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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
Collections
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!
I saw Ur Grn Chili Chicken Enchilasdas recipde today & my mouth watered thinkin of it. I have Ur book now, so insteada writing it all down again, I looked it up in “So Easy…” & see a discrepancy.
Todays recipe calls 4 a 19 oz can of Grn Enchilada sauce, while the BOOK calls 4 a 28oz can of Grn
Chili Enchilada sauce. That’s a big difference……………..which one is right??? or better?? Also, todays recipe sez it serves 4 & tghe BOOK sez 8…..serves 4 more cause of a lil more sauce??
Would it work making with flour tortillas? I need to incorporate more fiber so have been buying the Mission carb smart (they’re very high fiber) – wondering if could make this recipe with them?
I make mine with flour tortillas all the time and they turn out just fine. 🙂
Great recipe and super easy, lots of options to make it your own!
Yummy, I reduced the recipe by half because I live alone, now I wish I hadn’t this recipe is delicious. I will make the full recipe next time and get to eat it all myself!
Sooooo good!!
It had my husbands 100% approval
The only thing I did different is added the sour cream to the mixture
Same! My husband requests this all the time now!
Please correct on your recipe steps 2 & 3. You have the canned chiles and sauce switched.
This is delicious, and reasonably quick to put together. Store bought rotisserie chicken is the key!
Love your recipes! Just FYI on the directions the size of the green enchilada sauce and the can of green chiles are switched in #2 and #3 . Should be 19 oz can enchilada sauce and 4 1/2 oz can green chilies. But it’s only backwards in the directions! I knew what you meant!! But recipe is great!!!!
Yes, that confused me too…thanks for also spotting that! I am guessing that you made it…did it seem like there was enough cheese? Thanks!
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?
Question: did you transpose the enchilada sauce and chilies in steps 2 & 3
This recipe was easy to prepare and tasted delicious! I will definitely be making this regularly!!
I love this quick and easy enchilada recipe! It’s like the comfort food of Mexican food!! Most of all I love all of Kristen’s tips and tricks to making the recipe even better!! This is a go to easy staple recipe everyone will love!
I made the chicken enchilada casserole and it was delish! So easy to put together and enough to freeze for later. Thank you❤️
I LOVE these enchiladas! The recipe is easy, contains ingredients I always have on hand, and is a family favorite! We have these enchiladas almost every month.
Loved this recipe❣️
I combined the chicken, cheese, chiles, sauce, and sour cream together and then filled my tortillas. Great memories.
This is our family’s favorite chicken enchilada recipe. It’s so easy and delicious! We love this with black beans and Mexican rice. And if you don’t like the ease and convenience of store bought ingredients you can always use your own fresh roasted green chilis and homemade enchilada sauce. But sometimes busy moms need quick and easy recipes! Thank you!!
No. Just no. We have our green chile freshly roasted and buy 3 boxes to last til roasting time comes back around. This recipe is extremely different from anything I’ve ever been taught. Canned Chile? Enchilada sauce? No just no. This is not enchiladas. This buy everything pre-made at the grocery store. I’d love to see your green chile stew recipe.
How many enchiladas equal one serving? I’m trying to watch my calories and that info would be helpful. Thanks 🙂
About 2 enchiladas is a serving.
Thank you for sharing your recipe. I made it . My husband and I enjoyed very much. Very easy to make and tasteful. I recommend any one to tray it.
Are these spicy? I’ve never had enchilada sauce or made anything like this. I can’t have too spicy or it hurts my stomach, but it sounds delicious.
No, they aren’t too spicy. I would say mild/medium. But if you are worried about heat, you can reduce the amount of chili powder the recipe calls for. And then add more if you feel it needs more flavor/heat.
I made this tonight as instructed and it seems as if dipping my corn tortillas in the enchilada sauce made my corn tortillas super soggy. I baked it in oven and let it cool and it came out extremely soggy. A big sloppy mess. I was embarrassed to serve this. I’m sure it’s delicious!!! But what did I do wrong?
It could be the brand of corn tortillas… I’d make sure to use a good quality corn tortilla. Some other ways to help prevent them from being soggy are to bake them uncovered and then let them cool a bit to allow steam to evaporate. When dipping the tortillas in sauce, you want to soften the corn tortilla so that it rolls easily, but don’t saturate it. Also, adding too much sour cream or enchilada sauce on top can cause it to be soggy. You can always add more sauce after they have baked. Hope that helps!!
It was delicious, perfectly seasoned. I used pepper jack on the inside and sharp cheddar on top. So good.
Oh yum!!! Pepper jack!!! I’m going to try that too.
This recipe is very simple and super tasty. I like to add a can of kidney beans to the filling and it is amazing. My husband said that this recipe is better than any enchiladas that he has had in any restaurant. I don’t think he is trying to suck up, I believe he is being honest. I have this recipe memorized.
Thanks for sharing. I bet the addition of the beans is delicious. I’m so glad that this recipe is a family favorite of yours!
It just fell apart and really didn’t have much flavor
Thanks for the feedback and for giving the recipe a try.
That was bad. Corn tortilla fell apart
Could have been your tortillas. I’ve made this multiple times and it’s delicious. Also, if you don’t let your tortillas heat up a bit in the sauce, they will crack. I hope you try it again. So good.
I would agree with both of those tips from Laurian. The type of corn tortilla will make a big difference. My favorite is the kroger brand tortillas. And heating in the sauce helps ensure they don’t crack when assembling.
Sorry to hear the recipe didn’t turn out for you. Thanks for giving it a try!
One of the best I have ever tasted! The bomb!!
When you make them ahead of time how long should you bake them
do i cover the enchiladas when baking them
I usually bake them uncovered. But if they are starting to burn on the top, you can tent with foil for the last few minutes of baking.
A great recipe and easy to put together. We had this along with the Spanish Rice and it was an enjoyable meal. Thanks!
Have made these several times to rave reviews. Will continue to be my go to Chickem Enchilada recipe!
Oh, so yummy!!!!!!
I love this recipe! It’s easy and delicious! My family loves it!! Thanks for sharing.
This recipe is extremely good. The last time I made it the sour cream curdled though. The time before I mixed the sour cream into the chicken mixture instead of layering 2 tablespoons on each one. I have found the layering is prone to curdle. I could feel the texture when I was eating it. Back to mixing it in.
I have really enjoyed cooking many of your recipes, even though living in Alaska I am often limited on what I can get. I have always been able to substitute and get edible food for my 6 kids. I highly recommend people take the time to try your recipes they are enjoyable and not overly costly to make. God Bless your family!!
Thank you so much for giving them a try and for the kind words!!
This looks absolutely amazing. I need to try this. I love your posts and all the amazing recipes you share. Thank you.
can you do this with flour tortillas?
You bet!!
Delicious and quick meal for my family! I use rotisserie chicken from grocery store and it’s amazing, plus an easy hack. Thank you so much for sharing your recipe.
Yes! A rotisserie chicken is a great option for these! So glad you enjoyed them!
I have questions. I used the measurements you listed. I even weighed the tomatillos 🤣 My sauce was very very liquid. So I boiled it down further. It had a bit of a sour bite. My tortillas also crumbled up. Bought them an hour before using, microwaved to soften. They held up wrapping but the final product was more like casserole. It tasted good, if I could get rid of the sour bite it would be even better lol. What I’m getting at is, any idea what I did wrong?
Nothing. Corn tortillas are notoriously fragile. Tomatillos are tangy. And make a thin sauce.. I used the Los Palmas enchilada sauce she suggested and it wasn’t terribly thin. But maybe add less sauce on top if you want it less saucy? I haven’t cooked mine yet. But everything seemed standard to other green chili enchiladas. Keep playing with it! Maybe you just don’t like tomatillos?
Hmmm… I always use the Las Palmas brand of green chile enchilada sauce and haven’t had a sour taste. If you do feel like the tortillas crumble or are soggy, I’d say start will less sauce and then add more as needed. You can always add a little more to the top either before or after baking.
If the corn tortillas were soft I’m thinking it might had something to do with the microwaving it before you used it cuz her recipe called for warming up in the sauce I think what she meant was to dip it in the sauce just before you roll it up you wanted a time and when you pull it out roll it up immediately you don’t put the whole pack in the sauce if that’s what you think she meant That’s really the only thing I can think could possibly be the difference
I have made these easy enchiladas several times and they consistently come out great! They are quick to make, are delicious and you can customize this great recipe by adding a few extra ingredients!
Ms. Kristyn, Aloha I am looking forward to making this recipe sounds great, I don’t believe we really have real authentic Mexican food, I mean we have a lot of Mexican food restaurants and of course ” taco bell! , but nothing like the authentic Mexican food I ate while living in Dallas Texas and boy do I miss it. Your recipes sound and look fantastic and your directions and Soo understandable I am on my way to the store to pick up some ingredients and this Mexican cooking class is” ON “!! And I’m store bound.
Mahalo my friend and again thank you for your time and sharing I know I appreciate you. !!! Peace and Godspeed,
……. Lokelani ☮️🙏🍍🌈❤️🤙🏝️🌈😎
Thank you so much!! I hope you enjoy the enchiladas!!
OMG… these were awesome! I cut the recipe in 1/2 as I am by myself. They were easy and unbelievably good! Thanks so much for sharing!
Now I have dinner for tomorrow too!
Our family’s go to! Thank you! So yummy and easy.
This turned out amazing! So good!
Really bad, way too much sour cream and don’t need the cream cheese. I wasn’t expecting traditional enchiladas but these were a mess. My family hated them and we threw them out. I have a recipe I will stick with. I do want to say I have tried other recipes from this website that have been good. I have never left a review before but this was a waste of time and money.
