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Enchiladas Verdes (Green Enchiladas)

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These enchiladas are so GOOD! Traditional Mexican enchiladas made with white corn tortillas, chicken breasts and queso fresco. Hands down one of my favorite enchilada recipes ever.

Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. Made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down.

Easy Enchiladas Verdes

Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down – SO good!!

Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. Made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down.

If you have known me for a while, you probably know that chicken enchiladas are one of my favorite dishes! I’ve been making my chicken enchiladas in red sauce for years in my home, it’s one of my most popular Skinnytaste recipes. SO when my friend Liz from the Lemon Bowl told me she came out with her 2nd edition of her ebook Food From Our Ancestors series: The Ultimate Mexican Sunday Dinner I knew exactly what I was going to make. The ebook features fifteen authentic recipes including ceviche, posole rojo and traditional steak tacos, to name a few.

The original recipe calls for frying the tortillas before dipping them in the salsa. This is done to prevent the tortillas from cracking. To skip the frying, I microwaved the tortillas a few at a time before dipping them in the salsa, this really helped keep them from cracking without the need to fry.

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Traditional Mexican green chicken enchiladas, made lighter! Traditional Mexican green chicken enchiladas, made lighter!

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Enchiladas Verdes (Green Enchiladas)

4.75 from 20 votes
Traditional Mexican green chicken enchiladas, made lighter!
Course: Dinner
Cuisine: Mexican
Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. Made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down.
Total: 1 hour
Yield: 9 servings
Serving Size: 2 enchiladas


  • 1 lb 2 boneless, skinless chicken breasts
  • 1 onion, halved and divided
  • 1 teaspoon kosher salt
  • 18 white corn tortillas
  • 3 cups salsa verde, jarred or homemade
  • 1 cup crumbled queso fresco
  • sour cream, optional to serve
  • cilantro, optional garnish


  • Preheat oven to 400F.
  • Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  • Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  • Mince the remaining onion and add to the shredded chicken.
  • In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  • Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  • Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

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Serving: 2 enchiladas, Calories: 210 kcal, Carbohydrates: 27.5 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 0.5 g, Sodium: 734 mg, Fiber: 3 g, Sugar: 4.5 g


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170 comments on “Enchiladas Verdes (Green Enchiladas)”

  1. I made these and they were easy and delicious. I had the opposite issue that some mentioned and had leftover chicken. I used the stand mixer to shred and added some sweet corn to the mix as well as a small dash of Tajín.

    In the UK we don’t have anything close to queso blanco officially, so used a mild feta and it came out great.

  2. MAKE THESE!!! These are SO delicious and SO easy!! I boiled the chicken and onion in a mix of chicken broth/chicken stock instead but didn’t add any salt to that. Then I used a kitchenaid mixer to shred the chicken (it took 10 seconds) and added the whole chunks of onions directly to the mixer again (another 10 seconds to shred that into the chicken). Rolled them up and topped with salsa and cheese! I didn’t cover them to bake and baked for 20 minutes and they were perfect. Served with yellow rice! Will be making this all the time!!!

  3. In step 5, you need to say “Scoop 2 tablespoons of chicken mixture”, because it makes it sound like it’s 2 tablespoons of green salsa since that is what you were just talking about. I used to be a recipe editor!

  4. Avatar photo
    MicheleDawn SaintThomas

    Perfection…I added some extra spicy cheese, oregano, and one dollop of blue cheese salad dressing. Wowza!

  5. I made these with 1 pound poached chicken breasts and home made salsa verde (charred tomatillos, sautéed onions, garlic, chiles, cumin and chile powder and unsalted chicken stock). I also sautéed some red and green peppers, onion and poblanos and seasonings and a can of drained no salt Ro Tel and added to the chicken mixture. Topped with the queso fresco-all so fresh, low salt and delicious.

  6. Doubled the chicken and did a mix of mainly breasts with a few thighs mixed in. Cooked the chicken in an instant pot with the onions and a little bit of the enchilada sauce so it doesn’t burn. I was able to fit all 18 in my pan but you have to SQUEEZE them in there and keep pushing them to the side.

    These were delicious! Didn’t change anything else up. Definitely think it depends on which salsa verde/green enchilada sauce you use. Topped with greek yogurt instead of sour cream and avocado.

  7. We love this, we just can’t find a casserole dish to fit 18 tortillas! Does anyone know what size the dish in the photo is/where to purchase?

