If you love vibrant, fresh flavors packed into comforting, cheesy rolls, then you’re going to adore this Green Chicken Enchiladas Recipe. It’s a delicious twist on traditional enchiladas with a lively green tomatillo sauce that brightens every bite, combined with tender shredded chicken, sweet corn, and gooey Monterey Jack cheese. This dish feels like a warm hug on a plate and is sure to become a favorite in your rotation, whether for weeknight dinners or special occasions.
Ingredients You’ll Need
Getting your ingredients lined up for this recipe is both simple and rewarding. Each component plays a fundamental role in creating the perfect balance of flavors, textures, and colors that make these enchiladas so irresistible.
- Whole tomatillos (28-ounce can): The tangy green base that gives the sauce its fresh, slightly tart flavor.
- Onion: Adds sweetness and depth once sautéed, mellowing out the tomatillos.
- Garlic (3 cloves, crushed): Provides a fragrant punch that enhances the sauce beautifully.
- Oil (1 teaspoon): For sautéing the onions and garlic to bring out their natural sweetness.
- Cilantro (1/4 cup packed): Brings a fresh, herbal brightness essential to authentic green sauce.
- Kosher salt (1/2 teaspoon): Just enough to enhance all the flavors without overpowering.
- Corn tortillas (12, warmed): Soft and pliable carriers for the flavorful filling.
- Shredded chicken (3 cups): Tender protein that soaks up the sauce and balances textures.
- Corn on the cob (1 ear or about 3/4 cup kernels): Sweet bursts that add delightful crunch and color.
- Shredded Monterey Jack cheese (2 cups): Creamy melted cheese that finishes the dish with rich gooeyness.
How to Make Green Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 375º F and lightly greasing a 9×13-inch baking dish. This simple step ensures your enchiladas won’t stick and bake evenly, setting the stage for a perfectly cooked meal.
Step 2: Sauté Onion and Garlic
In a small skillet over medium-high heat, warm the oil before adding the chopped onion and crushed garlic. Saute for 3 to 4 minutes until the onions soften and release their sweetness. This creates the flavor foundation for your green sauce.
Step 3: Blend the Green Sauce
Transfer the sautéed onion and garlic mixture to your food processor or blender. Add the drained tomatillos, fresh cilantro, and kosher salt. Blend everything until it turns into a smooth and vibrant green sauce. This sauce is the star of the Green Chicken Enchiladas Recipe, infusing each bite with luscious tang and herbal freshness.
Step 4: Combine Filling Ingredients
Remove the corn kernels from the cob using a sharp knife, careful to keep them intact. In a large bowl, mix the corn kernels with shredded chicken, half a cup of Monterey Jack cheese, and half a cup of the freshly made green sauce. This combination ensures every rolled tortilla is bursting with flavor and varied textures.
Step 5: Assemble the Enchiladas
Scoop the filling onto each warm tortilla, then gently roll them up. Place each rolled tortilla seam side down in your baking dish, packing them tightly side by side. This helps the sauce and cheese meld together in the oven, keeping everything cozy and moist as it bakes.
Step 6: Add Sauce and Bake
Pour the remaining green sauce over the arranged enchiladas, spreading it evenly with a spatula. Slide the dish into your preheated oven and bake for 25 minutes. This step softens the tortillas and allows the flavors to mingle beautifully.
Step 7: Top with Cheese and Finish Baking
After the initial bake, sprinkle the rest of the shredded Monterey Jack cheese on top. Increase the oven temperature to 425º F and bake for another 8 to 10 minutes until the cheese bubbles and turns a gorgeous golden brown. Serve immediately with extra fresh cilantro and a dollop of sour cream if you like for the perfect finish.
How to Serve Green Chicken Enchiladas Recipe
Garnishes
A sprinkle of freshly chopped cilantro and a spoonful of cool sour cream add the perfect bright and creamy contrast to the rich, tangy enchiladas. Consider slicing some avocado or a wedge of lime to serve on the side for extra zest and creaminess.
Side Dishes
These enchiladas pair wonderfully with a simple side salad with lime vinaigrette or Mexican rice infused with cilantro and lime. Black beans or refried beans also complement the dish beautifully, rounding out the meal with extra protein and fiber.
Creative Ways to Present
For a festive serving, arrange the enchiladas on a colorful platter, and scatter chopped fresh radishes or pickled jalapeños on top for a contrasting crunch and zing. Alternatively, serve individual portions in small casserole dishes for an intimate, plated presentation that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
Green Chicken Enchiladas are fantastic the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool completely before sealing to keep the sauce fresh and vibrant.
