green chicken enchiladas recipe

The Best green chicken enchiladas recipe

Oh man, there’s nothing quite like pulling out the green chicken enchiladas for a meal. I’ve been making them since I was a kid, and they’ve always been a hit—whether it’s a weeknight dinner or a special occasion. The flavor is rich and bold, but it’s also balanced enough to feel light without being too heavy. My kids love them because they’re easy to eat, and the sauce wraps around the chicken in just the right way. I’ve made them for family gatherings, potlucks, and even just because I wanted something fresh after a long week. It’s that kind of recipe that feels comforting yet not too indulgent, and it’s always a crowd-pleaser.

I also love how adaptable they are—you can tweak the spices, add veggies, or even swap out the cheese if you’re watching what you eat. The green sauce isn’t too heavy, and the chicken stays tender, so it’s not just a quick fix but something that actually tastes good. My husband and I have even made them for dinner parties where people rave about how good they are. Plus, it’s a great way to get more nutrients in without feeling like you’re forcing anything. The chicken is packed with protein, and the veggies in the sauce add vitamins, so it’s not just tasty—it’s actually good for you too. That’s why I stick with it. It’s a recipe that’s simple, satisfying, and always a winner.

Green Chicken Enchiladas with Avocado Crema

4.7 from 756 votes

A vibrant and flavorful dish featuring tender chicken wrapped in tortillas, smothered in a zesty green tomato sauce, and topped with a creamy avocado sauce. Perfect for a healthy yet satisfying meal!

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken breast
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp lime juice

For the Green Sauce

• 2 cups blended green tomatoes (or 1 can fire-roasted diced tomatoes)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper to taste
• 2 tbsp vegetable oil

For the Avocado Crema

• 2 ripe avocados, mashed
• 1 cup Greek yogurt (or sour cream)
• 1 tbsp lime juice
• 1 small garlic clove, minced
• ½ tsp salt
• 1 tbsp chopped cilantro (optional)

For the Dough

• 8 small corn tortillas
• 1 tbsp vegetable oil (for greasing)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a bowl, mix olive oil, cumin, paprika, garlic powder, salt, and pepper. Cut chicken into bite-sized pieces and coat with the spice mixture. Set aside.
2. 2 In a skillet, heat vegetable oil over medium heat. Cook chicken until no longer pink (~6-7 mins). Remove from skillet, set aside.
3. 3 In the same skillet, sauté diced onion until soft (~3 mins). Add minced garlic and cook for another minute. Stir in blended green tomatoes, tomato paste, chili powder, oregano, salt, and pepper. Simmer for 5 mins. Remove from heat.
4. 4 In a separate bowl, mash avocados with Greek yogurt, lime juice, garlic, salt, and cilantro until smooth.
5. 5 Lightly grease a baking dish with oil. Warm tortillas in a dry skillet for 10-15 seconds per side. Cut each tortilla in half and place half on a baking sheet, greased with oil.
6. 6 Fill each tortilla half with chicken, then pour green sauce over the top. Fold the tortilla in half and place seam-side down in the baking dish. Repeat with remaining ingredients.
7. 7 Spread avocado crema evenly over the enchiladas. Bake for 20-25 mins until bubbly and golden.

🔧Equipment

• Mixing bowls
• Food processor or blender
• Skillet
• Oven
• Baking dish (9×13 inches)
• Mixing spoon
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 35🧂Sodium: 750🌾Total Carbs: 48🥦Dietary Fiber: 8🍬Sugars: 6🥩Protein: 32

📝Notes

Tip 1: For extra creaminess, blend in a splash of coconut milk into the avocado crema.,Tip 2: Use fresh green tomatoes for the best flavor. If using canned, ensure they are fire-roasted.,Tip 3: Garnish with fresh cilantro, diced red onion, or a sprinkle of cotija cheese before serving.

This green chicken enchiladas recipe is a perfect crowd-pleaser because it’s hearty, flavorful, and easy to adapt for any occasion—whether it’s a casual weeknight dinner or a busy family gathering. The bright, zesty sauce balances the richness of the chicken and cheese, making it feel special without requiring fancy ingredients, and it always brings people together with its comforting, shareable appeal. Plus, it’s a great way to use up extra veggies or leftovers, so it’s practical too.

❓ Frequently Asked Questions About Green Chicken Enchiladas with Avocado Crema

1. What is the primary difference between green chicken enchiladas and traditional chicken enchiladas?

Answer: Green chicken enchiladas typically use a green salsa (often made with tomatillos, jalapeños, cilantro, and onions) instead of the usual red enchilada sauce, which is made with tomatoes. The green sauce gives them a distinct, tangy, and slightly earthy flavor, while traditional enchiladas rely on a rich, tomato-based sauce.

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2. Can I substitute any ingredients in the green chicken enchiladas recipe if I don’t have certain items?

Answer: Yes! Here are some common substitutions: – Tomatillos → Use 1 cup chopped fresh green tomatoes (they’ll need extra cooking). – Jalapeños → Swap for serranos or mild green chilies for less heat. – Cilantro → Omit if unavailable, but a pinch of dried oregano adds flavor. – Lime juice → Use lemon juice as a substitute. – Cheese → Try Oaxaca or Monterey Jack for a similar melt, or skip it for a lighter version.

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3. How do I ensure the enchiladas stay soft and not dry when baking?

Answer: To keep them tender: – Use a light filling—chicken should be shredded or finely chopped, not minced. – Add a little broth or water to the filling (½ cup) before assembling to prevent drying. – Bake uncovered at 375°F (190°C) for 15–20 minutes—cover with foil if the top browns too fast. – Brush with a little water or milk before serving to add moisture. – Avoid overcrowding the baking dish—space them out for even cooking.

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4. Can I make green chicken enchiladas ahead of time and reheat them?

Answer: Yes, but with a few tips: – Assemble enchiladas, cover, and refrigerate for up to 24 hours (unbaked). – Reheat gently in the oven (350°F/175°C) for 15–20 minutes, covered with foil. – Alternative reheating methods: – Microwave (in a bowl with a splash of water, covered with a damp paper towel). – Steaming (place in a steamer basket over boiling water for 5–7 minutes). – Avoid boiling—this can make the cheese soggy. If using tortillas, warm them fresh to prevent cracking.

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5. What sides pair best with green chicken enchiladas?

Answer: Here are classic and creative pairings: – Classic: Mexican rice, black beans, and warm tortillas. – Fresh: Mexican street corn (elote), avocado slices, or a simple cilantro-lime salad. – Creamy: Guacamole, refried beans, or a light queso dip. – Crunchy: Pickled red onions, radishes, or tortilla chips. – Extra flavor: Lime wedges, cotija cheese, or a sprinkle of Tajín for a zesty kick.