  8. Really good flavor, will definitely make it again.

    FYI – I used 1.3lbs of chicken breast and it was nowhere near enough to fill the enchiladas even when sticking to the 2 tablespoons recommendation, would have to double it to get a decent amount in each one. Also I used a large casserole dish and I don’t see anyway that you can fit 18 enchiladas in there. Needed to make a few tweaks but would definitely make it again.

  9. I made these last night! I had a couple small changes – I used flour tortillas (what I had on hand – low carb variety) and I didn’t have the queso fresco so I just used some sharp cheddar. It turned out great!! Very flavorful and even better today when I reheated them for lunch. Can’t wait to work my way through some of Gina’s other recipes.

  10. Absolutely delicious, my family loved it! They said they can’t wait until the next time I make it again. I didn’t have corn tortillas so I used low carb flour tortillas and it was still delicious, my husband prefers flour tortillas anyway. Also, I used colby cheese instead of queso fresco only because that’s what I had available at home. I paired this dish with Mexican red rice. Delicious midweek meal! Thank you! Looking forward to trying other recipes you have.

  11. Does “1 lb 2 boneless, skinless chicken breasts” mean two chicken breasts each weighing one pound, or two chicken breasts for a total of one pound?

  12. Avatar photo
    Diane Offner

    I can’t find what “one serving” of queso fresco is- ounces, cups, or anything. Any help?

  13. I love most of your recipes, but I agree with others, this had no flavor. Also, 18 tortillas to one to two chicken breasts??  18 tortillas it’s too many and we needed more than two chicken breasts. Gina’s other enchilada recipe is way better. 

  14. Delicious and super easy! Made the salsa too! Perfect! I can’t believe this is dieting. Thank you for ALL your amazing recipes!

  15. Hi! I’m following weight watchers and would like to make this! What does it mean when it says “freestyle points 4 + 5”?


  16. One pound of chicken was barely enough to make 12 enchiladas. Definitely have to almost double the amount of chicken. Also if you use the salsa verde recipie I would double that as well!!

  17. Yummy! I made sort of a casserole instead of rolling the tortillas. I put a little salsa down in the bottom of the casserole dish and laid flat 6 tortillas. They overlapped of course. I then put the chicken mixture with a little salsa on top followed by another set of overlapping tortillas. I topped with the 1 cup salsa and the queso fresco cheese (found in the dairy section in wWalmart). When it was done, I added a dollop of sour cream, avocado, and tomato. It was soooo good!

  18. Hi! I am confused about the points value for these delicious enchiladas. I calculate 2 points per corn tortilla and 3 points for 1 oz queso fresco so 7 points for 2 enchiladas. Am I doing it wrong? Thanks in advance! Love all your recipes and have lost 17 lbs in the last 10 weeks using primarily your recipes!! Thank you!!!!

  19. I’ve never roasted anything before, but I’ve always been intrigued by roasted tomatillo sauce recipes. When my boyfriend requested that we make a special Sunday enchilada dinner, I finally decided to go for it. And I’m so glad that I did! This recipe was delicious, restaurant-quality food.

    I used flour tortillas and had no problems with structural integrity. Next time I’m going to add another chicken breast (as another commenter mentioned, 2 were only enough for 9 enchiladas) and spice the chicken a little after poaching. But it was delicious just as written! And I’m already dreaming about the huevos rancheros I can make with that delicious salsa.

  20. I love this recipe, and it is a staple in our house! I add a can of rotel to the chicken mixture to add a little more spice and flavor, and it turns out great every time! Super easy to make, filling, and everyone loves it.

    1. This was delicious! I added garlic to the chicken while poaching, and then mixed in fresh squeezed lime juice, cilantro, and refried beans with the shredded chicken I add more flavor and texture. I would make this again! 

  21. Avatar photo
    Rochelle Rogers

    These are delicious but mine came out to 7 freestyle points for two. I’m using Mission White Corn Tortillas, 6inch, and when I put in 18 it tells me it’s 39 points, not 25….which ones did you use? I’m using the WW Create Recipe builder online.

  22. Avatar photo
    Rosemary Petruccello-Mathesius

    I only got 9 enchiladas out of 2 chicken breasts and I only used 2 tablespoons as directed, am I reading the recipe wrong?

  23. Avatar photo
    Julie Kummerle

    Wow…even my skinny son gobbled them up – would never know they are only 4 WW Freestyle Points for 2 enchiladas – which really taste so good and rich -2 are almost too much for one serving! These are a definite repeat and on the dinner rotation.

