Green Chicken Enchiladas is a delicious made-from-scratch recipe your whole family will love. Filled with melted cheese and juicy chicken, these enchiladas are smothered in a homemade green enchilada sauce (salsa verde) bursting with flavor.
Mexican food is always a crowd-pleaser. These delicious green chicken enchiladas are no exception. This easy recipe packs a ton of flavor with a homemade enchilada sauce made from roasted tomatillos, jalapenos, onion, and fresh cilantro.
The roasted salsa verde is fresh, bright, and slightly spicy and takes these enchiladas to the next level.
If making homemade green chile enchilada sauce sounds intimidating, don’t worry! I keep this recipe easy with pre-cooked chicken (such as leftover rotisserie chicken) in a simple enchilada filling you can whip up while the veggies roast.
These tasty green chicken enchiladas are completely worth the little bit of extra time it will take, as the homemade sauce will be far better than any canned green enchilada sauce you can get from the grocery store.
Reasons you will love this recipe:
- This delicious green chicken enchiladas recipe can easily be adjusted to your family’s taste. See my ideas for variations below!
- Like my Sour Cream Chicken Enchilada Casserole and Tequila Lime Chicken Enchiladas, this recipe is great for using leftover chicken or turkey.
- If you have never had homemade salsa verde, you are in for a real treat. Homemade green salsa is so much better than store-bought. With its fresh, bright flavors, it doesn’t bear any resemblance to the jarred variety.
Ingredient notes and substitutions:
- Tomatillos: Fresh tomatillos are the base for our homemade enchilada sauce. They are bright and tart and a perfect base for a tasty green enchilada sauce.
- Onion: I used white onion, but red onion or yellow onion would also work in this recipe.
- Green Chilies: Jalapenos add their great taste and spiciness.
- Garlic: Fresh garlic cloves add a ton of flavor to the salsa.
- Fresh cilantro: If you are someone who thinks cilantro tastes like soap, you can leave it out or substitute fresh parsley.
- Lime juice: I recommend fresh lime juice (not bottled lime juice) for this recipe.
- Olive oil: Used for sautéing the onion and spices.
- Spices: including cumin, chili powder, and salt
- All-purpose flour: I use flour to thicken the enchilada filling. You can substitute two tablespoons of cornstarch for a gluten-free enchilada filling. Make sure to thoroughly whisk it into the chicken stock before adding it to the pan.
- Chicken stock: You can use vegetable stock if that’s what you have.
- Cooked chicken breast: If you don’t have any leftover cooked chicken, my recipe for Roasted Chicken Breasts works great. Meat from a rotisserie chicken also works. The amount of cooked chicken in this recipe is approximate. Anything between two and three cups of cooked chicken works. Turkey can be substituted.
- Flour tortillas: Substitute corn tortillas for a gluten-free option.
- Cheese: This recipe calls for Monterey Jack cheese, but Cheddar Jack cheese or a Mexican blend can be used. Freshly shredded cheese will melt beautifully, but store-bought shredded cheese is a great way to save some time.
- Optional toppings: We like sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo toppings on our green chicken enchiladas.
Complete measurements are in the recipe below.
How to make Green Chicken Enchiladas:
- To get started, preheat your oven to 400° F.
- Peel and rinse the tomatillos and then quarter them. You also need to peel and quarter the onion and cut the jalapenos in half. If you want a mild sauce, remove the jalapeno ribs and seeds. If you like your food spicy, leave the seeds and ribs in.
- Place the vegetables on a baking sheet and roast in a preheated oven for about 15 minutes.
- Remove the vegetables from the oven and allow them to cool for a few minutes. When the vegetables have cooled, add them to a food processor fitted with a steel blade along with cumin, salt, cilantro, and lime juice. Pulse about 10-15 times, or until the salsa is well combined but still slightly chunky. Set aside.
- To make the filling, add the olive oil to a large skillet over medium heat. Next, add the onion and saute, frequently stirring for about 7 minutes or until the onion is soft and caramelized. Then, add the garlic and cumin and cook for one more minute.
