chicken enchilada recipe green sauce
The Best chicken enchilada recipe green sauce
I also really appreciate how adaptable this recipe is. You can make it with lean chicken if you’re watching your portions, or just use it as a base and add extra veggies like bell peppers or onions if you want more fiber. It’s great for meal prep too—cook the chicken and sauce ahead, then assemble and reheat, and it keeps well for a few days. And the health benefits? Well, green sauce is packed with fresh herbs and spices, so it’s got flavor without a ton of sodium. Plus, the chicken is a lean protein, and the whole thing is balanced with whole grains if you use pinto beans or brown rice. It’s not just a meal—it’s a way to feed your family without feeling guilty, and honestly, that’s a win for me. Plus, when you serve it with a side of fresh salsa or a simple green salad, you’re basically giving them a little health boost without them even realizing it. It’s the kind of meal that makes you smile, your family happy, and your stomach full—all at once.
Classic Green Chicken Enchiladas
A flavorful dish featuring tender chicken in a creamy green sauce, wrapped in soft tortillas, and topped with melted cheese. Perfect for a comforting meal!
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts/thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup chicken broth
- 1 (24 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 12 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped black olives (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a bowl, mix chicken with salt, pepper, garlic powder, and paprika. Add chicken broth and let marinate for 15 minutes. -
2
Cook chicken in a skillet over medium heat until fully cooked (63°C/145°F), about 6-8 minutes. Remove from heat and shred with forks. -
3
In a blender or food processor, combine crushed tomatoes, tomato sauce, minced garlic, vegetable broth, sour cream, mayo, cumin, oregano, salt, and pepper. Blend until smooth. -
4
Heat the green sauce in a saucepan for 5 minutes. Stir in grated cheese until melted. -
5
Heat tortillas in a dry skillet or microwave for 20-30 seconds per side until pliable. -
6
Divide chicken evenly among tortillas, roll up, and place seam-side down in a greased baking dish. Pour half of the green sauce over the enchiladas. -
7
Top with remaining sauce, shredded cheese, green onions, and black olives (if using). Bake for 20 minutes.
🔧Equipment
- Mixing bowls
- Food processor or blender
- Skillet
- Oven
- Baking dish (9×13 inches)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cayenne pepper or hot sauce to the sauce.
- Substitute chicken broth with water if needed.
- Make ahead: Assemble enchiladas, cover, and refrigerate for up to 24 hours before baking.
Watch Video Of How Classic Green Chicken Enchiladas Works
❓ Frequently Asked Questions About Green Chicken Enchiladas
What is the best way to prepare chicken enchiladas with green sauce to ensure a tender and flavorful filling?
To achieve tender chicken, first cook the chicken breast in a pan with olive oil until fully cooked (about 6-7 minutes per side). Then, remove it from the pan, shred the meat, and mix it with 1/2 cup of chicken broth, 1 tbsp of cornstarch, and a pinch of salt. This helps retain moisture and ensures a juicy texture. Cook the filling in the pan for another 2-3 minutes before rolling into the tortillas.
How do I make sure the green sauce is rich and creamy without using heavy cream?
For a creamy green sauce without heavy cream, blend 2 cups of cooked and shredded chicken (or a mix of chicken and vegetables), 1 cup of corn tortilla chips (crushed), 1 cup of sour cream, 1 cup of mayonnaise, 1 cup of chicken broth, 1 cup of shredded cheese (like Monterey Jack or cheddar), 1/2 cup of chopped cilantro, 1/2 cup of chopped green chiles (like jalapeño or serrano), and 1 tbsp of lime juice. Blend until smooth, then simmer for 5-7 minutes to thicken slightly.
What type of tortillas should I use for chicken enchiladas with green sauce?
For classic chicken enchiladas, use 8-10 small corn tortillas (about 4-6 inches in diameter). If you prefer a softer texture, opt for flour tortillas, but corn tortillas are traditional for enchiladas. Make sure they are warm before rolling to prevent them from cracking.
How can I customize the green sauce to make it spicier or less spicy?
To add heat, increase the amount of green chiles (like jalapeño or serrano) or add a pinch of cayenne pepper or hot sauce. For a milder sauce, reduce the green chiles or omit them entirely. You can also adjust spice levels by adding a small amount of chopped fresh serrano peppers (remove seeds for less heat) or a dash of smoked paprika for a subtle smoky flavor.
What are some great side dishes that pair well with chicken enchiladas with green sauce?
Chicken enchiladas with green sauce pair beautifully with classic sides like Mexican rice, black beans, Mexican street corn (elote), avocado slices, and a simple side salad with lime dressing. For a heartier meal, consider adding a grilled corn tortilla or a crispy fried plantain. Additionally, a cold beer or Mexican beer (like Modelo Especial or Pacifico) complements the dish perfectly.
