Green Enchiladas with Chicken {Enchiladas Verdes}

Green enchiladas with chicken, or enchiladas verdes, are a comforting and flavorful dish that captures the essence of traditional Mexican cuisine. These enchiladas are packed with tender, shredded chicken, a creamy cheese filling, and are smothered in a zesty green enchilada sauce. The combination of flavors makes this dish both rich and tangy, while the green sauce adds the perfect balance of heat and freshness. Whether you’re preparing a meal for your family or hosting a gathering, enchiladas verdes are sure to satisfy everyone’s taste buds.

This recipe includes a homemade salsa verde that adds a fresh and tangy flavor to the enchiladas. If you’re short on time, you can use store-bought salsa verde to speed up the process, but homemade salsa verde really elevates the taste of the dish. With a few simple ingredients and easy steps, you’ll have a comforting meal that will leave everyone coming back for more.

Why You’ll Love This Recipe

These green enchiladas with chicken are the perfect combination of creamy, cheesy, and flavorful. The homemade salsa verde adds a zesty twist that complements the creamy filling inside each tortilla. The versatility of the recipe allows you to customize it based on your taste preferences, whether you prefer mild or spicy salsa verde. Using flour or corn tortillas gives you the option to choose your favorite base for the enchiladas. Plus, it’s a great way to use up leftover chicken, making it a quick and easy weeknight meal. The leftovers are just as delicious, making this dish perfect for meal prepping. Whether you’re a fan of Mexican cuisine or simply looking to try something new, enchiladas verdes will quickly become a family favorite.

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Ingredients

• 8 flour tortillas (8″) warmed, or 12-16 corn tortillas (see notes)
• 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded, see blog for recommendations)
• 1 7oz. can mild green chiles, drained (I used fire roasted)
• 4 oz. cream cheese room temperature (see notes)
• 3-4 cups shredded cheese, of your choice (I used a blend of colby jack & mozzarella)
• Salt & pepper to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• ¼ cup diced onion (optional add-in)

Green Enchilada Sauce:

• 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar)
• 1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde)
• 2 tablespoon olive oil

Variations

• Meat Options: Swap the chicken for other proteins such as ground beef, turkey, or pork for a different flavor profile.
• Cheese Choices: Customize the cheese by using sharp cheddar, Monterey Jack, or queso blanco. A mix of cheeses often adds more depth of flavor.
• Spicy Kick: Add jalapeños or hot sauce to the salsa verde or inside the filling for an extra spicy kick.
• Vegetarian Version: Replace the chicken with sautéed vegetables such as mushrooms, zucchini, and bell peppers for a vegetarian-friendly version of the enchiladas.
• Gluten-Free: Opt for corn tortillas instead of flour tortillas to make the dish gluten-free.

How to Make the Recipe

Step 1: Prepare the Green Enchilada Sauce

If you’re using homemade salsa verde, prepare it according to your recipe. Otherwise, pour the store-bought salsa verde into a bowl. In a small saucepan, combine the salsa verde with chicken broth and olive oil. Heat over medium-low heat, stirring occasionally, until the sauce is warmed through. Set aside.

Step 2: Prepare the Filling

In a large mixing bowl, combine the cooked chicken, green chiles, cream cheese, and shredded cheese. Season with salt and pepper to taste. If desired, add diced onion for extra flavor. Mix everything until well combined.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If you’re using flour tortillas, warm them in the microwave for about 20 seconds, or heat them on a skillet until soft. If using corn tortillas, lightly fry them in oil to prevent them from breaking.

Spread a small amount of the green enchilada sauce on the bottom of the baking dish. Then, spoon the chicken mixture into each tortilla, rolling them tightly and placing them seam-side down in the dish.

Step 4: Add Sauce and Cheese

Once all enchiladas are in the baking dish, pour the remaining green enchilada sauce over the top, making sure the tortillas are well-covered. Sprinkle the remaining shredded cheese over the top of the sauce.

Step 5: Bake the Enchiladas

Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you like a golden top, remove the foil during the last 5 minutes of baking.

Step 6: Serve and Enjoy

Once baked, remove the enchiladas from the oven and let them rest for a few minutes. Serve hot with your favorite toppings, such as sour cream, fresh cilantro, or avocado.

Tips for Making the Recipe

• For a creamier filling, add extra cream cheese or even a little sour cream to the chicken mixture.
• If using corn tortillas, make sure to briefly fry them in oil to avoid them tearing when you roll them.
• If you’re looking for a more intense flavor, roast the green chiles before adding them to the filling.
• Ensure the sauce is warm before pouring it over the enchiladas so it soaks into the tortillas more easily.
• If you’re short on time, using store-bought salsa verde and rotisserie chicken will make this recipe quicker to prepare.

How to Serve

Green enchiladas with chicken are delicious on their own, but they can be enhanced with a variety of toppings and sides. Consider serving them with a side of Mexican rice, refried beans, or a simple salad with a tangy vinaigrette. For extra flavor, add a dollop of sour cream, fresh cilantro, or a few slices of avocado. A squeeze of lime can also brighten up the dish and add a refreshing citrus note.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Freezing

You can freeze these enchiladas before baking. Assemble the enchiladas in the baking dish, cover with foil, and freeze for up to 3 months. When ready to bake, remove the foil and bake from frozen at 375°F (190°C) for 45-50 minutes, or until hot and bubbly.

Reheating

Reheat leftover enchiladas in the microwave or oven. If using the oven, cover the dish with foil to keep them from drying out while reheating.

FAQs

1. Can I use store-bought salsa verde?

Yes, you can use store-bought salsa verde for convenience. Just be sure to adjust the amount of chicken broth if using a store-bought version.

2. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and store them in the fridge for up to 24 hours before baking.

3. What can I use instead of cream cheese?

You can substitute the cream cheese with sour cream or a mix of ricotta and cream cheese for a lighter filling.

4. Can I use a different type of tortilla?

Yes, you can use either flour tortillas or corn tortillas. Flour tortillas are softer, while corn tortillas add a slightly firmer texture.

5. How can I make the enchiladas spicier?

You can make the enchiladas spicier by adding more chiles to the filling or using a hotter salsa verde.

6. Can I freeze these enchiladas?

Yes, you can freeze the assembled, unbaked enchiladas for up to 3 months. Just bake them directly from frozen when ready to eat.

7. How do I prevent the corn tortillas from breaking?

To prevent corn tortillas from breaking, lightly fry them in oil for a few seconds on each side before rolling them.

8. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option to save time and add extra flavor to the filling.

9. How do I make the enchiladas less greasy?

To make the enchiladas less greasy, you can use less cheese or opt for a lower-fat cheese option.

10. Can I make the green enchilada sauce ahead of time?

Yes, the salsa verde can be made a few days ahead of time and stored in the refrigerator for up to 3 days.

Conclusion

Green enchiladas with chicken are a perfect balance of creamy, cheesy, and tangy flavors, making them an ideal meal for any occasion. Whether you’re cooking for a family dinner, meal prepping for the week, or entertaining guests, these enchiladas will always be a crowd-pleaser. The ability to make adjustments to suit your taste, along with the ease of preparation, makes this recipe a go-to in any kitchen. Try it today, and enjoy the delicious flavors of homemade enchiladas verdes!

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