Green Enchiladas with Chicken (Enchiladas Verdes) – A Perfect Dish for Beginner Cooks

Cooking at home can feel intimidating, especially for beginners, but some recipes make the process much easier while delivering a flavorful and satisfying meal. Green enchiladas with chicken, also known as Enchiladas Verdes, are a perfect example. This dish is creamy, cheesy, and packed with flavor, yet it is simple enough for those who are just starting out in the kitchen.

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The beauty of enchiladas is their versatility. They can be made with a variety of fillings, sauces, and toppings, allowing you to adapt the recipe based on your preferences or what you have available. In this version, shredded chicken is mixed with cream cheese, fire-roasted green chiles, and a blend of cheeses, then rolled into soft tortillas and covered with a vibrant green enchilada sauce. Baked until bubbly and golden, the result is a comforting dish that is both impressive and easy to prepare.

If you are new to cooking, this recipe is a great way to build confidence in the kitchen. The steps are straightforward, and the ingredients are easy to find. Plus, this dish is a crowd-pleaser, making it perfect for family dinners or casual gatherings.

Why This Recipe is Great for Beginners

Many beginner-friendly recipes focus on quick and simple meals, but that does not mean they have to be bland or uninspiring. These green enchiladas strike a perfect balance between ease and depth of flavor.

1. Minimal Cooking Skills Required – The recipe primarily involves mixing, rolling, and baking, making it approachable for those still learning their way around the kitchen.
2. Customizable Ingredients – If you do not have all the listed ingredients, substitutions are easy to make without sacrificing flavor.
3. Easy-to-Follow Steps – Each part of the recipe is broken down into clear, manageable instructions, ensuring success even for those who have never made enchiladas before.
4. Make-Ahead Friendly – The filling and sauce can be prepared in advance, making this dish a great option for busy weeknights.

Now, let’s take a closer look at the ingredients, preparation, and some useful cooking tips to help you make the best green enchiladas.

Ingredients and Preparation

Before starting, it is important to gather and prepare all ingredients. This makes the cooking process smoother and prevents any last-minute scrambling for missing items.

Ingredients

For the enchiladas:

• 8 flour tortillas (8 inches) or 12-16 corn tortillas (see notes on variations)
• 1 pound cooked chicken (about 2 breasts or 2.5 cups shredded)
• 1 can (7 ounces) mild green chiles, drained (fire-roasted recommended)
• 4 ounces cream cheese, softened to room temperature
• 3-4 cups shredded cheese (a blend of colby jack and mozzarella works well)
• Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
• ¼ cup diced onion (optional)

For the green enchilada sauce:

• 1 batch of homemade Salsa Verde (about 2 cups) or a 16-ounce jar of store-bought Salsa Verde
• 1 cup chicken broth (use only ¼ cup if using store-bought Salsa Verde)
• 2 tablespoons olive oil

Preparation Tips

• Cooking the Chicken – If you do not have pre-cooked chicken, you can quickly prepare it by boiling, baking, or sautéing chicken breasts. Boiling is the simplest method. Place chicken breasts in a pot of water, bring to a boil, then simmer for about 15-20 minutes until fully cooked. Let cool slightly before shredding.
• Warming the Tortillas – Warming the tortillas before rolling prevents them from cracking. If using flour tortillas, microwave them for 10-15 seconds. For corn tortillas, lightly heat them on a dry skillet for about 20 seconds per side.
• Cheese Selection – A mix of cheeses enhances the texture and flavor. Colby jack provides a mild, creamy taste, while mozzarella melts beautifully. Cheddar or Monterey Jack are also good alternatives.

Step-by-Step Instructions

Making the Green Enchilada Sauce

1. Heat olive oil in a large saucepan over medium heat.
2. Add the Salsa Verde and cook for about 2 minutes, stirring often. Be cautious, as the sauce may splatter if the heat is too high.
3. Stir in the chicken broth and bring to a gentle simmer. Lower the heat slightly and let the sauce cook for 10 minutes, stirring occasionally.
4. Remove from heat and let it cool while preparing the enchilada filling.

Preparing the Chicken Filling

1. In a large bowl, combine the cooked shredded chicken, green chiles, softened cream cheese, 1 cup of shredded cheese, salt, and black pepper. Mix until everything is evenly distributed.
2. If using diced onions, fold them into the mixture for extra flavor and texture.

Assembling the Enchiladas

1. Preheat the oven to 350°F.
2. Lightly oil a 9×13-inch baking dish or spray it with non-stick cooking spray. Pour a thin layer of the green enchilada sauce into the bottom of the dish.
3. Fill each warmed tortilla with about ⅓ to ½ cup of the chicken mixture. Roll tightly and place seam-side down in the baking dish.
4. Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are fully covered.
5. Sprinkle the remaining shredded cheese evenly over the top.

Baking the Enchiladas

1. Bake uncovered for 30 minutes, or until the cheese is melted and bubbly.
2. If you prefer less browning on top, cover the dish with foil for the first 20 minutes, then uncover it for the last 10 minutes.
3. Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Beginner Tips and Notes

Cooking can come with small challenges, but here are some solutions to common issues:

• If tortillas crack while rolling – Corn tortillas are more prone to breaking if they are not warmed properly. Heating them in a dry skillet or microwaving them with a damp paper towel helps keep them pliable.
• If the enchiladas are too dry – Make sure to cover the tortillas completely with sauce before baking. If needed, spoon a little extra sauce over them before serving.
• If the cheese browns too quickly – Covering the dish with foil for part of the baking time helps prevent excessive browning.
• For a milder flavor – If you prefer a less spicy version, use a mild Salsa Verde or reduce the amount of green chiles.

Serving Suggestions

Green enchiladas pair well with a variety of side dishes. Here are some simple ideas:

• Mexican Rice – A classic accompaniment that soaks up the enchilada sauce beautifully.
• Refried Beans or Black Beans – Adds protein and complements the flavors of the enchiladas.
• Guacamole and Sour Cream – Provides a creamy contrast to the tangy and slightly spicy sauce.
• Simple Salad – A fresh green salad with a light lime dressing balances the richness of the enchiladas.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 300°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. If freezing, place enchiladas in a freezer-safe dish, cover tightly with plastic wrap and foil, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

Green enchiladas with chicken are an excellent dish for beginner cooks. The recipe is forgiving, easy to follow, and yields a meal that tastes like it took hours to prepare. With a balance of creamy, cheesy, and tangy flavors, this dish is sure to become a favorite. Whether you are cooking for yourself, your family, or a gathering, these enchiladas offer a satisfying and rewarding experience in the kitchen. Try this recipe, and do not hesitate to share your results or ask any questions. Happy cooking!