If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. Green chicken enchiladas, or chicken enchiladas verdes in Spanish, are a traditional Mexican dish made with tortillas filled with shredded chicken or other fillings topped with in a green sauce, or salsa verde, made from tomatillos, chilies, garlic, and other seasonings. Salsa verde enchiladas are often topped with cheese and other fixings, like onions, Mexican crema, or fresh herbs. Enchiladas verdes are typically served with rice and beans and are a popular dish in many Mexican restaurants. Let’s talk about how to make enchiladas verdes, shall we?
Boneless Chicken. Use chicken breast or thicken thighs. You can use pre-cooked chicken as a time saver. Seasonings. Chili powder, garlic powder, onion powder, Mexican oregano, salt and black pepper. Olive Oil. Chicken Broth. For poaching the chicken. You can also use a flavorful Mexican style lager. For the Green Chicken Enchiladas Green Enchilada Sauce. Try my homemade green enchilada sauce recipe for the best flavor. So much better than a store bought tomatillo salsa. Corn Tortillas. Warmed or lightly toasted, for better pliability and easier rolling. You can use flour tortillas, but corn is more traditional. Shredded Mexican Cheese. Use Monterey Jack, white cheddar, asadero, manchego, or queso quesadilla cheeses. For Serving. Fresh cilantro, queso fresco, chopped fresh jalapenos or serranos, fresh cut limes, diced tomato, crema or sour cream, spicy chili flakes, your favorite hot sauce
Season your chicken with the blend of seasonings, then sear the chicken a couple minutes per side to let it brown up. Poach the Chicken. Pour in the broth or beer and cover. Reduce the heat to low and let the chicken simmer about 30 minutes, or until it cooks through and becomes very tender. Shred the Chicken. Remove the chicken from the heat and shred it with a fork. I set it into a separate bowl for this. Sauce the Baking Dish. Spoon some of the green enchilada sauce onto the bottom of a 8x11 baking dish and spread it out, just enough to cover the bottom. Roll the Chicken Enchiladas. Spoon the chicken into each of the warmed corn tortillas and roll them up. Set them side by side in the dish with the seam side down. They will all nestle up together. Garnish and Serve. Remove from heat and top the enchiladas with your favorite toppings. Boom! Done! Your salsa verde chicken enchiladas are ready to serve! Pretty easy recipe, isn’t it? And HUGE on flavor. I hope you love my green chicken enchiladas recipe as much as we do. Also, these are GREAT the next day. We’re only a 2 person household, so I can make this exact size recipe, enjoy it for dinner, then enjoy it again for lunch the next day. If you’d like to save time, you can pan cook the chicken then chop it instead of waiting for it to become tender and easy to shred. You can also use rotisserie chicken if you’d like, or leftover cooked chicken. As a variation, use tender shredded pork shoulder instead of chicken. It is so delicious. To enjoy them again, thaw them overnight in the refrigerator and reheat in the oven or microwave until they’re heated through. NOTE: This recipe was updated on 5/1/23 to include new information and photos. It was originally published on 7/18/18.
