Chicken Enchiladas with Green Sauce Recipe

Enchiladas are a staple in Mexican cuisine, offering a versatile base for creating delicious, flavorful meals. These rolled tortillas filled with meats, cheese, or beans are then smothered in savory sauce and baked until bubbly and golden. The chicken enchilada, in particular, is a popular choice thanks to its lean protein and adaptability to a variety of sauces. Among these, green sauce (also known as salsa verde) is a beloved variant.

Green enchilada sauce is made from tomatillos, which are small, round green fruits covered by papery husks. The tangy, slightly tart flavor of tomatillos provides a vibrant base for the sauce, which is often complemented by ingredients like cilantro, garlic, onions, and lime.

Chicken enchiladas with green sauce are a great option for both weeknight dinners and special occasions. This recipe offers a rich depth of flavor while being relatively easy to prepare. Whether you’re making this for your family, a dinner party, or even meal prep for the week, it’s sure to be a hit!

Detailed Instructions

Step 1: Prepare the Chicken Filling

1. Cook the Chicken:
   • Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Add the garlic and cook for an additional minute until fragrant.
   • Add the chicken breasts (or thighs), along with the cumin, chili powder, salt, and pepper. Stir the spices around to coat the chicken.
   • Pour in the chicken broth, and bring the mixture to a boil. Once it boils, lower the heat and let it simmer for about 20-30 minutes (depending on the size of the chicken breasts). You want the chicken to be fully cooked and tender.
   • Once the chicken is cooked through, remove it from the pan and let it rest for a few minutes. Then, shred the chicken using two forks. Mix in fresh cilantro if desired. Set aside.

Step 2: Make the Salsa Verde (Green Sauce)

1. Prepare the Tomatillos:
   • Husk the tomatillos and rinse them under cool water to remove any sticky residue.
   • In a saucepan, add the tomatillos, peppers, onion, and garlic. Cover with water and bring to a boil. Once the water is boiling, reduce the heat and simmer for about 10-12 minutes, or until the tomatillos turn soft and are slightly discolored.
2. Blend the Sauce:
   • Carefully remove the vegetables from the water (reserve a little bit of the cooking water in case you need to thin the sauce).
   • Transfer everything to a blender or food processor, along with the cilantro and lime juice. Blend until smooth. If the sauce is too thick, add a bit of the reserved cooking water to achieve the desired consistency.
   • Taste and adjust with salt as necessary. Set aside.

Step 3: Fry the Tortillas

1. Fry the Tortillas:
   • Heat a small amount of oil in a large skillet over medium heat. You only need enough oil to lightly fry the tortillas, not submerge them.
   • Quickly fry each tortilla for 20-30 seconds per side, just enough to soften them. Avoid making them crispy. Remove the tortillas and drain on paper towels to remove excess oil.
2. Optional: To reduce the amount of oil used, you can briefly heat the tortillas in a dry skillet for a few seconds per side. This will make them pliable without extra oil.

Step 4: Assemble the Enchiladas

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Fill the Tortillas:
   • Take each tortilla and spoon a generous amount of shredded chicken into the center. You can add a small spoonful of the salsa verde and a sprinkle of cheese if you like. Roll the tortillas tightly to form enchiladas.
3. Place in Baking Dish:
   • In a 9×13-inch baking dish, spread a thin layer of the green sauce. Then, arrange the rolled tortillas seam-side down in the dish.
4. Top with Sauce and Cheese:
   • Pour the remaining salsa verde over the top of the enchiladas, making sure they are fully covered. Sprinkle with shredded cheese, distributing it evenly over the sauce.
5. Bake the Enchiladas:
   • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas begin to crisp slightly.

Step 5: Serve

1. Serving:
   • Remove the enchiladas from the oven and let them cool for 5-10 minutes.
   • Serve with a dollop of sour cream, a squeeze of fresh lime juice, and a sprinkle of fresh cilantro.

