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Chicken enchiladas with green sauce complete in baking dish. Topped with diced tomatoes, cilantro and sour cream.

How To Make Chicken Enchiladas with Green Sauce

Carita
Chicken enchiladas drenched in a delicious, creamy green sauce made with roasted poblanos, garlic, cilantro and avocado. This recipe will become a staple in your home and is ready in under thirty minutes!
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 5 people

Equipment

  • 1 Blender
  • 1 9x13 inch Baking Pan

Ingredients
  

Chicken Enchiladas

  • 6-8 8" Flour Tortillas
  • 1 lb Shredded Chicken Breasts see blog notes
  • 1.5 cups White Cheese see blog notes
  • 7 oz Canned Salsa Verde

Crockpot Shredded Mexican Chicken

  • 1 lb Boneless Skinless Chicken Breast
  • 1 tablespoon Chicken Bouillion
  • 1 small Onion
  • 1-2 tablespoon Chipotle Peppers in Adobo Sauce
  • 3-4 Fresh Garlic Cloves
  • ½` cup Water

Poblano Cream Sauce

  • 3-4 Poblano Peppers
  • 1 small Jalapeno Pepper
  • 3-4 Garlic Cloves
  • 1 small Ripe Avocado
  • 12 oz Mexican Crema
  • 1 tablespoon Chicken Bouillon
  • 1 small Lime juiced
  • ½ teaspoon Cayenne Pepper
  • ¼ cup Water (or Milk) + more if needed to thin sauce

Instructions
 

  • Depending on how you are preparing the chicken shred the rotisserie chicken and set aside. If preparing the crockpot style Mexican shredded chicken, follow the steps below.

Crockpot Shredded Mexican Chicken

  • In a crockpot, add the chicken breasts.
  • Sprinkle the chicken bouillon over the chicken breasts.
  • Then, sprinkle the onion over the chicken breasts and add the fresh garlic cloves.
  • Add the chipotle in adobo peppers and stir the ingredients until combined.
  • Pour in the water and cook on low for 2-4 hours until the chicken is cooked through.

Poblano Cream Sauce

  • Preheat the oven to broil.
  • Place peppers, jalapeños and garlic on a lined baking sheet, drizzle with oil, salt and pepper. 
  • Broil uncovered for up to 10 minutes until blackened and charred, watch carefully not to burn.
  • While the veggies are roasting, roughly chop cilantro and slice avocado in half.
  • After the roasted veggies are removed from the oven, remove tops from both peppers, slice in half and remove seeds from poblano and jalapeño peppers. If spice is desired, leave seeds in jalapeños but remove from poblano peppers.
  • In a blender, place roasted peppers, garlic, cilantro, avocado, cream, chicken bouillon, splash of water or milk, lime juice and blend until smooth. 
  • Adjust sauce to your desired taste by adding salt, pepper and/or cayenne if desired.

Assemble Chicken Enchiladas with Green Sauce

  • Begin by placing the cooked chicken in a mixing bowl.
  • Next, add (up to ¼ cup) the salsa verde and stir thoroughly until well combined.
  • Using the tortillas, pour the shredded chicken mixture into the center of the tortillas. It is best to use about ¼ cup of shredded chicken for each tortilla.
  • Sprinkle the shredded cheese on top of the shredded chicken and roll the tortillas tightly, placing them in a greased baking dish. Repeat this step until the baking dish is full of rolled chicken enchiladas.
  • Pour the poblano cream sauce over the chicken enchiladas making certain the sauce is spread evenly.
  • Sprinkle the cheese on top of the casserole dish and bake at 375 degrees until bubbly and golden brown.
  • Top with favorite toppings such as fresh diced tomato, chopped cilantro, jalapeno and sour cream.
  • Enjoy!
Keyword 30 Minute Dinner, Chicken Enchiladas, Chicken Enchiladas with Green Sauce