• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Recipe Index
  • Dinner Ideas
  • Dessert
  • Entertaining
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact
  • Stay in touch...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home · Recipes · Tex-Mex | Mexican Food · Green Enchiladas

    August 12, 2022

    Green Enchiladas

    Jump to Recipe Print Recipe

    Time to ditch the canned green chiles and make the vow, here and now, to nix the store-bought Verde sauce forever more. These Green Enchiladas are hands-down the best chicken enchiladas you will ever put in your mouth. Guaranteed. They come fully loaded with an easy, homemade salsa verde, juicy shredded chicken, and Monterey jack cheese.

    two cheesy green enchiladas laying on a plate with a fork beside them

    These things are made to be authentic, so it'll be like eating at your favorite Mexican restaurant, only better, thanks to the super fresh ingredients you'll be using to make that dreamy Verde sauce. And trust me when I say, once you've tasted this, you will never buy a premade green sauce again!

    This recipe is all things quick, easy, and comforting. Perfect for a weeknight dinner with the family, but it's honestly such a crowd-pleaser that it would also be a great option to serve the next time you're hosting a dinner or contributing to a potluck. You will not regret having this recipe at your fingertips!

    a close up of green enchiladas still in the pan with avocado slices on top

    Not to brag, but enchiladas are kind of our thing. Being a Texas-born blog, we know how to get the real deal delivered to your table without all the extra fuss. If you love enchiladas like we do, you'll most definitely want to try our Tex-Mex Beef Enchiladas and Sour Cream Chicken Enchiladas too!

    THESE GREEN ENCHILADAS ARE THE ABSOLUTE BEST

    This green chicken enchilada recipe comes together entirely from scratch, but that doesn't mean they are difficult to make! Quick and easy, and as for the assembly, we've got you covered with the easiest method for rolling and assembling enchiladas... like, ever.

    For authentic green enchiladas, the star of the show could be none other than tomatillos.

    Tomatillos are nightshade vegetables, that are bright, tart, acidic, and flavorful. They come in a papery wrapping called a husk. 

    Several bright green tomatillos sit on the counter, some peeled, some partially peeled and one sliced in half

    If you've never worked with tomatillos before, don't be intimidated in the slightest! That papery husk is easy to get off, the stickiness washes right off, and the end results are absolutely fabulous! A homemade green enchilada sauce is unbeatable, and the stuff in the cans absolutely does not compare.

    In addition to tomatillos, all you need for a homemade green sauce are jalapeños, white onion, garlic, salt, and pepper! Nothing out of the ordinary, yet entirely fresh and even more delicious.

    For this recipe, you will need about two cooked chicken breasts.

    Anytime I'm making chicken for enchiladas or a casserole, my go-to recipe is my easy oven-baked chicken breast. However, if you need a little help in the form of a time saver, go for the rotisserie chicken at the grocery store! 

    Monterey Jack cheese is the best cheese for green enchiladas, as it doesn't fight with or bury the flavor of the tomatillo. If at all possible, buy yourself a block of Monterey Jack cheese and grate it yourself. Freshly grated cheese will make a huge difference in both flavor and texture when it comes to your Green Enchiladas!

    THE TORTILLAS

    As for the tortillas, it is best to go with corn tortillas over flour. They will hold up better in the oven and will not become soggy as they bake like they're flour-y cousins.

    a hand holding a rolled up tortilla that doesn't break because its been properly prepared

    HOW TO MAKE GREEN ENCHILADAS

    1. Make the green enchilada sauce.
    2. Prepare the filling.
    3. Soften the tortillas.
    4. Roll and assemble the enchiladas.
    5. Bake and serve!

    1. MAKE THE GREEN SAUCE

    To kick off your Green Enchiladas, you'll go ahead and whip up a quick and easy Verde sauce. For your Verde sauce, you will need tomatillos. Tomatillos are a very easy veggie to work with. Similar in shape and size to a tomato, but not quite the same!

    To prepare the tomatillos for your Green Enchilada sauce, you'll first need to peel away the husk. Then rinse your tomatillos under warm water and use a paper towel to wipe away any stickiness that remains. Cut your tomatillos into quarters and transfer them to a saucepan. 

