Chicken Enchilada Recipe With Green Sauce

I firmly believe that homemade enchiladas are the ultimate comfort food for a family dinner.

This particular chicken enchilada recipe with green sauce takes the classic meal to the next level, using a vibrant homemade tomatillo sauce that far surpasses anything you can buy canned. The real secret to making this dish truly special is the Zesty Avocado Crema Swirl, which adds a cool, creamy finish that perfectly balances the spice. This easy, step-by-step recipe focuses on creating a high-protein, family-friendly meal that tastes like it came from a restaurant, but without the hassle. It’s a new favorite that everyone will ask for again and again.

Ingredients

• Shredded Chicken Breast
  About 500g (1.1 lb) boneless, skinless breast, cooked and shredded. For a major time-saving shortcut, use pre-cooked rotisserie chicken instead; just remove the skin and shred the meat.
• Tomatillos and Jalapeños
  680g (1.5 lb) fresh tomatillos, husked and rinsed thoroughly. 2-3 jalapeño peppers; remove the stems and seeds for less heat, leave them in for extra spice.
• Aromatics and Spices
  1 medium white onion, finely diced (divided usage for sauce and filling). 3 cloves garlic, minced (divided usage for sauce and filling). 5 ml (1 tsp) ground cumin and 2.5 ml (½ tsp) dried oregano.
• Liquid Base
  180 ml (¾ cup) chicken broth, divided for sauce and filling. 45 ml (3 tbsp) fresh lime juice, divided; enhances the zesty flavor of both the sauce and the crema.
• Creamy Topping Ingredients
  1 ripe avocado, pitted and scooped out. 200 g (7 oz) sour cream (or plain full-fat Greek yogurt for a healthier option) gives the richest, silkiest texture for the crema swirl.
• Assembly Components
  12 corn tortillas; warming them briefly is essential to prevent cracking when rolling. 280 g (10 oz) Monterey Jack cheese, shredded; choose a pre-shredded bag for convenience, or shred a block for superior melting.
• Garnishes and Pantry Staples
  30 ml (2 tbsp) vegetable oil, divided. 1 bunch fresh cilantro, divided; plus salt and pepper to taste.

Instructions

1. Prepare the Chicken and Preheat Oven
   Preheat oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Boil the boneless chicken breast in water for 15-20 minutes until thoroughly cooked through. Remove the chicken, let it cool slightly, and shred it. Set the shredded chicken aside while you prepare the sauce and filling components for this chicken enchilada recipe with green sauce.
2. Roast Ingredients for the Green Sauce
   On a large baking sheet, spread out the husked tomatillos, jalapeños, half of the diced onion, and 2 cloves minced garlic. Broil for 10-15 minutes until the vegetables soften and develop some char marks; watch closely to avoid burning the garlic. Transfer the roasted ingredients to a blender with half of the cilantro, 30 ml (2 tbsp) lime juice, a bit of cumin and oregano, and most of the chicken broth.
3. Blend and Simmer the Green Sauce
   Blend the roasted vegetables and liquid until completely smooth, ensuring no large chunks remain. Pour the sauce into a saucepan and simmer gently for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste, then set aside for assembly. This homemade green sauce is the heart of this chicken enchilada recipe with green sauce.
4. Prepare the Chicken Filling
   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat and sauté the remaining half of the diced onion for 5 minutes until soft. Add the remaining 1 clove minced garlic and cook for 1 minute more, then stir in the shredded chicken, remaining cumin, and a splash of chicken broth. Cook for 5 minutes until the liquid is absorbed and the mixture is well seasoned; set aside the finished filling.
5. Make the Zesty Avocado Crema Swirl
   In a blender or food processor, combine the scooped avocado flesh, 200 g sour cream, remaining lime juice, and remaining cilantro. Blend until the mixture is completely smooth and creamy. Season with salt to taste. Transfer the finished crema to a squeeze bottle or small bowl for easy drizzling over the finished meal.
6. Assemble and Bake the Enchiladas
   To prevent cracking, warm each corn tortilla briefly (either in the microwave for 20 seconds, or by lightly dipping in 15 ml (1 tbsp) hot oil in a pan). Dip each warmed tortilla into the green enchilada sauce, then place about 60 ml (¼ cup) of the chicken filling and 15g of cheese in the center. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish. What can go wrong: If the tortillas tear during rolling, don’t worry. Just overlap them in the dish and cover with sauce and cheese; it will still taste amazing.
7. Finish and Serve
   Pour any remaining green enchilada sauce evenly over the rolled enchiladas and top generously with the remaining shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let the enchiladas rest for 5 minutes, then drizzle with the Zesty Avocado Crema and garnish with fresh cilantro and lime wedges before serving this amazing chicken enchilada recipe with green sauce.

Make-Ahead Tips and Freezing Instructions

This easy chicken enchilada recipe with green sauce is perfect for meal prep. The best method for preparing this dish for a quick meal is to assemble it a day ahead. Prepare the filling and sauce entirely, assemble the enchiladas in the baking dish, then cover tightly with plastic wrap and foil. Refrigerate for up to 24 hours before baking. Don’t assemble too far in advance, or the corn tortillas will get mushy.

To freeze, follow the assembly steps (Steps 1-6), cover the dish tightly, and freeze for up to 3 months. When ready to cook, bake from frozen, covered with foil, for about 1 hour at 190°C (375°F). Always make the Zesty Avocado Crema fresh just before serving, as avocado can discolor and change texture when stored for long periods.

Customizing Your Enchilada Filling and Heat Level

To adjust the heat in this chicken enchilada recipe with green sauce, modify the jalapeño content in the green sauce. For extra spice, try adding one serrano pepper to the roast. For a milder flavor profile, omit the jalapeños entirely and use mild green chiles instead for the base of the sauce. You can easily change the filling by swapping shredded chicken for ground beef or making it vegetarian with black beans and corn.