That’s unfortunate, it’s been a big hit for my family and we’ve been using it for years. Might be because you used cream cheese in yours. The recipe doesn’t call for any.
No cream cheese in this delicious recipe. There is a similar recipe online that calls for cream cheese, perhaps you got the two mixed up. Sorry to hear yours turned out anything but perfect. My family loves, loves, loves these. They bake up so quickly and pair deliciously next to a salad. Yummy.
Recipie looks delicious, I will have to give it a try when I move to where I can cook for myself
We love this recipe – it’s so easy! Just curious how the cooking time would change if we were to freeze? I’d like to give to a new mom as a frozen meal. Thanks!
Easy and delicious. I’m always up for Mexican food.
This recipe is my favorite chicken enchilada recipe
Very easy and tasty! Thank you for sharing.
These enchiladas are right up my alley: quick, easy & DELICIOUS.
This is easy and so good.
The Green Chile Chicken Enchilada Casserole is a 5 Star WINNER!
My family and I love having these Enchiladas for dinner.
I especially love how easy they are to make.
Mexican Rice or a small salad with Avocadoes add the finishing touch.
Love this recipe! It’s my go to! So easy to make and easy to add extras too. Thanks for sharing!
What size tortilla?
Really excellent! I made as is and they were well above restaurant quality.
Ourstanding, Thank you for sharing this recipe!
You’re welcome!!
This came out Excellent. We are on the Keto diet, so we substituted the corn tortillas with deli turkey slices (thicker slices) didn’t fall apart at all & tasted great
Yummy! I bet it was tasty with the turkey slices too. Thanks for sharing what you did. Glad the recipe was a hit!
These are so good. I added a little green sauce to my meat mixture before stuffing and rolling, but otherwise these were fantastic!!
I really liked green chili enchilada recipe. It was easy and delicious. Only thing a little too spicy. Could it be that I used Mexican cheese blend instead of Colby Jack.? I’m asking this to Lil Luna.
Can I freeze this? Before or after cooking?
Great recipe and easy to make. I added chopped onion and cikantro which really added to it,
Followed the recipe exactly, so so good! My picky 11 year old asked for seconds and I’m pretty sure that’s the first time that’s ever happed haha. Thank you!
Yummy…I soften tortillas in hot oil to soften instead of sauce. Less mess and have more sauce to put on top of enchiladas. I also put the sourcream with the chicken and chili’s then mix. I find it hard to roll with sour cream down the center of chicken mixture.
I use a 9×13 pan and make 11 enchiladas. They are stuffed and so good.
Thanks for sharing what you do! I’m glad you enjoy the enchilada recipe!!
One of my favorites. Have made it several times. Love it!
I make this easy fast dinner recipe when it’s a super busy night! It’s always a hit for dinner— give it a try
Love how easy and delicious this recipe is.
Thanks!
Love the chicken enchiladas. Been using your recipe for years
Thank you!! I’m so glad to have you here and so happy you enjoy the recipes!
I made this and it turned out great! I actually didn’t have enough enchilada sauce but they still turned out wonderful 😀 boyfriend approved ❤️ Thank you!
Delicious and easy!
I love enchiladas and green chili sauce. This recipe is definitely a win = win for me and my family! I would love to feature it this weekend on my Mitten Moments blog post! Yummy!
My hubby and I just ate these and they were yummy. I used the homemade green chile sauce with the link provided. I will add a Serrano pepper or two for more heat. I’ll be making this again. Thanks.
Sounds easy! We make them very similar, but don’t use the sauce. Will try your recipe Yoda! Thanks! Glo
You’re welcome! Hope you enjoy the enchiladas!
Easy and so good!!
So glad you enjoyed the enchiladas!
Very good recipe,
Thank you
Patricia
You’re welcome! Glad to hear you enjoyed it!
So yummy & delicious. Will make it for my family
Yay! Hope you enjoy the enchiladas!
So easy to make, we used rotisserie chicken. The whole family loved these!
Love using rotisserie chicken in this recipe too! So glad to hear you all enjoyed the enchiladas.
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
These enchiladas are so delicious! My whole family loved them! They already requested them for dinner again.
Oh I’m so happy to hear that! Glad to hear they are making the dinner rotation. 🙂
Make your own sauce…make a rue, add 2 tablespoons ground coriander. Add 2 cups chicken broth all at once. Cook until bubbly, stirring constantly. Cook 5 minutes more. Remove from heat,add two cups shredded Monterey jack cheese and one cup sour cream.. you’re welcome.
How would you go about re-heating these the same day if they are frozen? Would like to know if these could be a last minute meal from the freezer instead of having to thaw overnight.
You can try baking from frozen, but there might be more water content than desired. Typically, we thaw these overnight and then bake as the recipe directs. That’s yields the best results when heating up the enchiladas after frozen.
Delicious results using this recipe. The instructions are very helpful and thorough. The option of using lower fat sour cream or cheeses, works well if necessary. Simply delicious ! 😋
Thanks for sharing! I’m so glad to hear you enjoyed the recipe and the instructions. Thanks so much for the feedback!
Love this recipe! Made it a few times now. I use flour tortillas. I have had it come perfect but also once it came out where the tortilla gets just a little mushy/soggy. If you’ve had this happen do I just need less enchilada sauce? Or maybe bake them for just a bit longer? Thanks it’s so delicious
It could result in having too much sauce. You could also potentially fry the tortillas before filling. That can also help with soggy enchiladas. But I’d try maybe a little less sauce and see if that helps!
I work as a cook at the local American Legion. I tripled this recipe and made it as a special recently.I sold out in just over an hour with rave reviews. Thanks for the recipe.
Oh that is so wonderful to hear! I’m glad the enchiladas were a hit. You’re so very welcome!
This recipe is one of our favorites! I make it almost everytime we have company!
Yay!! I’m so glad it’s a hit!
I work as a cook at the local American Legion. I tripled this recipe and made it as a special recently.I sold out in just over an hour with rave reviews. Thanks for the recipe.
I left out the sour cream, just trying to watch some calories, and it was still decadent and delicious. Big family hit and so easy to prepare. Leftovers a equally as good, too.
Glad to hear it was still delicious without the sour cream. Thanks for sharing and giving the recipe a try!
Made this last night and it was probably the best green chile chicken enchiladas I’ve ever had! Will be making it again in the future! Thank you!!
You’re welcome! I’m so glad you enjoyed the enchiladas!!
Having lived in California for over 20 years I had many Mexican friends and their moms taught me to do authentic cooking. One thing you do not put in yours that I kind of miss on the inside with the chicken is sliced black olives and green onions. Which also go on the top before you put it in to bake. They usually Lightly fry their corn tortillas to soften them but I really do like heating the enchilada sauce in softening and that way much better.
You could definitely add those in! They sound yummy!
Can I use flour tortillas in this recipe?
You can! Either one works, just depends on what type of tortilla you prefer. If you use flour, you do not need to the tortillas in sauce before rolling.
Absolutely the easiest way! Love the dipping of the tortillas before, warming them up in microwave has never been the best. I went ahead and mixed the sour cream with the chicken mixture to keep it easy. Also went half and half on green and red sauce cuz I like the spice! Glad I found you!
Can I freeze this for later?
Yes, you definitely can! We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several months.
To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes.
This is one of my husbands favorites! So easy and delicious!
I love this recipe! I had never put the sour cream inside an enchilada like that and it’s a real game changer. Thanks for another great recipe!
I love this green chili chicken enchiladas so good from lil luna, you rock girl
So tasty 😋 These are a family favorite for Tuesday nights. They come together quickly for our busy nights.
These are a family favorite! Everyone in the house clears their plate, and that’s saying a lot!
I taught this recipe to some young women and they all loved it. Very Easy!
You can never go wrong with enchiladas! And your sauce is just so good!
Love love love these! The sour cream in the center gives it a nice “kick” that is a little different from other recipes I’ve tried 🙂
So good! ❤️
Don’t know why but it didn’t post the five stars on my previous review. My family loves these enchiladas! They are so easy to make and taste like restaurant quality enchiladas. So good!!!
My family loves these enchiladas! They are really easy to make and taste like restaurant quality enchiladas. So good!!!
These are so good and so easy to make. Love them!
Hands down the best chicken enchilada recipe I’ve tried. We love it at our house!
These are so easy and my kids love them.
This is one of our favs. All of your enchiladas are so good!
Thank you!!
Love this recipe! I prefer flour tortillas, but You can make it either way! So easy & great instructions! Thanks for another amazing recipe Kristyn!
Love this yummy and easy recipe!
Greetings,
I’ve made these before and my family loves them. However, which do you recommend, dark or white meat?
Have a great day!
I cut up 3/4 of a small can of chipotle in adobo sauce and added it to the chicken mixture. I think I was Mexican in another life as I like my food really spicy. It was very good.
Ooh that’s a great way to add a kick to the recipe. Sounds delicious! Glad you enjoyed the enchiladas!
This was good! I added a little bit of red salsa just because I had some left and also sour cream mixed in with the chicken. Really yummy 😋
Ooh that sounds delicious! So glad you enjoyed the recipe!
This recipe was pretty good! My tortillas were not cheap and they still fell apart in the sauce. Maybe I should have used them the day I bought them. Microwaving helped some. I got them from HEB where they sell the fresh tortillas! I would use flour next time because my husband loves them. I added the sour cream to the chicken filling, much easier that way. I used a 13 x 9 pan but didn’t double the recipe! It made about 10 enchiladas and there was plenty of sauce.
