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 The Spruce Eats' Editorial Process
Chelsie Kenyon
Updated 06/17/21
Enchiladas verde with chicken

​The Spruce / Diana Chistruga
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
557 Calories
16g Fat
76g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 557
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 27%
Cholesterol 59mg 20%
Sodium 3062mg 133%
Total Carbohydrate 76g 27%
Dietary Fiber 10g 34%
Total Sugars 29g
Protein 29g
Vitamin C 55mg 277%
Calcium 321mg 25%
Iron 3mg 18%
Potassium 1077mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 1 1/2 cups shredded chicken

  • 1/4 cup diced green chiles

  • 1 1/2 cups white shredded cheese (e.g., panela, mozzarella, or queso blanco)

  • 3 cups green chile sauce

  • 12 corn tortillas

  • Cooking oil (e.g., vegetable or canola oil)

  • 1/4 cup crumbled cotija cheese

Steps to Make It

  1. Gather the ingredients.

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

  2. Preheat oven to 400 F. Toss together chicken, chiles, cheese, and 1 cup of chile sauce.

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

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

    Tortillas and oil
    ​The Spruce / Diana Chistruga

  4. Bake for 5 minutes to soften. Remove from oven and lower temperature to 350 F.

    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 edges over filling to close it.

    Folding the enchilada
    ​The Spruce / Diana Chistruga

  7. Lay 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 top and sprinkle with cotija.

    Enchiladas
    ​The Spruce / Diana Chistruga

  9. Bake for 20 minutes.

    Baked enchiladas
    ​The Spruce / Diana Chistruga