Vibrant Green Chicken Enchiladas Recipe — Creamy Tomatillo Salsa Recipe

Green Chicken Enchiladas are a beloved Mexican-inspired casserole of tender, shredded chicken wrapped in tortillas, drenched in a tangy, herbaceous green salsa (salsa verde), layered with cheese, and baked until bubbly and golden.

Unlike their red-sauce cousins, enchiladas verdes shine with bright acidity from tomatillos, the grassy notes of cilantro, and an invigorating blend of green chiles — typically jalapeños or poblano peppers — that create a fresh, lively profile. These enchiladas are popular for weeknight dinners, potlucks, and casual gatherings because they strike a perfect balance between comfort and brightness.

This article walks you through everything you need to know: nutrition and health considerations, exact ingredient quantities for a family-sized 6–8 serving casserole, clear step-by-step preparation with cooking tips and technique explanations, healthy swaps, and multiple tasty variations so you can customize heat, creaminess, and dietary needs. The goal is to make the recipe approachable and fail-proof, whether you’re new to Mexican cooking or a seasoned home chef seeking a reliable favorite.

Also read: Creamy Baked Easy Cheese Chicken Recipe

Nutritional Overview: Main Benefits and Macros

Green Chicken Enchiladas provide a balanced plate when assembled thoughtfully. Chicken delivers lean, high-quality protein essential for muscle repair and satiety. Tomatillo-based salsa contains vitamin C, potassium, and antioxidants, while cilantro adds vitamins A and K.

Cheese contributes calcium and protein but also saturated fat; using moderate quantities or part-skim cheeses reduces saturated fat without sacrificing mouthfeel. Tortillas give complex carbohydrates for energy — whole-grain or corn tortillas increase fiber.

A standard serving of these enchiladas (approximately one large enchilada with salsa and cheese) ranges from 420 to 620 calories depending on cheese, tortilla type, and whether sour cream or crema are used. When paired with a side salad or vegetables, the dish becomes a satisfying, nutrient-dense meal.

Also read: Irresistible Garlic-Ginger Chicken Lo Mein

Yield and Recipe Totals

This recipe makes 8 medium-sized enchiladas, serving 6–8 people depending on appetite. Total finished weight of the casserole is approximately 2.6 kilograms (2600 g), including sauce and toppings. The quantities below are designed to fill eight 8-inch enchiladas and bake in a 9×13-inch (23×33 cm) baking dish. If you prefer fewer, halve the recipe; to serve more, scale up and use a larger baking dish.

Main Ingredients (Quantities with Full Explanation)

Here’s the complete ingredient list with quantities and the role each ingredient plays in the final dish.

For the Salsa Verde (Tomatillo Green Sauce) — Makes about 3 cups (720 ml)

• Tomatillos (husked) — 2 pounds (900 g), about 12–14 medium tomatillos.
  Tomatillos are the backbone: they add tartness and body to the salsa. Choose firm, green tomatillos without discoloration.
• Jalapeño peppers — 2 medium (or 1 jalapeño + 1 poblano for milder heat), roughly 40–50 g total.
  Control heat by removing seeds and membranes if you prefer mild; keep them for spicy versions.
• White onion — 1 small (about 100 g), quartered.
  Adds savory depth and sweetness when softened.
• Garlic — 3 large cloves (about 9 g), peeled.
  Adds aromatic complexity.
• Fresh cilantro leaves and tender stems — 1 cup packed (about 30 g).
  Provides bright, herbaceous flavor; adds classic salsa verde character.
• Lime juice — 2 tablespoons (30 ml), freshly squeezed.
  Brightens and balances the tomatillo’s acidity.
• Olive oil — 1 tablespoon (15 ml).
  Adds mouthfeel and helps mellow the raw edge.
• Salt — 1 to 1 1/2 teaspoons (5–8 g), to taste.
• Ground cumin — 1/2 teaspoon (1 g) — optional, for warm undertones.

