Green Chicken Enchiladas – The Almond Eater

These Green Chicken Enchiladas put a tangy green twist on classic enchiladas. Stuffed with shredded chicken, covered in green enchilada sauce, and topped with melted cheese, they’re a foolproof family favorite!

If you’re looking for a change from your usual fiery red enchiladas, give these oh-so-easy Green Chicken Enchiladas a try. Like my butternut squash enchiladas and spicy vegan tofu enchiladas, they use simple substitutions to put a fun twist on the classic version. Plus, you won’t be able to resist their mild heat and slightly smoky, tangy flavors!

 

These easy chicken enchiladas are stuffed with shredded chicken, zesty green chiles, and cheese and drenched in a spicy-tangy green enchilada sauce and Monterey Jack cheese. Baked in the oven until bubbly, it’s a light, irresistibly cheesy, and slightly spicy dish that gets even better with fresh toppings, like cilantro, sour cream, and avocado.

Whether you’re looking for a quick weeknight dinner or you’re entertaining guests, chicken enchiladas with green sauce will turn the experience into a fiesta of flavors! 

Recipe features 

• If you love my green chicken enchilada soup and green chicken chili, you’ll quickly devour these green enchiladas.
• A mix of green chiles and green enchilada sauce lends a uniquely tangy and slightly spicy flavor to a classic Mexican dish. 
• Simple ingredients and straightforward steps make it perfect for busy weeknight dinners or weekend get-togethers. 
• Tailor the enchiladas to your taste buds with fun toppings and flavors!  

Ingredients

Pre-cooked shredded chicken – The main protein stuffed into the enchiladas. Use my guide on making shredded chicken 3 different ways to prepare the chicken at home or pick up a rotisserie chicken from the grocery store and quickly shred it with two forks.

Seasonings – A blend of cumin, chili powder, and salt is used to season the chicken. Feel free to use smoked paprika instead of chili powder for a mild heat and smoky flavor. 

Hatch green chiles – You can typically find canned hatch green chiles in the international or Latin aisle of most grocery stores. Their fiery, tangy flavor is what sets these green chicken enchiladas apart from the classic red version.

Green enchilada sauce – It’s made with green chili peppers rather than red chili peppers, unlike red enchilada sauce. I picked up a bottle of store-bought green enchilada sauce to speed up the cooking process, but you can make it yourself if you’d like. This recipe from Cookie and Kate is quick and easy, or you can use this recipe from Chili Pepper Madness for a more complex flavor profile.

Large flour tortillas – The perfect vessel for holding the flavorful filling! If you need a gluten-free substitute, use corn tortillas instead.

Shredded cheese – Shredded Monterey Jack is sprinkled on top of the enchiladas for that classic gooey topping. Feel free to substitute it with cheddar or a Mexican blend.

Garnish – For a mouthwatering presentation, top the chicken enchiladas with fresh cilantro, dollops of sour cream, and avocado slices.

Instructions

Step 1: Make the filling. Sauté the onion in a large oiled skillet over medium heat until soft. Next, add the garlic, cumin, chili powder, and salt, and cook for 1 more minute. Stir the shredded chicken and green chiles into the skillet, then remove it from the heat.

Step 2: Assemble. Pour half of the green enchilada sauce into the bottom of a baking dish. Spoon some of the chicken filling into the center of each tortilla and top with shredded cheese. Roll the tortillas closed and place them seam-side down in the baking dish.

Step 3: Add the sauce and cheese. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.

Step 4: Bake and serve. Bake the enchiladas until the cheese is bubbly. Set them aside to cool for a few minutes, then top with fresh cilantro, sour cream, and/or avocado slices. Serve hot and enjoy!

Tips and FAQs

• Consider dipping each tortilla in the enchilada sauce before assembling to make them more pliable and flavorful. It’s a little messy but well worth it.
• Aim for about ¼ to ⅓ cup of filling per tortilla when assembling the enchiladas.
• Keep an eye on the enchiladas while they’re baking. You’ll know they’re done cooking when the cheese is bubbly and slightly golden. 

Variations

• Add beans or veggies – Consider sautéing green peppers or mushrooms with the onions for extra savory flavor. Or, stir black beans, corn, or baby spinach directly into the chicken filling for more texture and nutrition. 
• Amp up the heat – For a spicier version, consider adding a pinch of cayenne pepper, a splash of hot sauce, or green chili peppers, like diced jalapeños or fresh hatch green chiles, to the filling mixture (sauté the peppers with the onions).
• Instead of chicken – Stuff the enchiladas with shredded turkey (great for holiday leftovers!), ground beef, or pulled pork. 
• Vegetarian green enchiladas – Use store-bought veggie ground beef, jackfruit pulled pork, or shredded and baked tofu in the filling instead of chicken.

Serving suggestions

These enchiladas only get better with plenty of toppings. My favorites are cilantro, sour cream, and avocado, but you could also use guacamole, diced tomatoes (or pico de gallo), sliced radishes, pickled red onions, crumbled cotija cheese, or queso fresco.

One or two enchiladas should make for a light yet filling dinner. To complete the meal, pair them with a side salad, refried beans, Spanish rice, or cilantro lime brown rice.

Can I substitute green enchilada sauce with salsa verde?

Sure! Both salsa verde and green enchilada sauce have similar flavors and can be used interchangeably. Salsa verde is typically chunkier, which is perfectly fine, but you can blend it until it’s smooth to mimic the consistency of enchilada sauce.

Storage

Make ahead: You can assemble the enchiladas in the baking dish, cover them tightly with plastic wrap or aluminum foil, and refrigerate them up to 24 hours before baking. 

Refrigerator: Store the leftover green chicken enchiladas in an airtight container in the fridge for 3 to 4 days. Reheat them in the microwave or a 350°F oven until warmed through. 

Freezer: Once they’re cool, transfer the leftover enchiladas to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating them in a 350ºF oven until warmed through.

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