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.
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!
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.
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.
HOW TO MAKE GREEN ENCHILADAS
- Make the green enchilada sauce.
- Prepare the filling.
- Soften the tortillas.
- Roll and assemble the enchiladas.
- 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.
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.
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.
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.
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.
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.
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.
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.
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!
6 MORE MEXICAN RECIPES YOU’LL LOVE
- Barbacoa Tacos
- Chicken Birria Tacos
- Tacos de Pollo
- Cheese Enchiladas
- Tinga de Pollo
- Tacos de Camaron
Easy Beef Barbacoa (for Tacos de Barbacoa)
Chicken Birria Tacos (Birria de Pollo)
Shredded Chicken Tacos
Cheese Enchiladas
Tinga de Pollo
Tacos de Camaron | Shrimp Tacos
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!
- 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
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Preheat the oven to 350°, and have ready a 9x13" greased casserole dish.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Bake 30 minutes, serve and enjoy.
