Creamy Green Chicken Enchiladas are tender corn tortillas filled with sliced chicken and cheese, then baked under a vibrant tomatillo and serrano chile sauce finished with melted Monterey Jack. The roasted poblano peppers and homemade tomatillo sauce distinguish this from standard red enchiladas.
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Brush the thinly sliced chicken breasts with oil and season generously with salt and pepper on both sides.
Heat a comal or large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes per side, or until fully cooked through.
Remove the cooked chicken from the pan, place in a dish, cover with foil, and let it rest for a few minutes. Once rested, shred the chicken.
In the same or a clean skillet, add oil for frying. Once hot, briefly fry each corn tortilla for a few seconds per side until softened and pliable. Set aside on a plate.
Assemble the enchiladas by placing a portion of shredded chicken and a sprinkle of shredded cheese onto each fried tortilla, then rolling it up tightly. Repeat with all tortillas.
To make the sauce, combine the boiled tomatillos, serrano peppers, roasted poblano pepper, cream cheese, onion, cilantro, garlic, chicken bouillon powder, table cream, and Mexican crema in a blender. Blend until completely smooth.
Pour the blended sauce into a large, deep skillet and heat over medium heat until it begins to gently bubble.
Carefully place the rolled enchiladas into the warm sauce, arranging them in a single layer. Pour any remaining sauce over the top to cover them completely.
Sprinkle the remaining shredded cheese evenly over the enchiladas in the skillet.
Cover the skillet with a lid and let it simmer for 3-5 minutes, or until the cheese is fully melted and the enchiladas are heated through.
Serve hot, garnished with a drizzle of Mexican crema, sliced red onions, and fresh cilantro if desired.
Store cooled enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven, covered with foil, for 15–20 minutes until heated through.
blender or food processor · skillet for frying tortillas · 9x13 inch baking dish
Yes. Assemble the enchiladas, cover with sauce and cheese, then refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Fry each tortilla in hot vegetable oil for 2–3 seconds per side to make them pliable without crisping, or dip briefly in warm sauce.
Yes. Use a second serrano pepper, a mild Anaheim pepper, or omit it and increase the serrano count to 3 for more heat.
The cheese should be melted and lightly browned, and the sauce should bubble gently at the edges—typically 25–30 minutes at 350°F.
Yes, use about 2 cups salsa verde and reduce simmering time. The flavor will be slightly different but still delicious.
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