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Green Chicken Enchiladas Recipe

Chicken Enchiladas Verdes

My green chicken enchiladas are outstanding with homemade green chile enchilada sauce – this dish is also known as Enchilada Verdes.  I cannot believe how easy it is to make this dish and enchilada sauce.

Including my homemade recipes for refried beans, rice, sour cream sauce and hot sauce.

Chicken Enchiladas with Green Chile Enchilada Sauce from Scratch #EnchiladaVerde  #ChickenEnchiladas #MissHomemade

Green Chicken Enchiladas

Chicken Enchiladas with Homemade Green Chile Sauce


1 lb shredded cooked boneless chicken breast (rotisserie chicken works too)
flour tortillas
3-1/2 cups homemade green chile enchilada sauce (recipe below)
16 ounces shredded Monterey Jack cheese, halved


sour cream
chopped tomato
fresh cilantro

PREHEAT oven to 350 degrees (175 °c | gas mark 4).

Spray a baking dish with oil.  Pour 1 cup of sauce in the bottom of the dish.  One by one, roll up
each tortilla filled with 1/8 of the shredded chicken, 1 ounce of cheese and arrange in the pan. 

Pour the remaining green chile sauce over all.  Sprinkle with the remaining 8 ounces of cheese.  Cover
with foil and bake for 45 minutes.  Uncover and bake additional 15 minutes until the cheese is light brown and bubbly. 
Serve with fresh chopped tomatoes, cilantro, sour cream and hot sauce. 

Green Chile Enchilada Sauce


1-3/4 lbs Anaheim or Hatch Chiles
2 TBS oil
2 white onions, thinly sliced
1 head garlic, peeled and chopped
2 jalapenos, seeds/white membrane removed, chopped
2 tsp ground cumin
3 cups water
sea salt and freshly ground pepper to taste


PREHEAT oven to 400 degrees (205 °c | gas mark 6).  Line a rimmed baking sheet with parchment paper and arrange the chiles in a single layer.  Roast chiles for 25 minutes. 

Transfer to a bowl and cover for at least 15 minutes.  When chiles are cool enough to handle, remove the stems, skin and seeds; coarsely chop.

Heat olive oil in a large saucepan over medium-low heat.  Add the white onion, garlic and jalapenos; cook until soft stirring often.  Add the chopped chiles, cumin and water; cover and simmer for 10 minutes – stirring occasionally.  Season to taste with sea salt and pepper. 

Blend this mixture in two to three batches in the blender covered with a towel if the mixture is hot.  Pour sauce into heat-safe container and let cool.  Use half of this in the recipe above or freeze sauce.  Makes 7 cups.

Recipe Notes

Serve with:

Mexican Food Recipes