My family loves these green chili chicken enchiladas. They are delicious, quick and easy dinners! You can use homemade salsa Verde or store-bought tortilla sauce in our recipes.
Our family’s green enchiladas are a guarantee! We’ve been making it for years! You can make these with our delicious homemade salsa Verde, or save time with store-bought green enchilada sauce. Either way, you’ll get the perfect butter, cheesy hot sauce that everyone will love.
These simple chicken enchiladas are incredible and very easy. If you are a fan, be sure to try other recipes with Salsa Verde, such as this Instant Pot Salsa Verde Chicken, Green Chili Nachos and our quick Green Chili Chili Chili Tortillas!
Key Ingredients
- chicken: This recipe requires cooked chicken. You can use the remaining chicken or cook with one of the following simple recipes: cook chicken (15 minutes), tender chopped chicken (1 hour), or slow cooker chopped chicken (4 to 6 hours).
- Green Enchilada Sauce: I love this homemade roasted salsa Verde made from tomatoes, chili, onions and garlic. It’s beautiful in these green chicken corn hot sauce. I also used a store-bought green enchilada sauce in this recipe. I love the green chile enchilada sauce from Hatch, Las Palmas and Frontera.
- Tortillas: Use flour or tortillas in these cornflakes. Corn is more traditional, but if you prefer flour tortillas, use them! If you want to make your own, try our recipe for soft flour tortillas or homemade tortillas.
- garlic: I always add extra garlic to my tortilla sauce and love kicking.
- sour cream: Make our tortilla sauce super creamy and delicious. It also adjusts spice levels if you are more sensitive to spicy foods.
- cheese: I added cheese to the top of the filling and cornflakes. It’s so melty and baked! Monterey Jack, Cheddar, Mexican cheese mixture or super melted Oaxaca, is great.
How to Make Green Chicken Chicken Sauce
Our creamy salsa Verde chili sauce can’t be easier to make. First, heat your homemade salsa or store-bought tortilla sauce with sautéed garlic, then add sour cream and fresh cilantro.
Next, you will stir the cooked chicken and a small amount of cheese. Add the chicken to the warm sauce, which can start when it is heated. The chicken absorbs so much flavor. I can stop here and have the whole skillet!
To make tortillas, add a spoonful of chicken and creamy green paste to the tortillas and roll it up. Then, sew the rolled enchiladas in a baking tray to keep them in place. I bake in the oven until heated and the cheese melted (less than 30 minutes).
What are the green chicken nachos?
I like to serve these chicken enchiladas, beans or cream black beans next to Mexican rice or Cilantro Lime Rice. I’m always happy to see fresh Pico de Gallo and Tortilla chips on the table and my son loves avocado sauce too so usually see too!
Simple green chicken hot sauce
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These salsa chili sauces are easy and very delicious. You can use store-bought green chili hot sauce or Salsa Verde for this recipe. I like the choices of Hatch, Las Palmas and Frontera. Or, to start from scratch, try homemade salsa Verde made with Tomatillos, green chili and garlic (so amazing).
4 servings
Watch us make recipes
You will need
2 cups chopped cooked chicken
6 flour tortillas or tortillas, 8 inches in diameter
2 cups (16 oz) green chili hot sauce or salsa sauce
1 teaspoon olive oil or avocado oil
2 cloves of garlic, chopped
1/2 cup sour cream
1/4 cup fresh cilantro, chopped, plus more food
1 cup cheddar, Monterey Jack, Oaxaca or use Mexican cheese mixture
direction
- Making tortilla sauce
1Heat oil in a frying pan over medium heat. Add the garlic and cook until aromatic, but not brown, about 1 minute.
2Add the green chili hot sauce sauce (or salsa Verde) and cook for another minute.
3Remove the frying pan from heat. Add sour cream and coriander. Taste and season with salt and pepper. If the sauce is too spicy, stir in more sour cream.
4Remove 1 cup of sauce from the skillet and set aside to assemble the tortillas.
5Stir the chopped chicken and half of the cheese into the remaining sauce in the skillet.
- Grilled hot sauce
1Preheat the oven until 350°F (177°C). Lubricate the 2-quart baking tray.
2Sprinkle half of the reserved sauce on the bottom of the dish.
3Fill 1/3 cup of chicken in the center of each tortilla. Roll into the cylinder. Arrange the sides of the tortillas in a baking tray.
4Sprinkle the remaining reserved sauce on top of the corn flakes. Sprinkle with the rest of the cheese.
5Cover with foil and bake for 15 minutes. Then, remove the foil and bake until the cheese melts and bubbles, about 10 minutes.
6Let the cornflakes cool for 5 to 10 minutes so they set a little in the middle. Decorate with coriander and serve.
Adam and Joanne’s Tips
- chicken: Use the remaining chicken or try one of these simple recipes to cook chicken: cook chicken (15 minutes), tender chopped chicken (1 hour) or slow cooker chopped chicken (4 to 6 hours).
- Tortillas: For these enchiladas you can use flour or tortillas. Tortillas have a more traditional flavor and texture, while flour tortillas are a better choice if you want a softer result. If using tortillas, soften them before filling for easy rolling. To do this, apply it gently in oil and bake at 350°F for 3 to 4 minutes.
- in advance: When these nachos sit, they absorb more of the sauce, making it soft and moist. I prefer this day and I don’t recommend you to freeze them a few days in advance or to freeze them.
- The nutrition facts provided below are estimates.
Nutrition per serving
Calories
460
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protein
33 g
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carbohydrate
31 g
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Dietary fiber
3 g
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Total sugar
7 g
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Total fat
23 g
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Saturated fat
11 g
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cholesterol
113 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
