If you’re craving something deeply comforting, full of vibrant flavors, and utterly satisfying, this Chicken Enchiladas with Green Sauce Recipe is about to become your new favorite go-to. Imagine tender shredded chicken wrapped in warm, slightly charred corn tortillas, bathed in a tangy, slightly spicy homemade green sauce, and topped with ooey-gooey layers of Oaxaca and Monterey Jack cheeses. This dish effortlessly balances bright, fresh ingredients with that cozy, cheesy warmth, making it a perfect centerpiece for family dinners or festive gatherings. Once you try this recipe, you’ll understand why it’s a beloved classic that brings everyone to the table with smiles and second helpings.
Ingredients You’ll Need
This Chicken Enchiladas with Green Sauce Recipe relies on a handful of essential ingredients, each bringing its own magic to the dish’s flavor, texture, and even color. Keeping things simple with fresh, authentic components gives you the best taste and makes prep a breeze.
- Homemade Green Enchilada Sauce: The star sauce that brings tangy, slightly spicy brightness—make it fresh or use the cheater version in the notes.
- Cooked chicken for tacos: Tender, shredded chicken adds hearty protein and soaks up all that amazing green sauce.
- Oversized corn tortillas: Soft yet sturdy, these tortillas hold all the fillings beautifully and get just the right amount of char.
- Oaxaca cheese: Melts smoothly with a mild, creamy flavor that’s simply irresistible.
- Monterey Jack cheese: Cut into cubes, this cheese creates delightful pockets of gooey goodness on top.
- Pico de Gallo: Fresh, zesty garnish to balance the rich flavors.
- Cilantro, lime wedges: Add a fresh and zesty contrast which lifts every bite.
- Mexican crema or sour cream: Silky, cooling richness perfect for dipping or drizzling.
- Tejano Pinto Beans and Mexican Rice: Ideal side dishes that round out the meal with authentic soul.
How to Make Chicken Enchiladas with Green Sauce Recipe
Step 1: Make the Green Sauce
Start by preparing your green enchilada sauce. Whether you choose the authentic homemade version or the quick cheater recipe from the notes, this sauce sets the whole dish’s flavor tone. Pour it into a shallow bowl so it’s easy to dip the tortillas in later. Trust me, this sauce is what brings that signature tangy kick.
Step 2: Cook and Shred the Chicken
Follow my chicken tacos instructions to cook the chicken thighs until perfectly tender. After cooking, shred about a pound of that juicy chicken—it’s the perfect amount for these enchiladas. Toss it in a bowl with half a cup of your enchilada sauce to soak up all those vibrant flavors.
Step 3: Prep the Cheese
Shred the Oaxaca cheese and cube the Monterey Jack. These two cheeses complement each other beautifully—Oaxaca melts wonderfully inside the tortillas, while the cubed Monterey Jack on top adds delightful patches of cheesy melty goodness.
Step 4: Warm the Tortillas
Heat your oversized corn tortillas over a gas burner or use your preferred method until they’re supple and have just a touch of charring. This little step makes them pliable and adds a smoky note that’s impossible to beat. Then, wrap them in a tortilla warmer or sealed plastic bag to keep warm and soft while assembling.
Step 5: Assemble the Enchiladas
Create a smooth assembly line: warm tortillas, green sauce, shredded chicken, and Oaxaca cheese. Dip each tortilla in the sauce until coated, then place it in your casserole dish. Add 2 tablespoons of chicken and a sprinkle of Oaxaca cheese, roll it up, and set it seam-side down in the pan. Repeat until all tortillas, chicken, and cheese are used.
Step 6: Add Final Touches and Bake
Pour remaining green sauce over the rolled enchiladas, then scatter the cubed Monterey Jack cheese on top. Cover with foil sprayed with nonstick spray to keep the cheese intact. Bake at 375°F for 20 minutes, then remove the foil and bake for another 10 minutes so everything melds together perfectly.