    Along with the tomatillos, you'll also need to add half of a white onion, three jalapeños, and four cloves of garlic to the saucepan.

    Uncooked, chopped Tomatillos, jalapeños and onion in a saucepan

    Cover the vegetables with water (about 4 cups will do) and place over high heat until the water reaches a boil. As soon as the water has reached a boil, reduce the heat to maintain a simmer. Simmer the vegetables for 10 to 15 minutes, just until they are all fork tender.

    A slotted spoon with a scoop of cooked vegetables

    Remove the vegetables from the water using a slotted spoon and transfer them to either a food processor, fitted with a blade attachment or a blender. Add cilantro, salt, and pepper, secure the lid, and remove either the blender cap or the center feed tube. Cover the opening with a dish towel and process until smooth to your liking.

    an overhead view of green enchilada sauce in a glass measuring pitcher

    So that's your green enchilada sauce ready to go in less than 20 minutes! Time to make some enchiladas.

    2. PREPARE THE FILLING

    Add about a half cup of your green enchilada sauce to the bottom of a 9 x 13" baking dish and prep your enchilada filling.

    An overhead view of a white baking dish with a thin layer of green sauce smeared across the bottom

    For the enchilada filling, you will add the shredded chicken to a small mixing bowl along with about a half cup of the Verde sauce and half of the shredded cheese. Use a fork to mix up and combine the filling, and set it aside while you prepare your corn tortillas for rolling.

    A bowl of shredded chicken, cheese, and green sauce sits next to bowl of the separate ingredients

    3. SOFTEN THE TORTILLAS

    To keep the tortillas from breaking as you attempt to roll them, you'll first need to soften them up a bit. To do this, have ready a microwave-safe plate and a few sheets of damp paper towels. Lay out the towels over the paper plate and place a stack of four corn tortillas in the center.

    hands wrapping tortillas in damp paper towels

    Wrap the tortillas in the damp paper towels and microwave for about 45 seconds. Then, repeat as necessary with the remaining tortillas. Once all of your tortillas have been heated through and are pliable, you can begin filling your enchiladas!

    4. ROLL AND ASSEMBLE THE ENCHILADAS

    Add about 2 to 3 tablespoons worth of filling to the center of each tortilla and roll the tortilla tightly, encasing the filling.

    hands tucking and rolling a corn tortilla with shredded chicken inside. Tortillas, filling, and tomatillos also in view

    Transfer the enchiladas seam side down across your casserole dish. Once all of your enchiladas are rolled, pour over the remaining sauce and top off with the remaining cheese.

    a beautifully assembled pan of green enchiladas before being baked

    5. BAKE

    Bake the enchiladas in a preheated oven at 350°F for about 30 minutes. Once the Verde sauce is bubbling and the cheese is melted, remove it from the oven and allow it to cool for about 15 minutes before serving. Top with sour cream if desired, serve, and enjoy!

    two cheesy green enchiladas laying on a plate with a fork beside them, tomatillos in the background

    6 MORE MEXICAN RECIPES YOU’LL LOVE

    • Barbacoa Tacos
    • Chicken Birria Tacos
    • Tacos de Pollo
    • Cheese Enchiladas
    • Tinga de Pollo
    • Tacos de Camaron

    • Overhead view of tacos de barbacoa with chopped onions and cilantro on top

      Easy Beef Barbacoa (for Tacos de Barbacoa)

    • A stack of Chicken birria Tacos on a plate

      Chicken Birria Tacos (Birria de Pollo)

    • Three shredded chicken tacos on a plate surrounded by cilantro sprigs and sliced jalapenos. The tacos are topped with sliced jalapenos, sour cream, pico de gallo, and cilantro.

      Shredded Chicken Tacos

    • An overhead shot of two cheese enchiladas with enchilada gravy on a plate with rice and refried beans.

      Cheese Enchiladas

    • An overhead, close up shot of tinga de pollo in a braising dish, topped with cilantro.

      Tinga de Pollo

    • Shrimp piled high on a corn tortilla with chipotle sauce dripping down and cabbage on top.

