These Chicken Enchiladas Verdes (aka Green Enchiladas) are a traditional Mexican dish made with white corn tortillas, salsa verde, chicken breast, and queso fresco. A quick, tasty, and authentic dinner that comes together in less than an hour.
The Best Enchiladas Verdes Recipe
These traditional Mexican green chicken enchiladas are made with white corn tortillas, poached chicken breasts, salsa verde, and a light coating of queso fresco. They’re quick and easy to make, with just a few ingredients, and SO good!
If you have known me for a while, you probably know that chicken enchiladas are one of my favorite dishes! I’ve been making my chicken enchiladas in red enchilada sauce for years in my home, it’s one of my most popular Skinnytaste recipes. I’ve also made many other enchilada variations, like leftover turkey enchiladas, slow cooker chicken enchiladas, and vegetarian enchiladas.
I’m a bit of an enchilada connoisseur at this point, so you can definitely trust me when I say, these chicken enchiladas verdes are GOOD. If you love Mexican food, you’ll absolutely love this recipe.
Why You’ll Love These Green Chicken Enchiladas
- Ready in an hour. From start to finish, these enchiladas take just an hour to prepare. Perfect for busy weeknights!
- Only a handful of ingredients. You’ll need chicken breast, onion, salsa verde, tortillas, and cheese to make these enchiladas verdes. I love that I usually have everything on hand to whip these up anytime.
- Classic Mexican flavor. This recipe keeps it authentic, with salsa verde and corn tortillas – just like you’d find at your favorite Mexican restaurant.
What You’ll Need
This enchiladas verdes recipe is made with just a handful of basic ingredients. See the recipe card below for full measurements.
- Chicken – I used boneless, skinless chicken breasts, rotisserie chicken also works.
- Onion – white onion or yellow onion
- Salt
- White corn tortillas or yellow corn tortillas are fine too. Flour tortillas are not traditional.
- Salsa verde – Green enchiladas sauce is made from fresh tomatillos, garlic, onion, jalapeno pepper and serrano chiles. You can grab a jar at the store or make my homemade salsa verde.
- Queso fresco – Instead of the shredded cheese found in many Tex-Mex enchilada recipes, we’re sticking with authentic Mexican queso fresco. If you prefer monterey jack cheese, feel free.
- Sour cream – Optional, for serving.
How to Make Enchiladas Verdes
Here’s an overview of how to make chicken enchiladas verdes. Scroll down to the recipe card below for more detailed instructions.
- Cook the chicken. Simmer the chicken breasts with 1/2 of the onion and salt until cooked through. Remove from the water, let cool slightly, and shred with two forks. Mince the remaining onion and stir it into the chicken.
- Warm the tortillas. Place six tortillas at a time in a microwave safe dish and microwave for 40 to 50 seconds. Keep covered with a dish cloth to stay warm.
- Assemble the enchiladas. Dip each warm tortilla in the salsa verde. Scoop two tablespoons of chicken into each tortilla, roll tightly and place seam-side down in a baking dish. Repeat with all the remaining tortillas.
- Add the cheese. Cover all of the enchiladas with a cup of sauce. Then sprinkle with the crumbled queso fresco.
- Bake. Bake, covered, for 25 to 30 minutes. Enjoy!
Tips for Success
Here are a few things to keep in mind when making these green chicken enchiladas.
- Warm the tortillas. Warming the tortillas in the microwave prevents them from cracking when you roll them, so it’s a step I wouldn’t recommend skipping.
- Avoid overfilling the enchiladas. Two tablespoons of the chicken filling is enough to fill each tortilla and still be able to roll it. If they’re too filled, they won’t stay closed and the filling will fall out.
- Cover when baking. I recommend covering your casserole dish with foil, to prevent the queso fresco from burning.
What to Serve with Green Enchiladas
I like to top my green enchiladas with some sour cream or additional queso fresco and some cilantro.
For sides, I like to opt for rice, or a veggie “rice”, and beans. Cilantro lime rice, black beans and rice, Mexican brown rice, cilantro lime cauliflower rice, Mexican cauliflower rice, and refried beans are all great options.
How to Store & Reheat Leftovers
- Fridge. Store your enchiladas verdes in an airtight container in the fridge for up to 3 days. If you keep them in the casserole dish, be sure to cover it tightly with plastic wrap.
- Reheat. Enchiladas can be reheated in the microwave or you can cover the casserole dish with foil and reheat in the oven as well. Note that the tortillas will be softer after reheating.
More Enchilada Recipes
- Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce
- Enchilada Chicken Roll Ups
- Chicken Enchilada Soup
- Turkey Enchilada Stuffed Turkey Rellenos
- Chicken Enchiladas with Red Sauce
Enchiladas Verdes (Green Enchiladas)
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
Instructions
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don’t crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