Thanks for sharing what you did! Flour tortillas are yummy in this recipe too… whatever you prefer. Glad you enjoyed the enchiladas!
i make this often. i, however instead of putting that much sour cream i use less but with the leftover sauce i mix the sour cream into it then pour ontop and always save half a can of chiles on top too. sometimes i will also sautee some onions and bell peppers to also put on top but unlike the chiles the onions and peppers go under the cheese layer but the chiles on top. also top with green onions.
i made these tonight with the onions and peppers on top but i also threw in some bacon to the meat mixture
Ooh I bet the addition of bacon in these is delicious. Bacon is always a good choice! 🙂
Sounds tasty!! Thanks for sharing what you do!
This dish was so easy and DELICIOUS!!
Yay! That’s what we are all about here…. easy, quick and yummy. So glad to hear you enjoyed it!
Great lil enchilada recipe, easy and delicious 😋
Thank you!! So glad you enjoyed the enchiladas!
This is a truly great recipe – my wife and I both love it. It is also very ‘forgiving’ and adaptable. You can dial up the peppery heat or turn it down, and add preferred spices if desired.
Yes! It’s definitely versatile to tweak to your liking. I’m so glad that you and your wife both love the enchiladas. Thanks for sharing!
Delicious!! I mixed the sour cream with the chicken cause I didn’t feel like putting the sc in a bag and it turned out excellent! My bf loved it. If I get engaged this year it might be because of this recipe.
Haha!! I LOVE that! Fingers crossed the recipe did the trick. 😉 So glad to hear that you both enjoyed the enchiladas.
My family doesn’t care for the corn tortillas. Has anyone made them with flour tortillas? I’m thinking about making them with flour omitting dipping them in the sauce first and has a small amount with the chicken mixture so they don’t get soggy. Any ideas or thoughts would be helpful. Thank you!
Yes! You can absolutely do that. We love them both ways. And yes, if you use flour tortillas, you don’t need to dip them in the sauce beforehand.
I finally made this and my family loved it. I didn’t add the sour cream since I don’t like it but it still had so much flavor. Definitely gonna be making this again
Yay!! So glad to hear you all enjoyed the enchiladas!
Made this for my boyfriend’s family tonight. I should’ve made a second pan of them because they were all gone in minutes. They remind me of my grandmas enchiladas and hers were the best. Therefore, these were amazing!!!! I can’t wait to make again! ❤️
Aww, that makes me so happy to hear!! Glad his family enjoyed the enchiladas… and that they reminded you of your grandma. 🙂
PS: The videos are so helpful!
So great!! The homemade enchilada sauce is delicious and totally made the dish. I was lucky enough to find fresh, hot, Hatch green chilis, which I roasted on the grill, peeled, and diced. It was a lot of work but completely worth it! I also made your homemade salsa with ripe tomatoes from the garden. The meal was incredible. Everyone ate every bite, including my picky twelve-year-old. We had chips and salsa for an appetizer, a salad with dinner, and Lemon Sorbet for dessert. I will make this over and over again for company and just for the fam. Thank you for these super-good recipes!
Oh thank you so much for your kind words! I’m so glad to hear the recipes were a hit! The fresh chilis sound AMAZING and the homemade tomatoes for the salsa. YUM! Thanks for giving the recipes a try!
Love this recipe! So good and simple! I have made this a dozen times and my family loves it! ❤❤❤❤❤❤❤❤❤
Oh that makes me so happy to hear! I’m so glad they are a family favorite too!
How do you get them from not being so soggy after making them? I followed the recipe exactly how you have it and it was just so soggy we couldn’t eat them. 🙁
Sorry to hear yours turned out soggy. I haven’t had that problem. I mean, the corn tortillas definitely soften up a bit, but I’ve never had them be too soggy. Something you could try is frying the corn tortillas in oil before filling, which should help avoid soggy enchiladas.
Easy to make! I don’t roll up the enchiladas. I just layer the tortillas with the chicken and cheese. Easy!
So more of a casserole version. I love it. That sounds great! Glad to hear you enjoy the recipe!
These Enchiladas were so delicious!! My husband really enjoyed them!! I did add a half of cup of raw onion to the chicken mixture and served them with a dollop of sour cream. Thanks again!!
Sounds like yummy additions! So glad to hear you enjoyed the enchiladas! Thanks for trying the recipe.
Fabulous! Made this recipe for a group of ladies!! Loved it so much, making it again tomorrow for a few couples
I’m so glad you liked it as much as we do! It’s definitely one of our favorites around here. 🙂
ROBIN!!!!! OMG. Great minds. I was leaving a review for these enchiladas I made last night. I saw your name and almost choked on my water! How are you, my friend? I miss you! If this is not Robin B. from Potomac – Please disregard this review comment. 🙂
These are EXCELLENT. And easy! And a requested dish for special days like Father’s Day or just cuz. Make these and you’ll be asked to make them again on repeat. So yummy!
Thank you!! So glad to hear that these are a hit!
Great taste but after 20 enchiladas fell apart 🙁 Sloppy mess
Maybe I should have cooked them longer
Sorry to hear that the enchiladas were falling apart on you. Here’s how I help prevent them from falling apart: I bring the enchilada sauce to a boil and then remove from heat. Then I dip each tortilla into the heated sauce for a few seconds to soften. So if your tortillas are falling apart during this step, then your tortillas are probably super cheap and should probably be microwaved instead to soften. My favorite tortillas to use are the Kroger corn tortillas… they seem to be a little stronger and yet still delicious. Hopefully these tips help a little if you give the recipe a try again. 🙂
Baked a 20 minutes at what temperature
350 degrees
I accidentally bought red enchilada sauce instead of green would it work the same?
You can certainly prepare it just the same. The flavor will definitely be different using the red vs. the green chile sauce, but would still work and cook the very same.
Excellent and easy. Total crowd-pleaser and I’m often asked for the recipe. My sister, who lived in Mexico, said they were the best she’s ever had.
Oh thank you for the kind words! I’m so glad your family enjoys this recipe!!
So quick, easy and really tasty! Can’t ask for more out of a recipe.
Yay! Couldn’t agree more. 😉 So glad you enjoyed them!
It was so easy to make and it was really very good. I will definitely keep with my recipe collection.
I’m so glad you enjoyed the enchiladas!! Thanks for sharing!
My husband was thrilled with this dish, not only because it was different from my usual meals but he raved at it’s deliciousness. Tonight I’m making it again with shredded beef and looking forward to the wonderful praises I’ll receive.
Oh I’m so happy to hear your hubby loved it! It’s a great one to use different meats with too. Hope you enjoy the beef version too! 😉 Thanks for sharing.
These were so yummy and super easy to make, especially using a rotisserie chicken! Definitely saving this recipe for weeknight dinners!
Rotisserie chicken comes in clutch when in a hurry too! So glad you enjoyed the enchiladas!
These were the easiest and best green chile enchiladas I have ever had at home! My husband said he thinks they’re as good as my favorite Mexican restaurant. I think the Las Palmas green sauce may be key so make sure that’s the brand you use!
These are some of our favorites too! Thanks for your kind words. So glad to hear your family enjoyed the enchiladas!
Great, fantastic, love it
Thanks so much for sharing! I’m so happy you liked it!
Perfect dinner for our anniversary! We loved them!
I’m so glad you loved them so much! Happy Anniversary! 🙂
This is our go-to enchilada recipe since we can’t have tomatoes. Made this several times it’s great every time. We got fancy this time and piled them all atop Mexican rice!
Sounds delicious! Thanks for sharing what you do!
Great “base” recipe. Used Mexican cheese and medium Rotel (chiles and tomatoes) with chicken, cannelloni beans (what had in pantry) along with enchilada sauce for stuffing in flour tortillas. Baked in enchilada sauce without cheese on top for 1/2 hour, upped oven temp to 450 and put cheese on top and baked for 10 more minutes or so. Yum!
All of those additions and suggestions sound amazing! Thanks so much for sharing! I’m glad it turned out so delicious!
I’ve made this recipe twice now , my family ate every single one of them . I sautéed a yellow onion added the diced green chiles mixed the sour cream chicken and cheese all together . Then I dipped the tortillas in green Chile sauce spread thin layer of Philly cream cheese then added the chicken mixture . So moist and delicious 😋
Thanks so much for sharing what you did. That all sounds so delicious and I’m so happy you enjoyed them! 🙂
I made a veganized version this tonight. I did add a bit of my own seasoning to the “chicken” mix and baked it longer to melt the vegan cheese more. It’s amazing, loads of flavor and super easy. We had it with a side of lime cilantro rice. Thank you for the excellent recipe
I’m so happy you enjoyed your veganized version! Thanks for sharing what you do!
I made a veganized version of this, and it was amazing. I did add some seasoning to my “chicken”, some black olives, and baked it just a wee bit longer because I think the vegan cheese needed to melt more. Thank you, we’re definitely keeping this recipe
Is there any reason that I couldn’t heat the tortillas quickly in hot oil before dipping them in the sauce? I plan on making them the night before and thought they might hold up better.
Yes you sure can! Dipping the tortillas in oil helps to keep them from breaking up. The only difference is that if you dip them in the oil, less of the enchilada sauce will soak into the tortillas when you cook them. Hope this helps!
Making these for dinner tonight. Yumm! Going to double it so I can have one tray as a freezer meal.
I love doubling recipes! It saves so much time – especially on busy nights! Glad you enjoyed them!
Have made this a couple of times. It’s delicious, but i mix the sour cream and half the sauce into the chicken mixture. I also don’t boil the mixture… no need to get one more pan dirty! Going to try a free more spices, my husband likes them a little more spicy. E we prefer the flour tortillas and they come out perfect. Not gooey at all as others have mentioned.
Thanks for the tips! Let me know what spices you like to use to spice it up a bit. 🙂
Going to make this tonight! Question..is there a reason you do the sour cream separately? Could I mix it all together?
Yes you could definitely mix the sour cream together with the chicken mix. It’s just personal preference. Maybe try it both ways and see which one you like better. 🙂
Thank you
You are welcome!
