Easy Enchiladas Verdes with Chicken

Homemade Chicken Enchiladas Verdes

A few years ago I discovered why homemade enchiladas are all the rage. After a fun-filled day by the pool, Momma Loree treated us to these scrumptious chicken enchiladas verdes for lunch on Father’s Day. 

Not only was the shredded chicken in the enchiladas super tender, and the salsa verde perfectly spicy, but the corn tortillas had the most delightful flavor!

After racking my brain during the first two enchiladas, I decided to ask Loree about the special ingredient in these chicken enchiladas verdes. And it was in fact…

Coconut oil!!

She dipped each corn tortilla in coconut oil before filling with the chicken and salsa verde mixture! What an ingenious idea. They were SO incredibly good and secretly SO easy to make!

Ingredients

The simple ingredients to make these chicken enchiladas verde are:

• Chicken. When making healthy chicken enchiladas, it is best to start with already-cooked organic chicken breasts, chicken thighs, or a rotisserie chicken. You can shred the chicken meat by using two forks or your hands.
• Corn Tortillas. Corn tortillas, not flour, are the absolute best when making enchiladas. They have the ability to become extra soft and absorb a lot of the flavor from the chicken and enchilada sauce.
• Coconut Oil. As mentioned previously, the secret ingredient to making these the absolute BEST chicken enchiladas is dipping the corn tortillas into coconut oil. Not only does it give the tortillas a ton of flavor, but it also makes them pliable and easy to work with.
• Garlic. Fresh minced garlic adds that extra punch to these enchiladas. If absolutely necessary, you can sub in garlic powder.
• Salsa Verde. This healthy enchiladas recipe gets the majority of its flavor from salsa verde, the main ingredient. Salsa verde is a sauce made from roasted tomatillos, onion, cilantro, jalapeño, and a touch of lime juice. Salsa verde can sometimes also be called tomatillo salsa. You can easily find a jar at the grocery store. If you’re feeling up for it, you can make your own homemade salsa verde for these chicken enchiladas.
• Cheese. Mozzarella cheese or dairy-free cheese can both be used. You can sub in whatever variety, like Monterey Jack cheese or pepper Jack cheese, you prefer, though.
• Vegetables. Bell peppers, jalapeño, and an onion are all needed for this recipe. You can opt for any color of bell pepper, though red adds a nice pop of color. A sweet onion was used, but yellow, white, or red onion all work well.

Pro Tip: Chicken is easiest to shred when it is slightly warm. If cooking your chicken, let it come to almost room temperature, shred, and then store until later use.

How to Make Enchiladas Verdes

These are the easy steps to follow to make this salsa verde chicken enchiladas recipe: 

Prep the Chicken and Veggies

Use a sharp knife and cutting board to finely dice the onion, bell pepper, and jalapeño.

Then, shred or chop the cooked chicken into small pieces.

Sauté the onion, bell pepper, and jalapeño with a tablespoon of olive oil in a skillet on medium high heat for 3 to 4 minutes. Add in the garlic and continue cooking for another minute.

Remove from heat and add in the shredded chicken and salsa verde. Mix well to combine.

Heat the Tortillas

Heat a large skillet over medium heat. Add in 1 tablespoon of coconut oil. One at a time, heat up a corn tortilla for about 1 minute per side.

After 2 to 3 tortillas, add more coconut oil. Then continue with the remaining tortillas.

Roll the Enchiladas

Preheat the oven to 350℉.

Spray a 9 x 13-inch pan or casserole dish with non-stick cooking spray. Pour about ¼ cup salsa verde into the bottom. Spread it out evenly.

Fill each corn tortilla with equal amounts of the salsa verde chicken mixture and roll up. Place rolled tortillas seam-side down in the pan.

Repeat until all of the tortillas are used.

Top and Bake

Pour the remaining salsa verde on top of the enchiladas and sprinkle with a bit of cheese. Be sure to spread the sauce to the edge of the enchiladas.

Cover the pan with aluminum foil, and bake for 25-30 minutes.

Toppings for Enchiladas

I absolutely LOVE avocados, so I always feel like this chicken enchiladas verdes recipe is not complete until it is topped with cubed avocados, diced tomatoes, and a sprinkle of fresh cilantro leaves. You can add a dollop of sour cream and diced green onions, too. This is not necessary but definitely makes the presentation amazing!

Pro Tip: Be sure to spread salsa verde out to cover all of the edges of the corn tortillas so you do not get any burnt pieces!

Meal Prep and Storage

• How to prep ahead: Cook the chicken, veggies, and mix them together with the salsa verde and refrigerate until ready to assemble. Heat up the corn tortillas, roll them, and cover the enchiladas in salsa verde sauce. If you don’t assemble them, the corn tortillas will harden up if placed in the refrigerator without the salsa verde covering them.
• How to store: You can store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• How to freeze: The best way to freeze these enchiladas is to completely prepare them in a freezer safe pan but stop before baking. Place plastic wrap over the top then tightly wrap the entire pan with foil. When ready to eat, thaw the enchiladas in the refrigerator and then bake according to the directions.
• How to reheat: It’s recommended to pop the entire baking dish back into the oven and reheat at 300°F for 15-20 minutes. However, if you want a speedier re-heat, you can always use the microwave.

What are enchiladas verdes?

Enchiladas verdes are a type of spicy and flavorful dish usually associated with Mexican or Tex-Mex cuisine. Most often, they are made with chicken, a green tomatillo sauce, and cheese. While you can use flour tortillas, this isn’t traditional, and it won’t be nearly as good.

Can you freeze enchiladas verdes?

Yes! You absolutely can freeze them. The best way to do it is to prepare the enchiladas in a freezer safe pan (like these aluminum baking dishes!) up until the point where they need to be baked. Cover the surface of the enchiladas with a few layers of wax paper or plastic wrap to decrease air flow and oxidation and then seal with an outer layer of aluminum foil. (Remember to remove the plastic wrap before baking though!) When ready to eat, thaw the enchiladas in the refrigerator and then bake according to the directions below.

What is verde sauce?

Salsa verde, also called verde sauce, is a spicy green sauce found in Mexican and Tex-Mex food. It is made from tomatillos and green chili peppers. This flavorful sauce dates back to the Aztec empire.

Expert Tips and Tricks

• Get it small. Be sure to finely dice the veggies to get even flavor throughout.
• Save time. Grab a rotisserie chicken for a quick way to get dinner going.
• DIY. You can easily make your own salsa verde at home and get the flavor you want.
• Cover it all. Spread the salsa to the edges of the tortilla so they don’t burn.
• Top it off. Don’t forget the toppings! Garnish with some avocado, cilantro, fresh lime wedges, and diced tomatoes.

What to Serve with Enchiladas

Add any of these recipes to get a complete meal!

Either Instant Pot Mexican Rice or Authentic Mexican Rice are delicious.

Serve up some Mexican Street Corn or this Healthy Mexican Quinoa Salad on the side.

Don’t forget the drinks, like this Mexican 75, Skinny Blood Orange Margarita, or a Cadillac Margarita.

More Tex-Mex Recipes

Tex-Mex and Mexican food is so full of flavor and definitely one of my go-tos. Try one of these recipes next:

Mexican Stuffed Bell Peppers and Mexican Stuffed Sweet Potatoes are great ways to skip the extra carbs.

You can even have these flavors in the morning with this Easy Mexican Breakfast Casserole.

This Ground Turkey Mexican Lasagna Recipe and Chicken Enchiladas with Homemade Enchilada Sauce are both so delicious.