Chicken Enchiladas

These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!

We frequently make these Chicken Enchiladas when we have company over for dinner because everyone loves them! We love to serve them with Mexican Rice, Homemade Salsa, and Tacos for an all-out Mexican dinner!

Green Chile Chicken Enchiladas in a 9x13 pan topped with tomatoes.

A family go-to!

Because of my heritage, I’ve learned how to make so many Mexican recipes, one of those being today’s Green Chile Chicken Enchiladas (we obviously love enchiladas and have versions for Red Cheese Enchiladas and Beef Enchiladas as well).

Not only are Chicken Enchiladas so easy but they are so good! They are perfect for making in mass quantities and are super freezer friendly.

I usually have all the needed ingredients on hand so we make them quite often. I love giving this Chicken Enchilada recipe (frozen) to new moms so they have a simple and delicious dinner for their families. 😉

Ingredients for chicken enchilada recipe in a glass mixing bowl.

How to Make Chicken Enchiladas

Making this Chicken Enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!

PREP. Preheat the oven to 350°F.

CHICKEN MIX. Combine the shredded chicken, cheese, green chiles, salt, and pepper in a small bowl.

TORTILLAS. Bring the enchilada sauce (or homemade Enchilada Sauce) to a boil and then remove from heat. Dip each tortilla into the heated sauce for a few seconds to soften them. (If your tortillas are falling apart during this step, then your tortillas could be old and should probably be microwaved instead to soften).

FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (NOTE: The squeeze sour cream packages work great for this!)

ROLL + BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish.

BAKE. Top with shredded cheese and bake for about 20 minutes.

This easy Chicken Enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan.

Recipe Tips

Chicken. Use canned chicken, chicken breasts in the oven, or rotisserie chicken and shred it with a fork. Another idea is to keep shredded chicken in the freezer to use in your favorite recipes.

Cheese. Using a different cheese blend can certainly change the flavor. Try a Mexican blend, grated marble Colby jack, or cheddar cheeses and pepper jack blend.

Soften the tortilla without dipping or frying. Warm tortillas in the microwave or on a pan in the oven. When they are just warm, keep them wrapped in a thick kitchen towel or a tortilla warmer.

Red and green enchiladas are both delicious. Red Enchilada Sauce is made using a base of red chilies and or chili powder whereas Green Enchilada sauce uses different blends of green chilies, tomatillos, and jalapenos. 

Soggy enchiladas. Enchiladas should be saucy, but not soggy. Some factors to think about when making Chicken Enchiladas include: 

  • Bake uncovered and then 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.


  • Swap the corn tortillas with similarly sized Flour Tortillas. No need to dip flour tortillas in the sauce before rolling.
  • Substitute the sour cream for your favorite plain yogurt.
  • Add olives, diced onions, sliced jalapenos, cilantro, salsa, chili peppers, black beans, or corn.

What to serve with chicken enchiladas

The Mexican side dish options are endless!

These are some of our go-to’s

In general, we like to have lots of side options but preferably made by different cooking methods. If the oven is used for baking these Chicken Enchiladas, then we make a side that can be done in the slow cooker or on the stove.

Keep that in mind when deciding what to serve with these enchiladas.

Make more Green Enchiladas

Want to make this in a 9×13 pan? No sweat!

Here is what you’ll need:

  • 3-4 cups shredded chicken
  • 3 cups Monterey Jack Cheese
  • 1-28 oz. cans Las Palmas Green Chile Enchilada Sauce
  • 12-15 corn tortillas
  • 1-2 cans 4.5 oz. chopped green chiles
  • 1½-2 cups sour cream
  • salt and pepper

Enchiladas are the best!! We’ve made several versions before, but for a standard Chicken Enchilada recipe, this is our go-to.

We also have a more American version with flour tortillas that you can check out HERE.

Adding shredded cheese on top of green chile chicken enchiladas.

SToring Info

Make ahead of time. Make the enchiladas as instructed, cover them with foil or saran wrap, and place them in the fridge for up to 24 hours in advance. To make them even better, take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before storing.

