These creamy salsa verde enchiladas wrapped around tender chicken are pure comfort in every bite. Made with a homemade or quality store-bought green sauce, topped with melted cheese, and baked until bubbly, they're the kind of dish that brings families back to the table.
Green Sauce Chicken Enchiladas Family Recipe
Green Sauce Chicken Enchiladas Family Video
About This Recipe
Salsa verde (green sauce) traditionally uses tomatillos, which are related to tomatoes but have a tangier, more herbaceous flavor. The bright, fresh taste of green sauce creates a lighter enchilada than red sauce versions, though the creamy layers are equally indulgent.
Ingredients for Green Sauce Chicken Enchiladas Family
- 2 cups of shredded cooked chicken breast
- 9 white corn tortillas
- 1 cup of Queso Fresco
- 1 jalapeno pepper, diced
- 1 onion diced
- Some cilantro to taste
- 4 cups of green enchilada sauce
- Olive oil
How to Make Green Sauce Chicken Enchiladas Family
- Set a pan on the stove on high heat
- Add some olive oil
- Saute half diced onion until translucent
- Add green enchilada sauce and bring to a boil for about 5 minutes
- Remove sauce from heat and set on the side
- On a frying pan add some olive oil
- Fry each tortilla for about 30 seconds on each side
- Place tortillas on a plate with a paper towel to remove excess oil
- Grab one tortilla at a time, add some chicken, roll it up, and set on a plate
- Pour green sauce over the enchiladas while still hot
- Garnish with onion, queso fresco, jalapeno pepper, and cilantro
- Serve immediately.
What to Serve With Green Sauce Chicken Enchiladas Family
- Mexican rice and refried beans
- Fresh cilantro and lime crema
- Sliced radishes and jalapeños
- A simple green salad
- Served with fresh corn tortillas on the side
Frequently Asked Questions
Q: Can I make my own salsa verde?Absolutely! Roast fresh tomatillos, onion, and jalapeños, then blend with cilantro and lime juice. Homemade sauce brings incredible flavor, though store-bought works perfectly too.
Q: What if I don't have sour cream?
Mexican crema is traditional and available at most grocery stores, or you can use Greek yogurt thinned with a bit of milk. Each creates a slightly different texture but equally delicious results.
Ingredients
Method
- Set a pan on the stove on high heat
- Add some olive oil
- Saute half diced onion until translucent
- Add green enchilada sauce and bring to a boil for about 5 minutes
- Remove sauce from heat and set on the side
- On a frying pan add some olive oil
- Fry each tortilla for about 30 seconds on each side
- Place tortillas on a plate with a paper towel to remove excess oil
- Grab one tortilla at a time, add some chicken, roll it up, and set on a plate
- Pour green sauce over the enchiladas while still hot
- Garnish with onion, queso fresco, jalapeno pepper, and cilantro
- Serve immediately.
Nutrition
Notes
Pro Tips:
Shred your chicken finely so it distributes evenly in the enchiladas and doesn't create lumpy rolls. Warm your tortillas before fillinâhtey won't tear. Don't skimp on sauce; a generous layer underneath and on top keeps everything moist during baking. Storage & Meal Prep:
Assemble enchiladas up to 24 hours ahead, cover with foil, and refrigerate. Bake from cold, adding about 10 minutes to the cooking time. Leftovers keep refrigerated for up to 4 days and reheat beautifully in a 350°F oven covered with foil.
Shred your chicken finely so it distributes evenly in the enchiladas and doesn't create lumpy rolls. Warm your tortillas before fillinâhtey won't tear. Don't skimp on sauce; a generous layer underneath and on top keeps everything moist during baking. Storage & Meal Prep:
Assemble enchiladas up to 24 hours ahead, cover with foil, and refrigerate. Bake from cold, adding about 10 minutes to the cooking time. Leftovers keep refrigerated for up to 4 days and reheat beautifully in a 350°F oven covered with foil.
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