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These chicken enchiladas are quick, simple, delicious and make a great freezer meal!

Chicken enchilada recipe served on a plate and topped with tomatoes.

A family go-to!

Because of my heritage, I’ve learned how to make so many Mexican recipes – and this chicken enchilada recipe is the FIRST Mexican dinner I learned to make.

Since then, it’s been made countless times and we’ve established enchiladas as a family favorite dinner!

WHY WE LOVE Chicken ENCHILADAS

  • Any and every night. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
  • Restaurant quality at home!
  • Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
  • Freezer Friendly.
Ingredients for chicken enchiladas - Chicken, cheese, and green chilies mixed in a glass bowl.

Ingredients

  • 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 – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.

HoW to Make Chicken ENchiladas

  1. PREP. Preheat the oven to 350°F.
  2. FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
  3. SAUCE. In a small skillet, bring 1 (4½-ounce) can enchilada sauce to a boil. Remove from heat.
  4. FILL. Dip each tortilla into the heated sauce for a few seconds to soften.
  5. 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.
  6. BAKE. Bake green chili chicken enchiladas for 20 minutes.

PRO TIP: How to 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.

Close up image of chicken enchilada recipe on white plate.

What to Serve with Chicken Enchiladas?

The Mexican side dish options are endless for this chicken enchilada recipe.

Or change it up and make these enchiladas: Red Cheese Enchiladas, Cream Cheese Enchiladas, Creamy Chicken Enchiladas, Beef Enchiladas.

For more collections, check out: Mexican Dinner Ideas and Chicken Dinner Ideas.

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4.99 from 655 votes

Chicken Enchilada Recipe

By: Lil’ Luna
This green chile chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!
Servings: 4
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Ingredients 

  • 2 cups chicken, cooked and shredded
  • 2 cups Colby jack cheese, shredded
  • 1 (19-ounce) can Las Palmas green chile enchilada sauce
  • 1 cup sour cream
  • 6-8 corn tortillas
  • 1 (4½-ounce) can can chopped green chiles
  • salt and pepper to taste
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Instructions 

  • Preheat the oven to 350°F.
  • In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
  • In a small skillet, bring 1 (4½-ounce) can enchilada sauce to a boil. Remove from heat.
  • 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 for 20 minutes.

Video

Notes

FOR A 9×13 PAN:
  • 3 – 4 cups chicken
  • 3 cups Monterey Jack cheese
  • 1 – 28 ounce can Las Palmas Green Chile Enchilada SauceA
  • 12-15 corn tortillas
  • 1 – 2 cans 4.5 ounce chopped green chiles
  • 1½ – 2 cups sour cream
  • salt and pepper
Make ahead of time. Make the enchiladas as instructed, cover them with foil or saran wrap, and place them in the fridge for up to 24 hours in advance. To make them even better, take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before storing.
FREEZE. We LOVE to freeze these Chicken Enchiladas and save them for later. In fact, we often double the batch and then eat one and freeze the rest for another night.

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.

Additional Info

Course: Main Course
Cuisine: Mexican
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Recipe FAQ

  • Bake uncovered and let them cool a bit to allow steam to evaporate.
  • Soften the corn tortilla so that it rolls easily, but don’t saturate it. 
  • Adding too much sour cream or enchilada sauce can cause it to be soggy. You can always add more sauce after they have baked.
  • 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.
  • If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.
  • 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.

For Even More Enchiladas:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




583 Comments

  1. Larine E Kwolek says:

    5 stars
    Are you sure the recipe is correct? You have 19 oz can green chili’s in 1 step and 4 1/2 oz can enchilada sauce in next step, shouldn’t the ounces be reversed?

  2. Jeanne says:

    Question: did you transpose the enchilada sauce and chilies in steps 2 & 3