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Our Mexican heritage is deeply rooted in our cooking. These green chili chicken enchiladas hold a special place in our hearts since it’s the first recipe we learned how to make!
Since then, they’ve been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner! We make them almost weekly and love to whip them up for dinner guests making them one of our signature dishes!
The flavors of green chiles + loads of chicken and gooey cheese make them absolutely irresistible – it’s no wonder they’re ALWAYS a hit!
Serve them alongside our famous Mexican Rice and Canned Refried Beans for a complete Mexican feast!
Why we think you’ll love it:
- Done in a flash. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly. Green chile chicken enchiladas are our favorite recipe to store in the freezer for a rainy day!
Green Chili Chicken Enchiladas Ingredients and Substitutions
- 2 cups cooked and shredded chicken – Baked Chicken breast, rotisserie chicken, or even Shredded Chicken (canned chicken can be used but we do not prefer it).
- 2 cups shredded Colby jack cheese – or Mexican blend, grated marble Colby jack, cheddar cheese, Monterey jack cheese and pepper jack cheese blends all work well
- 1 (19-ounce) can of Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
- 1 cup sour cream – or plain yogurt
- 6-8 corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. (No need to dip flour tortillas in the sauce before rolling.)
- 1 (4½ ounce) can of chopped green chiles – For a milder flavor use diced green bell peppers. For extra heat use diced jalapenos.
- garlic salt and black pepper – start with a little and add until the dish is perfectly seasoned – our favorite is garlic salt with parsley flakes.
- toppings (optional) – olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn
How to Make Chicken Enchiladas
- PREP. Preheat the oven to 350°F.
- FILLING. In a large bowl, combine shredded chicken, 1 cup of cheese, green chiles, and salt and pepper to taste.
- SAUCE. In a small skillet, bring the enchilada sauce to a boil. Remove from heat.
- FILL. Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla.
- Roll the tortilla and place seam-side down in 8×8-inch (or 9×9) baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- BAKE. Bake the green chili chicken enchilada recipe uncovered for 20 minutes. Let them cool a few minutes before serving. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
Kristyn’s Recipe Tips
- Be sure to dip the tortillas in the hot sauce so they can soften and won’t crack when rolled.
- Freshly shredded cheese melts better than packaged cheese.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
Green Chili Chicken Enchiladas
Our famous green chili chicken enchiladas are prepped in 20 minutes and packed with flavor – perfect for busy nights AND freezer-friendly!
Equipment
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
- 1 (4-ounce) can can chopped green chiles
- garlic salt and pepper to taste
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- 8 (6-inch) corn tortillas
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Place a tortilla in a 9×11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
- Roll the tortilla and place seam-side down.
- Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
Video
Notes
Recipe tips.
- Make sure to dip the tortillas in the sauce so they can soften and won’t crack when rolled.
- Freshly shredded cheese melts better than pre-shredded packaged cheese.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
Nutrition
Calories: 588kcal, Carbohydrates: 32g, Protein: 30g, Fat: 38g, Saturated Fat: 20g, Cholesterol: 122mg, Sodium: 1700mg, Potassium: 342mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1810IU, Vitamin C: 15mg, Calcium: 534mg, Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can you make enchiladas ahead of time?
Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an airtight container and refrigerate or freeze it.
To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
How to store chicken enchiladas?
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.
Complete The Meal
Side Dishes
Homemade Spanish Rice Recipe
45 mins
Esquites
20 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
More Enchiladas
Desserts
Cheesecake Chimichanga
30 mins
Churro Cheesecake Bars
35 mins
Mexican Wedding Cookies
1 hr 26 mins
Easy Tres Leches Cake
4 hrs 45 mins
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This recipe was originally published June 2010.
I have been making this recipe for YEARS. it’s my go to, and everyone who tastes loves it! It makes me feel like a pro cook when I am definitely not. Thank you so much!
And I always make with your mex rice! So so good!
I always love hearing when our recipes have become a favorite go to recipe. Thank you for sharing!
Delicious! I have made these more times than I can count! Wondering if you could give some advice as I want to make these instead a slider form using buns instead of tortillas. Any suggestions on how to do this? Thank you!
I am so glad you like them!! What a good idea! I would probably just do everything the same, make the mixture, but cut the buns in half, add the mixture, then add the top bun, and add the sauce over the top! I wouldn’t know the exact time though. I would have to play around with that.
This was easy, quick, and had a lot of great flavors! Served it with freshly sliced avocados.
Thank you for this recipe!
Made these first time for supper yesterday and love them! I overfilled so only had 5 in dish but plenty for me and leftovers! I used flour tortillas because already had.
Will definitely make again!
These are my absolute favorite! I love the recipe as is, but I’ve made a few adjustments to fit my health goals. When I was on Weight Watchers, I used carb balance tortillas and nonfat yogurt as a sour cream substitute, making it a low-point meal. Now, I’ve switched to egg white wraps instead of tortillas, nonfat yogurt as sour cream, and nonfat cheese—and they’re still just as delicious! Thank you so much for this recipe! Every time I make it, people say it’s better than what you’d get at a Mexican restaurant!