Green Chicken Enchiladas
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
When I think of bomb Mexican food, I think of my favorite Mexican joint in LA.
Tacos Por Favor, also known as TPF. It’s located in a very tiny strip mall on the corner of Olympic Blvd and Bundy Drive, conveniently located next to a Coffee Bean.
So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. Never, ever, ever.
But now that we’ve moved to Chicago, I have had no choice but to come up with a TPF replacement.
And that’s these weeknight green chicken enchiladas.
It’s super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. Plus, when you combine the salsa verde, green chiles and Monterey Jack cheese, you’ll simply want to bathe in all of its glory.
So if you don’t have a TPF near you, you can now have your green chicken enchilada fix anytime, anywhere.
Oh, and the leftovers taste even better the next day.
Green Chicken Enchiladas
Ingredients
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 4-ounce cans diced green chiles
- 4 cups coarsely shredded rotisserie chicken
- 1 16-ounce container salsa verde, divided
- ½ cup chopped fresh cilantro leaves
- 3 cups shredded Monterey Jack cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- 8 8-inch flour tortillas, warmed
- ¼ cup sour cream
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
- In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.
Did you make this recipe?
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So good and easy to throw together! I used corn tortillas and Mexican cheese blend and pepper jack blend. Delicious
I have cooked this several times now. My husband and I love it! As my kiddo’s tastes grow and change, he oscillates, lol. I usually do the tortillas, but I have also made it twice now (including last night) by putting the filling together and just spreading it over rice, then putting the salsa verde and cheese on top. Costco was out of rotisserie chickens when I went, so I put 2 frozen chicken breasts in my pressure cooker with 1/3 cup of salsa verde and 1 cup chicken broth. After I put the cooked rice in the pan, I poured some of the broth from the pressure cooker over it, then put the enchilada filling on top. Soooo good!
It was almost comical how much both my kids (and my husband) enjoyed these enchiladas!
I absolutely love this recipe!! The first time I made it following the directions. Since then all bets are off!! I’ve added black beans, which I really like, but I usually don’t put it on the tortillas since I don’t need the calories or carbs! I like it on spaghetti squash or with scrambled eggs or just alone! I make a batch and freeze it in serving size containers to nuke and have any time I want. Love it, love it, love it!! Thank you!
the only time i make this is for big family gatherings so i double or triple the size. the only addition to this wonderful dish is i add a box or 2 of zatarans dirty rice. cooked ofcourse. everyone says its the best enchiladas they ever had
This recipe was really good and easy but I just realized I forgot to add the cheese and cilantro in with the chicken mixture! It still tasted delish! The bottom did get stuck to the pan some (I did coat the pan) so next time I’ll add salsa verde to the bottom first. Will def make again!
This recipe was fantastic and so easy. I had chicken breasts on hand, so I baked those first and chopped them up for the filling. It worked perfectly! My husband said this one is a keeper.
I made it. It looks delicious. I’ll let you know.
This was delicious! Usually I prefer red enchiladas but this has completely changed my mind. Literally amazing and super easy.
Thanks. It was perfect. I forgot the cilantro. Loved the recipe. Loved the flavors. Easy and to the point. Much appreciated for an easy Sunday dinner.
This is a family favorite and so easy to make! My adult sons always request it when they come for dinner.
I add canned pineapple tidbits (drained and patted dry-ish with a paper towel) and frozen mango chunks (thawed, chopped into smaller chunks and patted dry.)
One of my top fav Mexican dishes!! Tastes better than a restaurant!
This is a new go-to for us! It should be baked covered with a lid or foil (learned the hard way), but everyone loves this dinner. I serve it with rice & beans and a green.
This was delicious. I added corn as well and I really found this easy to make
These are insanely delicious and oh so easy to make! My husband said “these are unreal…..tastes better than a restaurant” and my kids said “oh my goodness, these are delicious!” They all asked me to make these often. I love this recipe!!!
Easy and Incredible, every time that I’ve made it
Loved these green enchiladas! I had about 3/4C. of cooked rice leftover and used it as part of the 4C. shredded chicken. I’ll be making these at least once a week, trying different combo of veggies, along with chicken. Thanks!
