They are mild to medium, depending on how many jalapeños you use and whether you remove the seeds.

Savor the Flavor: Chicken Enchiladas with Green Sauce Recipe

Name: Chicken Enchiladas with Green Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups shredded cooked chicken, lightly seasoned; 1 tablespoon oil or butter; 1 small onion, finely diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon mild chili powder or paprika; 1 pinch dried oregano; 1 cup green sauce, plus more for assembly; 1 to 1.5 cups shredded cheese (Monterey Jack, Oaxaca, or a melty blend); Salt and pepper to taste

By:

Tommy

December 20, 2025

Delicious chicken enchiladas with green sauce topped with melted cheese and served hot.

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chicken enchiladas with green sauce saved my sanity on a busy Tuesday night when I had a hungry crew and not a lot of time. I wanted something cozy, bright, and not fussy. This recipe checks all those boxes. It’s simple to follow, loaded with flavor, and forgiving if you’re new to this style of cooking. If you’ve ever craved that tangy, fresh kick from your favorite Mexican spot, you’ll love this at home version. Let me walk you through it without any fluff or chef talk.

What are enchiladas with green sauce?

When folks talk about enchiladas with green sauce, they mean enchiladas verdes. Picture tender corn tortillas wrapped around juicy chicken, then smothered in a bright tomatillo and jalapeño sauce. The flavor leans tangy and fresh with a gentle heat. It’s not heavy, and it doesn’t try to melt your face off. The sauce feels lively and clean, thanks to tomatillos, cilantro, and lime.

Compared to red enchiladas, the green version is a little lighter and citrusy, with a hint of sweetness from roasted onions and garlic. It’s perfect when you want comfort without feeling weighed down. And yes, the tortillas matter. Corn tortillas bring the right chew and flavor, and they hold up better than flour if you warm them correctly.

I make this when I want a reliable dinner that still feels special. It’s my weeknight win, and it’s the base for my favorite chicken enchiladas with green sauce any time of year.

Why this recipe works

This recipe nails that balance of creamy, tangy, and savory without getting complicated. A few small moves make a big difference.

First, the sauce. I like to roast the tomatillos, jalapeños, onion, and garlic until they’re a little blistered. It deepens the flavor and softens the acidity. If you don’t want to roast, a quick simmer works too. Blend with cilantro, lime, and a splash of chicken broth for a silky finish. Season with salt so it really sings.

Second, the tortillas. Warm your corn tortillas until pliable so they don’t crack. A quick pass in a hot dry skillet works well. If you want to go pro, give them a light dip in hot oil for 5 to 10 seconds per side, then drain. It keeps them from tearing and helps them soak up just the right amount of sauce.

Third, the chicken. You can poach chicken breasts, use leftover roasted chicken, or reach for a rotisserie bird. Whatever route you choose, make sure the meat is juicy. If you’re cooking from raw, aim for 165°F inside and let it rest before shredding so it stays moist.

Finally, the assembly. A little sauce under and over the enchiladas keeps everything tender. Don’t drown them. Bake just until the cheese melts and everything is hot and happy. The result is lush and satisfying, with that burst of brightness green sauce gives.

You’re not just imagining it green enchiladas are a trusted favorite for both flavor and nutrition. According to the American Heart Association, dishes like enchiladas made with lean proteins, tomatillo-based sauces, and fresh ingredients offer a healthier alternative to heavier, cream-laden options. Their guidance suggests using grilled chicken, salsa verde instead of creamy sauces, and corn tortillas to keep meals heart-smart without sacrificing taste.

“I made these for a potluck, and people kept asking where I ordered them from. The sauce is fresh and the chicken stayed super tender. New family favorite.”

For a quick snapshot of key details and variations, check this resource:

Once you make them once, you’ll understand why chicken enchiladas with green sauce are on repeat at my place.

Discover 8 must-try chicken enchiladas (red & green sauce) + pro tips for perfect results.

How to make the enchilada filling

What you will need

3 cups shredded cooked chicken, lightly seasoned
1 tablespoon oil or butter
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon mild chili powder or paprika
1 pinch dried oregano
1 cup green sauce, plus more for assembly
1 to 1.5 cups shredded cheese, such as Monterey Jack, Oaxaca, or a melty blend
Salt and pepper to taste

Filling steps

Heat the oil in a skillet over medium. Add the onion with a pinch of salt and cook until soft and a little sweet. Stir in the garlic, cumin, chili powder, and oregano. You’ll smell the spices bloom. That’s your cue.

Add the shredded chicken and toss to coat in the aromatics. Pour in about 1 cup of green sauce and stir until the chicken is evenly moistened. You want it saucy but not soggy. Taste and adjust the salt. If the heat is too shy, add more jalapeño to the sauce next time or a pinch of cayenne now.