To reheat. If stored properly, Chicken Enchiladas can last in the fridge for up to 4 days. We typically reheat them in the microwave, but you can also reheat them on low in the oven.

FREEZE. We LOVE to freeze these Chicken Enchiladas and save them for later. In fact, we often double the batch and then eat one and freeze the rest for another night.

We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. When done this way, they can last in the freezer for several months.

To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.

Chicken enchiladas recipe in 9x13 baking dish.

For more enchiladaS:

Chicken Enchilada Recipe

4.99 from 374 votes
These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 588 kcal
Author Lil’ Luna


  • 2 cup chicken cooked and shredded
  • 2 cup Colby jack cheese shredded
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 cup sour cream
  • 6-8 corn tortillas
  • 4.5 oz can chopped green chiles
  • salt and pepper to taste


  • Preheat the oven to 350°F.
  • In a small bowl, combine 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 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.



  • 3 – 4 CUPS CHICKEN
  • 1 ½ – 2 CUPS SOUR CREAM
Make ahead of time. Make the enchiladas as instructed, cover them with foil or saran wrap, and place them in the fridge for up to 24 hours in advance. To make them even better, take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before storing.
FREEZE. We LOVE to freeze these Chicken Enchiladas and save them for later. In fact, we often double the batch and then eat one and freeze the rest for another night.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. heaven help me – I am ALL over this! and even though we're having "killer nachos" tonight, we're having this tomorrow.

  2. i am in love with all your recipes! i'm a sucker for mexican food and this has me SO hungry! will defintely have to add this to my "gotta make it" list!!

  3. I am SHOCKED that this has been pinned SO many times, yet you only have FOUR comments! What the heck? Well I just wanted to let you know that I’m pinning it and I WILL be making it once it’s not 100+ degrees here. 🙂


    1. LOL! You’re so funny!! I just pinned it for the first time this week. It’s one the first recipes I made and I am just now going back and pinning them on Pinterest. Only took me two years, haha!! It really is so good – I hope you like it!! PS – How are you??

    2. 5 stars
      ThiS RECIPE IS A KEEPER! VERY EASY TO MAKE AND THE WHOLE FAMILY LOVED IT. Added another can of green CHILEs just for personal preference. Also, for my son who is a vegetarian just substituted the chicken less chicken strip cut up for the chicken

  4. Thanks just needed the cooking time for the dish for the S.O. I went to the school in Central NM .(Do a Goolge that should narrow it down) Enchilada nignt became a very special night and 25 years later I still try to recreate the taste

  5. I am too 1/2 Mexican. My father is full blooded Mexicam but he is the palest Mexican you will ever see so I am also very pale. Too bad my Mom was Mexican like yours because I don’t get the awesome family Mexican recipes! People are amazed when I tell them my heritage. The only way I knew my Granpa was talking to me is when he called me “Juanita” which is Spanish for Johnnie. I am so proud of my heritage and it is good to see another “pale” Mexican!

  6. 5 stars
    Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious! Mexican food isn’t supposed to be spicy hot, just flavorful. The heat is added after to each individual likings. Please keep sharing your traditional everyday Mexican recipes because sometimes you’ll print one that will remind me that I haven’t had in a while.

    1. Has anyone made these with flour enchiladas? We’re at the beach cooking for family and that’s all I have on hand. I hope they turn out ok.

  7. 5 stars
    Thank you for this recipe, now my family will have some great enchiladas tonight. Quick question, what sides do you usually throw in with this?

  8. I just came across this recipe, and noticed that you don’t have to fry the tortillas in oil to get them soft. Do they really soften up in the sauce? If so, that is awesome!! I hate having to fry my tortillas. 🙂 I can’t wait to try this recipe! Thanks!

  9. I’m actually making it right now. But I just wanted to know, when you stick it in the oven to bake it, should it be covered with foil???

    1. So sorry I didn’t see this earlier. I don’t cover my enchiladas, and they always turn out great. Hope that helps.

  10. Would I be able to make the enchiladas ahead of the day before and it still turn out delicious? My family is really excited to try it!

