Juicy shredded chicken is rolled up in flour tortillas and topped with the creamiest cilantro lime sauce to make the best-ever green chicken enchiladas.
These chicken enchiladas doused in green sauce are fast, easy, and oh so flavorful.
In This Post
The sauce comes together in 5 minutes with the help of your trusty blender and is made extra creamy thanks to the addition of ripe avocados and heavy cream.
To keep this recipe extra easy breezy, a store-bought rotisserie chicken is shredded and used for filling the tortillas. Any pre-cooked chicken will do, but why make life harder than you have to?
Green chicken enchiladas are hearty and filling, yet bursting with the fresh flavors of cilantro, lime, and green onion. Mexican food is truly the best.
Heidi’s Tips for Recipe Success
- I prefer using flour tortillas in this recipe because I love the way they nearly melt into the cheese. If you’re looking for something a little heftier, go ahead and give white corn tortillas a try.
- Store-bought rotisserie chicken is the easiest to shred, and I typically go at the bird using just two forks and some willpower.
- Unlike traditional enchilada sauce, the green sauce in this recipe isn’t cooked and is bursting with fresh ingredients. Because of that, it’s best prepared and used right away.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Cooked chicken โ Cook a rotisserie chicken, pick one up from the grocery store, poach or bake a few chicken breasts, or amp up the flavor by grilling some cilantro lime chicken.
- Canned hatch chiles โ The distinct fruity, smoky flavor of the hatch chiles really takes the filling to the next level. They’re not too spicy, but they definitely pack in some heat.
- Onion โ Dice it finely so you don’t crunch down on big bites in the filling.
- Shredded Mexican cheese blend โ Feel free to swap in another favorite cheese, like Monterrey Jack or cotija.
- Flour tortillas โ Flour tortillas almost melt into the filling. If you’re a corn tortilla purist, fry them quickly in canola oil (about 10 seconds) to make them pliable and easy to roll.
- Heavy whipping cream โ Makes for a creamy sauce and balances out any spiciness from the hatch chiles.
- Avocados โ Lends the sauce even more creamy richness without making it taste heavy.
- Chicken broth โ Thins out the sauce without making it taste watery.
- Fresh cilantro โ Since the green enchilada sauce gets blitzed in the blender, you can use both the stems and leaves.
- Lime juice โ Brightens up the sauce and cuts through the heavy cream.
- Spices โ A little ground cumin, garlic salt, and kosher salt are all you need to finish the sauce.
How to Make Green Chicken Enchiladas
- Blend up the sauce. It’s as easy as adding everything to a blender and mixing until smooth.
- Make the filling. Stir together the shredded chicken, onion, and hatch chiles.
- Sauce them up. Add part of the green sauce to inject the filling with flavor and keep it moist.
- Roll ’em up. Add a little of the chicken mixture and shredded cheese to each tortilla, then roll the enchiladas. Place them seam-side down in your baking dish to avoid leakage in the oven.
Heidi’s Tip: I like to spoon a little sauce into the bottom of the baking dish to prevent the enchiladas from sticking and flavor them from the bottom-up.
- Sprinkle with cheese and bake. Finish the enchiladas with a final layer of sauce and a hearty sprinkling of cheese before baking until browned and bubbling. Cover the pan with foil to seal in the moisture and encourage even cooking before removing so the cheese can brown in the final few minutes.
FAQs
Enchiladas are a fantastic freezer meal to have on hand. Assemble the enchiladas, then cover tightly with plastic wrap and foil before freezing.
Bake the enchiladas from frozen (remove the plastic wrap first!) for 45 minutes, covered, then a final 10 minutes uncovered.
If you’re not in the mood for green enchiladas, swap out the cilantro lime sauce with classic red enchilada sauce or mole sauce.
Pop the enchiladas into the oven covered, then after about 20 minutes remove the foil. This ensures the enchiladas will be heated through with a golden layer of cheese on top without the danger of drying them out.
Storage Tips
Leftover enchiladas will last up to 5 days in the fridge, noting that the tortillas will continue to soften as they sit in the sauce. Reheat enchiladas for 30-second bursts in the microwave or covered in a 350ยบF oven.
