Green Chicken Enchiladas Recipe (2024)

Hi all! After reading your comments, we retested the recipe, and we agree that doubling the sauce is the way to go. We've updated the recipe accordingly. Thanks, and happy cooking!

add some whole cumin. rub it between your hands and add to oil when frying the onion. Add some mexican oregano when the sauce goes to simmer.

No chicken required! I used red kidney beans and quinoa. Delicious! :)

This enchilada sauce is so good and easy to make that I've started making it in batches to keep in the fridge. Tomatillos are $1/lb here in Southern California so it is a sauce I plan to keep on hand often. Goes well on eggs for a green huevos rancheros, as a dip for tortilla chips, and probably a hundred other uses.

I skip the skillet and instead put the halved tomatillos, quartered onions and jalapeño (a halved full pepper) and a few garlic cloves on a foil-lined sheet and broil until somewhat charred, flipping once the first side is ready (hiding the garlic under tomatillos when flipped to keep from burning). Then purée in the processor with cilantro as instructed with a bit of cumin added. Lovely.

If you're short on time or don't have tomatillos readily available, Trader Joe's salsa verde works quite well. I also occasionally substitute shredded cheddar/jack cheeses and add some thin sliced red pepper, chopped spinach and black beans into the rolled tortillas. Not authentic (more like rolled nachos), but a one dish dinner and crowd pleaser with some extra nutrition thrown in.

As with all chicken recipes, this probably doesn't take into account the ginormous size of chicken breasts available today. You can probably get by with 2 or 3, instead of 4, and you either need to increase poaching time or cut each breast in half before poaching.

Good, green chicken enchilada recipe. All the suggested tweaks for enriching the flavor are sound: cumin, mex. oregano, roasting the tomatillos/onions (we char 'em a bit on our cast iron griddle or over the open stove flame ...). Making extra sauce is also a great idea: to either sauce these up more, or save for later. As for the chicken: no need to poach... it's a GREAT recipe for leftover rotisserie chicken. W/Costco roto chixs @ $4.99, that's an easy, no brainer, good value.

I include Jack Cheese with the chicken before I roll them up. Then sprinkle the queso fresco on top. Poach the chicken in half chicken stock half water, also add cumin, bay leaf, cayenne, salt, pepper to the liquid. It Intensifies the flavor......in a good way. Garnish with cilantro and serve with refried beans that you make by using whole pintos and mashing (and cook them with lard if you want them to taste like what you get in a Mexican restaurant).

Instead of heating the tortillas one by one, I heated three at a time in my largest cast iron fry pan (they overlapped slightly in the middle.) Then I stacked them up, wrapped up in a kitchen towel, until I was ready to assemble the enchiladas. They steamed nicely inside the towel while I finished the sauce and were warm and pliable and convenient for assembly.

I am writing in Oakland in September, and the Hatch green chiles are in season. If you can find them where you are, substitute them for the tomatillos (or blend them) for a treat. And if you can get fresh fire roasted Hatch chiles ... mmmmm.

If one is feeling particularly lazy, one could skip the rolling step.Simply fry the tortillas as instructed and then layer into the casserole dish lasagna-style. Add shredded cheese in each layer for a little extra yum.

Good base, but the proportions are off. We used 667grams of cooked, shredded chicken. This is almost half of the the suggested amount. This ended up filling 16 corn tortillas. Also, 2 large white onions is too much. We used only one. To make the sauce a little more interesting, we added cumin and lime juice as well. Overall, yummy!

This recipe has a lot of opportunity to amplify flavor. Season chicken after shredding with oregano and cumin. Simplify prep by roasting/broiling the sauce ingredients in the oven with a few fat cloves of garlic. I agree with other reviewers that 2-3 chicken breasts is enough. I did use one onion in the sauce, but you do definitely do not need another whole raw onion for this dish. I added half of the second onion and more garlic cloves to the poaching liquid for the chicken breasts.

16 ounce jar of tomatillo salsa worked great when the shop had no fresh or canned.

Fantastic. Got snookered on the corn tortillas and used flour. Still delicious.

Bland is not the word, maybe mushy and tasteless is better.

Yes! Double the sauce.

With the variety of chicken breast sizes it would be helpful to have the lbs. of chicken needed not just the number of breasts. This is also true for any other meat or vegetables (or the number of cups, as applicable).

I used the air fryer to cook some chicken thighs which had marinated for a bit in the green sauce.

We had leftovers from roasted squash tacos so I added a slice of roasted and seasoned butternut squash to each enchilada, along with a tablespoon of frozen corn for colour and variety. Used a mix of cotija and jack cheese. Lots of salsa verde. A big hit in my house. Agree with whoever said this would work equally well with beans.

Add cumin and oregano with onions

I much prefer when the picture matches the recipe. This recipe calls for 12 enchiladas but there are only 7 shown in the picture of the recommend pan. It was good but I struggled with the proportions.

This recipe helped me use up some leftover rotisserie chicken as the filling.

I made exactly as specified except used just one pepper as they are v hot. Used the rotisserie chicken option. Delicious. Family loved it The sauce was watery so tortillas got a bit soggy. I think I would strain water from salsa next time.

This was absolutely delicious. We didn't double the sauce because we couldn't find 2 lbs of tomatillos, but it was still incredible with a deep and delicious flavor. Next time we will definitely double it!

I used both corn and flour tortillas and the corn was definitely better.

Add shredded jack cheese as u wrap, use rotisserie chicken, heat tortillas in oil in skillet, try adding lime, ancho chili powder, chipotle chili sauce, or oregano

We’ve been making a version of this for years, and I must say that roasted chile is an absolute must. Shredded pork also works really well vs chicken.

Tried both this and the other Chicken Enchilada with Salsa Verde recipe - thought the other one was spicier and more “herby fresh”.