close up of green chile pulled chicken enchiladas

Green Chile Pulled Chicken Enchiladas

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    Green chiles and tender pulled chicken rolled into soft flour tortillas and doused with green enchilada sauce make for the most drool-worthy dinner.


    These green chile pulled chicken enchiladas are the perfect weeknight dinner. Packed with mild spices and tons of green chiles they are extremely flavorful and pretty simple to make. A few minutes of prep work, cooking the chicken, and assembling the enchiladas is all you need to do before popping these delicious filled tortillas in the oven to bake for 20 minutes.

    Are these Enchiladas Really Spicy?

    On a chili pepper spice scale I would give these enchiladas a three. I use extra green chiles and jalapenos in addition to the green enchilada sauce that really kicks things up a notch. Additionally, we use pepper jack cheese which contains spicy peppers in it. To tame this dish down you can opt for a milder cheese such as sharp cheddar and look for green chiles labeled as mild!

    What is Green Enchilada Sauce Made of?

    Typical green enchilada sauce is made with a blend of roasted green chiles, tomatillos, onions, garlic, jalapenos, and spices. To make things super simple, we’re using a base of store bought enchilada sauce doctored up with more green chiles and jalapeno peppers for some extra spice and volume. 

    What is the Difference Between Green Enchilada Sauce and Salsa Verde?

    Green enchilada sauce is cooked while salsa verde is raw. Salsa verde is what you’d typically see when you order a salsa trio at a restaurant, it’s a cold salsa topping. Enchilada sauce is usually cooked to achieve it’s flavors and consistency.

    ingredients green chile pulled chicken enchiladas

    Ingredients Needed for these Green Chile Pulled Chicken Enchiladas

    Chicken: For this recipe, I used chicken tenders that I cooked on the stove in a large skillet. Since the ultimate goal is to shred these into small pieces, I find that using the chicken tenders is easier than using a whole chicken breast. That being said, any kind of white meat chicken will work well for this recipe.

    Flour Tortillas: I used whole wheat flour tortillas approximately 6 inches in size. White flour tortillas also work great. Corn tortillas can be subbed for flour if you’re on a gluten-free diet.

    Green Chiles: We’re using a bunch of green chiles in this recipe, hence the name. One 4oz can in the chicken mixture and one in the sauce!

    Green Enchilada Sauce: Hopefully this isn’t too hard to find in the stores! Red enchilada sauce is pretty typical and easy to find, I didn’t have to search too far for mine. I got the Green Enchilada Sauce from Trader Joe’s, but I know that Old El Paso makes one as well as Siete, so you should be able to find it at a WholeFoods or traditional grocery store! If you’re online shopping, try this one from Amazon.

    Jalapenos: If you want these enchiladas to have a nice spicy kick to them, add 2 jalapenos to the enchilada sauce mixture blended up nice and fine with the seeds and all!

    Pepper Jack Cheese: My enchilada hack to keep them easy to roll is using sliced pepper jack cheese and cutting them into thin strips. Not only does it make these super easy to roll up without cheese falling out all over the place, but it also adds extra creaminess and melt factor by having the larger chunks of cheese. That being said, regular shredded cheese will work just fine!

    Yellow Onion: Just a half of a medium yellow onion chopped up small and saute until translucent and fragrant adds a ton of flavor to the chicken filling. 

    Spices: My favorite combination of garlic powder, chili powder, cumin, and coriander added to the chicken for some nice Mexican spiced flavors.

    assemble green chile pulled chicken enchiladas

    Kitchen Tools Needed for this Recipe

    • Large skillet
    • Small saucepan
    • 9x13 baking dish 

    Mexican-food Lover? 

    Try these other Mexican-inspired meals: 

    tray of green chile pulled chicken enchiladas

    How to Make Green Chile Pulled Chicken Enchiladas 

    Prep: Preheat the oven to 350° F and spray a 9x13 pan with cooking oil. 

    Make the Filling: In a large skillet, heat olive oil over medium high heat. Add chicken to the skillet and sprinkle with a dash of salt and pepper and saute until cooked through. Remove from the stove and pull the chicken into shreds using two forks. Add chicken to a medium-sized bowl and coat with all the spices. Drain any excess water from the skillet used to cook the chicken. Add another ½ tbsp of olive oil to the pan and saute the onions until translucent and fragrant. Add the cooked onion and remaining can of green chiles to the bowl with the chicken. Stir to mix together. 

    Make the Enchilada Sauce: In a blender or food processor, add 1 can of green chilis and the jalapenos and pulse until the jalapenos are reduced to a pulp. With a spatula or spoon, stir in the jar of green chili sauce.

