There are chicken enchiladas, and then there are THESE Chicken Enchiladas. The secret to this recipe is having flavor in every layer: Tender, flavorful chicken, wrapped up in charred, buttery corn tortillas, and then smothered in a tangy Green Enchilada Sauce made with roasted peppers and tomatillos. And of course, the final layer: two kinds of cheese that are crisped to perfection under the broiler, the hallmark of the best casserole. This is my new favorite recipe! Serve these with Mexican Rice and Tejano Pinto Beans.
Table of Contents
- These Enchiladas
- No more cans of enchilada sauce plz
- Best chicken enchilada recipe
- Chicken enchilada recipe ingredients
- How to make chicken enchiladas
- What to serve with green chicken enchiladas
- How to store leftover enchiladas
- Can you freeze enchiladas?
- Chicken enchilada frequently asked questions
- Other Mexican and Tex Mex recipe favorites
- Chicken Enchiladas with Green Sauce Recipe
My parents took a cruise recently to the Lesser Antilles (because they are running out of normal vacation destinations. 😂) Do you know where the Lesser Antilles are?? I didn’t. My lack of geological prowess is especially embarrassing considering how well traveled my parents are. (they are islands in the southern Caribbean.)
Anyway, we were all gathered around the TV while they shared pictures from their trip (you know, the dolphins they swam with, the shark sandwiches they ate, nbd.) It was all very fun and exciting, but we had just finished our Easter meal, and my couch is very comfortable, and I’m of an age where sitting still means one thing.
I jolt awake to a picture of a pineapple still attached to it’s spiny plant. Charlotte, my 14-year-old, announces, “Did you know that pineapple plants only grow 3 fruits?”
Still bleary-eyed, I blurt, “Wait. What are the other two??”
There is a long pause, where everyone slowly turns their heads to stare at me. I’m still dazed. I’m thinking of how one plant produces both mace and nutmeg, or coriander seeds and cilantro. Does the pineapple plant have an edible root??
And then my teen daughter had to break it down for me, “No, mom, I mean like, in it’s lifetime, a pineapple plant only makes 3 pineapples.”
OOOOHhhhhhhhhhhhh.
Guys. I just can’t. Life is too much for me to be the smart person in the room. I’m just going to have to settle for being comic relief for all the other common-sensical people out there. Like, the town idiot? Everyone has their calling in life I guess.
I’ll just be whipping up a pineapple fruit salad over here with my enchiladas…
These Enchiladas
And, speaking of these enchiladas. THESE ENCHILADAS, GUYS.
They’re saucy. They’re cheesy. They’re GREEN, like Elphaba green, and I’m in love.
My family still has not gone on strike from eating them, even though we have been eating nothing but “yet another batch of enchiladas” for weeks now.
I got so caught up in all the details (which sauce? what kind of sauce?? which filling? which cheese? Ahhhh) that I decided to split this up into TWO posts.
The post you’re on right now includes the method for assembling enchiladas, and a quick “cheater” green enchilada sauce that I absolutely adore. (It involves buying a tub of salsa verde, some canned chilies, and blending.)
The sister post is for classic, authentic, straight-from-your-abuela, we’re-roasting-real-peppers-style Green Enchilada Sauce.
I loved both green sauces so much that I couldn’t decided which one to post. So you are getting both 🤣 #sorrynotsorry
No more cans of enchilada sauce plz
One thing is for sure. The can of green enchilada sauce is just not cutting it for me anymore. Canned sauce is made mostly of water and soybean oil. We can do better! It’s not even hard!
My cheater recipe in the notes of the recipe card on this post is a great hack. It’s kind of like how you can buy really mediocre tomato soup from a can, OR you can buy several cans of tomatoes and put them together in a half hour to make an infinitely superior Creamy Tomato Soup.
The fancy Green Enchilada Sauce recipe is fresh fresh fresh: we start with real tomatillos (the hallmark flavor of green sauce), real actual roasted Anaheim peppers, a whole head of garlic, plus onion and jalapeno.
So now you have a green enchilada sauce for whatever stage of life you are in! The slow-roasted stage, where you simmer leisurely on a lazy afternoon, or the fast-paced stage, where you have 30 minutes in between soccer and baseball practice to cram dinner down your children’s throats! ha! Either way, you can have delicious enchiladas that will blow your mind.