Tips & Variations

1. Make-Ahead Option:
   • You can prepare the chicken and green sauce in advance. Store them separately in the fridge for up to 2 days. When ready to assemble, simply heat them up, and proceed with frying the tortillas and baking.
2. Spicy Adjustment:
   • If you like more heat, add extra jalapeños or serrano peppers to the salsa verde. You can also add a few dashes of hot sauce or chili flakes to the filling.
3. Vegetarian Version:
   • Replace the chicken with roasted vegetables like zucchini, bell peppers, and mushrooms. Black beans can also be a great filling option, providing a rich texture.
4. Cheese Varieties:
   • Instead of a generic Mexican cheese blend, try using cotija cheese for a more traditional flavor or Oaxaca cheese for a meltier, stringy texture.
5. Alternative Sauces:
   • If you prefer a red sauce, you can make salsa roja using dried chiles like guajillo or ancho, which offer a different depth of flavor.

Serving Suggestions

1. Rice and Beans:
   • Serve the enchiladas with sides of Mexican rice and refried beans for a complete meal. You can also add a side salad with a zesty lime vinaigrette.
2. Guacamole:
   • A creamy guacamole with chunks of avocado, cilantro, lime, and salt will pair perfectly with the tangy salsa verde and add freshness to the dish.
3. Pickled Onions:
   • For an extra kick, serve the enchiladas with a side of pickled red onions. The acidity and crunch complement the richness of the dish.

This recipe provides a delicious, comforting dish that is ideal for a hearty meal. It can be adjusted to suit your tastes and dietary preferences, offering a versatile base for different variations. Whether you’re looking for a classic, comforting dinner or a crowd-pleasing dish, chicken enchiladas with green sauce are always a great choice!

Make-Ahead & Storage Tips

1. Make-Ahead Preparation:

• Chicken Filling: You can cook and shred the chicken in advance. It can be stored in an airtight container in the refrigerator for up to 3 days. This will save time when assembling your enchiladas. You can also freeze the cooked and shredded chicken for up to 3 months. Simply thaw it overnight in the fridge before using it.
• Green Sauce: Salsa verde (the green sauce) can also be made ahead. It will stay fresh in the refrigerator for 4-5 days. If you’re prepping even earlier, you can freeze the salsa verde in freezer-safe bags or containers for up to 3 months.

2. Storing Leftovers:

• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The tortillas may soften as they sit, but the flavors will still develop further, making it even tastier the next day.
• Freezing: You can freeze the assembled enchiladas before baking them. To do this, arrange the rolled enchiladas in a baking dish, top with the sauce and cheese, and cover tightly with plastic wrap or foil. Freeze for up to 3 months. When you’re ready to eat them, bake from frozen at 350°F for 40-45 minutes, or until fully heated through and bubbly. You can also freeze the baked enchiladas, though the texture of the tortillas might change slightly.

3. Reheating:

• When reheating, try covering the dish with foil to prevent the cheese from overbaking or drying out. Bake at 350°F for about 15-20 minutes, or until the enchiladas are hot throughout.
• For individual servings, you can microwave them for 1-2 minutes or until heated through. Be sure to cover the enchiladas with a damp paper towel to keep them from drying out.

Alternative Ingredient Options and Variations

While the classic version of chicken enchiladas with green sauce is delicious on its own, here are several ways to make this dish uniquely your own:

1. Chicken Substitutes:

• Shredded Rotisserie Chicken: For even more time-saving, you can use store-bought rotisserie chicken. It’s a great shortcut and adds incredible flavor. Just shred the chicken and combine it with the other spices, broth, and seasonings from the recipe.
• Ground Chicken or Turkey: Ground chicken or turkey can be used as a leaner option. Simply brown the meat in a skillet, season it, and use it as a filling for your enchiladas.
• Shredded Beef or Pork: If you’re looking for a different protein, shredded beef or pork works beautifully with green enchilada sauce. For shredded beef, you can use cuts like brisket or chuck, while pork shoulder or carnitas would be delicious for a smoky, tender variation.
• Vegetarian Option: To make a vegetarian version, you can fill the enchiladas with roasted vegetables such as bell peppers, zucchini, and mushrooms. You can also add black beans or pinto beans to provide protein and texture. For a creamy option, try mixing in some sautéed spinach or sweet potatoes.