For the Chicken Filling — Makes enough for 8 enchiladas

• Boneless skinless chicken breasts — 2 pounds (900 g), about 3–4 medium breasts.
  Poached or roasted and shredded chicken is classic and lean.
• Chicken stock or water — 4 cups (960 ml) for poaching, or substitute with broth for more flavor.
• Salt and black pepper — 1 teaspoon salt for the poaching liquid and 1/2 teaspoon black pepper to season.
• Ground cumin — 1 teaspoon (2 g) — optional, to season shredded chicken.
• Olive oil — 1 tablespoon (15 ml) for sautéing if adding onions or peppers to the filling.
• Onion (for filling) — 1 small, finely diced (about 100 g) — optional but recommended for texture.
• Garlic (for filling) — 1 clove, minced (approx 3 g).

For Assembly and Baking

• Corn tortillas — 16 small (6-inch) OR flour tortillas — 8 large burrito-size (8–10 inch), depending on preference. Corn tortillas are traditional; flour yield a softer, more flexible wrap. Use whole-wheat flour tortillas to boost fiber.
• Shredded cheese — 3 cups (300 g) total. Use a blend of Monterey Jack and sharp cheddar for melt and flavor, or queso Oaxaca/chihuahua for authenticity. Part-skim cheeses reduce saturated fat.
• Sour cream or Mexican crema — 1/2 cup (120 g) for serving (optional).
• Vegetable oil or neutral oil — 1/4 cup (60 ml) for warming and lightly frying tortillas so they don’t tear.
• Fresh cilantro and sliced green onions — for garnish, about 2 tablespoons each (10 g each).
• Lime wedges — for serving.

Optional Additions and Substitutions

• Poblano or green bell peppers, diced — 1 cup (150 g).
• Black beans or pinto beans, rinsed and drained — 1 cup (170 g) for added fiber and vegetarian adaptation.
• Avocado slices, for serving.
• Pickled red onions, to brighten the plate.

How to Prepare — Step-by-Step Instructions

Below the preparation is organized into clear H3 subheadings for each major stage: make salsa, prepare chicken, warm tortillas, assemble, and bake. Each step includes technique tips and reasoning to help you succeed.

Step 1: Make the Salsa Verde (Tomatillo Sauce)

Start by removing husks from the tomatillos and rinsing under cool water to eliminate stickiness. Cut tomatillos in half for faster cooking. In a medium skillet or griddle (comal), roast or char the tomatillos, jalapeños, onion quarters, and garlic over medium-high heat until blistered and browned in spots — about 6–8 minutes, turning occasionally. Charring develops a smoky depth and mellows raw acidity. For a milder result, boil or steam these ingredients for 6–8 minutes instead of charring.

Transfer the hot vegetables to a blender jar while still warm, add cilantro, lime juice, olive oil, salt, and optional cumin. Blend until smooth or leave a bit chunky depending on texture preference. Taste and adjust salt and lime. If the sauce seems too acidic or sharp, a teaspoon of sugar can balance flavors. Let the salsa cool slightly; you should have about 3 cups (720 ml). For a smoother texture, strain through a fine sieve — this step is optional.

Step 2: Cook and Shred the Chicken

Place the chicken breasts in a large pot and cover with 4 cups (960 ml) of water or low-sodium chicken stock. Add 1 teaspoon salt and bring to a gentle simmer over medium heat. Reduce to low and simmer for 12–15 minutes until cooked through (internal temperature 165°F / 74°C). Remove the chicken and let it rest 5 minutes, then shred using two forks or a stand mixer on low with a paddle attachment for about 15–20 seconds for perfectly shredded meat.

If you prefer deeper flavor, poach the chicken with half an onion, a garlic clove, and a bay leaf in the stock; reserve that poaching liquid to thin the salsa or moisten the filling. In a skillet, heat 1 tablespoon olive oil and sauté diced onion until translucent, add minced garlic and cook 30 seconds; then add shredded chicken, 1 teaspoon ground cumin, and 1/2 cup of salsa verde to moisten and flavor the filling. Cook 2–3 minutes until warmed through. Taste and adjust seasoning.

