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Green Enchiladas with Chicken

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Easy green chicken enchiladas or salsa verde enchiladas made with shredded chicken, canned salsa verde and lots of cheese, a perfect quick, cheap and super tasty weeknight dinner.

We go crazy for enchiladas lately! And for anything made with green tomato salsa verde. And this recipe for green chicken enchiladas combines the two perfectly.

Soft and comforting enchiladas stuffed with shredded chicken, baked in a delicious green sauce made with sour cream and salsa verde and topped with lots of cheese. A dish to make anybody happy, especially my kids, they could eat enchiladas at least once a week.

salsa verde enchiladas casserole

Ingredients

Tortillas:

  • I use rather large flour tortillas. They have a diameter of 25 cm/ 10 inches, so I can use exactly a pack of 6 tortillas to fill my casserole dish.

Can I use other tortillas?

  • Definitely. You can use smaller tortillas, just fill as many as they fit into your baking dish.
  • You can use corn tortillas instead of flour tortillas as well, whatever you like best or happen to have.
  • And if you would like to make your own tortillas, you could try this tortilla recipe, it is great, I used it many times.
  • To make the tortillas more pliable and to prevent them from breaking, you can heat them slightly in a pan before filling and rolling them. Do that, if necessary. I’ve noticed that some tortilla brands need that, some don’t, so I got into the habit of buying those who don’t to save the extra work.
ingredients for green chicken enchiladas

Salsa verde:

  • I use my homemade green tomato salsa verde, because other kind of salsa (or tomatillos) are very hard to find in Germany.
  • But you can definitely use your favorite brand of salsa verde. (Amazon affiliate link)
  • There were 450 g/ 1 lb/ 1 ¾ cups green tomato sauce in two of my jars. If the bottle you use contains a little more or less it is totally OK, don’t let this exact amount confuse you and don’t open an extra bottle if you are missing 50 g/ 1.8 oz/ ¼ cup or so.
  • Cooking is more forgiving than baking, you can get away with such things.
  • And if you have more sauce, how about trying this delicious Mexican salsa verde chicken?
enchiladas on a plate

Chicken:

  • I use chicken breast. I quickly poach a breast in a little water, let it cool slightly and shred it.

Can I use leftover chicken?

Sour cream:

  • Sour cream makes the dish rich and tangy.
  • The enchiladas are already slightly tangy due to the salsa, and the sour cream makes them even more so. And they add a wonderful creaminess that you would not want to miss.
green chicken enchiladas

Cheese:

  • I use Gouda for most of the casserole dishes I make
  • Cheddar would be great as well, I use it often for the sour cream chicken enchiladas.
  • And if Mexican cheese is available where you are, definitely use that.

More heat:

  • My homemade green tomato salsa verde is medium hot. If you want the dish to have more heat, you can add more fresh or dried chilies, chipotle peppers in adobo sauce or cayenne pepper.
  • I added 2 teaspoons (blended) chipotle peppers in adobo sauce. They added more spiciness and nice slightly smoky flavor. (Amazon affiliate link)
  • However, they are optional, leave them out if you don’t have them or replace them with cayenne pepper or red chili flakes for additional heat.
green chicken enchiladas in a casserole dish

How to make green enchiladas?

Filling:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Mix the green salsa with the sour cream. Add the chipotle paste/ red chili flakes/cayenne pepper, if using. Add the oregano.
  • Shred the meat and set aside.
  • Slice the green onions into fine rings and set aside.
  • Grate the cheese and set aside.
salsa verde enchiladas

Assemble:

  • Pour 2-3 tablespoons of the salsa mixture into a casserole dish of about 25×20 cm/ 10×8 inches, the bottom of the pan should be covered with a thin layer of sauce.
  • Warm the tortillas to make them more pliable (only if necessary, depending on the brand of tortillas you use).
  • Top each tortilla with 1-2 tablespoons of the salsa mixture, add some meat and green onion rings. Sprinkle just a little grated cheese on each tortilla.
  • Roll the tortillas and fill the casserole dish.
  • Pour the remaining salsa all over the enchiladas, then sprinkle the remaining grated cheese over the top.
  • Place the dish in the oven and bake for about 20-25 minutes until the cheese is golden and bubbly.
  • Top with fresh herbs just before serving.
how to make green enchiladas
how to fill enchiladas
how to make green chicken enchiladas

How to serve?

I serve green enchiladas (or any kind of enchiladas) with green salad with yogurt dressing most of the time.

Other times I make avocado corn salad, tomato salad with or without avocado or Mexican bean salad with corn.

Refried beans, Mexican beans or guacamole are also suitable side dishes for the green chicken enchiladas.

enchiladas in a casserole dish

MORE MEXICAN RECIPES?

Lime Chicken Tacos

Mexican Tostada Recipe with Chorizo and Beans

Deviled Eggs with Guacamole Filling

Mexican Chicken Soup with Avocado and Chickpeas

Black Bean Quesadillas

Tres Leches Cake – Mexican Dessert Recipe

green enchiladas with chicken and salsa verde served on a small white plate

Green Enchiladas with Chicken

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Easy green chicken enchiladas or salsa verde enchiladas made with shredded chicken, canned salsa verde and lots of cheese.

Ingredients

Instructions

  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Mix the salsa verde with the sour cream. Add the chipotle paste/ red chili flakes/cayenne pepper, if using. Add the oregano.
  3. Shred the chicken and set aside.
  4. Slice the green onions into fine rings and set aside.
  5. Grate the cheese and set aside.
  6. Pour 2-3 tablespoons of the salsa verde mixture into a baking dish of about 25x20 cm/ 10x8 inches, the bottom of the pan should be covered with a thin layer of sauce.
  7. Warm the tortillas to make them more pliable (only if necessary, depending on the brand of tortillas you use).
  8. Top each tortilla with 1-2 tablespoons of the salsa mixture, add some chicken and green onion rings. Sprinkle just a little grated cheese on each tortilla.
  9. Roll the tortillas and fill the baking dish.
  10. Pour the remaining salsa verde mixture all over the enchiladas, then sprinkle the remaining grated cheese over the top.
  11. Place the dish in the oven and bake for about 20-25 minutes until the cheese is golden and bubbly.
  12. Top with fresh herbs just before serving.

Notes

  1. The chipotle peppers add more heat, use them if available and desired. To add more heat, you can also add or replace the chipotle peppers with red chili flakes or cayenne pepper to taste.
  2. You can use poached chicken breast or any leftover chicken you happen to have.
  3. My tortillas have a diameter of 25 cm/ 10 inches. If your tortillas are smaller, use as many as needed to fill the baking dish. You can use either flour or corn tortillas.
  4. Gouda, Cheddar, Mexican cheese or your favorite cheese to use for casseroles.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 897mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 25g

Nutrition information isn’t always accurate.

grace

Thursday 26th of September 2019

this is probably my favorite way to use leftover roasted chicken--yum!

mjskitchen

Thursday 26th of September 2019

Excellent batch of enchiladas! Chile verde is always my choice for chicken but I've never used the brand that you linked to. I'll need to give it a try.

angiesrecipes

Tuesday 24th of September 2019

This looks super duper delicious and indeed makes a budget and wonderful meal!

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