This was very good, used rotisserie chicken. Served with pickled jalapeños and sour cream.
So tasty! With rotisserie chicken it’s quite easy to make.
Your recipe sounds delicious, and I’m planning to make it in the next few days. Did you toast the tortillas before filling? The tortillas in the pictures look as if you did.
Maybe I did something wrong but 4 cups of chicken were way more than I needed to fill the enchiladas.
Also, mine were pretty crispy on the bottom which I didn’t care for. I’ll probably add some of the chile verde sauce to the bottom next time. Other than that they were delicious.
Did you use a clear glass casserole dish? Mine were also crispy on the bottom … so I think that either I cooked them too long or it was my choice of clear casserole dish. The pics show her using a white one.
This was INCREDIBLE!! I made a few modifications. I blistered Anaheim peppers instead of using canned. I threw some chicken ina pot with bullion a taco seasoning and a bit of Rotel for flavor. Other than that I kept everything the same. Best enchiladas ever! I’ll be making a batch to freeze and see how they turn out as well:)
Better than the restaurant! Absolutely loved these, they were perfect!
can these be made the night before?
Thanks for that recipe. It was delicious. I toned down the chili as we’re British. Lollol
Excellent! Made exactly as written. 🙂
These were absolutely delicious! I used only half the chicken and half the green chili mixture (only used 1 can of green chili’s, personal preference). Froze other half to make these again. Glad I found this recipe.
These came out soo good. I added a can of corn and a can of black beans to the filling, plus extra cheese cause tou always need extra cheese. I will definitely make again!
Delicious!! Changes – used chicken thighs cooked in airfryer, corn tortillas and 1/2 Serrano pepper
Damn Delicious – GREEN CHICKEN ENCHILADAS
Love this recipe! We cooked ours in the Traeger smoker turned out Delicious and takes it to the next Level!
Absolutely wonderful!!!great mix of flavors I used a little extra cheese (4-41/2 cups) and also added 1 cup habanero and pepper Jack mix of shredded cheese.
The bomb! I always take my own ride, so I skipped the precooking of the onions and used oil softened corn tortillas and added the seasoning straight to the bowl with the chicken with a hint of chili powder, onion powder and garlic powder. I also used Mexican cheese, medium cheddar and mozerella both inside and on top. I finished it off with sour cream and pico de gallo! Two thumbs up from the hubby and I may now have a tough choice between beef vs chicken which was never a problem before. Very easy recipe and wonderful use for those $5 Costco chickens. Thank you for sharing!
I was wanting to make green enchiladas but couldn’t figure out what to add to the filling other than chicken. You had the perfect solution. Thank you!
I’ve made this a few times and is a keeper for sure. Went right by the recipe and turns out sooo good.
Flour tortillas are the best for this keeper I think. Thanks for sharing!
It soooo good! If you’re not a very seasoned cook I would at least double the prep time.
This was really good! I didn’t have any canned chiles so I diced some fresh jalapeno, but other than that I kept to the recipe. Definitely a keeper.
I’ve made this multiple times and it’s one of my husbands top favorite dinners. It is sooooo good and really easy. I’ve found that I can actually half the shredded chicken and have the perfect amount for 8 tortillas. Whenever I do all 4 cups I have a ton left over. I keep all other measurements the same though. And of course I just top the cheese by eyeball because… it’s cheese, you can never have too much. Lol
Love it!
Wonderful! I’ve made enchiladas before but never the green chili chicken ones. Made this for several friends and everyone raved. I admit I added a little extra cheese, but who’s counting calories? Thanks.
These came together so easily. I used a tomatillo salsa verde that I didn’t really care for in this recipe. What brand salsa verde do you use?
This will be a definite keeper. It was damn delicious!
Herdez salsa Verde
Making your own is super simple and honestly the best. I use half of a white onion, 3 garlice cloves, pablano pepper, 2 Jalapenos, half of a serano (take seeds out if you don’t like it super hot), about 8-10 medium sized tomatillos, a handful of cilantro, the juice from half a lime, salt and pepper.
