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Home » Recipes » Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

by Mike Hultquist · May 1, 2023 · 35 Comments · Jump to Recipe

Chicken Enchiladas Verde Recipe (Enchiladas with Green Sauce)

These enchiladas with green sauce are stuffed with tender chicken, smothered in tangy salsa verde, then topped with melty cheese and baked, easy to make!

Chicken Enchiladas Verde Recipe (Enchiladas with Green Sauce)

Enchiladas with Green Sauce

We're cooking up a batch of Chicken Enchiladas with Green Sauce, my friends! Would you care for some? Come on in!

Green chicken enchiladas, or chicken enchiladas verdes in Spanish, are a traditional Mexican dish made with tortillas filled with shredded chicken or other fillings topped with in a green sauce, or salsa verde, made from tomatillos, chilies, garlic, and other seasonings.

Salsa verde enchiladas are often topped with cheese and other fixings, like onions, Mexican crema, or fresh herbs. Enchiladas verdes are typically served with rice and beans and are a popular dish in many Mexican restaurants.

Let's talk about how to make enchiladas verdes, shall we?

Chicken Enchiladas Verdes Ingredients

The printable instructions with exact measurements is listed in the recipe card at the bottom of the post.

  • Boneless Chicken. Use chicken breast or thicken thighs. You can use pre-cooked chicken as a time saver.
  • Seasonings. Chili powder, garlic powder, onion powder, Mexican oregano, salt and black pepper.
  • Olive Oil.
  • Chicken Broth. For poaching the chicken. You can also use a flavorful Mexican style lager.
  • For the Green Chicken Enchiladas
  • Green Enchilada Sauce. Try my homemade green enchilada sauce recipe for the best flavor. So much better than a store bought tomatillo salsa.
  • Corn Tortillas. Warmed or lightly toasted, for better pliability and easier rolling. You can use flour tortillas, but corn is more traditional.
  • Shredded Mexican Cheese. Use Monterey Jack, white cheddar, asadero, manchego, or queso quesadilla cheeses.
  • For Serving. Fresh cilantro, queso fresco, chopped fresh jalapenos or serranos, fresh cut limes, diced tomato, crema or sour cream, spicy chili flakes, your favorite hot sauce

How to Make Chicken Enchiladas Verdes - The Recipe Method

Season and Sear the Chicken. First, heat a small pan to medium heat and add the olive oil.

Season your chicken with the blend of seasonings, then sear the chicken a couple minutes per side to let it brown up.

Poach the Chicken. Pour in the broth or beer and cover. Reduce the heat to low and let the chicken simmer about 30 minutes, or until it cooks through and becomes very tender.

Shred the Chicken. Remove the chicken from the heat and shred it with a fork. I set it into a separate bowl for this.

Cooking, then shredding chicken to make enchiladas verde

Prep for Baking. Heat the oven to 350 degrees F.

Sauce the Baking Dish. Spoon some of the green enchilada sauce onto the bottom of a 8x11 baking dish and spread it out, just enough to cover the bottom.

Roll the Chicken Enchiladas. Spoon the chicken into each of the warmed corn tortillas and roll them up. Set them side by side in the dish with the seam side down. They will all nestle up together.

Rolling chicken into corn tortillas, then setting them into a baking dish with verde sauce (green sauce)

Top with Sauce and Cheese. Pour on the remaining sauce, then top with the remaining cheese. You can easily add more cheese than I added, to your preference.

Spooning green sauce (verde sauce) and shredded cheese over a dish full of enchiladas

Bake the Chicken Enchiladas. Bake the chicken enchiladas verdes for 20 minutes, or until the cheeses are nicely melted.

Garnish and Serve. Remove from heat and top the enchiladas with your favorite toppings.

Boom! Done! Your salsa verde chicken enchiladas are ready to serve! Pretty easy recipe, isn't it? And HUGE on flavor. I hope you love my green chicken enchiladas recipe as much as we do.

Chicken Enchiladas Verde in a baking dish, ready to serve

How Much Will This Serve?

My chicken enchiladas verde recipe will serve 4-6 people very easily. If you're super hungry, serve 4.

Also, these are GREAT the next day. We're only a 2 person household, so I can make this exact size recipe, enjoy it for dinner, then enjoy it again for lunch the next day.

Recipe Notes & Tips

Use the microwave to warm the corn tortillas so they are more pliable, or warm them in the oven or lightly fry them in a pan. Otherwise they might split when you try to fill them with the shredded chicken.

If you'd like to save time, you can pan cook the chicken then chop it instead of waiting for it to become tender and easy to shred. You can also use rotisserie chicken if you'd like, or leftover cooked chicken.

As a variation, use tender shredded pork shoulder instead of chicken. It is so delicious.

Storage and Leftovers

Leftover chicken enchiladas verdes can be stored in the refrigerator for up to 5 days in a sealed container. If you want to store them for longer, you can freeze them for up to 3 months.

