Green Chicken Enchiladas

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Finally, my Green Chicken Enchilada recipe is here! Just like every respectable Mexican, I love enchiladas with a passion. There is nothing like good, authentic, all from scratch enchiladas. Even when they are a little time consuming, they are so worthy! This is by far my favorite green enchiladas sauce and recipe. It is creamy, smooth, bright, and a little warm from the roasted poblano peppers.

I like to cook the chicken for my enchiladas in a rich tomato sauce, the combination of red and green sauce makes the enchiladas so comforting (as if they weren’t already comforting) and gives them more layers of flavor, I just can’t get enough!

What you need to make Green Chicken Enchildas:


Roma Tomatoes



Poblano Pepper

Chicken Stock

Mexican Crema

Monterey Jack Cheese

Fresh Cilantro

What you need to know before you make Green Chicken Enchiladas.

This recipe takes a little time to make because you will be making both sauces from scratch, that’s why I like saving time whenever I can and using rotisserie chicken is a great way to do it. It is already cooked and you can even buy it shredded. The second shortcut is using canned roasted poblano peppers. If you are not comfortable preparing the peppers yourself, go for it. Fresh is always better but sometimes you have to do what works better for you.

Traditionally, you submerge the tortillas in hot oil before you add the filling and roll them into enchiladas. The oil creates a barrier between the tortilla and the sauce that keeps them from getting soggy. However, it takes longer to do and the tortillas can absorb a lot of oil if you don’t get the it to temperature. That’s why I like spraying a skillet or griddle with cooking spray and warm up the tortillas that way. Much faster and better for you.

And lastly, for this recipe I used Monterey Jack Cheese, deli style. I wanted the cheese to evenly cover the enchiladas. Why? I don’t know, I think I was being greedy with the cheese because shredded cheese is totally fine.

Related Links:

Entomatadas de Queso (Queso fresco Enchiladas in Tomato sauce) – Marisol Cooks

Green Pork Tacos/Salsa Verde Pork Tacos – Marisol Cooks

Pork with Salsa Verde and Potatoes – Marisol Cooks


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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