Easy Chicken Enchiladas with Green Sauce
These authentic green enchiladas are full of flavor! Mexican food is one of my favorites; I love it because of all the wonderful fresh ingredients it uses and all the exciting flavors you can find in it. I lived in Arizona for a few years, and good Mexican food is in abundance there. I created this green chicken enchiladas recipe trying to mimic the Mexican enchiladas from one of my favorite restaurants. One thing I love about this chicken enchiladas recipe is how simple it is to make the fresh green enchilada sauce. Toss out that canned stuff and try this recipe instead. Homemade enchilada sauce couldn’t be simpler!
Green Chicken Enchiladas Ingredients
For the chicken enchiladas, you’ll need:
Chicken breasts Chicken broth Corn tortillas Monterrey Jack cheese Sour cream, for serving
And for the green enchilada sauce, you’ll need:
Chicken broth Tomatillos Diced green chilis Yellow onion Green onion Garlic Cilantro Poblano pepper Lime juice Sugar Cumin Salt and pepper
How to Make Chicken Enchiladas with Green Sauce
Cook chicken and broth in slow cooker for 5 hours until tender. Shred chicken and set aside. Combine the green enchilada sauce ingredients in a blender and blend until smooth. Transfer enchilada sauce to a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes until enchilada sauce thickens. Warm tortillas on hot griddle and set aside until ready to use. Assemble the green chicken enchiladas by rolling shredded chicken, enchilada sauce, and cheese in the warm tortillas. Place enchiladas in pan and top with shredded cheese. Bake in 350 degree F oven for 14 to 16 minutes, or until cheese is bubbling.
Do I Have to Cook the Chicken in a Slow Cooker?
No, you can cook the chicken however you prefer. The chicken will need to be cooked in a little liquid to ensure it’s tender enough to shred once cooked, though.
Can I Use Flour Tortillas Instead?
Yes, you can use flour tortillas if you prefer. Your green enchiladas won’t be authentic, but they’ll still taste good!
Tips for the Best Homemade Enchiladas
Warm the tortillas before assembling the enchiladas. It prevents the tortillas from cracking when rolled. Sour cream is a must when serving these chicken enchiladas with green sauce — it offsets the slightly spicy enchilada sauce! You can make the green enchilada sauce in advance and freeze it for later use.
More Mexican Recipes You’ll Love:
Chicken Chimichangas Slow Cooker Chicken Tortilla Soup Red Enchilada Sauce Grilled Mexican Street Corn Sheet Pan Chicken Fajitas
