These green chicken enchiladas deliver restaurant-quality flavor with minimal effort – perfect for busy weeknight dinners!
Quick Answer: Make easy green chicken enchiladas by rolling shredded chicken and cheese in corn tortillas, topping with verde sauce, and baking at 375°F for 20-25 minutes until bubbly. The entire dish comes together in under 45 minutes.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Category: Main Dish
Difficulty: Easy
Cuisine: Mexican-American
Yield: 4 servings
Dietary: Can be gluten-free with corn tortillas
Why You’ll Love This Recipe
- Creamy, cheesy filling with zesty green sauce
- Uses rotisserie chicken for quick prep
- Make ahead and freezer friendly
- Budget-friendly family meal
- Perfect for weekly meal prep
Quick Benefits
These green chicken enchiladas combine tender shredded chicken, melty cheese, and tangy salsa verde for an easy weeknight dinner. The recipe uses simple ingredients and can be prepped ahead for busy evenings.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 yellow onion, sliced
- 4-6 garlic cloves
- 1/2 green bell pepper, sliced
- 8 oz canned green chile enchilada sauce
- 1 can cream of chicken soup
- 1/4 cup salsa verde
- 1 tbsp McCormick roasted chipotle seasoning
- 1/2 tbsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon, optional
- 1/4 tsp kosher salt
- 2 cups Colby Jack cheese, shredded
- Flour tortillas
- 1 tbsp chipotle sauce, optional
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- Sour cream or yogurt
- Tapatio hot sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a bowl, season chicken breasts with McCormick roasted chipotle seasoning, cumin, chili powder, garlic powder, and kosher salt.
- Add seasoned chicken breasts to a baking sheet along with garlic cloves and sliced onions. Drizzle olive oil over the chicken and vegetables and sprinkle a little seasoning on the vegetables. Toss to coat.
- Cover and roast in the oven for 40 minutes, flipping the chicken halfway through. Make slits in the chicken to check its progress. Uncover and cook for an additional 10 minutes.
- While the chicken cooks, combine green chile enchilada sauce, salsa verde, garlic powder, and cream of chicken soup in a bowl. Mix thoroughly.
- Remove the pan from the oven and shred the cooked chicken using a fork or hand mixer.
- In a bowl, combine shredded chicken with 1/4 cup enchilada sauce and 3 tbsp salsa verde to create a juicy mixture.
- Spread 1/2 cup enchilada sauce evenly across the bottom of a baking dish.
- On a flat surface, spoon chicken and pepper mixture onto a tortilla, top with cheese, and roll the tortilla. Place it seam-side down in the prepared baking dish. Repeat the process until the baking dish is filled.
- Pour the remaining enchilada sauce over the filled tortillas in the baking dish. Sprinkle any remaining chicken on top, if available. Top with the remaining cheese.
- Bake the enchiladas in the oven for 20 minutes, or until the cheese is fully melted.
- Allow enchiladas to cool slightly before serving. Top with fresh cilantro, avocado slices, sour cream, and Tapatio hot sauce.
You Must Know
- Don’t overfill tortillas or they may split
- Warm tortillas before rolling to prevent cracking
- Let rest 5-10 minutes before serving
- Use corn tortillas for authentic texture
- Check sauce spiciness before using full amount
Serving Suggestions
- Mexican rice and refried beans
- Fresh pico de gallo
- Guacamole or sliced avocado
- Lime wedges and fresh cilantro
- Mexican street corn (elote)
- Crisp green salad
Creative Variations
- Use pulled pork instead of chicken
- Add sautéed spinach and mushrooms for veggie version
- Mix in black beans for extra protein
- Try different cheese combinations
Cultural Notes
While traditional Mexican enchiladas often use red sauce, green enchiladas (enchiladas verdes) are popular in central Mexico. This recipe is an Americanized version that uses convenient ingredients while maintaining the spirit of the original dish.
Pro Tips
- Shred chicken while still warm for easier pulling
- Use freshly grated cheese for better melting
- Double the recipe and freeze half for later
- Toast tortillas lightly for extra flavor
Frequently Asked Questions
Q: Can I freeze green chicken enchiladas?
A: Yes, wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Q: What’s the best chicken to use?
A: Rotisserie chicken works great, or use poached chicken breasts.
Q: Can I make these ahead?
A: Yes, assemble up to 24 hours in advance and refrigerate.
Q: How spicy are these enchiladas?
A: Mild to medium, depending on your sauce choice.
Q: Can I use flour tortillas?
A: Yes, though corn tortillas are more traditional and hold up better.
Health Benefits
Green chicken enchiladas provide lean protein from the chicken, calcium from cheese, and vitamin C from the green chile sauce. Using corn tortillas adds whole grains and makes the dish naturally gluten-free.
Nutrition
(Per serving, estimate) Calories: 450 • Carbs: 35g • Protein: 32g • Fat: 22g • Sodium: 890mg
Notes
Leftovers keep well refrigerated for up to 3 days. Reheat individual portions in the microwave or whole dish in the oven.
Green Chicken Enchiladas Easy
These green chicken enchiladas deliver restaurant-quality flavor with minimal effort - perfect for busy weeknight dinners!
Ingredients
Instructions
Notes
- Leftovers keep well refrigerated for up to 3 days. Reheat individual portions in the microwave or whole dish in the oven.