Green Chili Enchiladas

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Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

Hi there. You know sometimes when you’re so used to doing something your own way, you’re just so confident i’ts the best way!?? Then someone shows up and completely changes your world. My family has always made enchiladas the good ol’ mexican way, like these Las Palmas Chicken Enchiladas or even these Red Cheese Enchiladas.

When my dear friend Jenny came over one beautiful Sunday with her tray of Green Chili Enchiladas, I was a bit hesitant to even consider that they would taste anywhere near as good as our family recipe. However, they smelt delicious, so of course, I didn’t hesitate to eat them. I’m so glad I didn’t because they were amazing!!! I think the main difference between these and our original recipe is the flour tortilla. It really makes a difference in the taste and texture. So soft and so creamy. So delicious!

Shortly after Jenny’s life changing visit (most of her visits are life changing), I made a tray for my own family (My mom, sisters and brothers). They fell in love, just as I did. Lets just say, I’ve made lots and lots of trays of enchiladas since then. Now, it’s become a new favorite recipe that is requested all the time!

Here is what you’ll need to make these delicious, creamy enchiladas:

Green Chili Enchiladas
Serves: 8
  • 12 count soft taco flour tortillas
  • 2 chicken breasts, cooked and shredded
  • 2 cans cream of chicken
  • 2 cans diced green chili's
  • 1 pint sour cream
  • 4 oz cream cheese, softened
  • 3-4 cups colby jack cheese, grated
  1. In a large bowl, mix cream of chicken, green chili's (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.
  2. Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
  3. Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.
  4. Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.
  5. This recipe makes a full 9x13 tray, with extra left over. I like to fill a small rectangle foil try and toss in the freezer to be used at a later time. You can give it as a meal for someone in need or just use as a last minute dinner idea.

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

By the way, this is not a dis on our cherished Las Palmas Chicken Enchiladas. Those are still, and will always be, very good! Try both and let us know what you like about each of them.

Check Out My Other Recipes
  • DIFFICULTY: Simple
  • HOW MANY DOES IT FEED: 6-8 (+ your small freezer meal)

Can’t beat cheesy, delicious Mexican dishes, right?

Here are some of our other favorites:

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!!

Las Palmas Green Chili Chicken Enchiladas

Restaurant-Style Red Cheese Enchiladas - an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!

Red Cheese Enchiladas

And we always have Mexican Rice with our enchiladas…

Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

Mexican Rice

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Creamy Green Chili Enchiladas made with flour tortillas and stuffed with chicken, cheese, sour cream and more. This dinner recipe is so easy and delicious!

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Kellyn Carpenter
Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.
Kellyn Carpenter

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  1. 1

    I’ve never met an enchilada that I didn’t love! These look terrific!

  2. 3

    I bet these are amazing! You can do so much with enchiladas 🙂 You can make them a new way almost everytime.
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  3. 5

    Great! Thank you Kristyn.

  4. 6

    I would like to give you a tip about chicken you use in enchiladas. I use this basic chicken recipe for chicken enchiladas, flautas and tacos. So after you have shredded your chicken add to it a can of green chilies, chopped onion, chicken fajita seasoning, chopped fresh cilantro and the key is lime juice. Everything is to taste. So usually I will boil like 3 bone in chicken breasts (this is the easiest way to shred them and you can throw the bones and skin back into the pot and let it boil down to make a tasty broth). I sprinkle in some of the fajita seasoning, add a handful of chopped cilantro, a can of chopped green chilies and about half of a chopped onion. I start off with the juice of one key lime, mix it all up and then I taste. If it needs more lime I add another half. It usually doesn’t take more than 1 1/2 limes. Again this is all to taste This also makes a super tasty chicken salad. 🙂

  5. 8

    I made these and thought they were amazing until I took them to work and shared them with my mostly Hispanic co workers and they proceeded to school me on the difference in corn and flour tortillas. That being said this is a good recipe for smothered burritos. They made me cry, I will never cook Mexican food again.
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