Mexican Chicken Enchiladas Verde

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A zesty Mexican dish with green enchilada sauce, chicken, and queso fresco. This mexican-inspired chicken (dairy-free) ready in about 40 minutes pairs chicken breast, green enchilada sauce, queso fresco for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g chicken breast
• 1 cup green enchilada sauce
• 1 cup queso fresco
• 8 tortillas

Instructions

1. Step 1: Season 400g chicken breast with salt and pepper, then cut into 1/2-inch strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the chicken, and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and lightly browned. Tip: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
2. Step 2: Pour 1 cup green enchilada sauce into the skillet with the cooked chicken, stirring to combine. Reduce the heat to low and simmer for 5 minutes, until the sauce thickens slightly and coats the chicken evenly. Tip: If the sauce is too thin, you can simmer it longer or add a splash of water to adjust consistency.
3. Step 3: Preheat the oven to 375°F (190°C). Lay 8 tortillas flat on a clean surface, then spread 1/4 cup of the chicken-sauce mixture evenly over each tortilla, leaving a 1-inch border. Roll each tortilla tightly into a cylinder, tucking in the edges, and place them seam-side down in a 9x13-inch baking dish.
4. Step 4: Pour any remaining green enchilada sauce over the rolled tortillas, ensuring they are fully covered. Bake for 15-20 minutes, until the tortillas are golden brown and crisp around the edges. Tip: If the top begins to brown too quickly, cover the dish with aluminum foil.
5. Step 5: Remove the enchiladas from the oven and let them rest for 5 minutes. Sprinkle 1 cup queso fresco evenly over the top, then return to the oven for 2-3 minutes, until the cheese is melted and slightly golden. Tip: Add the queso fresco after baking to prevent it from burning.