recipe for chicken enchiladas green sauce

Written BySheba G Updated On
recipe for chicken enchiladas green sauce
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The Best recipe for chicken enchiladas green sauce

I’ve been making chicken enchiladas with green sauce for years, and there’s something simple about it that keeps bringing people back. It’s not a fancy dish, but it’s always a hit—whether we’re serving it for a casual weeknight dinner or a bigger gathering. The kids love how the tender chicken melts into the sauce, and the whole family can’t stop asking for seconds. It’s one of those recipes that feels like comfort food, but it’s also light enough to enjoy without feeling too heavy, especially with the fresh green sauce that brightens up the meal.

I love how this dish is flexible too. You can prep it ahead and reheat it easily, so it’s perfect for meal prep or when life gets busy. Plus, the green sauce adds a fresh, zesty kick that balances the richness of the chicken and cheese, making it a great way to get more veggies into the meal. It’s not just a dish—it’s a way to make sure everyone’s happy, whether you’re feeding a crowd or just enjoying a quiet night in with the family.

Classic Chicken Enchiladas with Green Sauce

Classic Chicken Enchiladas with Green Sauce

4.6 from 1026 votes

A comforting dish featuring tender chicken rolled in homemade tortillas, smothered in a vibrant green sauce, and topped with melted cheese. Perfect for a family meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 450

🥘Ingredients

For the Chicken
  • 2 lbs boneless chicken thighs
  • 1 cup chicken broth
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • Salt and pepper to taste
For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup warm water
For the Green Sauce
  • 1 cup tomato sauce
  • 2 cloves garlic, minced
  • 1 cup green chili sauce (adjust to taste)
  • 1 tsp cumin
  • Salt to taste
For Assembly
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • Fresh cilantro, chopped (optional)

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. In a bowl, combine chicken, chicken broth, cumin, paprika, oregano, salt, and pepper. Let marinate for at least 15 minutes.
  2. 2
    Mix flour and salt in a clean bowl. Gradually add warm water while stirring until a soft dough forms. Divide dough into 8 equal pieces.
  3. 3
    Preheat a kitchen torch to medium heat. Roll each dough piece into a thin tortilla and lightly toast each side for about 10 seconds to prevent cracking.
  4. 4
    Heat a skillet over medium-high heat. Cook chicken in batches until fully cooked (165°F internal temp), then shred with forks.
  5. 5
    In a saucepan, sauté garlic in tomato sauce for 1 minute. Stir in green chili sauce, cumin, and salt. Simmer for 5 minutes until slightly thickened.
  6. 6
    Fill each tortilla with ¼ cup chicken, then roll tightly. Place enchiladas seam-side down in a greased baking dish. Pour sauce over the top, then sprinkle with cheese.
  7. 7
    Bake for 20 minutes. Remove from oven, top with sour cream and cilantro, then return to oven for 5 more minutes until cheese is melted.

🔧Equipment

  • Mixing bowls
  • Kitchen torch (optional)
  • Baking dish
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 750mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: For extra flavor, add diced onions to the sauce. Serve with a side of Mexican rice or black beans.

Watch Video Of How Classic Chicken Enchiladas with Green Sauce Works

This dish is always a great choice for family gatherings because it’s hearty enough to feed a crowd while keeping things simple and delicious. The green enchilada sauce adds a fresh, tangy kick that pairs perfectly with tender chicken, and the cheesy filling makes it a crowd-pleaser. It’s flexible enough to serve hot or cold, so it works whether you’re hosting a casual dinner or a holiday spread.

❓ Frequently Asked Questions About Chicken Enchiladas with Green Sauce

What is the best way to handle the chicken for these enchiladas?

Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Season with salt, pepper, and a pinch of cumin before cooking to keep them tender and flavorful. Cook in a skillet over medium heat until fully done (about 6–7 minutes per side) and let them rest before shredding.

Can I use store-bought enchilada sauce instead of making it from scratch?

Yes, you can substitute store-bought green enchilada sauce, but choose one with minimal additives. If possible, opt for a sauce with ingredients like onion, garlic, and tomato for better flavor. Stir it into the sauce base before adding the chicken.

What if I don’t have a baking dish? Can I cook these enchiladas in a skillet?

Yes, you can assemble the enchiladas in a skillet and cover with foil to keep them warm while you bake the rest. After assembling, place the skillet on the stovetop over medium heat and cover with a lid. Cook for about 10 minutes, then flip and cook another 5 minutes until heated through.

How do I prevent the enchiladas from getting soggy?

To avoid soggy enchiladas, preheat your oven to the highest temperature (usually 375°F or 400°F) and bake the dish uncovered for the first 5–7 minutes. This allows the cheese to melt and crisp slightly. If using a baking dish, ensure it’s large enough to hold the layers without crowding.

What can I serve alongside these green chicken enchiladas?

Pair these enchiladas with a simple side salad (like a Mexican-style cabbage slaw), warm tortillas, or a crispy green salad with lime dressing. For extra flavor, add a dollop of sour cream or a sprinkle of chopped cilantro on top.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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