  24. These are delicious. I made a few changes. I poached the chicken in chicken stock seasoned with S&P, roasted garlic powder, ancho chili powder and cumin. I added sliced black olives and green chiles to the top of the chicken when I rolled them up, with just a pinch of cheese. I used Herdez Roasted salsa verde. It’s a keeper!

  25. I made this as casserole (layer of tortillas, layer of chicken/cheese and sauce) and it turned out delicious! I cooked it the same amount time and same ingredients.

    I made it as enchiladas as well but found it was a little more time consuming for me, but the casserole was easier and just as delicious. Thank you for all your great recipes!

  26. These were delicious and so easy! I recommend using a plate of the verde to dip the tortillas to avoid them falling apartment. I also took a tip and warned them on the stove it was definitely helpful 🙂 

  27. I made these exactly as listed with the exception of toasting the tortillas on my stovetop burner. And I used roasted hatch chilis in place of the poblano and Serrano peppers in the salsa.  Thank you for such a great recipe!  

  28. Just made these. The taste is great. However, the corn tortillas make the end result a pile of mush. For all the trouble involved with heating, filling, rolling the tortillas, you should make with flour tortillas. Very disappointing to serve a pile of mush. Though, it is tasty mush.

  29. This is a great recipe, I make it all the time! Thank you! I find that the chicken need some seasoning, however. I use a standard Mexican seasoning combination, which is two parts chili powder to one part paprika and one part cumin. I add it to the chicken once shredded. I don’t think this should affect the points, and it really adds a lot of flavor.

  30. Delicious! I make these once a week. Easy to modify based on what’s in my pantry. (Such as using cheddar cheese, adding white screen and corn to the filling). So easy. So good!

  31. This was sooo delicious! I ended up adding fat free cream cheese to the shredded chicken. This will be a staple in our house!

  32. I just made this tonight and it was yummy! It is just me, so I only made four enchiladas. Two for dinner tonight and two for lunch tomorrow. 🙂 Thanks for yet another great recipe.

  33. Mine ended up a mushy mess because the tortillas stuck to the pan. Might want to add a spraying the pan step. It was still delicious though!

  34. This was delicious, totally felt like a hearty Mexican meal without all the added calories. Full of flavour!  Thanks Gina. 

  35. Thanks, Gina! This was a hit in my house. I added a can of diced tomatoes and some of the cheese to my chicken mixture and it was just so darn delicious! ??

  36. I’ve made these twice so far. I’m completely addicted. I find myself craving them all the time. SO much better than any restaurant enchiladas I’ve ever had! I know I’ll be making these again and again.

  37. Made this tonight and my five year old (who never compliments my cooking) said more than once how amazing these were!! I added sour cream and guacamole. Thanks for such the amazing, easy recipes. 

  38. I made these yesterday and they turned out great! One bit of advice, don’t try to save a few calories by using Laughing Cow queso fresco. It doesn’t crumble and it doesn’t melt in the oven 🙂 The only other change I made was I increased the chicken. My husband lifts weights and needs a lot more protein. I didn’t want to overstuff the tortillas so I just made some extra chicken with the salsa verde added to it, and put the enchiladas on top of that. Yum!

  39. Avatar photo
    Michelle Starks

    These are so great! I recently ordered your meal planner book from Amazon and look forward to more of your delicious skinny meals. Thank you for sharing!

  40. My daughter does not like cilantro which, of course, is in bottled salsa verde.  I purchased jalapeño green salsa with jalapeño peppers as the main ingredient instead of tomatillos. Do you think that would be an edible replacement?

  41. Avatar photo
    Marsha Swartz

    This look amazing! Did you use the onion from cooking the chicken as well or just the 1/2 of onion that was leftover?

    1. One half of the onion goes in when cooking the chicken breasts, mince the remaining onion and add to the shredded chicken.

  42. Avatar photo
    Margo Schlewitz

    I made these last week. Even though it was for just the two of us, I prepared the full recipe. They turned out delicious! I made two more meals out of them and froze one of them. It was a bit too much work for a week night but we had them one more night and I have some in the freezer for a future meal.
    Next time I will make the salsa verde from scratch. The jarred salsa had way too much sodium. The recipe was delicious!

  43. Hi, I made these for dinner tonight and when I typed in your nutritional info into my WW app, it came out to 6 sp per serving, not 5. Is there any chance any of the info you listed might be incorrect? They were super delicious. Thank you!

