Prepare to make the most epic enchiladas on the face of the earth… Green Chicken Enchiladas.
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I’ve just been on an enchilada kick. And it’s all been part of some recent research and development on what makes the absolute perfect enchilada – and THIS IS IT.Green Chicken Enchiladas are by definition perfect. I think it’s safe to say my new life goal is to order enchiladas every single time I see them on a menu.
The sauce for the Green Chicken Enchiladas is tangy and savory and smoky and only slightly spicy. The enchiladas are loaded with rotisserie chicken plus some spices and are wrapped in a flour tortilla. Now let’s just stop for a hot second, this might be up for debate, the whole flour vs. corn tortilla situation, but I’ve tested these various ways and the flour wins every time. It rolls better. It doesn’t fall apart or crack when baking. And it’s just downright delicious.
So there, now that that’s out of the way, let’s get back to the good stuff. Once the sauce is made, the enchiladas are stuffed, sprinkled with, not 1, but 2 kinds of cheese and baked, all that’s left is to top them with some slivered red onions, crema and some cilantro. In one word… perfection. Now go make theseGreen Chicken Enchiladas and come back and tell me if they in fact rocked your world!
Ingredients
- Rotisserie Chicken – hot tip shred the chicken in your mixer to save time while making these Green Chicken Enchiladas
- Spices – I like to use ground coriander, red pepper flakes, and kosher salt to season the chicken mixture
- Vegetable Oil – safflower oil or avocado oil also works for warming the tortillas
- Flour Tortillas – you can use corn tortillas, see my note on the substitution below
- Cheese – I use a mix of shredded Monterey Jack cheese and cotija cheese
- Crema – we’re whipping up a quick crema to drizzle on top of our enchiladas using crème fraîche and a splash of milk
- Homemade Tomatillo Sauce – the recipe is below and super easy to make, everything pretty much gets thrown into a blender
- Red Onion and Cilantro – to garnish on top of the Green Chicken Enchiladas
How to Make Green Chicken Enchiladas
Start by making the homemade tomatillo sauce. The onion, poblano pepper, and tomatillos get roasted in the oven until soft and browned. After they’ve cooled peel the skin off the poblano pepper and transfer the mixture and any juices from the sheet pan to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and blend until smooth.
To make the chicken mixture toss the shredded rotisserie chicken with the spices and ½ cup of the homemade tomatillo sauce in a large bowl and set aside.
Next warm the tortillas in hot oil to make them more pliable and prevent them from breaking while rolling. To do this heat the vegetable oil in a medium skillet over medium-high. Working one at a time, warm the tortilla, turning once, about 5 seconds per side. Transfer the tortilla to paper towel lined plate to absorb any excess oil and repeat with the remaining tortillas. The goal here is not to fry or crisp up the tortilla but rather just to warm it slightly.
Then assemble the enchiladas. Dip both sides of each tortilla in homemade tomatillo sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito.
Place seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
While the enchiladas are baking, combine the crème fraîche and milk and season with salt. Serve the Green Chicken Enchiladas with cheese, a drizzle of crema, sliced onion and cilantro.
Variations and Substitutions
Green Enchilada Sauce– While the homemade green enchilada sauce in this recipe with rock your world you can totally take a store-bought shortcut and use your favorite jarred green enchilada sauce instead.
Cheese– I love a Montery Jack and Cotija cheese moment because it melts so beautifully. Cheddar, Colby Jack, Pepper Jack, a Mexican-blend or anything similar would also work wonderfully!
Flour Tortillas – Traditionally enchiladas are made with corn tortillas, but you’ll see that this recipe calls forflour tortillas. This is just my personal preference, I find flour tortillas easier to roll and less likely to break compared to corn tortillas. That being said, feel free to use corn tortillas in this recipe.
Tips & Tricks
My first tip is to slightly warm the tortillas in some vegetable oil for 5 seconds on each side before assembling. This helps make them more pliable and easier to roll.
The second tip is to spread a thin layer of enchilada sauce on the bottom of the pan and a thin layer on top of the enchiladas once they’re in the baking dish. You don’t want to drown the enchiladas in the sauce, you’re just trying to coat them.
