Green Chicken Enchiladas with Green Chili Sauce (Zacatecas-Style)

Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes Servings: 10

If you’ve only ever had enchiladas with red sauce, you are in for a treat. These green chicken enchiladas are wrapped in warm tortillas, stuffed with tender shredded chicken, and smothered in a bold homemade green chili (mole) sauce made from fresh tomatillos, cilantro, and jalapeños. One bite and you’ll never look at a can of enchilada sauce the same way again.

Why We Can’t Stop Making These

It all started at a little Mexican restaurant that John and I used to love. They served a spicy green salsa made from tomatillos, and we were hooked from the very first bite. We couldn’t stop thinking about that sauce — so naturally, we started trying to make it at home.

When our local newspaper ran this recipe, I clipped it right away. When I finally got around to making it, I quickly realized there were some real errors in how it was written. So I did what any curious cook would do — I went digging online. Turns out it was originally adapted from a recipe in Saveur magazine, inspired by the flavors of Zacatecas, a city in North-Central Mexico known for its bold, stewed dishes and traditional Mexican cooking.

I already had my chicken cooked and deboned by the time I sorted it all out. I adjusted the recipe to work as enchiladas rather than a whole roasted chicken, and honestly? It went so much farther — and tasted even better — wrapped up in warm tortillas. We’ve made it the same way ever since.

What Is Green Mole Sauce?

Most people think of mole as a rich, dark brown sauce. But green mole — mole verde — is something totally different. It gets its bright color and fresh, tangy flavor from tomatillos and cilantro. It’s a little spicy, a little earthy, and completely addictive.

The cool thing about this sauce is that it’s thickened with torn flour tortillas, which is a traditional trick that gives it a wonderfully silky texture without needing any cream or butter. Simple and brilliant.

Key Ingredient Notes

Tomatillos — These little green guys are the star of the sauce. Look for them in the produce section, often near the jalapeños. They’ll have a papery husk around them — just peel that off and rinse before using. Fresh tomatillos have a slightly tangy, citrusy flavor that you simply can’t replicate from a jar.

Jalapeños — We remove the seeds and ribs to keep the heat manageable, but if you love spice, leave a few seeds in! The jalapeños add great flavor even without the fire.

Flour Tortillas (for the sauce) — This is the secret ingredient! Two flour tortillas, torn into pieces and blended into the sauce, help thicken it up naturally. Don’t skip this step — it really makes the texture special.

Whole Chicken — Cooking the chicken in a seasoned broth is what gives it that incredible depth of flavor. The broth then goes right into the sauce, so nothing is wasted. You can absolutely substitute a store-bought rotisserie chicken to save time.

Cilantro — Both the stems and the leaves get used here, which is great because the stems are often thrown away. The stems go in with the chicken broth for flavor; the leaves go into the mole sauce.

Pro Tips for Perfect Green Chicken Enchiladas

Toast your tortillas before rolling. Whether you’re using corn or flour tortillas for the enchiladas, warming them in a dry skillet for about 30 seconds per side makes them more pliable and less likely to crack when you roll them.

Cook the tomatillos until they’re dark. Don’t rush this step. Letting the tomatillos and jalapeños cook until they’re nicely darkened and thickened before blending is what builds the deep, roasted flavor in the sauce.

Save your chicken broth. The cooking liquid from the chicken is liquid gold. It goes right into the mole sauce and gives it a richness that water or store-bought broth can’t match. Pop any extra in the freezer for another recipe!

Don’t skip the sauce reduction. After blending, the mole gets cooked down until it’s almost paste-like before you add the remaining broth. That step is what concentrates all those amazing flavors.

Make it ahead. The chicken filling and the green mole sauce can both be made a day in advance. Store them separately in the fridge and just assemble and warm everything up when you’re ready to eat.

How to Make Green Chicken Enchiladas

This recipe has three easy phases — cooking the chicken, making the green mole sauce, and putting it all together. Here’s a simple walkthrough so you know exactly what to expect!

Step 1: Poach the Chicken

Add your whole chicken to a large Dutch oven or stockpot along with the cilantro stems, onion, garlic, salt, peppercorns, bay leaf, and 12 cups of water. Bring it to a boil, then reduce the heat to medium-low and let it simmer covered for about 30 minutes, until the chicken is cooked through.

Once the chicken is done, remove it from the pot and strain the broth through a fine mesh strainer. Set aside 4 cups of the broth — you’ll use it in the sauce. The rest can go in the freezer for another recipe. Let the chicken cool, then remove the skin and bones and chop or shred the meat into bite-sized pieces.

Step 2: Make the Green Mole Sauce

Add the peeled, chopped tomatillos and jalapeños to a saucepan over medium heat. Cook them, stirring occasionally, until they’re dark and thickened — don’t rush this step! That color means flavor.

