Green Enchiladas With Chicken

The first time I made green enchiladas was on a rainy Tuesday when I needed something that felt like a warm hug but wasn't my usual red sauce routine. My grandmother had always used red sauce, but I'd been craving that bright, tangy something different, and the way these smelled while bubbling away in the oven made the entire kitchen feel like a completely different place. Now they've become my go-to when friends come over feeling homesick or just need dinner that feels like someone really cared about making it.

Last winter, my friend Sarah showed up at my door exhausted from a long week at work, and I threw these together while she curled up on my couch with a glass of wine. Watching her face light up when she took that first bite, steam curling up from the plate, reminded me why comfort food exists in the first place. She asked for the recipe before she even finished her second enchilada.

Ingredients

• 2 cups cooked chicken breast, shredded: I usually roast extra chicken on Sunday or grab a rotisserie chicken, but leftover turkey works surprisingly well too
• 1/2 cup white onion, finely chopped: Don't rush this step, tiny onion pieces distribute sweetness evenly instead of creating raw onion pockets
• 2 cloves garlic, minced: Fresh garlic makes a difference here, jarred stuff can turn bitter in the oven
• 1 tablespoon olive oil: Just enough to sauté the aromatics without making the filling greasy
• 1/2 teaspoon ground cumin: This warm spice bridges the gap between the chicken and that tangy green sauce
• 1/2 teaspoon dried oregano: Mexican oregano has a lovely citrus note, but regular works in a pinch
• 1/4 teaspoon salt: Keep it light since the sauce and cheese will bring their own saltiness
• 1/4 teaspoon black pepper: Freshly cracked adds a little warmth that ties everything together
• 2 cups green enchilada sauce: Store-bought is perfectly fine, but if you find tomatillos on sale, homemade sauce is a game changer
• 1/4 cup fresh cilantro, chopped: Stir this right into the sauce for little bursts of fresh herb flavor
• 1 tablespoon lime juice: This little acid wake-up call makes the whole sauce sing
• 12 corn tortillas: White corn tortillas are more tender, yellow corn holds up better, either works beautifully
• 1 1/2 cups shredded Monterey Jack cheese: Melts like a dream without the oiliness that cheddar sometimes brings
• 1/2 cup sour cream, for serving: Cool and creamy against that tangy sauce is absolutely essential
• 1/4 cup fresh cilantro, chopped, for garnish: Fresh herbs on top make everything look and taste restaurant-worthy
• 1/2 cup diced avocado (optional): But honestly never optional in my house, that creamy coolness completes the dish

Instructions

Get your oven ready:

Preheat to 375°F and grab your 9x13 baking dish, giving it a quick grease with olive oil or cooking spray

Build the flavor foundation:

Warm that olive oil in a skillet over medium heat, sauté the onion for 3 to 4 minutes until it goes translucent and sweet, then stir in garlic, cumin, and oregano for just 1 minute until fragrant

Make the filling sing:

Add shredded chicken, salt, and pepper, mix everything together, and let it cook for 2 minutes so all those spices coat every strand of chicken

Wake up the sauce:

Stir chopped cilantro and lime juice into your green enchilada sauce, this tiny step makes store-bought sauce taste remarkably fresh

Work some tortilla magic:

Wrap tortillas in damp paper towels and microwave for 45 seconds, this trick prevents cracking when you roll them

Start the layers:

Spread 1/2 cup sauce across the bottom of your baking dish, this prevents sticking and starts building those delicious saucy edges

Roll them up tight:

Fill each tortilla with about 2 tablespoons chicken mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish

Sauce and cheese time:

Pour remaining sauce evenly over all the enchiladas, then shower that remaining Monterey Jack across the top

Into the oven:

Bake uncovered for 25 to 30 minutes until the cheese is bubbling and starting to turn golden in spots

The hardest part:

Let them cool for 5 minutes so the sauce sets up slightly, then top with sour cream, avocado, and extra cilantro before serving

Save

These became my daughters absolute favorite after she tried them at a friends house and came home begging me to learn how to make them properly. Now whenever she's having a rough week at school, she'll text me asking if green enchilada night is happening soon, and I know exactly what to do.

Make-Ahead Magic

You can assemble the entire dish up to 24 hours ahead, cover it tightly, and keep it in the refrigerator until you're ready to bake. The flavors actually meld together even more beautifully overnight.

Freezer Friendly

I often make a double batch and freeze one pan, wrapped tightly in foil and plastic, for those nights when cooking feels impossible. Thaw overnight in the refrigerator and bake as directed, adding 5 to 10 minutes if it's still cold in the center.

Serving Suggestions

A simple Mexican rice or refried beans on the side turns this into a complete meal that feels like something you'd order at your favorite restaurant. Some warm corn tortillas on the side never hurt either.

• A crisp Mexican lager cuts through the richness beautifully
• Light Sauvignon Blanc complements the tangy green sauce without overpowering it
• Spicy black beans on the side add protein and make the meal more substantial

Save

There's something about pulling this bubbling dish out of the oven that makes any Tuesday night feel like a celebration. Hope these become a comfort food staple in your house too.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes! Substitute the chicken with sautéed mushrooms or black beans for a delicious vegetarian version. You can also add extra vegetables like spinach or bell peppers to the filling.

→ What type of tortillas work best?

Corn tortillas are traditional for enchiladas and work perfectly here. Make sure to soften them slightly before rolling to prevent cracking. Flour tortillas can also be used if you prefer.

→ How can I make the sauce spicier?

Add chopped green chilies or jalapeños to the sauce, or mix in some chili powder. You can also serve with hot sauce on the side for those who like extra heat.

→ Can this be made ahead of time?

Yes! Assemble the enchiladas and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.

→ What's the best way to shred the chicken?

Use two forks to shred the cooked chicken against the grain. For even smaller pieces, pulse briefly in a food processor. Make sure it's tender and easy to roll in tortillas.