Who celebrates Cinco de Mayo? Saturday is fiesta time around here and it wouldn’t be a fiesta in our home without homemade Chicken Enchiladas Verdes! So easy! The best part is enchiladas are fun to make, bake and eat. It doesn’t have to be a celebration to make enchiladas for dinner!
Not to mention a great way to teach kids cooking, and skills for being in the kitchen. What kid doesn’t like to get their hands into food? And then eat what they make!
Looking for something else to make? See all our latest recipes!
I am going to share a few photos of how we set up our table for assembling our Salsa Verde (Green Sauce) Enchiladas and then share a quick, easy recipe for enchiladas. You can make them too. I also found a helpful video tutorial that shows how to make your own green sauce, along with how to make them. If you never have made enchiladas now you can see how easy it is.
Did I mention they are Sammie’s favorite dish? I make big batches to freeze, putting them into single-serve freezer-safe containers. Then heat up enchiladas for her lunch.
Chicken Enchiladas Verdes
Chicken Enchilads Green Sauce
This is an old post, I promise to update the recipe and images soon! But, I think you will still enjoy the recipe and the video tutorial for how to make chicken enchiladas with green sauce!
Until then, you might like to make these easy recipes too when you are done with today’s post!
How to make enchiladas Verdes
- Pre-cook chicken (or store-bought). Saute onions, garlic, red peppers.
- Warm-up green enchilada sauce in a non-stick pan or skillet.
- Then set up your table with all the ingredients.
Remember to lightly fry/heat your corn tortillas prior to saucing them! Or microwave on a plate with a paper towel sprinkled with water.
- Add Sauce the bottom of the baking dish prior to assembling with some of the warm sauce.
- We like to assemble them right in the baking dish!
Add all the ingredients you enjoy. (Our favorite ingredients are shredded cheese, red bell peppers, onions, and sliced black olives. Pick your favorites there are no rules when making them!) Or keep it simple with just shredded chicken, shredded cheese and green enchilada sauce.
Roll them tightly next to each other one by one, laying seams down.
Before you know it you’ll have a dish or two just like this! As you can see from the photo below you can make them so many ways by changing the ingredients.
- I cover my dish with tin foil but, tent over cheese so it doesn’t stick. Bake at 350 or 375 degrees until cheese is melted and the enchiladas are warm and bubbly. Depending on your oven the bake time can be 30-40 minutes.
- When the enchiladas are done take them out of the oven. Let them stand 5 minutes prior to serving.
- Give it a dollop of sour cream, cilantro or green chilies if you like.
- Serve with a tossed green salad, along with rice or beans.
We put these together late at night, it just kept getting darker in the house. Sorry, about the quality of the photos, this is a super old post one day I will rewrite it.
Do you like red sauce better? Just substitute the green sauce for red sauce!
How to make Green Enchiladas
Here is my recipe you can print or pin it. If you would like to see Sandy’s Recipe on her blog – Easy Cooking Green Enchiladas Suizas Recipe
Helpful kitchen tools for making this recipe
- non-stick pan/skillet
- chef knife
- mixing or large bowls
- microwave (optional but, preferred for heating tortillas)
- paper towels or napkins
- 13 x 9 Baking Dish
- cutting board
Chicken Enchiladas Verdes recipe
Chicken Enchiladas Verdes
Chicken Enchiladas Verdes - See how easy it is to make chicken enchiladas in green sauce.
- Cook chicken *see instructions or use pre-cooked chicken I use 1-lb. per pan approx
- salt and pepper to taste
- 1 large can 28-oz. + 1 small can 19-oz green enchilada sauce (I use Las Palmas)
- 1 large package of corn tortillas 24
- 1 large package of Mexican cheese or a Three cheese blend
- 1 onion
- 2 garlic cloves
- 1 red bell pepper optional
- 1 can black olives rinsed, drained & chopped
- green onions chopped optional
- cilantro chopped optional
- 1- 4 oz can diced green chilies
- 1 small sour cream
Cook the chicken either in a skillet or by baking or use leftover chicken. Shred or chop the chicken. (or use rotisserie chicken)
Wash and chop all vegetables
Warm the green sauce in a pan.
Precook corn tortillas either by frying in oil lightly or in the microwave until soft, but not overdone!
Dip tortillas in green salsa, prior to filling after microwaving.
Add the ingredients into tortillas (cooked, shredded chicken, shredded cheese... roll the tortillas one by one, lay seams down. Then line up side by side in the baking dish, after rolling each one until the pan is filled.
Top with green enchilada sauce, garnishes, and shredded cheese.
Bake at 350-375 degrees until cheese is melted and bubbly, and the enchilada casserole is warm. Take out of the oven, let the dish cool 5 minutes before serving.
Garnish with sour cream and green chilies before serving.
Serve with salad and rice (or) refried beans or black beans.
Cover dish with aluminum foil. Remove 15 minutes prior to finished baked time. This will keep your enchiladas from drying out.
Do you like salsa verde enchiladas or salsa Rojas? That’s green or red sauce!?
- New here be sure to Subscribe
- Pin it for Later
- Follow us on Pinterest
- Casseroles Pinterest
- Easy Chicken Recipes
Looking for other chicken recipes or Mexican inspired recipes to try?
One of our most popular chicken casseroles is our Autumn Chicken Casserole. I made this so long ago but, everyone loves it!
- Mexican Stuffed Peppers This recipe is vegetarian but, packed with flavor and easy to adapt.
- Pork Enchiladas
- Slow Cooker Tacos I use this for making enchiladas and the chicken meat for other casseroles too.
- Pressed for time try our skillet Chicken Fajitas.
- See all our chicken recipes!