Best chicken enchilada recipe
The secret to this recipe is more of a rule than any certain technique: flavor in every layer. That means every element of these enchiladas is thoughtful and full of flavor; no filler stuff here. From the tortillas to the chicken to the sauce, every part is the best it can be.
- First up: using corn tortillas instead of flour. Corn tortillas bring a sweet, nutty, buttery flavor that you just don’t get with flour tortillas.
- Charring the corn tortillas is the BEST way to bring huge flavor, and it’s such a tiny step. I do this on my gas stove and it just takes 5 minutes. You get that blackened, roasty flavor in every bite of your enchiladas!! I love it.
- Flavorful chicken. You COULD just use rotisserie chicken or any plain chicken for this recipe. But I love to use the same chicken I make for Chicken Tacos. These are shredded chicken thighs, which have more fat and flavor than breast meat, seared (or slow cooked) in a spice blend that is to die for.
- More cheese please. For this recipe I love to use Oaxaca cheese and Monterey jack. Have you ever tried Oaxaca? If you’ve ever been to a Mexican restaurant and been served THE BEST QUESADILLA OF YOUR LIFE, chances are they used Oaxaca cheese (and fried it in lard 😂) It’s a mild white cheese that is similar to mozzarella, but has that you unique flavor that to me just screams “MEXICO”. I love it!! If you can’t find it, sub mozz or Monterey jack np.
- Okay and finally: THE SAUCE. The sauce is everything when it comes to enchiladas. If you use the canned stuff, you can kiss flavor goodbye. If you follow my recipe for homemade authentic Green Enchilada Sauce, you will get that gorgeous slow roasted flavor that comes from fresh ingredients. If you make the quick cheater recipe in the notes on today’s recipe, you are getting a slightly creamier but still super flavorful version, using canned fire-roasted chiles. I truly love them both and don’t feel that the cheater version is a sacrifice. They are both so good!
Chicken enchilada recipe ingredients
After all these years, I’m STILL sometimes surprised by how simple some of the best recipes are, and how easy it is to get restaurant (or better) quality taste at home. The ingredients in these green chicken enchiladas are fresh and easy to get at the store. Here’s a list to see what you’ll need. Check the recipe card for measurements and full recipe instructions!
- Cooked chicken (like for Chicken Tacos)
- oversized Corn tortillas, 6-7 inches across
- Oaxaca cheese: I LOVE the flavor of Oaxaca. There is nothing like it, and it screams “Mexico” to me. Use mozzarella if you can’t find it.
- Monterey Jack cheese: a blend of cheeses is best!
- homemade Green Enchilada Sauce, tap the link for the recipe
Or, make the cheater Green Enchilada Sauce:
- FRESH salsa verde (it should be in the refrigerator section, and the main ingredient should be tomatillos)
- Fire-roasted green chilies: this is an essential flavor, plus it brings in a little heat. (you can choose mild or hot chilies.)
- Cilantro: this herb has magic flavor
- Lime: this provides the acid we need to balance this sauce!
- Better Than Bouillon Chicken Base: this adds umami without adding liquid!
- Kosher salt: to enhance the other flavors. Think of salt as a megaphone.
- Mexican Crema (or sour cream): this makes our sauce creamy and fatty, two things I’m always aspiring to be
How to make chicken enchiladas
First up, decide which sauce you are making! Here is a visual of the ingredients you will need if you are making the cheater sauce listed in the recipe notes:
Tap here for all the ingredients and details for how to make Homemade Green Enchilada Sauce. This sauce takes about an hour to make, so it’s great for making ahead of time!
Whatever sauce you choose, put it in a shallow bowl or large skillet when it’s done. This makes it easier to dip the tortillas in it later.
Next up: the chicken! You can use any cooked chicken you want. I love to use the chicken from my Chicken Tacos recipe, here is a run down:
Rub an easy Taco Seasoning into some chicken thighs…
Sear the chicken over medium-high heat (or you can cook it in the slow cooker!!)…
And voila! chop it up, add some of the magical green sauce to it…
and it’s ready for your enchiladas. Voila!
Next up: the tortillas!
I LOVE LOVE LOVE the flavor that charred tortillas bring to enchiladas!! That blackened flavor, man. You just can’t get it anywhere else! It’s so good. If you don’t have a gas stove, no problem, I explain in the recipe how to heat up your tortillas in the microwave. You need them warmed up so they don’t crack and break when you are rolling up the enchiladas.
