Green Chicken Enchiladas

Green chicken enchiladas are mouthwatering; even a novice cook can make them. The best thing is how easy it is to adjust to your palate; green enchiladas can be filled with a variety of ingredients, including beans, vegetables, cheese, meat, seafood, or combinations. Try them today with this easy step-by-step recipe at home. 

Green Chicken Enchiladas / Enchiladas Verdes de Pollo

The difference between Green chicken Enchiladas and the rest of the enchilada recipes is that these are topped with cream sauce and Swiss cheese and then baked.

Enchiladas can be made ahead of time, covered tightly, and then stored in your fridge for a couple of days until you’re ready to bake them. For example, the ones in the picture were prepared on Sunday and baked until Wednesday.

Frequently asked questions about Green Chicken Enchiladas. 

Is green enchilada sauce the same as salsa verde?

Both are very similar, with the main ingredient of tomatillos. But some people like their enchilada sauce with poblano or other green ingredients. Another difference is the addition of Mexican crema to the enchilada sauce to reduce the amount of acidity. 

What’s green enchilada sauce made of?

For this recipe, you will need tomatillos, garlic, white onions, and cilantro to make the traditional sauce. Some people, especially in the United States, add other ingredients like poblano peppers, green chiles, or the new Mexican chile Verde. 

Are enchiladas better with corn or flour tortillas?

The traditional recipe in Mexico only uses corn tortillas. However, enchiladas can also use flour tortillas, this is very rare. The use of corn tortillas gives this recipe a unique and well-balanced flavor to the enchilada sauce. But, it is a personal preference and can be easily changed. 

What can I use instead of enchilada sauce?

There are many enchilada sauce substitutions. My recipe Easy enchiladas recipe is a quick and easy recipe made with a store-bought sauce. Or my pinto beans enchilada made with beans instead of tomato base sauce to give you an idea. An enchilada is a wrapped and filled tortilla covered in a sauce, preferably spicy, with a tomato base, but it can be substituted with your favorite sauce. 

How to make Green Chicken Enchiladas

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Ingredients:

For the Salsa

• Green tomatillos 
• Chopped white onion
• Garlic clove
• Serranos peppers (or jalapeno peppers)
• Salt 
• Water
• Chopped cilantro (optional)
• Mexican cream or sour cream

For the enchiladas

• Cooked shredded chicken breast (leftover rotisserie chicken is also ok)
• Shredded Swiss cheese (Muenster or Monterey Jack Cheese also works fine)
• Corn tortillas
• White onion
• Vegetable oil for frying

Directions:

Make your green enchilada sauce:

• Before you start cooking the tomatillos, remove the papery husk all around them and wash them thoroughly. Also, take this time to wash the serrano peppers as well.
• In a big enough saucepan, bring the water to a boil.
• Add the serrano peppers and tomatillos to the boiling water for about 12 to 15 minutes.

• After the tomatillos and peppers have finished boiling, drain all the water from the pot, reserving ¼ cup of water the liquid for later.
• In a blender or food processor, add the peppers, tomatillos, garlic, chopped onion, Mexican Cream,  and cilantro in a blender and process until you have a smooth sauce. Set aside in a bowl or deep dish. 

Prep the tortillas:

• Heat a large skillet over medium heat; warm oil and dip the tortillas one at a time into the oil to soften, giving it just a few seconds per side. Besides softening them for easy rolling, another reason that we do this is to avoid the tortillas from breaking. 
• Transfer onto a plate covered with paper towels to drain any excess oil. Preheat oven to 350°F.

Note: I prefer to brush the tortillas with oil and then warm them in a skillet to use less oil. If you don’t want to use oil, you can use cooking spray, making sure they are covered completely. 

Season your chicken mixture:

• Season the chicken with salt and pepper. You can also add garlic powder if you like.

Assemble the Green Chicken Enchiladas:

• Fill the center of each tortilla with the chicken and roll it up.

• Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer in a baking dish, place seam side down.

• Cover with the rest of the sauce; sprinkle with cheese. Bake for 30 minutes or until the cheese starts to brown. Serve immediately.

How to serve your green chicken enchiladas.

Enchiladas are a meal by themselves, but you can serve them with a side of refried black beans and a few slices of avocado. Enjoy!

Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!

Provecho!

Mely, the cook at Mexico in my Kitchen!

More Authentic Mexican Recipes:

If you enjoyed this recipe, take a look at some of these other authentic Mexican recipes:

Red enchiladas

Creamy enchiladas 

Quick Enchiladas Suizas

For more recipes, follow us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

Did you like the recipe? Please let me know in the comments section, do you have questions or share the link with your friends. I hope you have an incredible time cooking!

Provecho!

Mely, the cook at Mexico in my Kitchen!

📖 Recipe