To enjoy them again, thaw them overnight in the refrigerator and reheat in the oven or microwave until they're heated through.

Patty's Perspective

I am IN LOVE with Enchiladas Verde. I could eat verde sauce every day. I just love the flavor of tomatillos and I really love this spiced up version. Whenever I have a chance I choose enchiladas at a Mexican restaurant. Now….if only I could figure out a way to convince Mike to make this more often!!

Try My Other Popular Mexican Recipes

  • Chicken Enchiladas Rojas
  • Red Enchilada Sauce
  • Beef Enchiladas
  • Mexican Picadillo
  • Slow Cooker Pork Carnitas
  • Mexican Chicken Tortas
  • Salsa Verde
  • Salsa Roja
  • Chile Relleno Casserole
Chicken Enchiladas Verde served on a plate with crumbled white cheese

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Chicken Enchiladas Verde Recipe (Enchiladas with Green Sauce)
Print

Chicken Enchiladas Verdes (Enchiladas with Green Sauce Recipe)

These enchiladas with green sauce are stuffed with tender chicken, smothered in tangy salsa verde, then topped with melty cheese and baked, easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Mexican
Keyword: dinner, enchilada
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories: 442kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.91 from 11 votes
Leave a Review

Ingredients

  • 1 pound chicken breast or chicken thighs boneless (You can also use pre-cooked chicken as a time saver)
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Mexican oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup chicken broth or use a Mexican style lager

FOR THE ENCHILADAS

  • 2 cups Green Enchilada Sauce use 3 cups for a saucier version
  • 8 corn tortillas warmed
  • 1 cup shredded Mexican cheese blend

FOR SERVING: Fresh chopped cilantro, queso fresco, chopped fresh jalapenos or serranos, fresh cut limes, diced tomato, spicy chili flakes, your favorite hot sauce

    Instructions

    • Heat a small pan to medium heat and add the olive oil.
    • Season the chicken with the blend of seasonings, then sear the chicken a couple minutes per side to let it brown up.
    • Pour in the broth and cover. Reduce the heat to low and let the chicken simmer about 30 minutes, or until it cooks through and becomes very tender. Remove from heat and shred it with a fork.
    • Heat the oven to 350 degrees F.
    • Spoon some of the green enchilada sauce onto the bottom of a 8x11 baking dish and spread it out, just enough to cover the bottom.
    • Spoon the chicken into each of the corn tortillas and roll them up. Set them side by side in the dish onto the seams of the tortillas. They will all nestle up together.
    • Pour on the rest of the green enchilada sauce, then top with cheese.
    • Bake the chicken enchiladas verdes for 20 minutes, or until the cheeses are nicely melted.
    • Remove from heat and top with your favorite toppings.

    Notes

    Serves 4-6 Try this Homemade Green Enchilada Sauce Recipe.
    Heat Factor: Mild, though you can easily spice up this dish with additional spicy chili peppers or spicy chili flakes.

    Nutrition Information

    Calories: 442kcal   Carbohydrates: 37g   Protein: 37g   Fat: 17g   Saturated Fat: 6g   Polyunsaturated Fat: 2g   Monounsaturated Fat: 6g   Trans Fat: 0.01g   Cholesterol: 99mg   Sodium: 1417mg   Potassium: 650mg   Fiber: 6g   Sugar: 9g   Vitamin A: 1621IU   Vitamin C: 4mg   Calcium: 252mg   Iron: 3mg
    Chicken Enchiladas Verde Recipe (Enchiladas with Green Sauce)
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    NOTE: This recipe was updated on 5/1/23 to include new information and photos. It was originally published on 7/18/18.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Valerie Potter says

      May 04, 2023 at 4:14 am

      These are the best! Kudos on the verde enchiladas sauce!! It is literally the best sauce I ever tasted.

      Reply
      • Mike Hultquist says

        May 04, 2023 at 6:22 am

        Awesome! Thanks, Valerie!

        Reply
      • Chris says

        May 27, 2023 at 11:09 am

        isn't it just a can of green chili sauce?

        Reply
        • Chris says

          May 27, 2023 at 11:15 am

          nevermind I just scrolled to the top and seen the link for the sauce. ignore that comment. tried to delete it but I don't have delete option.

          Reply
    2. Jan E. Schuman says

      May 03, 2023 at 6:29 pm

      5 stars
      Love your recipes! Thanks for all of them.

      Reply
      • Mike Hultquist says

        May 04, 2023 at 6:23 am

        Thanks so much, Jan!

        Reply
    3. Elf says

      May 02, 2023 at 11:29 am

      5 stars
      These are truly some of the best I've ever seen, oh so yummy, with just the right Kick...

      Reply
      • Mike Hultquist says

        May 02, 2023 at 11:42 am

        Awesomeness! Glad you enjoyed them as much as we do, Elf! Yes!