You place all the veggies coated in olive oil under the broiler for 5-8 minutes until they get a little scorched. Throw everything in the blender when done add cilantro, lime juice, salt and pepper then blend. Super easy and tastes amazing.
Excellent! Great ingredients, easy to make, and outstanding flavor. This is already a family favorite.
This recipe is a keeper. It is so flavorful and hits all the Mexican food notes. I followed the recipe exactly. Super easy to put together. I covered with foil as the cheese was getting too brown.
As usual your recipe is delicious. This is definitely my go-to site for dinner inspiration. I’ve made this several times. I like to add sour cream to the chicken mixture, but that’s just a personal preference. The recipe is really perfect. I’ve also used this recipe and subbed carnitas from Aldi’s instead of chicken, which is also delicious. I’d highly recommend if you haven’t tried it.
What a delicious recipe–so easy to prepare and a husband-pleaser. His immediate comment was “this one’s a keeper”. I halved the recipe, since there’s just the two of us, and had enough to make a second meal. We did use up all the Salsa Verde and will open another jar when I re-heat the leftovers for the second serving. It did not indicate in the instructions whether or not to drain the chilis–I did, but I don’t think there’s enough liquid in those small cans to make a difference in the outcome. I placed a dish of sour cream on the table to dip as much as we wanted when eating the dish. The sour cream is a nice finishing touch for blending the flavors.
This is a great way to use up that last part of that inexpensive $5 Costco rotisserie chicken! And, yes, truly “Damn Delicious”! Thanks for a “keeper”.
I was looking for a green enchilada recipe with chicken, since I was getting tired of red sauce with beef, and Oh. Emm. Gee. these did NOT disappoint! The spices and seasonings are absolutely perfect. I used corn tortillas instead of flour, but dang these enchiladas are so yummy! Thanks for sharing!
That was Damn Delicious! I made the enchiladas ahead of time so I could pop it in the oven after a cold, wet, fun day at the pumpkin patch. It hit the spot and helped warm me up. Will definitely be making them again. Thanks for the great recipe.
I’m such a ditz – I didn’t read the directions correctly and mixed ALL three cups of cheese into the chicken/enchilada filling mixture, leaving none for the topping! This resulted in very cheesy, very full enchiladas. I then poured an additional cup of cheese and quite a bit of salsa verde on top of the enchiladas after rolling them and placing in the 9×13 pan (only seven would barely fit due to my mistake).
This all being said, they were SO GOOD! My boyfriend warned me that he probably couldn’t finish one enchilada and ended up going back for seconds and eating two! I’m definitely making this again but will probably use a lot less cheese in the enchilada mixture next time, lol. Thanks for the delicious, easy recipe.
I have made these a couple of times now and they are the “bomb”, according to everyone I’ve made them for so far. I don’t eat meat, so I have to depend on my family and friends. I am going to use the same recipe tonight with shrimp, I’m sure they will be great too. My son cannot get enough of these, he loves it when I make them.
I tweaked this or that but at the end of the day, this recipe is incredibly delish and helpful. I don’t do Mexican at home, aside from fajitas and Taco Tuesday. Well, I do now! My peeps loved it! Thanks for sharing.
This recipe is a keeper! I accidentally read the recipe incorrectly the first time I made it and added sour cream to the chicken mixture instead of cheese. It turned out great and I make it this way every time now.
Do you drain green chiles from can? Or pour in liquid and green chiles?
This recipe was sooooo delicious!! I used corn tortillas. I also didn’t cook the full 40 minutes. Next time I make this I will cook at 350 for 40 minutes. It was bomb!! Thank you for sharing
I just poured true green chills, juice and all into the mixture. Turned out perfectly!
Delicious and have made this several times. Thank you.
Have made this many timess now. Always great!
Has anyone cracked the code on the best way to freeze these puppies? I just made fresh salsa verde, but I’m the only one in my household that likes salsa verde and enchiladas, so I was thinking of freezing individual portions. Not sure if I should bake the whole thing and then freeze, or if I should freeze individual unbaked portions? I’ll definitely need to include the sauce because it’s already made.
