Prepare to make the most epic enchiladas on the face of the earth... Green Chicken Enchiladas. Pair this dish with a margarita or my favorite ranch water and you have what I deem to be the most perfect dinner.
Table of Contents
Why I love this Recipe
I've just been on an enchilada kick. And it's all been part of some recent research and development on what makes the absolute perfect enchilada - and THIS IS IT. Green Chicken Enchiladas are by definition perfect. I think it's safe to say my new life goal is to order enchiladas every single time I see them on a menu.
The sauce for the Green Chicken Enchiladas is tangy and savory and smoky and only slightly spicy. The enchiladas are loaded with rotisserie chicken plus some spices and are wrapped in a flour tortilla. Now let's just stop for a hot second, this might be up for debate, the whole flour vs. corn tortilla situation, but I've tested these various ways and the flour wins every time. It rolls better. It doesn't fall apart or crack when baking. And it's just downright delicious.
So there, now that that's out of the way, let's get back to the good stuff. Once the sauce is made, the enchiladas are stuffed, sprinkled with, not 1, but 2 kinds of cheese and baked, all that's left is to top them with some slivered red onions, crema and some cilantro. In one word... perfection. Now go make these Green Chicken Enchiladas and come back and tell me if they in fact rocked your world!
Ingredients
- Rotisserie Chicken - hot tip shred the chicken in your mixer to save time while making these Green Chicken Enchiladas
- Spices - I like to use ground coriander, red pepper flakes, and kosher salt to season the chicken mixture
- Vegetable Oil - safflower oil or avocado oil also works for warming the tortillas
- Flour Tortillas - you can use corn tortillas, see my note on the substitution below
- Cheese - I use a mix of shredded Monterey Jack cheese and cotija cheese
- Crema - we're whipping up a quick crema to drizzle on top of our enchiladas using crème fraîche and a splash of milk
- Homemade Tomatillo Sauce - the recipe is below and super easy to make, everything pretty much gets thrown into a blender
- Red Onion and Cilantro - to garnish on top of the Green Chicken Enchiladas
*For the full list of ingredients and directions see the recipe card below
Variations and Substitutions
Green Enchilada Sauce – While the homemade green enchilada sauce in this recipe with rock your world you can totally take a store-bought shortcut and use your favorite jarred green enchilada sauce instead. Check out the one I use for the shredded chicken verde.
Cheese – I love a Montery Jack and Cotija cheese moment because it melts so beautifully. Cheddar, Colby Jack, Pepper Jack, a Mexican-blend or anything similar would also work wonderfully!
Flour Tortillas - Traditionally enchiladas are made with corn tortillas, but you’ll see that this recipe calls for flour tortillas. This is just my personal preference, I find flour tortillas easier to roll and less likely to break compared to corn tortillas. That being said, feel free to use corn tortillas in this recipe.
How to Make Green Chicken Enchiladas
Step 1: Preheat the oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano.
Step 2: Transfer the mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth.
Step 3: Transfer to a large bowl, then season with salt and pepper as needed.
Step 4: Add the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper.
Step 5: Toss to combine.
Step 6: Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry the tortilla, turning once, about 5 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
Step 7: Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet.
Step 8: Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito. Place seam side down in the prepared baking dish as you go, fitting them all in.
Step 9: Top with the remaining green sauce and then pile on the cheese.
Step 10: Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
Step 11: While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
Step 12: Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
Tips & Tricks
My first tip is to slightly warm the tortillas in some vegetable oil for 5 seconds on each side before assembling. This helps make them more pliable and easier to roll.
The second tip is to spread a thin layer of enchilada sauce on the bottom of the pan and a thin layer on top of the enchiladas once they’re in the baking dish. You don’t want to drown the enchiladas in the sauce, you’re just trying to coat them.
FAQs
Is green enchilada sauce the same as salsa verde?
The difference between the two is that green enchilada sauce is cooked where salsa verde is blended and served raw.
What is the secret to good enchiladas?
My top tip for enchiladas is to warm the tortillas in vegetable oil for 5 seconds on each side to make them easier to roll and less likely to break.
What goes good with green chicken enchiladas?
I like to serve enchiladas with a chopped salad, Mexican Pinto Beans, Chili Lime Creamed Corn, and or Guacamole.
Why are my chicken enchiladas soggy?
Here are two tips to fix soggy enchiladas. First, slightly warm the tortillas by frying them in some vegetable oil before assembling for 5 seconds on each side before filling and rolling. The second tip is to spread a thin layer of enchilada sauce on the bottom of the pan and a thin layer on top of the enchiladas once they’re in the baking dish. You don’t want to drown the enchiladas in the sauce, you’re just trying to coat them.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Green Chicken Enchiladas
Equipment
Ingredients
For the sauce
- 2 tablespoons olive oil
- ½ onion quartered
- 1 poblano chile halved
- 2 pounds tomatillos about 20 medium, husks removed, rinsed
- 2 serrano chiles chopped
- 3 garlic cloves smashed
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro leaves with tender stems chopped
- 1 tablespoon fresh lime juice
- Kosher salt
For the enchiladas
- ½ rotisserie chicken skin removed, meat shredded
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- Kosher salt
- 1 cup vegetable oil
- 8 6-inch flour tortillas
- 8 ounces shredded monterey jack cheese thinly shredded
- 2 ounces Cotija cheese finely grated for serving
- ½ cup crème fraîche
- 1 tablespoon milk or water
- ½ red onion thinly sliced
- fresh cilantro to garnish
Instructions
- Preheat the oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano. Transfer the mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season with salt and pepper as needed.
- Toss the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper.
- Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry the tortilla, turning once, about 5 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
- Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito.
- Place seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
- While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
- Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
Notes
- If you aren't familiar with tomatillos, they have a papery husk that needs to be removed first, and then give them a quick rinse so they aren't sticky.
So delicious! I used a store-bought sauce because 2 under 2 but followed the rest of the recipe. It was easy and came together during nap time.
These enchiladas are off the hook. 10/10 and just as good leftover. The quick tortilla fry in the oil is a game changer.
Approximately how many cups of shredded chicken would be equivalent to 1/2. of the rotisserie chicken?
I've made these multiple times and LOVE them, but wondering if I could make them the night before and assemble, and then bake in the morning?
yes that should be fine!! The tortillas might just get slightly more wet from sitting overnight
Can you make the sauce the day before?
sure can!
These were amazing. I made this with the Mexican pinto beans and chili lime creamed corn, which honestly felt like quite a bit of work. It was so worth it though. Everything was delicious. It was quite a bit more flavorful than anything I've had at a restaurant. So impressed with how all three of these recipes turned out.
what are your thoughts on adding corn and black beans to the filling? would that be too many different ingredients?
sounds delish to me!
I had never found an enchilada recipe that was worth the trouble until this recipe. They were delicious! Question: would these freeze well? Cooking as an empty nester and would love to make half, freeze half.
yes - they freeze brilliantly
Hi!! Would you freeze these before baking or after baking?! Thanks for your help!!
I would freeze before baking, thaw and then bake!
I would love to make these with Corn Tortillas. Some members of the family have Gluten issues. Have you ever made them with Corn Tortillas, instead of Flour?
yes - still delish!
I made these for dinner tonight and they were delish! I followed the recipe exactly. The verde sauce was amazing! Next time I going to try and save a few calories and not fry the tortillas. This will definitely be on repeat at our house.