Whip up easy, mouth-watering Green Chicken Enchiladas with our simple steps. Ideal for impressing guests with minimal effort. Start cooking these cheesy delights today!
Green Chicken Enchilada Recipes
Making Green Chicken Enchilada recipes is a fantastic adventure in the kitchen, and guess what? It's super easy too! Imagine wrapping tender chicken in soft tortillas, smothering them in a mouth-watering green sauce, and topping it all off with melty cheese. Yum! Just follow the simple steps we've listed, and in no time, you'll be diving into deliciousness. This recipe is perfect for anyone looking to impress family or friends with minimal effort. So, why wait? Let’s get cooking and fill our kitchens with the incredible aromas of homemade Green Chicken Enchiladas!
Green Enchiladas
Ingredients
For the Filling:
- 3 large poblano chiles, divided – save half for the Enchilada Sauce
- 1 tablespoon olive oil
- 1 cup onion, diced
- 4 garlic cloves, rough chopped
- 1 corn on the cob, shucked and kernels removed (or use 1 cup frozen)
- 2 cups cooked chicken breast or thighs – either grilled, smoked, baked, shredded chicken or leftover rotisserie chicken, or substitute 1 can black beans (drained) for vegetarians.
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 8 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend or vegan cheese)
- ¼ cup cilantro, chopped
- 8 x 6-inch corn/flour tortillas, toasted or grilled
For the Green Enchilada Sauce:
- 1 pound tomatillos, husks removed, washed and quartered (leave raw!)
- 1 cup diced white onion or two shallots
- 2 garlic cloves
- ½–1 jalapeno (optional)
- ½ cup water
- 2 teaspoons coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 1 teaspoon sugar
- ½ cup cilantro, chopped
Green Chicken Enchiladas
Ingredients
- 4 cups shredded rotisserie chicken
- 1 cup corn
- 4 oz can of green chiles
- ⅓ cup chopped cilantro, plus more for topping
- ½ cup sour cream
- 3 cups Monterey Jack cheese, shredded, divided
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- ¼ – ½ teaspoon sea salt
- 8 tortillas
- 2 cups green enchilada sauce
Quick And Easy Green Chile Chicken Enchilada Casserole
Ingredients
- 10 ounces chicken breast (cooked and shredded)
- 16 ounces green chile enchilada sauce
- 4 ounces green chiles ((1 small can), chopped)
- 12 ounces Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas (flour or corn)
Toppings
- 3 sprigs cilantro (chopped)
- 3 green onions (chopped)
- 1 medium tomato (chopped)
Enchiladas Verdes
Ingredients
- 1 lb 2 boneless, skinless chicken breasts
- 1 onion, halved and divided
- 1 teaspoon kosher salt
- 18 white corn tortillas
- 3 cups salsa verde, jarred or homemade
- 1 cup crumbled queso fresco
- Sour cream, optional to serve
- Cilantro, optional garnish
Green Chicken Enchiladas
Ingredients
For the Sauce
- 2 tablespoons olive oil
- ½ onion, quartered
- 1 poblano chile, halved
- 2 pounds tomatillos, about 20 medium, husks removed, rinsed
- 2 serrano chiles, chopped
- 3 garlic cloves, smashed
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro leaves with tender stems, chopped
- 1 tablespoon fresh lime juice
- Kosher salt to taste
For the Enchiladas
- ½ rotisserie chicken, skin removed, meat shredded
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- Kosher salt to taste
- 1 cup vegetable oil
- 8 6-inch flour tortillas
- 8 ounces shredded Monterey Jack cheese, thinly shredded
- 2 ounces Cotija cheese, finely grated for serving
- ½ cup crème fraîche
- 1 tablespoon milk or water
- ½ red onion, thinly sliced
- Fresh cilantro, to garnish
Green Chicken Enchiladas
Ingredients
- 2 ½ cups cooked, shredded chicken
- 2 tablespoon taco seasoning
- 2 ⅓ cups mozzarella, shredded
- 2 ⅓ cups Monterey Jack, shredded
- ¾ cup sour cream
- 10 (6-inch) corn tortillas
- 1 (28 oz) can green enchilada sauce
Green Enchiladas With Chicken
Ingredients
For the Enchiladas:
- 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 ½ teaspoon salt & ¼ teaspoon pepper)
- ¼ cup diced onion (optional add-in)
For the Green Enchilada Sauce:
- 1 batch homemade Salsa Verde (about 2 cups, or use a store-bought 16 oz. jar)
- 1 cup chicken broth (use only ¼ cup broth if using store-bought Salsa Verde)
- 2 tablespoons olive oil
Crispy Green Chicken Enchilada Recipe
Ingredients:
For the Filling:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 (10-ounce) can dice tomatoes and green chilies (such as Rotel)
- 1 (15 ounces) can salsa verde
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped cilantro
- Salt and pepper to taste
For the Enchiladas:
- 10-12 corn tortillas
- 1 (15 ounces) can of additional salsa verde (or enchilada sauce)
- 1 cup shredded Monterey Jack cheese (for topping)
Optional Toppings:
- Sour cream
- Sliced avocado
- Additional chopped cilantro
