Name: Chicken Enchiladas Verdes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 pound chicken breast or chicken thighs, boneless; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Mexican oregano; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup chicken broth; 2 cups Green Enchilada Sauce (use 3 cups for a saucier version); 8 corn tortillas, warmed; 1 cup shredded Mexican cheese blend; Fresh chopped cilantro; Queso fresco; Chopped fresh jalapenos or serranos; Fresh cut limes; Diced tomato; Spicy chili flakes; Your favorite hot sauce

Jump to Recipe· 4.1 from 41 reviews

If you are craving a vibrant, comforting meal full of zesty flavor and tender chicken, you must try this Chicken Enchiladas Verdes Recipe. It brings together juicy chicken seasoned with warm spices, wrapped in soft corn tortillas, and bathed in a tangy green enchilada sauce that perfectly balances brightness and richness. This dish is a delightful celebration of Mexican-inspired flavors that feels both fresh and deeply satisfying, making it an instant favorite for weeknight dinners or special gatherings with friends and family.

Ingredients You’ll Need

The image shows two views of a white baking dish filled with rolled tortillas lined up side by side in two rows. The tortillas are light tan with slight charring marks, covering the bottom of the dish fully. In the left view, a spoon is pouring chunky green sauce with bits of vegetables over the tortillas, pooling around and partially soaking into them. In the right view, a woman's hand is sprinkling shredded pale yellow cheese over the same green sauce-coated tortillas, creating a thick layer of cheese that runs down the center length of the dish, leaving some tortilla edges visible. The dish is set on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

This Chicken Enchiladas Verdes Recipe features a beautifully simple set of ingredients that come together to create layers of flavor, texture, and color. Each one is carefully chosen to build the soulful taste that enchiladas are famous for, while keeping the preparation straightforward.

1 pound chicken breast or chicken thighs boneless: The star protein that becomes wonderfully tender after slow simmering.
1 tablespoon chili powder: Adds a warm, smoky depth to the chicken seasoning.
1 teaspoon garlic powder: Enhances the savory notes with a subtle garlic aroma.
1 teaspoon onion powder: Gives a gentle sweetness and complexity without overpowering.
1 teaspoon Mexican oregano: Provides authentic herbal brightness.
Salt and pepper to taste: Essential for bringing out all the flavors perfectly.
1 tablespoon olive oil: Helps sear the chicken for golden color and flavor.
1 cup chicken broth: Keeps the chicken moist and adds savory richness during cooking.
2 cups green enchilada sauce: The tangy heart of the dish, with 3 cups recommended if you love extra sauciness.
8 corn tortillas warmed: Soft and pliable, perfect for rolling around the flavorful chicken.
1 cup shredded Mexican cheese blend: Melts beautifully on top for gooey, melty goodness.
Fresh chopped cilantro, queso fresco, chopped fresh jalapenos or serranos, fresh cut limes, diced tomato, spicy chili flakes, hot sauce: Fantastic garnishes to customize each bite and add vibrant pops of flavor and color.

How to Make Chicken Enchiladas Verdes Recipe

Step 1: Season and Sear the Chicken

Start by heating olive oil in a small pan over medium heat. Season your chicken generously with the chili powder, garlic powder, onion powder, Mexican oregano, salt, and pepper. Sear the chicken for a couple of minutes on each side until it forms a beautiful golden crust—this step locks in flavor and sets the stage for juicy chicken inside your enchiladas.

Step 2: Simmer Until Tender

Pour in the chicken broth and cover the pan with a lid. Lower the heat to a gentle simmer and let the chicken cook slowly for about 30 minutes. This method allows the meat to become tender enough to shred easily, soaking up the aromatic spices and broth for maximum flavor.

Step 3: Prepare the Baking Dish

While the chicken simmers, preheat your oven to 350 degrees Fahrenheit. When ready, spread a thin layer of the green enchilada sauce across the bottom of an 8×11 inch baking dish. This sauce base prevents sticking and adds a zesty flair to every bite of chicken enchilada you assemble.