Step 7: Broil for the Perfect Finish
Turn your broiler on high and move the rack to the oven’s top position. Broil the enchiladas for 1-3 minutes to get those irresistible golden brown, bubbly cheese spots. Keep a close eye on them—you want deliciously crispy edges, not burnt bits!
Step 8: Let It Rest and Serve
Before slicing, let the enchiladas rest for about 10 minutes to settle all those wonderful flavors. Then dig in with your favorite garnishes and sides for a meal that will have everyone begging for the recipe.
How to Serve Chicken Enchiladas with Green Sauce Recipe
Garnishes
The perfect finishing touches make all the difference. Top your enchiladas with fresh Pico de Gallo for brightness, a handful of chopped cilantro for herbal aroma, a squeeze of lime to lift all those rich flavors, and a dollop of creamy Mexican crema or sour cream to cool each bite. These garnishes bring layers of texture and contrast that excite every forkful.
Side Dishes
Pair these enchiladas with traditional Tejano Pinto Beans and fluffy Mexican Rice. These sides soak up the green sauce beautifully and add heartiness to the plate, rounding out the meal like a true celebration of Mexican-inspired comfort food.
Creative Ways to Present
For a fun twist, turn your enchiladas into a festive platter by serving them in smaller rolled portions alongside bowls of Pico de Gallo and crema for dipping. Or layer them in a colorful casserole dish that’ll wow guests before the first bite. You can even sprinkle some toasted pumpkin seeds or sliced jalapeños on top for an extra crunch and hint of heat.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your enchiladas tightly and keep them refrigerated. They stay delicious for 3 to 5 days, making the next day’s lunch just as good as dinner. Reheat gently to preserve that beautiful melty cheese texture.
Freezing
If you want to batch cook, prepare the enchiladas as usual in an aluminum pan, then wrap them well with plastic and foil to protect against freezer burn. Stored this way, they’ll stay tasty for up to 2 to 3 months, perfect for a future easy dinner that feels homemade and special.
Reheating
To reheat frozen enchiladas, let them sit at room temperature for about 20 minutes before baking. Then bake covered at 350°F, increasing cooking time since they’re frozen—around 45 to 50 minutes covered, plus another 15 minutes uncovered. Broiling briefly at the end revives that deliciously crisp cheese crust that makes everyone smile.
FAQs
Can I use store-bought green enchilada sauce instead of homemade?
Absolutely! While homemade sauce gives the freshest flavor, a good-quality store-bought green sauce works well in a pinch. Just adjust spice levels to your taste and enjoy the ease.
What if I can’t find Oaxaca cheese?
Monterey Jack or a mild mozzarella make good substitutes if Oaxaca isn’t available. They melt nicely and won’t overpower the dish.
How do I make the tortillas soft and pliable?
Careful warming over an open flame or in a hot skillet loosens up the tortillas, making them easy to roll without cracking. Wrapping them immediately after warming traps steam and keeps them soft.
Is it possible to make this recipe vegetarian?
Definitely! Swap the chicken for sautéed veggies like mushrooms, zucchini, or roasted peppers, and you’ll have a hearty, flavorful vegetarian option that proudly wears the Chicken Enchiladas with Green Sauce Recipe spirit.
Can I make these enchiladas ahead of time?
Yes, assembling the enchiladas a day early and refrigerating before baking can save time. Just bring them back to room temperature before baking for best results.
Final Thoughts
This Chicken Enchiladas with Green Sauce Recipe is one of those dishes that feels like a warm hug on a plate. It’s bursting with vibrant flavors, satisfying textures, and just the right amount of cheesy indulgence. Whether you’re cooking for family, friends, or just treating yourself, I wholeheartedly encourage you to give this recipe a try—you’ll be rewarded with a meal that’s both comforting and exciting. Trust me, this one is going to be a treasured favorite in your kitchen!
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Chicken Enchiladas with Green Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Delicious Chicken Enchiladas smothered in homemade or quick green enchilada sauce, filled with shredded chicken and melted Oaxaca cheese, topped with Monterey Jack cheese, and baked to perfection for a flavorful Mexican-inspired meal. Served with traditional sides like pico de gallo, cilantro, lime wedges, Mexican crema, Tejano Pinto Beans, and Mexican Rice.