      Tacos de Camaron | Shrimp Tacos

    3.84 from 6 votes
    A look down the row of rolled up enchiladas in a pan with green sauce and avocado
    Print
    Green Enchiladas
    Prep Time
    30 mins
    Cook Time
    40 mins
    Total Time
    1 hr 10 mins
     

    These crowd-pleasing Green Enchiladas are so delicious, that you won't believe how easy they are to make! It's the perfect flavor combo!

    Course: Main Course
    Cuisine: Mexican
    Keyword: Green Enchiladas
    Servings: 6
    Calories: 484 kcal
    Author: Kelly Anthony
    Ingredients
    • 1 ½ pounds tomatillos (about 10-12)
    • ½ white onion, cut into chunks
    • 3 jalapeños, seeded and halved
    • 4 cloves of garlic
    • ½ cup cilantro leaves, roughly chopped
    • 2 ½ teaspoon Kosher salt
    • ½ teaspoon black pepper
    • 1 pound cooked chicken breasts, shredded
    • 2 ½ cups freshly grated Monterrey Jack cheese, separated
    • 12 corn tortillas
    Instructions
    1. Preheat the oven to 350°, and have ready a 9x13" greased casserole dish.

    2. To make the green sauce, peel away the tomatillos' husks, rinse, and wipe dry with paper towels. Cut each tomatillo into quarters and transfer to a saucepan.

    3. Add the onions, jalapenos, garlic, and water and bring to a boil. Then, cover, reduce the heat to maintain a simmer, and simmer for 10-15 minutes, until all of the ingredients are fork-tender.

    4. Remove the ingredients from the saucepan with a slotted spoon and transfer to a blender or food processor fitted with a blade attachment. Add the cilantro, salt, and pepper.

    5. Secure the lid and remove either the feed tube or the lid center cap, cover with a kitchen towel, and blend until smooth to your liking. Set aside until ready to use.

    6. For the enchilada filling, add the shredded chicken, half of the cheese, and a ½ cup of tomatillo sauce to a bowl. Mix with a fork to combine. Next, add a thin layer of tomatillo verde sauce to the casserole dish. Set both aside until ready to use.

    7. To warm the tortillas for rolling, stack 4 tortillas in the center of a damp paper towel, and microwave for 1 minute. Repeat until all of the tortillas are warm and pliable. 

    8. Add about 2-3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Pour over the remaining sauce, and top with the remaining cheese. 

    9. Bake 30 minutes, serve and enjoy.

    Nutrition Facts
    Green Enchiladas
    Amount Per Serving
    Calories 484 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 10g63%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 111mg37%
    Sodium 1359mg59%
    Potassium 679mg19%
    Carbohydrates 35g12%
    Fiber 6g25%
    Sugar 8g9%
    Protein 39g78%
    Vitamin A 785IU16%
    Vitamin C 23mg28%
    Calcium 403mg40%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Image for PInterest

    « Green Enchilada Sauce
    Homemade Sausage Gravy »
    • Share
    • Tweet
    • Yummly

    Looking for more recipes?

    Be sure to check out the recipe index where you can browse recipes by meal type and category!

    Check Out the Recipe Index

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

    Trending recipes

    • A spoon being used to dip a scoop out of a pan of Carne Guisada. The mixture is dark brown with flecks of bring green cilantro.
      Carne Guisada
    • A close up of a slice of Bacon Wrapped Pork Tenderloin on a white surface.
      Bacon Wrapped Pork Tenderloin
    • A close up of a pan of Eggs In Purgatory with a piece of baguette stuck into the sauce.
      Eggs In Purgatory
    • An overhead look at a batch of Pumpkin Chocolate Chip Cookies on a white surface.
      Pumpkin Chocolate Chip Cookies
    • A scoop of Chicken and Rice Casserole being lifted out of the pan. Melty, yellow cheese, shredded chicken, cooked rice and mushrooms are all visible.
      Chicken and Rice Casserole
    • A close up of a wine glass of Apple Cider Sangria and apple slices with a couple of cinnamon sticks stuck in at the side. There is a drink dispenser and some apples nearby.
      Apple Cider Sangria

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up for weekly recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Contact

    • Work with me
    • Contact