2. Sauce Variations:

• Red Enchilada Sauce: If you’re not a fan of green sauce or prefer the rich, earthy flavor of red sauce, feel free to swap out the salsa verde for a red enchilada sauce made with dried chiles like guajillo, ancho, and chipotle.
• Creamy Green Sauce: For a richer variation, you can add sour cream or cream cheese to your salsa verde to make a creamy green enchilada sauce. This will add a velvety texture and a slightly milder flavor.
• Smoky Chipotle Sauce: For a smoky kick, you can blend chipotle peppers in adobo with your salsa verde or even mix in some chipotle powder. This adds depth and a smoky heat to your enchiladas.

3. Cheese Options:

• Oaxaca Cheese: This soft, stringy cheese melts beautifully and is perfect for enchiladas. You can mix it with Monterey Jack cheese for a combination of meltiness and flavor.
• Cotija Cheese: A crumbled cheese that is similar to feta, cotija adds a salty, tangy flavor when sprinkled over the finished enchiladas. It’s great for a topping.
• Vegan Cheese: For a dairy-free version, you can substitute regular cheese with vegan cheese options. Look for brands that melt well, like those made from cashew or almond milk.

Pairing Drinks with Chicken Enchiladas

The bold flavors of chicken enchiladas with green sauce pair wonderfully with a variety of beverages. Here are some great choices:

1. Alcoholic Beverages:

• Margaritas: A classic pairing for Mexican cuisine, margaritas are the perfect balance of tart and sweet, with a little kick from the tequila. Opt for a traditional lime margarita or try variations like mango, strawberry, or tamarind margaritas.
• Beer: Lighter Mexican beers like Corona, Modelo, or Pacifico complement the spices of the enchiladas. If you prefer craft beers, a light pilsner or wheat beer will work well.
• Sangria: A chilled sangria with citrus fruits and a little red wine is another refreshing pairing that complements the rich flavors of the enchiladas.

2. Non-Alcoholic Beverages:

• Agua Fresca: These refreshing Mexican drinks, made with fruit, water, and sugar, are a wonderful option. Try flavors like hibiscus (jamaica), tamarind, or watermelon.
• Iced Tea or Lemonade: A refreshing iced tea (black or green) or a tart, homemade lemonade can provide a nice counterpoint to the savory enchiladas. Consider adding mint or a splash of lime juice for extra flavor.

Cultural and Historical Context of Enchiladas

The word “enchilada” comes from the Spanish verb enchilar, meaning “to season or prepare with chili.” Enchiladas have been a part of Mexican cuisine for centuries, with origins dating back to the Aztec civilization. The Aztecs were known for their use of corn tortillas, which they often filled with beans or meats, and then rolled up before being topped with chili-based sauces.

Over time, the dish evolved, and many different varieties of enchiladas emerged, often reflecting the region where they were made. In northern Mexico, for example, red chili enchiladas are more common, while southern regions are known for their green tomatillo-based sauces.

Enchiladas are a great example of how regional variations and indigenous ingredients have shaped modern Mexican cuisine. Whether made with red or green sauce, chicken or beef, the basic concept of a rolled tortilla filled with flavorful ingredients remains a beloved comfort food for many.

Conclusion

Chicken enchiladas with green sauce are a flavorful and versatile dish that can be easily customized to suit your tastes and dietary preferences. From the tangy tomatillo-based green sauce to the tender shredded chicken filling, every bite of this dish is bursting with authentic Mexican flavor.