FAQ’s
Is green enchilada sauce the same as salsa verde?
The difference between the two is that green enchilada sauce is cooked where salsa verde is blended and served raw.
What is the secret to good enchiladas?
My top tip for enchiladas is to warm the tortillas in vegetable oil for 5 seconds on each side to make them easier to roll and less likely to break.
What goes good with green chicken enchiladas?
I like to serve enchiladas with a chopped salad, Mexican Pinto Beans, Chili Lime Creamed Corn, and or Guacamole.
Why are my chicken enchiladas soggy?
Here are two tips to fix soggy enchiladas. First, slightly warm the tortillas by frying them in some vegetable oil before assembling for 5 seconds on each side before filling and rolling. The second tip is to spread a thin layer of enchilada sauce on the bottom of the pan and a thin layer on top of the enchiladas once they’re in the baking dish. You don’t want to drown the enchiladas in the sauce, you’re just trying to coat them.
More Enchilada Recipes
- Easy Vegetarian Enchiladas
- Bean and Cheese Enchiladas
- Skillet Chipotle Chicken Enchilada Bake
- Poblano Chicken Enchiladas
What you’ll need:
Green Chicken Enchiladas
4.9 from 14 votes
These enchiladas are absolute perfection! You'll be obsessed.
Print Recipe Pin Recipe Review Recipe
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course, Dinner
Cuisine Mexican
Servings 6 people
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
For the enchiladas
- ½ rotisserie chicken skin removed, meat shredded
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- Kosher salt
- 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
Instructions
Preheat the oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano. Transfer the mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season with salt and pepper as needed.
Toss the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper.
Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry the tortilla, turning once, about 5 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito.
Place seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
Notes
- If you aren’t familiar with tomatillos, they have a papery husk that needs to be removed first, and then give them a quick rinse so they aren’t sticky.
Nutrition Information
Calories: 1230kcal | Carbohydrates: 95g | Protein: 41g | Fat: 77g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 1734mg | Potassium: 795mg | Fiber: 9g | Sugar: 14g | Vitamin A: 835IU | Vitamin C: 38mg | Calcium: 614mg | Iron: 8mg
FAQs
How long to cook real good green enchiladas? ›
Leave Enchiladas in tray. Preheat Oven to 400 degrees F. Place tray in oven. Bake for 32 to 38 minutes.
How long to heat enchiladas in oven? ›Preheat the oven to 350 °F. Add the enchiladas to an oven-safe container or preheated baking dish if possible (don't use a cold casserole dish), if desired, add some extra cheese and sauce on top of the enchiladas before covering the dish with aluminum foil. Heat/bake enchiladas for 20 - 25 minutes.
Should you fry or bake enchiladas? ›The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick.
Should I cover enchiladas to cook? ›Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
How do you know when enchiladas are ready? ›Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up.
How long to cook enchiladas from the fridge? ›Preheat the oven to 350 F. Keep the foil on the dish and reheat for 20 to 30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through.
How long do you cook enchiladas for? ›Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
How do you make enchiladas not soggy in the oven? ›- Preheat your pan. Try preheating your enchilada pan in the oven before you start cooking. ...
- Pre-fry your tortillas. ...
- Put the sauce on top, not on the bottom. ...
- Bake the enchiladas before adding sauce. ...
- Put your enchiladas under the broiler.
Assemble enchiladas:
Preheat oven to 350 degrees and lightly grease a 9×13 pan with nonstick cooking spray.
Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.
Why are my enchiladas always soggy? ›
If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.
When making enchiladas do you cook the tortillas first? ›The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
Do you heat tortillas for enchiladas? ›Do you cook corn tortillas before making enchiladas? Yes, you have to warm up the tortillas to soften them enough so they can be rolled up easily. Many recipes call for cooking the tortillas in a skillet in oil.
How long to heat tortillas for enchiladas? ›Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side. Set each tortilla aside in a foil wrap once heated through, then serve immediately.
Are enchiladas better with corn or flour tortillas? ›While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.
