Green Chicken Enchiladas

Make cheesy, creamy, Green Chicken Enchiladas to serve a family of six in around 90 minutes with this easy Green Enchilada Recipe. This recipe will wow your guest and become a family favorite. Don't forget to serve with Mexican Salsa on the side.

Why This Recipe Works

Green Chicken Enchiladas are perfect for a family dinner, pot luck, or to take to a new parent or a sick friend. The simple recipe is easy to adjust with great substitution ideas. The recipe makes enough chicken enchiladas to feed a large family or you can divide it up into a few dinners and freeze some for later.

This Green Enchilada recipe is perfect for meal prep. It also freezes well and makes great leftovers. Speaking of leftovers, Green Enchilada leftovers taste just as great as when they first come out of the oven.

Although going out to eat at your favorite Mexican restaurant can be fun, it can also get expensive. Stay at home instead and create a delicious Mexican feast with Chicken Enchiladas, Mexican Rice, and roasted salsa!

What Goes Into Green Enchiladas

Recipe Ingredients and Substitutions

• Chicken — This chicken Enchiladas recipe calls for shredded chicken breast, however, you can replace the chicken breasts with chicken thighs. Even better, shave 20 minutes off the recipe time and use rotisserie chicken instead!
• Enchilada Sauce — Green enchilada sauce comes in mild, medium, and hot. Choose the spice level that you prefer. You can also substitute bottled salsa verde instead of green enchilada sauce. Red enchilada sauce also works in this recipe, however, just don't call it a "green enchilada recipe."
• Cheese — Shredded Mexican cheese, cheddar cheese, or Monterey jack cheese can be used in this recipe.
• Cream Cheese — Cream cheese gives the chicken enchiladas a creamy texture. If you don't have cream cheese, a cup of sour cream can be substituted.
• Oil — Frying the tortillas in oil before filling them gives the enchiladas structure and a wonderful texture. If you want to reduce the calories, you can dip the tortillas in salsa verde or enchilada sauce instead.
• Serrano pepper — One or more Serrano peppers can be added to the filling to spice up the enchiladas.
• Garlic — If you don't have fresh garlic, you can use a few teaspoons of garlic powder instead.

Optional Enchilada Ingredients

• Cumin Powder: If you like the flavor of cumin, mix 1 teaspoon into the filling.
• Corn kernels: Corn can be added to the filling. I prefer frozen corn kernels to canned corn because I prefer their texture.
• Black Beans: Canned black beans can also be added to the enchilada filling.
• Scallions: Mix chopped scallions into the filling, or sprinkle some on the enchiladas before serving them.
• Black Olives: If you love black olives, sprinkle them over the cheese before baking the enchiladas for the final 15 minutes.

How to Make Green Chicken Enchiladas

Step 1: Filet chicken breasts in half so that they can cook faster. Add 1 teaspoon salt, ¼ teaspoon black pepper, 3 cloves garlic, 1 teaspoon oregano, bay leaves, and 8 cups of water. Bring to a boil over medium-high heat, then simmer over low heat for 20 minutes.

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Step 2: While the chicken is cooking, fry the tortillas in hot oil for a few seconds on each side. Drain on paper towels.

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Preheat oven to 375 degrees F. Lightly grease a 9"x13" baking dish. Pour ½ cup of enchilada sauce into the baking dish and set aside.

Step 3: Shred cooled chicken and add to a large bowl. Season with 1 teaspoon salt, ¾ teaspoon black pepper, and 1 teaspoon oregano. Crush 3 cloves garlic and add to the bowl; stir. Add softened and cubed cream cheese, drained diced green chiles, 2 cups shredded jack cheese, and one cup enchilada sauce. Blend until the cream cheese melts into the mixture.

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Tip: Using a blender on the low setting to blend the ingredients is another great option.

Step 4: Fill each tortilla with approximately ¼ cup of chicken enchilada filling. Fold the tortilla over the filling and place enchiladas seam-side down into the prepared pan.

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Step 5: Pour the remaining enchilada sauce over the enchiladas then cover the pan with foil; seal. Bake in preheated oven for 30 minutes.

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Step 6: Remove pan of enchiladas from the oven and cover with the remaining shredded cheese. Bake, uncovered for an additional 15 minutes or until the cheese is melted and bubbly.

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Rest for 15 minutes (not you, the enchiladas). Sprinkle with chopped fresh cilantro, salsa, Creamy Guacamole, and sour cream.

Recipe FAQs and Expert Tips

• Instead of frying the tortillas in oil, dip them in enchilada sauce. Although this reduces the calories, the tortilla texture will be a bit mushier.
• Some people prefer to use flour tortillas instead of corn tortillas to make enchiladas. If you decide to use flour tortillas, you don't need to fry them.
• For a variety, you can use Pulled Pork, Carnitas, or diced Carn Asada to make various types of enchiladas.
• To make vegetarian enchiladas, replace the chicken with roasted vegetables such as bell peppers, mushrooms, onions, tomatoes, corn, and black beans.
• After cooking the chicken, don't discard the chicken broth. Strain the liquid through a fine strainer and divide it into 2 cup portions into ziplock sandwich bags. Freeze until needed.

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