This recipe is fabulous!! I tweaked it just a bit for extra flavor by sprinkling raw chicken breasts w/homemade taco seasoning prior to cooking, also added a couple handfuls of diced onions sautéed with 2 garlic cloves to the chicken mixture. The chicken was so good, my teen daughter & I had to stop ourselves from “taste testing.” We still had a lot of mixture left (3 lg shredded breasts equaled to 9 generously filled, burrito size enchiladas in a 9×13). Here’s where I think I messed up…I only had flour tortillas on hand—knowing they have a tendency to get soggy, I pan fried them bubbly golden brown on both sides w/slightly crisp edges, did not dip, filled as instructed, a little green chili sauce on the bottom of the pan & topped the rolled beauties with the remaining sauce & cheese before baking. Despite the extra effort, the enchiladas turned out quite gooey for our liking. Regardless, we picked our way through, still eating all the yummy goodness within. I will definitely make the recipe again! Next time I won’t substitute the corn tortillas & (for personal preference) plan to go easy on the sauce. Don’t get me wrong, the Las Palmas sauce is certainly delicious, I may just use it differently—possibly add a little to the chicken mixture before rolling & drizzle the warm sauce over individual servings after baking (???) Overall, the recipe is a keeper—quick, flavorful & easy! Absolutely 5 stars. I’ll be making it again very soon!
Thank you for sharing that! I am glad you did experimenting, that’s how we learn what we like or not like.
Easy to prepare, bake and a delicious Sunday dinner. Family loved it. Recipe keeper.
Yay!! Thank you so much for sharing that!
Love this recipe, freezes well
It sure does! Glad you like it! Thank you!
Soooo good!!! I love that it’s requires minimal ingredients and are so easy to make.
Me too! Thank you so much 🙂
Can you use red sauce instead of green ? Also will it be okay to not use green chillies ?
Here is a link to my red enchiladas & you can add chicken or whatever else you like. I haven’t used this specific recipe & used the red sauce. https://lilluna.com/red-cheese-enchiladas-recipe/
GREAT RECIPE CAME OUT SO GOOD
Oh, I am so glad! Thank you for letting me know 🙂
Christmas Dinner just double checking if i missed something…green chiles. Doh! I’ll use a touch of jalapenos. Also I am using a fajita mix with turkey breast. It is soooo tasty. Thank you for being here.
Merry Christmas
These are so good! A crowd pleaser and it makes a lot. I think we should make this part of our holiday celebration, too.
Looking for a recipe for enchiladas and this looks like the perfect recipe. Looking for freeze half of them.
I always enjoy different enchilada dishes and these green chile ones have been a big favorite around here! I’ve been dairy free for a while now and I sure miss enchiladas!
These have been a staple at our house for a couple years since I found them here! They are so quick and easy and a family favorite! I use chicken that I have canned myself which really helps save time as well!
Love your enchiladas
We love these! I dump everything into a bowl before filling to cut down on some steps. I also put a thing layer of sauce in the bottom of the pan rather then dip the tortillas.
These enchiladas are so good. Everytime I make them for family/friends, I am asked where I got the recipe. Thanks, Kristyn!
So yummy! Wish I could get my kids to eat these but we will keep trying! I also can’t get the tortillas to stay together but I like to eat with chips. I’m going to try your suggestion of the Kroger brand tortillas, I just don’t have a Kroger/smiths in my town so I haven’t been able to yet.
These enchiladas are amazing and so easy to make.
So glad you think so 🙂 Thank you so much!
SO good!!
This is a family favorite!!
We’ve made this over and over! So good! I always use rotisserie chicken to make it even easier!
All of your Mexican recipes are our favorites. I grew up on enchilada casserole and have always wanted to switch them up and do rolled ones. These were perfect. I also loved that they didn’t include cream of anything soup. Love all your little tips you give to make your recipes turnout great everytime. It allows me to be confident in trying something new last minute.
One of our favorites!
Super easy and yummy family dinner meal! Love how fast it is to make and how filling it is! Love this recipe 😁
I’ve used a family recipe for years but found this one and gave it a try! I’m so glad that I did! It’s our new family favorite!
Made this tonight. Yum.
This is one of our favorite enchiladas recipes!
Big Mexican food lovers in my family and these enchiladas are always a huge hit! Restaurant quality!
Ready to try this
I’m planning on freezing a 9×13. Would you suggest leaving off the green chili sauce on top and freezing without it? Then adding sauce and top cheese layer when I defrost to bake.
We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several month. To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes. Enjoy!
I have tried many of your recipes and have loved all of them!!!
Awe, that is so nice of you! Thank you!
Everyone in my family loves this recipe. i stir sour cream into chicken mix to save a step:)
That works 🙂 Glad they all do! Thank you!
Just made thEse for my familY. We absolutely loved them. Ive oNly made them with flour tortillas and will be using cOrn from now on. Look forward to making more of your delicious recipes!
Awe, thank you so much for saying that! I look forward to you trying more 🙂
Can I make this ahead of time and pull it out of fridge to pop in the oven the following day?
Yes, you can. Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. If you want these to be even better, we suggest taking the excess sauce and placing in an air-tight container and pouring this on and along with the cheese before storing.
I madebthis and added Tyne sour cream to the chicken mixture with 4 oz.. cream cheese. Then added the other 4 oz cream cheese to the enchilada sauce to tone it down for the children. Topped with a little extra cheese. It was great! We loved it!
Sounds great! Thank you for sharing that 🙂
I have made these for many years, nice to see I’m not the only one. i have tried other ench sauces, none of them measure up to las palmas. some are too acidic, one tasted metallic, always use las palmas. i dump some of the warm sauce into my baking dish, swish the tortilla around in there, then fill it and roll it up. serve with refried beans and/or rice, killer meal. thanks.
You are so welcome! Glad you agree! Thank you!
I can’t find Colby jack cheese. should i use colby & monterey jack or just monterey jack or just colby cheese? thanks!
Either of those will work just fine 🙂 Enjoy!!
Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious!
Awe, thank you so much for sharing that!! Glad you agree 🙂
The dish looks so delicious! All the necessary ingredients are stored in my kitchen so why not to try this evening? I have a query- my oven has stopped working. Is it possible to make the recipe by frying on pan? I think if I fry them in a lighter heat, they can be stored for next morning too! What do you think? Can you please let me know?
Thank you! It is 🙂 Love when I have everything on hand! Honestly, I have never tried, so I am not sure how they would turn out.
After a week or two of hearing, “Auntie, you know what I want?! Chicken enchiladas!”, You either find a recipe for chicken enchiladas or figure out how you can disappear ?… So chicken enchiladas it is! FounD your recipe on Pinterest, got the few ingredients I didn’t have on hand at the store, and away we went. I cooked the chicken in a little of the sauce, and the girls were complimenting the smells already. I had small thin corn tortillas, so toasted them a little to prevent them from falling apart while rolling. Had a bit of the chicken mixture left (doubled the recipe) so of course I had three taste testers ready to sample and critic ??. They watched the timer as it cooked… Needless to say, I think this will be a newbie for the rotation ??. Thanks so much for the recipe!
Awe, that makes me so happy! I love that they were craving them & that you tried them! Thank you so much!
This was a simple make-ahead meal and everyone loved it! I made the chicken in a pressure cooker and seasoned it as though i was making tacos, but other than that, i followed the recipe ?
Good idea! Happy everyone liked it! Thank you!
Will love for you to show how to make chili relleno, i make red or green chicken enchilada many times. I lives in Mexico for 2 years and my favorite is cheese chili relleno. Thank you
I need to try a recipe for that! Enchiladas are the best 🙂
Made this recipe a few times and my family loves it!
I am so happy they do! Thank you for letting me know 🙂
I made this recipe cut in half and it was absolutely delicious. I will definitely soon be trying the cheese enchiladas with red sauce as per alternate suggestion just to change things up. Thanks!
That would be great! So happy you liked it! Thank you!
Everybody LOVES these, buT my tortillas crack and some even fall COMPLETELY APART. Any suggestions. Would like for them to look more like yours
I’m sorry! Unfortunately, that does happen. Are you dipping in the sauce for a few seconds first? Don’t over-stuff, then they roll easier. I like to use Kroger brand. They seem to work well.
My husband and i bprhlivedit. By acvident i. Usedmozzarella cheese and only 14 of green chili peppers. Cooked chicken inboiled water With white onion. I should have used 2 onionsfor 4 bonedchicken breast and. Try the montery jack cheeze & more chicken. next time.but thank you it was delish
Glad you liked it!! Thank you for sharing what you did!
I just made these and pulled them out of the oven!! my BOYFRIEND has already finished his plate, ANd I’m about to go finish mine! I’m just SO excited; it’s the first time I’ve ever made enchiladas THAT TURNED OUT SO GOOD — ever. thank you so much!
This makes me so happy! Way to go 🙂 Glad you both liked them!!
Looking Forward to trying this
Hope you like them!
I’ve made these twice and they’re yumalicious! I’ve passed this recipe on to a couple of friends and they loved them too. I’m trying the salsa and chimis next!
Awe, thanks for sharing the recipe 🙂 Hope you like other recipes you try!
I absosultely loved how easy this was. Ive always made my chicken enchilAdas layered But i wanted to try something new and let me tell you this was amazing my family enjoyed themselves as well! 1 thing i did differently was season my meat and simmer it in green sauce (to keep it nice and moist) Thank you
That sounds great!! Thanks for sharing what you did! SO happy your family liked them!
I HAVEN’T MADE THEM THAT FAR IN ADVANCE, MAYBE JUST THE MORNING OF & THEY ARE OK. JUST MAKE SURE YOU COVER THEM IN THE FRIDGE HOPE YOU LIKE THEM!!