    Prep & Assemble: Pour ½ cup of enchilada sauce on the bottom of the pan and spread evenly so the tortillas don’t stick to the bottom. Place tortillas on a microwave-safe plate, cover with a damp paper towel and heat in the microwave for 20 seconds. Spoon ~2 tbsp of the chicken mixture evenly into each tortilla and 3-4 strips of pepper jack cheese. Roll and place seam side down in the pan. Repeat until all enchiladas are rolled. Top with remaining enchilada sauce. 

    Bake & Serve: Bake the enchiladas in the oven for 20 minutes. Remove from the oven and drizzle with optional toppings such as green hot sauce, cilantro, salsa, and jalapeno pepper slices. Serve and enjoy!

    close up of green chile pulled chicken enchiladas

    Green Chile Pulled Chicken Enchiladas

    Green chiles and tender pulled chicken rolled into soft flour tortillas and doused with green enchilada sauce make for the most drool-worthy dinner.


    Prep time: 10 min |

    Cook time: 30 min |

    Total time: 40 min

    Cuisine: Mexican |

    Serves: 5

    Ingredients:

    • 1 lb, chicken tenders, cooked then shredded
    • 1 ½ tbsp, olive oil
    • Dash of salt and pepper
    • 10, 6-inch, flour tortillas
    • 5 slices, pepper jack cheese, sliced thin
    • ½ medium yellow onion, chopped small
    • 2, 4oz cans, green chiles
    • 7oz green enchilada sauce 
    • 2 jalapenos
    • ½ tsp, garlic powder
    • ½ tsp, ground cumin
    • ½ tsp, chili powder
    • ¼ tsp, coriander 
    • Optional toppings: green hot sauce, cilantro, salsa, jalapeno peppers

    Directions:

    1. Preheat the oven to 350° F and spray a 9x13 pan with cooking oil.
    2. In a large skillet, heat olive oil over medium high heat. Add chicken to the skillet and sprinkle with a dash of salt and pepper and saute until cooked through. Remove from the stove and pull the chicken into shreds using two forks. 
    3. Add chicken to a medium-sized bowl and coat with all the spices.
    4. Drain any excess water from the skillet used to cook the chicken. Add another ½ tbsp of olive oil to the pan and saute the onions until translucent and fragrant.  
    5. In a blender or food processor, add 1 can of green chilis and the jalapenos and pulse until the jalapenos are reduced to a pulp. With a spatula or spoon, stir in the jar of green chili sauce.
    6. Add the cooked onion and remaining can of green chiles to the bowl with the chicken. Stir to mix together. 
    7. Pour ½ cup of enchilada sauce on the bottom of the pan and spread evenly so the tortillas don’t stick to the bottom.
    8. Place tortillas on a microwave-safe plate, cover with a damp paper towel and heat in the microwave for 20 seconds. 
    9. Assemble the enchiladas. Spoon ~2 tbsp of the chicken mixture evenly into each tortilla and 3-4 strips of pepper jack cheese. Roll and place seam side down in the pan. Repeat until all enchiladas are rolled. Top with remaining enchilada sauce. 
    10. Bake in the oven for 20 minutes. 
    11. Remove from the oven and drizzle with optional toppings: green hot sauce, cilantro, salsa, and jalapeno pepper slices.
    Notes:
    1. Store leftovers in an airtight container in the fridge for up to 3 days
    2. To make gluten free, use pure corn tortillas

    Nutrition Facts

    Serving Size 2 enchiladas

    Serves 5


    Amount Per Serving
    Calories 345
    Total Fat 13.5g
      Saturated Fat 4.4g
      Trans Fat 0g
    Cholesterol 76mg
    Sodium 700.9mg
    Total Carbohydrate 35.3g
      Dietary Fiber 12.4g
      Sugars 9.9g
    Protein 29.5g

     

    Find on MyFitnessPal as: TWW - Green Chile Pulled Chicken Enchiladas


    Author: Christine

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    Course: Main Entrees

    |

    Cuisine: Mexican

    Keywords: Healthy Enchiladas, Green Chile Chicken, Enchiladas Recipe


    Ratings and reviews (2)

    ...
    NJ
    3 months, 1 week ago

    OMG!!! The best!!! Made these for dinner and what a delicious recipe. I am now a convert. green chili enchiladas are so much better than traditional red sauce.

    ...
    Mary D
    3 months, 3 weeks ago

    I made these and my husband loves them. Perfect amount of spicyness and deliciousness

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