My family loves these simple chicken skin jamsserved with gooey cheese and tender chicken, cooked in delicious green chili sauce. They are so good that it’s hard to eat just one. These are good!
Next time you need a slam dunk, super delicious, easy meal, save this chicken tortilla recipe. Our green chicken nachos inspired the chicken inside the tortilla. Juicy, gentle and fast!
I like to use homemade flour tortillas, but if you’re in a hurry, skip it and use a brand you like to buy in the store. For another simple, very delicious option, try our Vegetable Tortillas or these breakfast tortillas, which is also a personal favorite!
Key Ingredients
- Tortillas: I like to use these flour tortillas or homemade tortillas, but the store-buying works great if you are short of time. I usually use flour for tortillas, but my son prefers corn so please use whatever you like!
- chicken: You can use chicken breast or thighs for this recipe. I cook the chicken using a quick and easy way similar to a chopped chicken recipe, which makes it juicy and tender.
- Green Enchilada Sauce: Feel free to use your favorite store-bought tortilla sauce (I recommend hatching or fronterra) or try my homemade Salsa Verde. If you are not a fan of green chili sauce, you can swap it in red, just like this simple tortilla sauce.
- cheese: If you add cheese, choose something melted, such as Queso de Oaxaca or Monterey Jack. For dairy-free options, try a tablespoon of my delicious vegan Queso.
How to make chicken tortillas
For these chicken tortillas, you will make the chicken first, which can be done a few days in advance, making it a great meal for busy days. Add the chicken to the green enchilada pan and cook gently until cooked. It takes about 25 minutes on the stove. Or, if you want to cook chicken in an Instant Pot Salsa Verde chicken, see our Instant Pot Salsa Verde chicken.
Once you get the chicken, chop it up and slide it into the enchilada sauce to keep it juicy and tender. From there, you can build tortillas with some juicy chicken and cheese. Then, cook them in a thick-bottomed pan or skillet – think of a cast iron pan, a heavy-duty stainless steel skillet or a more traditional Comal (flat barbecue used in parts of Mexico, Central and South America).
Serve with your favorite toast and sides when the external toast and cheese melts. I love homemade avocado sauce, fresh lemon wedges and a little sour cream. To turn it into a meal, consider some rice and beans. I love our cilantro lime rice or Mexican rice, served with homemade beans or black beans from these sauces.
Green Chili Chicken Tortillas
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I love these simple chicken skin tortillas and soft chicken, which are cooked with delicious salsa Verde and slimy cheese. You can make the chicken in advance and then leave it in the refrigerator or refrigerator for a day. Check out our storage tips below the recipe!
6 burritos
Watch us make recipes
You will need
3 pounds of boneless chicken thighs or chicken breasts
2 cups green enchilada sauce or Mexican salsa
6 medium to large flour or tortillas, see Homemade flour tortillas
2 cups mild melted cheese, such as Queso de Oaxaca or Monterey Jack, chopped, 8 oz
Spray oil or oil on the pan
Fresh coriander and lemon wedges
Salt, taste
direction
- Making chicken
1Mix the chicken and green enchilada sauce (or salsa) in a large, thick-bottomed pan. Turn the heat high, bring it to a boil, then lower the heat so that the sauce is very lightly wiped around the chicken.
2Partially cover the pan with a lid and cook until the chicken is cooked and very tender, 20 to 30 minutes.
3Transfer the chicken to the cutting board. When it’s cool enough, use two forks or fingers to chop the meat.
4Stir the chopped chicken back into the sauce. Taste the chicken and then, if needed, season with salt.
- Making tortillas
1Heat a thick-bottomed frying pan over medium heat. Gently spray or brush the pan with oil and place a tortilla into the pan.
2Sprinkle about 1/3 cup of cheese over the tortillas, then pour about 1/2 cup of chopped chicken in half and shake the chicken gently to allow most of the excess sauce to fall back into the pan.
3Carefully fold the tortilla half and press down with a spatula to fold down to keep it folded. Cook until the bottom is about 2 minutes.
4Carefully flip the tortillas and cook until the second side is toasted and the cheese melts for 1 to 2 minutes. Transfer the tortillas to the cutting board and cut in half. Repeat the remaining burritos.
Adam and Joanne’s Tips
- Making and storing: This recipe is about 5 cups of chopped chicken, enough to hold 6 Mexican jam (maybe more). The remaining chicken can be stored in an airtight container in the refrigerator for up to 3 days or in a freezer for up to 1 month. Add the remaining chicken to a rice bowl, taco or salad.
- Keep Mexican Jam Warm: Keep the baking tray warm in a 200°F (93°C) oven while completing the remaining burritos.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 Mexico
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Calories
444
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Total fat
19.7g
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Saturated fat
8.8 grams
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cholesterol
127.7mg
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sodium
1003.7mg
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carbohydrate
31.9 grams
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Dietary fiber
1.7 g
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Total sugar
3.9g
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protein
34.6 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
