Enchiladas Verdes

Enchiladas Verdes are better than your favorite restaurant and easy to make at home!

This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite!  Enchiladas Verdes are made with corn tortillas stuffed with tender shredded chicken, green enchilada sauce, sour cream, and cheese then topped with more enchilada sauce and cheese.  I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken.  I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart.  These green enchiladas are also make-ahead and freezer friendly – all instructions included!

top view of enchiladas verdes casserole topped with cheese, cilantro, tomatoes, avocados

EASY CHICKEN verdes ENCHILADAS

 If you’ve been following me for long at all, you know I am a huge enchilada fan. From my crazy popular Salsa Verde Honey Lime Chicken Enchiladas to my Jalapeno Chicken Enchiladas to my Barbacoa Beef Enchiladas to my Creamy Green Chili Chicken Enchiladas to my Breakfast Ham and Cheese Enchiladas – you might be wondering if there is room for one more enchilada recipe? 

The answer is yes, yes and yes when they are as irresistible as these Enchiladas Verdes!

These Enchiladas Verdes are my only enchilada recipe that uses green enchilada sauce and corn tortillas – and it’s about time. They are cheesy, savory, tangy, smoky, flavorful and everything enchiladas should be.  I had to pull myself away from eating an unreasonable portion of these chicken enchiladas – but then I went back for more.

Making chicken enchiladas at home is very easy and I’ve simplified the process even further in this Enchiladas Verdes recipe – and made them more delicious at the same time – winning! 

In most chicken enchilada recipes, the tortillas are just stuffed with chicken and something creamy, but in this Enchiladas Verdes recipe, the chicken is first seasoned with a bevy of smoky fiesta seasonings.  This elevates these Enchiladas Verdes to a whole new level – restaurant level – or beyond. 

The seasoned chicken is combined with enchilada sauce, sour cream, and Monterrey Jack cheese for a one-stop filing instead of tediously layering them separately.

All that goodness gets rolled in chewy corn tortillas then smothered in bright, tangy, green enchilada sauce and of course – more cheese.

This Enchiladas Verdes recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later.  They also make terrific leftovers – even with eggs for breakfast!

This chicken enchilada recipe only calls for a few ingredients, so keep them stocked and you can make them any time. 

Enchiladas Verdes Ingredients:

  • corn tortillas
  • shredded chicken
  • green enchilada sauce
  • sour cream
  • cheese
  • seasonings

Is Salsa Verde the same as green enchilada sauce?

Salsa verde and green enchilada sauce are easy to confuse but they are different.  In fact, they are exactly what their names imply: salsa verde is a salsa made of roasted or raw vegetables and green enchilada sauce is enchilada sauce made of simmered ingredients.  The main difference comes in the texture.

Salsa verde is generally made of roasted tomatillos, serrano or jalapeno peppers, onion, garlic, lime juice and cilantro.  The ingredients are blended together to create a smooth salsa.

Green enchilada sauce contains all of the same ingredients with the addition of flour and chicken broth.  The flour and broth make a roux to thicken the enchilada sauce and then the sauce simmers until thickened. 

For this Enchiladas Verdes recipe, we want green enchilada sauce because it is smoother and slightly creamier than salsa verde and generally less spicy.  I have not tried these green enchiladas with salsa verde, but I imagine it would work fine if that’s what you have on hand.

WHAT CHICKEN IS BEST?

You have two options when it comes to making your own shredded chicken for enchiladas verdes: 1) cooking a whole chicken or 2) make your own shredded chicken by cooking chicken breasts or chicken thighs.

  • Whole Chicken.  Like rotisserie chicken, a whole chicken will give you the winning combo of both light and dark meat. Cooking a whole chicken on the stove takes about 30-35 minutes including chopping the chicken into pieces (most of that is hand’s off simmering), so it is also relatively quick, tastes great and you get the added bonus of homemade chicken stock.  You can also make the enchilada sauce while the chicken is cooking. Instructions to follow.
  • Chicken Breasts or Thighs:  You can make your own shredded chicken with either chicken breasts or chicken thighs so you can always make this Chicken Enchilada recipe with whatever chicken you have on hand.  Chicken thighs will give you juicer, more flavorful chicken, but chicken breasts will work as well.  You will need about 1 ½ pounds chicken breasts or thighs for this recipe.

