These easy green chicken enchiladas are my go to when I’m craving something super savory and flavorful for a weeknight dinner! This platter is full of authentic Easy Green Chicken Enchiladas made with shredded chicken, tortillas, and a green enchilada sauce made with freshly roasted tomatillos! Once you’ve made the homemade green enchilada sauce, you’ll never go back!
This recipe for easy green chicken enchiladas has been a LONG time coming! I make these a few times a month for weeknight dinners, dinner parties with my friends and even when I’m going to a potluck. I know they will be such a delicious weeknight staple in your home.
I first started making green enchiladas when I was in college! It was my favorite thing to make for my roommate and Jared on a long study night. This recipe would feed the three of us and easily have two rounds of leftovers for the next day.
When I was in college I used to take the easy way out and make this recipe with canned green enchilada sauce and shredded rotisserie chicken (which you still totally can!). This easy green chicken enchilada recipe is still SUPER simple and I think you will be pleasantly surprised to know how flavorful (and easy!) this homemade green enchilada sauce is. Using your own sauce also makes these enchiladas a bit healthier especially when you pair them off with a low carb tortilla
So… how do you make homemade green enchilada sauce from scratch?!
Well, to make homemade green enchilada sauce you pretty much need a roasting pan and a blender, seriously!
Green enchilada sauce is made of:
fresh green tomatillos
I take the fresh tomatillos, onions, and jalapeno into the oven to get nice and toasty. Afterward, toss the ingredients in a blender with some chicken stock, seasonings and a bit of fresh lime juice. Blend until creamy and smooth!
That easy! It’s perfect for these enchiladas, topping off with tacos or in a white chicken chili! One question I get asked a TON about enchilada sauce is if you can you substitute salsa for enchilada sauce… my answer: probably not. This will probably be way too overpowering for the dish as a whole. This homemade green enchilada sauce is a bit milder and will help balance out all of the flavors.
What should I put in my enchiladas?
My all-time favorite enchiladas are filled with an epic green chili chicken (see below!), cheese and homemade green enchilada sauce. My green chili chicken recipe is a staple in our house. Not only is it perfect for these easy green chicken enchiladas but it’s great topped on nachos, tacos, or even in a simple chipotle style bowl at home!
This enchilada filling combo is timeless and SO flavorful in my book! I would love to hear what other combos you love to make at home though! I’m always on the hunt for new, great enchilada recipes. Comment below if you’ve got the BEST enchilada filling combo!
How do you make enchiladas in the oven?!
A simple question, but an important question!
After you’ve made your chicken and your homemade green enchilada sauce I like to set up a little ‘enchilada assembly station’. This will include your enchilada pan (I love my staub baking dish or a cast iron skillet), a shallow bowl of sauce, tortillas, chicken, and cheese!
I like to put my chicken, cheese, and tortillas each on separate plates for easy grabbing! Dip each tortilla into the sauce for a light coating. Fill tortilla with a 1/2 cup of chicken and a small handful of cheese. Roll each tortilla up with filling and arrange into baking dish. Top of with extra sauce and more cheese before baking!
Tip* If you’re new to making enchiladas, flour tortillas can be easier to bend and work with! If you’re using corn tortillas, be sure to wrap them in a damp paper towel and heat them in the microwave for 30-60 seconds. This will help them bend more easily when filling!
- 3 Tablespoons of olive oil
- 1/2 yellow onion, diced
- 3 skinless, boneless chicken breasts
- 2 Teaspoons of cumin
- 1 Teaspoon of ground chili powder
- 1 Teaspoon of dried oregano
- 1 Teaspoon of garlic powder
- 1 Teaspoons of kosher salt
- 1/2 Teaspoon of ground black pepper
- 1 4.5 Oz can of green chilis
- 1/2 Lime, juiced
- 1 Cup of chicken broth
- 1 Cup of light beer
- 10 Tomatillos, husked and rinsed
- 1 small yellow onion, peeled and chopped
- 1-2 jalapeños, deseeded and depending on how spicy you like your sauce!
- Olive oil
- 1 Teaspoon of salt
- 1 Teaspoon of ground cumin
- 1 Teaspoon of garlic powder
- Handful of fresh cilantro leaves
- 1/2 Lime juiced
- 1/2 Cup of chicken broth
- 1-2 cups shredded Mexican or Monterey jack cheese
- 8-10 Medium corn tortillas
- Mexican Cream or Sour Cream
- Fresh Cilantro
- Season chicken with cumin, chili powder, oregano, garlic powder and salt generously on both sides. In a large Dutch oven or braiser, drizzle with olive oil and sauté onion on medium heat until translucent, 3-4 minutes. Remove onions from braiser and set aside in separate bowl. Sear chicken on each side for 3 minutes, chicken will cook through during the full braise.
- Add back in the onions and green chiles, lime juice, chicken broth and beer. Cover with enough beer and chicken broth so the chicken is covered half way. Gently stir and bring to a simmer, reduce heat to medium-low, cover braiser and cook for 30-40 minutes. Remove chicken and shred with two forks. Return chicken back to braising liquid and toss well.
- Preheat oven to 400 F. On a parchment lined baking sheet add on peeled tomatillos, jalapeno, and onion for enchilada sauce. Drizzle with olive oil and gently rub each ingredient. Bake for 15-20 minutes or until tomatillos are tender and golden. Remove from oven and set aside.
- In a blender or vitamix blend together roasted tomatillos, yellow onion, jalapeno (reserve 1 jalapeno and taste test before adding the 2nd), salt, cumin, garlic powder, cilantro, lime juice and chicken broth and blend until smooth. Taste test for more salt and more spice once blended.
- Preheat oven to 350 F
- Pour 1/2 cup of enchilada sauce in the bottom a medium casserole dish. Make a small assembly station of sauce, tortillas, cheese, and chicken. Dip each tortilla lightly into sauce and fill with a small handful of cheese and 1/4 to 1/2 cup of shredded chicken. Roll each tortilla and arrange in baking dish. Top enchiladas off with remaining sauce and an even layer of shredded cheese.
- Bake for 15-20 minutes or until cheese is browned and melted on top! Top baked enchiladas off with a drizzle of sour cream, fresh cilantro, jalapeños and sliced radishes for the ultimate garnish.