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Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it’s freezer-friendly!
A family go-to!
Because of my heritage, I have learned how to make so many Mexican recipes – and this green chili chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner!
The flavors of green chiles + loads of chicken and gooey cheese make this an absolutely irresistible Mexican dish. Serve it alongside our Homemade Spanish Rice for a complete Mexican feast!
WHY WE LOVE It:
- Done in a flash. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly. This is our favorite recipe to store in the freezer for a rainy day!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 2 cups cooked and shredded chicken – Use canned chicken, Baked Chicken, rotisserie chicken, or even Shredded Chicken
- 2 cups shredded Colby jack cheese – or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend
- 1 (19-ounce) can of Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce
- 1 cup sour cream – or plain yogurt
- 6-8 corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. (No need to dip flour tortillas in the sauce before rolling.)
- 1 (4½ ounce) can of chopped green chiles – For mild flavor use diced green bell peppers. For extra heat use diced jalapenos
- salt and black pepper – start with a little and add until the chicken is perfectly seasoned
- Toppings (optional) – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.
How to Make Green Chili Chicken Enchiladas
- PREP. Preheat the oven to 350°F.
- FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (4½-ounce) can green chiles, salt, and pepper.
- SAUCE. In a small skillet, bring 1 (19-ounce) can of enchilada sauce to a boil. Remove from heat.
- FILL. Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- BAKE. Bake the green chili chicken enchilada recipe uncovered for 20 minutes. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
PRO TIP: Keep Tortillas from Cracking!
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
Complete The Meal
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Green Chili Chicken Enchiladas
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Avoid adding too much sour cream or enchilada sauce. You can always add more sauce after they have baked. Also, let the enchiladas cool for a few minutes before serving!
Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.
Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.
We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.
Of course! Just double the ingredients and follow the same instructions.
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!