Do you close the ends of enchiladas? ›Wrap the tortilla tightly around the filling and move the tortilla seam side down to the baking dish, tucking the ends of the tortillas underneath to close the ends. As you continue to add filled tortillas to the pan push the filled tortillas together to create a tight casserole. Top the enchiladas.
What side dishes go good with enchiladas? ›- Mexican Green Beans.
- Corn Ribs with Macha Mayo.
- Mexican Bean Salad.
- BBQ Corn.
- Black Beans and Rice.
- Lime and Coriander Rice.
- Chips and Salsa.
- Pico de Gallo.
There are many different takes on the enchiladas, but it typically consists of a combination of meats, vegetables, beans, cheese, salsa, tortilla and sauce. Other ingredients like sour cream, rice, guacamole and coriander are also frequently added to the mix.
How long can cooked chicken enchiladas sit out? ›Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
Does enchilada sauce thicken as it cooks? ›It might be that you haven't let your enchilada sauce cook for long enough. As it cooks, it will lose moisture (water) and thicken over time. What is this? Even if your sauce has sat on the heat for the amount of time that your recipe directs, give it a few more minutes and make sure that it is uncovered.
Are enchiladas healthy? ›
At their base form, enchiladas are a healthy recipe made with protein, carbs and fats. But like many recipes, some are healthier than others. They're also made with a sugar free enchilada sauce (We love the Siete enchilada sauce), black beans (fiber!) and protein-rich shredded chicken.
Are enchiladas supposed to be rolled or flat? ›In most parts of Texas, enchiladas are rolled tortillas stuffed with a filling and covered in sauce. But often in West Texas (and also New Mexico) the filling and sauce are instead layered between flat tortillas.
What kind of cheese do Mexican restaurants use in enchiladas? ›What Cheese is Most Used in Mexico? Cotija cheese is one of the most used varieties in Mexico. You'll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It's a white crumbly variety with a similar flavor and texture to feta.
How to cook real good brand enchiladas? ›First, preheat your oven to 400 degrees. Place your frozen Grande Chicken Enchiladas in oven-safe containers and bake for 15 minutes. Then, add extra cheese (if desired) and bake for another 5-15 minutes, for 20-30 minutes total.
How long to cook premade enchiladas from sams club? ›- Preheat oven to 350 degrees F.
- Remove clear lid and cover with aluminum foil.
- Place tray on a baking sheet and place in center of oven.
- Bake for 40-45 minutes and cook until internal temp reaches 165 degrees F using a calibrated food thermometer.
- Let cool and enjoy!
- Cook times may vary based on oven.
Cooking Instructions
Microwave - Poke holes in the film and cook for 3:30 - 4:30 minutes, let sit for 1 minute before removing.
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
Why are my enchiladas soggy on the bottom? ›Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.
How to make canned green enchilada sauce better? ›The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.
Is red or green enchilada sauce better for chicken enchiladas? ›No need to pick between red and green enchilada sauces, you can enjoy both! There's plenty of melty cheese and flavorful sauce, with tender shredded chicken breasts inside. You can prep them ahead to make dinnertime a breeze!
Are green or red enchiladas hotter? ›
Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder). Green enchilada sauce is made with green chilis, tomatillos, and sometimes jalapeños, so it tends to have a larger heat range.
Can you make enchiladas ahead of time without getting soggy? ›CAN CHICKEN ENCHILADAS BE MADE AHEAD OF TIME? Yes! These Enchiladas Verdes make a fabulous make ahead dinner you can assemble ahead of time then just pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
Should I heat up enchiladas in oven or microwave? ›If you value time, the microwave is the best way to reheat enchiladas because it only takes 1 and a half minutes. If you value texture and have the time, using the toaster oven is the best because it heats up quickly, results in a crispy tortilla and broiled cheese, but takes about 10 minutes to reheat.
Do you have to warm up tortillas before making enchiladas? ›Do you cook corn tortillas before making enchiladas? Yes, you have to warm up the tortillas to soften them enough so they can be rolled up easily. Many recipes call for cooking the tortillas in a skillet in oil.
Why are my tortillas soggy in enchiladas? ›Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.