The best way I’ve found is to place in a disposable baking dish, cover with foil and then place into a freezer bag. Seems to be fine even after a month or so. I put them in uncooked and then thaw them in the fridge overnight before cooking!
I made this last night. I had to use dried cilantro because I didn’t have fresh, and I used my shredded Mexican blend cheese that needed used up. My husband LOVED it…. he even asked if we could have it for lunch today. In 30 years I don’t think that has EVER happened!!
These were awesome! And I am very picky about my Green chicken enchiladas! Easy recipe!
These were awesome! I added a squeeze of 1 lime to the mixture, I thought it needed some acid. Next time I would add a little more salsa verde to the inside to avoid it drying out and more salsa verde to the top.
I made this for my family just after the Christmas and everyone loved it. My husband even went back for seconds. I had the dish put together in no time and the flavors were amazing.
Oh. My. God. This was one of the best dinners I’ve ever made. My husband is Mexican and his mom was born and raised there. Everytime I make Mexican food, he’s got a comment about how it’s not the way his mom made it, or its not really authentic. This recipe? He said it was just like something his mom would have made and he went back for more – twice! This will definetly be a regular meal at our house!!! I froze the leftover meat mixture and just got it out for dinner tonight. I think I’ll make a double batch next time, so I have lots to freeze for quick dinners during the week.
Wow I just made this for dinner and felt compelled to let everyone know this recipe is AMAZING! My husband and I were beside ourselves, it’s so delicious – especially the crispy edges! I followed the recipe to a T, except I only used one can of diced chiles and added avocado on top. I will definitely be making these again! Bravo!
We tried this recipe with our leftover turkey from Thanksgiving. Absolutely delicious! We are going to make it our holiday tradition.
Can i use shredded beef instead?
But forgot to add that it was just the right blend that made it so fabulous!
That was what reminded me of authentic Mexican cuisine…simple with just the right blend.
Thanks again!
Not knowing what I was doing I adjusted the recipe using 1/2 pound of shredded chicken and turned it into Dinner for 2 x 2.
I’ve been cooking a lot since March and I’ve been making dinner for me + dinner for my Aunt.
Perfect to share between us (and we each get two meals!)
Thank youj!
Everyone absolutely loved these! I’ve made many enchilada recepies, trying to find one that everyone in my family loved. I found it! Everyone raved about it! I’ll be making this quick and delicious recipe over and over again.
Hi! These look amazing! I am going to a cabin with family and wanted to make these ahead of time. Do you think it would be ok for me to make them two days ahead and put them in the fridge before baking them? Or would it be better to bake them and then just reheat on the second day?
What in everything holy is this recipe. YES. . Make it NOW. I have family requesting this exact thing when I come to visit.
Thanks for the delicious recipe!! It’s in my favorites now and forever.
Xox
We loved these. I had to modify them a little bit since my husband hates peppers. So instead of eliminating them, I reduced the amount to one can. That was enough to make him happy and he said that I should make it again! The enchiladas were really delicious. I used Goya enchilada sauce and it was great. I have made homemade salsa verde before which is also great (preferred) if I have the time, but either one works. Thank you Chungah, for another wonderful recipe.
This was so good! My husband absolutely loved this and he’s Mexican! He asked for me to make it again. It’s a keeper!
I made this once and my husband hasn’t stopped talking about it since so I’m making it again tonight!
These were great! Thanks for sharing. I used corn tortillas to make gluten free.
You want to talk about Damn Delicious? Used your Salsa Verde recipe (and tore it up with some chips!) and used it in this recipe oh yeah, AND made homemade tortillas. It is official, I’ve eaten the best meal. You go girl!
Made this last night and it was a big hit with the hubby. I didn’t have 2 cans of the diced chiles so substituted a jalapenos and this worked really well. Will definitely be making this again 🙂 DELICIOUS
I’d give it 5 stars but instead I gave it 4 because it is not a budget friendly recipe. The rotisserie chicken is what pushed it out of our price range. I was wondering if there’s a way to make this cheaper but still have the same flavors?