How to make your Own Shredded Chicken

If you don’t want to run out to the store to purchase rotisserie chicken or spend the $$, it is super easy to make your own shredded chicken!

  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  2. Add one-pound chicken breasts pounded thin (2-3 breasts) and cook 3-5 minutes, or until golden brown on one side.
  3. Flip chicken and add 2 cups chicken broth.  Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is tender enough to shred.  You may need to add more chicken broth if it is already absorbed when you flip your chicken over.  You may substitute the chicken broth with water, but chicken broth will infuse your chicken with more flavor.
  4. Remove chicken from skillet and let rest 5 minutes before shredding.
up close of a spatula digging into cheese enchiladas verdes

Can I use Rotisserie Chicken?

Absolutely!  If you’re looking for the quick and easy enchiladas verdes experience, use a rotisserie chicken.  It’s a big-time saver for a quick weeknight meal and taste fabulous.  Rotisserie chicken is a combination of light and dark meat so it’s extra juicy and flavorful.  It is also beautifully tender, delicately seasoned and delicious plain, so it makes a fabulous starting point for enchiladas.  You will need 3 ½ cups shredded chicken for this recipe which will be most of one rotisserie chicken. If your chicken doesn’t have quite that much chicken, then it is fine to use a little less. 

Flour or Corn Tortillas?

I love all my chicken enchilada recipes that use flour tortillas, but I HIIGHY prefer and recommend corn tortillas in this Enchiladas Verdes recipe.  Corn tortillas boast a robust flavor of toasted corn that is made for the tangy, bright green enchilada sauce. They make each other better.  If you use flour tortillas which are neutral in flavor, you will be missing a dynamic flavor element of these chicken enchiladas.

Another bonus of corn tortillas is they reheat and freeze better than flour tortillas. While flour tortillas are delicious right away, they tend to get soggy when frozen, whereas corn tortillas hold their shape.

If you have been wary about using corn tortillas in enchiladas because they fall apart just by rolling, never fear!  I have a foolproof method of preparing the corn tortillas so they don’t tear, crumble or fall apart.  See below.

CAN I USE FLOUR TORTILLAS?

You can certainly use flour tortillas if that is what your family prefers!  I recommend toasting the tortillas in a skillet or over an open gas flame first to help prevent them from becoming soggy.  

HOW TO PREVENT CORN TORTILLAS FROM TEARING 

  • Use high quality tortillas.  For all of my taco recipes, I highly recommend La Tortilla Factory corn tortillas because they are thicker and don’t tear even when being piled with toppings or rolling enchiladas.  They come in 8 per package which means you will need 2 packages for this Chicken Enchilada recipe.  They are more expensive BUT less than dining out!  Warning: be aware that this brand of corn tortillas is not gluten free as it does contain corn AND wheat.
  • Flash fry tortillas.  If you don’t use quality corn tortillas, they will tear or completely fall apart if you try and roll them straight out of the package. Even if you dip them in enchilada sauce first, they will still break; but if you flash fry them, they emerge completely pliable.  Frying the tortillas also enhances the corn flavor – yum!
  • Microwave: If you don’t want to fry your tortillas, you can soften them in the microwave instead but I don’t find this method 100% fool proof – your call.  No one will really know if they have a couple cracks once they are smothered in enchilada sauce and cheese.
  • Dip in enchilada sauce.  If you use quality, thick tortillas, you won’t need the additional step of dipping them in enchilada sauce. If your tortillas are prone to tearing, however, immersing them in enchilada sauce makes them more pliable and creates a protective, cohesive coating.  

While the steps of frying or microwaving and dipping might seem like a hassle, they only take a total of 30 seconds per tortilla (less if microwaving) and are SO worth the effort so you can use corn tortillas – because then you get to taste corn tortillas.

enchiladas verdes ingredients

In addition to chicken and tortillas, you will need the following:

  • green enchilada sauce: use mild green enchilada sauce so you can customize the heat otherwise the enchiladas will be too spicy.
  • cheese: I love the combination of both sharp cheddar and Monterrey Jack cheese in enchiladas verdes.  Sharp cheese cuts through the enchilada sauce and offers a distinct flavor contrast whereas Monterrey Jack is milder so it complements the sauce and offers hints of creamy, buttery flavor. Please use freshly grated cheese because pre-shredded packaged cheeses use anti-clumping chemicals which prevent them from melting as well.
  • tortillas: I recommend corn tortillas because the corn flavor pairs fantastically with the verde sauce. If you use flour tortillas which are neutral in flavor, you will be missing a dynamic flavor element. 
  • sour cream: makes for an extra creamy filling. You may substitute with Greek yogurt.
  • seasonings: chili powder, ground cumin, onion powder, garlic powder, smoked paprika, salt, pepper and chipotle powder round out the flavor profile and make this the best enchiladas verdes recipe!