Step 3: Warm and Soften the Tortillas

Corn tortillas benefit from a brief warming to become pliable and less likely to tear. In a dry skillet over medium heat, warm each corn tortilla for about 20 seconds per side, stacking them in a towel to maintain warmth; for flour tortillas, heat 10–15 seconds per side.

To prevent sogginess when baking, lightly dip each tortilla in a shallow pan with 1/4 cup (60 ml) of vegetable oil heated briefly — submerge and lift quickly, or brush the oil lightly on each side. This step seals them and creates a tender, slightly crisp exterior when baked. For a lighter version, you can skip frying and warm tortillas in a damp towel in the microwave.

Step 4: Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Spread about 1/2 cup (120 ml) of salsa verde across the bottom of a 9×13-inch baking dish to prevent sticking and create a saucy layer. Take a warmed tortilla, add about 1/3 cup of the shredded chicken filling down the center, and sprinkle a tablespoon of the shredded cheese. Roll the tortilla snugly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling, arranging enchiladas in rows to fit snugly.

Once the pan is filled, pour the remaining salsa verde evenly over the enchiladas, careful to coat each roll but not to drown them. Sprinkle the remaining 2 cups of shredded cheese evenly over the top. For extra richness, dollop small spoonfuls of crema or sour cream across the top before baking (optional). Cover loosely with foil to avoid excessive browning and bake in the preheated oven for 18–22 minutes, until the cheese is melted and the edges bubble.

Step 5: Finish and Serve

Remove the foil and bake an additional 3–5 minutes to allow the top to brown slightly. Let the dish rest 5 minutes before serving so it sets and is easier to plate. Garnish with chopped cilantro, sliced green onions, and lime wedges. Serve alongside a simple cabbage slaw, Mexican rice, or a green salad to balance richness. If desired, add avocado slices and pickled onions for brightness.

Healthy Habits and Nutrition Tips

Green Chicken Enchiladas can be made more nutritious with several smart swaps and portion-control strategies. Choose whole-grain flour tortillas or corn tortillas to increase fiber and lower glycemic impact. Use part-skim or reduced-fat cheese and limit the total cheese to reduce saturated fat.

Increase vegetable content in the filling — add sautéed spinach, zucchini, or bell peppers — to boost vitamins and fiber. Poach chicken instead of frying, and use olive oil sparingly. For lighter servings, serve one enchilada with a large side salad to make a balanced plate without excessive calories. To reduce sodium, use low-sodium broth and taste before adding extra salt.

Variations — Five Delicious Twists

Variation 1: Creamy Avocado Verde Chicken Enchiladas

Swap half the sour cream or crema with ripe avocado blended into the salsa verde for a silky, creamy sauce without overusing dairy. Blend one ripe avocado with 1/2 cup of the salsa until smooth, then fold into the remaining salsa used for topping. The avocado adds healthy monounsaturated fat and a buttery texture that complements the tang of tomatillos. Assemble and bake as directed, garnish with extra cilantro and a squeeze of lime for brightness.

For lower calorie versions, cut the cheese by one-third and rely on avocado to provide richness, maintaining mouthfeel with fewer saturated fats. This variation is excellent for avocado lovers and adds a Californian twist that pairs well with grilled corn or a tomato-cucumber salad.

Variation 2: Smoky Chipotle Chicken Enchiladas Verde

Stir in 1–2 tablespoons of adobo sauce from a can of chipotle peppers or 1 chopped chipotle into your shredded chicken filling for a smoky, spicy kick that enhances the tomatillo tang. The chipotle’s deep heat and smokiness add complexity and pairs well with the salsa verde’s acidity. Reduce the number of jalapeños when using chipotle to avoid extreme heat. Top with a drizzle of crema to cool the palate.

This version is ideal for those who enjoy bold flavors; serve with cilantro-lime rice and charred vegetables. Chipotle also combines well with roasted sweet potatoes folded into the filling to add a subtle balance of sweetness.

