Green Chicken Enchiladas

If you’re looking for a quick and easy dinner recipe to pull together, then you’re going to love these Green Chicken Enchiladas smothered in a creamy avocado enchilada sauce! 

Green Chicken Enchiladas are made with shredded chicken, salsa verde and smothered in an amazing avocado enchilada sauce

These Green Chicken Enchiladas come together in just 20 minutes.  Rather than using the typical red sauce, these enchiladas are made with salsa verde and smothered in an amazing avocado enchilada sauce.  They’re light, healthy and delicious!

Green Chicken Enchiladas are made with shredded chicken, salsa verde and smothered in an amazing avocado enchilada sauce

I like a good Chicken Enchilada loaded with cheese and dripping in red sauce just like the next person, but sometimes I want something a little less weighty and a lot more healthy.  That’s where these green enchiladas come in!

Green Chicken Enchiladas are made with shredded chicken, salsa verde and smothered in an amazing avocado enchilada sauce

GREEN CHICKEN ENCHILADAS RECIPE

These chicken enchiladas come together quickly with simple recipes.  Using store-bought rotisserie chicken and a jar of salsa verde will help pull this recipe together even quicker.

  • Salsa verde. You can either pick up a jar at the market (I use Hatch brand) or make my Easy Homemade Salsa Verde
  • Shredded cooked chicken. Store-bought rotisserie chicken is fine (it’s quick and easy) 
  • Red onion
  • Fresh cilantro
  • Tortillas
  • Garnish with chopped lettuce, pico de gallo, black olives or a dollop of sour cream

VARIATIONS

  • Use ground chicken, turkey or Chicken Picadillo
  • Use shredded turkey instead of shredded chicken
  • Use this Mexican Style Shredded Chicken
  • Make them vegetarian and stuff with refried beans, Pinto Beans , black beans, lentils, and/or grilled vegetables
  • Add sour cream or cheese (Jack or cheddar) 

EASY ENCHILADA SAUCE RECIPE

  • Avocado,
  • Buttermilk
  • Garlic
  • Jalapeno 
  • Green onion

HOW TO MAKE EASY CHICKEN ENCHILADAS

This easy chicken enchilada recipe comes together in about 30 minutes start-to-finish.

  1. Heat the salsa in a medium sauce pan.
  2. Add the shredded chicken and red onion slices to the salsa and heat through for 3-5 minutes. Remove from heat and set aside.
  3. Warm the corn tortillas in a pan over medium high heat until they’re heated through and soft.
  4. Spoon 1/4 cup of chicken mixture into each tortilla and top with some cilantro leaves. Roll the tortillas and place on a serving plate. Repeat with the remaining chicken mixture and corn tortillas.
  5. Pour 1/4-1/3 cup of avocado enchilada sauce over each enchilada and garnish with chopped Romaine lettuce and pico de gallo.

HOW TO MAKE EASY ENCHILADA SAUCE

  1. Add the avocado, buttermilk, cilantro, garlic, green onion and lime juice to a blender and blend until creamy. Add a teaspoon or two of water if the mixture is too thick.

MEXICAN SIDE DISH RECIPES 

MEXICAN DINNER RECIPES 

Green Chicken Enchiladas are made with shredded chicken, salsa verde and smothered in an amazing avocado enchilada sauce
Yield: 4 servings

Green Chicken Enchiladas

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

If you’re looking for a quick and easy dinner recipe to pull together, then you’re going to love these Green Chicken Enchiladas smothered in a creamy avocado enchilada sauce! 

Ingredients

  • 1 rotisserie chicken, shredded meat (bones and skin discarded)
  • 1 cup tomatillo sauce (store bought is fine)
  • 1/4 red onion, sliced thinly
  • 8 small taco size corn tortillas

Avocado Enchilada Sauce

  • 1 large avocado
  • 1 cup buttermilk
  • 1 cup fresh cilantro leaves
  • 1 clove garlic, smashed and minced
  • 1 green onion, chopped (white and light green parts)
  • 1 lime, juiced
  • salt and freshly ground black pepper to taste

Instructions

AVOCADO ENCHILADA SAUCE

  1. Add the avocado, buttermilk, cilantro, garlic, green onion and lime juice to a blender and blend until creamy. Add a teaspoon or two of water if the mixture is too thick.

FOR THE ENCHILADAS

  1. Heat the salsa in a medium sauce pan.
  2. Add the shredded chicken and red onion slices to the salsa and heat through for 3-5 minutes. Remove from heat and set aside.
  3. Warm the corn tortillas in a pan over medium high heat until they're heated through and soft.
  4. Spoon 1/4 cup of chicken mixture into each tortilla and top with some cilantro leaves. Roll the tortillas and place on a serving plate. Repeat with the remaining chicken mixture and corn tortillas.
  5. Pour 1/4-1/3 cup of Avocado Enchilada Sauce over each enchilada and garnish with chopped Romaine lettuce and pico de gallo.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 775Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 152mgSodium: 1766mgCarbohydrates: 58gFiber: 11gSugar: 10gProtein: 52g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

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