Chicken Enchiladas with Green Sauce
My Chicken Enchiladas with Green Sauce are spicy, fresh, and hearty. Covered in 2 types of yummy cheese, it’s a unique weeknight dinner idea that’s ready in under an hour!
Chicken Enchiladas with Green Sauce: Fiery and Fresh
There’s nothing quite like whipping up a delicious restaurant-quality Mexican-inspired meal at home. I like going out to dinner and ordering takeout as much as the next person. But, there’s something so special about making one of my favorite meals from the comfort of my own home! I also like knowing exactly what goes into whatever I’m eating. It’s one of the reasons why I started this blog in the first place — to inspire other at-home chefs who like to serve wholesome meals too.
Today’s recipe for chicken enchiladas with green sauce is also called chicken enchiladas verde. Verde means green in Spanish, so it makes sense! The sauce is full of garlic, onion, herby salsa verde, and fresh cilantro and pairs perfectly with the filling made with tender chicken, cream cheese, and sour cream. Topped with 2 types of cheese, it’s hearty, comforting, and flavorful!
For more Mexican-inspired meals at home from The Bewitchin’ Kitchen, be sure to check out sofritas, keto taco casserole, Southwestern chicken meatloaf muffins, shredded chicken tacos, and my authentic guacamole recipe!
Why You Will Love this Recipe
- Easy to make
- Restaurant-quality results
- Full of complex salsa verde flavor
- Ready in under an hour
- A great choice for a fun weeknight dinner
How to Make Perfect Chicken Enchiladas with Green Sauce
Cook the chicken. You can cook the chicken breast in boiling water for 20-25 minutes. Use a fork to shred the meat into thin strips for your enchilada verde recipe.
Start the verde sauce. Heat a bit of olive oil in a large frying pan or cast iron skillet and sauté the onion until it becomes translucent. Add the minced garlic and stir, then add the salsa verde. Allow the mixture to simmer for 2 minutes.
Make the enchilada verde filling. Preheat your oven to 400 degrees F and prepare an 8×11-inch baking tray. Place the shredded chicken, salsa verde, lime juice, salt, Monterey Jack, cheddar, sour cream, cream cheese, and cilantro in a large bowl and mix to combine.
Assemble the chicken enchiladas with green sauce. Pour the remaining salsa verde into the bottom of the prepared baking tray. Fill each tortilla with the chicken mixture and flip to close. Repeat with the remaining tortillas! Make sure to arrange each enchilada with the closed side down.
Bake. Pour the rest of the green sauce on top of the enchiladas and sprinkle with Monterey Jack and cheddar. Bake for 15 minutes or until the cheese is melted.
Garnish & serve. Garnish with fresh chopped tomato, sour cream, and cilantro, and enjoy!
- Add other toppings. You can also serve chopped red onion, sliced avocados, and jalapeños with your enchilada verde.
- Save time with the chicken. I’ve also made this recipe with rotisserie chicken from the supermarket. It will save you 20 minutes in prep time as it’s already cooked.
- Use homemade tortillas. I have a wonderful recipe for homemade flour tortillas!
Key Ingredients and Substitutions for Chicken Enchiladas with Green Sauce
Salsa verde: Much of the heat and flavor in this chicken enchiladas verde recipe comes from the salsa verde. I don’t recommend replacing it with traditional red salsa as it will change the flavor profile of this dish. La Costena is my preferred brand!
Monterey Jack & cheddar cheese: You can feel free to play around with the cheese in your enchiladas verde. Colby, provolone, white cheddar, and gouda would all work well.
Sour cream: Use plain Greek yogurt instead if you want to lighten up this recipe a bit!
Frequently Asked Questions about Chicken Enchiladas Verde
Is green enchilada sauce the same as verde sauce?
The biggest difference is that the green enchilada sauce is cooked, while salsa verde is served raw. Salsa verde is a huge part of the sauce for my enchilada verde recipe. One could say that it’s the star of the show!
Do you add enchilada sauce before or after cooking?
Before you bake! I like to add a layer of green enchilada sauce on the bottom of the baking tray before I add the enchiladas themselves. Then I pour the remaining sauce on top before adding the cheese and then baking.
Are chicken enchiladas better with green or red sauce?
It’s all about personal preference. I tend to be more of a green sauce person, but red enchilada sauce is delish as well. It’s worth noting the green sauce in chicken enchiladas verde is medium in terms of spice while the red sauce is hot. Spicy food lovers may prefer a red sauce!
Chicken Enchiladas with Green Sauce
- 2 breast chicken breast 1lb shredded chicken
- 1 medium yellow onion diced
- 2 clove garlic cloves minced
- 1 tbsp olive oil
- 2 tbsp lime juice
- 16 oz salsa verde "la costena" divided
- 1/2 tsp salt
- 1 1/2 cup shredded monterey Jack cheese divided
- 1/2 cup shredded cheddar cheese divided
- 1/4 cup sour cream
- 1/2 cup cream cheese softened
- 1 tbsp fresh cilantro chopped and packed
- 8 piece flour tortillas
- 1 medium roma tomato diced
- 1 medium jalapeno thinly diced
- extra cilantro to taste
- sour cream
- Cook chicken breast in boiling water for 20-25 minutes or until chicken is cooked through. Then, use a fork to shred chicken meat apart into thin strips.
- In the meantime, add a tbsp of olive oil and sauté onion until translucent. Next, add minced garlic and stir until fragrant. Add Salsa verde and simmer for 2 minutes. Then, remove from heat.
- Preheat the oven to 400F. And prepare an 8x 11’’ baking tray for the Enchilada Verde.
- Combine shredded chicken, ½ cup of salsa verde, lime juice, salt, ½ cup Monterrey jack, ½ cup cheddar, ¼ cup sour cream, ½ cup of cream cheese, and 1 tbsp cilantro in a large bowl.
- Coat the bottom of the prepared baking tray with 2 tbsp of the remaining salsa verde. Then, fill each tortilla with ⅓ cup of chicken mixture, and place it in the center, from one edge to the other. Then, flip the sides over to close it. Replace with all the tortillas. Arrange each enchilada, closing side down, in the prepared tray.
- Finally, pour the remaining sauce over the enchiladas and top with 1 cup of Monterrey jack and 2 tbsp of cheddar.
- Bake this Enchilada Verde for 15 minutes or until the cheese is melted.
- Serve with fresh tomato, sour cream, and cilantro.
- Other optional toppings include chopped red onion, diced avocado, and jalapeños.