These Green Enchiladas (aka Enchiladas Verdes) are creamy, cheesy, full of flavor...and oh so delicious!
The creamy filling is a combination of chicken, cream cheese, shredded cheese, and fire roasted green chiles.
The green enchilada sauce is made using a batch of homemade tomatillo Salsa Verde, that's been cooked in just a bit of oil and broth. So easy!
How to make Green Enchilada Sauce
The Green Enchilada sauce requires one batch of homemade Salsa Verde (makes a little over 2 cups). You can make it ahead of time, and keep refrigerated until ready to use. Or, keep a few batches in the freezer and thaw when ready to use!
In just a few steps, you can have this homemade Green Enchilada Sauce ready! Here's how:
- In a large sauce-pan, heat olive oil over medium heat. Add the Salsa Verde, and cook for about 2 minutes, stirring often. (Careful, it will bubble and splatter if too hot, or you don’t stir often enough!)
- Stir in broth and bring to a simmer. Slightly lower the heat, and simmer for 10 minutes, occasionally stirring.
- Remove from heat, and let cool while making the chicken filling.
In a hurry? Use a 16oz. jar of store-bought Salsa Verde! Cook as instructed in the recipe, but make these changes:
- After heating oil, add in 2 minced garlic cloves, and cook for about 30-60 seconds, just until fragrant.
- Use only ¼ cup chicken broth. (Store bought is more watery, so you don't need as much broth.)
How to make Green Enchiladas
Once you have some Cooked Chicken, and Green Enchilada Sauce, these Green Enchiladas come together quickly! Here's how:
- Combine cooked chicken, green chiles, cream cheese, 1 cup of shredded cheese, and salt and pepper. (Sometimes we like to add in diced onions! But that is optional.)
- Oil a 9x13 baking dish (I used non-stick cooking spray). Pour a thin layer of Green Enchilada Sauce on the bottom of the dish.
- Fill warmed tortillas with chicken filling (about ⅓-1/2 cup). Then roll them, and place them seam-side down onto the baking dish.
- Top them with the remaining Green Enchilada Sauce.
- Sprinkle with the remaining shredded cheese.
- Bake at 350ºF, for 30 minutes, or until cheese is melted and bubbly. (If you don’t want your cheese to brown as much, cook covered with foil for 20 minutes, then uncovered for 10-15.)
- All done! Garnish the Green Enchiladas with Cilantro, and serve with your favorite Mexican side dishes. 🙂
Recipe Notes
To soften Cream Cheese (for easier mixing):
- Leave the cream cheese out at room temperature, for about an hour.
- Place in a small bowl, and warm in the microwave for 15 seconds, stir. Repeat until softened.
To soften Tortillas (so they don’t break during rolling):
- Microwave Method: Cover the tortilla stack in paper towels, and heat on HIGH for about 1 minute (flipping half way through). If still not pliable, heat in 15 sec. intervals until softened.
- Stove-top: Warm on a skillet over medium heat, until just softened.
- Oven Method (with oil): If using corn tortillas (and you want lightly fried tortillas to prevent sogginess) try the easy oven method. You can read how in the Red Chicken Enchiladas recipe (or watch the VIDEO here).
You can use Corn or Flour tortillas. I've tried them both ways, and they are equally delicious!
- For the recipe VIDEO, I used 8" flour tortillas, which made 8 enchiladas. If using corn, it will make about 12-16 enchiladas (depending on how much filling is used in each).
- Flour tortillas seem to make slightly "creamier" enchiladas. The tortilla kind of melts in your mouth...Yum!
- Corn tortillas are a healthier alternative: lower fat, lower-carb, and gluten-free! Plus, sometimes I crave the toasted corn flavor in these!
For the Chicken, you can use: homemade cooked chicken breast (chopped or shredded), leftovers, or a store-bought Rotisserie!