      1. Hi! These look amazing and I love the idea of an easy freezer meal. At what point do you freeze them? Thanks!!

  11. 5 stars
    I made this tonight and it is absolutely delicious! I can’t wait to make it for my children when they are all home from college. I appreciate comments from people who MAKE the dish , then post a comment. It is more helpful . Any dish can look amazing but looks do not equal taste. This dish looks and taste fabulous! Thanks for posting!

    1. Hi Chris! Thanks for stopping by and for commenting. I appreciate it!! This is one of our favorite recipes too. In fact, I’m making Saturday for friends. We think it’s simple and so delicious, and I’m so glad you feel the same way. 😉

    2. My sentiments exactly! Thank you for the comment. 🙂 I just found it and am making it tomorrow for dinner and I’ll be back to report.

  12. I too am also a halfer 😉 and my grandpa who was 100% mexican used to make his enchiladas JUST like this! When I got married this was the only thing I knew how to make, glad to see I’m not the only one who uses the sauce to soften the tortillas. *you can also microwave them on a paper towel for 1 min per 5 tortillas for xtra softness*

  13. 5 stars
    I also microwave my tortillas so they are very soft and won’t break when rolling. I add sliced olives and diced onions (from frozen package).

  14. I make these using the exact same ingredients, but later as a casserole. Just as yummy and even easier. Sauce on bottom, layer of corn tortillas, layer of chicken, layer of cheese, layer of sour cream, repeat. Soooo easy. Soooo yummy!

  15. 5 stars
    I loved the recipe and especially the extra comments and suggestions within the recipe. Seeing your picture and knowing you love your family made me want to choose this recipe. It just made it more personal and caring.
    Thanks, Holly Davis RNC

    1. I’m so glad you liked it, Holly! I hope you can find even more recipes on the site that you enjoy. 🙂

  16. The only thing I can think about suggesting is editing the recipe. I’m not a first time cook so I read between the lines but for someone that has to follow the recipe word for word they might forget to put the cheese and green chili’s in with the chicken. Something different that I did was use Greek yogurt to replace the sour cream and mixed it with cilantro, onion and mascarpone cheese. I’m about to put these things together! Thank you for the recipe!

    1. You’re welcome! Greek yogurt is a great substitute for sour cream. It’s great that anyone can mix in their favorite ingredients with it! Hope you like it!!

      1. 4 stars
        I made these tonight – and the homemade green sauce was delicious! However the enchiladas themselves haD waaayy too much sour cream for my taste. The filling was more sour cream than chicken. I will def make these again but cut the Sour cream in half next time.

  17. Looks delicious I’m going to attempt to make these tonight. However, you put them in the crock pot I see.. do you put water or anything on there with them or just the chicken itself?

    1. You’ll want to add enough water or chicken broth to cover the chicken. You can also add your favorite seasonings. Hope that helps!! Hope you also like this recipe, as much as we do!!

  18. 5 stars
    I have now made batch #3 with minor tweaks. I add garlic to the meat and Saxon Goya (Mexican spice mix) to the sour cream. My hubby says these will make him fat!

  19. These look amazing! Do you have a recipe for green enchilada sauce? I live overseas and cannot buy it- but I would love to try this recipe. thanks!

    1. I buy the las palmas green chile enchilada sauce. I don’t use a homemade recipe. Can you buy that where you are?

  20. 5 stars
    The Luna family I knew in Tempe, Az, years ago called these Gringo Enchiladas. If Olivia is part of your family, I would love to make contact with her again if she is willing.

  21. 5 stars
    This was definitely a hit with my son and daughter they loved it. Definitely will make again. Can’t wait to try other recipes. 🙂

  22. Unless I missed it, I didn’t see anyone make a comment about the cheese. All the pictures show white and yellow cheeses but the recipe only calls for Monterey Jack. So I take it that you also use some type of shredded cheddar also?