How to Make Chicken Enchiladas

Filling:  The star of any enchilada is the filling and this Enchiladas Verde filling is spectacular – and SO easy!  I use an easy shortcut method by stirring all the filling ingredients together in one bowl.  This eliminates all the steps of layering each individual tortilla with chicken, cheese and sauce.

Instead, we simply add ½ cup enchilada sauce, 1 cup sour cream and all filling seasonings to a large bowl and stir together. 

Stir in shredded chicken until combined followed by cheese until evenly combined.

How quick and easy was that?!

showing how to make chicken enchiladas by mixing chicken, sour cream, green enchilada sauce and cheese together in a white bowl.

Flash Fry Tortillas:  Heat enough canola or vegetable oil in a cast iron/medium skillet so it covers the bottom.  Once hot, add a tortilla and flash fry for about 10 seconds on each side.  The word “fry” might be misleading – you just want to heat the tortilla until soft with a few bubbles but not brown or crispy at all.  They basically will look the same color when you are done but they will be softened and no longer crumbly.

showing how to make chicken enchiladas by draining fried corn tortillas on a paper towel

OR Microwave Tortillas:  You can microwave the tortillas instead of frying but it does not work as well as foolproof frying.  To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 50 seconds so they are warm and pliable.  Proceed to dip these tortillas in enchilada sauce and fill before microwaving the second batch. Keep the tortillas you aren’t using covered with a dish cloth to stay warm.

Dip Tortillas: Dip each tortilla in enchilada sauce then place on a cutting board to fill.  The enchilada sauce makes the tortilla even more pliable to prevent tearing and infuses it with verde goodness through and through.

showing how to make enchiladas verdes by dipping corn tortillas in enchilada sauce

Fill Tortillas:  Add a generous amount of filling (about 1/3 cup) to the center of each tortilla. 

showing how to make enchiladas verdes by adding chicken to the center of corn tortillas

Roll Tortillas:  Roll up each tortilla and place seam side down in prepared baking dish.  If your tortillas seem like a tight fit, that’s fine – just squeeze them in! 

Get Saucy:  Pour all remaining enchilada sauce left in the can and from the pie dish you used to dip the tortillas all over the enchiladas.  Try and spread the enchilada sauce evenly over the top so none of the tortillas are dry.

Get Cheesy: Sprinkle with 1 ½ cups cheese.  You can use less cheese if you like, but more cheese means more delicious.    

showing how to make chicken enchiladas by topping with cheese

How Long to bake Enchiladas?

Bake Enchiladas Verdes at 350 degrees for 25 minutes, or until bubbly. Broil until cheese is golden in spots. You don’t want to broil too long though or the cheese won’t be as gooey. 

showing how to make enchiladas verdes by baking and topping with cheese, cilantro, tomatoes, avocados

Helpful Tips to make Enchiladas Verdes

  • Use canned green enchilada sauce as opposed to jarred salsa verde.  They are similar but not the same.
  • Use MILD green enchilada sauce.  If you use hot enchilada sauce, your Enchiladas Verdes might be WAY too spicy. Instead, add hot sauce to taste if you like it spicier.
  • To make these green enchiladas come together super quickly, use rotisserie or prepare your own shredded chicken in advance.  I’ve included instructions on how to make your own shredded section in the post.
  • You can customize your chicken enchiladas with any vegetables you like.  I’ve included some ideas below.  If you add veggies, you will want to use less chicken or there will be too much filling.
  • I prefer corn tortillas but you may use flour tortillas.  If you use flour tortillas you do not need to fry them or dip them in the green enchilada sauce.

