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These chicken enchiladas are quick, simple, delicious and make a great freezer meal!
A family go-to!
Because of my heritage, I’ve learned how to make so many Mexican recipes – and this chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made countless times and we’ve established enchiladas as a family favorite dinner!
WHY WE LOVE Chicken ENCHILADAS
- Any and every night. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Restaurant quality at home!
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly.
- PREP TIME: 20 MINS
- COOK TIME: 20 MINS
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 – Add 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 small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
- SAUCE. In a small skillet, bring 1 (4½-ounce) can 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 green chili chicken enchiladas for 20 minutes.
PRO TIP: How to 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.
What to Serve with Chicken Enchiladas?
The Mexican side dish options are endless for this chicken enchilada recipe.
- Mexican Rice, Cilantro Lime Rice
- Homemade Salsa, Pico de Gallo, Guacamole
- Refried Beans
- Homemade Tortilla Chips
- Esquites, Mexican Corn on the Cob
- Chicken Tacos
Or change it up and make these enchiladas: Red Cheese Enchiladas, Cream Cheese Enchiladas, Creamy Chicken Enchiladas, Beef Enchiladas.
For more collections, check out: Mexican Dinner Ideas and Chicken Dinner Ideas.
Chicken Enchilada Recipe
This chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!
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 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
- In a small skillet, bring 1 (4½-ounce) can 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 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 for 20 minutes.
Video
Notes
FOR A 9×13 PAN… INGREDIENTS:
- 3 – 4 CUPS CHICKEN
- 3 CUPS MONTEREY JACK CHEESE
- 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
- 12-15 CORN TORTILLAS
- 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
- 1 1/2 – 2 CUPS SOUR CREAM
- SALT & PEPPER
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.
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Recipe FAQ
How to Keep enchiladas from being soggy?
- Bake uncovered and let them cool a bit to allow steam to evaporate.
- Soften the corn tortilla so that it rolls easily, but don’t saturate it.
- Adding too much sour cream or enchilada sauce can cause it to be soggy. You can always add more sauce after they have baked.
How to Make Ahead Enchiladas 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 Chicken Enchiladas?
- If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.
How to 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.
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.