Once they are charred, stick them in a tortilla warmer or simply in a ziplock bag, so they can steam each other. This helps make them nice and pliable so they don’t dry out!
Last element of this recipe: THE CHEESE.
Shredding your cheese by hand is so much better than pre shredded cheese. The shredded cheese at the store has anti-caking agents in it to help it not melt together in the packaging. But this means it also makes your cheese not melt as smoothly in your casserole.
Assembly line time, here we go are you ready?? You need your tortillas lined up with the sauce, then the chicken, then the cheese, then the pan.
Dip a tortilla in the sauce, dousing BOTH sides of the tortilla.
Put it in your baking dish, then add a small amount of chicken mixture in the tortilla. Don’t overfill! It will break your tortilla.
Top with a little Oaxaca cheese:
And roll them all up and place seam-side down so nothing falls out! Top with the remaining sauce, and then add the cubed Monterey jack cheese:
You can shred your cheese like a normal person if you want. I love the pools of melted roasty cheese that this cubing method gives you.
Like this:
Voila! If you know what’s good for you, take a hot minute and broil the top of the casserole when it’s done. I LIVE for those crispy cheesy edge bites!
And then DIG IN. Just look at this goodness!! Crispy, cheesy, saucy, roasty, corny flavor. I’m in love, you guys!
What to serve with green chicken enchiladas
One of the best parts of Mexican food is all the condiments and sides that go with all of it. So buckle up, because I have a LOT of suggestions here for you!
- 5 Minute Restaurant Style Salsa >> tastes like it’s from a restaurant, and perfect as a side with some chips or as a condiment
- My Favorite Guacamole is EASY >> always, for everything please! A dollop of this and a dollop of sour cream would totally elevate just about any Mexican entree.
- Traditional Tejano Pinto Beans (Slow Cooker Mexican Beans) >> these taste just like the beans at good Tex Mex restaurants in Texas! Refried beans or seasoned black beans are a favorite too.
- Mexican Rice >> This is my favorite rice to have with enchiladas! It seriously tastes just like a restaurant, but better because it’s super fresh
- Better Than Chipotle Cilantro Lime Rice >> the cilantro lime flavor is front and center in this rice, and that’s not an apology
- Carol’s Legendary 7 Layer Bean Dip >> hear me out: a scoop of this as a side to enchiladas, take or leave the chips. It’s like all the sides combined in one!
- Mexican Cucumber Salad with Cilantro and Lime >> if you’re wanting something on the lighter side that still has a kick of flavor, this cucumber salad is it. Gotta get those veggies in!
- Easy Horchata Recipe >> I order horchata at almost every Mexican restaurant I go to. It’s so creamy and smooth!
- Mexican Wedding Cookie Recipe (Russian Tea Cakes) >> these definitely sound like the perfect treat after an enchilada dinner
- Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles) >> or, if you you prefer chocolate, these cinnamon spiced chocolate snickerdoodles would be amazing
- Caldo Cantina from Epicurious
How to store leftover enchiladas
Once cool, transfer remaining enchiladas to a container with an airtight lid. Or, if you have a lot left, you can just tightly cover the casserole dish with plastic wrap. If you’re like me, you’ll eat these enchiladas for breakfast, lunch, and dinner til they’re gone. But in case you’re not an enchiladas vacuum, 🤣 they’ll stay good in the refrigerator for about 5-6 days.
To reheat the whole casserole dish, set it out on the counter for 15-20 minutes. Remove the plastic wrap, add 2 tablespoons of water to the empty section of the dish (so the bottom doesn’t burn), cover with foil, and put the dish in a cold oven. Set the temperature to 350 degrees and cook till warmed through, about 30 minutes. For single servings, dish out what you’d like onto a plate and microwave at 50% power for a few minutes, or until hot.
Can you freeze enchiladas?
You can freeze enchiladas, although I never get to that point! It works both as meal prep in individual containers, or if you want to double the recipe and save a whole pan for a future dinner on a busy night. Either way, prepare the enchiladas as directed in the freezer appropriate container of your choice. Go ahead and make it as though you are going to bake it, but instead put on the airtight container or seal well with plastic wrap (double wrap for sure) and foil. Enchiladas will be good for about 2-3 months in the freezer.