Whether you’re making it for a family dinner, a celebration, or meal prep for the week, this recipe offers the perfect balance of flavors and textures. You can experiment with different proteins, sauces, and cheeses, and even make it ahead of time for added convenience. Don’t forget the garnishes—sour cream, cilantro, lime, and a side of rice and beans will elevate the experience.

By following these detailed instructions and tips, you can master the art of enchiladas and bring a little taste of Mexico into your kitchen. So gather your ingredients, fire up the oven, and enjoy a homemade meal that’s as satisfying as it is delicious!

This should provide a complete and thorough guide to making Chicken Enchiladas with Green Sauce from start to finish. Enjoy the process and the meal!

Yield: 10-12 Enchiladas

Chicken Enchiladas with Green Sauce Recipe

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Enchiladas are a staple in Mexican cuisine, offering a versatile base for creating delicious, flavorful meals. These rolled tortillas filled with meats, cheese, or beans are then smothered in savory sauce and baked until bubbly and golden. The chicken enchilada, in particular, is a popular choice thanks to its lean protein and adaptability to a variety of sauces. Among these, green sauce (also known as salsa verde) is a beloved variant.

Prep Time 45 minutes

Cook Time 30 minutes

Ingredients

• For the Green Sauce (Salsa Verde):
• 1 pound tomatillos, husked and rinsed
• 2-3 serrano or jalapeño peppers (adjust based on your heat preference)
• 1 small white onion, quartered
• 2-3 cloves garlic, peeled
• 1 cup fresh cilantro leaves
• Juice of 1 lime
• Salt to taste
• 2 tablespoons olive oil
• For the Chicken Filling:
• 2 pounds boneless, skinless chicken breasts (or thighs for a juicier filling)
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup chicken broth (or water)
• 2 cloves garlic, minced
• 1-2 tablespoons fresh cilantro, chopped (optional)
• For Assembling the Enchiladas:
• 10-12 corn tortillas (6-inch size is ideal)
• 1 ½ to 2 cups shredded cheese (Mexican blend, Monterey Jack, or queso fresco)
• Olive oil or vegetable oil for frying tortillas
• 1 cup sour cream (optional for serving)
• Additional cilantro for garnish (optional)

Instructions

Step 1: Prepare the Chicken Filling

1. Cook the Chicken:
2. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Add the garlic and cook for an additional minute until fragrant.
3. Add the chicken breasts (or thighs), along with the cumin, chili powder, salt, and pepper. Stir the spices around to coat the chicken.
4. Pour in the chicken broth, and bring the mixture to a boil. Once it boils, lower the heat and let it simmer for about 20-30 minutes (depending on the size of the chicken breasts). You want the chicken to be fully cooked and tender.
5. Once the chicken is cooked through, remove it from the pan and let it rest for a few minutes. Then, shred the chicken using two forks. Mix in fresh cilantro if desired. Set aside.

Step 2: Make the Salsa Verde (Green Sauce)

1. Prepare the Tomatillos:
2. Husk the tomatillos and rinse them under cool water to remove any sticky residue.
3. In a saucepan, add the tomatillos, peppers, onion, and garlic. Cover with water and bring to a boil. Once the water is boiling, reduce the heat and simmer for about 10-12 minutes, or until the tomatillos turn soft and are slightly discolored.
4. Blend the Sauce:
5. Carefully remove the vegetables from the water (reserve a little bit of the cooking water in case you need to thin the sauce).
6. Transfer everything to a blender or food processor, along with the cilantro and lime juice. Blend until smooth. If the sauce is too thick, add a bit of the reserved cooking water to achieve the desired consistency.
7. Taste and adjust with salt as necessary. Set aside.

Step 3: Fry the Tortillas

1. Fry the Tortillas:
2. Heat a small amount of oil in a large skillet over medium heat. You only need enough oil to lightly fry the tortillas, not submerge them.
3. Quickly fry each tortilla for 20-30 seconds per side, just enough to soften them. Avoid making them crispy. Remove the tortillas and drain on paper towels to remove excess oil.
4. Optional: To reduce the amount of oil used, you can briefly heat the tortillas in a dry skillet for a few seconds per side. This will make them pliable without extra oil.

Step 4: Assemble the Enchiladas

1. Preheat Oven:
2. Preheat your oven to 350°F (175°C).
3. Fill the Tortillas:
4. Take each tortilla and spoon a generous amount of shredded chicken into the center. You can add a small spoonful of the salsa verde and a sprinkle of cheese if you like. Roll the tortillas tightly to form enchiladas.
5. Place in Baking Dish:
6. In a 9x13-inch baking dish, spread a thin layer of the green sauce. Then, arrange the rolled tortillas seam-side down in the dish.
7. Top with Sauce and Cheese:
8. Pour the remaining salsa verde over the top of the enchiladas, making sure they are fully covered. Sprinkle with shredded cheese, distributing it evenly over the sauce.
9. Bake the Enchiladas:
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas begin to crisp slightly.

Step 5: Serve

1. Serving:
2. Remove the enchiladas from the oven and let them cool for 5-10 minutes.
3. Serve with a dollop of sour cream, a squeeze of fresh lime juice, and a sprinkle of fresh cilantro.

Notes

Chicken Preparation:

For an even quicker version, consider using rotisserie chicken instead of cooking your own chicken. This will save you 20-30 minutes of prep time and still provide delicious, tender chicken.

If you prefer dark meat (such as thighs), feel free to swap the chicken breasts for thighs. They tend to be juicier and can add a richer flavor to the dish.

Tortilla Preparation:

If you want to avoid frying the tortillas but still want them pliable, you can heat them in a dry skillet over medium heat for 15-20 seconds per side. This helps keep them soft and prevents the oil from adding extra calories.

Green Sauce:

You can adjust the spiciness of the salsa verde by adding more or fewer peppers. If you’re sensitive to heat, remove the seeds and veins from the peppers, or just use one pepper instead of two or three.

The salsa verde can be made ahead and stored in the fridge for up to 4-5 days. It’s a great make-ahead option if you’re preparing for a busy week!

Cheese:

Feel free to experiment with different cheese combinations. Monterey Jack and Oaxaca cheese are the most common options, but you can add cheddar, Colby, or pepper jack for a sharper or spicier flavor.

If you like a cheesier dish, feel free to add more cheese on top before baking.

Make-Ahead Option:

You can prepare the enchiladas and assemble them up to 24 hours in advance. Store them covered in the refrigerator and bake them when you're ready to serve. This helps the flavors to meld and saves you time on the day you plan to serve them.

Freezing:

If you want to freeze the enchiladas, assemble the dish (but don’t bake), then cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, cook them directly from frozen at 350°F (175°C) for about 40-45 minutes, or until bubbly and fully heated through.

Spice Level:

The serrano or jalapeño peppers in the salsa verde can be adjusted to your preferred spice level. For a milder version, remove the seeds from the peppers or use fewer of them. For more heat, leave the seeds in or add extra peppers.

Cilantro:

Fresh cilantro adds an aromatic and bright flavor to both the chicken filling and the green sauce. If you're not a fan of cilantro, you can omit it, or substitute it with a handful of chopped parsley for a similar green note.

Garnishes:

Top your enchiladas with your favorite garnishes such as sour cream, guacamole, pickled onions, or a sprinkle of fresh cotija cheese. These toppings will add both flavor and texture.

Vegetarian Option:

For a vegetarian version, swap the chicken for black beans, sweet potatoes, or roasted vegetables like bell peppers, zucchini, or squash. These ingredients pair beautifully with the green sauce and offer a hearty alternative.

Serving Suggestions:

Serve your enchiladas with a side of Mexican rice, refried beans, or a simple side salad with a zesty lime dressing. Pickled vegetables or sautéed corn with chili powder also make great side dishes to complement the enchiladas.