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  44. Thank you so much for your wonderful recipes. I was having a very hard time staying healthy after I started grad school full time. I have recently started eating much healthier and your recipes make it so easy and delicious. I spend Sundays making lunches and breakfast for the week to make them a little less hectic and a little more healthy. This week I’m making your pancakes with blueberries for breakfast and these for lunch. I bought a rotisserie chicken from costco to make things easier, I found the cotija cheese there as well! Thank you 🙂

  45. The recipe list calls for 3 cups of salsa verde yet then the instructions just say to pour one cup of sauce, plus what you use to dip the tortillas in. Unless I am missing something?

  46. Two questions!  

    Has anyone prepped these a day ahead?  Just curious if the tortillas get soggy and fall apart before the enchiladas are baked the next day.  Does shredded chicken done in the crock pot work just as well as poaching the chicken?  Thanks!!

    1. I prepped a day before but did not top with the salsa and cheese until I was ready to bake the following day. Turned out great!

      I’m sure the crock pot chicken would work just fine.

  47. Avatar photo
    Frances Locati

    Made these today along with your Salsa Verde. I have learned from you to make my own salsas, and they are so much better and not that hard to do. I have never liked the bottled ones. These enchiladas are wonderful. I like them as well as your original chicken enchiladas which is saying something as I love those as well. I love working with tomatillos. They have such a wonderful flavor. Thank you once again for a wonderful recipe. I served with your Mexican cauliflower rice and wilted mixed greens. A great dinner.

  48. Made a combo of this recipe and the chicken and white bean enchilada recipe that is posted on here 🙂 was DELICIOUS (basically just added white beans and some corn). VERY FILLING. I could hardly eat one. My boyfriend was so happy and said it was one of his favorite dishes 🙂 will def be making this again.

  49. I made this last night and although they taste delicious, the enchiladas totally fall apart and are almost mushy….I followed the recipe exactly but wonder if I’ve done something wrong?

  50. Wow! Just made these enchiladas using Gina’s homemade salsa verde recipe (doubling it as she recommended in the comments section). It turned out amazing and was very easy.. although time consuming. My husband and I love spicy food, but if you don’t, I may suggest taking the seeds out of the Serrano peppers as well as the Pablanos to tame the spice of the salsa verde. Gina, thanks for your great work! This is an incredible recipe. I will certainly be a regular on your site. 

  51. I made these last night, and they were amazing! Mine came out super soft though, and they basically fell apart. Any advice?

  52. This might be a silly question but what exactly does dipping the tortillas in the salsa mean? Dredge both sides through it or just one side? Again a silly question but I just want to clarify. Love your blog and cookbooks! I make your recipes multiple times a week.

      1. I don’t see that photo. Can you clarify how to dip them exactly? Maybe I put too much on mine, and that’s why they fell apart?

      2. You are basically heating a few at a time in the microwave and while still hot dip the tortillas into a bowl of salsa to moisten, then fill, roll tight and place in the casserole.

  53. Quick question – does Queso Fresco melt? I ask because one of my favorite things about Mexican food is the gooey melted cheese. The red sauce chicken enchiladas are a mainstay in the house – everyone loves them!!

  54. Made this tonight and loved it.  It was so easy to make too.  I used some leftover cooked chicken breast I had in the refrigerator  and jar salsa verse.  It was great for a busy weeknight meal. My husband loved it too.  Thanks Gina!

  55. These are so delicious! I made these last night and am enjoying them for dinner. I cooked the chicken in my instant pot, made a double batch and am freezing some for later. Since recommitting to Weight Watchers in January, I’ve lost 8 pounds now using your recipes. I just love how you cook with real, fresh food and spices. I’ve always been a cook but since I’ve found you, I have learned how to lighten up recipes to make them Weight Watcher friendly. Thanks so much! You’re such an inspiration!

  56. Omg – I made these tonight with some store bought (refrigerator one) verde salsa. Wow -this was SO good. We topped it with chopped lettuce and diced tomatoes.   Mexican food is probably my biggest weakness and this was more than satisfying!  

  57. These were delicious. I only yielded 15 enchiladas using 2 tablespoons per enchilada and one pound of chicken breast. And when I calculate the smart points using the weight watchers tracker I get 6 smart points per serving. How did you get 5 SP?

    1. That’s the smart points value I got, too. I calculated both based on posted nutritional information, and by using recipe builder.

      1. The difference is you yielded less, so the points are different. I got 18 total, it was scant 2 tbsp in each.

  58. Do you see any problem with me prepping these the day before? And thank you for all your awesome recipes! There are so many that just love!!

  59. Do you know about how many cups of shredded chicken the two breasts make? I already have some in the freezer I’d like to use up.

