Green Chicken Enchiladas

There’s something magical about gathering around the dinner table with a plate of Green Chicken Enchiladas in front of you. I remember the first time I tried these vibrant, flavorful rolls; the tangy salsa verde and tender chicken wrapped in warm tortillas were a revelation. It was one of those evenings when the air was filled with laughter, and the aroma of spices danced through the house. Every bite was a burst of flavor, and I couldn’t help but smile as I saw everyone enjoy them. Over the years, I’ve perfected my version of Green Chicken Enchiladas, and I can confidently say they’re a crowd-pleaser any night of the week. So, let’s dive into this delightful recipe that holds a special place in my heart.

Key Ingredients for Green Chicken Enchiladas

When it comes to making perfect Green Chicken Enchiladas, the choice of ingredients plays a pivotal role. Each ingredient adds its unique flavor and texture, creating a harmonious balance that’s both satisfying and delicious. The combination of tender chicken, fresh tomatillos, and creamy cheeses warms the soul and fills the belly. Let’s take a closer look at these key players.

• 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken) – This is the main protein and provides a hearty base for your enchiladas.
• 1 onion halved – Adds depth of flavor when cooking the chicken.
• 4 cloves garlic diced – Infuses the dish with aromatic goodness.
• 1 tablespoon kosher salt – Essential for seasoning the chicken and enhancing flavors.
• 1 pound fresh tomatillos husked, rinsed, and cut into quarters (canned are okay to use) – The star ingredient for the salsa verde, providing its distinct flavor.
• 1 onion peeled and chopped – Adds sweetness to the salsa.
• 1 clove garlic peeled and chopped – Complements the flavor of the salsa.
• 2 serrano chiles seeds removed; stemmed and chopped – Adds a kick of heat.
• ½ cup chopped fresh cilantro – Brings a fresh and herby element to the dish.
• Kosher salt and freshly ground black pepper to taste – For final seasoning.
• ½ cup canola oil – Used for frying the tortillas to give them a nice texture.
• 12 corn tortillas yellow or white – The perfect vessel for holding all the delicious fillings.
• 2 cups shredded Mexican cheese blend – Adds creaminess and flavor.
• 1 cup sour cream crème fraiche or Mexican crema – A luscious topping that cools the palate.
• 1 cup queso fresco or cotija cheese, crumbled – A crumbly cheese that enhances the flavor and texture.
• 2 fresh tomatoes diced – Adds freshness and color.
• ½ sweet yellow onion peeled and diced – For added sweetness and flavor.
• ¼ cup chopped fresh cilantro – Another layer of fresh herbiness to garnish.

Putting Together Green Chicken Enchiladas

Preparing Green Chicken Enchiladas is a delightful journey, and I’m excited to guide you through each step. You’ll find that each phase reveals the flavors beautifully and builds anticipation for the final dish. Let’s get started with the magic of assembling these delicious rolls!

1. Preheat your oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set it aside for now. This step ensures that your enchiladas won’t stick, making for easy cleanup.

2. If you’re using fresh chicken breasts or thighs, place the chicken in a large saucepan with half of the onion, garlic, and salt. Cover the chicken with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer until the chicken is cooked through, approximately 15 minutes. You’ll know it’s ready when the chicken is no longer pink in the center.

3. Transfer the cooked chicken to a cutting board and let it cool. Once it’s cool enough to handle, use two forks to shred the meat into bite-sized pieces or cut it into 1-inch cubes. Set it aside while we prepare the salsa verde.

4. If you opted for rotisserie chicken, simply remove the meat from the skin and bones, shredding or chopping it into 1-inch cubes. This is a quick way to save time without compromising on flavor.

5. Combine all the salsa verde ingredients: tomatillos, the remaining half of the onion, garlic, serrano chiles, and cilantro in a blender or food processor. Purée until smooth, adding a little water to achieve your desired consistency if necessary. Taste and season with salt and pepper to your liking.

6. Now it’s time to prepare the tortillas. In a medium sauté pan set over medium-high heat, heat the canola oil until it shimmers. Using tongs, place a tortilla in the hot oil. It should bubble immediately; fry for about 10 seconds on each side until lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet to drain excess oil. Work quickly, as this step gives the tortillas a lovely texture.

