In Texas, you can tell a lot about a restaurant by their green chicken enchiladas. The key is to have a green sauce that's smoky, tangy, and bold enough to stand on its own.
Inspired by those flavors, my version starts with fresh green chiles like Anaheim, poblano, and jalapeño peppers broiled alongside tomatillos until perfectly charred. The roasted peppers are then blended into a delicious homemade sauce. Made from-scratch in under an hour, these easy chicken enchiladas with green sauce are my ultimate Tex-Mex comfort food.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
What Makes These Green Enchiladas Special
I've lost count of how many times I've slid into a booth at my favorite Mexican restaurant, scanned the menu, and ordered enchiladas. The ones that stick in my memory always have a sauce that sings. That's exactly the type of Tex-Mex food I set out to recreate at home.
The green sauce for enchiladas is made from-scratch and is the star of this recipe! Broiling peppers to make the sauce is my go-to cooking method because it delivers faster, even charring, and less mess.
The intense, direct heat blisters and chars the skins quickly, which not only adds smokiness but also makes the peppers easier to peel. Plus, you can broil a whole sheet pan of peppers at once!
These salsa verde chicken enchiladas are perfected over years of taste-testing at local restaurants and in my own kitchen. One bite, and you might just retire the canned sauce for good.
Shredded chicken is a key ingredient in these green chile chicken enchiladas. I like to use rotisserie chicken for speed and convenience, but poached or leftover roasted chicken can also be used.
Anaheim peppers are mild and sweet. They bring balance to the sauce so it's flavorful without overpowering heat.
Poblano peppers are earthy, rich, and slightly smoky on their own. Once roasted, they become sweet and complex and are the backbone of a great green enchilada sauce.
Jalapeno peppers add a gentle warmth; leave the seeds in for extra heat.
Tomatillos are bright, tangy, and essential for the "verde" in enchiladas verdes.
I use a Mexican cheese blend or a combination of cheddar and Monterey Jack as they melt beautifully while providing both sharpness and creaminess. The addition of cheese on top helps lock in moisture and gives that golden, bubbly finish.
I make these enchiladas with flour tortillas because that's my preference. For a more traditional texture and flavor, use corn tortillas instead of flour. Briefly warm tortillas to make them more pliable and prevent cracking when rolling.
Flavor Variations
Turn these in to enchiladas suizas by stirring Mexican crema or sour cream into the sauce before baking for an extra rich and creamy taste. If you love creamy enchiladas, my chicken enchilada casserole with sour cream is another recipe you'll want to try.
Add vegetables like chopped onions, roasted corn, sautéed zucchini, or black beans to the chicken filling.
For a fiery kick, leave the seeds in the peppers or add a serrano pepper to the sauce.
For a smoky Texas twist, opt for filling tortillas with tender shredded beef to make my cheesy brisket enchiladas with homemade red sauce.
From My Texas Kitchen: Pro Tips
Roast peppers until blistered, not burned: Charred spots are good, but fully blackened peppers will taste bitter.
Steam before peeling: I once rushed this step and regretted it. Cover roasted green chile peppers for 10 minutes to trap steam. This step loosens the skins so they peel off easily. Removing the tough, charred skins prevents bitterness and leaves tender, smoky flesh for a smooth, silky sauce.
Don't overfill: Take it from me, overstuffing tortillas turns into a mess. Aim for ⅓ cup filling per large tortilla. You may need just a couple tablespoons for smaller tortillas.
How to Make Green Chicken Enchiladas
Step 1: Arrange the peppers and tomatillos in a single layer on a sheet pan and roast under the broiler.
Step 2: Move the roasted peppers to a large bowl, cover tightly, and let them steam for about 10 minutes until the skin can be peeled off easily.
Step 3: Once the peppers are cool enough to handle, peel away the charred skins and discard them. Slice the peppers open to remove the seeds.
Step 4: Add peeled peppers and remaining ingredients for the sauce to a blender.
Step 5: Blend the peeled peppers, roasted tomatillos, onion, garlic, broth, cilantro, lime juice, and spices until smooth.
Step 6: Fill tortillas with a spoonful of green sauce, shredded chicken, and cheese.
Step 7: Roll up tortillas and place them seam-side down in a baking dish.
Step 8: Pour the remaining sauce over the top, sprinkle on the rest of the cheese, and bake until hot and bubbly.
Pair this green chicken enchiladas recipe with a scoop of jalapeno rice, a side of beans, and a tangy frozen limeade margarita to make the night truly feel like a fiesta!
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Green Chicken Enchiladas Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Sheet Pan
- 9x13" baking dish
Ingredients
- 4 Anaheim peppers
- 2 poblano peppers
- 2 jalapeno peppers
- ½ pound tomatillo peppers husks removed, halved
- ½ white onion roughly chopped
- 3 cloves garlic
- 1 cup vegetable broth
- ½ cup cilantro packed
- 2 Tablespoons lime juice
- 1 teaspoon EACH: cumin, Mexican oregano, and salt
- ½ teaspoon black pepper
- 2 ½ cups shredded chicken cooked
- 2 cups shredded cheese Mexican blend or mix of cheddar and Monterey jack
- 8 large tortillas flour or corn
Instructions
- Turn on the oven broiler or preheat to 500°F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Place all the peppers on the prepared baking sheet in a single layer. Broil for 4 minutes, then carefully flip and broil for another 4 minutes, or until the skins are blistered and charred.
- Add the tomatillos directly to the blender. Transfer the roasted peppers to a large mixing bowl. Cover the bowl tightly with foil or a lid, and let the peppers steam for 10 minutes. This helps loosen the skins for easier peeling.
- Once the peppers have cooled enough to handle, peel off the charred skin from each pepper using your fingers or a paper towel. Discard the skins. Slice peppers in half to remove seeds, if desired.
- Add the peeled peppers to the blender with the roasted tomatillos. Add onion, garlic, vegetable broth, cilantro, lime juice, and seasonings to the blender. Blend until the sauce is smooth.
- Turn the oven to 350°F. Spread about ½ cup of the green enchilada sauce evenly across the bottom of a baking dish.
- Lay a tortilla on a flat surface or cutting board. Spoon a little of the enchilada sauce onto the tortilla, then add about ⅓ cup of shredded chicken and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until all the chicken is used.
- Pour the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.
- Bake enchiladas uncovered at 350°F for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- If you're short on time, you can use store-bought sauce instead of my homemade green enchilada sauce, and start this recipe from step 6 in the recipe card.
- Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
- To freeze, assemble but don't bake, then wrap tightly and freeze for up to 3 months. If freezing after baking, let the enchiladas cool completely before wrapping and freezing. When ready to enjoy, thaw overnight and bake until hot and bubbly.
Nutrition
Recipe FAQs
Lightly char or warm tortillas before rolling, and avoid oversaturating them with sauce during assembly.
Store baked enchiladas covered in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts to keep them from drying out.
For best texture, assemble the enchiladas but hold off on baking. Wrap the dish tightly in plastic wrap, then foil, and freeze for up to 3 months. If freezing after baking, let the enchiladas cool completely before wrapping and freezing.
Wanda
I just love this Green Chicken Enchiladas recipe, it is so delicious and the left overs are amazing.
Angela Lietzke
Great, thanks for letting me know! I look forward to eating these green enchiladas for leftovers too.