Step 4: Shred the Chicken and Assemble

Once the chicken is cooked through, shred it with two forks, breaking it into tender, bite-sized pieces. Warm the corn tortillas to make them pliable, then fill each tortilla with a generous scoop of shredded chicken. Roll them up snugly and place them seam-side down in the baking dish, lined closely so they “nestle” together beautifully.

Step 5: Add Sauce and Cheese, Then Bake

Cover the rolled enchiladas with the remaining green enchilada sauce, ensuring every tortilla gets plenty of that tangy, vibrant flavor. Sprinkle the shredded Mexican cheese blend evenly on top, then pop the dish into your preheated oven. Bake for about 20 minutes or until the cheese is melted, bubbly, and invitingly golden in spots.

How to Serve Chicken Enchiladas Verdes Recipe

The image shows a white rectangular baking dish filled with five rolled tortillas tightly packed side by side. Each tortilla has a light tan color with some dark char marks on the edges. They are covered with a layer of melted pale yellow cheese and green sauce with a chunky texture. On top of this, there is a sprinkling of white crumbly cheese, bright green fresh cilantro leaves, and tiny red chili flakes scattered across the dish. The baking dish rests on a blue textured surface, and to the upper right, a white bowl with more chunky green sauce is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once out of the oven, the real fun begins with toppings! Fresh chopped cilantro adds a bright herbal note, while crumbled queso fresco brings a creamy, slightly tangy contrast. If you love heat, fresh jalapenos or serranos and a squeeze of lime juice elevate the flavors and add beautiful color to your Chicken Enchiladas Verdes Recipe. Don’t forget a sprinkle of chili flakes or a drizzle of your favorite hot sauce for an exciting kick.

Side Dishes

Pairing enchiladas with traditional sides like Mexican rice or refried beans keeps the meal comforting and hearty. A crisp slaw or a fresh salad cuts through the richness and provides refreshing balance. Simple guacamole or pickled vegetables on the side make the dinner feel extra special and well-rounded.

Creative Ways to Present

If you’re serving this Chicken Enchiladas Verdes Recipe for a party, consider stacking the rolled enchiladas in a shallow dish for a rustic, inviting presentation. For a fun twist, serve individual portions in mini baking dishes or ramekins. Garnish with edible flowers or radish slices for a touch of elegance that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so leftovers can be just as delicious as fresh. Just be sure to cool them completely before sealing to maintain texture.

Freezing

You can freeze fully assembled but unbaked enchiladas in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge to retain moisture and then bake as usual, adding a few extra minutes if still slightly cold.

Reheating

Reheat your enchiladas in the oven at 350 degrees Fahrenheit for about 15 minutes or until warmed through and bubbly. If you’re in a rush, microwave on medium power in 30-second bursts, but the oven method better preserves the crispy edges and melty cheese.

FAQs

Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just shred the chicken and mix it with the seasonings before filling the tortillas.

What can I substitute for green enchilada sauce if I don’t have any?

If you don’t have green enchilada sauce, you can make a quick version by blending tomatillos with lime juice, cilantro, jalapeno, garlic, and a pinch of salt. Alternatively, salsa verde from the store works well too.

Are flour tortillas a good substitute for corn tortillas here?

Corn tortillas are traditional and add authentic flavor and texture, but if you prefer flour tortillas, feel free to use them. Just make sure they are soft and pliable to prevent cracking when rolled.

How spicy is this Chicken Enchiladas Verdes Recipe?

This recipe has a mild to medium heat level thanks to the chili powder and jalapenos used as optional toppings. You can easily adjust the spice by adding more fresh chilies or chili flakes according to your heat preference.

Can I make this dish vegan or vegetarian?

To make a vegetarian or vegan version, substitute the chicken with roasted vegetables or plant-based proteins like jackfruit or tofu. Use vegan cheese and a vegetable broth to keep the same enticing flavors and textures.

Final Thoughts

There is something truly comforting and joyous about making and sharing this Chicken Enchiladas Verdes Recipe. Its balance of tangy sauce, tender chicken, and melty cheese wrapped in warm tortillas never fails to delight. Whether you’re cooking for family, friends, or yourself, this dish promises a vibrant, flavorful experience that feels like a warm hug on a plate. Go ahead, dive in and enjoy every delicious bite!