Finally, my Green Chicken Enchilada recipe is here! Just like every respectable Mexican, I love enchiladas with a passion. There is nothing like good, authentic, all from scratch enchiladas. Even when they are a little time consuming, they are so worthy! This is by far my favorite green enchiladas sauce and recipe. It is creamy, smooth, bright, and a little warm from the roasted poblano peppers.
I like to cook the chicken for my enchiladas in a rich tomato sauce, the combination of red and green sauce makes the enchiladas so comforting (as if they weren’t already comforting) and gives them more layers of flavor, I just can’t get enough!
What you need to make Green Chicken Enchildas:
Monterey Jack Cheese
What you need to know before you make Green Chicken Enchiladas.
This recipe takes a little time to make because you will be making both sauces from scratch, that’s why I like saving time whenever I can and using rotisserie chicken is a great way to do it. It is already cooked and you can even buy it shredded. The second shortcut is using canned roasted poblano peppers. If you are not comfortable preparing the peppers yourself, go for it. Fresh is always better but sometimes you have to do what works better for you.
Traditionally, you submerge the tortillas in hot oil before you add the filling and roll them into enchiladas. The oil creates a barrier between the tortilla and the sauce that keeps them from getting soggy. However, it takes longer to do and the tortillas can absorb a lot of oil if you don’t get the it to temperature. That’s why I like spraying a skillet or griddle with cooking spray and warm up the tortillas that way. Much faster and better for you.
And lastly, for this recipe I used Monterey Jack Cheese, deli style. I wanted the cheese to evenly cover the enchiladas. Why? I don’t know, I think I was being greedy with the cheese because shredded cheese is totally fine.
Entomatadas de Queso (Queso fresco Enchiladas in Tomato sauce) – Marisol Cooks
Green Pork Tacos/Salsa Verde Pork Tacos – Marisol Cooks
Pork with Salsa Verde and Potatoes – Marisol Cooks
Green Chicken Enchiladas
- 1 teaspoon oil
- 2 roma tomatoes
- 1/4 onion
- 2 garlic cloves
- 1 teaspoon salt
- 2 cups cooked shredded chicken
- 12 corn tortillas
- Monterrey jack cheese ( I used deli style but shredded is just fine)
- For the Green Sauce:
- 1 poblano pepper
- 6 tomatillos, husk removed and rinsed
- 1/4 cup Mexican crema
- small bunch of cilantro
- 1 teaspoon of salt
- chicken stock if needed
- Make the filling: Blend the Roma tomatoes, onion, garlic cloves and salt. Add a little water if you have trouble blending the sauce.
- Heat up a skillet on medium high heat and add 1 teaspoon of oil. Add the tomato sauce and simmer for 5 minutes. Add the shredded chicken and cook for another minute. Set aside.
- Place the poblano pepper directly under the broiler until most of the skin is chard turning the pepper a few times. If you have a gas stove you can do this directly on your burner.
- Place the hot pepper inside a plastic bag or sealed container for a few minutes. This will make the pepper sweat and the skin will be easier to remove. After a few minutes scrape the skin off with a paper towel, cut the pepper open and remove the seeds. set aside.
- Place the tomatillos in a sauce pan and cover with water. Boil for just 5 minutes until they turn pale in color. Turn the heat off and let them cool. (Do not overboil the tomatillos, they can burst in the water and make your sauce bitter.)
- Once the tomatillos have cooled down transfer to a blender along with the poblano pepper, Mexican crema, cilantro and salt. You might need to add water or stock if the consistency is too thick. Blend until completely smooth.
- Heat up a skillet on medium high heat. Add 1 teaspoon of oil and cook the sauce for 5-8 minutes stirring occasionally.
- Assemble the enchiladas: Heat up a large griddle or skillet and spray it with cooking spray. Warm up the tortillas just for a a couple of minutes until pliable. Work in batches. Add a big spoonful of the chicken filling and roll the tortilla to make the enchilada. Add a little sauce to the bottom of an 8×8 baking dish and start arranging the enchiladas on top of the sauce, nice and tight. Cover the enchiladas with the rest of the sauce and top with the cheese. Bake at 375 for about 10-15 minutes until the cheese is completely melted. Garnish with fresh cilantro and Mexican crema before serving.