7. Once all the tortillas are prepared, place half a cup of the green sauce in the bottom of your prepared baking dish, spreading it evenly. This will prevent sticking and add flavor to the bottom layer.

8. For each tortilla, place 2 tablespoons of shredded chicken, 1 teaspoon of the green sauce, and 1 tablespoon of shredded cheese inside. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat this process until all the tortillas are filled and snugly lined up in the dish.

9. Once all the enchiladas are in the pan, spoon the remaining green sauce over the top and sprinkle with half the crumbled queso fresco. This adds a beautiful presentation and additional flavor.

10. Place the enchiladas in the oven and bake for 20 to 30 minutes, or until they are heated through and the cheese is melted. Keep an eye on them; you want the cheese to be bubbly and slightly golden.

11. After baking, remove the enchiladas from the oven but keep the heat on. Spoon more green sauce over the enchiladas and return them to the oven for an additional 5 minutes. This last step ensures that everything is well-coated and infused with flavor.

12. Finally, drizzle the enchiladas with sour cream or crema, and sprinkle with the remaining crumbled queso fresco, diced tomatoes, chopped onion, and fresh cilantro. Serve immediately and enjoy the burst of flavors!

Expert Tips about Green Chicken Enchiladas

When it comes to perfecting your Green Chicken Enchiladas, there are a few tips that can elevate your dish to the next level. These insights come from years of practice and a genuine love for this recipe.

• Storage: Store any leftover Green Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze the assembled enchiladas before baking. Cover them tightly with foil and freeze for up to 3 months. When ready to bake, just increase the cooking time.
• Variations: Feel free to mix it up! Try adding black beans for extra fiber or swapping out the chicken for shredded beef or cheese for a vegetarian option.
• Garnishes: Don’t forget the toppings! Additional toppings like sliced jalapeños, olives, or a sprinkle of lime juice can add an extra layer of flavor.
• Cheese Choice: Use a good quality cheese for melting. A blend of cheddar and Monterey Jack can give a nice flavor and texture.
• Make It Spicy: If you love heat, consider adding more serrano chiles to the salsa verde or topping your enchiladas with a spicy salsa.

What Complements This Green Chicken Enchiladas

When planning a meal around Green Chicken Enchiladas, there are plenty of delicious options to consider. Here are some ideas to enhance your dining experience:

• Mexican Rice: A side of fluffy Mexican rice complements the flavors of the enchiladas perfectly, soaking up any extra salsa.
• Refried Beans: Creamy refried beans provide a hearty side that pairs wonderfully with the enchiladas.
• Guacamole: Fresh guacamole adds a creamy texture and balances the spiciness of the enchiladas.
• Fresh Salad: A light cucumber and tomato salad can offer a refreshing crunch to contrast with the soft enchiladas.
• Drinks: Serve with ice-cold margaritas, horchata, or a refreshing agua fresca to round off the meal.
• Occasions: These enchiladas are perfect for family dinners, potlucks, or even festive gatherings like Cinco de Mayo!
• Storage Tips: If you have leftovers, they can be stored in an airtight container in the fridge. They also freeze well for a quick meal later.

FAQ

Conclusion

In conclusion, Green Chicken Enchiladas are not just a meal; they’re an experience filled with flavor and warmth. The combination of tender chicken, vibrant salsa verde, and creamy toppings creates a dish that everyone will love. I encourage you to try this recipe; it might just become your new favorite dish to share with family and friends!