To eat, let the container or dish sit out on the counter for 20 minutes. Remove the lid or plastic and foil, recover with foil, and put it in a cold oven. in the oven and set the temperature to 350 degrees. The cook time will be roughly twice that of normal since they’re frozen. Cook them covered for 45 minutes and uncovered for another 15, broiling for 2 minutes at the end if you like them to get crispy around the edges like I do. Individual serving containers can be heated in the microwave at 50% power for several minutes until heated through.
Chicken enchilada frequently asked questions
I feel like this is such a personal question, ha ha! While I do hold that as true, I think there are some general rules to follow to get the best enchiladas, no matter the version you’re making.
1. Flavor every layer: This means the filling needs to be stand alone good; the tortillas need to be charred or lightly fried in oil; the sauce needs depth of flavor good enough you can’t stop sticking your finger in it to taste; and, any cheese you use needs to hold up to all the other flavors.
2. Good tortillas: Charring, frying, or steaming your tortillas is good for flavor, but it’s also essential to make sure the tortillas don’t get gummy while cooking, or even fall apart as you’re rolling.
3. Don’t overfill: You’re asking for a rip or tear in your tortillas when you add too much filling
4. Good cheese: There are a ton of different flavors and styles, but make it good quality. I always fresh grate my own since it melts better than pre-shredded, and personally I think it has more flavor.
5. Flour tortilla tip: I prefer enchiladas with corn tortillas (and they are more traditional in Mexico). But if you go with flour tortillas, use less sauce so you don’t get soggy enchiladas!
30 minutes in the oven will do ya just fine. Chicken enchiladas don’t need to bake for very long! The ingredients are already cooked, so we’re just baking long enough to warm everything up. And, of course, essentially, to get the cheese melty and blistered on top, don’t cheat yourself.
Yes, for the first part! Cover with foil the first 20 minutes. This helps keep the moisture in the enchiladas as they get hot. Then, uncover the last 10 minutes to get the cheese on top all nice and melty, yum. I like to broil mine for a few minutes at the end to get those crispy brown edges! I LIVE for those edges.
Other Mexican and Tex Mex recipe favorites
Being a native Californian, Mexican food is home food for me. I have a special love for all things Mexican and Tex Mex. Be sure to check out the 50+ recipes I have on the blog! Here are some of my favorites:
- Best Chicken Tacos Recipe (Stovetop or Crockpot) >> the recipe used for the chicken filling in these enchiladas, but amazing for tacos obviously!
- How to Make Carne Asada >> the most tender, juicy, flavorful asada tacos ever ( I mean, mojo marinade, anyone?!)
- Seriously the Best Taco Salad >> this is a go-to meal at my house, it’s a total crowd favorite
- Traditional Carne Guisada Tacos >> it’s hard to believe just how delicious this easy Tejano stewed beef turns out, made with such simple ingredients
- Slow Cooker Pork Tacos with Mexican Coleslaw >> it doesn’t get much easier than this recipe, and the Mexican coleslaw is *chef’s kiss*
- Pozole Rojo Like Abuela’s >> if you’ve never had pozole, give it a try: it’s a Mexican soup made with tender pork, hominy, and a rich red chili broth that you will love
- Chile Relleno Recipe from Latinas Que Comen
- Mexican Chopped Salad from The Cafe Sucre Farine
Facebook | Pinterest | Instagram
Chicken Enchiladas with Green Sauce
Ingredients
- 1 batch Homemade Green Enchilada Sauce, tap to view the recipe, OR see notes for a cheater recipe
- 1 pound cooked chicken for Tacos
- 15 oversized corn tortillas, 6-7 inches across
- 10 ounces Oaxaca cheese, shredded
- 8 ounces Monterey Jack cheese, cubed
To serve:
- Pico de Gallo
- cilantro
- lime wedges
- Mexican Crema, or sour cream
- Tejano Pinto Beans
- Mexican Rice
Instructions
- Make the sauce: Make authentic Green Enchilada Sauce (tap for the recipe) or use the cheater sauce recipe listed in the notes. Both sauces are SO good, my family could not pick a favorite. Add the sauce to a shallow bowl. (A frying pan or a pie plate work well.)