- In the recipe VIDEO, I used baked chicken breast that were diced. To bake, simply season two chicken breast (or 1 lb. chicken) with salt & pepper, and bake in the oven at 375ºF for about 35-40 minutes, or until cooked throughout.
- You can also try out our 3-Ingredient Crockpot Chicken Taco Meat for an added flavor boost!
Make Ahead & Storage for Green Enchiladas
Leftovers can be stored in an airtight container in the fridge. When ready to eat, reheat in microwave or covered in the oven until heated through.
You can prep these ahead of time (up to 1 day). Just cover tightly with foil and refrigerate. When ready to use, bake covered in the oven for 30 minutes, or until heated through.
Green Enchiladas make a great Freezer Meal!
TO FREEZE: Just freeze them (before baking) in a foil pan, and cover with foil. (They can be kept in freezer for up to 3 months.) When ready to eat, bake covered in the oven at 375ºF for 45 minutes, or until heated through.
Enjoy! 🙂
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Green Enchiladas with Chicken {Enchiladas Verdes}
Equipment
Ingredients
- 8 flour tortillas (8") warmed, or 12-16 corn tortillas (see notes)
- 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded, see blog for recommendations)
- 1 7oz. can mild green chiles, drained (I used fire roasted)
- 4 oz. cream cheese room temperature (see notes)
- 3-4 cups shredded cheese, of your choice (I used a blend of colby jack & mozzarella)
- Salt & pepper to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
- ¼ cup diced onion (optional add-in)
Green Enchilada Sauce:
- 1 batch homemade Salsa Verde (about 2 cups, or use a store bought 16 oz. jar)
- 1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde)
- 2 tablespoon olive oil
Instructions
For the Green Enchilada Sauce:
- In a large sauce-pan, heat olive oil over medium heat.
- Add the Salsa Verde, and cook for about 2 minutes, stirring often. (Careful, it will bubble and splatter if too hot, or you don’t stir often enough!)
- Stir in broth and bring to a simmer. Slightly lower the heat, and simmer for 10 minutes, occasionally stirring.
- Remove from heat, and let cool while making the chicken filling.
For the Green Enchiladas:
- In a large bowl, add cooked chicken, green chiles, cream cheese, 1 cup of shredded cheese, salt, and pepper. Mix until well combined.
- Oil a 9x13 baking dish (I used non-stick cooking spray). Pour a thin layer of Green Enchilada Sauce on the bottom of the dish.
- Fill warmed tortillas with chicken filling (about ⅓-1/2 cup). Then roll them, and place them seam-side down onto the baking dish.
- Top them with the remaining Green Enchilada Sauce.
- Sprinkle with the remaining shredded cheese.
- Bake at 350ºF, for 30 minutes, or until cheese is melted and bubbly. (If you don’t want your cheese to brown as much, cook covered with foil for 20 minutes, then uncovered for 10-15.)
- All done! Garnish with Cilantro, and serve with your favorite Mexican side dishes.
Video
Notes
To soften Cream Cheese (for easier mixing):
- Leave the cream cheese out at room temperature, for about an hour.
- Or, warm in microwave for 15 seconds, stir. Repeat until softened.
To soften tortillas (so they don’t break during rolling):
- Microwave Method: Cover the tortilla stack in paper towels, and heat on HIGH for about 1 minute (flipping half way through). If still not pliable, heat in 15 sec. intervals until softened.
- Stove-top: Warm on a skillet over medium heat, until just softened.
- Oven Method (with oil): If using corn tortillas (and you want lightly fried tortillas) try the easy oven method. You can read how in the Red Chicken Enchiladas recipe (or watch VIDEO here).
- After heating oil, add in 2 minced garlic cloves, and cook for about 30-60 seconds, just until fragrant.
- Use only ¼ cup chicken broth. (Store bought is more watery, so you don't need as much broth.)
Nutrition Facts
Watch the VIDEO on how to make the Green Enchiladas
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