Ingredients
Enchilada Sauce
- 1 batch Homemade Green Enchilada Sauce (or cheater recipe)
Chicken Filling
- 1 pound cooked chicken for tacos (shredded)
Other Ingredients
- 15 oversized corn tortillas (6–7 inches across)
- 10 ounces Oaxaca cheese (shredded)
- 8 ounces Monterey Jack cheese (cubed or shredded)
To Serve
- Pico de Gallo
- Cilantro
- Lime wedges
- Mexican Crema (or sour cream)
- Tejano Pinto Beans
- Mexican Rice
Instructions
- Make the Sauce: Prepare authentic green enchilada sauce as per recipe or use the quick cheater version. Pour sauce into a shallow bowl for dipping tortillas.
- Cook the Chicken: Cook 1 1/2 pounds raw chicken thighs according to chicken tacos recipe, yielding about 1 pound cooked chicken. Shred cooked chicken and place in a bowl.
- Add Sauce to Chicken: Stir about 1/2 cup of the green enchilada sauce into the shredded chicken to coat evenly.
- Prep the Cheese: Shred 10 ounces Oaxaca cheese. Cube or shred 8 ounces Monterey Jack cheese for topping.
- Preheat Oven: Set oven to 375°F (190°C) to preheat.
- Prepare Baking Dish: Spray edges of a 9×13 inch casserole dish with nonstick spray. Spray one side of a foil sheet for later covering.
- Warm Tortillas: On a gas stovetop, place each corn tortilla directly over a high flame, flipping every 10-20 seconds until warm, pliable, and lightly charred. Keep tortillas warm in a tortilla warmer or sealed ziplock bag to steam.
- Create Assembly Line: Arrange warm tortillas, green sauce bowl, chicken mixture, and Oaxaca cheese for easy assembly.
- Assemble Enchiladas: Dip each tortilla in green sauce coating both sides. Place in casserole dish. Add 2 tablespoons chicken to center and sprinkle 1-2 tablespoons Oaxaca cheese. Roll and place seam-side down. Repeat for all tortillas.
- Top with Sauce: Pour remaining green enchilada sauce evenly over assembled enchiladas, enough to reach halfway up the sides.
- Add Monterey Jack Cheese: Sprinkle cubed Monterey Jack cheese over the sauced enchiladas.
- Cover with Foil: Place sprayed side of foil over the dish to cover enchiladas and prevent cheese from sticking to foil.
- Bake: Bake covered at 375°F for 20 minutes.
- Remove Foil and Continue Baking: Remove the foil and bake an additional 10 minutes to brown the cheese.
- Broil (Optional): Move oven rack to top, set broiler to high, and broil enchiladas for 1-3 minutes until cheese achieves crispy brown spots. Watch carefully to prevent burning.
- Rest: Let enchiladas rest for about 10 minutes before slicing and serving.
- Serve: Accompany with pico de gallo, cilantro, lime wedges, Mexican crema or sour cream, plus sides of Tejano Pinto Beans and Mexican Rice.
- Storage: Store covered in the refrigerator for 3-5 days.
- Freezing Before Baking: Assemble enchiladas in an aluminum pan, seal tightly with double plastic wrap and foil. Freeze for 2-3 months. To cook, thaw 20 minutes at room temperature, then bake covered at 350°F for 45-50 minutes, uncover and bake 15 more minutes, and broil for 2 minutes to crisp edges if desired.
Notes
- Use gas stovetop flame to warm tortillas for best pliability and authentic flavor.
- If no gas stove, warm tortillas in skillet or microwave with damp cloth, but charred flavor will be missing.
- Oaxaca cheese melts smoothly and offers authentic taste; Monterey Jack cheese adds creamy topping texture.
- Cheater green enchilada sauce option offers quicker prep if short on time.
- Make sure to spray foil so cheese does not stick after baking.
- Broiling is optional but adds a delicious crispy texture to the cheese topping.
- Leftovers reheat well in oven or microwave.