OMG! So good and easy! I probably cheated a little. I bought a rotisserie chicken and shredded the breast and instead of corn Tortillas I used the small flour tortillas. Only reason was because I couldn’t roll the corn even with dunking them in the sauce. Everyone absolutely loved it! Even my 4yr old and 6yr old grandchildren ate it up! I was worried it might be too hot for me as I’m quite wimpy to hot flavors but it was just right! This is a keeper for sure!
Those are great options!! Glad it’s a keeper..I’ll have to try them, that way! Thank you!
Awesome recipe, Krystin! I made it for my wife and for A posT-op neighboR who loved it and needed the recipe! Threw in some Philadelphia cream cheese to equal the amount of sour cream. Also aDded an extra can of green chiles. Killer.
Thank you for sharing that! Sounds yummy! What a nice neighbor you are!
Beautiful.. just an fyi though.. enchilada casaroles are more of a Tex-Mex thing.. my mom is Tejana.. and this was a staple at our dinner table..
Thank you!
This recipe is so similar to the enChilada casserole that i grew up with. Its so simple! I Like to add black beans, corn, and olives. I recently made it without cheese and sour cream because im trying to go dairy free. I added more corn, black beans, Olives, and sauce to make up for The missing dairy. It worked, but Is definitely better with the dairy!
Great options!! Thank you for sharing that!
So decadent!
LOve this recipe
So, happy you do! Thank you 🙂
I’d love for you to do videos for your green Chile enchilada meals?
Do you make any homemade ‘pork’ green Chile?
Great recipes! Keep ’em coming!?
?
I have a couple with pork 🙂 If you search for green chile in the search bar, they will all pop up. Hope you find some to try!
My family absolutely loves these! It’s becoming a regular item on our meal rotation! 🙂
You have the best mexican recipes. THis one was no different. Love it.
This has been our go to enchilada recipe for months!! I love the green chile over red sauce. Everyone raves about them!
Do u have as simple RECEIPE FOR GREEN chile SALSA. for these enchiladas. Your right home made is BETTER. But i dont no of a simple SALsa that can b made for these chicken enchilafas.
I do not have a homemade green chile salsa, but I have other salsa recipes on the site. If you just search salsa in the search bar, then you can see what I have that might be close. Hope you find something to try 🙂
These Green Chile Chicken Enchiladas are easy to make and very tasty. Thanks for this delicious recipe <3
You are so welcome!! I am glad you like them, as much as we do!
This looks delicious.This looks like dinner to me this weekend.You always make little delicacies look so easy Perfect to serve. Thanks for another great recipe!
You are too nice! Hope you tried it & liked it! Thank you so much!
Family love it, definitely a make again. Especially loved the sauce.
Thanks!! I am happy you tried it! We love this sauce!
can i do the same recipe but with red sauce instead of green sauce ??
You sure could!! Hope you like them!
Hoping to try this recipe today, looks so good! Is it spicy? I have a 20 month old that Doesnt like spicy food and i want to make sure she can eat it. Thanks for the recipe!
It might have a little kick because of the green chiles, but it’s really spicy. I sure hope you all like them!
enchilada sauce with SHREDDEd chicken is just yuuuuummm . me and my FAMILY’S FAVORITE RECIPE. thank you for this one
You are so welcome!! Glad you liked it!
You only mention Monterey cheese, but I all so see that you include an Orange cheese.
I probably used a blend or what was in my fridge. It really can be whatever you prefer 🙂
tHIS recipe is amazing! gROWING UP IN lOS ANGELES, I HAVE EATEN MANY ENCHILADAS AND THIS ONE IS TRULY DIVINE! qUICK CONFESSION: i DID MODIFY THIS SLIGHTLY TO INCLUDE VEGES: I USED 1 CUP ROTISSERIE CHICKEN AND 1 1/2 CUPS OF DICED SAUTEED VEGES (ZUCCHINI, RED PEPPERS, CORN, RED ONIONS WITH a little TACO SEASONING) AND hATCH GREEN ENCHILADA SAUCE (HUBBY GREW UP IN nEW mEXICO AND LOVES THIS BRAND). dIDN’T NEED THE GREEN CHILES AS THESE WERE JUST THE RIGHT OF SPICINESS. I served these with youR restaurant-style spanish rice WHICH IS ALWAYS YUMMY.
tHE ONLY PROBLEM WITH SERVING THIS DISH IS I HAVE now RAISED my family’s expectations on future meals.
THANK YOU Krystyn!
Sounds perfect with what you added!! I am so glad your family liked them! Thank you so much!
I just made these tonight for our Bunco group tomorrow. They look delicious! However, I did notice that you might have used Monterey Colby or cheddar cheese instead of Monterey Jack as the recipe calls for. Just curious. I can’t wait to cook and serve them!!
Any of those are fine..I usually use what I have in the fridge 🙂 Enjoy!!
Using the freezer option, do you cook then freeze or freeze before cooking? Recipe is one I want to make but need to be sure before I make it. Thanks!!
Freeze before cooking 🙂 Sure hope you like them!
Tried it. Was quick and easy , very good will be making it again.
I am happy you will 🙂 Thank you for sharing that!
Just like being home in Spain. LovE the fact “ Keep it simple “. Less it is beSt . So reminds me
“ para mi mama!
My husband is just not a fan of Mexican food… but my 2 girls and I are, so he has to eat it! Haaaa! I use to make ANOTHER chicken enchilada and he always said it made him get heartburn from it in the middle of the night! I tried these last night and he loved them and felt great this morning! Thank you so much! Throwing out the old recipe and will be using this from now on! Thank you!
Awe, I love to hear that! I am so happy he liked them & that he didn’t get heartburn. Thank you so much!
Delicious recipe thank you for sharing!!!
I have always loved this particular salsa. So, when i looked up recipes using it, i found your website. made it tonight. WOW!!! It is absolutely delicious. I did mix the sour cream in with the chicken, cheese & green chillies and used flour tortillas. it was not soggy. i left out the salt & pepper – it did not need it. will definitely be making this again. thank you for such and simple and wonderful recipe!!!
oops – forgot to give it 5 stars. would give it 100 if that was an option!!
Awe, thank you for sharing that!! I am so glad you liked it 🙂 Thanks for the rating!
I made this tonight! I Used cAnned chicken and added onion, salsa and cream cheese along with what the orignal recipe called for which made the stuffing aaaamazing! My only issue i had was that my tortillas turned into MuSh and when served it was all a mushy blob. A delish mUshy blob though. Any tips on the wraps not getting so soft? Thanks!
Sounds so good! I wish I knew. They usually get that way, but not too mushy.
Can’t RATE YET BUT WE WILL BE TRYING TOMORROW. SOUNDS GREAT!
Hope you like them!! Thank you!
This is so delicious… i try this last night for our family dinner my husband and my two kids love it…it was so yummY… thank you so much for shar this … i love making this
You are so welcome! I am so happy your family loved it! Thank you for sharing it with them!
Can i use this exact recEipe with flour tortillas instead?
You sure could 🙂
This recipe was so yummy! My HUSBAND and i FELL in love and went back for seconds! We will DEFINITELY make this again!
Woohoo!! Love to hear that!! Thank you so much!
Can you use Ro rotisserie chickeN?
You sure could 🙂 Enjoy!
These look great but i’m confused as to why two different sizes? I made the 9×13 size but didn’t see your increased amounts until after since it is below the recipe??
The recipe card is for an 8×8, below I just share what to use if you wanted to use a 9×13. Hope they turned out!
Yummy! Great recipe.I added Chopped green onions (1/3 CUP), in addition to a small can of chopped, black OLIVES.:) Even YummIER!!
Sounds perfect! Thank you so much!
Whenever my bf and i got nothing to eat, the word ‘enchilada’ comes up at first. although both beef and pork are tasty with enchilada sauce, i prefer shredded chicken, i think it would be the best! Aw, my stomach is screaming fiercely when i’m looking at your delicious casserole xD
– Natalie
Haha..I am glad it does 🙂 Hopefully, you’ll make them soon! Thank you!
This is such a yummy and easy dish. Its one of Our family’s favorites. There arent many ingredients or steps. Quick, easy and on the table in no time. Add a dish of her spanish rice and you’ve got a quick, DELICIOUS meal ready.
Awe, thanks for sharing that!! I am glad you think so!
I too think this has been a lost recipe. Ty for sharing again. have used several of your recipes and they are good.
Make THIS ALL the time but my method is alittle simpiler. I put enchalada sauce In a skillet and warm. (Ive used red Or green. In another skillet add cooked chopped chicken n green chiles and warm add sour cream and a few tbls enchalada sauce. I use Low Carb flour tortillas or Corn. Fill shells with chicken mixture and alittle of the cheese.,,or layer like casserole then pour enchalada sauce over
Top and add more cheese.
Thank you for sharing what you do! I love cooking, because there is no wrong or right..it’s whatever you like 🙂
“Did you know I’m half Mexican? Anyone who knows me is pretty surprised when they find this out because I’m pretty darn white.” <- My life! haha. Thanks for sharing this great recipe!!!
I know what you mean!! I’m glad to share 🙂 Thank you for sharing that!
Loved this recipe. I used flour tortillas (which I wont next time) I also sauteed onion and corn to add to the chicken. Thank you for a great recipe.
Sounds perfect!! I am glad you liked it! Thank you for sharing that!
this is a great easy week night recipe! I bought the larger size can of green sauce and poured extra on top. thank you so much. delicious!
That’s perfect!! And, yes, these are great anytime! I am glad you liked them! Thank you 🙂
THIS is such a simple recipe that LOOKS and smells delicious! I’m making it tonight for my family. My only question is how do you keep the tortillas from cracking WHILE rolling them or falling APART when pulling them out of the sauce?
