Can I use frozen chicken?

Yes, but thaw it fully before cooking to ensure even seasoning and texture. You can thaw overnight in the fridge or use the defrost setting on your microwave in a pinch.

What if I overcooked my chicken?

Try mixing in a little warm broth when you shred the chicken—it helps bring moisture back. Avoid overheating when baking too; tent with foil if needed to prevent drying.

Is this recipe safe for pregnant women?

Yes, this green chicken enchilada recipe is safe as long as the chicken is fully cooked to 165°F and you use pasteurized cheeses. Always check labels and use fresh ingredients.

Green Chicken Enchilada Recipe: 5 Easy Steps to Dinner

Name: Green Chicken Enchilada Recipe: 5 Easy Steps to Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1.5 to 2 lbs boneless, skinless chicken thighs; 1 tsp salt; 1/2 tsp cumin; 1/2 tsp garlic powder; 2 cups green enchilada sauce (store-bought or homemade); 1 cup shredded Mexican blend cheese (or cheddar); 8 soft corn or flour tortillas; 1/3 cup sour cream (optional for topping); Fresh cilantro for garnish; 1 tbsp olive oil; 1/2 cup diced roasted green chiles; 1/3 cup sautéed onions; Pinch of crushed red pepper

Green Chicken Enchilada Recipe: 5 Easy Steps to Dinner

Print Recipe

These green chicken enchiladas feature juicy, seasoned chicken thighs rolled in warm tortillas, smothered in tangy green enchilada sauce, and topped with gooey cheese. Baked until bubbly, they’re a comforting, speedy weeknight dinner with bold Tex-Mex flavors and endless room for easy customization.

Author: Pearl
Prep Time: 15–20 minutes
Cook Time: 25–35 minutes
Total Time: 40–55 minutes
Yield: 4 servings 1x
Category: Main dishes
Cuisine: Tex-Mex

Ingredients

Scale

Meat Prep Essentials

1.5 to 2 lbs boneless, skinless chicken thighs
1 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder

Pantry and Fridge Essentials

2 cups green enchilada sauce (store-bought or homemade)
1 cup shredded Mexican blend cheese (or cheddar)
8 soft corn or flour tortillas
1/3 cup sour cream (optional for topping)
Fresh cilantro for garnish
1 tbsp olive oil

Optional Add-Ins

1/2 cup diced roasted green chiles
1/3 cup sautéed onions
Pinch of crushed red pepper

Instructions

Trim excess fat from chicken thighs and season with salt, cumin, and garlic powder.
Let the chicken sit at room temperature for 15–20 minutes.
Pan-sear in olive oil over medium heat for 3–4 minutes on each side; cover and cook for an additional 5–7 minutes (alternatively, roast at 375°F for 25–30 minutes).
Allow the chicken to rest for 5 minutes, then shred and mix with half of the green enchilada sauce.
Warm tortillas until pliable and preheat the oven to 375°F.
Grease a baking dish with olive oil.
Spoon about 2 tablespoons of saucy chicken into each tortilla, roll up, and place seam-side down in the dish.
Pour remaining sauce over filled tortillas and top with shredded cheese.
Bake uncovered for 20–25 minutes, until bubbly and golden.
Garnish with fresh cilantro and a dollop of sour cream if desired. Serve hot.

Notes

Chicken thighs ensure a juicy texture; cheese and sauce maintain moisture. Allowing the chicken to rest is key to achieving maximum flavor. Use corn tortillas for a gluten-free option, and consider swapping cheese for dairy-free alternatives if needed. Freezes well; thaw before reheating for best texture.

Keywords: green enchilada sauce, chicken thighs, tortillas, Mexican cheese, Tex-Mex, easy dinner

Find it online: https://pearlrecipes.com/green-chicken-enchilada-recipe-5-easy-steps/