Enchiladas Verdes (Green Enchiladas) With Chicken

Enchiladas verde with chicken recipe

​The Spruce Eats / 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 Eats / Diana Chistruga
  2. Toss together the chicken, chiles, cheese, and 1 cup of the chile sauce.

    Toss together chicken and chiles
    ​The Spruce Eats / Diana Chistruga 
  3. Dip a tortilla in the oil to soften in or you can brush each tortilla with oil

    Dip tortilla in oil
    ​The Spruce Eats / Diana Chistruga
  4. Bake in a 400 F oven for 5 minutes to soften them.

    Bake in oven
    ​The Spruce Eats / Diana Chistruga
  5. Lay a tortilla flat and fill with about 1/4 cup of filling down the center.

    Fill tortilla
    ​The Spruce Eats / Diana Chistruga
  6. Bring the edges over the filling to close it.

    Fold
    ​The Spruce Eats / Diana Chistruga
  7. Lay the tortilla seam-side down in a 9-by-13-inch baking dish. Repeat until all of the tortillas are filled.

    Lay tortilla seam down
    ​The Spruce Eats / Diana Chistruga
  8. Pour remaining sauce over the top and sprinkle with the cotija.

    Pour remaining sauce on
    ​The Spruce Eats / Diana Chistruga
  9. Bake for 20 minutes at 300 F.

    Bake enchiladas
    ​The Spruce Eats / Diana Chistruga
  10. Serve and enjoy!

    Serve and enjoy
    ​The Spruce Eats / Diana Chistruga