Name: Green Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 cup chicken broth; 1 cup enchilada sauce; 1 tsp cumin; 0.5 tsp garlic powder; 10 oz canned green chiles, drained and chopped; 12 count corn tortillas; 2 cups shredded cheddar cheese

Let’s talk comfort food. Remember those nights when you just needed something warm, cheesy, and satisfying? What is your favorite recipe for green chicken enchiladas? What’s better than enchiladas? What are some easy recipes to throw together? I promise, once you try these creamy, tangy enchiladas, they’ll become a staple in your rotation. What is the secret of homemade tomatillo sauce? What makes these green chicken enchiladas sing?

What is green chicken enchiladas?

Think of green chicken enchiladas as a cozy hug in food form. What are tortillas? They’re essentially tortilla chips filled with shredded chicken and cheese, smothered in a vibrant, spicy sauce. Tomatillo sauce, and then baked to bubbly perfection. Unlike red enchiladas, these use a fresh and flavorful green sauce. Made from tomatillos, peppers, and spices. Is it lighter, brighter, and just plain delicious? I always make a double batch of the sauce – it’s that good. Can you make salsa for chips?

Why you’ll love this recipe?

Let me count the ways! First and foremost, the flavor is just incredible. The tomatillo sauce is tangy, slightly spicy, and so, so fresh. It perfectly complements the tender shredded chicken and melty cheese. What I love most about this is how relatively easy it is to make. While the sauce might seem intimidating, it’s actually quite simple. Just roast the veggies, blend them up, and simmer! Plus, it’s naturally a more budget-friendly meal, using ingredients you can easily find at any grocery store. And finally, its versatility: you can easily customize these Green Chicken Enchiladas to your liking. Add more heat, swap out the cheese, or even use different fillings. If you’re a fan of Mexican food, like my Black Bean Burrito Bowls: What areIf you want something creamier, this is definitely the recipe for you.

How do I make green chicken enchiladas?

Quick Overview

How do I make green chicken enchiladas? How do you make tomato sauce? Start by roasting the tomatillos and peppers, then blending them with spices. While that simmers, you’ll shred your cooked chicken and mix it with cheese. What’s the best way to fill tortillas with sauce? Bake until bubbly. If you like What is the best part about prep? Can you make the sauce a day or two in advance? What’s a lifesaver on busy weekends?

Ingredients

What is Tomatillo Sauce?
* 1 pound tomatillos, husked and washed. I always look for ones that are firm and bright green.
* 2 poblano peppers
* 1 jalapeo pepper (or more, if you like it spicy!). I always deseed it to control the heat.
* 1/2 white onion, roughly chopped
* 2 cloves garlic, minced
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro
* 1 tablespoon lime juice
* 1 teaspoon cumin
* Salt and pepper to taste

For the Filling:
* 2 cups cooked shredded chicken. Rotisserie chicken is a great shortcut!
* 2 cups shredded Monterey Jack cheese. You can also use a Mexican blend or cheddar.
* 1/4 cup chopped onion
* 1/4 cup chopped cilantro
* Salt and pepper to taste

For the Enchiladas: For
* 10-12 corn tortillas. I prefer corn for the flavor and texture, but flour works too!
* Vegetable oil, for frying the tortillas (optional, but I highly recommend it!)
* Sour cream, for topping (optional)

How do I get started

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I usually use cooking spray, but a little bit of oil works just as well. How do I get my oven preheated for a long time?

Step 2: Roast the Vegetables

Place the tomatillos, poblano peppers, and jalapeo on a baking sheet. Roast for 20-25 minutes, or until the tomatillos are softened and slightly blistered. Roasting brings out the sweetness and depth of flavor in the tomatillos and peppers. Don’t skip this step! It’s important for the flavor, and remember to move the rack up so the top get roasted not burned!

Step 3: Blend the Sauce

When roasted vegetables are ready, transfer them to a blender or food processor. Add the onion, garlic, chicken broth, cilantro, lime juice, cumin, salt, and pepper. Mix well. When blending hot liquids, be careful! How do you vent the lid of a blender?

Step 4: Simmer the Sauce

In a saucepan, heat the sauce over medium heat for 10-15 minutes. Reduce the heat to low and serve immediately. Simmering helps the flavors meld together and intensifies the sauce. I always taste and adjust the seasonings at this point. Sometimes it needs a little more salt, sometimes it need more lime juice.

Step 5: Prepare the Filling

In a bowl, combine the shredded chicken, Monterey Jack cheese, onion, cilantro, salt, and pepper. Set aside. Can you add other ingredients to the filling? I sometimes throw in a can of diced green chiles for extra flavor.

Step 6: Soften the Tortillas (Important!)

Is it safe to fry corn tortillas in vegetable oil for a few seconds? How do you prevent them from cracking when you roll them? Is it safe to fry them in a dry skillet or microwave? What is the best texture and flavor? If you’re using flour tortillas, you can skip this step.

