Green Chicken Enchilada Recipe -
Green Chicken Enchilada Recipe
  • READY IN hrs

Green Chicken Enchilada

Recipe by  

"Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
  4. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2007

The basis of this recipe is really good but you can go through a few more steps to jazz it up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one. The las palmas sauce is just about the best thing, next to making your own suace. Serve with sour cream on top and your set to go!

Most Helpful Critical Review
May 04, 2011

You need to shred the chicken after you cook it, then recook in oil, garlic, hot sauce. You can make it the day before. You're going to neeed some onions and black olives. Don't make gringo food.

May 23, 2006

Las Palmas green sauce, in the can, makes these taste great. I find other sauces to runny. When I am in a hurry, I cheat and use Rotissere Chicken and it is super quick to put together. I like to stir about 1/4 cup of the sauce into the chicken and cheese mixture. If you want it hotter add pepper-jack cheese.

Mar 14, 2006

Simple to make and very good tasting. My husband wished they were more zippy - we added half a can of chopped green chilies to the sauce, but next time I'll add sauteed onion and garlic too.

Aug 31, 2011

I wanted to find a verde enchilada dish without using soup or sour cream. This one was just what I was looking for. I did cook 3 medium chicken breast, and I'm sure it was more than one pound, in a pressure cooker with cumin, garlic, pepper, and paprika and diced some onions. Hint: used the broth for Mexican rice. Then I shredded the chicken and added a large can of diced green chilies to it. I filled 10 flour tortillas with the chicken and cheese, which fit into a 9X13 pan perfectly. Used the Las Palmas canned green sauce over the top, also added more shredded cheese, slices of pickled jalapeños and black olives to the top. They cooked for 30 min. and I let them sit for about ten before cutting them. These enchiladas were so tasty, you just kept wanting to eat them even though you were stuffed. And they didn't even need any sour cream. So much healthier. Thanks Shackl

Aug 07, 2005

Instead of Monterey jack cheese, I subbed cream cheese, mixing it with the chicken until it was melted and pouring a little bit of the sauce into the mixture. Topped with a colby/Monterey jack cheese shredded mixture. This was delicious and easy to prepare. I cannot wait to make again. Served with sour cream and refried beans.

Jul 03, 2007

This was great and easy and I took the mixing the shredded chicken with cream of chicken soup idea from Jeri Reed's ''Chicken Enchiladas V'' recipe...yummy ! :-) My boyfriend loves my cooking ! And yes he means it ! :-) LOL Thank goodness for this site for all sorts of great recipe ideas ! :-)

Jun 25, 2011

I love this recipe, it was quick and easy. We had guests over and they loved it. I have a picky husband and he loved it too. I did modify the recipe a bit though. In the Mexican culture we don't typically make enchiladas with flour tortillas so I stuck to the usual corn tortillas. I dipped each tortilla in hot oil for about 20 seconds each and drained them and then dipped them in the Las Palmas Green Chile Sauce (large can). I then added chopped, cooked chicken (I boiled the chicken with garlic powder, onion powder, cumin, salt and pepper), adding pepper jack cheese and a heaping tablespoon of green chile sauce into each tortilla, roll it up and when all are done pour the remaining sauce over the top, and finish just as the recipe asks. When they were done cooking I sprinkled, from a small can, chopped green chiles and chopped green onions. I will definitely make this recipe again. Very good recipe but with a little tweaking it comes out perfect.


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  • Calories
  • 724 kcal
  • 36%
  • Carbohydrates
  • 77.2 g
  • 25%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 1134 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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