Chicken enchiladas with creamy green sauce easy

Chef’s secret: I stumbled onto this creamy green enchilada sauce by accident when I tried to speed up a restaurant-style salsa verde — and honestly, I never went back. I’ll admit I hoarded the trick for a while (chef’s ego, right?), but today I’m sharing it like a good neighbor. This recipe balances bright, tangy tomatillos with cool crema (or sour cream), soft shredded chicken, and melty cheese, all wrapped in warm tortillas. The sauce blanches in minutes, then blends into a silky, herb-forward dream that smells like summertime and comfort food colliding in the best possible way.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes (plus optional broil)
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe gives you creamy, tangy, and slightly spicy enchiladas without a fuss. The sauce stays bright-green and silky, the edges of the enchiladas get pleasantly crispy, and the center stays juicy. It’s so easy even your oven can’t mess it up — just a quick stovetop sauce and a short bake. Who doesn’t love gooey cheese, tangy tomatillo brightness, and that perfect little sizzle when you cut into a fresh pan?

Ingredients

For the Main Dish:

• 3 cups shredded cooked chicken (about 12 oz) — rotisserie chicken works great
• 8 8-inch flour tortillas (or corn tortillas for GF)
• 2 cups shredded Monterey Jack or Chihuahua cheese
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Fresh cilantro for garnish (optional)

For the Sauce / Garnish (if applicable):

• 1 lb tomatillos, husked and rinsed (about 10 small)
• 1 jalapeño (seeded for mild, keep seeds for heat)
• 1/2 cup chopped cilantro (packed)
• 1/2 cup sour cream or Mexican crema
• 1/2 cup low-sodium chicken broth
• 1 tbsp lime juice
• 1 tsp salt (adjust after blending)
• Optional: 1/4 cup chopped green onions for topping

How I Make It

Step 1:

I preheat the oven to 375°F. Then I char the tomatillos: toss the rinsed tomatillos and the jalapeño on a hot skillet over medium-high heat until they blister and smell bright and toasty, about 5 minutes. That little char adds a smoky edge that balances the creaminess. If you prefer, roast them under a broiler for the same effect.

Step 2:

I blend the charred tomatillos, jalapeño, cilantro, 1/2 cup chicken broth, lime juice, and salt until smooth. Then I stir in 1/2 cup sour cream or crema to make a silky, bright-green sauce. Taste and adjust salt. If the sauce tastes too sharp, add another tablespoon of sour cream or a dash of olive oil.

Step 3:

I warm a skillet with 1 tbsp olive oil and sauté the chopped onion until soft and slightly caramelized, about 6 minutes. I add the minced garlic, cumin, and a pinch of salt, then toss in the shredded chicken just to heat and marry the flavors — you’ll hear a light sizzle and smell the cumin bloom. If your chicken feels dry, add 2–3 tablespoons of the green sauce to moisten.

Step 4:

I spread about 1/2 cup of the green sauce in the bottom of a 9×13 baking dish (this keeps the tortillas from sticking and adds flavor). I fill each tortilla with roughly 1/2 cup chicken mixture and a sprinkle of cheese, roll them up, and place them seam-side down in the dish. When the pan looks snug and happy, I pour the remaining sauce over the top and scatter the rest of the cheese evenly. Bake at 375°F for about 20 minutes, until the sauce bubbles and cheese melts. For a golden, blistered top, I broil 2–3 minutes while watching closely.

Step 5:

I let the enchiladas rest 5 minutes so the sauce sets a bit, then garnish with chopped cilantro, green onions, and a squeeze of lime. When I cut a piece, I listen for that satisfying soft-tear and watch the steam curl up — the aroma will make everyone head to the table instantly.

Pro Tips

• Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel to prevent cracks while rolling.
• If your sauce runs thin, simmer it over medium for 3–4 minutes to reduce or add a spoonful of sour cream to thicken.
• Use rotisserie chicken for the quickest shortcut — it adds flavor and saves time.
• For extra creaminess, fold 2 tbsp cream cheese into the chicken filling before rolling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Swap shredded chicken with 14 oz extra-firm tofu, pressed and crumbled; pan-sear for texture. The flavor skews milder, so amp the sauce with extra lime or jalapeño.
• Sour cream ↔ Greek yogurt: Use Greek yogurt for a tangy, lighter swap (texture stays creamy). Heat gently to avoid curdling.
• Flour tortillas ↔ Corn tortillas (gluten-free): Soften corn tortillas by lightly frying or warming them to prevent tearing.
• Dairy-free: Use coconut yogurt or a dairy-free crema and a vegan cheese; sauce stays bright, but flavor shifts slightly sweet.

Variations & Tips

• Spicy: Leave jalapeño seeds or add 1 serrano pepper for more kick.
• Kid-friendly: Remove seeds, use mild salsa verde, and load with extra cheese.
• Vegetarian: Replace chicken with sautéed mushrooms, black beans, or roasted sweet potato cubes.
• Smoky twist: Add 1 tsp smoked paprika to the chicken for a barbecue-like depth.
• Fresh & bright: Stir chopped avocado into the filling right before serving for creaminess and color contrast.
• Sheet-pan version: Arrange rolled enchiladas on a baking sheet for crispier edges and a slightly faster bake.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking straight from cold. You can also freeze unbaked for up to 2 months; thaw overnight before baking.

Can I double the recipe?

Sure thing. Use two 9×13 pans or a larger casserole dish and keep the same oven temp; bake a little longer—about 25–30 minutes—until bubbly throughout.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce around the edges, melted and slightly golden cheese on top, and a hot center. The internal temperature of reheated chicken should reach 165°F.

What if I don’t have ingredient X?

No tomatillos? Use a can of green chiles plus a handful of fresh cilantro and extra lime. No crema? Stir in plain Greek yogurt or sour cream instead.

How I Like to Serve It

I serve these enchiladas with a crisp green salad, lime wedges, and crunchy tortilla chips for scooping. For a cozy weeknight, pair with a cold Mexican lager or a citrusy margarita. They also travel well for potlucks — cover with foil and bring the broiler-ready pan to the host for a last-minute crisp-up.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat covered at 350°F until warmed through, about 15–20 minutes.
• Safe cooking temp for chicken: 165°F. Use a thermometer if you’re unsure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These enchiladas feel fancy but cook like a weeknight hero, and that bright green sauce will make you keep this recipe on repeat.