Transfer the cooked tomatillos and jalapeños to a blender. Add the cilantro leaves, garlic, salt, torn flour tortilla pieces, and 1 cup of the reserved chicken broth. Blend until completely smooth.

Pour the blended sauce back into a saucepan and cook it over medium-high heat, stirring often, until it reduces down to a thick paste. This is what concentrates all that amazing flavor! Then add the remaining 3 cups of chicken broth, bring to a boil, and reduce to medium. Let it simmer for about 30 minutes until the sauce is thickened and rich.

Add the shredded chicken to the sauce and stir to combine. Cook just until everything is heated through.

Step 3: Assemble the Enchiladas

Warm your tortillas in a dry skillet for about 30 seconds per side — this keeps them soft and pliable so they roll without cracking.

Spoon a generous portion of the chicken and green mole mixture down the center of each tortilla and roll it up tightly. Place the enchiladas seam-side down on your serving plate or in a baking dish.

Spoon extra green mole sauce over the top and finish with your favorite garnishes — avocado, Cotija cheese, diced tomato, and fresh cilantro are all great choices. Serve immediately and enjoy!

Serving Suggestions

These green chicken enchiladas are a full meal on their own, but they love good company! Serve them alongside:

• A big scoop of my homemade guacamole — the creamy richness is perfect next to that bright, tangy sauce.
• A fresh green salad, like my Chipotle Grilled Chicken Salad for a fun Mexican-inspired spread.
• Simple black beans or rice to round out the plate.
• Warm chips and salsa to start things off right.

For garnish, try crumbled Cotija cheese, diced avocado, fresh tomatoes, and a little extra cilantro. If you’re feeding a crowd, set up a topping bar and let everyone build their own!

And if you really want to make it a party, a pitcher of margaritas never hurts. 🍹

Storage and Leftovers

Refrigerator: Store leftover enchiladas in an airtight container for up to 3–4 days. Reheat in the microwave or in a 350°F oven, covered with foil, until warmed through.

Freezer: Yes! These freeze really well. Let them cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F, covered, for about 20–25 minutes.

Make-Ahead Tip: Make the green mole sauce and shredded chicken up to 2 days ahead. Keep them in separate covered containers in the fridge, then assemble and serve whenever you’re ready. This is a great recipe for a dinner party because all the hard work is done in advance!

Variations to Try

Make it spicier. Leave the seeds in one or both jalapeños for a sauce with more kick. You can also add a serrano pepper to the mix.

Use rotisserie chicken. Short on time? Swap the whole cooked chicken for a store-bought rotisserie chicken. Just shred the meat and add it to the sauce. The flavor won’t be quite the same, but it’s still delicious and takes half the time.

Try it with pork. The green chili sauce is fantastic with pulled pork too! Check out my Pulled Pork Green Chile Verde for inspiration.

Go low-carb. Instead of rolling up enchiladas, serve the chicken and green mole sauce over cauliflower rice or shredded lettuce for a lighter meal.

Add cheese. Mix shredded Monterey Jack or pepper jack cheese into the chicken filling before rolling for an extra gooey, melty enchilada.

Tips & FAQ

Can I use canned tomatillos instead of fresh? Fresh tomatillos really do give the best flavor here, and they’re usually easy to find in the produce section near the peppers. That said, if you can’t find them, canned tomatillos will work in a pinch. Just drain them well before using.

What kind of tortillas should I use for the enchiladas? Either corn or flour tortillas work! Corn tortillas are more traditional and have a slightly firmer texture. Flour tortillas are softer and a little easier to roll. Just make sure to warm them up first so they don’t crack.

How spicy is this recipe? With the seeds and ribs removed from the jalapeños, the sauce has a mild-to-medium heat. It’s flavorful without being overwhelming. Want more heat? Leave some seeds in. Want it milder? Use just one jalapeño.

Can I make this in advance? Absolutely — in fact, I encourage it! The sauce and chicken both keep well in the fridge for up to 2 days before assembling. This is one of those recipes that actually gets better the next day as the flavors meld.

My sauce seems too thin. What do I do? Keep cooking it! The sauce needs to reduce until it’s quite thick — almost like a paste — before you add the remaining chicken broth. If it still seems thin after adding the broth, just let it simmer a little longer.

What is mole verde? Mole (pronounced “MOH-lay”) is a traditional Mexican sauce, and there are many varieties. Mole verde is a green mole made primarily from tomatillos, fresh herbs, and chiles — totally different from the dark, chocolate-based moles you might be more familiar with. It’s bright, fresh, and a little smoky all at the same time.

Can I use chicken breasts instead of a whole chicken? Yes! Use about 2–3 bone-in, skin-on chicken breasts cooked the same way (poached in the seasoned broth). Or use boneless breasts and reduce the simmer time to about 20 minutes. Just make sure the internal temperature reaches 165°F.