Freezing
You can freeze these enchiladas either baked or unbaked. Cover the dish tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed, adding extra time if baking from frozen.
Reheating
To reheat, warm individual portions in the microwave or cover the entire dish with foil and reheat in a 350º F oven until heated through, about 20 minutes. The cheese will re-melt, and the sauce will regain its luscious consistency, making leftovers just as delightful as freshly baked.
FAQs
Can I use chicken other than shredded rotisserie chicken?
Absolutely! You can use poached, grilled, or even leftover chicken breast or thighs shredded into bite-sized pieces. The key is to have tender, moist chicken that will absorb the green sauce.
What can I substitute for tomatillos if I can’t find them?
While fresh tomatillos are ideal for that authentic tangy flavor, you can use canned green salsa (salsa verde) or tomatillo salsa as a shortcut. Just adjust the seasoning to your taste, as some store-bought salsas can be saltier.
Is it okay to use flour tortillas instead of corn?
Corn tortillas are traditional and provide a better texture and flavor, but if you prefer flour tortillas, you can use them. Just warm them well to make them pliable enough to roll without cracking.
Can I make this recipe vegetarian?
Yes! Replace the shredded chicken with a mixture of sautéed mushrooms, black beans, or roasted vegetables. The green sauce and cheese will still provide plenty of flavor and richness.
How spicy are these enchiladas?
This Green Chicken Enchiladas Recipe is mild and bright, perfect for those who enjoy fresh flavors without intense heat. You can add diced jalapeños or a sprinkle of chili powder to the sauce if you want a little more kick.
Final Thoughts
There’s something truly satisfying about pulling these green chicken enchiladas out of the oven, with that gorgeous melted cheese and tangy sauce ready to delight your taste buds. I can’t recommend this Green Chicken Enchiladas Recipe enough — it’s approachable, packed with fresh flavors, and perfect to share with family and friends. Trust me, once you try it, it will become one of your favorite recipes to turn to again and again.
Print
Green Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 51 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Green Chicken Enchiladas feature a vibrant tomatillo and cilantro sauce combined with tender shredded chicken, sweet corn, and melty Monterey Jack cheese, all wrapped in warm corn tortillas and baked to golden perfection. This flavorful Mexican-inspired dish is perfect for a comforting family dinner or casual entertaining.
Ingredients
Sauce
- 1 28-ounce can whole tomatillos, drained
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 teaspoon oil
- 1/4 cup packed cilantro
- 1/2 teaspoon kosher salt
Filling & Assembly
- 12 corn tortillas, warm
- 3 cups shredded chicken
- 1 corn on the cob (or 3/4 cup corn kernels)
- 2 cups shredded Monterey Jack cheese, divided
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375º F. Lightly grease a 9×13 inch (or similar size) baking dish to prevent sticking during baking.
- Sauté Onions and Garlic: Heat 1 teaspoon oil in a small skillet over medium-high heat. Add the chopped onion and crushed garlic, sautéing for 3 to 4 minutes until the onions have softened and become translucent. Remove from heat to cool slightly.
- Make the Green Sauce: In a food processor or blender, combine the sautéed onion and garlic mixture with the drained tomatillos, cilantro, and kosher salt. Blend until you achieve a smooth, vibrant green sauce.
- Prepare Filling Mixture: Carefully cut the kernels off the corn cob using a sharp knife. In a large bowl, mix the corn kernels with shredded chicken, ½ cup of shredded Monterey Jack cheese, and ½ cup of the prepared green sauce until the ingredients are well combined.
- Assemble Enchiladas: Take a warm corn tortilla and spoon a generous scoop of the chicken and corn filling onto it. Roll the tortilla carefully and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and filling, arranging them snugly side by side.
- Add Sauce and Bake: Pour and spread the remaining green sauce evenly over the rolled enchiladas in the baking dish. Transfer to the preheated oven and bake for 25 minutes until heated through.
- Top with Cheese and Finish Baking: Remove the dish from the oven, sprinkle the remaining 1 ½ cups of Monterey Jack cheese evenly over the enchiladas. Increase the oven temperature to 425º F and bake for an additional 8 to 10 minutes or until the cheese has melted and turned golden brown.
- Serve: Remove from oven and serve hot, garnished with additional cilantro and sour cream if desired for extra flavor and creaminess.
Notes
- For best results, warm the corn tortillas before assembling to make them pliable and less likely to crack.
- If fresh tomatillos are available, they can be used instead of canned for a fresher flavor.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Adjust the amount of cilantro and garlic in the sauce to taste.
- This recipe can be made ahead by assembling and refrigerating before baking.
