Well it is Spring again, and my allergies are worse than ever!! How is that possible? I left Iowa hoping to leave my allergies behind, but that is apparently not how it works. The amount of pollen in Phoenix is through the roof. I guess I didn’t look into it enough. The last thing that I want to do while living in a Sudafed induced fog, is cook. I can’t think straight, so it’s hard for me to do things like play with sharp knives or remember to turn things off. That is where Simple Chicken Enchiladas Verdes comes in.
When I was wondering around the grocery store a few weeks ago looking for ideas to incorporate into my Instant Pot Salsa Verde Shredded Chicken, I came across this Green Chile Enchilada Sauce.
and I was intrigued. There must be something I can make with it, right? Fast forward to this week, and I was chosen to complete two upcoming sponsored posts for Cinco de Mayo…and the creative juices started flowing. My son’s girlfriend Kristin and I were tossing ideas back and forth for those two posts, and then I seriously started craving Mexican food!! Time to get creative with this enchilada sauce.
I had a rotisserie chicken, a container of Fage Greek yogurt, and flour tortillas for the upcoming recipe…yep, I’m gonna use them to create Simple Chicken Enchiladas Verdes.
Green chicken enchiladas are a flavorful Tex-Mex dish that makes for a hearty and comforting weeknight meal. These enchiladas get their name from the green tomatillo salsa or green enchilada sauce that is used to coat the tortillas. I love making green chicken enchiladas at home because they are simple to prepare, customizable, and full of zesty Mexican flavors.
This article will show you how to make delicious green chicken enchiladas, from making the filling to putting the enchiladas together and baking them. I’ll also give you advice on how to choose ingredients, talk about my favorite toppings, and show you how to change the recipe to suit your tastes. Let’s get started!
Ingredients for Green Chicken Enchiladas
The filling for these enchiladas starts with chicken and cheese. You can use leftover rotisserie chicken or poach your own chicken breasts for the chicken. I like to use a mix of Monterey Jack and cheddar cheeses, but any melty Mexican cheese will do.
In addition to the chicken and cheese, you’ll need:
- Flour or corn tortillas
- Salsa verde or green enchilada sauce
- Onion and garlic for sautéing
- Spices like cumin, oregano, and chili powder
- Cilantro for freshness
Feel free to customize the filling with any extra veggies or seasonings you like! Zucchini, black beans, corn, and diced green chiles are all tasty additions.
Step-by-Step Instructions
Follow these simple steps for assembling perfect green chicken enchiladas every time:
1. Make the Filling
Start by sautéing diced onion and garlic in a skillet until soft. Add shredded chicken, spices, diced veggies, and a bit of the green enchilada sauce. Stir to coat evenly. Turn off heat and mix in 1-2 cups shredded cheese so it can melt.
2. Soften the Tortillas
To make rolling easier, lightly fry or microwave flour tortillas until just pliable. For corn, heat them up directly on the burner.
3. Roll the Enchiladas
In the middle of each tortilla, put about a third of a cup of filling. Roll up and place seam-side down in a baking dish.
4. Cover with Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Top with more cheese.
5. Bake
Cover and bake at 350°F for 25-30 minutes until hot and melty. Top with cilantro and serve!
Tips for Delicious Enchiladas
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Look for salsa verde in the Mexican foods section of major grocery stores. You can also make your own from tomatillos.
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Instead of flour tortillas, try corn for added authentic flavor. Just warm them before rolling.
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Don’t overstuff the tortillas or they won’t roll properly. Less is more here.
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Prevent soggy bottoms by layering sauce on top, not below.
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Make it veggie-full by adding zucchini, corn, black beans, etc. to the filling.
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Garnish with avocado, cilantro, sour cream for extra flavor.
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Swap the chicken for shredded pork, beef, or vegetables for more variety.
Customize the Flavors
One of the great things about enchiladas is how versatile they are. You can easily give them different flavor profiles by switching up the ingredients:
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For a spicy kick, add diced jalapeños and chili powder to the filling.
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Make it cheesy with extra Monterey Jack, queso fresco, or Mexican cheese blends.
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Add smoky chipotle chiles in adobo sauce for deep, earthy flavors.
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Pump up the herbs with extra cumin, oregano, and cilantro.