Enchiladas verdes variations

I love these Enchiladas Verdes simple with chicken and cheese, but you can customize them in SO many different ways:

  • add black beans, white beans or refried beans
  • add rice or sweet potatoes
  • add olives or fire roasted tomatoes
  • add spinach or other veggies such as corn or zucchini
  • use more or less cheese
  • use flour or corn tortillas
  • substitute Greek yogurt for the sour cream
  • top with all or some of your favs such as sour cream (highly recommend), cilantro, jalapenos, avocados, tomatoes, black olives
  • add hot sauce to your enchiladas once their baked.  I suggest this after-cooking addition so everyone can customize the heat of their own enchiladas
top view of half eaten enchiladas verdes suzias with a spatula

WHAT TOPPINGS FOR ENCHILADAS VERDES?

These Enchiladas Verdes are stand alone addicting, but as is the case with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup, they are even better with toppings!   Here are some of our favs:

  • Sour cream or Greek yogurt:  the bright tangy creaminess cuts through and compliments the earthy flavor profile.
  • Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.
  • Pico de gallo:  is fresh tomato salsa that adds a vibrant, punchy freshness.  You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Cilantro:  if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead for a fresh, zesty flair.
  • Avocado Crema: if you’ve been following me for long, you know I top practically everything with avocado crema – AKA my addiction.  Avocado crema is a marriage of avocados, sour cream and lime juice. It is wonderfully silky, tangy and just takes minutes to make in your blender.  The luscious, refreshing tanginess cuts through and compliments the robust, chili flavors of the enchiladas.
  • Guacamole:  use my homemade guacamole recipe (amazing!) I use in my Street Tacos, your favorite recipe or even use store bought.
  • Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess. You might want to add a splash of lime juice if you use plain avocados.
  • Hot Sauce: pass around the hot sauce so individuals can customize the heat.
  • Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or pickled jalapenos.

What to serve with Enchiladas?

These Enchiladas Verdes are so flavorful, I love serving them with just plain rice and a big green salad.  If you’re looking to get a little more creative, they are also delicious with:

WHAT CAN I PREP AHEAD?

You can prep the Enchiladas Verdes ahead of time in steps – any or all of the following: 

  • Shred chicken: either shred rotisserie chicken, thaw pre-shredded chicken, or make your own shredded chicken. Store in the refrigerator until ready to use.
  • Make filling: mix together all of the filling ingredients so you’re ready for super quick assembly.
  • Flash fry tortillas. flash fry the tortillas then store them in an airtight container. When ready to use, wrap a stack in damp paper towels or a clean kitchen cloth and microwave for 30 seconds to 1 minute.  Fill and roll tortillas while they’re still warm then repeat with remaining tortillas. 

CAN CHICKEN ENCHILADAS BE MADE AHEAD OF TIME?

Yes!  These Enchiladas Verdes make a fabulous make ahead dinner you can assemble ahead of time then just pop in the oven!  To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.

You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.

HOW TO REHEAT ENCHILADAS verdes?

This easy Chicken Enchilada recipe keeps and reheats well both in the oven and in the microwave when using corn tortillas:

  • OVEN:  cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
  • MICROWAVE:  you can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds.  Continue to microwave at 30 second intervals until heated through.

How Long are Enchiladas Good For?

Chicken Enchiladas should be covered tightly in plastic wrap or foil and stored in the refrigerator.  When stored correctly, these Enchiladas Verdes are good for about 5 days.  

HOW TO FREEZE ENCHILADAS?

While some enchiladas don’t freeze as well due to a cream-based sauce these Enchiladas Verdes freeze great!   You can even double the recipe so you can enjoy one casserole now and one later.

I like to freeze my chicken enchiladas in a disposable pan for easy cleanup, but any 9×13 pan will also work.  To freeze enchiladas:

  1. Assemble enchiladas up to the point of adding the cheese on top.  You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.  
  2. Wrap the pan tightly in plastic wrap a couple times then then cover with foil.  Label and freeze for up to three months. 
  3. When ready to eat, let enchiladas thaw in the fridge overnight.
  4. Add cheese, cover and bake at 350 degrees for 30 minutes.  Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
  5. Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.

MORE CHICKEN ENCHILADA RECIPES!

