These baked Chicken Enchiladas with Green Sauce are a family favorite! This easy Mexican dinner recipe features tender, shredded chicken in a creamy sauce rolled up in tortillas, topped with green sauce and smothered in cheese.
I use homemade salsa verde and salsa verde chicken, to make Chicken Enchiladas with Green Sauce–which is an ultimate family favorite.
Green Chicken Enchiladas
I love enchiladas. I love Chicken Enchiladas with Red Sauce and Green Sauce. I have already shared with you my Creamy Chicken Enchiladas which are swimming in a spicy red sauce, so it was time for me to share my version of enchiladas with a green sauce.
Green Enchiladas are incredibly fresh in flavor, thanks the the tomatillo salsa they are baked in and when you use my Salsa Verde Chicken, the filing is bursting with the same fresh flavor. Seriously–perfection!!
How To Make Green Chicken Enchiladas
Step One: Prepare your Ingredients
I use the following ingredients for Green Chicken Enchiladas:
- Tortillas: use corn, flour, or gluten-free tortillas.
- Shredded Chicken: You can use salsa verde chicken, but you can use leftover rotisserie chicken or poached chicken as well.
- Sour cream or plain Greek yogurt: both work great to make a creamy filling for chicken enchiladas
- Salsa verde: I prefer homemade salsa verde for these Green Chicken Enchiladas, but you can use a jar if needed
- Cheese: shredded sharp cheddar or Colby, or a Mexican blend are the best options.
Step Two: Prepare Chicken Enchilada Filling
- The filling for these Enchiladas is as simple as mixing together the shredded chicken with the sour cream or yogurt.
Step Three: Roll up Enchiladas
- To roll up the chicken enchiladas, fold both sides of the tortillas and then roll up lengthwise, tucking as you roll to secure the enchiladas.
Step Four: Assemble the Green Chicken Enchiladas for Baking
- Spread a casserole dish with a bit of salsa verde, to prevent the enchiladas from sticking to pan.
- Place enchiladas in baking pan, placing tightly together.
- Top with additional salsa verde.
- Finish by topping with shredded cheese.
Step Five: Bake Enchiladas
- Bake the enchiladas until they are warmed through and the cheese is melted and browned.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
How to Make Green Chicken Enchiladas in Advance
It is always a good idea to make an extra meal to have on hand for busy nights. These chicken enchiladas are a great option to make an extra batch or two to freeze for nights when dinner seems impossible to accomplished.
How to Freeze Chicken Enchiladas
- Assemble the chicken enchiladas as directed and place in a freezer safe baking pan.
- Cover tightly with foil and freeze solid.
- Keep in the freezer for up to 3 months.
How to Reheat Chicken Enchiladas
- To reheat frozen Green Chicken Enchiladas, place in an 350 degree oven frozen and still covered.
- Cook for 1 hour.
- Remove foil and bake for another 20-25 minutes, until cheese is melted and browned.
To reheat leftover Salsa Verde Chicken Enchiladas, place in 300 degree oven for 20 minutes or heat for 1-2 minutes in the microwave.
A Few Last Pointers on Salsa Verde Enchiladas
- My favorite tortillas to use for these enchiladas are freshly baked ones that only have flour, oil, and salt in ingredients. However, corn or gluten-free tortillas work as well.
- Salsa verde can be either spicy or mild, depending on brand or how many peppers you used in homemade version. If you notice that your salsa verde is really spicy and you want to tame the flavor, add 1 tablespoon honey to the salsa verde.
- Any leftover shredded chicken (or even pork) can be used for these enchiladas.
More Delicious Mexican Recipes
Green Chicken Enchiladas
Ingredients
- 2 cups shredded salsa verde chicken
- 1 cup sour cream or plain Greek yogurt
- 12 tortillas
- 2 cups salsa verde
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees
- Spread a 9x13 casserole dish with a bit of salsa verde, to prevent the enchiladas from sticking to pan..
- Mix chicken and sour cream together.
- Place 1/3 cup of mixture on each tortilla and roll up the chicken enchiladas by folding both sides of the tortillas and then rolling up lengthwise, tucking as you roll to secure the enchiladas.
- Top enchiladas with remaining salsa verde and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until cheese is melted and enchilada filling is warmed through.
- Serve with desired toppings, such as cilantro, tomatoes, avocados, onions, or more sour cream.
Notes
- My favorite tortillas to use for these enchiladas are freshly baked ones that only have flour, oil, and salt in ingredients. However, corn or gluten-free tortillas work as well.
- Salsa verde can be either spicy or mild, depending on brand or how many peppers you used in homemade version. If you notice that your salsa verde is really spicy and you want to tame the flavor, add 1 tablespoon honey to the salsa verde.
- Any leftover shredded chicken (or even pork) can be used for these enchiladas.
Enchiladas with salsa verde are the very best! This recipe is incredible!
I am so glad you enjoyed Nellie! I love the tang that the salsa verde adds!
We loved these enchiladas! Making again!
I hope they become a regular at your house Suzy!