Don’t get them to soaked or they may rip. You can heat them in the microwave for a few seconds in a paper towel, to warm them up, which helps. I sure hope you liked them!!
I didn’t soak THEm. I dipped THEm in the warm sauce to make THEM more pliable. One I did have trouble getting OUT did end up FALLING APART. The rest as I rolled cracked and broke open. I will TRY warming them in the microwave next time.
Thank you i will make the enchiladas tonight and add cream of mushroom soup to the green palmas chili , God bless you ,thank you
You are so welcome!! I sure hope you liked them!
Great Recipe and so easy, thank you. The las palmas green sauce is my favorite. I do have to admit though that sometimes im super lazy so i just add sourcream to directly to the chicken mixture. 😉
Nothing wrong with that! I am glad you liked it! Thank you 🙂
Thank you so much for this! i got this recipe.years ago from a las palmas can. sometimes they will have it on the label sometimes not and I couldnt remeber the measurements of the ingredients. Tgis is indeed one of.my favorite dishes – even tho’ it is ‘whitened up’.
i lived much of my adult life in chicago and aurora, il. now I am in total white country, with some sprinkles of color, but it is nothing like the availability of quality natural mexican ingredients. it is pegged as lil Mexico, as eceey corner had homemade tamales, salsa, GOOD salsa. Tamarindos, annd conchez pastries. I am sure you know that.. i miss quality Mexican food, the talent and pride.in thier food, never to disapoint our “authentic” Mexican food, veey festive on the outside, just enough to fool you to walk in, and see that everyone is white and none speak spanish. The didnt meet my lowest expectation, but A for effort – however an unfortunate example and reality for such a delicious, beautiful culture.
It doesnt matter to me, what percentage you are, or how much brown you have. you are celebrating, teaching and sharing a part of you with us. I am honored (and a bit pissed) fhat you have reminded me of all those things i missed.
about the recipe, crazy easy to make – delicious and yup, i did use the flour tortillas this eve.
KEEP CALM AND SALSA ON!!
Thank you so much for sharing that!! I appreciate it 🙂
The green chili sauce in these enchiladas is so yummy. It taste just like the homemade stuff without the effort. Very easy to put together and something my whole family likes!
I am not a fan of red enchiladas, so I was excited to try these. I will be adding these to our monthly menu! We paired it with your Spanish rice & the whole family loved it!
This was a winner with my picky kids! I loved the tip on the video about putting the sour cream into a bag to pipe on. How have I never thought to do that before!!!!
Super Easy! Super Delicious!
Made with everything I had on hand! Extra easy with Costco Rotisere Chicken that they take off the bone for you and sell in the package.
Perfect!! Thank you for sharing 🙂 I am so glad you liked it!
We have made this recipe many times, and its always so yummy! Sometimes, we like to use flour tortillas but I think they taste more authentic with corn.
5 stars for sure!
Thanks so much for sharing that!
I agree!! I like to use both, corn & flour 🙂 I’m glad you like them!
Not clear how many enchiladas constitutes “one serving”. Please edify.
I love that this is really an easy recipe without the dizzying list of ingredients. I want delicious (sabroso) not time consuming. Yum! Thank you.
You are so welcome!! Thank you for sharing that 🙂 I am glad you liked them!
I made this recipe last night and absolutely loved it! The only difference I made was that I added jalapenos for some heat! Thanks for sharing
Great idea!! Perfect for adding heat 🙂 Thank you for sharing 🙂
How do you prepare the chicken before shredding it?
I cook them up in the frying pan or in a crockpot & then have shredded chicken on hand. I’ll just add some salt, little pepper & a little oil.
Some of the recipes on Pinterest’s are not that good but this recipe is FANTASTIC! It’s super delicious. I made this today and hubby love it so much. I am a Filipina and I thought I didn’t like Mexican food but omg, this recipe made me love Mexican food now!!????Thank you for sharing this recipe.
LOL!! Well, I am glad to hear that!! Thank you for trying it & letting me know 🙂
I am making this recipe tonight. I can’t wait.
Hope you like it, as much as we do! Thanks so much & enjoy!
I”m so sorry but I forgot to add that I had a healthy substitution in that I used Fage 2% plain greek yogurt in place of sour cream. It worked beautifully! Not soggy, no yogurt flavor, just a creamy filling.
These were really very, very good. I make red sauce chicken enchiladas the way my grandma taught me, and she worked in a small Mexican restaurant. They are always a hit! I was looking for something less spicy for some of my family so tried these. Frankly, I liked these even better than the red sauce ones! Thank you for sharing!
Love hearing that!! I bet you have some great recipes from your grandma! Thank you so much for sharing 🙂
Thank . My family loved the green chili enchilladas
Yay!! Love hearing that! Thank you for letting me know 🙂
Hi ! My name is Lisa and I love to make green chile chicken enchiladas ! I lived in N.M for 30 years and was taught how to make them by a lady who was from Mexico. So when i saw your recipe i had ti tell you thanks for the great memories i had in New Mexico and that dear friend.
Awe, thank you so much!! I am glad it could bring up good memories 🙂 I hope you will give this one try!
This will be my 2nd time making this. I love how simple it is yet super yummy becasue of the sour cream. I just mix it in with the chicken mixture to have more of a consistent bite. Me and my boyfriend love this recipe thank you!!
I love hearing that!! I am so glad you like them 🙂 Thank you for letting me know!
Wow, so easy and so good! I put the chicken in the crockpot and let it cook all day. Then just added it to the tortillas. I’ve made many enchilada recipes, and this one was by far my favorite!
That makes me so happy! Thank you for letting me know & thanks for the 5 stars 🙂
i have a recipe similar to this but a casserole, i used 1 cup fat free sour cream, and subbed 1 can of cream of chicken soup in for the remaining sour cream. Otherwise, everything else the same. Love it, a great way to use rotisserie chicken!!!!
Sounds great! Isn’t it so good?! Thank you so much!
THIS RECIPE WAS DELICIOUS! I WILL MAKE IT AGAIN FOR SURE,
I DID HOWEVER OPT FOR A STORE BAUGHT ROTISSERIE CHICKEN AND I JUST DE BONED IT AND SHREDDED THE CHICKEN OTHER THAN THAT I FOLLOWED THE RECIPE AND MY FAMILY LOVED IT!
Yay!! I love using rotisserie chicken! I am so glad your family loved it!
Your dishes looks YUMMY! LOOKING forward to making it!
Thank you so much!! I hope you like the ones you try 🙂
Made these last nite and they were INCREDIBLE…I only made a few thinking they wouldnt come out right,cause my ethnicity is afro-american and im a true believer in real authentic mexican dishes can knly be made by true mexicans nothing prejudiced just respect for the culture..Came out lovely, ill make the rest tonite..
I am so glad they did! Thank you for giving them a try 🙂
I love all your receipts. I’m not the cook, my husband is but he prefers to cook what I like it.
Awe, thank you so much!! LOL..love it!! Nothing wrong with that!
I love this recipe! My husband too! We make it on a regular basis! Thx so h!
Thank you so much for sharing that! We make these all the time, too!!
Looks great, can’t wait to make . Thanks
I hope you like it!!!
I tried this & it was amazing & yummy!! BUT the tortillas always come out a little mushy (even though the flavor was amazing). Do you think my sauce was too thin or maybe I poured too much sauce over them-covering them. I followed the directions, though & baked them 5 min less than directions. Thanks.
They do get a little that way, because all the sauce, but not so much, that they fall apart or too mushy to eat. Maybe keep them in that 5 extra minutes 🙂 I am glad you like them, though!
Do you have a cook book?
I do not have one sold in stores or anything, but I have EBooks 🙂 They are on my blog, under the shop tab. Hope you’ll take a look 🙂
There’s nothing I love more than Mexican food!!! Thanks so much for sharing all your recipes! Must have these enchiladas this weekend. 🙂
We LOVE Mexican food too!! I am so glad to share 🙂 Let me know what you think of these enchiladas! They are so good!
This looks like a pretty easy straightforward recipe. I wonder if you’ve ever marinated the chicken first or maybe it doesn’t need it? I think I’m going to cook the chicken first and mix in my green chile powder from NM, in addition to the fresh Hatch’s I have defrosting
I have not, but I bet that would be good 🙂
I made these tonight and they were SO GOOD! I am already thinking about the leftovers 🙂 and I’m pretty picky when it comes to Mexican food!! Can’t wait to make them again for a bigger crowd! Thanks for the recipe!
You are so welcome!! They are my fav! I am glad you liked them! Thank you!
Thuan recipe was AWWWWWESOME, only thing I would recommend is cooking the corn tortillas in hot grease for a bit. Not too long but just enough so they don’t fall apart when serving!
I am glad you liked it! Yes, I like to dip them in the sauce to soften them a bit, first. Thank you for letting me know!
Really delicious and simple to make. Thank you!
I am happy to hear that! Thank you so much for sharing!
Recipe great!
Thanks so much!! Glad you liked it!
Sounds really need to try it
I hope you do 🙂 Let me know what you think. Thank you so much1
Hello
love the recipes with white sauces!!!! please i can not do red sauce.
I’m glad you do!! It’s a nice change from red sauces 🙂
hi, i’m thinking of making this for super bowl sunday, however i won’t be able to make it on the day of because i have church in the morning!! so i’d make it saturday night. what would you recommend as far as reheating it the next day? plop it into the oven? if so, for how long?
Yes, I would just stick them in the fridge the night before & just follow the recipe for heating 🙂 Hope you like them!
Maybe I missed something, but the recipe calls for a cup of sour cream. The instructions only mention 2 tablespoons of sour cream though so what do I do with the rest of it?