- Sprinkle on the flour and mix well. Add the chicken stock slowly, whisking continuously to make sure the flour doesn’t form lumps. Continue whisking until the mixture starts to bubble and thicken.
- Turn off the heat and allow the mixture to cool a bit. Add half of the tomatillo salsa, three cups of cheese, and shredded chicken. Mix well.
- When ready to assemble and bake the enchiladas, preheat the oven to 350° F.
- Add a cup of reserved salsa to the bottom of a 9″ × 13″ inch prepared baking dish. Spread out evenly.
- Put about a half cup of the chicken and cheese mixture in the center of a flour tortilla and roll up as tightly as you can.
- Place the enchilada in the baking dish. Repeat with the rest of the tortillas. Top with the rest of the salsa and sprinkle the remaining cheese evenly over the top.
- Bake uncovered for 30-40 minutes until the cheese has melted and the mixture is bubbling. Let your green chicken enchiladas sit for about ten minutes before serving.
- Optional, before serving, garnish with a scoop of sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo, if desired.
Serving suggestions:
Top these delicious green chicken enchiladas with some easy homemade pico de Gallo, and serve them with Mexican rice and black beans or refried beans for a perfect Cinco de Mayo feast or for any time you are craving Mexican-inspired or Tex-Mex food!
This dish also pairs beautifully with my Hot Corn Dip, Cheese Quesadillas, Macho Nachos, Grilled Fish Tacos, and Smoked Queso Dip. Of course, a Frozen Margarita is always a welcome addition.
Recipe Variations:
These homemade salsa verde enchiladas are easy to tailor to your family’s taste! Try these variations:
- If you don’t like spicy foods, simply reduce the jalapeno peppers in the homemade green sauce.
- Add 4 ounces of cream cheese to the filling for creamy green Chili chicken enchiladas.
- For a gluten-free option, use corn tortillas and eliminate the flour from the enchilada filling. Instead, whisk 2 tablespoons of cornstarch into the chicken stock before adding it to the onion and spices. Proceed with the rest of the recipe as written.
Make it ahead:
You can make these enchiladas ahead up to the point of baking them and store the dish in the fridge unbaked for up to 24 hours. Then bake as directed.
The unbaked chicken enchilada casserole also freezes well. Before baking, allow the casserole to thaw in the refrigerator overnight and bake as directed.
This recipe makes quite a bit, so if you have a small family, you might want to do what I do and divide it into two smaller baking dishes. I bake one casserole dish and freeze one for later.
You can also partially make this casserole ahead by roasting the vegetables, making the salsa, and cooking and shredding the chicken the day before you plan to make them. Then, on the big day, all you have to do is assemble and bake.
How to store and reheat leftovers:
Place the enchiladas in an airtight container. Store them in the refrigerator for up to four days.
Leftovers can be frozen for longer storage. Place the leftovers in an airtight container or wrap them securely with plastic wrap and foil. Freeze them for up to three months.
To reheat refrigerated leftovers, preheat your oven to 350° F. Cover the leftovers in a baking dish with foil or a lid. Bake for 20 minutes or until they are warmed through.
Frozen leftovers should be allowed to thaw overnight in the fridge before reheating.
Recipe FAQs:
Green enchilada sauce, or salsa verde, is made using fresh tomatillos and green chilies. Typical salsa ingredients such as onions, cilantro, lime juice, and garlic are also usually added.
If you are unfamiliar with or have never cooked with tomatillos, you are in for a treat, and it couldn’t be easier. Just peel the papery skins, rinse, and quarter them in the oven to roast for about 15 minutes. That’s it!
You may not know this, but tomatillos are the main ingredient in salsa verde. They are also frequently used in Latin cooking and look like small green tomatoes, but this tart fruit is related to the Cape Gooseberry.
The spice level of green chicken enchiladas can range from mild to spicy, depending on how many green chilies or jalapenos you add to the sauce. This recipe makes a mildly spicy salsa verde. It packs a noticeable level of heat that is comfortable for most people.
