mexican recipe using chicken

The Best mexican recipe using chicken

Oh, honey, there’s nothing quite like pulling up a chair to a big ol’ plate of chicken enchiladas—warm, cheesy, and just a little bit spicy, with that perfect smoky flavor from the tortillas. I’ve been making this recipe since I was a kid, and honestly, it’s one of those dishes that feels like home, no matter where you are. My family always loved it, especially when the kids were little—they’d beg for seconds, and honestly, I didn’t blame them. It’s hearty enough to feed a crowd but simple enough to make on a weeknight if you’re just craving something comforting. Plus, it’s got all the good stuff—lean protein from the chicken, fiber from the tortillas, and healthy fats from the cheese. It’s not just a meal; it’s a way to bring everyone together, whether it’s a game night or just a lazy Sunday afternoon.

I swear, this recipe is the kind that feels like a hug in a bowl. My kids would eat it every time, and honestly, I’d make it again just to see their faces when they took their first bite. It’s that kind of dish that doesn’t require fancy ingredients—just good, simple stuff—and it tastes even better the next day when the flavors meld together. It’s also really flexible—you can adjust the spice level, swap out the toppings, or even make it vegetarian if you’re feeling that way. And the best part? It’s not just for holidays or special occasions. It’s a go-to for everyday meals because it’s filling, satisfying, and always a hit. Plus, it’s got all those nutrients you need—protein to keep you full, vitamins from the veggies, and healthy carbs from the tortillas. It’s like a little health boost in every bite, and honestly, that’s something I love about it.

Chicken Enchiladas Verdes

4.5 from 1716 votes

A flavorful dish featuring tender chicken wrapped in a vibrant green sauce and topped with melted cheese, perfect for a Mexican-inspired meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Green Sauce

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can tomato sauce
• 1 (14.5 oz) can tomato paste
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• 1 cup chopped cilantro
• 1 jalapeño, finely chopped (optional)

For the Dough

• 4 cups all-purpose flour
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water
• 2 tbsp olive oil

For Topping

• 2 cups shredded Monterey Jack cheese
• ½ cup crumbled feta cheese
• 1 cup chopped cilantro
• 1 avocado, sliced (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chicken thighs, season with cumin, paprika, garlic powder, salt, and pepper. Cook for 15-20 mins until fully cooked. Shred chicken with forks.
2. 2 In a large bowl, mix crushed tomatoes, tomato sauce, tomato paste, chicken broth, oregano, cumin, salt, and pepper. Simmer for 10 mins. Stir in chopped cilantro and jalapeño. Set aside.
3. 3 For the dough, mix flour and salt in a bowl. Dissolve yeast in warm water, add oil, and stir. Gradually mix with flour until a soft dough forms. Knead for 5 mins, cover, and let rise for 1 hour.
4. 4 Preheat oven to 375°F (190°C). Roll dough into 8 rectangles (about 1/4-inch thick). Place ½ cup shredded chicken and ¼ cup green sauce in each rectangle. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish. Cover with foil.
5. 5 Bake for 20 mins. Remove foil, sprinkle cheese evenly over enchiladas. Bake for another 10 mins until cheese is melted. Garnish with cilantro and avocado slices if using.

🔧Equipment

• Mixing bowls
• Kitchen shears
• Oven
• Skillet
• Mixing spoon
• Rolling pin
• Cutting board
• Baking dish (9×13 inches)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 6🍬Sugars: 7🥩Protein: 30

📝Notes

For extra flavor, add a pinch of cayenne pepper to the sauce.,Substitute chicken breast for thighs if preferred.,Make ahead: Assemble enchiladas, cover, and refrigerate overnight before baking.

This chicken recipe is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh, while its bold flavors make it perfect for any gathering—whether it’s a casual weeknight dinner or a bigger family meal. The tender chicken and rich sauce hold up well, and it’s versatile enough to pair with rice, tortillas, or even just serve with a side of veggies. It’s the kind of dish that feels comforting and familiar, so no one has to worry about being the center of attention—just delicious, easy eating for everyone.

❓ Frequently Asked Questions About Chicken Enchiladas Verdes

What is the most popular Mexican chicken recipe and why is it so beloved?

The most popular Mexican chicken recipe is Pollo en Mole Poblano. It’s beloved because it combines tender chicken with a rich, complex sauce made from chocolate, chiles, and spices, creating a deeply flavorful and aromatic dish that reflects Mexico’s cultural heritage. Mole is often considered the “national dish” of Mexico, showcasing the country’s ability to blend indigenous and Spanish influences.

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How can I make a simple yet authentic version of Chicken Tinga at home?

To make Chicken Tinga, start by marinating chicken in limes and garlic, then sauté chipotle peppers in adobo sauce (or fresh tomatillos and serrano peppers) until softened. Blend the peppers with onion, garlic, and chicken broth into a smooth sauce. Cook the chicken, then simmer it in the sauce until tender. Serve over tortillas, rice, or lettuce wraps, topped with crumbled queso fresco, avocado, and salsa verde.

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What are the key ingredients for a perfect Chicken Enchiladas Verdes, and how do the ingredients contribute to the flavor?

The key ingredients for Chicken Enchiladas Verdes include: – Corn tortillas (for structure and texture), – Shredded chicken (marinated in lime and garlic for brightness), – Tomatillos (the base for the green sauce, providing tangy acidity), – Onion, garlic, and cilantro (for freshness and depth), – Chipotle peppers (for smoky heat), – Chicken broth (to balance the sauce’s richness), – Queso fresco or Oaxaca cheese (for creaminess and contrast).

The tomatillos and chipotles give the sauce its signature bright, smoky-green flavor, while the lime in the chicken adds a zesty kick. The tortillas soak up the sauce beautifully, making each bite flavorful.

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Can you recommend a healthy version of Mexican Chicken Fajitas that still tastes delicious?

Yes! For Healthy Chicken Fajitas, use lean chicken breast or thighs seasoned with cumin, paprika, garlic powder, and lime. Sauté with bell peppers (red, green, or yellow), onions, and a touch of olive oil for a lighter version. Serve over whole-wheat tortillas or lettuce wraps, with toppings like avocado, black beans, salsa, and Greek yogurt (instead of sour cream). To boost nutrition, add grilled zucchini or mushrooms for extra fiber and vitamins.

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What’s the best way to store leftover Mexican chicken dishes like Chicken Tinga or Mole Poblano for later use?

For Chicken Tinga or Mole Poblano, store leftovers in an airtight container in the fridge for up to 4–5 days. To reheat, gently warm the dish on the stove over low heat, stirring occasionally to prevent drying. For Mole, add a splash of chicken broth to prevent sticking. If freezing, let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.