Chicken enchiladas with green sauce are perfect for family dinners, potlucks, or any time you crave some south-of-the-border flavor! The Verde sauce adds a fresh and tangy taste to this classic Mexican comfort food. Not to mention, it's a great way to use up any leftover chicken you might have on hand!
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A Tangy Twist on Enchiladas
We love enchiladas around here- from classic beef enchiladas to creamy sour cream chicken enchiladas, savory shrimp enchiladas, and more. They're easy to make and always satisfying, and I can add all my favorite Mexican condiments. Count me in!
These chicken enchiladas with green sauce were just the thing I needed when I was getting a little worn out on the traditional red enchilada sauce. It gives them a nice tang and a totally different flavor profile while still satisfying my Mexican food cravings. My family gave them two thumbs up, too!
🥘 Ingredients
Using already-cooked chicken makes this recipe a breeze! See my super simple Instant Pot shredded chicken recipe to make some shredded chicken if you haven't already!
- Chicken - 3-4 cups of cooked, shredded chicken (*see note).
- Green Chiles - 7-ounce can of green chiles (I used fire-roasted).
- Cream Cheese - 4-6 ounces of cream cheese softened at room temperature (or a cream cheese substitute).
- Shredded Cheese - 3-4 cups of shredded cheese (I used a blend of cheddar, Monterey jack, and queso quesadilla cheese - divided into 2 equal portions).
- Seasonings - ¼ teaspoon each of salt, pepper, and garlic powder.
- Cilantro - ¼ cup of freshly chopped cilantro or a cilantro substitute (reserve half for garnish).
- Onion (optional ) - ¼ cup of diced yellow onion.
- Jalapeno (optional) - 1 medium jalapeno (de-seeded and chopped).
- Green Enchilada Sauce - 28 ounces of green enchilada sauce.
- Tortilla - 8-10 flour tortillas. See my flour tortillas recipe, or use store-bought.
- Queso Fresco (optional) - ¼ cup queso fresco (crumbled, for garnish).
- Mexican Crema (optional) - ¼ cup of Mexican crema or sour cream (drizzled for garnish).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Enchiladas with Green Sauce
Once you mix your enchilada filling, you just roll it up in tortillas and bake! It's super simple! You will need your measuring utensils, a large mixing bowl, a silicone spatula, and a 9x13 baking dish to get started.
This makes 5-6 servings of enchiladas verde, depending on how hungry everyone is. Good thing the leftovers are just as tasty!
Preheat Your Oven
- Prep. Start out by preheating your oven to 350°F (175°C) and then lightly grease a 9x13 baking dish.
Make The Filling
- Mix filling ingredients. In a large mixing bowl, combine 3-4 cups of shredded chicken, 7 ounces of canned green chiles, 4-6 ounces of softened cream cheese, half of the 3-4 cups of shredded cheese, ¼ teaspoon each of salt, pepper, and garlic powder, half of the ¼ cup cilantro, and the optional ¼ cup of yellow onion and 1 diced medium jalapeno if using. Mix until thoroughly combined.
Assemble The Enchiladas
- Add sauce to the dish. Pour a thin layer of the 28 ounces of green enchilada sauce into the bottom of a 9x13 baking dish. Add the remaining sauce to a shallow dish to coat the tortillas.
- Warm the tortillas. Warm 8-10 flour tortillas slightly in the microwave or on the stovetop.
- Assemble the enchiladas. Coat each tortilla in enchilada sauce and transfer it to the prepared baking dish. Fill it with ½ cup of the prepared filling, then roll it up and place it in the dish seam-side-down. Repeat with remaining tortillas and filling.
- Bake. Pour any remaining enchilada sauce over the enchiladas and spread the remaining shredded cheese on top. Bake at 350°F (175°C) for 30 minutes. *If the top starts to brown too much, cover the baking dish with foil.
- Garnish and serve. Remove from the oven and top with the reserved portion of fresh cilantro, ¼ cup of queso fresco, and a drizzle of ¼ cup of Mexican crema if desired. Serve right away.
I love pairing my enchiladas with some classic restaurant-style Mexican rice and refried black beans. Don't forget the tortilla chips and homemade salsa! Enjoy!
Make sure you check out my post on what to serve with enchiladas for even more incredible side dish suggestions!
💭 Angela's Pro Tips & Recipe Notes
- Tortilla Count and Type: Plan on using 12-16 tortillas for your enchiladas. If opting for corn tortillas, note that they may require more careful handling and warming before assembly.
- Flavorful Chicken Preparation: If cooking chicken specifically for this dish, enhance its taste by mixing in 1-2 tablespoons of chicken taco seasoning. This will infuse the meat with rich, savory flavors perfect for enchiladas.
- Adjusting Heat with Jalapenos: Customize the spiciness to your preference. For a milder taste, use the jalapeno as is, or for a more intense kick, incorporate a 5-7 ounce can of diced jalapenos into your filling.
- Warming Tortillas for Easy Rolling: Soften your tortillas by warming them before assembly, especially if using corn tortillas. This makes them more pliable and less likely to crack when rolling. You can warm them in a dry skillet, oven, or microwave.
- Layering for Best Results: Ensure an even distribution of filling and sauce in each tortilla for consistent flavor and texture in every bite. Layer the ingredients carefully to avoid overfilling, which can lead to breakage or uneven cooking.