Make It Tonight!

Once you make green chicken enchiladas from scratch, the jarred stuff just doesn’t cut it anymore. That fresh tomatillo sauce is bright, bold, and completely homemade — and the whole recipe is so much easier than it looks. Whether you’re making it for Cinco de Mayo, a casual weeknight dinner, or just because your family deserves something really delicious, this one is always a hit at our table.

If you make this recipe, I’d love to hear how it turned out! Drop a comment below and leave a ⭐⭐⭐⭐⭐ rating — it really helps other home cooks find this recipe too. Happy cooking!

Really Good Green Mole Chicken Enchiladas – Zacatecas-Style

Author: Hostess At Heart

These green chicken enchiladas are smothered in a fresh homemade tomatillo mole sauce. Easy, bold, and better than any restaurant version you've tried!

5 from 2 votes

Print Recipe Save thisSaved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main

Cuisine Mexican

Keyword: Green Chicken Enchiladas, Mole Chicken Enchiladas

Servings: 10

Cook ModePrevent your screen from going dark

Ingredients

  

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Chicken

• 1 whole chicken 3-4 pounds
• 1 bunch cilantro tops and stems separated
• 2 tsp kosher salt
• 1 tsp peppercorns
• 2 cloves garlic smashed
• 1 large yellow onion roughly chopped
• 1 bay leaf

Mole

• 8 oz fresh tomatillos 6-8, peeled and chopped
• 2 jalapenos seeds and ribs removed and roughly chopped
• 1 tsp salt
• ½ of the tops of the cilantro bunch
• 2 garlic cloves minced
• 2 flour tortillas torn in large pieces

Assembly

• Corn or flour tortillas toasted
• Remaining cilantro leaves chopped
• Garnishes such as Cotija cheese avocados, tomatoes

Instructions

 

Chicken

• In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, onion, garlic, bay leaf, and 12 cups water. Bring to a boil. Reduce to medium-low and simmer covered, stirring occasionally until chicken is cooked completely, approximately 30 minutes.
• Remove chicken from saucepan and strain the liquid through a fine mesh strainer. Reserve 4 cups of the liquid and save the remaining liquid for another use. (Mine is in the freezer for another recipe).
• Let chicken cool and remove the skin and bones. Chop into bite-sized pieces.

Sauce

• Heat the tomatillos and jalapenos in a saucepan over medium heat. Cook, stirring occasionally, until dark and thickened. Transfer to a blender and add cilantro leaves, salt, garlic, torn tortillas, and 1 cup of the reserved cooking liquid. Blend until pureed. Add the sauce to a 6-quart saucepan and cook over medium-high heat until thickened to a paste. Add remaining 3 cups reserved liquid. Bring to a boil and then reduce to medium, stirring until reduced and thickened, approximately 30 minutes. Add chicken and cook until heated through.

Assembly.

• Add chicken mixture to a tortilla and wrap tightly. Garnish with sauce, and optional toppings such as avocados, tomatoes, and additional cilantro.

Notes

Adapted from Saveur March 18, 2014 addition. Nutrition values don’t include serving tortillas.  

• Toast your tortillas before rolling. Whether you’re using corn or flour tortillas for the enchiladas, warming them in a dry skillet for about 30 seconds per side makes them more pliable and less likely to crack when you roll them.
• Don’t skip the sauce reduction. After blending, the mole gets cooked down until it’s almost paste-like before you add the remaining broth. That step is what concentrates all those amazing flavors.
• Store leftover enchiladas in an airtight container for up to 3–4 days. Reheat in the microwave or in a 350°F oven, covered with foil, until warmed through.
• Freeze – cool completely, then wrap tightly and freeze for up to 2 months.

Nutrition

Calories: 189kcalCarbohydrates: 4gProtein: 14gFat: 11gSaturated Fat: 3gCholesterol: 57mgSodium: 560mgPotassium: 182mgVitamin A: 135IUVitamin C: 5.7mgCalcium: 21mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Related Recipes You’ll Love

If you’re on a Mexican-food kick (totally understandable), here are a few more favorites to put on your list:

• Al Pastor Tacos — John and I make these on the grill and they are always a showstopper. Authentic flavor with a fun presentation.
• Mexican Grilled Chicken Chopped Salad — Great for a lighter meal with all the same bold flavors.
• Chicken Taco Salad Bowl — A quick 30-minute weeknight dinner that uses a lot of the same spices and can even use leftover chicken from this recipe!
• Pork Green Chili — Another great use of that jalapeño-tomatillo flavor combo.
• Homemade Guacamole — Because every great Mexican dinner deserves great guacamole.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Originally published: April 20, 2017. Updated: March 23, 2026– Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.