For a richer flavor in the filling, use a combination of Monterey Jack and cotija cheese. For a very creamy filling, add a touch of cream cheese to the mixture for extra moisture.

FAQs

Q: Why are my corn tortillas cracking when I roll them?

A: Corn tortillas are naturally brittle when cold or dry. Warming them briefly (about 20 seconds in the microwave or a quick dip in hot oil) makes them pliable for rolling. I find that warming the tortillas in a stack wrapped in a damp paper towel in the microwave for 30 seconds helps a lot when assembling this specific chicken enchilada recipe with green sauce.

Q: Can I use store-bought enchilada sauce instead of making it from scratch?

A: Yes, you can substitute 700g (about 24 oz) of high-quality green enchilada sauce from a jar or can. However, making the sauce fresh greatly enhances the flavor of this particular easy chicken enchilada recipe with green sauce and is worth the extra time if you want the best possible taste for your family dinner.

Q: What’s the best way to store leftovers?

A: Refrigerate leftover enchiladas in an airtight container for up to 3 days. Store the Zesty Avocado Crema in a separate container for 1-2 days. Reheat in the oven at 180°C (350°F) or in the microwave for a quick meal.

Q: Can I use flour tortillas instead of corn?

A: Yes, flour tortillas roll more easily, but they soak up less sauce and have a different texture. Corn tortillas are traditional for this type of dish and hold together better in the sauce.

Q: Can I substitute Greek yogurt for the sour cream in the crema?

A: Yes, plain full-fat Greek yogurt works well as a healthier alternative and adds a similar tang to the crema. It still provides a delicious high-protein topping for this family-friendly chicken enchilada recipe.

Q: What are the best side dishes to serve with green chicken enchiladas?

A: Complementary side dishes include Mexican rice, refried beans, or a crisp green salad with lime vinaigrette.

Conclusion

This hearty chicken enchilada recipe with green sauce transforms a simple meal into a memorable feast using fresh ingredients and a zesty avocado crema finish. Pin this recipe and save it for a quick, family-friendly meal plan this week.

chicken enchilada recipe with green sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This high-protein recipe features homemade chicken enchiladas smothered in a vibrant green tomatillo sauce and finished with a creamy avocado swirl.

---

Ingredients

Scale 1x2x3x

• 500g boneless skinless chicken breast, cooked and shredded (or rotisserie chicken)
• 680g fresh tomatillos, husked and rinsed
• 2–3 jalapeño peppers, stems removed
• 1 medium white onion, finely diced, divided
• 3 cloves garlic, minced, divided
• 5 ml (1 tsp) ground cumin
• 2.5 ml (0.5 tsp) dried oregano
• 180 ml (0.75 cup) chicken broth, divided
• 45 ml (3 tbsp) fresh lime juice, divided
• 1 ripe avocado, pitted and scooped
• 200 g sour cream (or plain full-fat Greek yogurt)
• 12 corn tortillas
• 280 g shredded Monterey Jack cheese
• 30 ml (2 tbsp) vegetable oil, divided
• 1 bunch fresh cilantro, divided
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Chicken and Preheat Oven: Preheat oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. Boil the boneless chicken breast in water for 15-20 minutes until thoroughly cooked. Remove chicken, let cool slightly, and shred. Set aside.
2. Roast Ingredients for Green Sauce: Spread husked tomatillos, jalapeños, half of the diced onion, and 2 cloves minced garlic on a large baking sheet. Broil for 10-15 minutes until vegetables soften and develop char marks. Transfer roasted ingredients to a blender.
3. Blend and Simmer Green Sauce: Add half of the cilantro, 30 ml (2 tbsp) lime juice, cumin, oregano, and most of the chicken broth to the blender with the roasted vegetables. Blend until completely smooth. Pour sauce into a saucepan and simmer gently for 10 minutes to thicken slightly. Season with salt and pepper to taste.
4. Prepare Chicken Filling: Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat and sauté the remaining half of the diced onion for 5 minutes until soft. Add the remaining 1 clove minced garlic and cook for 1 minute more. Stir in the shredded chicken, remaining cumin, and a splash of chicken broth. Cook for 5 minutes until liquid is absorbed and mixture is well seasoned. Set aside.
5. Make Zesty Avocado Crema Swirl: In a blender or food processor, combine the scooped avocado flesh, 200 g sour cream, remaining lime juice, and remaining cilantro. Blend until completely smooth and creamy. Season with salt to taste. Transfer crema to a squeeze bottle for easy drizzling.
6. Assemble Enchiladas: Warm each corn tortilla briefly (in microwave or lightly dipped in hot oil) to prevent cracking. Dip each warmed tortilla into the green enchilada sauce. Place about 60 ml (0.25 cup) of the chicken filling and 15g of cheese in the center. Roll tortillas tightly and arrange seam-side down in the prepared baking dish.
7. Finish and Serve: Pour any remaining green enchilada sauce evenly over the rolled enchiladas and top generously with the remaining shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the sauce is bubbly and cheese is melted and lightly golden brown. Let enchiladas rest for 5 minutes, then drizzle with the Zesty Avocado Crema and garnish with fresh cilantro and lime wedges.

Notes

To save time, use pre-cooked rotisserie chicken instead of boiling fresh chicken breast. Warm corn tortillas briefly before rolling to prevent them from tearing. If tortillas tear during assembly, simply overlap them in the baking dish and cover with sauce and cheese; they will still taste delicious.

• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 2 enchiladas
• Calories: 500 calories
• Sugar: 5 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 100 mg