Enchiladas Verdes
Creamy and flavorful, Enchiladas Verdes are easy to make and always a crowd favorite! They are packed with seasoned chicken, plenty of cheese, and smothered in a mouthwatering sauce for a meal that everyone will enjoy!
These enchiladas verdes are so good they’ve become a staple in our regular dinner rotation. They are beyond delicious, wonderfully cheesy with major creaminess! So good, your whole family will be going back for seconds… and thirds!
If you’ve been following for awhile you know my love for Mexican food, and especially enchiladas! From our family favorite beef enchiladas, black bean enchiladas and veggie enchiladas to these super simple chicken enchiladas with red enchilada sauce we simply cannot get enough. You might be wondering if there is even a need for another enchilada recipe, but I can assure you, these green chicken enchiladas are definitely a need!
You start this recipe by making a green enchilada sauce, which includes butter, flour, salsa verde, chicken broth and cream. Then, you fill and roll your favorite tortillas with seasoned chicken and cheese. Layer them in a pan with the irresistible homemade green enchilada sauce and, of course, more cheese. Bake until bubbly and melty, and just wait for all of the rave reviews!
Ingredients needed
This enchiladas verdes recipe comes together with homemade green enchilada sauce, cooked chicken, seasonings and plenty of cheese, of course! Here’s a note on all of the ingredients but you’ll find exact measurements in the recipe card below.
- Butter: Adds richness to the sauce.
- Flour: Combines with the butter to make a roux, which is what gives the sauce thickness.
- Salsa verde: The key ingredient to make our green enchilada sauce is tomatillo sauce or salsa verde. You can make homemade salsa verde or use a store-bought sauce like mild Herdez salsa verde.
- Chicken broth: For flavoring the sauce and ensuring the consistency is just right.
- Heavy whipping cream: This is what makes the sauce so deliciously creamy. You could use half-and-half but the sauce won’t be quite as rich and creamy.
- Chicken: This recipe requires cooked, shredded chicken breast. You can use leftover chicken, rotisserie chicken or my perfect baked chicken.
- Spices: To give the chicken great flavor, we’re combining it with salt, chili powder, ground cumin, a touch of honey and fresh lime juice.
- Tortillas: Any tortillas that you like will work. Feel free to use corn tortillas or flour tortillas. I typically use Mission or La Tortilla brand.
- Shredded cheese: Use as little or as much as you’d like. Pepper jack or Monterey jack are my favorites in this recipe. You could even use a combination of sharp cheddar and Monterey jack cheese, which would be very tasty.
- Optional to garnish: Add fresh cilantro before serving for a pop of color!
How to make this recipe
Green enchiladas are super easy to make and can be whipped up in just 20 minutes of prep time! The hardest part is waiting for them to cook in the oven. Here is the simple step-by-step instructions with visuals:
- Start the sauce: In a saucepan, melt butter over medium heat. Add flour and whisk to combine. Then, add the salsa verde and whisk together until well combined.
- Finish the sauce: When the sauce starts to thicken, add the two cups of chicken broth or chicken stock and continue to whisk over medium heat for a couple of minutes. Pour and stir in the heavy cream; remove from heat.
- Season the chicken: Place the shredded chicken in a medium bowl and season with salt, chili powder, cumin, honey and lime juice. Mix to fully coat the chicken.
- How much cheese: This recipe calls for 2 to 3 cups of cheese. Use 3 cups if you like quite a bit of cheese in and on your enchiladas. You’ll be using a little less than half the cheese for the filling and the rest for the top.
- Assembly: Assemble each tortilla with an even amount of the chicken mixture, then about 1 1/2 tablespoons (or more, if you’d like) of cheese. Roll them up.
- Layer in a baking dish: In a 9×13-inch baking pan, pour in half of the sauce. Place the rolled up enchiladas seam side down in the pan, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.
- Bake and serve: Bake, uncovered, in an oven that has been preheated to 400°F for 15-20 minutes. Once out of the oven, cool for 5 to 10 minutes, so they set up a bit in the middle. Garnish with cilantro and serve.
Helpful tips
- Make ahead: Prep these in the morning, cover and place in the fridge, and then all you have to do is bake them before dinner!
- Time saving tip: To make these come together in a flash, use rotisserie chicken or prepare your own shredded chicken in advance.
- Shredded cheese: If you have the time, I highly recommend using freshly grated cheese from a block because pre-shredded packaged cheeses use anti-clumping chemicals, which prevent them from melting as well.
- Heat level: As written this recipe is really mild, however you can make these more spicy by selecting a salsa verde that is ‘hot’. You could also add in spicy green chiles or a dash of cayenne pepper for a kick!
- Place seam-side down: When layering the rolled tortillas into the pan, place seam-side down, so that the filling stays inside, and arrange them tightly next to each other in your pan to help them stay together.
