What chicken works best for enchiladas?

Rotisserie chicken is fast and flavorful. You can also poach chicken breasts or thighs and shred them for the filling.

How do I prevent tortillas from tearing?

Warm them and keep them covered. Dipping briefly in warm sauce and pan-frying helps keep them pliable for rolling.

Can I make these enchiladas ahead of time?

Yes. You can prep the filling 3 days ahead or assemble and chill for up to a day before baking.

Delicious Chicken Enchilada Recipe Green Sauce You’ll Love

By:

Caroline

December 19, 2025

Chicken enchiladas with green sauce topped with cheese and fresh ingredients

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chicken enchilada recipe green sauce nights are my comfort move when I’m short on time but still want something cozy and crave-worthy. Maybe you’ve had a long day, the fridge is a random collection of “almost gone” ingredients, and you need dinner that tastes like a hug. Been there. This is the dish I reach for when I want big flavor without fancy steps. It’s weeknight-friendly, flexible with what you have, and extra delicious the next day.

Delicious Chicken Enchilada Recipe Green Sauce You'll Love

What are enchiladas with green sauce?

Enchiladas with green sauce, also called enchiladas verdes, are corn tortillas rolled around a filling and baked under a tangy, mildly spicy green salsa made from tomatillos, chiles, and a few pantry heroes. The flavor pops in a fresh way compared to red enchiladas, thanks to those bright tomatillos and limey notes. You get soft tortillas, juicy chicken, melty cheese, and a saucy finish that checks every comfort box.

For the sauce, you can go two routes. Make a fast blender salsa verde with roasted or simmered tomatillos, jalapeño or serrano, onion, garlic, cilantro, and salt. Or use a good quality jarred salsa verde to save time. Both paths work. The homemade version tastes a bit brighter, while jarred salsa can be richer and thicker. If your sauce tastes flat, a small pinch of salt and a squeeze of lime is the quickest fix.

Traditional enchiladas use **corn tortillas**, which bring that toasty flavor and a nice chew. If corn breaks easily on you, warm the tortillas briefly and dip each one in warm sauce before rolling. Flour tortillas also work in a pinch, but they make a softer, almost casserole-style texture. For the filling, think **shredded chicken**, a little sautéed onion and garlic, a touch of spice, and cheese to bind it all together.

“I made these for a Sunday dinner, and my family went quiet at the table for a full minute. Then they asked for seconds. The sauce was bright and the tortillas were perfectly soft.”

If you’re new to enchiladas, here’s the promise. They look impressive, but they’re just tortillas, filling, sauce, and cheese. Once you do it once, you’ll realize how forgiving it is. You can scale up for a crowd or make a half pan for two and still get the same cozy magic.

Bottom line: Enchiladas verdes bring a balance of tender, saucy, and melty that’s hard to beat, and they’re easy to customize to your spice and cheese love levels.

How to make the enchilada filling

Ingredients for the filling

3 cups cooked, shredded chicken. Rotisserie is perfect, or poach chicken breasts and shred.
1 tablespoon oil or butter for sautéing.
1 small onion, finely diced.
2 cloves garlic, minced.
1 teaspoon ground cumin, plus a pinch of oregano.
Salt and pepper to taste.
1 cup shredded cheese. Monterey Jack, pepper Jack, or a mild cheddar all work.
2 to 3 tablespoons sour cream or Greek yogurt for creaminess, optional.
1 to 2 tablespoons chopped cilantro, optional.

Step by step

Warm the oil in a skillet over medium heat. Add the onion with a pinch of salt and cook until soft and slightly golden.
Stir in the garlic, cumin, and oregano. Cook until fragrant, about 30 seconds.
Add the shredded chicken and toss to coat in the seasoning. If it looks dry, splash in a couple tablespoons of salsa verde to moisten.
Take off the heat. Stir in the cheese and sour cream or yogurt if using. Taste, then season with salt and pepper. Fold in cilantro.

Filling should be soft and cohesive, not greasy or overly wet. If it’s too dry, add a spoon of salsa. If it’s too loose, add a bit more shredded cheese to bind. This balanced filling helps the tortillas stay rolled and keeps the pan tidy.

Shortcut for busy nights: grab a warm rotisserie chicken, pull the meat, season it in the pan as above, and boom. If you want a lighter take, mix in some black beans or sautéed zucchini with the chicken to bulk it up without more cheese. And if someone at your table needs extra heat, stir in a diced pickled jalapeño right at the end for a fun pop.

By the way, if you went searching for a solid chicken enchilada recipe green sauce plan that’s not fussy, this filling is your friendly base. It’s flexible, flavorful, and ready to roll.

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

How to assemble the enchiladas

Preheat your oven to 375°F. Grease a 9 by 13 baking dish.
Warm your salsa verde in a small pot until steamy. Warming helps the tortillas soften easily.
Soften tortillas one of two ways: quick pan-fry each side in a teaspoon of oil until pliable, or microwave them wrapped in a damp paper towel until warm and flexible.
Lightly dip each tortilla in the warm sauce, lay it on a plate, add a spoonful of filling, then roll it snugly and place seam-side down in the dish.
Repeat with the rest. Pour extra sauce over the top to coat every tortilla. Sprinkle with more cheese.

