This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1¼ hrs

Green Chicken Enchilada

Read Reviews (135)

"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." — SHACKL

Ingredients Edit and Save

Watch video tips and tricks

Firehouse Chicken Enchiladas

Chicken Chimichangas with Sour Cream Sauce

Tomato Chicken Parmesan

Salsa Chicken Burrito Filling

Pablito's Chicken Tacos

Slow Cooker Enchilada

Easy Chicken Enchiladas

Easy Chile Chicken Enchilada Casserole

Salsa Chicken Rice Casserole

How to Bone a Chicken Breast

Measuring All-Purpose Flour

Original recipe makes 6 servings Change Servings

1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas

1 (8 ounce) package shredded Monterey Jack cheese
1 (19 ounce) can green enchilada sauce

Check All Add to Shopping List

Directions

In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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.
Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

ADVERTISE WITH US

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!

—raishelle

See full review »

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.

—mysteryman

See full review »

173 Ratings

See other versions of this recipe!

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.

—CRAZY4SUSHI

See full review »

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.

—LIZCANCOOK

See full review »

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.

—JDVMD

See full review »

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

—*Sherri*

See full review »

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 ! :-)

—WILLOWINWI

See full review »

Apr 16, 2006

Very easy to make and tasty. Only "modification" was adding a spoonful of sauce in the enchilada. Thanks

—Mreichley

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick and Easy Green Chile Chicken Enchilada Casserole

Poblano Chicken Enchilada Casserole

Easy Green Chile Chicken Enchiladas

Chicken Gravy Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole

White Chicken Enchilada Slow-Cooker Casserole

Green Chili and Cheese Chicken

Chicken Stuffed Peppers with Enchilada Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

Chicken and Green Bean Casserole

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Green Chicken Enchilada

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 724
Calories from Fat: 263

% Daily Value *
Total Fat 29.2g 45 %
Saturated Fat 13.3g 66 %
Cholesterol 89mg 30 %
Sodium 1134mg 45 %
Potassium 547mg 15 %
Total Carbohydrates 77.2g 25 %
Dietary Fiber 5.8g 23 %
Protein 36.8g 74 %
** Sugars 2.9g
Vitamin A 12 %
Vitamin C 15 %
Calcium 62 %
Iron 58 %
** Thiamin 77 %
Niacin 134 %
Vitamin B6 21 %
Magnesium 25 %
Folate 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.