Green Chicken Enchiladas Recipe

Chicken enchiladas with green sauce in a casserole dish topped with melted cheese and peppers.

5 from 1 vote

These easy green chicken enchiladas are loaded with shredded chicken, cheese, and a homemade salsa verde sauce made from green chiles like Anaheim, poblano, and jalapeño peppers. Broiled with tomatillos, then blended with fresh ingredients, this green enchilada sauce turns simple chicken enchiladas into a Tex-Mex feast ready in under an hour.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Calories: 274kcal

Author: Angela Lietzke

Equipment

Sheet Pan
Blender
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.

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