    1. I probably used a marble colby-jack cheese. You can honestly use what you have on hand. Sometimes I use the Mexican blend, too. Hope that helps!!

  23. 5 stars
    Made this exactly and it’s great! BTW, Mexico is a country where many Europeans immigrated to, just like the USA, so not all Mexicans are dark.

  24. 5 stars
    Would not recommend. Came out in one soggy, gelatinous blob. Way too much sour cream for recipe. I would only recommend 3/4 for the 9×13 recipe. I would fry the corn tortilla in a pan beforehand, as dipping it in the green chili sauce does nothing but make it soggy.

    Note: I tried to rate one star, but it would only let me rate five star.

    1. SO sorry you had troubles!! I haven’t had that issue before, so I wonder what happened? Thanks for giving it a try, though!!

    1. I haven’t tried, but it would be the same. The cooking time might be more, but I wouldn’t know how much more. I would just keep an eye on it after the 20 minutes and a few minutes each time. Hope that helps! Thanks so much!

  25. Is the only reason you put the tortillas in sauce is to soften them? I did that and they were falling apart on me. I just microwaved the rest and dipped them in the sauce. I forgot the sour cream….hopefully it will taste the same just putting it on when we eat them.

  26. 5 stars
    I made this recipe tonight to high praise from my family. It will be a favorite I do believe. Thank you so much.

  27. To make the tortillas even MORE pliable, warm them up on the comal or a big pan to just warmed through, then lay them one on top of the other in a thick kitchen towel (1 or 2). The moisture from the tortillas will get trapped in the towel and “steam” them so they’re soft and pliable. Leave them in the towel as you work through the stack. Or, if you have one, use one of those big styrofoam tortilla warmers.

    1. 5 stars
      I’ve hated making enchiladas in the past because of the hassle and mess in dipping the tortillas in sauce and/or frying them a little before filling with the meat and rolling, so I tried Angelica’s suggestion, and it worked great! I also changed the recipe a little by adding sauteed onions and garlic, cumin, and chopped cilantro to the meat mixture, and after scooping the meat mixture on a tortilla I added just a little greek yogurt, and I used a mixture of cheddar cheese and pepper jack.

    1. You may need to check your setting on your computer. They should all be printable. Is your printer connected to your computer?

    2. If making ahead of time, should I go ahead and cover with sauce and cheese or so that before baking? It says to keep excess sauce in airtight container until storing but was wondering if you meant until cooking 🙂

      1. Either way. Yes, I think that should have said before baking 🙂 but you can make the recipe as is — adding the sauce and cheese and store before baking. Or, you can wait and roll the enchiladas but pour the rest of the sauce and cheese right before baking. Personally, that’s my favorite way to do it if I’m making it beforehand, but either way works and tastes great!

  28. 5 stars
    I’ve made these several times now. My husband would eat them for breakfast, lunch and dinner.
    Q- I’m being lazy tonight, How different would these be layered instead of rolled?

    1. Haha!! I’m glad he likes them!! I haven’t tried layering them, but I bet they’d be good! Let me know how they turn out. Thank you!

  29. So I don’t cook, I’m terrible! My question is how many chicken. Breasts is 3-4 cups? Can you use a rotisserie? I have a raw chicken breast issue, freaks me out. Thanks.

    1. Yes, you can use a rotisserie! If you want to cook up chicken, I usually estimate that 1 cup=1 chicken breast. I hope that helps you and let me know if you try these 🙂 Thank you!

    2. 5 stars
      Rotisserie is the only way to go in my book! Such a time saver! I use one whole chicken for a 9X13 pan and get about 10-12 enchiladas. The extra flavor of the rotisserie adds a lot to this recipe.We LOVE these enchiladas! Thank you for sharing!!!

  30. I made these tonight. The flavor was great – better than good. But my tortillas just fell apart. It was more like a casserole than enchiiladas. What did I do wrong? Checked the recipe and used the correct amt of everything. Is it possible the amount of enchilada sauce is too much?

