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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Chicken Enchiladas With Green Sauce

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    Pin image with text of a plate of chicken enchiladas with green sauce, with a side of refried beans and Mexican rice.

    Chicken enchiladas with green sauce are perfect for family dinners, potlucks, or any time you're craving 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!

    Best Green Chicken 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!

    Square image of a plate of chicken enchiladas with green sauce, with a side of refried beans and Mexican rice.
    These simple and delicious chicken enchiladas with green sauce will quickly become a new family-favorite recipe!
    Jump to:
    • Best Green Chicken Enchiladas
    • 🥘 Chicken Enchiladas with Green Sauce Ingredients
    • 🔪 How To Make Chicken Enchiladas with Green Sauce
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🌮 More Tasty Mexican Recipes
    • 📋 Recipe
    • 💬 Comments

    🥘 Chicken Enchiladas with Green Sauce Ingredients

    Using already-cooked chicken makes this recipe a breeze! See my super simple Instant Pot shredded chicken recipe to quickly whip up some shredded chicken if you haven't already!

    Tall image showing chicken enchiladas with green sauce ingredients.
    • 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!*

    * indicates required

    🔪 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

    1. Prep. Start out by preheating your oven to 350°F (175°C) and then lightly grease a 9x13 baking dish.

    Make The Filling

    Process image 1 showing filling ingredients in a mixing bowl.
    Process image 2 showing combined filling ingredients in a mixing bowl.
    1. 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

    Process image 3 showing coating tortilla in green sauce.
    Process image 4 showing filled and rolled tortillas in baking dish.
    Process image 5 showing added cheese and the rest of sauce added.
    Process image 6 showing enchiladas after baking with added cilantro.
    1. 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.
    2. Warm the tortillas. Warm 8-10 flour tortillas slightly in the microwave or on the stovetop.
    3. 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.
    4. 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.
    5. 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!

    Wide image of chicken enchiladas with green sauce.

    💭 Angela's Tips & Recipe Notes

    • If using corn tortillas, you will need 12-16 tortillas.
    • If you're cooking the chicken from scratch, try adding 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.
    Wide image of a plate of chicken enchiladas with green sauce, with a side of refried beans and Mexican rice.

    🥡 Storing & Reheating

    Once your enchiladas have cooled, put them in an airtight container in the fridge for up to 5 days. 

    Freezing Green Chicken Enchiladas

    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.

    Reheating Green Chicken 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.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Is Green Enchilada Sauce Spicy?

    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.

    What Are Some Popular Toppings For Chicken Enchiladas with Green Sauce?

    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!

    Can I Make Chicken Enchiladas with Green Sauce in Advance?

    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.

    Tall image of a plate of chicken enchiladas with green sauce, with a side of refried beans and Mexican rice.

    🌮 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of a plate of chicken enchiladas with green sauce, with a side of refried beans and Mexican rice.
    Print Recipe Leave A Comment
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    5 from 2 reviews

    Chicken Enchiladas With Green Sauce

    Chicken enchiladas with green sauce are perfect for family dinners, potlucks, or any time you're craving 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!
    Author | Angela
    Servings: 6 servings
    Calories: 545kcal
    Prep 20 minutes
    Cooking 30 minutes
    Total Time 50 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      3-4 cups chicken, 7 oz green chiles, 4-6 oz cream cheese, 3-4 cups shredded cheese, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ cup cilantro, ¼ cup yellow onion, 1 medium jalapeno

    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.
      28 oz green enchilada sauce
    • Warm 8-10 flour tortillas slightly in the microwave or on the stovetop.
      8-10 flour tortillas
    • 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.
      ¼ cup queso fresco, ¼ cup Mexican crema

    Equipment You May Need

    Measuring Cups
    Grater Set
    Can Opener
    Mixing Bowl
    Silicone Spatula Set
    9x13 baking dish

    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.

    Nutrition

    Calories: 545kcal (27%) | Carbohydrates: 37g (12%) | Protein: 26g (52%) | Fat: 33g (51%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 101mg (34%) | Sodium: 2146mg (93%) | Potassium: 199mg (6%) | Fiber: 5g (21%) | Sugar: 14g (16%) | Vitamin A: 1699IU (34%) | Vitamin C: 10mg (12%) | Calcium: 495mg (50%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Best Enchilada Recipes, chicken enchiladas, chicken enchiladas verde, chicken enchiladas with green sauce, enchilada recipes, enchiladas verde, green chicken enchiladas, how to make chicken enchiladas with green enchilada sauce, salsa verde chicken enchiladas ingredients
    Course Dinner Recipes, Main Course
    Cuisine Mexican
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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