Fold in a handful of cheese just to bind. Keep most of the cheese for topping later. The filling should be juicy and spoonable, not dry. This simple, well-seasoned mixture is what makes chicken enchiladas with green sauce feel so satisfying without a ton of effort.

How to assemble the enchiladas

Heat the oven to 375°F. Lightly oil a 9×13 inch baking dish.
Warm 12 corn tortillas in a skillet until soft and pliable. Keep them wrapped in a clean towel.
Spread about 1/2 cup green sauce in the bottom of the dish to prevent sticking.
Working one at a time, dip each tortilla lightly in warm sauce or brush with sauce. Add 2 to 3 tablespoons of filling down the center, roll snugly, and place seam side down in the dish.
Once the pan is filled, pour 1 to 1.5 cups sauce over the top. You should still see some of the tortilla edges. Don’t oversauce.
Sprinkle remaining cheese evenly over the top.
Bake 15 to 20 minutes until the cheese melts and the sauce bubbles around the edges. If you like a little browning, broil for 1 to 2 minutes at the end, watching closely.
Rest 5 minutes. Garnish with chopped cilantro, a squeeze of lime, and a few thin onion slices if you like.

If you want to make these ahead, assemble and chill, then bake longer from cold until hot in the center. They reheat nicely and taste even better the next day. That’s another reason I keep coming back to chicken enchiladas with green sauce for gatherings and lazy Sundays.

Expert Tips

Char the veggies for the sauce. A quick roast or stovetop char on the tomatillos, jalapeños, onion, and garlic builds deeper flavor without extra steps. If you’re sensitive to heat, remove jalapeño seeds before blending.

Blend smart and season last. Add cilantro, lime, and a splash of chicken broth to the blender. Blend smooth, then taste. Tomatillos vary, so you may need a pinch more salt or lime to balance.

Keep tortillas warm and flexible. A warm tortilla is less likely to tear. Stack and wrap them in a towel as you work. If they crack, warm them longer next time or give them a quick dip in hot oil.

Use enough sauce, not too much. Think of sauce as a hug, not a bath. A thin layer on the bottom and a modest pour on top keeps everything tender without turning soggy.

Watch the cheese. Mild, melty cheese like Monterey Jack or Oaxaca complements the brightness. Skip heavy cheddar blends that dominate the sauce.

Cook chicken safely. If starting from raw, cook to 165°F in the thickest part. Rest before shredding so it stays juicy. If using rotisserie, remove the skin and shred while warm for easier handling.

Make ahead and freeze. Freeze the sauce and cooked chicken separately, or assemble the enchiladas without sauce and freeze. Add sauce and bake from thawed for best texture.

Add-ons are welcome. A handful of sautéed spinach, corn, or black beans in the filling is great. Keep it balanced so the sauce still shines.

Mistakes to Avoid

Skipping salt in the sauce. Tomatillos can taste flat without enough salt. Always taste and tweak the seasoning after blending.

Overstuffing tortillas. It’s tempting, I know, but too much filling makes them split. A couple of tablespoons per tortilla is plenty.

Drowning the pan in sauce. You want texture and layers, not a soup. Use just enough sauce to coat and moisten.

Using cold tortillas. Cold tortillas crack and crumble. Warm them first and keep them wrapped so they stay soft.

Dry chicken. If your chicken seems dry, toss it with a splash of warm sauce before filling. It perks right up and spreads more easily.

Forgetting the rest time. Five minutes after baking lets everything settle so slices hold together better and the flavors mingle.

Common Questions

Can I make the sauce without tomatillos? You’ll lose that signature tang, but you can substitute canned green enchilada sauce in a pinch, or use roasted green tomatoes with a splash of lime for brightness.

Are these spicy? Mild to medium. Use one jalapeño for mild, two for a little kick. Remove seeds for less heat. Taste as you go and adjust with lime and salt.

Can I use flour tortillas? You can, but corn brings better flavor and structure. If you use flour, warm them well and bake a few minutes longer to avoid sogginess.

How do I store leftovers? Cool, cover, and refrigerate for up to 3 days. Reheat covered at 350°F until hot, or microwave in short bursts. The sauce helps them reheat nicely.

Can I make this gluten free? Yes. Use 100 percent corn tortillas and check that your broth and spices are certified gluten free.

Final bites and happy cooking

That’s my no fuss playbook for tender, flavor packed chicken enchiladas with green sauce. Simple steps, bright sauce, and a few smart tricks are all you need. You get a cozy pan of goodness that tastes like you worked way harder than you did. Give it a try this week and feel free to tweak the heat and toppings to make it yours. If you’re anything like me, chicken enchiladas with green sauce will become a steady favorite on your table.