    1. No, the tip is to flash fry them. You just do a quick little dip in the sauce. You don’t have to drench it, because then they may rip easier. They don’t even have to be all covered in sauce. I hope that helps. Also, have a good brand of tortillas 🙂 Good luck for next time!

      1. 4 stars
        What is a good brand Of tortilla? Do you use white corn or yellow corn toRtillas? I made thEse toNight and WHen i tried dipping them fast they didn’t get soft enough to roll (maybe because i took thE sauce off the buRner but i did not LEt it cool really at all, just went straight from Burner to counter to dipping), so i dIpped them for about 5 secoNds. When we atE the toRtIllas were Of no discernible shape, just kind of a white corn paste. STill tasted good but i definiTely Lost the “enchilada” part. The soUr cream separated too? Any ideas? I used white corn guerrero tortillas.

        1. I like the Kroger brand & I have used yellow & white corn tortillas. I am not sure why the sour cream separated. That’s a good question. I haven’t had that issue before.

  31. 5 stars
    My foster mom was from Jalisco- A great dish of hers was ‘Enhocadatas’
    Soften corn tortillas in pan with oil oil.
    set aside till a pile of tortillas are done.
    In low sided baking dish, put light layer of olive oil or spray with oil .
    Take a softened corn tortillia & smear sour cream on both sides. Fill tortilla with Cream corn, strips of monterey jack cheese + a tiny bit if chilies of your choice. Add good dollop of sour cream. Roll tortilla up. put in baking dish.
    Repeat with all softened corn tortillas.
    Spread sour cream all over top of gikked & rolked tortillas. Sprinkle monterey jack cheese onnyop & some chilies.
    Bake 350° gor 20min & check.. may need 10more min. Delicious

  32. 5 stars
    I love this recipe, though I did make it my own, by adding cumin and Better than Bullion chicken base and I found low carb corn tortillas, both yellow and white. I also added cream cheese to the sauce which made it thicker. My whole family loved it and my very picky eater grandson who is 6 years old, even went back for seconds, (I don’t know if I’ve ever witnessed him doing that before). It was definitely a hit. Thank you so much for the recipe!

  33. I’m wanting to make this later this week for freezer meals. Have you done that with this dish? If so how did it turn out? Did you adjust the cooking time or temperature?
    This looks delicious!!!

    1. I have not. I would freeze it, before cooking, then take out when you are ready to eat it & follow the recipe for baking. I hope you like them. Let me know what you think 🙂

  34. Hi hope you are well
    I live in the UK so we dont get this sauce , however would you be able to give me the ingrediants thats in the sauce so i can make it at home , i cant wait to make this dish but unfortunatly we dont get the La Palmas green chile Enchilada sauce if not how would i subsitute it
    Thank you

    1. I do not have one here, but you could always google it & I bet you can find what’s in it 🙂 I hope that helps & hope you find how to make it.

    2. 5 stars
      If you use cream of chicken soup large can, chicken broth to make it instead of water less used thicker the sauce, spices garlic salt, cumin powder, chili powder, ground oregano, onion powder, all to taste at least 1-2 teaspoon fulls except for oregano use 1/2 to 1 teaspoon and 1 tablespoon of chili powder, lots of green chilies diced can 2-4 large diced or frozen fresh chilis from farm to taste for amout and for the heat if u like mild or hot chilis for more heat add jalipino chilis to taste and heat. Use boiled chicken shredded and also Monterey Jack cheese mixed with cheddar at least 1 lb each or more along with diced Onions. Dip tortillas in sauce to soften or soften in towel in microwave. Either roll or layer, sauce, tortillas, chicken, cheese and onions. Repeat until finished cheese on top. Bake 350 degrees until warmed bubbly and cheese melted at least 20-30 minutes serve with sour cream and salsa. Can roll or layer to make casserole double recipe will make 2 9×13 pans layer serves more than rolling does. Salt to taste

  35. 5 stars
    This recipe is delicious. I made them tonight and my picky hubs loved them, exclaiming “those were very good”. A winner for sure.

