These easy green chili chicken enchiladas are my go-to when I want a savory, flavorful weeknight dinner that’s simple to pull together.
This platter features authentic, easy Green Chili Chicken Enchiladas made with shredded chicken, tortillas and a bright green enchilada sauce from freshly roasted tomatillos. Once you make the homemade sauce, you’ll prefer it every time.
This green chili chicken enchilada recipe has been a long time coming—it’s a staple in my kitchen. I make it for busy weeknights, dinner parties, and potlucks because it’s reliable, satisfying, and full of flavor.
I first started making green enchiladas in college. Back then I often used canned green enchilada sauce and rotisserie chicken for convenience, and those shortcuts still work if you need them. But the homemade green sauce is surprisingly easy and rewards you with brighter, fresher flavor and a lighter feel—especially if you use low-carb tortillas.
How to make homemade green enchilada sauce
All you really need is a roasting pan and a blender. The sauce comes together from roasted tomatillos, onion and jalapeño, blended smooth with a little chicken stock, lime juice and seasonings.
Typical sauce ingredients:
Tomatillos, onion, jalapeño, lime juice, chicken stock and seasonings like cumin, garlic powder and cilantro.
Roast the tomatillos, onion and jalapeño until they’re tender and lightly charred. Pulse them in a blender with chicken broth, lime juice, salt, cumin, garlic powder and cilantro until smooth. Taste and adjust salt and heat as needed. This sauce works great for enchiladas, as a taco topper or even stirred into a white chicken chili.
One common question: can you substitute salsa for enchilada sauce? I usually advise against it—salsa can be too bold and thin for enchiladas. This green enchilada sauce is milder and brings balance to the dish.
What to put inside the enchiladas
My favorite filling is shredded green chili chicken mixed with a good melting cheese and plenty of the homemade green sauce. The shredded chicken recipe below is versatile—use it in enchiladas, on nachos, in tacos or grain bowls.
This classic filling combo is consistently delicious. If you have other favorite fillings, I’d love to hear them—enchiladas are a great canvas for creativity.
How to bake enchiladas
After making the chicken and sauce, set up an assembly station: a baking dish or cast iron skillet, a shallow bowl of sauce, tortillas, shredded chicken and cheese. Dip each tortilla briefly into sauce so it’s coated, add 1/4–1/2 cup shredded chicken plus a small handful of cheese, roll it up and arrange seam-side down in the dish. Cover with the remaining sauce and a layer of cheese.
Tip: Flour tortillas are forgiving and easier to roll. If you use corn tortillas, warm them wrapped in a damp paper towel in the microwave for 30–60 seconds so they bend without cracking.
Other Mexican recipes to try
- Chili Lime Sheet Pan Chicken Fajitas
- Blackened Cod Fish Tacos with Sriracha Lime Crema
- Guacamole for a Crowd
- Green Chili Queso
Easy Green Chili Chicken Enchiladas
ingredients
- For chicken
- 3 Tablespoons olive oil
- ½ yellow onion diced
- 3 skinless boneless chicken breasts
- 2 Teaspoons cumin
- 1 Teaspoon ground chili powder
- 1 Teaspoon dried oregano
- 1 Teaspoon garlic powder
- 1 Teaspoons kosher salt
- ½ Teaspoon ground black pepper
- 1 4.5 Oz can green chiles
- ½ lime juiced
- 1 Cup chicken broth
- 1 Cup light beer
- For Green Enchilada Sauce
- 10 tomatillos husked and rinsed
- 1 small yellow onion peeled and chopped
- 1-2 jalapeños deseeded, adjust for heat
Olive oil
- 1 Teaspoon salt
- 1 Teaspoon ground cumin
- 1 Teaspoon garlic powder
- Handful fresh cilantro leaves
- ½ lime juiced
- ½ Cup chicken broth
- For Enchiladas
- 1-2 cups shredded Mexican or Monterey jack cheese
- 8-10 medium corn tortillas
Mexican Cream or Sour Cream
Fresh Cilantro
instructions
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For the chicken:
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Season the chicken with cumin, chili powder, oregano, garlic powder and salt. In a large Dutch oven or braiser, heat olive oil and sauté the diced onion over medium heat until translucent, 3–4 minutes. Remove the onions and set aside. Sear the chicken 2–3 minutes per side—chicken will finish cooking as it braises.
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Add the cooked onions back to the pot with the green chiles, lime juice, chicken broth and beer. Add enough liquid to come about halfway up the chicken. Bring to a simmer, reduce heat to medium-low, cover and braise 30–40 minutes. Remove the chicken and shred with two forks, then return the shredded chicken to the braising liquid and toss to combine.
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For the enchilada sauce:
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Preheat oven to 400°F. On a parchment-lined baking sheet, arrange husked tomatillos, jalapeño and chopped onion. Drizzle with olive oil and toss to coat. Roast 15–20 minutes until the tomatillos are tender and slightly browned. Remove and let cool briefly.
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Blend the roasted tomatillos, onion and jalapeño in a blender with salt, cumin, garlic powder, cilantro, lime juice and chicken broth until smooth. Reserve one jalapeño to taste-test before adding the second, if desired. Adjust salt and heat to taste.
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For assembling enchiladas:
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Preheat oven to 350°F. Pour about 1/2 cup of enchilada sauce into the bottom of a medium casserole dish. Set up an assembly station with sauce, tortillas, shredded chicken and cheese. Dip each tortilla lightly into the sauce, add a small handful of cheese and 1/4–1/2 cup of chicken, roll and place seam-side down in the dish. Repeat until the dish is full, then spoon remaining sauce over the top and sprinkle with an even layer of shredded cheese.
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Bake 15–20 minutes, until the cheese is melted and beginning to brown. Finish with a drizzle of sour cream or Mexican crema, chopped fresh cilantro, sliced jalapeños and radish slices if desired.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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