Chicken Enchiladas with Green Chile Sauce (Salsa Verde): A Burst of Flavor in Every Bite

Chicken enchiladas with green chile sauce, or salsa verde, is a dish that manages to strike the perfect balance between vibrant, tangy flavors and hearty, comforting textures. It’s a recipe that celebrates bold ingredients and timeless traditions, rooted in the rich culinary heritage of Mexico. Whether you’re hosting a dinner party or enjoying a quiet family meal, this dish hits all the right notes.

With tender shredded chicken wrapped in soft tortillas, smothered in a zesty salsa verde, and topped with melted cheese, it’s hard not to fall in love with this dish. Best of all? It’s versatile and surprisingly simple to make. Let’s explore its origins, how to prepare it step-by-step, and even some creative variations to make it your own.

What Are Chicken Enchiladas with Green Chile Sauce?

Enchiladas, as a concept, date back to pre-Columbian Mexico, where ingredients like corn tortillas were filled and rolled with local staples. The word “enchilada” itself comes from the Spanish verb “enchilar,” meaning “to season with chili.” Traditionally, enchiladas are made by filling tortillas with a choice of protein or beans, rolling them up, and covering them with a flavorful sauce before baking.

Chicken enchiladas with green chile sauce specifically stand out for their fresh, tangy flavor profile, brought to life by the salsa verde. Salsa verde is typically made with tomatillos—a small green fruit with a slightly citrusy taste—as well as green chilies, garlic, onion, and cilantro. It’s a bright, slightly spicy sauce that pairs beautifully with tender chicken.

Combining the comforting warmth of baked enchiladas with the zestiness of salsa verde creates a dish that’s as satisfying as it is refreshing. It’s a celebration of texture and flavor in every bite.

The Cultural and Historical Background

Enchiladas originated in Mesoamerica, where early civilizations used tortillas as a vessel for holding a variety of ingredients. After the Spanish colonization of Mexico, European ingredients like cheese and chicken became incorporated into the dish, creating the enchiladas we recognize today.

The use of salsa verde as a sauce can be traced to the abundance of tomatillos, green chilies, and fresh herbs in Mexican cuisine. This sauce has become a staple, appearing in everything from chilaquiles to tacos. Over time, the combination of green chile sauce with enchiladas has emerged as a beloved dish, particularly in Central and Southern Mexico, though its appeal has spread worldwide.

Today, chicken enchiladas with salsa verde can be found in everything from family kitchens to upscale Mexican restaurants, celebrated for their fresh flavors and comforting feel.

Chicken Enchiladas with Green Chile Sauce Recipe

Are you ready to bring this heavenly dish to life in your kitchen? This recipe breaks it down into easy-to-follow steps so that even a beginner can master it.

Ingredients

For the salsa verde:

1 pound fresh tomatillos, husked and rinsed
2-3 green chilies (like Anaheim or jalapeño, to taste)
1 medium white onion, chopped
2 garlic cloves
1 cup fresh cilantro leaves
Juice of 1 lime
Salt, to taste

For the enchiladas:

3 cups cooked, shredded chicken (use boiled, roasted, or rotisserie chicken)
1 teaspoon cumin
1 teaspoon chili powder
8-10 corn tortillas
2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and Cheddar)
1 cup sour cream (optional, for added creaminess)
2 tablespoons olive oil or vegetable oil

For garnish:

Fresh cilantro
Diced avocado
Sliced radishes
Crumbled queso fresco

Instructions

1. Prepare the Salsa Verde

Start by roasting the tomatillos and chilies. Place them on a baking sheet and broil them in the oven for about 5-7 minutes, turning occasionally, until the skins are blistered and slightly charred. Once roasted, transfer them to a blender.

Add the chopped onion, garlic, cilantro, lime juice, and a pinch of salt to the blender. Blend until smooth but still slightly chunky. Taste and adjust seasoning as needed. If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.

2. Cook the Chicken

If you haven’t already, cook and shred your chicken. Rotisserie chicken works well for convenience, but boiling chicken breasts with a bit of salt, garlic, and onion for extra flavor is another great option. Season the shredded chicken with cumin and chili powder for an extra kick of flavor.

3. Prepare the Tortillas

Heat a little oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10-15 seconds per side until they’re soft and pliable. This prevents the tortillas from breaking when you roll them. Place them on a paper towel-lined plate to drain excess oil.

4. Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of salsa Verde at the bottom of a 9×13-inch baking dish.

Take each tortilla and spoon a generous amount of the shredded chicken down the center. Add a sprinkle of cheese if desired, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the salsa Verde over the enchiladas, making sure they’re fully covered. Top with the remaining shredded cheese.

5. Bake and Garnish

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and allow them to cool slightly.

Garnish with fresh cilantro, diced avocado, sliced radishes, or crumbled queso fresco for added color and flavor. Serve warm and enjoy!

Variations and Customizations

One of the best things about chicken enchiladas with salsa Verde is how flexible they are. Here are some fun variations to try:

Change the protein: Substitute the chicken for shredded beef, ground turkey, or even shrimp. You can also make vegetarian enchiladas by using sautéed mushrooms, black beans, or roasted vegetables as the filling.
Swap the sauce: If you’re not a fan of green Chile sauce, try using a red enchilada sauce or mole sauce instead.
Cheese lovers’ dream: Add more cheese to the filling or top the enchiladas with a layer of crumbled cotija cheese for extra richness.
Creamy twist: Mix some sour cream into the salsa Verde to create a milder, creamier sauce.
Spice it up: Stir a bit of chipotle pepper in adobo sauce into the salsa Verde for a smoky heat.

Tips for the Best Flavor and Texture

Roast your veggies: Roasting tomatillos and chilies brings out their natural sweetness and adds depth to the salsa Verde.
Use fresh tortillas: Corn tortillas work best for authentic flavor and a sturdy structure.
Don’t skimp on cheese: The melted cheese not only adds flavor but also holds everything together.
Season generously: Proper seasoning makes all the difference in creating a flavorful filling.
Serve immediately: These enchiladas are best eaten fresh out of the oven while the cheese is still gooey and bubbly.

Serving Suggestions and Pairings

Chicken enchiladas with green Chile sauce are a complete meal on their own, but you can add sides to enhance your dining experience:

Rice and beans: Serve with Mexican rice and refried or black beans for a classic combo.
Salads: A crisp greens salad with a tangy lime vinaigrette makes a light, refreshing side.
Beverages: Pair with a margarita, a cold Mexican beer, or ague fresca for a refreshing complement.

For dessert, consider churros, flan, or tress leches cake to round out the meal with something sweet.

A Dish to Savor Again and Again

Chicken enchiladas with green Chile sauce are a celebration of bold, vibrant flavors and comforting textures. They’re versatile, easy to make, and perfect for any occasion. Whether you stick to the classic recipe or take creative liberties with the variations, you’re sure to delight your taste buds and impress your guests. Prepare to fall in love with this soulful, flavorful dish!