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Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it’s freezer-friendly!
A family go-to!
Because of my heritage, I have learned how to make so many Mexican recipes – and this green chili chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner!
The flavors of green chiles + loads of chicken and gooey cheese make this an absolutely irresistible Mexican dish. Serve it alongside our Homemade Spanish Rice for a complete Mexican feast!
WHY WE 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. This is our favorite recipe to store in the freezer for a rainy day!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 2 cups cooked and shredded chicken – Use canned chicken, Baked Chicken, rotisserie chicken, or even Shredded Chicken
- 2 cups shredded Colby jack cheese – or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend
- 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 mild flavor use diced green bell peppers. For extra heat use diced jalapenos
- salt and black pepper – start with a little and add until the chicken is perfectly seasoned
- Toppings (optional) – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.
How to Make Green Chili Chicken Enchiladas
- PREP. Preheat the oven to 350°F.
- FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (4½-ounce) can green chiles, salt, and pepper.
- SAUCE. In a small skillet, bring 1 (19-ounce) can of 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 (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch 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. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
PRO TIP: Keep Tortillas from Cracking!
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
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
Collections
Green Chili Chicken Enchiladas
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
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Avoid adding too much sour cream or enchilada sauce. You can always add more sauce after they have baked. Also, let the enchiladas cool for a few minutes before serving!
Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.
We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.
Of course! Just double the ingredients and follow the same instructions.
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!