Green Chicken Enchiladas get their name from the addition of salsa verde, which adds a bright, zesty flavor to this Mexican classic. Deliciously fragrant yet mildly spiced, it’s a real crowd pleasing dish that the kids will love too.
This easy enchilada casserole is easy to throw together and cook in under an hour from start to finish, making it an ideal weeknight supper option when you’re craving an enchilada fix!
This Green Chicken Enchilada recipe is a fantastic way to use up any leftover rotisserie or roast chicken (or even turkey around Thanksgiving time!) If you don’t have any leftovers to use up, you can simply simmer chicken thighs or breasts in a broth until cooked before shredding the meat and spooning over some of the liquid.
Shredded chicken is always handy to have on hand, so you might like to make a big batch of it to store in the fridge or freezer.
Similarly, you can make a large batch of the chicken mixture for these enchiladas and freeze the remaining half, so next time all you have to do is roll those babies up and top them with your salsa verde and cheese.
An enticing blend of fresh herbs, garlic, tomatillos, mustard, capers and oil, this punchy sauce makes a great addition to a wide range of Mexican meals.
To make salsa Verde from scratch, simply throw the ingredients into a food processor and your sauce is done, with any leftovers still good for up to 1 week (as long as they’re stored in an airtight container in the fridge).
In a pinch, you can absolutely make these Green Chicken Enchiladas with store bought salsa verde. It won’t have quite the same fresh flavor to it, but it will taste almost as delicious!
This Green Chicken Enchiladas recipe calls for corn tortillas rather than flour, although the flour tend to be larger and are also stronger. That means they will be able to hold on to your enchilada filling while cooking and also won’t go soggy from the moisture. The corn tortilla will add a balance to the already punchy sauce.
The key to keeping your mixture inside the tortilla is not to overload it and to always put your rolled tortillas seam side down into your baking dish.
Also, try to keep most of the filling towards the center of the tortilla when you spoon it on, as when you roll it the filling will spread out to the edges.
What Can I Serve With Green Chicken Enchiladas?
Generous dollops of sour cream and a sprinkling of freshly chopped cilantro, or green onions add a final flourish to this mouthwatering dish, which is a substantial meal on its own.
However, if you would like to stretch your enchiladas a little further you can always serve them with some crispy tortilla chips and a simple green salad with slices of creamy avocado or even with a side of classic rice and beans.
Frequently Asked Questions (FAQ)
Short answer is, yes. It is the same sauce. The main difference is that Green enchiladas sauce is cooked prior to applying it to the tortilla. Salsa Verde is served raw.
This is a personal preference. The green enchiladas sauce has more of a kick, whereas, the red enchilada sauce has a mild sweet flavor.
If you love to experiment, I say go for it as they are both made with tomatoes and tomato sauce.
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Green Chicken Enchiladas – Air Fryer & Oven Option
Air Fryer Option
- 12 Corn tortillas
- 1 Jar enchilada sauce
- 2 Cups Shredded chicken Breast
- 1/2 Tsp. Kosher Salt
- 1/2 Tsp. Ground black pepper
- 2 1/2 Cups Mexican blend cheese plus more if needed
Oven Baked Option
- 16 Corn tortillas
- 2 Jars salsa verde
- 4 Cups Shredded chicken breast
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground Pepper
- 3 ½ Cups Mexican blend cheese plus more if needed
Air Fryer Option
- In a medium sauce pan, add 1 jar of Salsa Verde Enchilada sauce, salt and pepper. Stir. Let simmer on low heat for 10 mintues. In another bowl, add the shredded chicken and cheese. Remove the sauce from the heat and set aside.
- Add a couple spoonful of the sauce to a baking dish suitable to fit the air fryer. Working with one tortilla at a time, add 1 spoonful of the chicken and cheese mixture to the center of the tortilla. Roll the tortilla and place the tortilla downward in the dish. Repeat the steps until is completed. Topped with more sauce, reserving 1 cup of the sauce for later use. Sprinkle with remaining cheese. Add more if necessary. Cook for an additional 10 minutes at 400°Serve warm with remaining sauce.
Oven Baked Option
- In a medium sauce pan, add 2 jars of Salsa Verde Enchilada sauce, salt and pepper. Stir. Let simmer on low heat for 10 mintues. In another bowl, add the shredded chicken and cheese. Remove the sauce from the heat and set aside.
- Add a couple spoonful of the sauce to a baking dish (9×13 dish).Working with one tortilla at a time, add 1 spoonful of the chicken and cheese mixture to the center of the tortilla. Roll the tortilla and place the tortilla downward in the dish. Repeat the steps until is completed. Topped with more sauce, reserving 1 cup of the sauce for later use. Sprinkle with remaining cheese. Add more if necessary. Bake for 15 minutes at 350°Serve warm with remaining sauce.