Chicken Enchiladas with Green Sauce

November 13, 2011

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These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!

chicken enchiladas with green sauce on a white plate


Easy Chicken Enchiladas with Green Sauce

These authentic green enchiladas are full of flavor! Mexican food is one of my favorites; I love it because of all the wonderful fresh ingredients it uses and all the exciting flavors you can find in it.

I lived in Arizona for a few years, and good Mexican food is in abundance there. I created this green chicken enchiladas recipe trying to mimic the Mexican enchiladas from one of my favorite restaurants.

One thing I love about this chicken enchiladas recipe is how simple it is to make the fresh green enchilada sauce. Toss out that canned stuff and try this recipe instead. Homemade enchilada sauce couldn’t be simpler!

Green Chicken Enchiladas Ingredients

For the chicken enchiladas, you’ll need:

  • Chicken breasts
  • Chicken broth
  • Corn tortillas
  • Monterrey Jack cheese
  • Sour cream, for serving

And for the green enchilada sauce, you’ll need:

  • Chicken broth
  • Tomatillos
  • Diced green chilis
  • Yellow onion
  • Green onion
  • Garlic
  • Cilantro
  • Poblano pepper
  • Lime juice
  • Sugar
  • Cumin
  • Salt and pepper

How to Make Chicken Enchiladas with Green Sauce

  • Cook chicken and broth in slow cooker for 5 hours until tender. Shred chicken and set aside.
  • Combine the green enchilada sauce ingredients in a blender and blend until smooth.
  • Transfer enchilada sauce to a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes until enchilada sauce thickens.
  • Warm tortillas on hot griddle and set aside until ready to use.
  • Assemble the green chicken enchiladas by rolling shredded chicken, enchilada sauce, and cheese in the warm tortillas.
  • Place enchiladas in pan and top with shredded cheese.
  • Bake in 350 degree F oven for 14 to 16 minutes, or until cheese is bubbling.

Do I Have to Cook the Chicken in a Slow Cooker?

No, you can cook the chicken however you prefer. The chicken will need to be cooked in a little liquid to ensure it’s tender enough to shred once cooked, though.

Can I Use Flour Tortillas Instead?

Yes, you can use flour tortillas if you prefer. Your green enchiladas won’t be authentic, but they’ll still taste good!

Tips for the Best Homemade Enchiladas

  • Warm the tortillas before assembling the enchiladas. It prevents the tortillas from cracking when rolled.
  • Sour cream is a must when serving these chicken enchiladas with green sauce — it offsets the slightly spicy enchilada sauce!
  • You can make the green enchilada sauce in advance and freeze it for later use.

More Mexican Recipes You’ll Love:

Chicken Enchiladas with Green Sauce

These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!
Servings: 6
Prep30 minutes
Cook5 hours 30 minutes
Ready in: 6 hours


Chicken Enchiladas

  • 3 boneless , skinless chicken breast halves
  • 1 (14.5 oz) can chicken broth
  • 12 corn tortillas (I prefer Guerrero Brand)
  • 1 recipe Green Enchilada Sauce , recipe follows
  • 3 cups shredded Monterrey Jack cheese (about 12 oz.)
  • Sour cream , for serving

Green Enchilada Sauce

  • 1 cup chicken broth
  • 5 medium tomatillos (husked and rinsed)
  • 1 (7 oz.) can diced green chilis, undrained
  • 3 Tbsp yellow onion
  • 1 green onion
  • 1 clove garlic
  • 3 Tbsp cilantro
  • 1/2 Poblano pepper
  • 1/2 lime juiced
  • 2 tsp sugar
  • 1/2 tsp cumin
  • Salt and pepper to taste


  • Make the chicken: Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours (or until chicken is cooked through). Shred and set aside. 
  • Make the enchilada sauce: Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
  • Warm the tortillas: Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
  • Preheat oven to 350 degrees F.
  • Assemble and bake the enchiladas: To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish. 
  • Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. 
  • Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.


  • You can make the green enchilada sauce in advance and freeze it for later use.