These Chicken Enchiladas with Green Sauce are spicy, bold, and packed with flavor. The Homemade Green Chile Enchilada Sauce couldn't be easier to make. Perfect for nights when you still want something comforting and delicious.
Recipe Overview
Time: 60 Minutes
Ingredients: Corn tortillas, shredded chicken, cheese, chicken broth, roasted green chiles (canned), Tomatillos, onion powder, oregano, vegetable oil, and cornstarch.
Ease: Medium: This recipe involves a few different steps, but each one is simple.
Ingredients & Substitutions
- Chicken Broth - Used as the base for the homemade Green Chile Sauce. Vegetable broth works just as well if that's what you have.
- Roasted Green Chiles - Not all canned green chilies taste the same. Southwest 505 Hatch Green Chiles have incredible roasted flavor and are widely available. I used the medium variety for a little kick, but the mild option works great for less heat. I highly recommend this brand or another high-quality Hatch chile brand for the best flavor.
- Tomatillos - Choose firm, bright-green tomatillos with tight, fresh husks. If you can't find fresh tomatillos, you can replace each one with about ¼ cup mild salsa verde.
- Cornstarch - Cornstarch thickens the green chile enchilada sauce. Mix it with an equal amount of water before adding it to the pot to avoid clumping. You can substitute it with the same amount of flour if needed.
- Vegetable Oil - Frying the tortillas in a little oil keeps them from tearing or getting mushy during baking. Any neutral oil works here, such as canola, avocado, or grapeseed oil.
- Corn Tortillas - Corn tortillas pair perfectly with the spicy, slightly acidic green chile sauce. You can use flour tortillas, but reduce the number used and skip the frying step.
- Shredded Chicken- You can make your own shredded chicken (directions included in the Notes section) or use a rotisserie chicken to save time.
- Monterey Jack Cheese - I like using Monterey Jack, or pepper jack, for my green enchiladas. Any mild white Mexican cheese, like Oaxaca or Chihuahua, also works well.
Full ingredient list with quantities in the recipe card below
How to Make Chicken Enchiladas with Green Sauce
Make the Green Chile Sauce
Blend the enchilada sauce ingredients together. Pour into a saucepan, bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Prepare the Tortillas
Heat vegetable oil in a small skillet and lightly fry each tortilla for 10-15 seconds per side. Transfer to a paper-towel-lined plate to drain.
Assemble the Enchiladas
Spread ½ cup of sauce in the baking dish. Fill each tortilla with chicken and a little cheese, roll it up, and place seam-side down. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
Bake
Bake at 375°F for about 15 minutes, or until the cheese is melted and bubbly.
Tips
Fry the tortillas just until soft: They only need a 10-15 seconds per side. Too long and they'll get crispy and harder to roll.
Shred chicken while it's warm: Warm chicken shreds much easier and gives you finer shreds.
Switch up the cheese: Pepper jack adds heat, while Oaxaca or Chihuahua give you an extra creamy melt.
Common Questions
Yes! The sauce is good in the fridge for up to 4 days or can be frozen for up to 3 months.
You can, but I really prefer this homemade version.
Yes. Skip the frying step and reduce the number of tortillas since they're larger.
Use hot green chiles, add a pinch of cayenne, or swap in pepper jack cheese.
Frying helps prevent corn tortillas from ripping or getting soggy as they bake. You can skip this step, but when I skip frying my corn tortillas, they always fall apart, they still taste delicious, though.
Make Ahead & Storage
Make Ahead: You can prepare the sauce up to 4 days in advance and keep it in the fridge. The chicken can also be cooked and shredded up to 3 days ahead. For the best texture and flavor, I would suggest frying the tortillas and assembling the enchiladas right before baking and serving.
Leftovers: Leftover enchiladas keep well in an airtight container for 3-4 days. Reheat in the oven at 350F for about 15 minutes or microwave until warmed through.
Sides
- Mexican Rice or Cilantro Lime Rice for a classic side.
- Refried beans or black beans to round out the plate with extra protein.
- Simple green salad with lime dressing to balance the heat.
- Chips with salsa, Guacamole, or Bean Dip.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Chicken Enchiladas with Green Chile Sauce
Ingredients
Green Chili Enchilada Sauce
- 2 cups chicken broth
- 1 cup roasted green chiles I used 505 Southwestern medium heat
- 2 tomatillos
- ¼ teaspoon onion powder
- 1 teaspoon oregano
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Chicken Enchiladas
- 4 tablespoons vegetable oil
- 12 corn tortillas
- 2 cups green chile enchilada sauce
- 2 cups shredded chicken
- 2 cups Monterey Jack cheese
Instructions
Green Chile Enchilada Sauce (Makes 2 ½ Cups)
- Add all ingredients, including the cornstarch slurry, to a blender. Blend until completely smooth.
- Pour the mixture into a medium saucepan or skillet.
- Bring to a boil over medium-high heat, then reduce to medium and let it simmer for 12 minutes, stirring occasionally. The sauce may foam at first from blending, it will go away as it cooks.
Chicken Enchiladas
- Preheat the oven to 375°F.
- Heat 1 tablespoon of vegetable oil in a small skillet over medium-high heat. Once hot, lightly fry each tortilla for 10-15 seconds per side, adding more oil as needed. Transfer fried tortillas to a paper-towel-lined plate to drain excess oil. (This step prevents soggy, falling-apart enchiladas.)
- Spread ½ cup of enchilada sauce across the bottom of your baking dish.
- Fill each tortilla with shredded chicken and about 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
- After all enchiladas are assembled, pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake for 15 minutes, or until the cheese is melted and bubbly.
Notes
- Preheat the oven to 400°F.
- Coat 2 pounds of chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
- Bake for 25-35 minutes, depending on the size of the chicken breast, or until the chicken reaches 165°F.
- Let it cool for 5 minutes, then shred while still warm. Store in an airtight container in the fridge for up to 4 days.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Kathie says
Easy to make with rotisserie chicken, I used queso quesadilla cheese, chopped hatch chiles. This recipe is a keeper! Yum!
Evelyn S Ricci says
great for company 😁