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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.
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!