  60. Made these tonight! Delicious and filling! My only question is the recipe came out as 7 Weight Watchers points not 5. Why is that?

  61. We made these for dinner last night and they were delicious! This recipe will be added to my recipe box! I added a can of rotel to the chicken portion just for a little more content. Might try adding green peppers next time. Do yourself a favor and make this!

  62. These are my favorite for a take out order…I must say you knocked these out of the park. My husband made these at my request tonight and they were delicious. We did use rotisserie chicken to save time…My picky eaters had seconds.

  63. Avatar photo
    Nichola Gerland

    Hi, am about to prep these and want to clarify how much onion to add to the chicken, please. Just half of the onion? Or the whole onion? The instructions say mince “remaining onion.” Thank you so much!

  64. Avatar photo
    Liz @ The Lemon Bowl

    Thank you so much for sharing this recipe from my cookbook!! I’m so glad you liked it! xo

  65. I made these tonight and loved them! One thing though, did anyone else have issues of the tortillas falling apart when scooped up to be plated. Mine looked like a hot mess on the plate!

  66. Just for future reprint you left off “Scoop two rounded tablespoons, OF CHICKEN

    Sorry just reads a little funny.

  67. Avatar photo
    Lexie Belknap

    These are my favorite type of enchiladas!  So glad you have a lighter version recipe for them.  Love all your recipes!

  68. Hello, is that 5 points per roll or two rolls ? When I made the recipe at home and calculated I have 11 points for 2 rolls ? 
    Thanks in advance

  69. What brand corn tortillas do you use? I’m a label reader and I avoid chemicals as much as possible. Just about every single tortilla package (even some organic ones!) have a list 3 inches long listing all of the chemicals in them. It’s truly disgusting.

    So I hope that you found some chemical free ones and if so, would you please pass on the brand. I am using flour ones mostly because I found some with nothing more than flour salt fat and baking soda plus most corn tortillas unless stated on the label are GMO corn. No thanks.
    I love enchiladas but I think I’ll try these with flour tortillas and your sauce with cheese, olives and green onions inside. Thanks for sharing!!

    1. I use Guererro but not sure about if it’s non gmo? I googled and found this brand is non GMO: or of course you can make them from scratch!

    2. If you have a Trader Joes near you, try their corn tortillas. They’re amazing and contain just corn, water and traces of lime. Amazing!

    3. Avatar photo
      Nichola Gerland

      I buy Food for Life brand sprouted corn tortillas, found in the frozen bread section of my supermarket. Ingredients are organic sprouted corn; filtered water; sea salt; and lime.

  70. My Weight Watchers points list has many different corn tortilla brands at different point values. Would love to know which you used and what the point value is for 1 tortilla so I can use my barcode scanner in the store and choose a similar point count tortilla.

    Also for salsa verde. This looks soooo good!

      1. Thanks so much. That really helps. Also, thanks for the roasted salsa verde recipe.

  71. Made this last night and it was delicious, added some minced jalapenos for some kick. Was not able to find Queso Fresco at my grocery store, is this a common ingredient? Just used another cheese, but wasted a good 10 mins walking around looking for Queso Fresco.

    1. It’s typically found in Latin markets. But sometimes I get lucky and find it in my local supermarket.

    2. Queso Fresco has gone mainstream in many parts of the country and is readily available in many large supermarkets and places like Trader Joe’s, Walmart (grocery), and Target (grocery).  

      Queso Fresco is made from cow’s milk whereas Feta is made from sheep’s and/or goat’s milk.  Big difference!  Both cheeses are white and crumbly but that is where the similarity ends (unless you eat only with your eyes–lol).  Queso Frsco has a much milder taste.

      Look at David Long’s reply 1/11/17.

  72. Hi Gina-
    Do you have a recipe for salsa verde? I didn’t see one in the recipe index and I loooooove your red enchilada sauce recipe! 

    1. You’ll have to double this recipe to make enough or Trader Joe’s also carries it.

  73. Do you add any of the salsa verde to the mixture that goes in the tortillas, or is the mixture just the chicken and onion? Looks delish! Cannot wait to make tonight!