So you will add about 2 Tbsp of sour cream when filling each individual enchilada (along with the chicken/cheese mixture). By the time you fill all of the enchiladas, it will equate to about 1 cup of sour cream total. So 1 cup of sour cream divided into about 2 Tbsp per enchilada. Hope that helps clear up any confusion! 🙂
Hello,
Your recipes look wonderful, from what I can see. I don’t know if the problem is on your end or mine, or somewhere in
Between. Everything on the site keeps jumping from one subject to the next, faster than I can follow, and it is all out of order. Been difficult to write this. Help! Thank you! Emily
Thank you! I’m not really sure. I don’t see that on my end. I hope it was just a fluke!
How exactly do you freeze and make these? Do you put them in ziplock bags and transfer them to a glass dish when its time to bake? I was going to put them in the freezer in a glass 13×9 baking dish but if i do that the glass will get cold and when I transfer to the oven the glass will shatter.
I would make them & put them in one of those foil pans, then you can just bake them in that 🙂
Made this tonight! Score!!!! First time making enchiladas and my audience doesn’t really care for enchiladas and we won them over tonight! Thank you for sharing!!!
Woohoo!! So happy to hear that! Thanks so much for sharing!
Made your recipe for Las Palmas Chicken Casserole. It was delicious! Reminded me of tamales. A five-star recipe for sure. I was wondering what you thought of using ground beef instead of chicken?
Thank you!! I bet beef would be great. I haven’t tried, but I’m sure it would be just as good!
If I made these ahead of time , would it still be okay to dip the tortillas in the sauce? Or would it make them soggy? I’m hoping to assemble them ahead of time ( a day before) and before baking to add the remaining sauce and cheese
I haven’t made them that far in advance, maybe just the morning of & they are ok. Just make sure you cover them in the fridge 🙂 Hope you like them!!
I make these a lot and love them. Sometimes the enchiladas get a little hard on the bottoms. Any idea why? Has this ever happened to you?
Hmm..are you making sure sauce is poured over evenly. I was just thinking maybe a little burnt, because not enough sauce, but that’s my only guess? Thank you for trying them though!
love this! super easy and tastes great!
That’s why we love it! Thanks so much for letting me know!
Easy to put together for a quick meal. Added olives on top when I baked them and had tomatoes and hot sauce for condiments. Will make them again for sure.
Sounds great!! I’m glad you gave them a try! Thank you for letting me know!
Is there a reason why you pipe sour cream on instead of just putting it in with the chicken mixture?
It is easier, than trying to spoon it on. You don’t have to, if you have an easier way 🙂
This recipe is delicious. I made them tonight and my picky hubs loved them, exclaiming “those were very good”. A winner for sure.
Yay!! I love to hear that!! Thank you so much for letting me know & I am glad you tried it!
Hi hope you are well
I live in the UK so we dont get this sauce , however would you be able to give me the ingrediants thats in the sauce so i can make it at home , i cant wait to make this dish but unfortunatly we dont get the La Palmas green chile Enchilada sauce if not how would i subsitute it
Thank you
I do not have one here, but you could always google it & I bet you can find what’s in it 🙂 I hope that helps & hope you find how to make it.
If you use cream of chicken soup large can, chicken broth to make it instead of water less used thicker the sauce, spices garlic salt, cumin powder, chili powder, ground oregano, onion powder, all to taste at least 1-2 teaspoon fulls except for oregano use 1/2 to 1 teaspoon and 1 tablespoon of chili powder, lots of green chilies diced can 2-4 large diced or frozen fresh chilis from farm to taste for amout and for the heat if u like mild or hot chilis for more heat add jalipino chilis to taste and heat. Use boiled chicken shredded and also Monterey Jack cheese mixed with cheddar at least 1 lb each or more along with diced Onions. Dip tortillas in sauce to soften or soften in towel in microwave. Either roll or layer, sauce, tortillas, chicken, cheese and onions. Repeat until finished cheese on top. Bake 350 degrees until warmed bubbly and cheese melted at least 20-30 minutes serve with sour cream and salsa. Can roll or layer to make casserole double recipe will make 2 9×13 pans layer serves more than rolling does. Salt to taste
This sounds wonderful!
If I freeze this what is the best time/temp to re-heat?
I would freeze them before baking them, then just follow the instructions about baking. Hope that helps!
I’m wanting to make this later this week for freezer meals. Have you done that with this dish? If so how did it turn out? Did you adjust the cooking time or temperature?
This looks delicious!!!
I have not. I would freeze it, before cooking, then take out when you are ready to eat it & follow the recipe for baking. I hope you like them. Let me know what you think 🙂
I love this recipe, though I did make it my own, by adding cumin and Better than Bullion chicken base and I found low carb corn tortillas, both yellow and white. I also added cream cheese to the sauce which made it thicker. My whole family loved it and my very picky eater grandson who is 6 years old, even went back for seconds, (I don’t know if I’ve ever witnessed him doing that before). It was definitely a hit. Thank you so much for the recipe!
You are so welcome and your changes sound great! I’m glad you liked it!
My foster mom was from Jalisco- A great dish of hers was ‘Enhocadatas’
Soften corn tortillas in pan with oil oil.
set aside till a pile of tortillas are done.
In low sided baking dish, put light layer of olive oil or spray with oil .
Take a softened corn tortillia & smear sour cream on both sides. Fill tortilla with Cream corn, strips of monterey jack cheese + a tiny bit if chilies of your choice. Add good dollop of sour cream. Roll tortilla up. put in baking dish.
Repeat with all softened corn tortillas.
Spread sour cream all over top of gikked & rolked tortillas. Sprinkle monterey jack cheese onnyop & some chilies.
Bake 350° gor 20min & check.. may need 10more min. Delicious
Sounds yum! Thank you for sharing!!
I made these tonight. The flavor was great – better than good. But my tortillas just fell apart. It was more like a casserole than enchiiladas. What did I do wrong? Checked the recipe and used the correct amt of everything. Is it possible the amount of enchilada sauce is too much?
No, the tip is to flash fry them. You just do a quick little dip in the sauce. You don’t have to drench it, because then they may rip easier. They don’t even have to be all covered in sauce. I hope that helps. Also, have a good brand of tortillas 🙂 Good luck for next time!
Kristyn,
What is a good brand Of tortilla? Do you use white corn or yellow corn toRtillas? I made thEse toNight and WHen i tried dipping them fast they didn’t get soft enough to roll (maybe because i took thE sauce off the buRner but i did not LEt it cool really at all, just went straight from Burner to counter to dipping), so i dIpped them for about 5 secoNds. When we atE the toRtIllas were Of no discernible shape, just kind of a white corn paste. STill tasted good but i definiTely Lost the “enchilada” part. The soUr cream separated too? Any ideas? I used white corn guerrero tortillas.
I like the Kroger brand & I have used yellow & white corn tortillas. I am not sure why the sour cream separated. That’s a good question. I haven’t had that issue before.
So I don’t cook, I’m terrible! My question is how many chicken. Breasts is 3-4 cups? Can you use a rotisserie? I have a raw chicken breast issue, freaks me out. Thanks.
Yes, you can use a rotisserie! If you want to cook up chicken, I usually estimate that 1 cup=1 chicken breast. I hope that helps you and let me know if you try these 🙂 Thank you!
Rotisserie is the only way to go in my book! Such a time saver! I use one whole chicken for a 9X13 pan and get about 10-12 enchiladas. The extra flavor of the rotisserie adds a lot to this recipe.We LOVE these enchiladas! Thank you for sharing!!!
Thanks Amy!!
I’ve made these several times now. My husband would eat them for breakfast, lunch and dinner.
Q- I’m being lazy tonight, How different would these be layered instead of rolled?
Haha!! I’m glad he likes them!! I haven’t tried layering them, but I bet they’d be good! Let me know how they turn out. Thank you!
A friend of mine made this and used canned breast meat chicken. It was delicious.
That’s a great option! I’m so glad you liked it! Thank you for letting me know!
Cannot get the Las Palmas chicken receipt to print – wanted to try tomorrow
You may need to check your setting on your computer. They should all be printable. Is your printer connected to your computer?
If making ahead of time, should I go ahead and cover with sauce and cheese or so that before baking? It says to keep excess sauce in airtight container until storing but was wondering if you meant until cooking 🙂
Either way. Yes, I think that should have said before baking 🙂 but you can make the recipe as is — adding the sauce and cheese and store before baking. Or, you can wait and roll the enchiladas but pour the rest of the sauce and cheese right before baking. Personally, that’s my favorite way to do it if I’m making it beforehand, but either way works and tastes great!
To make the tortillas even MORE pliable, warm them up on the comal or a big pan to just warmed through, then lay them one on top of the other in a thick kitchen towel (1 or 2). The moisture from the tortillas will get trapped in the towel and “steam” them so they’re soft and pliable. Leave them in the towel as you work through the stack. Or, if you have one, use one of those big styrofoam tortilla warmers.
Thanks for sharing that tip!
I’ve hated making enchiladas in the past because of the hassle and mess in dipping the tortillas in sauce and/or frying them a little before filling with the meat and rolling, so I tried Angelica’s suggestion, and it worked great! I also changed the recipe a little by adding sauteed onions and garlic, cumin, and chopped cilantro to the meat mixture, and after scooping the meat mixture on a tortilla I added just a little greek yogurt, and I used a mixture of cheddar cheese and pepper jack.
Glad you liked them & the changes sound great! Thank you!
I made this recipe tonight to high praise from my family. It will be a favorite I do believe. Thank you so much.
I love hearing that!! Thanks so much for letting me know!
JUST LOVE your site! ALL YOUR RECIPES are sooooo DELICIOUS! takes me back home with every
bite
Thanks so much, Barb!! You are too nice 🙂 I’m glad you found some recipes to try!
