Chicken Enchiladas with Green Sauce


Chicken Enchiladas Verdes… excite your taste-buds with an explosion of flavors! Need I say more? No, but I will =). These enchiladas are authentic and full of fresh 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 recipe trying to mimic the Enchiladas with Green Sauce from one of my favorite restaurants. One thing I love about this recipe is how simple it is to make this fresh enchilada sauce. Toss out that canned stuff people and try this recipe, make this simple sauce from scratch!


Chicken Enchiladas with Green Sauce

Yield: 1 dozen


  • 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


  1. Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). 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). 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 seamed 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.

Green Enchilada Sauce

  1. Combine all ingredients in a blender, 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.


  • Shannon: LOVED this! I did make a couple changes- since I didn’t decide to make it until 5, I cooked the chicken in some chicken broth, added the rest of the broth, and simmered it covered for 30 minutes. I also added about a cup of sour cream to the sauce, just because I was craving something a little creamier. Thank you! November 15, 2011 at 7:07pm Reply

  • Jaclyn: I’m so glad you loved them! You’re welcome! November 15, 2011 at 8:11pm Reply

  • Jenn: Enchiladas Verde is one of my favorite dishes! November 20, 2011 at 4:05pm Reply

  • Lavinia: Love this recipe! Great blog! November 23, 2011 at 12:05am Reply

  • Anonymous: yum!!! i doubled the sauce and added onions into the enchiladas November 25, 2011 at 9:16pm Reply

  • Jaclyn: Thanks Lavinia and annonymous poster =)! So glad you enjoyed! November 26, 2011 at 7:27pm Reply

  • Michele @ I love this recipe! I made it over this past weekend! The green sauce is a nice change and everything blends together so well. My whole family loved it and it was not difficult to make at all. Love it love it! November 28, 2011 at 4:04pm Reply

  • Joyce: This looks fabulous. I love green sauce but never had a good recipe for it! I’m going to try making it along with the chicken enchiladas. I think I will do so this weekend!! :) November 28, 2011 at 4:47pm Reply

  • Jaclyn: Thanks Michele and Joyce! November 28, 2011 at 9:32pm Reply

  • Anjie G: Wonderful recipe! My family enjoyed it also. I will make it again for sure. August 30, 2012 at 4:15pm Reply

  • Stacey Beck: For my husbands and mine anniversary we went to a mexican restaurant in Summerfield NC which had the most amazing enchiladas I have ever tasted and now I am determined to make some just as good. I usually put the white sauce on mine so the green sauce will be a new recipe I have to get just right. Thanks for sharing. December 6, 2012 at 12:15pm Reply

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  • Janie: You can also make the tortillas flexible by heating a stack in the microwave. Use a covered dish, or cover with a paper towel and wrap in foil to keep them warm. May 3, 2013 at 8:09am Reply

  • Honey Lime Chicken Enchiladas | Tara's Multicultural Table: […] Adapted from Sew You Think You Can Cook, from Let’s Dish. Green Enchilada Sauce adapted from Cooking Classy 9×13 and 8×8 baking […] October 3, 2014 at 7:55pm Reply

  • Valerie: Love the verde sauce — and I’m thinking the word you might be looking for in relationship to the tortillas is possibly “pliable”? But I like the recipe as is since it made me smile. {grin} December 3, 2014 at 7:37am Reply

  • Doris: Awesome recipe for enchiladas , although I prefer red sauce with mine. I live in North Carolina and our local Harris Teeter store just started offering Guerrero soft tortillas. They are just wonderful! Thanks for a keeper! March 19, 2017 at 9:09am Reply

  • Jant Pierce: What size Guerrero corn tortillas do you recommend? There were several sizes at the grocery store to choose from. thanks April 25, 2017 at 6:48am Reply

  • Debra: Do you put tin foil or a cover over the top while cooking ? May 22, 2017 at 6:50pm Reply

    • Jaclyn: No you don’t need to cover. Hope you love these! May 25, 2017 at 10:57am Reply

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