recipe for chicken enchiladas with green sauce

The Best recipe for chicken enchiladas with green sauce

Oh, this chicken enchiladas with green sauce recipe is one of my all-time favorites—simple enough to make on a weeknight when I’m craving something hearty but still feels special, yet it’s also the kind of dish that makes people stop and say, “Wow, this is delicious!” My kids love it because it’s filling without being too heavy, and it’s always a hit at family gatherings. I remember serving this at my sister’s wedding last year, and everyone kept asking for seconds. It’s that kind of dish that feels like a hug in a bowl—comforting, flavorful, and just a little bit festive, even if you’re not planning a big celebration.

I love this recipe because it balances the right amount of protein and veggies without making it feel like a chore. The green sauce isn’t too heavy, and the chicken is tender and seasoned just right—no mushy mess here. Plus, it’s easy to customize. If you want to make it lighter, you can use whole wheat tortillas or even skip the cheese entirely. But if you’re feeding a crowd, the cheese and sour cream on top make it feel indulgent. My kids and I have been eating this almost every Sunday, and honestly? It’s one of those meals that doesn’t feel like a “special occasion” meal—it’s just good food that’s always welcome. And the green sauce is packed with good stuff, like tomatoes, peppers, and spices that give it a little kick without being too spicy. It’s like a little health boost in every bite, even though it still tastes like pure comfort food.

Chicken Enchiladas with Green Sauce

4.8 from 964 votes

A flavorful dish featuring tender chicken rolled in homemade tortillas, smothered in a vibrant green tomato sauce, and topped with melted cheese for a comforting Mexican-inspired meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

For the Green Sauce

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 tsp dried oregano
• ½ tsp cumin
• Salt to taste
• 2 tbsp vegetable oil

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water
• 1 tbsp vegetable oil

For Assembly

• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled cotija cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a bowl, mix chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 10 minutes.
2. 2 In a skillet, heat oil over medium heat. Cook chicken until fully cooked (6-7 minutes per side), then shred with forks. Set aside.
3. 3 In a blender or food processor, combine crushed tomatoes, tomato sauce, minced garlic, jalapeño, oregano, cumin, and salt. Blend until smooth. Heat in a pot with a little oil for 5-7 minutes until thickened.
4. 4 For the dough, mix flour and salt in a bowl. Gradually add warm water and oil, kneading until a soft dough forms. Cover and rest for 15 minutes.
5. 5 Roll dough into 8 small tortillas. Fill each with shredded chicken, roll tightly, and place seam-side down in a greased baking dish. Pour green sauce over enchiladas.
6. 6 Sprinkle cheese evenly over the enchiladas. Bake for 20-25 minutes until cheese is melted and bubbly.

🔧Equipment

• Mixing bowls
• Food processor or rolling pin
• Skillet
• Oven
• Baking dish (9×13 inches)
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 6🍬Sugars: 8🥩Protein: 35

📝Notes

For extra flavor, add a pinch of cayenne pepper to the sauce.,Substitute whole wheat flour for a lighter dough.,Serve with a side of black beans or a fresh salad.

This chicken enchiladas with green sauce recipe is a crowd-pleaser for any occasion because it’s simple to make ahead and still tastes fresh when served, making it perfect for busy family gatherings. The bright, zesty green sauce adds a fresh contrast to the rich, savory filling, and the cheesy, warm tortillas keep everyone coming back for seconds—no fuss, just great food that’s always a hit.

❓ Frequently Asked Questions About Chicken Enchiladas with Green Sauce

What is the best way to prepare the chicken for enchiladas to ensure it is tender and flavorful?

To achieve tender and flavorful chicken for enchiladas, start by marinating the chicken in a mixture of lime juice, garlic, cumin, oregano, salt, and a splash of broth or water for at least 30 minutes (or overnight for deeper flavor). Cook the chicken in a pot with a little oil, adding diced onions, bell peppers, and spices like paprika and chili powder. Shred the cooked chicken and mix it with a bit of cornstarch or flour to help it hold its shape when rolled into the enchiladas.

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How can I make the green enchilada sauce without using canned sauce?

You can make a fresh green enchilada sauce by blending together 2 cups of cooked and cooled tomatoes (fresh or canned), 1/2 cup of tomato paste, 1/4 cup of onion (diced), 2 cloves of garlic (minced), 1/4 cup of cilantro (chopped), 1/4 cup of green chili peppers (fresh or canned, chopped), 1 tsp of cumin, 1 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper. Simmer the mixture for about 10 minutes, then blend until smooth before using.

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What type of tortillas should I use for chicken enchiladas with green sauce?

For chicken enchiladas, use soft flour tortillas (about 6-inch diameter) that are slightly warm but not too hot. Corn tortillas can also work, but they might be harder to fill and roll. Keep the tortillas warm in a low oven (around 200°F/95°C) while assembling the enchiladas to prevent them from becoming soggy.

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How do I prevent the enchiladas from becoming soggy?

To keep enchiladas from getting soggy, follow these steps: 1. Use warm tortillas—this helps them hold their shape better. 2. Pre-cook the filling (chicken, cheese, and any other ingredients) thoroughly and drain any excess liquid. 3. Spread a thin layer of sauce on the bottom tortilla before adding the filling, then roll tightly and place seam-side down in a baking dish. 4. Cover the dish with foil and bake at 350°F (175°C) for 15 minutes before adding more sauce and cheese on top. 5. Bake until the cheese melts and the sauce is bubbly (about 10-15 minutes more).

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Can I make chicken enchiladas ahead of time and still serve them fresh?

Yes, you can prepare chicken enchiladas ahead of time, but they should be assembled and baked just before serving to maintain texture and freshness. Assemble the enchiladas (without the cheese and sauce on top), wrap them tightly in foil, and refrigerate for up to 24 hours. When ready to serve, bake as directed, then add the sauce and cheese before serving. Alternatively, you can freeze the assembled enchiladas (with sauce and cheese) for up to 3 months, then bake directly from frozen.