This post may contain affiliate links. Please read our disclosure policy.
This chicken enchilada recipe is 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 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 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
Side Dishes
Desserts
More Enchiladas
Collections
Chicken Enchilada Recipe
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 was a simple make-ahead meal and everyone loved it! I made the chicken in a pressure cooker and seasoned it as though i was making tacos, but other than that, i followed the recipe ?
Good idea! Happy everyone liked it! Thank you!
Will love for you to show how to make chili relleno, i make red or green chicken enchilada many times. I lives in Mexico for 2 years and my favorite is cheese chili relleno. Thank you
I need to try a recipe for that! Enchiladas are the best 🙂
Made this recipe a few times and my family loves it!
I am so happy they do! Thank you for letting me know 🙂
I made this recipe cut in half and it was absolutely delicious. I will definitely soon be trying the cheese enchiladas with red sauce as per alternate suggestion just to change things up. Thanks!
That would be great! So happy you liked it! Thank you!
Everybody LOVES these, buT my tortillas crack and some even fall COMPLETELY APART. Any suggestions. Would like for them to look more like yours
I’m sorry! Unfortunately, that does happen. Are you dipping in the sauce for a few seconds first? Don’t over-stuff, then they roll easier. I like to use Kroger brand. They seem to work well.
My husband and i bprhlivedit. By acvident i. Usedmozzarella cheese and only 14 of green chili peppers. Cooked chicken inboiled water With white onion. I should have used 2 onionsfor 4 bonedchicken breast and. Try the montery jack cheeze & more chicken. next time.but thank you it was delish
Glad you liked it!! Thank you for sharing what you did!
I just made these and pulled them out of the oven!! my BOYFRIEND has already finished his plate, ANd I’m about to go finish mine! I’m just SO excited; it’s the first time I’ve ever made enchiladas THAT TURNED OUT SO GOOD — ever. thank you so much!
This makes me so happy! Way to go 🙂 Glad you both liked them!!
Looking Forward to trying this
Hope you like them!
I’ve made these twice and they’re yumalicious! I’ve passed this recipe on to a couple of friends and they loved them too. I’m trying the salsa and chimis next!
Awe, thanks for sharing the recipe 🙂 Hope you like other recipes you try!
I absosultely loved how easy this was. Ive always made my chicken enchilAdas layered But i wanted to try something new and let me tell you this was amazing my family enjoyed themselves as well! 1 thing i did differently was season my meat and simmer it in green sauce (to keep it nice and moist) Thank you
That sounds great!! Thanks for sharing what you did! SO happy your family liked them!