Also, this recipe is so delicious fresh and as leftovers. I would say fresh is best though.
Audrey, I’m making this for dinner tonight. I’m using chicken breast that I pulsed in the food processor. It smells and looks delicious. I also added a can of black beans, bc I only had 1 lb chicken. Hope that helps.
Made this tonight with some chicken breast, 1 can black beans (drained) and 1 ear of farmer’s market corn (removed from ear). It was amazing and a great way to use less meat.
You can literally make this with whatever protein you want! We have used boiled chicken, left over chicken breasts, rotisserie, you name it! I love how versatile it is…. we have run out of certain salsa or cheese and just use whatever we have and it’s always good! Just gotta stick to the herbs, spices, onion, and green Chile’s!
Our entire family of 6 loved these! I did not have a rotisserie chicken so I just cooked 2-3 chicken breasts in a slow cooker covered in chicken broth, removed the chicken when done and shredded it. I am going to add this recipe to our rotation. Thank you for sharing!
I made this tonight. It turned out SO SO good!
Delicious! Recipe came together very quickly so this is great for a weeknight meal. I used Frontera tomatillo salsa.
SO DELICIOUS. Can I prepare this and put it in the fridge and then bake later? If so, are there any modifications on when I add certain ingredients? Thanks!
Excellent! The entire family loved these Green Chicken Enhiladas and we will definitely add the recipe to the “favorites” category!
I like a little more heat and made my own salsa verde with fresh jalapeno and some finely chopped Thai red chili peppers. The filling is moist but doesn’t get the flour tortillas soggy, which I liked. Also, the monterey jack cheese stands up well with its creamy but not runny consistency. Pico de Gallo added to the topping is a great addition. I didn’t have enough chicken on hand, so I used half the recipe with cooked and chopped shrimp. Equally good.
Excellent! Great flavor — not overly hot for those who do not like heat, but enough great flavor to satisfy those who prefer heat. Easy to make exactly as written and uses on-hand ingredients. Will make again for my picky family. Thanks!
Update — I froze several enchiladas before baking and served them three weeks later. They were every bit as delicious as the first time we ate them! The sauce did not make the enchiladas soggy and the flavor was wonderful.
So good to read. As I like to make meals and freeze for later:)
This recipe is so easy and delicious! Thank you so much! Quick question – I want to make this again in advance. Do you think I could prepare the whole dish as instructed and instead of baking after step 4, cover the dish and put it in the freezer? If so, do you recommend changing the cooking time at all if it is frozen? Thank you!
I’ve frozen extra enchiladas- they actually freeze and store really well when placed in a freezer ziploc bag. I freeze the prepared enchiladas without the sauce on top and then add it once I’m ready to bake. Personally, I don’t think it would freeze and then thaw well with the enchilada sauce.
Awesome thank you so much for the recommendation!
Ummm fantastic, I normally make red sauce enchiladas and wanted to try something different, these are the bomb❤️❤️
I made these with pre-marinated cilantro/lime chicken (Kroger brand). Amazing! I used 1.5 pounds chicken. And added 2 poblano peppers, sauteed, to the filling mixture. Topped with fresh pico de gallo, avocado, and sour cream. It was absolutely delicious!
these Enchiladas were “damn delicious”! My husband said it was better than our favorite mexican restaurant. Will definitely make this again!! I served with refried beans and it was the perfect meal!
Tasty and fulfilling! A keeper. BTW- I used Herdez Salsa Verde (saw you mentioned in another comment as your fave, too!) and flour tortillas warmed on a oily pan so they stay crisper (worth it!). Next time serving with a side of rice and beans to make platos completos! Doesn’t hurt to have margaritas, of course!
This was my first time to ever make enchiladas and these were easy and delicious! I made half with corn tortillas and half with four tortillas. I prefer the corn tortillas, but it’s a personal preference. I will be making these again and again!
