Enchiladas Verdes (Green Enchiladas) With Chicken

Written by
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about our editorial process
Chelsie Kenyon
Published on 06/27/19 by Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats's Editorial Process

Updated 06/27/19

Enchiladas verde with chicken

​The Spruce / Diana Chistruga
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 4 servings

White cheese and chicken make these enchiladas verdes memorable as you take the first bite and taste the tangy green chile sauce and chewy corn tortillas. This green enchiladas recipe is always a crowd-pleaser and is sure to have your family asking for more.

Ingredients

  • 1 1/2 cups chicken (shredded)
  • 1/4 cup diced green chiles
  • 1 1/2 cups white shredded cheese (panela, jack, mozzarella, queso blanco)
  • 3 cups green chile sauce
  • 12 corn tortillas
  • Oil (warm)
  • 1/4 cup cotija cheese (crumbled)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for enchiladas verde with chicken
    ​The Spruce / Diana Chistruga

  2. Toss together the chicken, chiles, cheese, and 1 cup of the chile sauce.

    Chicken and chiles mixed in a bowl
    ​The Spruce / Diana Chistruga 

  3. Dip a tortilla in the oil to soften in or you can brush each tortilla with oil. 

    Tortillas and oil
    ​The Spruce / Diana Chistruga

  4. Bake in a 400 F oven for 5 minutes to soften them.

    Tortillas on a baking sheet
    ​The Spruce / Diana Chistruga

  5. Lay a tortilla flat and fill with about 1/4 cup of filling down the center.

    Tortilla with chicken chile filling
    ​The Spruce / Diana Chistruga

  6. Bring the edges over the filling to close it.

    Folding the enchilada
    ​The Spruce / Diana Chistruga

  7. Lay the tortilla seam-side down in a 9 x 13-inch baking dish. Repeat until all of the tortillas are filled.

    Tortillas in a banking dish
    ​The Spruce / Diana Chistruga

  8. Pour remaining sauce over the top and sprinkle with the cotija.

    Enchiladas
    ​The Spruce / Diana Chistruga

  9. Bake for 20 minutes at 300 F.

    Baked enchiladas
    ​The Spruce / Diana Chistruga

  10. Serve and enjoy!

    Baked enchiladas
    ​The Spruce / Diana Chistruga

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