How do you make green enchilada sauce creamy?

To make a creamy green enchilada sauce, you can blend in a creamy agent after roasting the vegetables. While the recipe above creates a creamy filling, if you want the sauce itself to be creamy (like in Enchiladas Suizas), blend 1/2 cup of sour cream or Mexican crema directly into the finished sauce. Be sure to do this off the heat to prevent curdling.

What do you serve with green chicken enchiladas?

Green chicken enchiladas are traditionally served with Mexican rice and refried beans. Other excellent side dishes that complement the flavors include a simple cabbage slaw with lime dressing, black bean and corn salsa, or grilled Mexican street corn (elote). These sides help balance the richness of the cheesy, creamy enchiladas.

Final Thoughts on This Green Enchiladas with Chicken Recipe

Creating a truly memorable Green Enchiladas with Chicken Recipe at home is not only possible but deeply rewarding. By focusing on a few key culinary techniques, this recipe empowers you to produce an authentic, creamy, and incredibly flavorful Tex-Mex classic. The journey from roasting fresh tomatillos for a vibrant homemade salsa verde to pulling a bubbly, cheesy casserole from the oven is a satisfying one. The expert tips provided—like flash-frying corn tortillas to prevent sogginess and enriching the shredded chicken filling with sour cream and sauce—are the small steps that yield a professional-quality result. This tried and true method proves that you don’t need to choose between convenience and authentic flavor. This dish is more than just a recipe; it’s a reliable framework for a perfect main course that will bring the family to the table. What has been your biggest challenge with making enchiladas at home?

Last update on 2026-02-26 at 18:56 / Affiliate links / Images from Amazon Product Advertising API