Note: The photo below showcases all the ingredients required if you plan on making the green enchilada sauce from scratch (which I highly recommend!). If you’re opting for store-bought sauce, you can skip the tomatillos, chiles, and a few other sauce-specific ingredients.

• Chicken: You’ll need approximately 3 cups of cooked, chopped, or shredded chicken for this recipe. To keep things simple, I often use a store-bought rotisserie chicken. Leftover cooked chicken also works perfectly! Alternatively, you can prepare your own using my easy
  roast chicken recipe.
• Onion + garlic: A quick sauté of diced yellow onion and fresh garlic adds a wonderfully savory foundation to the enchilada filling.
• Spices: Just a teaspoon each of oregano and cumin adds warmth and depth to the chicken mixture without overpowering the distinct green chile flavor.
• Tortillas: You can choose either corn or flour tortillas for this recipe. I usually prefer flour tortillas because they’re soft, easy to roll, and hold up well under the generous amounts of sauce and cheese. (If you’re a fan of corn tortillas, be sure to try my
  homemade corn tortillas recipe!). If you want to go the extra mile, I also have a recipe for
  soft flour tortillas that you can make from scratch.
• Green enchilada sauce: You can use your preferred store-bought brand or create your own from scratch. I love using my homemade
  tomatillo salsa verde, made with roasted tomatillos, green chiles, onion, garlic, and a touch of lime juice for added brightness. When using store-bought sauce, I often choose brands like Las Palmas, Hatch, or La Victoria.
• Cheese: I’m a firm believer in extra-cheesy enchiladas, so I generously top mine with 2 cups of shredded Mexican cheese blend before baking. Monterey Jack, cheddar, or even pepper jack are all delicious options. After they’re hot and melted straight from the oven, I finish them off with a sprinkle of crumbled cotija cheese for a salty, tangy kick (though this is entirely optional!).

See the recipe card for full information on ingredients and quantities.

• Don’t skip the toppings! I absolutely love finishing these enchiladas with crumbled cotija cheese, fresh cilantro, diced avocado, and thin slices of radish. You can also add chopped tomatoes, sliced black olives, or a generous dollop of sour cream.
• If your tortillas are cracking while you’re rolling, try warming them up. Wrap a stack in a damp paper towel and microwave for about 30 seconds to make them more pliable and easier to handle.
• Want to sneak in some extra veggies? Feel free to add pre-cooked spinach, sautéed mushrooms, corn kernels, black beans, or roasted zucchini to the filling. Just be careful not to overstuff your tortillas, which can cause them to tear.

What to Serve with Green Chicken Enchiladas

These cheesy, saucy enchiladas are definitely the star of the show, but I always like to round out the meal with a few simple side dishes, especially when I’m feeding my hungry family! Here are some of my go-to pairings:

• Cuban black beans
  – Easy, flavorful, and packed with protein. My kids and husband love them with a squeeze of fresh lime juice.
• Elote corn salad
  – Creamy, tangy, and the perfect complement to anything Mexican-inspired. It’s a summer staple in my house.
• Tortilla chips + salsa or my protein guacamole
• Mexican rice
  or Cilantro-lime rice
• Black bean and corn salad

And for dessert, strawberry cheesecake chimichangas!