- Sauce Coverage: Generously coat the rolled enchiladas with sauce to prevent them from drying out in the oven. The sauce not only adds flavor but also helps to keep the tortillas moist during baking.
🥡 Storing & Reheating
Once your enchiladas have cooled, put them in an airtight container in the fridge for up to 5 days.
Freezing Enchiladas
Your enchiladas can be frozen for up to 3 months in a freezer-safe container or heavy-duty freezer bag. Thaw cooked enchiladas in the fridge overnight before reheating.
You can also assemble the enchiladas as directed and freeze them before baking! Unbaked enchiladas can go directly from the freezer to the oven, but you must add 25 minutes or so to the total cooking time.
Reheating Enchiladas
Put your enchiladas in a baking dish and reheat at 350°F (175°C) for 20-25 minutes. Individual portions can be reheated in the microwave.
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❓ Recipe FAQs
The heat level of your green enchilada sauce will depend on the ingredients used. Some brands are spicier than others, and some aren't spicy at all! If you are sensitive to heat, you can omit the jalapenos from this recipe and choose a green sauce that is labeled as mild.
Extra shredded cheese, a sprinkle of fresh cilantro, and a drizzle of sour cream or Mexican crema are my personal favorite toppings for these enchiladas. You could also try sliced avocado, pico de Gallo, or queso fresco!
Yes! I love assembling and freezing these enchiladas (before baking), so I can have a grab-and-go dinner ready at a moment's notice. You don't even have to thaw them out first! Just pop them in the oven and bake! Keep in mind that they will need some extra time when being cooked from frozen.
🌮 More Tasty Mexican Recipes
- Birria Tacos - Indulge in the melt-in-your-mouth goodness of Birria tacos, the ultimate Mexican comfort food!
- Beef Empanadas - Sink your teeth into a crispy and savory beef empanada that is bursting with flavor!
- Caldo de Pollo - A warm and savory chicken soup with plenty of tender vegetables.
- Elotes - This Mexican-style street corn will be your new favorite snack with its irresistible combination of cheesy and spicy flavors!
- Tacos Dorados - Crispy and golden tacos Dorados are a must-try for all taco lovers out there!
- Guacamole - This creamy and zesty dip made from fresh avocados is the perfect topping for any Mexican dish or a delicious snack on its own!
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📖 Recipe Card
Chicken Enchiladas With Green Sauce
Ingredients
- 3-4 cups chicken (cooked and shredded)
- 7 oz green chiles (I used fire roasted)
- 4-6 oz cream cheese (softened, at room temperature)
- 3-4 cups shredded cheese (I used a blend of cheddar, Monterey jack, and queso quesadilla cheese - divided into 2 equal portions)
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon garlic powder
- ¼ cup cilantro (fresh, chopped, reserve half for garnish)
- ¼ cup yellow onion (optional, diced)
- 1 medium jalapeno (optional, de-seeded, and chopped)
- 28 oz green enchilada sauce
- 8-10 flour tortillas
- ¼ cup queso fresco (optional, crumbled, for garnish)
- ¼ cup Mexican crema (optional, drizzled, for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start out by preheating your oven to 350°F (175°C) and then lightly grease a 9x13 baking dish.
Make The Filling
- In a large mixing bowl, combine 3-4 cups chicken, 7 oz green chiles, 4-6 oz cream cheese, half of the 3-4 cups shredded cheese, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, half of the ¼ cup cilantro, and the optional ¼ cup yellow onion and 1 medium jalapeno if using. Mix until thoroughly combined.
Assemble The Enchiladas
- Pour a thin layer of 28 oz green enchilada sauce into the bottom of a 9x13 baking dish. Add the remaining sauce to a shallow dish to coat the tortillas.
- Warm 8-10 flour tortillas slightly in the microwave or on the stovetop.
- Coat each tortilla in enchilada sauce and transfer it to the prepared baking dish. Fill it with ½ cup of the prepared filling, then roll it up and place it in the dish seam-side-down. Repeat with remaining tortillas and filling.
- Pour any remaining enchilada sauce over the enchiladas and spread the remaining cheese on top. Bake at 350°F (175°C) for 30 minutes. *If the top starts to brown too much, cover the baking dish with foil.
- Remove from the oven and top with the reserved portion of fresh cilantro, ¼ cup queso fresco, and a drizzle of ¼ cup Mexican crema if desired. Serve right away.
Notes
- If using corn tortillas, you will need 12-16 tortillas.
- If you're cooking the chicken from scratch, try using 1-2 tablespoons of chicken taco seasoning for even more flavor!
- The jalapeno can be added for more heat. Alternatively, a 5-7 ounce can of diced jalapenos can also be used.
- Warming the tortillas before you assemble your enchiladas helps make them easier to roll. This is more important if you are using corn tortillas.
- To store: Once your enchiladas have cooled, put them in an airtight container in the fridge for up to 5 days.
- To freeze: In a freezer-safe container or heavy-duty freezer bag, your enchiladas can be frozen for up to 3 months. Thaw cooked enchiladas in the fridge overnight before reheating. You can also assemble the enchiladas as directed and freeze them before baking! Unbaked enchiladas can go directly from the freezer to the oven, but you will need to add 25 minutes or so to the total cooking time.
- To reheat: Put your enchiladas in a baking dish and reheat at 350°F (175°C) for 20-25 minutes. Individual portions can be reheated in the microwave.
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