This was my first time making a Mexican dish like this. I swapped out the flour tortillas with corn tortillas and that took the dish to a another level. My family actually really liked it. It tasted like I ordered takeout from a Mexican restaurant and put it on a plate. 🙂 Thank you Chungah!
Easy and delicious recipe. I added some sour cream to chicken and it made it even more creamy. This will be my go to recipe for enchiladas.
This recipe was so easy and delicious! I love recipes like this. I used corn tortillas, and all good! I think it’s as good as any chicken enchilada verdes I’ve had at any restaurant 🙂
This was delicious! The only change I made was to use Mission low carb flour tortillas since that was I can have yummy enchiladas and stick to my diet. I also threw in some Hatch enchilada sauce since I had some I needed to use up. So yummy!
My two picky kids who never like to eat the same thing both loved this dish. My daughter wanted to try enchiladas so I went with this recipe. So good, will definitely make again. Thank you!
This is my favorite enchilada recipe! Thank you!!
I made these for dinner last night. First off the filling was fabulous. But I used can green chili enchiladas sauce and corn tortillas . Corn tortillas are not easy to roll unless they are prepped with warm oil or sauce. #damndelicious
These were amazing! Even my kids, who are very picky eaters, loved it.
Just made this tonight . Boyfriend and I loved it !! Definitely a keeper . I kept the green Chili to just half the amount mentioned as we’re not too big on the heat . Turned out great . Lots of sour cream and extra verde sauce on top . Will make it again 🙂
Definitely a keeper of a recipe! Both my husband and myself loved this dish. The things I changed was instead of salsa verde, I used green chile enchilada sauce and also used gluten free flour tortillas. Dish was easy and fast to put together and so delicious! Added sour cream and cut up avocado on top and instead of putting cilantro inside, I put it on the outside (my husband hates cilantro).
I did it a little different, stewing the chicken in broth in a crock pot for a couple hours first, then combining the chicken with the green chilies, sour cream, cheese, a third of the sauce and sauteed onion, then filled the tortillas. Covered with sauce, cheese, cilantro and olive. Delish
I make a lot of chicken enchilada recipes but this is the best one that I have ever tried. The chicken mixture stays very moist and creamy. Second day leftovers were just as good.
Thanks for sharing with us, Georgette!
These were OUTSTANDING! I used leftover rotisserie chicken from the slow cooker rotisserie chicken from your site and they turned out SO GOOD. My husband doesn’t like Mexican food much and he cleaned his plate and said I could keep making it – that in and of itself is amazing lol. I only used one can of diced green chilies because I didn’t want it to be too hot, and it was perfect! I never measure cheese so I’m sure I added more than it called for too. 😉 I usually feel obligated to use leftover rotisserie chicken in soups, but it’s still 96* in Texas, so I’m happy to have another alternative my whole family likes! Thanks so much!
Do you have a brand of jarred salsa verde you could recommend?
I personally love Herdez.
easy to make and lives up to the site name (dam delicious!) . 10/10
This was absolutely delicious and so easy to make! Will definitely make it again in the near future! Thanks! 🙂
This looks super yummy! One question: Did anyone notice that the flour tortillas did not hold up well? Traditionally corn tortillas are used for enchiladas. Whenever I have seen recipes with flour tortillas it does not turn out well. Really looking forward to trying this! We ate red chili enchiladas a lot when I was a kid.
sorry if this has already been asked but do we need to put foil over pan before putting into oven?!
just popped in without and followed instructions exactly! hoping for the best! they look AMAZE
Nope, no foil needed here, Jordyn. Recipes will typically specify if a cover is required. 🙂
I followed your recipe and the results were magnificent.
That’s so great to hear! Thanks for sharing, Thomas!
My husband loves these and they are so easy for a weeknight meal! Where did you get the dish you make them in? I want.
I was able to find it on Etsy! 🙂
Just made these and they were delicious and quick. I am vegetarian so I substituted sweet potatoes and black beans for chicken. I will definitely make again.