Baking time and temp

Bake at 375°F for about 18 to 22 minutes, until the cheese is melted and the edges are bubbling. If you love a little color, broil for 1 to 2 minutes at the end, watching closely. Let the pan rest for 5 minutes before serving so everything sets slightly. That rest makes slicing and serving way easier, and it keeps the tortillas from tearing.

Serve with a handful of chopped cilantro, a few slices of avocado, and a lime wedge. A drizzle of Mexican crema or a dollop of sour cream is a nice cooling finish. The sauce will keep everything moist, so leftovers reheat beautifully for lunch the next day.

If you’re testing your first chicken enchilada recipe green sauce and worried about soggy tortillas, two quick tips: go light with sauce inside the tortillas and save most for the top, and let the assembled pan sit for a couple minutes before baking so the tortillas can grab the sauce without dissolving.

That’s it. Roll, sauce, bake, and bask in the happy dinner energy that follows.

Expert Tips

Warm the sauce. Cold sauce can shock the tortillas and make them crack. Warm sauce equals happy rolls.

Soften tortillas the right way. A quick pan pass in a little oil gives the best texture and helps them resist tearing. If you want to skip oil, microwave with a damp towel and work quickly.

Balance the filling. Aim for a creamy, cohesive filling that holds together in the roll. Too wet and it leaks, too dry and it crumbles.

Cheese choices. Monterey Jack melts like a dream. Pepper Jack adds a gentle kick. A sprinkle of cotija on top brings salty contrast.

Taste your salsa. Brands vary. If it’s too tart, stir in a little pinch of sugar. If it’s flat, add lime and salt. If it’s thick, thin with a splash of chicken broth.

Registered dietitian Lauren Manaker, MS, RDN, notes that dishes like chicken enchiladas can be “a satisfying and nourishing meal when made with lean protein, fiber-rich tortillas, and antioxidant-rich toppings like avocado and cilantro.” She encourages home cooks to bake rather than fry and balance richness with fresh components for the most heart-healthy version.

Make it freezer friendly. Assemble without baking, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F, covered with foil, until hot, then uncover to brown.

Make ahead and storage

Make the filling up to 3 days ahead and keep chilled. Assemble and bake fresh for best texture. Leftovers keep well for 3 days in the fridge. Reheat covered so they stay moist, then uncover for the last minute to re-crisp the edges.

Flavor boosters

Stir a spoon of green salsa into the filling for extra zip. Add sautéed poblano strips for a smoky note. Finish the baked pan with a quick scatter of fresh cilantro and lime juice for a clean, bright bite. And if you love heat, a thin drizzle of hot sauce on each serving is perfect.

Nutrition Facts (per serving)

This will vary by tortilla size, cheese type, and how saucy you get, but a typical serving of two enchiladas clocks in around 420 to 520 calories. You can expect roughly 32 g protein, 34 g carbs, 18 g fat, 4 g fiber, and about 830 mg sodium. To lighten things up, use part-skim cheese, add beans or veggies to stretch the filling, and choose smaller tortillas. For more protein, add a little extra chicken or swap in Greek yogurt for the sour cream.

Nutrition is an estimate and can shift a lot based on brand and portion size. If you track closely, plug your exact ingredients into a nutrition calculator for spot-on numbers.

Mistakes to Avoid

Using cold tortillas. Cold tortillas crack, which makes rolling messy. Warm them and keep them covered so they stay pliable.

Overfilling. Too much filling looks generous but it makes tortillas pop open. A modest scoop is easier to roll and eats better.

Skimping on sauce on top. Light sauce inside is fine, but you need plenty over the top so the tortillas bake tender instead of dry.

Not tasting as you go. Salsa verde can be tart or mild. Adjust salt, lime, and heat before assembling, not after baking.

Baking too long uncovered. Cheese can overbrown while the centers dry out. Bake covered for the first 10 minutes if your oven runs hot, then uncover to finish.

Forgetting the rest time. Those five minutes out of the oven help everything set. Slices stay neat, and the sauce clings just right.

Common Questions

Q: Can I use flour tortillas?
A: Yes. Flour tortillas make a softer, casserole-like texture. Corn gives a classic flavor and better structure.

Q: How spicy is salsa verde?
A: Usually mild to medium. Heat depends on the chiles used. Taste your jar or blender batch and adjust with lime, salt, or a touch of sugar.

Q: What chicken is best?
A: Rotisserie chicken is fast and flavorful. If cooking from scratch, poach breasts or thighs in salted water with onion and bay, then shred.

Q: How do I keep tortillas from tearing?
A: Warm them, keep them covered, and dip briefly in warm sauce before rolling. A quick pan-fry in a little oil makes them extra sturdy.

Q: Can I make this ahead?
A: Make the filling ahead and assemble just before baking. Or assemble and chill for up to a day, then bake with a few extra minutes.

A warm plate and a win for weeknights

There you have it, my go-to chicken enchilada recipe green sauce that never fails to bring happy silence at the table. You’ve got a bright sauce, a balanced filling, and a simple assembly that works on Tuesday or for a cozy weekend dinner. Customize the heat, play with cheeses, and keep that lime handy. If you try this chicken enchilada recipe green sauce, I’d love to hear how it went and what you tweaked. Now grab those tortillas and make yourself something delicious tonight.