What to Serve With Green Chicken Enchiladas
- Toppings โ Pico de Gallo, Pickled Jalapeรฑos, or Spicy Garlic Guacamole
- Rice โ Cilantro Lime Rice or Spanish Rice
- Beans โ Homemade Refried Beans or Pinto Beans
- Sides โ Mexican Coleslaw, Elote, or Mexican Kale Salad
- Drinks โ Mango Margaritas or Coconut Margaritas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Green Chicken Enchiladas Recipe
Ingredients
Enchiladas
- 4 cups cooked and skinned shredded chicken meat, (about 1 store-bought rotisserie chicken)
- 2 4- ounce cans diced Fire Roasted Hatch Chiles
- ยฝ medium white onion diced
- 2 ยฝ – 3 cups shredded Mexican blend cheese, , or just Monterey Jack if you prefer
- 8-10 large flour tortillas, (7 to 8 inches)
- ยผ cup chopped green onion, for garnish
Green Sauce
- 2 cups whipping cream
- 1 cup chicken broth
- 2 avocados
- 1 cup fresh cilantro, stems and leaves
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt, divided
- juice of one lime
Instructions
- Preheat oven to 350ยบF.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ยฝ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9×12-inch baking dish by giving it a light coat of cooking spray and ยผ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about โ cup chicken mixture along the bottom third of tortilla and top with ยผ cup of shredded cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat placing tortillas side by side until you've run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.
Nutrition
More Easy Enchilada Recipes
- Chicken Mole Enchiladas
- Slow Cooker Enchilada Soup
- Beef and Butternut Squash Enchiladas
- Salsa Verde Chicken Enchilada Casserole
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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Disclosure: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook. I was compensated for recipe development but as always my opinions are my own and my opinion is I love avocados.
Jessie
This is a solid easy dinner. I’m kind of a snob when it comes to food so I wasn’t the biggest fan of the pre-cooked rotisserie chicken. I thought it tasted rather dry. Instead I like to throw some onion, garlic, a jalapeno, and a few chicken breasts in a pot and then add chicken broth until its an inch over the chicken + cook on low for 3 hours. It makes the best chicken filling for enchiladas and works great with the avocado cream sauce!
However, everyone else in my house loves these enchiladas exactly how the recipe is now so I guess you can’t go wrong
Ashley @ Foodie Crush
Thanks for sharing Jessie! That way of cooking chicken sounds great!
mona
made it and love it! will reduce amount of cream next time as I don’t think all this extra fat is needed given avocados make the sauce heavenly.
Melissa
I usually don’t like shredded chicken (or enchiladas), but this is fantastic!
Stacy Fiore
These look amazing! Can’t wait to try them :)
Linda
I made these today – I used chicken thigh meat. Recipe was very good. Definitely better enchiladas than I get in Mexican restaurants here in VA where I live!
Maribeth
I have made these several times and they are delish! What an awesome recipe! Thank you.
Hi Maribeth, thanks for swinging back around and letting me know. Glad you enjoyed.
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Ashlee
Yum! I am definitely trying this recipe. Except, I’ll be making some adjustments because we are dairy-free : )
J-C Ward
Why are these called “suiza”? There is nothing Swiss-like about them. I presume there is an historical reason for the name (e.g., this recipe was the favorite of a Swiss Ambassador to Mexico); can you enlighten me?
Adriana
I read that they are called Suiza because of the liberal use of dairy.
Well that makes sense doesn’t it!
Michele
This looks like a great recipe that I’d like to try. My question is: can you sub something for the cilantro? I’m not a fan of it at all. I think it’s one of those love it or hate type of things.
Do you like parsley? Or mint? Basil could work too.
Michele
I could do parsley. Still a cups worth?
Thanks
Jessica
I made these for my family – followed the recipe exactly. It was a huge hit!!! Thank you so much! We loved them…they were delicious and so easy! :)
Nancy
This was absolutely delicious! She’s right – you could drink the sauce. This was so light and fluffy. My husband (a total foodie) and our 4 year old son absolutely loved it! I can’t wait to make it again. Thank you so much! I will keep following you!
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Megan
Wanted to let you know that tonight I tried making this recipe vegetarian by replacing the chicken with seasoned, breaded tofu and it was great!
Natalina
I do trust all of the ideas you’ve introduced on your post.
Kristi
I finally finally finally made these…they were banging! And boyfriend approved. I’ll be keeping the avacado cream recipe around for certain.
Britt
I had to come back and say THANK YOU for sharing this recipe! The BEST enchiladas I have ever eaten! :)
Jessica
Well I was looking for something healthy to make and this is as good as it gets. Thanks for sharing.
Maggie @ Kitchie Coo
My husband made these for dinner last night and they were divine. Our only downfall was that they seemed a little heavy on the onion and they didn’t seem to soften up much in the oven, so we had some very crunchy onion chunks in ours. I think this is possibly because the hubs left the onions very big, and didn’t dice them as instructed. Anyway, I am determined to make this again with smaller chunks of onion, and possibly a little saute to the onions before adding them. This sauce, as you said, was so good it was drinkable. A winner recipe!!
Hi Maggie, thanks so much for circling back to let me know how the recipe turned out for you. I do dice the onions but then I enjoy the onion flavor so adjusting it your flavor taste is just the right move. Hope it becomes a staple in your kitchen.
