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Green Enchilada Recipe

By Admin

These Green Enchiladas (aka Enchiladas Verdes) are creamy, cheesy, full of flavor…and oh so deelicious! The creamy filling is a combination of: chicken, cream cheese, shredded cheese, and fire roasted green chiles.

The green enchilada sauce is made using a batch of homemade tomatillo Salsa Verde, that’s been cooked in just a bit of oil and broth. So easy!

green enchilada recipe

Green Enchiladas with Chicken {Enchiladas Verdes}

green enchilada recipe

These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles!The green enchilada sauce is made using a batch of homemade tomatillo Salsa Verde (or store-bought), that’s been cooked in just a bit of oil and broth. So easy!

Prep: 30min

Total: 75min

Yield: 8

Serving Size: 1 enchilada

Nutrition Facts: servingSize 1 enchilada, Protein 30.5 g, Fat 16.7 g, Saturated Fat 8.8 g, Cholesterol 88.3 mg, Sodium 961 mg, Fiber 1.1 g, Sugar 0.8 g, calories 368 kcal, Carbohydrate 20.2 g, unSaturated Fat 1 g

Ingredients:

  • 8 flour tortillas (8″) (warmed, or 12-16 corn tortillas (see notes))
  • 1 lb. cooked chicken ((~2 breast or 2.5 cups chopped/shredded, see blog for recommendations))
  • 1 7oz. can mild green chiles, drained ((I used fire roasted))
  • 4 oz. cream cheese (room temperature (see notes))
  • 3-4 cups shredded cheese, of your choice ((I used a blend of colby jack & mozzarella))
  • Salt & pepper to taste ((I used 1/2 tsp salt & 1/4 tsp pepper))
  • 1/4 cup diced onion (optional add-in)
  • 1 batch homemade Salsa Verde
  • 1 cup chicken broth ((use only 1/4 cup broth if using store-bought Salsa Verde))
  • 2 Tbsp olive oil

Instruction:

  1. Remove from heat, and let cool while making the chicken filling.
  2. All done! Garnish with Cilantro, and serve with your favorite Mexican side dishes.

Easy Salsa Verde Chicken Enchiladas

green enchilada recipe

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.

Prep: 10min

Total: 40min

Yield: Makes 4 Servings

Nutrition Facts: calories 460, Protein 33 g, Carbohydrate 31 g, Fiber 3 g, Sugar 7 g, Fat 23 g, Saturated Fat 11 g, Cholesterol 113 mg

Ingredients:

  • 1 teaspoon neutral flavored oil
  • 2 garlic cloves, minced
  • 2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
  • 1/2 cup sour cream
  • 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
  • 2 cups shredded cooked chicken, see how we make shredded chicken
  • 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
  • 6 (6-inch) flour or corn tortillas, see notes

Instruction:

  1. Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
  2. Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
  3. Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
  4. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

How to Make the Best Restaurant Style GREEN CHILE CHICKEN ENCHILADAS | ENCHILADAS VERDES

FAQ

What is green enchilada sauce made of?

Green enchilada sauce, or verde sauce, primarily consists of tomatillos, green chilies, onions and garlic. Sometimes spices such as cumin are included, as well as cilantro. I prefer green enchilada sauce because I adore tomatillos. See my tomatillo produce guide for more information and recipe inspiration!

Are enchiladas better with flour or corn tortillas?

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

How do you make green enchiladas not soggy?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.

Is green sauce the same as enchilada sauce?

The main difference between red and green enchilada sauce is the type of chili that was used. Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder). Green enchilada sauce is made with green chilis, tomatillos, and sometimes jalapeños, so it tends to have a larger heat range.

Related posts:

  1. Shrimp Taco Recipe
  2. Fajitas Recipe
  3. Mexican Casserole Recipes
  4. Taco Pizza Recipe
About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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