If you love chicken enchiladas, you will love my other chicken enchilada recipes!  Each one of them boasts a different flavor profile from honey lime salsa verde sauce to creamy jalapeno sour cream sauce, to green enchilada sauce to creamy green chile sauce so you can have a new taste bud thrilling experience every time:

  • Chicken Enchiladas with the BEST homemade red enchilada sauce.  The sauce really elevates this recipe into restaurant quality splendor – you’ll never go back to store bought again!  
  • Salsa Verde Honey Lime Chicken Enchiladas:  These are my most popular chicken enchiladas and one of my husband’s favorite recipes of all time.   They are a tantalizing combination of robust seasonings, tender chicken and sweet and tangy salsa verde sauce – and of course Pepper Jack cheese. 
  • Creamy Green Chili Chicken Enchiladas: These are tied for my most favorite chicken enchilada recipe.  They are addictingly rich, creamy, cheesy, tangy, saucy, with flavor exploding homemade green chilie sour cream sauce.
  • Cheesy Jalapeno Chicken Enchiladas:  These chicken enchiladas are irresistibly cheesy, stuffed with juicy chicken, both Monterrey Jack cheese and sharp cheddar cheese then doused in the most irresistible creamy jalapeno lime sour cream sauce – and of course topped with more cheese. 
  • Enchiladas Verdes: This chicken enchilada recipe is my only recipe (so far) that uses green enchilada sauce and corn tortillas.  They are cheesy, savory, tangy, smoky, flavorful and everything enchiladas should be.  I had to pull myself away from eating an unreasonable portion of these chicken enchiladas – but then I went back for more.
  • Barbacoa Beef Enchiladas these beef enchiladas need an honorable mention because they are my only beef enchilada recipe – so far.  They are bursting with unbelievably tender, flavorful Beef Barbacoa, loaded with cheese then smothered in rich, tangy enchilada sauce.

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a serving of enchiladas verdes casserole on a white plate with a fork scooping up a bitee

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top view of enchiladas verdes casserole topped with cheese, cilantro, tomatoes, avocados

Enchiladas Verdes

This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite! Enchiladas Verdes are made with corn tortillas stuffed with tender shredded chicken, green enchilada sauce, sour cream, and cheese then topped with more enchilada sauce and cheese. I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken. I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart. These green enchiladas are also make-ahead and freezer friendly – all instructions included!
Servings: 6 -8 servings
Prep Time: 25 minutes
Cook Time: 25 minutes

Ingredients

  • 1 28 oz. can mild green enchilada sauce divided
  • 1 1/2 cups shredded Monterrey Jack cheese
  • 12-14 corn tortillas
  • canola or vegetable oil optional

Filling

  • 1/2 cup enchilada sauce (from above can)
  • 1 cup sour cream or Greek yogurt
  • 1 tablespoon chili powder
  • 1 tsp EACH ground cumin, onion powder, garlic powder
  • 1/2 tsp EACH smoked paprika, salt
  • 1/4-1/2 teaspoon chipotle powder
  • 1/4 teaspoon pepper
  • 3 1/2 cups shredded chicken about 1 ½ pounds
  • 2 1/2 cups shredded Monterrey Jack cheese

Instructions

  • In a large bowl, whisk together ½ cup enchilada sauce, 1 cup sour cream and all filling seasonings. Stir in chicken until combined followed by 2 ½ cups cheese until evenly combined. Set aside.
  • Lightly spray a 9x13 baking dish with nonstick cooking spray and pour ½ cup enchilada sauce evenly over the bottom. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later).
  • Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas. **(See microwave option in notes)
  • Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about ⅓ cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
  • Pour all remaining enchilada sauce over the enchiladas (from the can and pie dish). Sprinkle with 1 ½ cups cheese.
  • Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Broil until cheese is golden. Sprinkle with chopped cilantro and other desired toppings.

Notes

How to Microwave Tortillas instead of Fry

**Frying the tortillas prevents them from tearing. You can microwave the tortillas instead but it does not work as well as foolproof frying. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 50 seconds so they are warm and pliable. Proceed to dip these tortillas in enchilada sauce and fill before microwaving the second batch. Keep the tortillas you aren’t using covered with a dish cloth to stay warm.

Make Ahead 

Prepare chicken enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.  You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.

HOW TO FREEZE ENCHILADAS

  1. Assemble enchiladas up to the point of adding the cheese on top. You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.  
  2. Wrap the pan tightly in plastic wrap a couple times then then cover with foil. Label and freeze for up to three months. 
  3. When ready to eat, let enchiladas thaw in the fridge overnight.
  4. Add cheese, cover and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
  5. Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.