  74. Is there a good subsitfor queso fresco? I don’t have that cheese near me. 
    Would feta or ricotta work?? Thanks!  These look yummy 

    1. Queso Fresco has a texture like feta, but it is much milder in flavor. At least 3 of my local mainstream stores carry it, Walmart being one of them (I’m in central PA, which is not a high latin population). It is just not near the other cheeses. There is a small refrigerator section that has tortillas, various quesos, chorizos, etc… If there is a Walmart in your area (where isn’t there?) maybe check online to see if they carry it somewhere in the store.
      Peace… D

      1. Oh, if you find queso campesino, it is essentially the same thing, just with a banana leaf around it. Or if you find farmers cheese or fresh cheese at you farmers market, it is essentially the same as well.
        Peace… D

  75. Avatar photo
    Kathleen East

    Enchiladas made with corn tortillas freeze very well and actually turn out better than flour tortillas. I always divide my enchiladas into 2 casseroles so I can freeze one for later. Just be sure they are well covered. I press a sheet of wax paper or parchment directly onto the top [especially important if they contain acidic ingredients like tomatoes or tomatillos], then double-wrap in foil before freezing. I thaw in the frig, remove the paper wrap and reheat in the microwave or recover in foil and reheat in 350 oven, removing the foil for about 15 minutes to allow some moisture to escape. My husband actually prefers them “leftover” — the flavors have melded and no crunchy or overcooked tortilla bits.

  76. Avatar photo
    Mary Beth Martini

    Thank you for your delicious recipes and all of your hard work to make eating healthier easy.
    MB Martini
    (Seattle, WA)

  77. Avatar photo
    Jackie Talamantes

    I am on a super low carb diet due to weight loss surgery. I am going to make this for my family and just eat the filling for me. Looks amazing!

      1. mine too! I was checking to see if anyone else had that problem. I followed the instructions but mine fell completely apart. Still delicious, just less pretty.

      2. The tortillas have to be hot, which is why I heat them in small batches and work fast.

    1. I freeze batches of enchiladas. I made a larger batch of chicken, sautéed the onion and a little garlic and added some oregano and cumin to the filling. I rolled up 20 tortillas and placed them into 4 small (about 8″x5″) aluminum pans. I label them with the contents, date and baking instructions and then toss them into the freezer. The tortillas do come apart a bit more than when you prepare this fresh but it tastes delicious. 

      Hope this helps!

    2. I made these at the beginning if the month, but didn’t dip the tortillas. I ended up with 22 enchiladas. Since I’m only feeding a family of four I baked off 16 with the salsa Verde and froze the rest, with no sauce. I took the rest out today, thawed them, and used traditional enchilada sauce to top them. Tastes wonderful! They weren’t mushy either, I’m assuming because I didn’t dip them originally.

  78. Is there a way to make the tortillas pliable in the oven? My microwave just broke, and I am broke right now. I’m trying to live without one for the time being.

    Thank you, Gina! This looks wonderful!

    1. You can heat them wrapped in foil. I also do a “fake fry” on mine. Coat baking sheet with cooking spray, put tortillas on sheet, coat in cooking spray. Bake until desired pliability.

    2. You can also do the old-school way, just turn up the flame on your burners, and add a tortilla on top, directly over the flame. Wait until it raises a little and flip for the other side. Bonus points if you can do this with your bare fingers, LOL. It makes the tortillas pliable and gives them charred spots for flavor.

      1. Definitely the way to go. Every Hispanic family I know does it this way. It’s by far the quickest, easiest, and tastiest method for heating tortillas. I’m always shocked people would microwave a tortilla. The heat from the flame gives the tortilla the perfect texture and taste. No frying needed. And yes, my Guatemalan husband would never use tongs lol 

  79. Looks amazing and excited to try. Do you have a recipe for homemade salsa verde that you could share too?

  80. This looks so good! Which tortillas did you use to get to the 5 pts (or how many points for individual tortillas to stay at the same total pt value?

  81. Thank you for this! So many of your salsa verde / enchilada recipes just call for ‘shredded chicken’ and I never had an easy (non slow cooker) method for it! I’m so excited to try this one out!

    1. I use a rotisserie chicken from the grocery store a lot! I just remove the skin and take the meat off the bone and cut it up or it shreds. Super easy and the cost is about the same as buying a pound of raw chicken.

      1. This recipe is so delicious and easy to make! For everyone having difficulties keeping their tortillas together, I heat mine up in a pan on the stovetop before dipping them in salsa and filling them. This makes them sturdier than if you just warmed them up in the microwave. It takes more time, but it’s worth it to keep the tortillas intact. 

      2. Chelsea- that’s what I did. I worked in a line though. When one tortilla was heating up I dredged and stuffed and rolled the one that hust cane out of the pan. It went pretty fast. I only got 12 enchiladas with my lb of chicken though.