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To add sweetness, throw in some corn, carrots, or butternut squash.
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For extra richness, stir in a spoonful of sour cream or cream cheese.
Freezing and Leftovers
Like most baked casseroles, green chicken enchiladas freeze beautifully. Let the cooked enchiladas cool completely, then wrap tightly in plastic wrap and foil. They will last up to 3 months in the freezer. To reheat, unwrap and bake at 350°F until hot.
You can keep extra enchiladas in the fridge for three to four days. Enchiladas are great because they taste even better the next day after the flavors have had time to mix. Just reheat individual portions in the microwave as needed.
For Enchilada Lovers
Loaded with spicy, cheesy goodness, these green chicken enchiladas are sure to satisfy your Tex-Mex cravings. The filling is endlessly adaptable, so have fun switching up ingredients to make exactly what your taste buds are asking for. Just be sure to serve them up with all your favorite enchilada accompaniments like guacamole, Mexican rice, beans, and margaritas! Now you’re ready to become an enchilada master. ¡Buen provecho!
How to make Simple Chicken Enchiladas Verdes
Preheat oven to 400 degrees. Grease or butter a 9 x 13 inch baking dish, set aside.
Combine the green enchilada sauce and yogurt/sour cream together in a bowl. Cook and shred some chicken breasts, or tear apart a rotisserie chicken.
Mix the chicken, 1 cup of sauce mixture, 1/4 cup of cilantro, and 1 1/2 cups of cheese together in a separate bowl.
Pour 1 cup of enchilada sauce in the baking dish and spread around to cover.
Scoop 1 cup of chicken mixture and place it in the center of a tortilla.
Fold and wrap the tortilla around the chicken mixture and place seam side down in the baking dish. Continue with the remaining tortillas.
Pour 1 1/2 cups of the enchilada sauce over the top of the filled enchiladas.
Sprinkle the remaining cheese over the top of the sauce.
Cover with foil and bake for 20 to 30 minutes, until the sauce is hot and bubbling. Remove and set aside to set for a few minutes.
Garnish with crumbled or shredded Queso Fresco and remaining cilantro.
Serve with remaining enchilada sauce and toppings of your choice, guacamole, tomatoes, etc. I poured some of the sauce on the plate, then topped it with these hot and delicious, Simple Chicken Enchiladas Verdes. OMG…so yummy!!.
Notes:
- That brand of green chile enchilada sauce was the only one that didn’t have MSG or any other strange ingredients, so I chose it. I added the yogurt to cool it down because it was too spicy for me… and drank lots of water.
- That’s fine, you can use corn tortillas. Just warm them up in hot oil or the microwave to make them bendable. You will also need twice as many.
- They were already soft and fresh, so I didn’t have to soften them first. You can always wrap them in plastic wrap and heat them for 15 to 20 seconds in the microwave.
- I used queso fresco for added flavor and color. It’s also possible to choose Queso Cojito or Queso Blanco.
- If you like things very spicy, you can use Pepper Jack cheese instead of Monterrey Jack.
My enchiladas were great, even though they were spicier than I thought they would be. I will definitely make them again. Maybe in October when the stupid yellow bushes start blooming again, LOL.
The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!
FAQ
What do you need for green enchiladas?
Ingredients2 ½ cups cooked, shredded chicken. 2 ⅓ cups shredded mozzarella. 2 ⅓ cups shredded Monterey Jack. ¾ cup sour cream. 2 tablespoons taco seasoning. 10 (6 inch) corn tortillas. 1 (28 oz) can green enchilada sauce. Finely chopped cilantro, for serving (optional).
What is the secret to good enchiladas?
Fresh ingredients, the right way to make the tortillas, a tasty sauce, and careful assembly are what make enchiladas taste great. Using fresh, high-quality corn tortillas, lightly frying them to prevent sogginess, and crafting a homemade sauce with dried chilies and spices are key.
What are the ingredients in real good chicken enchiladas?
Chicken Tortilla (Chicken, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Sunflower Oil, Natural Flavors), Tomatillo, Chicken Breast with Rib Meat, Water, Monterey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Jalapeno, Onion, Salt, Cilantro, Xanthan Gum, Citric Acid, .