Is the only reason you put the tortillas in sauce is to soften them? I did that and they were falling apart on me. I just microwaved the rest and dipped them in the sauce. I forgot the sour cream….hopefully it will taste the same just putting it on when we eat them.
The enchiladas were really good! Even with the sour cream not on the inside but added later on top.
So glad to hear!!
I love this dish but I totally cheat with the chicken and use a rotisserie chicken
Add me on to receive your recipe posts … so simple!!!
Do you have instructions for cooking if they are frozen? Thanks! These look yummy!
I haven’t tried, but it would be the same. The cooking time might be more, but I wouldn’t know how much more. I would just keep an eye on it after the 20 minutes and a few minutes each time. Hope that helps! Thanks so much!
Would not recommend. Came out in one soggy, gelatinous blob. Way too much sour cream for recipe. I would only recommend 3/4 for the 9×13 recipe. I would fry the corn tortilla in a pan beforehand, as dipping it in the green chili sauce does nothing but make it soggy.
Note: I tried to rate one star, but it would only let me rate five star.
SO sorry you had troubles!! I haven’t had that issue before, so I wonder what happened? Thanks for giving it a try, though!!
Not sure what you did wrong but we love this recipe just as it is. I am 75 and make enchiladas often.
I didn’t do anything wrong.
Barb is rude
Recipe looks delicious but can you use can chicken instead of fresh?
Of course!! Whatever is easiest 🙂 Hope you like!!!
These are AMAZING, easy, too. Can’t wait to try your other Mexican recipes
Thanks Terry!!! Give some others a try and let me know what you think…I have some yummy ones on there!
Made this exactly and it’s great! BTW, Mexico is a country where many Europeans immigrated to, just like the USA, so not all Mexicans are dark.
Haha 🙂 Thanks!! I’m happy that you liked this recipe!! Thanks for sharing!
Unless I missed it, I didn’t see anyone make a comment about the cheese. All the pictures show white and yellow cheeses but the recipe only calls for Monterey Jack. So I take it that you also use some type of shredded cheddar also?
I probably used a marble colby-jack cheese. You can honestly use what you have on hand. Sometimes I use the Mexican blend, too. Hope that helps!!
This was definitely a hit with my son and daughter they loved it. Definitely will make again. Can’t wait to try other recipes. 🙂
Hooray!! So happy to hear that! Thanks so much for letting me know!
The Luna family I knew in Tempe, Az, years ago called these Gringo Enchiladas. If Olivia is part of your family, I would love to make contact with her again if she is willing.
She is!!! Her email is [email protected] and would love to hear from you!!
These look amazing! Do you have a recipe for green enchilada sauce? I live overseas and cannot buy it- but I would love to try this recipe. thanks!
I buy the las palmas green chile enchilada sauce and do have a homemade recipe: https://lilluna.com/green-enchilada-sauce/ – Hope that helps!
I have now made batch #3 with minor tweaks. I add garlic to the meat and Saxon Goya (Mexican spice mix) to the sour cream. My hubby says these will make him fat!
LOL!! I’m so glad you all like them! I’ll have to try that next time!! Thanks so much!
Looks delicious I’m going to attempt to make these tonight. However, you put them in the crock pot I see.. do you put water or anything on there with them or just the chicken itself?
You’ll want to add enough water or chicken broth to cover the chicken. You can also add your favorite seasonings. Hope that helps!! Hope you also like this recipe, as much as we do!!
The only thing I can think about suggesting is editing the recipe. I’m not a first time cook so I read between the lines but for someone that has to follow the recipe word for word they might forget to put the cheese and green chili’s in with the chicken. Something different that I did was use Greek yogurt to replace the sour cream and mixed it with cilantro, onion and mascarpone cheese. I’m about to put these things together! Thank you for the recipe!
You’re welcome! Greek yogurt is a great substitute for sour cream. It’s great that anyone can mix in their favorite ingredients with it! Hope you like it!!
I made these tonight – and the homemade green sauce was delicious! However the enchiladas themselves haD waaayy too much sour cream for my taste. The filling was more sour cream than chicken. I will def make these again but cut the Sour cream in half next time.
You can definitely leave some out. Thank you for trying them 🙂
One of our favorites! Such a great tasting and simple recipe. Thank you!
It’s one of our favorites, too and it’s so easy to make! Thanks for stopping by!!
Kristlyn
I loved the recipe and especially the extra comments and suggestions within the recipe. Seeing your picture and knowing you love your family made me want to choose this recipe. It just made it more personal and caring.
Thanks, Holly Davis RNC
I’m so glad you liked it, Holly! I hope you can find even more recipes on the site that you enjoy. 🙂
I make these using the exact same ingredients, but later as a casserole. Just as yummy and even easier. Sauce on bottom, layer of corn tortillas, layer of chicken, layer of cheese, layer of sour cream, repeat. Soooo easy. Soooo yummy!
I also microwave my tortillas so they are very soft and won’t break when rolling. I add sliced olives and diced onions (from frozen package).
Love your recipes
I too am also a halfer 😉 and my grandpa who was 100% mexican used to make his enchiladas JUST like this! When I got married this was the only thing I knew how to make, glad to see I’m not the only one who uses the sauce to soften the tortillas. *you can also microwave them on a paper towel for 1 min per 5 tortillas for xtra softness*
I made this tonight and it is absolutely delicious! I can’t wait to make it for my children when they are all home from college. I appreciate comments from people who MAKE the dish , then post a comment. It is more helpful . Any dish can look amazing but looks do not equal taste. This dish looks and taste fabulous! Thanks for posting!
Hi Chris! Thanks for stopping by and for commenting. I appreciate it!! This is one of our favorite recipes too. In fact, I’m making Saturday for friends. We think it’s simple and so delicious, and I’m so glad you feel the same way. 😉
My sentiments exactly! Thank you for the comment. 🙂 I just found it and am making it tomorrow for dinner and I’ll be back to report.
Please do..I’d love to know what you think 🙂 I sure hope you like it!
Would I be able to make the enchiladas ahead of the day before and it still turn out delicious? My family is really excited to try it!
YES!! I make these ahead of time on a regular basis. I also freeze them too. 🙂
Hi! These look amazing and I love the idea of an easy freezer meal. At what point do you freeze them? Thanks!!
I would just freeze them before you would bake it. Then they are ready to bake & eat!! Enjoy!
I’m actually making it right now. But I just wanted to know, when you stick it in the oven to bake it, should it be covered with foil???
So sorry I didn’t see this earlier. I don’t cover my enchiladas, and they always turn out great. Hope that helps.
I just came across this recipe, and noticed that you don’t have to fry the tortillas in oil to get them soft. Do they really soften up in the sauce? If so, that is awesome!! I hate having to fry my tortillas. 🙂 I can’t wait to try this recipe! Thanks!
The sauce will soften the tortillas – they’re great! Let me know if you give them a try. 🙂
Nice recipes. Thank you so much.
Thank you for this recipe, now my family will have some great enchiladas tonight. Quick question, what sides do you usually throw in with this?
Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious! Mexican food isn’t supposed to be spicy hot, just flavorful. The heat is added after to each individual likings. Please keep sharing your traditional everyday Mexican recipes because sometimes you’ll print one that will remind me that I haven’t had in a while.
Thanks for the sweet comment, Olga! I will keep posting our favorite Mexican meal recipes. 🙂
Has anyone made these with flour enchiladas? We’re at the beach cooking for family and that’s all I have on hand. I hope they turn out ok.
I am too 1/2 Mexican. My father is full blooded Mexicam but he is the palest Mexican you will ever see so I am also very pale. Too bad my Mom was Mexican like yours because I don’t get the awesome family Mexican recipes! People are amazed when I tell them my heritage. The only way I knew my Granpa was talking to me is when he called me “Juanita” which is Spanish for Johnnie. I am so proud of my heritage and it is good to see another “pale” Mexican!
Thanks just needed the cooking time for the dish for the S.O. I went to the school in Central NM .(Do a Goolge that should narrow it down) Enchilada nignt became a very special night and 25 years later I still try to recreate the taste
I am SHOCKED that this has been pinned SO many times, yet you only have FOUR comments! What the heck? Well I just wanted to let you know that I’m pinning it and I WILL be making it once it’s not 100+ degrees here. 🙂
Anna
http://www.askannamoseley.com
LOL! You’re so funny!! I just pinned it for the first time this week. It’s one the first recipes I made and I am just now going back and pinning them on Pinterest. Only took me two years, haha!! It really is so good – I hope you like it!! PS – How are you??
ThiS RECIPE IS A KEEPER! VERY EASY TO MAKE AND THE WHOLE FAMILY LOVED IT. Added another can of green CHILEs just for personal preference. Also, for my son who is a vegetarian just substituted the chicken less chicken strip cut up for the chicken
More green chiles is a great option! Thank you for letting me know!
Just tried this recipe and it was AAAMMMAAAAZZZIIINNNGGGG!!!! Thanks for sharing! Can't wait to try some more!
i am in love with all your recipes! i'm a sucker for mexican food and this has me SO hungry! will defintely have to add this to my "gotta make it" list!!
heaven help me – I am ALL over this! and even though we're having "killer nachos" tonight, we're having this tomorrow.
Thank you for making a recipe that is wonderful and so easy for red cheese enchiladas. It was so good. You were on my followers or following I don’t know, but now your gone. I hope you come back. I’m new to all this how do you get rid of the kooks on pinterest that follow you I hate that. Take care Linda
Typically, this makes about a dozen, but if I put in tid bit less chicken and sour cream then I can definitely get 14-15 tortillas in the pan. Hope that helps! 😉
Thanks so much!!
Step 7..bake for 20 min at 350 🙂