Step 7: Assemble the Enchiladas

Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 8: Cover and Bake

Tomatillo sauce: Pour the tomatillos evenly over the enchiladas. Sprinkle with any remaining cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. What happens when sauce is heated through?

Step 9: Serve and Enjoy!

Let the enchiladas cool for a few minutes before serving. Top with sour cream, if desired. What are some great Side Dishes to serve with rice and beans, or a salad? What are some of the best ways to eat them straight out of a bowl?

What to Serve It With

These Green Chicken Enchiladas are a complete meal in themselves, but they pair well with so many things! Here are some of my favorite serving suggestions:

For a Fiesta Feast: Serve with Mexican rice, black beans, guacamole, and tortilla chips. Don’t forget the margaritas!

For a Lighter Meal: Pair with a simple green salad with a lime vinaigrette.

As a Side Dish: These enchiladas are a great addition to any potluck or barbecue. They’re always a crowd-pleaser.

For a Quick Lunch: Leftover enchiladas are perfect for lunch the next day. Just reheat them in the microwave or oven.

My family also loves them with a dollop of sour cream and a sprinkle of fresh cilantro. Sometimes, I’ll add a side of mango salsa for a sweet and spicy kick.

Top Tips for Perfecting Your Green Chicken Enchiladas

Here are a few tips and tricks I’ve learned over the years to make these Green Chicken Enchiladas absolutely perfect:

Tomatillo Tip: Choose tomatillos that are firm, bright green, and have a tight-fitting husk. Avoid any that are sticky or have blemishes.

Spice Level: Control the heat by removing the seeds and membranes from the jalapeño pepper. You can also use a milder pepper, such as a Anaheim pepper.

Tortilla Prep: Don’t skip the step of softening the tortillas! This is crucial for preventing them from cracking. Frying them in a little bit of oil is my preferred method, but you can also warm them in a dry skillet or microwave. If you are going to microwave, wrap in a damp paper towel, as this helps to avoid them drying out.

Cheese Choice: Monterey Jack is a classic choice for enchiladas, but you can also use a Mexican blend, cheddar, or even pepper jack for a little extra heat.

Sauce Consistency: If your sauce is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.

Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add the sauce right before baking.

Freezing: These enchiladas freeze well! Assemble them as directed, but don’t bake them. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed.

Storing and Reheating Tips

Here’s how to properly store and reheat your Green Chicken Enchiladas to maintain their deliciousness:

Room Temperature: Do not leave cooked enchiladas at room temperature for more than 2 hours. Bacteria can grow rapidly at temperatures between 40°F and 140°F.

Refrigerator Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Make sure they’ve cooled down completely before refrigerating to prevent condensation.

Freezer Instructions: To freeze enchiladas, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. For best results, add the sauce after thawing but before cooking to stop tortillas from getting soggy.

Reheating in the Oven: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and bake for 15-20 minutes, or until heated through. If the cheese isn’t melted enough, remove the foil for the last few minutes of baking.

Reheating in the Microwave: Place the enchiladas on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat them, or they may become dry.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this gluten-free by using corn tortillas. Just make sure to check the labels of all your ingredients to ensure they are gluten-free, especially the chicken broth and any pre-made spice blends. Some brands use wheat flour as a thickening agent.

Do I need to peel the tomatillos?

Yes, you need to remove the husks from the tomatillos before roasting them. The husks are papery and inedible. Just peel them off and wash the tomatillos before using them.

Can I make this as vegetarian instead?

Absolutely! Swap out the chicken for black beans, sauteed vegetables (like zucchini, corn, and bell peppers), or even crumbled tofu. Just make sure to adjust the seasonings to your liking. A little cumin and chili powder go a long way!

How can I adjust the spice level?

To reduce the spice, remove the seeds and membranes from the jalapeño pepper. You can also use a milder pepper, such as a Anaheim pepper. To increase the spice, add more jalapeño or a pinch of cayenne pepper to the sauce.

What can I use instead of Monterey Jack cheese?

You can use any cheese that melts well, such as cheddar, Mexican blend, pepper jack, or even Oaxaca cheese.

Final Thoughts

These Green Chicken Enchiladas have been a family favorite for years, and I know they’ll become one of yours too! They’re easy to make, incredibly flavorful, and perfect for a weeknight meal or a special occasion. The creamy tomatillo sauce, tender chicken, and melty cheese are a match made in heaven. And honestly, the satisfaction of pulling them out of the oven, bubbly and golden, is just the best feeling! If you enjoyed this recipe, be sure to check out my recipe for Spicy Chorizo Tacos – another family favorite! Happy cooking! I can’t wait to hear how yours turn out. Leave a comment below and let me know what you think. And don’t forget to rate the recipe!