Green Chicken Enchiladas (with Homemade Enchilada Sauce!)

Authentic Green Enchilada Sauce and green chicken enchiladas are a combo you’ll want to have on repeat. The enchilada sauce is tangy, fresh, and just the right amount of heat from those tomatillos and jalapeños, and it’s perfect for drenching warm, cheesy enchiladas! It’s like the more zesty version of classic Chicken Enchiladas, which are made with Red Enchilada Sauce instead of green.

All you need to make this recipe is some basic ingredients like tomatillos, garlic, and cilantro, plus shredded chicken, corn tortillas, and shredded cheese for the enchiladas themselves. It’s a quick weeknight meal that feels cozy and comforting but still has that homemade, flavorful kick! And if you want to save time, you can always swap in store-bought green enchilada sauce. 

What does green enchilada sauce taste like?

Green enchilada sauce is a perfect mix of tangy, smoky, and just a little spicy. If you have ever had green salsa, it’s a very similar flavor.

The tomatillos give it a fresh, slightly tart kick, while the jalapeños add just the right amount of heat. Throw in some earthy cumin and a hint of cilantro, and you’ve got a sauce that’s bold and vibrant without being overwhelming!

Key Ingredients

Here’s a basic list of what you’ll need to make this recipe. Check out the recipe card for the full list of ingredients!

• Tomatillos: These provide a tangy, slightly sweet flavor. If you can’t find fresh tomatillos, look for the canned version. Or grab some store-bought green enchilada sauce or green salsa and skip the homemade sauce. 
• Jalapeños: Add the perfect amount of heat. If you want more heat, serranos are a great swap. Or, if you’re a heat enthusiast, you can always throw in an extra jalapeño. If you’re more on the mild side, you can skip them or swap with something like a poblano.
• Mexican oregano: Adds a citrusy, herbal note (regular oregano works if needed).
• Shredded chicken: Use any pre-cooked shredded chicken or rotisserie chicken for these enchiladas. 
• Taco seasoning: Use Homemade Taco Seasoning or your favorite store-bought kind! For a milder flavor, simply season the chicken with some garlic and onion powder. 
• Corn tortillas: Traditional choice; soft and chewy, perfect for soaking up sauce. You can also use flour tortillas if you like!

What if I can’t find fresh tomatillos?

You can use canned tomatillos instead, though fresh is always preferred for a brighter flavor. Just drain and rinse them before using.

Can I use a different protein?

Sure thing! Swap the chicken for beef, turkey, or even a vegetarian filling like black beans or roasted veggies.

Tools You’ll Need

You’ll need a regular blender or a food processor to blend up the green enchilada sauce so it’s nice and smooth! For an extra step, you can strain the sauce to remove any large pieces.

How to Make Green Enchilada Sauce

Making green enchilada sauce is super simple! Here’s how to make it:

1. Start by boiling the tomatillos, onion, and garlic in water until the tomatillos soften up. They’ll go from a bright green to a lighter shade as they cook, which is totally normal.
2. Once they’re done, blend everything up with fresh cilantro, cumin, oregano, and a little bit of the cooking liquid to get a nice smooth sauce. If you want it even smoother, you can strain it afterward to get rid of any bits.
3. Next, heat some oil in a pan and pour in the sauce, letting it simmer for a few minutes. This helps the flavors develop and really come together.
4. Give it a taste, and feel free to adjust the seasoning as needed—sometimes, a little more salt or even a pinch more cumin does the trick!

Can I make the sauce ahead of time?

Absolutely! This sauce actually tastes better after a day or two in the fridge. It’s perfect for prepping ahead for busy days and freeze great.

How to Make Green Enchiladas

1. Prep the Enchilada Filling

Start by mixing shredded chicken with taco seasoning, enchilada sauce, and sour cream. Stir everything together until it’s well combined. This will give your filling that creamy, flavorful base.

2. Warm the Tortillas

To keep the tortillas soft and pliable, warm them up in the microwave for a few seconds or fry them lightly in a bit of oil for extra flavor and flexibility. This is the best way to prevent the tortillas from ripping when you roll them. 

Pro Tip: If you fry them, keep it brief to avoid crispy tortillas. You just want them soft enough to roll up easily.

3. Assemble the Enchiladas

Spoon the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in your baking dish. Pour the remaining enchilada sauce over the top and sprinkle with cheese.

Pro Tip: If you want extra flavor, dip each tortilla in the enchilada sauce before rolling them up.

4. Bake and Serve

Pop the enchiladas in the oven and bake until the cheese is melted and bubbly. Let them cool a bit, then serve with your favorite toppings like cilantro, avocado, and sour cream!

Why did my Enchiladas Come out Soggy?

Ah, soggy enchiladas—definitely not what you want! It’s usually because the tortillas didn’t have enough time to crisp up a bit before baking, or they absorbed too much of the sauce. If you’re using corn tortillas, try warming them up a little first (you can even fry them for a few seconds) to make them more pliable and less likely to soak up the sauce.

Another tip is to make sure you’re not drowning the enchiladas in sauce—just enough to coat them, but not so much that they get soggy. Lastly, if your sauce is super watery, that can make things mushy, too, so make sure your sauce is thick enough. A little balance between sauce and tortilla is the key to getting those perfect enchiladas!

How should I top these enchiladas?

This recipe is perfect for piling on those delicious toppings! Here are some that pair perfectly with this recipe:

Serve It Up

Add some of these side dishes to make your green chicken enchiladas complete: