Green Chicken Enchiladas

You’ll love how quickly green chicken enchiladas turn simple ingredients into a comforting, flavorful meal! I’ll show you how to use ground chicken, a tangy green sauce, and melty cheese to make a weeknight dinner that feels special without extra work. If you enjoy enchiladas, you will love this simple traditional chicken enchiladas recipe.

I focus on tender juicy chicken, a bright green sauce, and melty cheese with soft tortillas. Each part affects flavor, texture, and how quickly the meal comes together.

So if you’d like to make some insanely delicious green chicken enchiladas, check out our recipe!

Key Ingredients

• Chicken: I use cooked ground chicken. You can also use shredded chicken, rotisserie or poached, for an even faster prep. It soaks up the sauce well.
• Green sauce: Tomatillos are classic; roasted poblano or canned green enchilada sauce works too. The sauce gives the dish its signature tang and color.
• Sour Cream: I used Mexican crema but you can use traditional sour cream as well. This makes the green sauce creamy and rich with a tangy flavor.
• Tortillas: Corn tortillas are traditional for authentic texture. Flour tortillas make a softer, chewier bake.
• Cheese: Monterey Jack, Oaxaca, or a mild cheddar melt smoothly. Queso fresco or cotija can finish dishes for salt and tang.
• Extras: I add onions, cilantro, and lime to brighten flavors. Sour cream or crema can add creaminess; sliced avocado or pickled onions add contrast.

How To Make Green Chicken Enchiladas

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.

Heat the olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up and season with cumin, paprika, oregano, onion powder, garlic powder, kosher salt, and black pepper. Continue cooking until the chicken is fully browned and fragrant. Then stir in the sauce.

Spoon about ⅓ cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

Top with cheese and then bake!

Green Chicken Enchiladas

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Calories 495

The cheesiest, most gooey, savory green chicken enchiladas wrapped in lightly fried corn tortillas doused in delicious enchilada sauce. Crowd favorite recipe in my household! Leave a comment below about what you think.

Equipment

• 1 Large skillet
• 1 Small/medium skillet to lightly fry tortillas
• Measuring spoons
• Baking dish

Ingredients

• 1 Tbsp. olive oil
• 1 lb. ground chicken
• 2 garlic cloves
• 2 tsp. ground cumin
• 1 tsp paprika
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 4 oz. diced green chiles
• 1 ¼ cups mild salsa verde
• ½ cup Mexican sour cream
• 1 ½ cups shredded Mexican blend cheese divided
• 8-12 flour tortillas 8 or 10-inch
• ¾ tsp Kosher salt and fresh black pepper
• ½ cup cilantro

Toppings

• Cilantro Lime Crema for serving, optional
• Cotija cheese
• Cilantro

Instructions

• Preheat the oven: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
• Cook the chicken filling: Heat the olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up and season with cumin, paprika, oregano, onion powder, garlic powder, kosher salt, and black pepper. Continue cooking until the chicken is fully browned and fragrant.
• Make it creamy and flavorful: Reduce heat to low. Stir in salsa verde, sour cream, cilantro, and ½ cup of the shredded cheese. Mix until the filling is creamy and well combined. Remove from heat.
• Assemble the enchiladas: Spoon about ⅓ cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
• Top with cheese: Sprinkle the remaining 1 cup shredded cheese evenly over the enchiladas.
• Bake: Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
• Serve: Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro and drizzle with cilantro lime crema, if using. Serve warm.

Notes

Nutrition Facts (per enchilada)

• Calories: ~495 kcal
• Protein: ~30 g
• Fat: ~28 g
• Carbohydrates: ~32 g
• Fiber: ~2 g
• Sugar: ~3 g
• Sodium: ~700–900 mg (varies by salsa, cheese, tortillas)