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Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it’s freezer-friendly!

Green Chili Chicken Enchiladas served on a plate and topped with tomatoes.
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A family go-to!

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

Since then, it’s been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner!

The flavors of green chiles + loads of chicken and gooey cheese make this an absolutely irresistible Mexican dish. Serve it alongside our Homemade Spanish Rice for a complete Mexican feast!

WHY WE LOVE It:

  • Done in a flash. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
  • Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
  • Freezer Friendly. This is our favorite recipe to store in the freezer for a rainy day!
Ingredients for chicken enchiladas - Chicken, cheese, and green chilies mixed in a glass bowl.

Ingredients

  • 2 cups cooked and shredded chicken – Use canned chicken, Baked Chicken, rotisserie chicken, or even Shredded Chicken
  • 2 cups shredded Colby jack cheese – or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend
  • 1 (19-ounce) can of Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
  • 1 cup sour cream or plain yogurt
  • 6-8 corn tortillas We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. (No need to dip flour tortillas in the sauce before rolling.)
  • 1 (4½ ounce) can of chopped green chiles For mild flavor use diced green bell peppers. For extra heat use diced jalapenos
  • salt and black pepper – start with a little and add until the chicken is perfectly seasoned
  • Toppings (optional) – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.

How to Make Green Chili Chicken Enchiladas

  1. PREP. Preheat the oven to 350°F.
  2. FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (4½-ounce) can green chiles, salt, and pepper.
  3. SAUCE. In a small skillet, bring 1 (19-ounce) can of enchilada sauce to a boil. Remove from heat.
  4. FILL. Dip each tortilla into the heated sauce for a few seconds to soften.
    • Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
    • Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
    • Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
  5. BAKE. Bake the green chili chicken enchilada recipe uncovered for 20 minutes. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.

PRO TIP: Keep Tortillas from Cracking!

Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.

Close up image of our green chili chicken enchilada recipe on white plate.

Complete The Meal

Side Dishes

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4.99 from 658 votes

Green Chili Chicken Enchiladas

By: Lil’ Luna
Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it's freezer-friendly!
Servings: 4
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

Ingredients 

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

Instructions 

  • Preheat the oven to 350°F.
  • In a small bowl, combine shredded chicken, 1 cup of cheese, green chiles, salt, and pepper.
  • In a small skillet, bring enchilada sauce to a boil. Remove from heat.
  • Dip each tortilla into the heated sauce for a few seconds to soften.
  • Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
  • Roll the tortilla and place seam-side down in a 8×8 (or 9×9) inch baking dish.
  • Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
  • Bake uncovered for 20 minutes.

Video

Notes

Keep tortillas from cracking. Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling. 
Can I make these in a 9×13 pan? Of course! Just double the ingredients and follow the same instructions.
Make ahead of time. Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
Storing. Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.
Freeze. We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.

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

How to keep enchiladas from being soggy?

Avoid adding too much sour cream or enchilada sauce. You can always add more sauce after they have baked. Also, let the enchiladas cool for a few minutes before serving!

Make ahead of time?

Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.

How to store enchiladas??

Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.

How to freeze enchiladas?

We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.

Can I make these in a 9×13 pan?

Of course! Just double the ingredients and follow the same instructions.

About Kristyn

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

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4.99 from 658 votes (356 ratings without comment)

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Recipe Rating




589 Comments

  1. Caroline says:

    5 stars
    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!

    1. Kristyn Merkley says:

      That’s perfect!! And, yes, these are great anytime! I am glad you liked them! Thank you 🙂

  2. Poet says:

    5 stars
    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?

    1. Kristyn Merkley says:

      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!!

      1. Poet says:

        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.

  3. Patricia says:

    5 stars
    Thank you i will make the enchiladas tonight and add cream of mushroom soup to the green palmas chili , God bless you ,thank you

    1. Kristyn Merkley says:

      You are so welcome!! I sure hope you liked them!

  4. Tricia says:

    5 stars
    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. 😉

    1. Kristyn Merkley says:

      Nothing wrong with that! I am glad you liked it! Thank you 🙂

  5. Michelle Lauzon says:

    5 stars
    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!!

    1. Kristyn Merkley says:

      Thank you so much for sharing that!! I appreciate it 🙂

  6. Olivia says:

    5 stars
    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!

  7. Joy says:

    5 stars
    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!

  8. Kristi says:

    5 stars
    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!!!!

  9. Sarah Tuckett says:

    5 stars
    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.

    1. Kristyn Merkley says:

      Perfect!! Thank you for sharing 🙂 I am so glad you liked it!

  10. Karsyn says:

    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.

    1. Karsyn says:

      5 stars
      5 stars for sure!

      1. Kristyn Merkley says:

        Thanks so much for sharing that!

    2. Kristyn Merkley says:

      I agree!! I like to use both, corn & flour 🙂 I’m glad you like them!