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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.
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!