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22 Comments

  1. Naomi says

    Jen, these sound amazing, and I can’t wait to try them! You come up with some great tips to make cooking successful. Corn tortillas can be a challenge sometimes and I love the tip to keep them from tearing. I see some enchiladas in my very near future. Thanks!

    • Jen says

      Thanks so much Naomi, I’m so excited for you to try them too, I think you will LOVE them! Can’t wait to hear what you think!

  2. Cathy says

    You mention using mild canned chopped green chilis, but I don’t see them in the actual recipe. Add a can to the filling mixture?

    • Jen says

      Great catch Cathy! No green chilies required. I initially included them in the recipe but removed them the second go around. Sorry about the confusion!

  3. Linda Manning says

    Hi Jen, I love your recipes and always “flash fry” my corn tortillas and set them on layered paper towels to absorb the excess oil. Just a comment on using flour tortillas, I find they are good for eating right away and I like to make them spicier, but they don’t make very good leftovers as the flour tortilla gets soggy. Corn tortilla enchiladas are best for leftovers or freezing for another day (I always make a double batch)!

    • Jen says

      Great point Linda! Corn tortillas definitely make better leftovers – another win for Enchiladas Verdes!

  4. Rose Mary George says

    This looks stunning and delicious!

    • Jen says

      Thank you so much! I think you’ll love it!

  5. Layne says

    Heidi helped me make these today and she actually ate dinner which is a huge victory these days! Love that I could make it this morning and pop it in the oven!

    • Jen says

      Yes! I bet that’s so nice to find something she will eat! I love imagining you two cuties in the kitchen together!

  6. Sue says

    These are great! I added zucchini and bell peppers. I used flour tortillas because that is what I had on hand. Thanks for posting how to make the shredded chicken. I am an inexperienced cook and all your detailed suggestions really helped me.

    • Jen says

      Thank you so much Sue! I’m so pleased you found all my details helpful and I love your addition of veggies too!

  7. Janelle C. says

    Made your recipe for the second time last night for dinner. I must say, I won’t skip the “fry” step for the tortillas ever again. I microwaved them the first time and, really, the fry method doesn’t take very long and it gives a much better result. I use yellow corn tortillas (my fave) always for enchiladas. I’ve always preferred chicken enchiladas with a verde sauce and this recipe fits the bill perfectly! It’s my new “go-to” for chicken enchiladas.

    • Jen says

      I’m thrilled these Enchiladas Verdes are your new go-to enchiladas recipe, thank you Janelle! And I agree, frying the tortillas makes a HUGE difference!

  8. Christina S. says

    I had been looking for an enchilada verdes recipe for a couple of weeks. I finally settled on this one. So, glad I did. I made this tonight for dinner. It was delicious. I used corn tortillas and flash fried them. My enchiladas rolled up perfectly with no cracks. In my opinion, you have to use corn tortillas for this dish and it’s worth the small amount of time to prepare them. They add so much to the flavor. The only change I made was to add a can of green chiles to the chicken filling just to make it a little more “verde”. 😉 The thing that set this recipe apart is the spices. Most of the other enchilada recipes I saw just looked a little bland with basically no spices added. Thanks for this recipe.

    • Jen says

      You’re so welcome Christina, thanks so much for the awesome review! I’m thrilled this enchiladas verde was a winner!

  9. Debbie says

    I want do layered, not rolled. Can I skip flash fried on tortillas?

  10. Kerri says

    We’ve tried a few of your recipes lately and love them! But what brand of corn tortillas do you recommend?? Every one we’ve tried they fall apart immediately & I love corn tortillas so it’s very disappointing!

    • Jen says

      Thank you so much Kerri, I’m so pleased you’re enjoying my recipes! La Tortilla Factory Corn Tortillas are the best ever – they definitely won’t fall apart on you. They usually aren’t carried at main grocery stores but I find mine at Sprouts.

  11. Ashley says

    This recipe looks delicious! Are these spicy? We have a toddler and I’m wondering if I need to cut back the seasoning for him to enjoy them. Thank you!

    • Jen says

      I would skip the chipotle powder and you’re good to go, enjoy!