creamy chicken enchiladas verdes with tomatillo sauce
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Chicken Enchiladas Verdes with Tomatillo Sauce

A fantastic alternative to regular enchiladas, this "green" version is creamy, chock-full with cilantro, green chilis, and bursting with taste.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 12
Author: Lisa Douglas -


  • 3 teaspoons olive oil
  • 4 teaspoons minced garlic
  • 4 cups tomatillo sauce or salsa verde
  • 1 1/2 cup sour cream
  • 6 cups shredded cooked chicken see below
  • 1 can black beans
  • 1 can green chilis
  • 2 cup Monterey jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1 medium onion finely chopped
  • flour tortillas maybe 2-3 packages depending upon size used

To cook the chicken


  • In medium saucepan with lid, cook the chicken thighs with taco seasoning and lime juice until heated through; remove from heat onto a platter and shred.
  • Heat oven to 350.
  • In a large skillet over medium heat, add olive oil and saute garlic for about a minute.
  • Add jars of tomatillo sauce, mixing well and heating thoroughly.
  • Remove from heat; stir in sour cream and one cup of cheese, mixing completely.
  • Reserve 2 cups of sauce, to pour over top the enchiladas.
    chicken enchiladas verdes sauce
  • Spray your baking dishes with cooking spray, adding 2 tablespoons of sauce to the bottom of each pan, basting to cover the bottom completely, and then spray again over top the sauce.
  • Add chicken, black beans, chilis, onion, and half of the cilantro into remaining salsa mixture, mixing well.
    chicken enchiladas verdes saute
  • Add about 2-3 tablespoons of the chicken mixture to the center of each tortilla, rolling until closed, placing the seam-side down in the baking dish.
    stuffing the chicken enchiladas verdes in the pan
  • Continue rolling tortillas until baking dishes are filled.
  • Cover prepared enchiladas with reserved sauce, ensuring all tortillas are covered with sauce.
  • Add cheese and remaining cilantro to the top.
    chicken enchiladas verdes ready to bake
  • Cover with foil, sprayed with cooking spray to prevent sticking.
  • Bake for about 20 minutes or until heated through with the cheese is melted on top.
  • Remove foil and bake for an additional 5 minutes to brown a little on top.
  • Serve and enjoy.