Variation 3: Green Enchiladas with Black Beans and Corn (Vegetarian)

Replace chicken with a hearty mixture of black beans, roasted corn, and sautéed peppers, seasoned with cumin, chili powder, and lime juice. Mash half the beans slightly for a creamy binder and fold in corn for sweetness and texture. Use vegetable broth when thinning salsa or sautéing veggies. This vegetarian option is protein-rich, fiber-packed, and colorful.

Add crumbled cotija or a sprinkle of queso fresco on top for saltiness, or use vegan cheese for a dairy-free variant. Serve with a side of guacamole and pickled onions to elevate flavor contrast and offer a satisfying plant-forward meal.

Variation 4: Baja-Style Fish Verde Enchiladas

For a lighter coastal version, fill tortillas with flaked, grilled white fish (tilapia, cod, or mahi-mahi) seasoned with lime, garlic, and a touch of cumin. Mix the flaked fish with a little salsa verde and shredded cabbage for crunch before rolling. Top with salsa and cheese then bake briefly just to warm. Garnish with sliced radish, cilantro, and a squeeze of lime for brightness.

This fish-based version is lighter yet still richly flavored; it pairs wonderfully with black bean salad or pickled jalapeños on the side. Use a firmer fish and avoid overbaking to keep the fish tender.

Variation 5: Slow-Cooker Pulled Pork Green Enchiladas

Transform leftover pulled pork into enchilada filling by warming pork with some salsa verde and a pinch of cumin and oregano. Use a slow-cooker to infuse flavor, then shred with forks and combine with a little cheese and chopped onions before filling tortillas. Assemble as usual and bake to melt cheese. The pork’s richness pairs beautifully with the bright tomatillo sauce.

Serve with pickled red onions and a simple cabbage slaw to cut richness. This variation is perfect for weekend meal prep and feeds crowds easily when you have leftover cooked pork shoulder.

Storage, Make-Ahead, and Reheating

Enchiladas store and reheat well, making them great for meal prep. Assemble enchiladas in a baking dish, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. For longer storage, assemble and freeze before baking: wrap tightly with foil and freeze for up to 3 months.

To bake from frozen, remove plastic, keep foil on, and bake at 375°F (190°C) for 45–55 minutes until heated through, then uncover and bake 5–10 minutes to brown top. For refrigerated leftovers, reheat individual portions in a 350°F (175°C) oven for 12–15 minutes or microwave on medium power in 60-second intervals, stirring or rotating for even heating. Add a splash of chicken stock or a little extra salsa when reheating to keep the filling moist.

Frequently Asked Questions (FAQ)

Can I use store-bought salsa verde?

Yes — store-bought works well for convenience; choose a high-quality brand or one with minimal preservatives and adjust seasoning and acidity with lime.
Are corn tortillas gluten-free?

Most corn tortillas are gluten-free but check labels if you have celiac disease due to possible cross-contamination.
Can I make enchiladas ahead and freeze?

Absolutely — assemble and freeze before baking, then bake from frozen with extra time.
How do I prevent soggy tortillas?

Warm tortillas before assembling and lightly coat them in oil or dip briefly in warm salsa; avoid over-saucing the pan before baking.
Can I make this dairy-free?

Substitute dairy-free cheese and use avocado crema (avocado blended with lime and a little water) instead of sour cream.

Final Thoughts

Green Chicken Enchiladas are a bright, comforting, and versatile dish that bridges homey satisfaction with fresh, lively flavors. From the tangy tomatillo salsa to the tender shredded chicken and melted cheese, every component plays a role in creating depth and balance. The recipe’s adaptability — for vegetarian, seafood, or smoky variations — makes it a reliable favorite for weeknights, entertaining, and meal prep.

With the detailed steps and tips provided here, you can confidently prepare enchiladas that are flavorful, visually appealing, and crowd-pleasing. Try the variations to discover which version becomes your household staple — and enjoy the delicious rewards of a homemade Mexican classic.