Green Chicken Enchiladas

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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.

Green Chicken Enchiladas in a casserole dish with cilantro leaves spread across the top of the dish.

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

A shot of all the ingredients in this dish sitting in individual vessels. Ingredients include the following: Tomatillos, poblano chile, cilantro, onion, jalapenos, garlic, chicken stock, olive oil, salt, lime juice, flour tortillas, creme fraiche, red onions, vegetable oil, milk, salt, cotija, red pepper flakes, coriander, monterey jack cheese, and rotisserie chicken.
  • 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.

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.

Green Chicken Enchiladas in a casserole dish.

How to Make Green Chicken Enchiladas

A baking sheet lined in tin foil with the poblanos, onions, and tomatillos.

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.

A blender with with serrano chiles, garlic, chicken stock, cilantro, and lime juice.

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.

Chile Verde sitting in a bowl.

Step 3: Transfer to a large bowl, then season with salt and pepper as needed.

Rotisserie chicken ,coriander and red pepper flakes sitting in a white bowl covered with the green enchilada sauce.

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.

All ingredients in the bowl (rotisserie chicken and green enchilada sauce) have been tossed to combine.

Step 5: Toss to combine.

8 tortillas have been fried and placed on top of a paper towel.

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.

All the tortillas have been smothered in the green enchilada sauce.

Step 7: Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet.

8 enchiladas filled with chicken sitting in a baking dish covered in the green enchilada sauce.

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.

A baking dish full of enchiladas covered with shredded cheese.

Step 9: Top with the remaining green sauce and then pile on the cheese.

A baking dish full of enchiladas covered with melted and baked shredded cheese.

Step 10: Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.

A small bowl filled with creme frachie and milk.

Step 11: While the enchiladas are baking, combine the crème fraîche and milk and season with salt.

The final dish of green enchiladas topped with crem fraiche onions, cotija cheese, and cilantro.

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!

Chicken Enchiladas Verde from www.whatsgabycooking.com (@whatsgabycookin)

Green Chicken Enchiladas

Author: Gaby Dalkin
4.9 from 17 votes
These Green Chicken Enchiladas are absolute perfection! You'll be obsessed.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course, Dinner
Cuisine Mexican
Servings 6 people

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.

Nutrition Information

Calories: 1230kcal | Carbohydrates: 95g | Protein: 41g | Fat: 77g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 1734mg | Potassium: 795mg | Fiber: 9g | Sugar: 14g | Vitamin A: 835IU | Vitamin C: 38mg | Calcium: 614mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

85 Comments

  1. If you don't want to go to the trouble of preparing the tomatillos, what can you use in place of them?

  2. 5 stars
    So good … like… stupid good ! I can’t eat onions so I used shallots. Having an o in allergy makes eating Mexican out challenging. This was absolutely delish.!

  3. 5 stars
    These were amazing! But for some reason, the bottom of the enchiladas were soggy. What did I do wrong? I followed the recipe!

  4. 5 stars
    This is by far the best Chicken Enchiladas I have ever made. The sauce is to die for! And it doesn't take very long to make it either. Who knew? Thanks for sharing. This is a keeper and my go to Enchilada recipe from now on.

  5. Ok this was so delicious...and you are spot on...the flour tortillas make all the difference .

  6. The recipe is a go to for us. Easy, incredibly good. I always double the recipe for the sauce so I can whip up more.

  7. Made this last night and it was amazing!!!! My husband and son loved. No one missed having meat! I made 2 substitutions- I had roasted butternut squash in the fridge so I mashed and used in place of sweet potato. I used aged cheddar in place of cheeses called for as it was what I had.

  8. 5 stars
    AMAZING! This was my first time making enchiladas and it was delicious. That sauce is on point and I saved a small bowl of it for chip dippin’.

  9. These. Are. Amazing!!!

    The sauce. Oh my...I almost bought a jar to save some time, so happy I didn’t! My husband said we should bottle the sauce.

    These are an absolute must!

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