The Best Green Chicken Enchiladas – The Healthy Maven

Don’t sleep on this recipe for the perfect Green Chicken Enchiladas! With grilled chicken and vegetables and topped with an amazing green enchilada sauce, this is a meal in one. that the whole family will love.

The Best Green Enchiladas

I shared my recipe for the best green enchilada sauce and knew I couldn’t leave you hanging with the best way to use it: these green chicken enchiladas.

These are a summer staple around here thanks to the abundance of green chiles and tomatillos our garden produces. The flavors can’t be beat either! My whole family is obsessed with this recipe and that is considered a win when we can all eat the same food at one meal.

I also love how easily these enchiladas verdes can be made in the fridge or freezer. Perfect for a little postpartum prep in the freezer or to take with you for a new mom or someone who needs a little extra support. The homemade green enchilada sauce is optional, so if you’re short on time you can use store-bought, but let me tell you, my homemade version is pretty amazing! Let’s jump.

Ingredients in Green Chicken Enchiladas

• green sauce for enchiladas – I prefer my homemade version but you can also use store bought
• Olive oil – to cook vegetables
• poblano peppers – You can also replace it with green pepper or the pepper you prefer.
• yellow onion – you can also use red onion if that is what you have.
• Garlic cloves – I prefer to use fresh garlic instead of pre-minced.
• shredded chicken – I like to use store-bought rotisserie chicken that I shred at home, but you can use any type of shredded chicken.
• Monterrey Jack – or cheddar cheese. Buy the shredded version or shred at home.
• Sea salt + Black pepper – I think the enchilada sauce provides a lot of salt and pepper, but if you want a little more, you can add to taste.
• flour tortillas – I like the 8-inch version because it fits perfectly in a 9 x 13-inch baking dish.

Coverage Suggestions:

• fresh coriander
• Avocado, sliced
• Green onions, chopped up
• tablespoon of sour cream
• lime juice
• radishes, sliced

How to make green enchiladas

STEP 1: PREPARE THE CASSEROLE

Spread 1/2 cup of the green enchilada sauce in the bottom of a 9 x 13-inch baking dish and set aside.

STEP 2: COOK THE VEGETABLES

Heat a large skillet over medium heat and add your olive. Add the bell peppers and onion and cook until lightly browned (about 5 minutes). Add the garlic cloves and cook for 1 more minute. Add rotisserie chicken and 1/2 cup green enchilada sauce. Add salt + pepper, to taste.

STEP 3: FILLING WITH TORTILLAS

If tortillas are not flexible, microwave inside a kitchen towel for 30 seconds. Add a tablespoon of chicken mixture (about 1/3 cup) to the center of each tortilla. Sprinkle with shredded cheese (about 1/2 cup divided evenly on each tortilla). Roll up the tortilla and place seam side down in a baking dish. Repeat until all tortillas are filled and fit snugly in the baking dish.

STEP 3: COVER THE TORTILLAS + BAKE

Pour remaining cup of green enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese. Bake uncovered for 20-25 minutes or until all the cheese is melted and the edges of the tortillas are golden brown. Top with desired ingredients and serve immediately.

Exchanges and substitutions

Use store-bought enchilada sauce – although I prefer to make my own homemade green enchilada sauce, you can easily replace it with store-bought sauce. I recommend this version of Siete Foods.

Use corn tortillas – Enchiladas are more traditionally made with corn tortillas, but I prefer this recipe with flour tortillas. If you are gluten free, corn tortillas are a great option.

Swap in Red Enchilada Sauce – Do you prefer red enchilada sauce? You can easily substitute it for green enchilada sauce. I recommend my homemade version!

Change the protein – Do you prefer ground beef or a vegetarian option like black beans? You can easily substitute them for rotisserie chicken in this recipe.

Can you freeze these green enchiladas?

Absolutely! To freeze your enchiladas, follow all the steps until baked. Then cover with foil and plastic wrap (I think it prevents freezer burn if you do both) and place in the freezer for up to 4 months. Remove plastic wrap and foil and bake at 400 degrees for about 30-40 minutes or until completely thawed.

More Mexican Recipes

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Green Chicken Enchiladas

Don’t sleep on this recipe for the perfect Green Chicken Enchiladas! With grilled chicken and vegetables and topped with an amazing green enchilada sauce, this is a meal in one. that the whole family will love.

• Author: david lederle
• Preparation time: 10 minutes
• Time to cook: 30 minutes
• Total time: 40 minutes
• Produce: 4 portions 1X
• Category: Dinner
• Method: Cook
• Kitchen: Mexican

• 2 cups green enchilada sauce (or use store-bought)
• 1 tablespoon olive oil
• 2 large poblano chiles, sown + very finely chopped
• 1/2 big Yellow Onion, very finely chopped
• 2 garlic cloves, peeled + chopped
• 4 cups cooked + shredded rotisserie chicken
• salt and pepper, prove
• 1 1/2 cups shredded Monterey Jack or Cheddar cheese
• 8 flour tortillas x 8 inches

Coverage Suggestions:

• fresh coriander
• Avocado, sliced
• Green onions, chopped up
• tablespoon of sour cream
• Lime, juice
• radishes, sliced

1. Preheat oven to 400 degrees F.
2. Spread 1/2 cup of the green enchilada sauce in the bottom of a 9 x 13-inch baking dish and set aside.
3. Heat a large skillet over medium heat and add your olive. Add the poblano peppers and onion and cook until lightly browned (about 5 minutes). Add the garlic cloves and cook for 1 more minute. Add rotisserie chicken and 1/2 cup green enchilada sauce. Add salt + pepper, to taste.
4. If tortillas are not pliable, microwave inside a slightly damp tea towel or paper towel for 30 seconds.
5. Add a tablespoon of chicken and vegetable mixture (about 1/3 cup) to the center of each tortilla. Sprinkle with shredded cheese (about 1/2 cup divided evenly on each tortilla). Roll up the tortilla and place seam side down in a baking dish. Repeat until all tortillas are filled and fit snugly in the baking dish.
6. Pour remaining cup of green enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
7. Bake uncovered for 20-25 minutes or until all the cheese is melted and the edges of the tortillas are golden brown.
8. Top with desired ingredients and serve immediately.
9. To store: cover with a lid or plastic wrap and store in the refrigerator. Reheat in the microwave or oven. It will keep for up to 3 days. See note above for freezing instructions.

Keywords: green enchiladas, green chicken enchiladas