If you dislike spicy food, you can reduce the number of jalapeno peppers for a milder enchilada.
The main difference between the two is the type of chili peppers used. Red enchilada sauce is made with dried red chili peppers, such as ancho, guajillo, or pasilla peppers. Green enchilada sauce has tomatillos, jalapenos, onions, and garlic.
Expert tips and tricks:
The amount of cooked chicken in this recipe is approximate. Anything between two and three cups of cooked chicken works.
I always ensure I add plenty of cheese to this dish and, most of the time, add a bit more than the recipe calls for. You can add more, too.
Feel free to substitute corn tortillas if you prefer them. However, you will need to heat them to make them more pliable. Cover them with a damp paper towel and microwave them for 30 seconds or until they are heated.
More Easy Mexican and Tex-Mex Recipes:
If you like Mexican or Tex-Mex dishes as we do, you might also like these delicious and popular recipes on my blog:
Need more menu ideas or recipes? Check out my collection of Cinco de Mayo Menu Ideas and Mexican Recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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📋 Recipe:
Easy Green Chicken Enchiladas Recipe with Salsa Verde
Equipment
- 9" x 13" inch oven-safe baking or casserole dish
Ingredients
Salsa Verde
- 2 pounds tomatillos, husked, rinsed, and quartered
- 1 large white onion, peeled and quartered
- 6 cloves garlic, peeled
- 3 jalapenos, seeded and cut in half
- 1 tablespoon ground cumin
- 2 teaspoon salt
- ½ cup chopped fresh cilantro, can substitute parsley
- 2 tablespoon lime juice
Enchiladas
- 1 tablespoon olive oil
- ½ onion, diced
- 3 garlic cloves, minced
- 1½ teaspoon ground cumin
- 1 tablespoon chili powder
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 3 cups cooked chicken breast, chopped or shredded, or you can use 1 deli roasted chicken
- 8 flour tortillas, 10-inch
- 4 cups shredded Monterey Jack cheese, or Mexican Blend
Instructions
Green Enchilada Sauce/Salsa Verde
- To get started, preheat your oven to 400°F. Peel and rinse the tomatillos and then quarter them. You must also peel and quarter the onion and cut the jalapenos in half. If you want a mild sauce, remove the jalapeno ribs and seeds. If you like your food spicy, leave the seeds and ribs in.
- Place the vegetables on a baking sheet and roast in a preheated oven for about 15 minutes.
- Remove the vegetables from the oven and allow them to cool for a few minutes. When the vegetables have cooled, add them to a food processor fitted with a steel blade along with cumin, salt, cilantro, and lime juice. Pulse about 10-15 times or until the salsa is well combined but still slightly chunky. Set aside.
Enchiladas
- Add olive oil to a large skillet over medium heat to make the filling. Next, add the onion and saute, frequently stirring, for about 7 minutes or until the onion is soft and caramelized. Then, add the garlic and cumin and cook for one more minute.
- Sprinkle on the flour and mix well. Add the chicken stock slowly, whisking continuously to make sure the flour doesn’t form lumps. Continue whisking until the mixture starts to bubble and thicken.
- Turn off the heat and allow the mixture to cool a bit. Add half of the tomatillo sauce, three cups of cheese, and shredded chicken. Mix well.
- When ready to assemble and bake the enchiladas, preheat the oven to 350°F.
- Add a cup of reserved salsa to the bottom of a 9" × 13" inch prepared baking dish. Spread out evenly.
- Put about a half cup of the chicken and cheese mixture in the center of a flour tortilla and roll up as tightly as you can.
- Place the enchilada in the baking dish. Repeat with the rest of the tortillas. Top with the rest of the salsa and sprinkle the remaining cheese evenly over the top.
- Bake uncovered for 30-40 minutes until the cheese has melted and the mixture is bubbling. Let your green chicken enchiladas sit for about ten minutes before serving.
- Optional, before serving, garnish with a scoop of sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo, if desired.
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