        Reply
    4. Jen says

      May 01, 2023 at 10:36 am

      5 stars
      Those tortillas look like they are flour, not corn…am I right?

      Reply
      • Mike Hultquist says

        May 01, 2023 at 10:56 am

        They are white corn tortillas. =)

        Reply
    5. Danny Hatten says

      May 01, 2023 at 9:21 am

      Need to fry the tortillas instead of just heating them, frying the tortillas keeps the sauce and chicken from soaking into the tortillas and falling apart… a must do…

      Reply
      • Mike Hultquist says

        May 01, 2023 at 10:56 am

        Go for it, Danny. Toasting them over an open flame is IDEAL for me. Cheers.

        Reply
    6. Jessica says

      November 29, 2021 at 10:19 pm

      5 stars
      WOW, these are delicious!!!

      Following other commenters’ advice, I made and froze a triple batch of the enchilada verde sauce to use up a bumper crop of tomatillos. I’m drooling just thinking about the next batch of enchiladas I can make — and this after my family and I stuffed ourselves on our first batch tonight.

      This recipe is definitely a keeper, just like the several others I’ve made from your site after discovering it a few weeks ago. Thank you for helping me cook amazing food for my family!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        November 30, 2021 at 7:07 am

        Awesome! Thanks so much, Jessica!

        Reply
    7. Jeremie says

      March 01, 2020 at 2:28 am

      5 stars
      I understand and share Patty's addiction! I followed this recipe faithfully, except that I used both wheat and corn tortillas, it was delicious! thanks Mike!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 01, 2020 at 3:31 pm

        Thanks, Jeremie! Yes, she sure does love this recipe!

        Reply
    8. Kate Reser says

      September 07, 2018 at 8:14 pm

      When I make the chicken. I slice it in strips, season the breast strips in the these spices: grd cumin
      medium chili powder
      smoky paprika
      garlic powder
      Let it sit while you cut one red pepper strips
      one roasted green chile strips
      sliced sweet onion.
      Then I start frying the chicken once ready to turn, add the peppers & onion sear all until red pepper & onion just until crisp but firm but not over done.
      Let these cool out of the pan. Then I add a little cheese then asemble the tortilla. Assemble & bake as per Mikes recipe.
      Delicious!!
      Kate Reser, WI

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        September 08, 2018 at 7:02 am

        Sounds wonderful, Kate!

        Reply
    9. Fred says

      July 21, 2018 at 12:04 pm

      I usually make enchiladas with scratch Red sauce but looks like I Will be trying this one soon.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 21, 2018 at 12:07 pm

        Thanks, Freddy. I hope you enjoy it. I need to get my scratch red sauce recipe online soon.

        Reply
    10. Rob says

      July 21, 2018 at 10:56 am

      I can’t wait to try this. I’ll have to make it a lower sodium version because of heart issues.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 21, 2018 at 11:10 am

        Sure thing. I hope you enjoy it!

        Reply
    11. Donald Strohl says

      July 18, 2018 at 11:23 am

      4 stars
      Use fresh Hatch green chili peppers, if you can (pardon the pun). I buy them in season and roast them myself and they do freeze well. Put them in a blender and go to town with this recipe. A great recipe, but stay away from the canned stuff!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 12:28 pm

        Thanks, Donald. Yes, Hatch peppers would ROCK with this recipe. I have to order them frozen and have them delivered. But still very good!

        Reply
        • They can ship quicker these days. We have them shipped, and then roast as soon as they get here. Oh so good. says

          July 24, 2018 at 3:21 pm

          5 stars
          Gotta love the peppers and enchaladas. Oh now Im hungry! Have fun. Thanks.

          Reply
    12. Sandi says

      July 18, 2018 at 11:21 am

      5 stars
      You had me at spicy...I love your blog and all of the delicious fun recipes to try. This recipe looks perfect for dinner.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 12:27 pm

        Thanks, Sandi. I love it for sure! Nice and spicy.

        Reply
    13. Lisa says

      July 18, 2018 at 10:40 am

      5 stars
      I love a good enchilada recipe! This looks great!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 12:27 pm

        Thanks, Lisa!

        Reply
    14. Nancy Hunter | Flavorpalooza.com says

      July 18, 2018 at 10:40 am

      5 stars
      Love verde sauce. These enchiladas look wonderful. I'm saving to make sometime next week!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 12:27 pm

        Thanks, Nancy! Great stuff for sure!

        Reply
    15. Sarah says

      July 18, 2018 at 10:21 am

      Mmmm!! So cheesy and melty!! Love all the photos from start to finish 🙂

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 12:26 pm

        Thanks, Sarah!

        Reply
    16. Kathi says

      July 18, 2018 at 9:34 am

      5 stars
      This looks like something my family would love! Thank you for incorporating such a great tutorial as well. It will make it so much easier to make!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        July 18, 2018 at 9:37 am

        Thanks, Kathi! I hope they do love it!

        Reply

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