These are delicious. Do you think they could be frozen (would like to make some freezer meals for some friends who are new parents). And if so, would you freeze before or after cooking?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I haven’t made these yet but my friend has and said they are amazing! I’m not used to enchiladas with flour tortillas and was wondering if I substituted corn tortillas, is there anything I should do differently? Thanks!
Corn tortillas would be a great substitute!
This is the second time I’ve made these and my mom who normally doesn’t like things out of her meat and potato mid-western palate, absolutely loved them! I used leftover chicken brest and omitted the green chili’s since mom can’t handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice. Fabulous, easy and quick to make. I’m trying to resist going for a 3rd helping…..you read that right! Thanks for the recipe, will defiantly make these again and again.
Have you tried corn tortillas?
I actually haven’t!
I made it twice!!! First for my hubby and then to his family. Let me said you girls that was a really hit. They will don’ leave me in peace
We love hearing that, PaOla!
These were soooooo fantastic!!! I usually follow the recipe exactly, but my favorite salsa brand, a fresh salsa that’s sold in the produce section, doesn’t offer a verde salsa. So I just used regular red salsa… still yummy of course!
Awesome!
These were absolutely amazing! How much calories are these?
That’s awesome! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
So I didn’t have any chicken on hand, but I DID have Chunga’s IP Carnitas leftovers that I substituted. OMG! Delish! Defintely making this again!!!
That sounds delicious!
I made these last night. BEST. ENCHILADAS. EVER!!! Thank you!!
Great, Amy! Thanks 🙂
2, 4 ounce cans of diced green chiles?
Which ones exactly, there are serranos, jalapenos, I’m trying to make this lol
The can will say “diced green chiles”. Hatch, Ortega, and La Victoria are the most common brands I see at the grocery store.
Can you check the print button for the recipe? I love printing your recipes but this one just returns a blank page. Thank you!
Thank you for letting us know, Brin! We’re working on fixing it at the moment. Thank you so much for your patience.
This was amazing!!! Definitely a keeper!
While I haven’t moved to Chicago, San Diego has had the coldest February for 60 years, and March isn’t starting out much better. I saw this recipe and thought – this will make my cold and rainy life better today – and it DID! This recipe is AMAZING. It has so much flavor and is so comforting, but also was fast to put together and I already had almost everything I needed to make the recipe. I used El Pato Verde Sauce and my husband said we need to make this for an upcoming party. Thanks for the delicious recipe Chungah! Stay warm in the windy city!
It’s been unusually cold in Southern California, that’s for sure! This is a perfect cold weather recipe!
When I had half a rotisserie chicken in my refrigerator and was wondering what to do with it, this was an inspired choice! I increased the garlic a bit, and added a little salt and chili powder (a very little). It was a huge hit – and good enough to serve to company.
Thank you, Chungah!
Awesome!
Making these tonight. How did you warm you tortillas? Over an open flame? I’m always trying new ways. The char makes them look extra yummy!
The microwave is the quickest, easiest option in my opinion! 🙂
These look delicious. If you need a good Mexican food place in Chicago, check out Chava’s Tacos in the Ukrainian village area. It has the best steak tacos!
Mm, this looks absolutely incredible!
I will make this for my family very soon!
Great!
Green chicken enchiladas are my favorite – these look perfect!
They are!
Hello, this dish is in the oven now and smells great! I am curious as to what brand of green enchilada sauce do you use?
I used Herdez. 🙂
These look amazing! What brand of tortillas do you use? They look delicious and better than the ones I typically see at the grocery store.
I used Mission. 🙂
Amazing!! I love how you cooked the enchiladas in that amazing salsa verde! (:
The best part? The leftovers for lunch. Gonna make it easier on Monday to go to work! Delicious, thanks for the recipe
OMG this sounds so delicious and easy to make. Got all ingredients in my pantry, just need chicken. Thanks.
You mention that you moved to CHICAGO. When did this happen? I thought you were a California girl – SF and LA. I do not remember seeing any mention of this move on my subscription emails. You will be missed!!
Hi Linda! We’re excited for you to make the new recipe – let us know how you like it! Chungah mostly shared her move on her social media accounts, not in her emails. Thanks for the lovely comment!