Frequently asked questions
Enchiladas verdes are filled with seasoned chicken and cheese, and smothered in a homemade creamy green enchilada sauce made of butter, flour, salsa verde and cream. They bake up deliciously creamy and flavorful!
Yes, the green enchilada sauce includes salsa verde and is a cooked sauce. Salsa verde is a raw mixture typically made with tomatillos, onion, jalapeño, lime and cilantro.
Depending on the ingredients, green enchiladas can taste smoky, tangy, savory and slightly spicy. This specific recipe tastes creamy and mild with great flavor from the seasoning, cheese and salsa verde.
Variations
These enchiladas are quite perfect as-is, but feel free to change things up depending on your preferences and what you have available. Here are some options:
- Cheese: Use whatever cheese you like best! A Mexican cheese blend, Monterey jack cheese, pepper jack cheese, Colby cheese or cheddar are all great options.
- Filling: You can add other ingredients to the filling such as green chiles, corn, black beans, diced tomatoes, diced and sautéed onion, garlic, bell pepper and/or other veggies.
- Add toppings: Take these over-the-top by adding delicious toppings such as sour cream, cilantro, sliced jalapeños, avocado or guacamole, diced tomatoes or black olives.
Serving suggestions
These green sauce enchiladas are so flavorful, they go great with just plain rice and some refried beans or black beans. However, if you’d like to make more of a spread, try some of these ideas:
- Chips and salsa: Every Mexican meal should include chips and salsa and/or guacamole!
- Rice: My family is obsessed with this cilantro lime rice! For a lower carb option, try this cilantro lime cauliflower rice.
- Salad: For a lighter side, pair these with a Cucumber Tomato Salad.
- Don’t forget the margarita!
Storage recommendations
These chicken enchiladas verdes make fabulous leftovers. They’re even delicious for breakfast with eggs! Here are some tips for storing and reheating:
- In the refrigerator: Once your enchiladas have cooled, then cover them tightly with plastic wrap or place them in an airtight container and store them in the fridge. They will keep for up to 4 days.
- Reheating: To avoid these becoming soggy, reheat them loosely covered with aluminum foil in the oven at 350 degrees for 20–25 minutes, or until they’re warmed through. If preferred, you can also pop individual servings in the microwave for a little over minute.
More Mexican recipes
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Enchiladas Verdes
Ingredients
- 4 tablespoons butter
- 1/2 cup flour
- 1 (16 oz.) jar salsa verde, I like to use mild Herdez salsa verde
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 4 cups shredded chicken breast, rotisserie chicken works great
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 tablespoons honey
- juice of 1 lime
- 10 8-inch tortillas, corn or flour
- 2 to 3 cups shredded cheese, divided, I like pepper jack or Monterey jack best
- fresh cilantro , optional to garnish
Instructions
- In a saucepan, melt butter over medium heat. Add flour and whisk to combine. Then, add the salsa verde and whisk together until well combined.
- When the sauce starts to thicken, add the two cups of chicken broth and continue to whisk over medium heat for a couple of minutes. Pour and stir in the heavy cream; remove from heat.
- Place the shredded chicken in a medium bowl and season with salt, chili powder, cumin, honey and lime juice. Mix to fully coat the chicken.
- This recipe calls for 2 to 3 cups of cheese. Use 3 cups if you like quite a bit of cheese in and on your enchiladas. You’ll be using a little less than half the cheese for the filling and the rest for the top.
- Assemble each tortilla with an even amount of the chicken mixture, then about 1 1/2 tablespoons (or more, if you’d like) of cheese. Roll them up.
- In a 9×13-inch baking pan, pour in half of the sauce. Place the rolled up enchiladas seam side down in the pan, then pour out and spread the other half of the sauce on the enchiladas. Sprinkle with the remaining cheese.
- Bake, uncovered, in an oven that has been preheated to 400°F for 15-20 minutes. Once out of the oven, cool for 5 to 10 minutes, so they set up a bit in the middle. Garnish with cilantro and serve.
Notes
- In the refrigerator: Once your enchiladas have cooled, then cover them tightly with plastic wrap or place them in an airtight container and store them in the fridge. They will keep for up to 4 days.
- Reheating: To avoid these becoming soggy, reheat them loosely covered with foil in the oven at 350 degrees for 20–25 minutes, or until they’re warmed through. If preferred, you can also pop individual servings in the microwave for a little over minute.
Did you make this recipe?
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YES to all things Mexican! Anything with cheese, salsa, and guacamole, and I’m completely sold 😀 Can you believe that I’ve never made enchiladas before? I get lazy and usually just make nachos 😆
Looooove enchiladas – and verde sauce too. Must be a winner!
Ive never made my own enchilada sauce but clearly that needs to change. Now I just need to find some brown rice tortillas!