  36. 5 stars
    Easy to put together for a quick meal. Added olives on top when I baked them and had tomatoes and hot sauce for condiments. Will make them again for sure.

  37. I make these a lot and love them. Sometimes the enchiladas get a little hard on the bottoms. Any idea why? Has this ever happened to you?

    1. Hmm..are you making sure sauce is poured over evenly. I was just thinking maybe a little burnt, because not enough sauce, but that’s my only guess? Thank you for trying them though!

  38. 5 stars
    If I made these ahead of time , would it still be okay to dip the tortillas in the sauce? Or would it make them soggy? I’m hoping to assemble them ahead of time ( a day before) and before baking to add the remaining sauce and cheese

    1. 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!!

  39. 5 stars
    Made your recipe for Las Palmas Chicken Casserole. It was delicious! Reminded me of tamales. A five-star recipe for sure. I was wondering what you thought of using ground beef instead of chicken?

  40. 5 stars
    Made this tonight! Score!!!! First time making enchiladas and my audience doesn’t really care for enchiladas and we won them over tonight! Thank you for sharing!!!

  41. 5 stars
    How exactly do you freeze and make these? Do you put them in ziplock bags and transfer them to a glass dish when its time to bake? I was going to put them in the freezer in a glass 13×9 baking dish but if i do that the glass will get cold and when I transfer to the oven the glass will shatter.

  42. Hello,
    Your recipes look wonderful, from what I can see. I don’t know if the problem is on your end or mine, or somewhere in
    Between. Everything on the site keeps jumping from one subject to the next, faster than I can follow, and it is all out of order. Been difficult to write this. Help! Thank you! Emily

  43. 5 stars
    hi, i’m thinking of making this for super bowl sunday, however i won’t be able to make it on the day of because i have church in the morning!! so i’d make it saturday night. what would you recommend as far as reheating it the next day? plop it into the oven? if so, for how long?

    1. Yes, I would just stick them in the fridge the night before & just follow the recipe for heating 🙂 Hope you like them!

    2. Maybe I missed something, but the recipe calls for a cup of sour cream. The instructions only mention 2 tablespoons of sour cream though so what do I do with the rest of it?

      1. So you will add about 2 Tbsp of sour cream when filling each individual enchilada (along with the chicken/cheese mixture). By the time you fill all of the enchiladas, it will equate to about 1 cup of sour cream total. So 1 cup of sour cream divided into about 2 Tbsp per enchilada. Hope that helps clear up any confusion! 🙂

  44. 5 stars
    Thuan recipe was AWWWWWESOME, only thing I would recommend is cooking the corn tortillas in hot grease for a bit. Not too long but just enough so they don’t fall apart when serving!

    1. I am glad you liked it! Yes, I like to dip them in the sauce to soften them a bit, first. Thank you for letting me know!

  45. 5 stars
    I made these tonight and they were SO GOOD! I am already thinking about the leftovers 🙂 and I’m pretty picky when it comes to Mexican food!! Can’t wait to make them again for a bigger crowd! Thanks for the recipe!

  46. 5 stars
    This looks like a pretty easy straightforward recipe. I wonder if you’ve ever marinated the chicken first or maybe it doesn’t need it? I think I’m going to cook the chicken first and mix in my green chile powder from NM, in addition to the fresh Hatch’s I have defrosting

  47. 5 stars
    There’s nothing I love more than Mexican food!!! Thanks so much for sharing all your recipes! Must have these enchiladas this weekend. 🙂

    1. We LOVE Mexican food too!! I am so glad to share 🙂 Let me know what you think of these enchiladas! They are so good!

    1. I do not have one sold in stores or anything, but I have EBooks 🙂 They are on my blog, under the shop tab. Hope you’ll take a look 🙂

  48. 5 stars
    I tried this & it was amazing & yummy!! BUT the tortillas always come out a little mushy (even though the flavor was amazing). Do you think my sauce was too thin or maybe I poured too much sauce over them-covering them. I followed the directions, though & baked them 5 min less than directions. Thanks.

