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.

More Enchilada Recipes

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

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.
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4.69 from 16 votes
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Enchiladas Verdes (Green Enchiladas)

210 Cals 15 Protein 27.5 Carbs 4 Fats
Total Time: 1 hr
Yield: 9 servings
COURSE: Dinner
CUISINE: Mexican
Traditional Mexican green chicken enchiladas, made lighter!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2enchiladas, Calories: 210kcal, Carbohydrates: 27.5g, Protein: 15g, Fat: 4g, Saturated Fat: 0.5g, Sodium: 734mg, Fiber: 3g, Sugar: 4.5g
WW Points Plus: 5
Keywords: best enchiladas, chicken enchiladas verde, easy enchilada recipe, enchiladas verdes, green enchiladas, salsa verde chicken enchiladas, salsa verde enchiladas

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165 comments

  1. 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.

  2. 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?

  3. 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.

  4. 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.

  5. 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.

  6. 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?

  7. Sorry- I mean “one serving” per weight watchers…

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

  9. 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. 

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

  11. Any recommendations if I want to use Siete brand tortillas? Cashew?

  12. This was so yummy! Thanks for such a wonderful, yet easy recipe!

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

    Thanks!

  14. 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!!

  15. 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!

  16. 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!!!!