- Cook the chicken*: Follow the instructions on my Chicken Tacos recipe. The recipe calls for 1 and 1/2 pounds raw chicken thighs. After you cook them, they will reduce to about 1 pound of cooked chicken, the perfect amount for these enchiladas. Shred and add to a bowl.
- Add sauce to chicken. Add about 1/2 cup enchilada sauce to the bowl of chicken and stir.
- Prep the cheese: Shred 10 ounces of Oaxaca cheese.** Use a sharp knife to cut a block of Monterey Jack cheese into 3/4 inch cubes. (Or you can just shred it)
- Preheat the oven to 375 degrees F.
- Prepare the pan. Spray the edges of a 9×13 inch casserole dish with nonstick spray. Get out a sheet of foil and spray one side of it with nonstick spray.
- Prep the tortillas. If you have a gas stovetop, turn a burner on to high heat.*** Place one corn tortilla directly on the flame. Use tongs to flip it after about 10-20 seconds. Flip it back again after it starts to get blackened marks. Continue flipping as necessary until the tortilla is warm, pliable, and lightly charred. Place the tortilla in a tortilla warmer, or in a sealed ziplock bag (any tightly enclosed space where it can steam itself.) Continue with all 15 tortillas. I usually do multiple tortillas at a time on 2-3 burners. One of them will light on fire eventually; this is how I keep life wild over here.
- Make an assembly line in this order: 1)warm tortillas 2)green sauce 3)chicken 4) Oaxaca cheese.
- Assemble the enchiladas: Dip a tortilla directly in the enchilada sauce, flipping it to coat both sides. Place the soaked tortilla in the prepared casserole dish. Add about 2 tablespoons cooked chicken to the center of the tortilla. Sprinkle the chicken with about 1-2 tablespoons of Oaxaca cheese. Roll up the tortilla and place it seam-side-down in the corner of the pan. Continue with all the remaining tortillas until everything is gone. Use all the chicken and all of the Oaxaca.
- Top with sauce. Once all the enchiladas have been assembled, pour the remaining enchilada sauce over the top. (If you made the homemade Green Enchilada Sauce, use all of the remaining sauce. If you made the cheater sauce recipe in the notes, there might be more sauce than you need. Only add enough sauce to go about halfway up the enchiladas.)
- Top with cheese. Sprinkle the cubed Monterey Jack Cheese over the top of the enchiladas.
- Cover the enchiladas with foil that has been sprayed with nonstick spray, you don't want to pull off all your cheese at the end!
- Bake at 375 for 20 minutes. Remove the foil and continue cooking for another 10 minutes.
- Broil. Turn the broiler on to high heat. Move the oven rack to the top position. Broil the enchiladas for 1-3 minutes, sticking around to watch! They can burn so fast! I love broiling casseroles to get those crispy brown spots on the cheese, but it's optional.
- Let the finished enchiladas rest for about 10 minutes before slicing and serving.
- Serve these enchiladas with all the fixins: Pico de gallo, cilantro, lime wedges, sour cream, and of course a side of Tejano Pinto Beans and Mexican Rice.
- Storage: Store the enchiladas covered in the fridge. They will last 3-5 days just fine.
- Freezing before baking: Prepare the enchiladas as directed in an aluminum pan, if you have one (that way you aren't holding one of your nice casserole dishes hostage in the freezer.) Seal well with plastic wrap (double wrap for sure) and foil. Enchiladas will be good for about 2-3 months in the freezer.To serve, let the container or dish sit out on the counter for 20 minutes. Remove the lid or plastic and foil, recover with foil, and put it in a cold oven. Set the temperature to 350 degrees. The cook time will be roughly twice that of normal since they're frozen. Cook them covered for 45-50 minutes and uncovered for another 15, broiling for 2 minutes at the end if you like them to get crispy around the edges like I do.
Notes
- 1 (15-ounce) tub of FRESH salsa verde, get this from the refrigerated section of your store.
- 2 (7-ounce*) cans fire roasted green chiles (hot or mild, up to you! I use mild)
- half a bunch cilantro
- 1 lime, juiced (at least 2 tablespoons)
- 1 cup Mexican crema (OR heavy cream, OR sour cream)
- 2 teaspoons Better Than Bouillon Chicken Base
- 1 teaspoon kosher salt
May I please have your recipe
Hi Eian! The recipe is on this page! https://thefoodcharlatan.com/chicken-enchiladas/#wprm-recipe-container-66252