Sherrie
I tried them firsthand and they were amazing and delicious!!
Wendy@chezchloe
Yes.. most definite winner.
I might melt in submission. Loved that.
Julia
This is a beautiful looking dish! Saw your photo on FoodGawker.com and clicked over to your site.
Laura (Tutti Dolci)
Chicken enchiladas are the best! These look incredible.
Jenny (VintageSugarcube)
Holy Tamale Heidi!!!
I would and will be drinking that sauce too!
xxooohh!
mjskit
These are some great looking enchiladas! Love that avocado cream and yes – like you – I think I’d be drinking it as well! :) Always good to see NM chiles and this is definitely the time. Any where I go in town this time of year smells of chile roasting – and there is nothing better that says “Fall”. Can’t wait to make these!
Courtney @ Bake. Eat. Repeat.
Oh this looks wonderful! And I’m excited to try a recipe without cream ofs and sour cream..what a great alternative.
Sommer@ASpicyPerspective
Oh my goodness! I order Chicken Suiza Enchiladas ALL THE TIME at a favorite restaurant and now I can make it myself. :)
Rachel - A Southern Fairytale
I have nothing to say but YUM and YES
and let me know when you try these with corn! Flour is for fajitas and dipping into queso… (not that I have strong opinions on this*ahemTEXAS**SouthByTheBorder*)
Enchiladas deserve corn tortillas ;-)
MJ
THAT’S what I’m talkin’ about!
Cookie and Kate
You had me at avocado cream. Good grief, I want those enchiladas.
MJ
Why use flour tortillas? Traditional enchiladas are made with corn tortillas & that has no fat! They’re whole grain & delicious. Flour tortillas are good for tacos but enchiladas? Not so much.
Brooke
Picking up fresh chickens from my farmers friends tomorrow, making this dish! Billy will die.
Patti
My mouth is watering, uh- drooling. I have to try these, what time is dinner served?
Melissa // the faux martha
I’ve been looking for a good avocado sauce for a special something something. Expect a link back soon!
Brian @ A Thought For Food
Just drizzle some of that avocado cream into my mouth… seriously, pour it in? Too kinky? :-/
Ashley @ Wishes and Dishes
I’ve had an avocado cream sauce on pasta and thought it was amazing! I bet these are delicious
Nadya Rivera
Hi
Did you use Has Avocados? We get our avocados from Puerto Rico ( where I live) and from the Dominican Republic. Occasionally, we find has avocados imported from the United States at select grocery stores. Thank you
Nadya
Emily
TOTALLY pinned.
Barbara @ Barbara Bakes
These look fantastic. Perfect any time of year.
Bev @ Bev Cooks
I’ve pretty much just passed on right now. Why don’t I live inside your mouth?
Nealey @ Dixie Caviar
I just died a little. Now I can’t function until I get an enchiladas fix!!
Kathryn
Whenever I make enchildas they end up turning into a big gooey mess which is not in any way at all what these resemble, I need to give this recipe a try!
Julia
OK, and I want that metal plate, and of course I want the enchiladas on it too. But the plate, LOVE it!
Davina
I can’t wait to try this recipe!
Delishhh
These look sooooo good!
Amy
I had an epic fail with enchiladas last night! (How that happens, I can’t explain) Anyhow, I must try this recipe to redeem myself! It looks divine and love your photos.
Happy to have found your blog today,
Amy
Alyssa | Queen of Quinoa
Enchiladas are one of those childhood favorites that I still can’t seem to get enough of. Sadly I haven’t found the perfect recipe for dairy-free enchiladas, but your avocado cream is calling my name. I think another test batch is on the horizon!
Kalyn
Oh my, this does look amazing. (And I don’t want to hear any more about summer being over, sigh.)
Heather @ Heather's Dish
the shot of the stringy melty cheese makes me want to faceplant in a big dish of these enchiladas!
Stefanie @ Sarcastic Cooking
Yes!!! This looks fantastic! I am torn about summer being over. I’m ready but I’m not. I guess because I know what comes after fall and we all know that it will be here before we know it. : ( Ok sorry for being Debbie Downer. I’m seriously making these this weekend!
Jennifer
Wow! These look great! I’m printing the recipe.
Deborah
That’s it – I have decided that I want to be your intern. Not only could I follow you around and maybe learn some of your amazing photography talent, but hopefully I’d get to sample some of your food. LOVE these!!
Meagan @ A Zesty Bite
These look to beautiful to eat — wait no I would totally eat them!!!!
Katie
These enchiladas are beautiful and calling my name! I can’t wait to give this recipe a try!
Aimee @ ShugarySweets
Stunning! My mouth is watering!
Averie @ Averie Cooks
Absolutely gorgeous! The recipe, the flavors, the photography. Mmmm, winnnnnnner!