Best Green Chicken Enchiladas

These green chicken enchiladas are a family favorite. With a rich salsa verde made of fresh tomatillos, serrano peppers, garlic, and cilantro, these enchiladas pack a lot of flavor with just a hint of spice. Plus, they’re easy to make with rotisserie chicken pieces, and you can store the salsa verde for future use.

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Why I Love This Recipe

My kids beg me to cook these chicken enchiladas, and they love me a little more when I do. The main ingredient is the salsa verde (green sauce) made with tomatillos.

If you’re unfamiliar with the tomatillo fruit, think of it as the sweeter and slightly tangier cousin of the traditional tomato. The name tomatillo means “little tomato” in Spanish, but tomatillos are distinct with a papery husk surrounding the fruit.

You can find the full recipe at the bottom of this post. Read on for tips on picking tomatillos, making salsa verde, and preparing the enchiladas.

What is the sauce for green chicken enchiladas?

I often see recipes for green chile chicken enchiladas, and this salsa verde does include green chiles. (Serrano peppers, to be exact.) However, the main ingredient in the enchilada sauce is tomatillos.

When the cooked tomatillos and peppers are combined with onions, garlic, and cilantro, you have a quick and easy green chile sauce for chicken enchiladas. It tastes great as a salsa for dipping tortilla chips or spreading over nachos, too.

Note: This green enchilada sauce does not include cream, so it’s perfect for lactose-intolerant individuals. You can also skip the cheese in the enchiladas for a lactose-free entree.

The size of serrano peppers can vary greatly, as can the heat of any individual pepper. You can always substitute one jalapeno pepper or any type of green chile pepper if you prefer a different level of spiciness.

Tip: To control the spiciness of the green chile sauce, blend peppers one at a time and test the sauce before adding more.

How to Pick Tomatillos

Since tomatillos have an outer husk, look for soft husks with minimal browning. Softer husks usually indicate fresher fruit.

The tomatillos should look bright green on the inside. Size can vary greatly, so you may want to pick more tomatillos than the recipe calls for if you like your green enchiladas extra saucy.

What type of cheese is good in green chicken enchiladas?

I typically use Monterey Jack cheese by itself or combined with mozzarella. Monterey Jack tends to have a creamier texture that melts nicely inside the rolled tortilla.

Cheddar cheese is commonly found in red enchiladas, but I find the flavor overpowering for these lighter green enchiladas.

What type of tortillas are best for green chicken enchiladas?

Corn tortillas (tortillas de maiz) work better than flour tortillas for green enchiladas since they are lighter and more pliable. We always use corn tortillas for enchiladas, regardless of the sauce, in true Tex-Mex fashion.

Flour tortillas have their place for chicken fajitas, tacos al carbon, or breakfast tacos, but they don’t belong in a dish covered in sauce because they tend to get gooey.

We could have a long discussion about the quality of corn tortillas these days. I’ll be sharing our favorite homemade recipe in a future blog post. In the meantime, you might try La Ranchera or La Campera brand corn tortillas, which don’t easily tear when dipped in hot oil (a key requirement for green chicken enchiladas).

How to Cook Chicken Enchiladas

The biggest challenge when making a large batch of green enchiladas is keeping them hot and ready to serve. You have two options here.

Cooking Enchiladas Individually

Generally, I make individual enchiladas. I dip tortillas in hot oil to soften them, place them on a plate to stuff and roll, and then reheat them for a few seconds in my skillet right before serving. Each tortilla is dipped in salsa verde before being stuffed with this method.

This method can get a little messy (literally), so it helps to prepare a batch of 3-5 tortillas softened in oil before dipping them in the green sauce. (I wash my hands frequently during this process, so woe to the man who stands between the sink and me while I’m cooking.)

Preparing a Large Batch of Enchiladas

To make a large batch, preheat the oven to 350°F. Then heat the individual tortillas in a pan with hot oil, as directed in the recipe. Instead of dipping them in the green sauce, roll the tortillas up with chicken and cheese, and place them (seam-side down) in a baking dish.

When you’ve finished rolling the tortillas, pour the salsa verde over the enchiladas, sprinkle a handful of cheese on top, and bake the entire casserole dish for 15-20 minutes.

Serve the green chicken enchiladas with a garnish of cilantro on top and a side of Mexican rice and charro beans. Feel free to substitute refried beans or black beans if you prefer. You can also add a drizzle of sour cream on the enchiladas for a creamy finish.

Storing Leftovers

You can reheat leftover enchiladas in the microwave or oven on low heat (200°F), but they don’t freeze well since the tortillas become soggy.

I prefer to reserve some green enchilada sauce in the fridge or freezer and make a fresh batch of enchiladas later. The sauce freezes well, though you may want to add more water if it becomes thick after you thaw it.

Let me know in the comments if you enjoyed this recipe! I always love hearing from you.