Green Chicken Enchiladas

The ultimate comfort food, Green Chicken Enchiladas are a delightful blend of tender chicken and zesty salsa verde, all wrapped in warm tortillas. Creamy, cheesy, and packed with flavor, this easy weeknight dinner will have everyone coming back for seconds!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken)
• 1 onion halved
• 4 cloves garlic diced
• 1 tablespoon kosher salt
• 1 pound fresh tomatillos husked, rinsed and cut into quarters (canned are okay to use)
• 1 onion onion peeled and chopped
• 1 clove garlic peeled and chopped
• 2 serrano chiles seeds removed; stemmed and chopped
• ½ cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper to taste
• ½ cup canola oil
• 12 corn tortillas yellow or white
• 2 cups shredded Mexican cheese blend
• 1 cup sour cream crème fraiche or Mexican crema
• 1 cup queso fresco or cotija cheese, crumbled
• 2 fresh tomatoes diced
• ½ sweet yellow onion onion peeled and diced
• ¼ cup chopped fresh cilantro

Equipment

• 9×13 Baking Pan
• High Powered Blender
• Food Processor

Method

 

1. Preheat your oven to 375°F. Spray a 9×13-inch baking pan with cooking spray and set it aside for now. This step ensures that your enchiladas won’t stick, making for easy cleanup.
2. If you’re using fresh chicken breasts or thighs, place the chicken in a large saucepan with half of the onion, garlic, and salt. Cover the chicken with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer until the chicken is cooked through, approximately 15 minutes. You’ll know it’s ready when the chicken is no longer pink in the center.
3. Transfer the cooked chicken to a cutting board and let it cool. Once it's cool enough to handle, use two forks to shred the meat into bite-sized pieces or cut it into 1-inch cubes. Set it aside while we prepare the salsa verde.
4. If you opted for rotisserie chicken, simply remove the meat from the skin and bones, shredding or chopping it into 1-inch cubes. This is a quick way to save time without compromising on flavor.
5. Combine all the salsa verde ingredients: tomatillos, the remaining half of the onion, garlic, serrano chiles, and cilantro in a blender or food processor. Purée until smooth, adding a little water to achieve your desired consistency if necessary. Taste and season with salt and pepper to your liking.
6. Now it’s time to prepare the tortillas. In a medium sauté pan set over medium-high heat, heat the canola oil until it shimmers. Using tongs, place a tortilla in the hot oil. It should bubble immediately; fry for about 10 seconds on each side until lightly browned. Transfer the tortilla to a cooking rack placed over a baking sheet to drain excess oil. Work quickly, as this step gives the tortillas a lovely texture.
7. Once all the tortillas are prepared, place half a cup of the green sauce in the bottom of your prepared baking dish, spreading it evenly. This will prevent sticking and add flavor to the bottom layer.
8. For each tortilla, place 2 tablespoons of shredded chicken, 1 teaspoon of the green sauce, and 1 tablespoon of shredded cheese inside. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat this process until all the tortillas are filled and snugly lined up in the dish.
9. Once all the enchiladas are in the pan, spoon the remaining green sauce over the top and sprinkle with half the crumbled queso fresco. This adds a beautiful presentation and additional flavor.
10. Place the enchiladas in the oven and bake for 20 to 30 minutes, or until they are heated through and the cheese is melted. Keep an eye on them; you want the cheese to be bubbly and slightly golden.
11. After baking, remove the enchiladas from the oven but keep the heat on. Spoon more green sauce over the enchiladas and return them to the oven for an additional 5 minutes. This last step ensures that everything is well-coated and infused with flavor.
12. Finally, drizzle the enchiladas with sour cream or crema, and sprinkle with the remaining crumbled queso fresco, diced tomatoes, chopped onion, and fresh cilantro. Serve immediately and enjoy the burst of flavors!

Notes

• Tip 1: Store any leftover Green Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Tip 2: You can freeze the assembled enchiladas before baking. Cover them tightly with foil and freeze for up to 3 months. When ready to bake, just increase the cooking time.
• Tip 3: Feel free to mix it up! Try adding black beans for extra fiber or swapping out the chicken for shredded beef or cheese for a vegetarian option.
• Tip 4: Don't forget the toppings! Additional toppings like sliced jalapeños, olives, or a sprinkle of lime juice can add an extra layer of flavor.
• Tip 5: Use a good quality cheese for melting. A blend of cheddar and Monterey Jack can give a nice flavor and texture.
• Tip 6: If you love heat, consider adding more serrano chiles to the salsa verde or topping your enchiladas with a spicy salsa.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.