Chicken Enchiladas (the best) Rachel cooks with love ❤…press down arrow for recipe.

These creamy green chicken enchiladas are a comforting, family-friendly favorite. Tender shredded chicken is rolled in warm corn tortillas, smothered in a smooth, mildly tangy green sauce made with fresh green tomatoes and green chiles, then baked with plenty of melty cheese on top. The simple roux base keeps the sauce from being too acidic, while the addition of cream or cheese makes it rich and satisfying. Perfect for weeknights or when you want something that feels special without a lot of effort.

Ingredients (for 8–10 enchiladas, serves 4–6)

For the Green Sauce:

• 8–10 medium green tomatoes (tomatillos can be substituted, but green tomatoes are milder)
• 1–2 serrano or jalapeño peppers (adjust for heat)
• 2–3 garlic cloves
• 1 small bunch fresh cilantro
• 1–2 cups chicken broth (homemade or from boiling the chicken)
• 2½ tablespoons butter
• 2½ tablespoons all-purpose flour
• ½ teaspoon cumin
• ½ teaspoon oregano
• Salt and black pepper, to taste

For the Enchiladas:

• 2–3 cups cooked, shredded chicken (from boiling 2–3 chicken breasts with garlic)
• 10–12 corn tortillas
• 2–3 cups shredded cheese (pepper jack, Monterey Jack, mozzarella, or a mix)
• ½–¾ cup Mexican crema or sour cream (optional, for drizzling)
• Extra chopped cilantro and diced tomato for garnish

Instructions

1. Prepare the green sauce: Bring a pot of water to a boil. Add the green tomatoes and cook for 3–5 minutes until they soften and lose their bright green color. Drain. In a blender, combine the cooked green tomatoes, serrano/jalapeño peppers (to taste), garlic cloves, cilantro, and about 1 cup chicken broth. Blend until smooth.
2. In a medium saucepan or the same pot, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2–3 minutes until the roux is light golden and smells nutty. Slowly whisk in the blended green tomato mixture and the remaining chicken broth. Add cumin, oregano, salt, and pepper. Bring to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.
3. Assemble the enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of green sauce on the bottom of the dish.
4. Briefly warm the corn tortillas (in a dry skillet, microwave, or dipped quickly in hot sauce) so they are pliable and don’t crack when rolling.
5. Place a spoonful of shredded chicken down the center of each tortilla. Add a little shredded cheese if desired. Roll tightly and place seam-side down in the prepared dish. Repeat until the dish is full.
6. Pour the remaining green sauce generously over the rolled enchiladas, making sure to cover the edges so they don’t dry out. Sprinkle with a generous amount of shredded cheese. Drizzle with Mexican crema or sour cream if using.
7. Bake for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. For a little extra color on top, broil for the last 2 minutes (watch carefully).
8. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and diced tomato if desired.

Serving Suggestions Serve with Mexican rice, refried beans, or a simple green salad. Warm corn tortillas on the side are traditional and great for scooping up extra sauce.

Tips for Success

Boiling the green tomatoes first softens them and mellows any bitterness. The roux (butter + flour) is the secret to a smooth, non-acidic sauce that coats the enchiladas beautifully. Use a mix of cheeses for the best melt and flavor — pepper jack adds a nice kick. If the sauce seems too thick after simmering, add a splash more chicken broth. Leftovers reheat well in the oven or microwave with a little extra sauce or broth to keep them moist.

This green chicken enchilada recipe is creamy, flavorful, and comforting — the kind of dish that feels like home. It’s forgiving and easy to customize with whatever cheese or level of heat you prefer. Give it a try and let me know how you liked it or what sides you served with it — I’d love to hear!

Enjoy every cheesy, saucy bite!