    1. They do get a little that way, because all the sauce, but not so much, that they fall apart or too mushy to eat. Maybe keep them in that 5 extra minutes 🙂 I am glad you like them, though!

  49. 5 stars
    I love all your receipts. I’m not the cook, my husband is but he prefers to cook what I like it.

  50. 5 stars
    Made these last nite and they were INCREDIBLE…I only made a few thinking they wouldnt come out right,cause my ethnicity is afro-american and im a true believer in real authentic mexican dishes can knly be made by true mexicans nothing prejudiced just respect for the culture..Came out lovely, ill make the rest tonite..

  51. 5 stars

  52. 5 stars
    i have a recipe similar to this but a casserole, i used 1 cup fat free sour cream, and subbed 1 can of cream of chicken soup in for the remaining sour cream. Otherwise, everything else the same. Love it, a great way to use rotisserie chicken!!!!

  53. 5 stars
    Wow, so easy and so good! I put the chicken in the crockpot and let it cook all day. Then just added it to the tortillas. I’ve made many enchilada recipes, and this one was by far my favorite!

  54. 5 stars
    This will be my 2nd time making this. I love how simple it is yet super yummy becasue of the sour cream. I just mix it in with the chicken mixture to have more of a consistent bite. Me and my boyfriend love this recipe thank you!!

  55. 5 stars
    Hi ! My name is Lisa and I love to make green chile chicken enchiladas ! I lived in N.M for 30 years and was taught how to make them by a lady who was from Mexico. So when i saw your recipe i had ti tell you thanks for the great memories i had in New Mexico and that dear friend.

    1. Awe, thank you so much!! I am glad it could bring up good memories 🙂 I hope you will give this one try!

  56. 5 stars
    These were really very, very good. I make red sauce chicken enchiladas the way my grandma taught me, and she worked in a small Mexican restaurant. They are always a hit! I was looking for something less spicy for some of my family so tried these. Frankly, I liked these even better than the red sauce ones! Thank you for sharing!

    1. Love hearing that!! I bet you have some great recipes from your grandma! Thank you so much for sharing 🙂

  57. 5 stars
    I”m so sorry but I forgot to add that I had a healthy substitution in that I used Fage 2% plain greek yogurt in place of sour cream. It worked beautifully! Not soggy, no yogurt flavor, just a creamy filling.

  58. 5 stars
    Some of the recipes on Pinterest’s are not that good but this recipe is FANTASTIC! It’s super delicious. I made this today and hubby love it so much. I am a Filipina and I thought I didn’t like Mexican food but omg, this recipe made me love Mexican food now!!????Thank you for sharing this recipe.

    1. I cook them up in the frying pan or in a crockpot & then have shredded chicken on hand. I’ll just add some salt, little pepper & a little oil.

  59. 5 stars
    I made this recipe last night and absolutely loved it! The only difference I made was that I added jalapenos for some heat! Thanks for sharing

  60. 5 stars
    I love that this is really an easy recipe without the dizzying list of ingredients. I want delicious (sabroso) not time consuming. Yum! Thank you.

  61. We have made this recipe many times, and its always so yummy! Sometimes, we like to use flour tortillas but I think they taste more authentic with corn.

  62. 5 stars
    Super Easy! Super Delicious!
    Made with everything I had on hand! Extra easy with Costco Rotisere Chicken that they take off the bone for you and sell in the package.

  63. 5 stars
    This was a winner with my picky kids! I loved the tip on the video about putting the sour cream into a bag to pipe on. How have I never thought to do that before!!!!

  64. 5 stars
    I am not a fan of red enchiladas, so I was excited to try these. I will be adding these to our monthly menu! We paired it with your Spanish rice & the whole family loved it!

  65. 5 stars
    The green chili sauce in these enchiladas is so yummy. It taste just like the homemade stuff without the effort. Very easy to put together and something my whole family likes!

  66. 5 stars
    Thank you so much for this! i got this recipe.years ago from a las palmas can. sometimes they will have it on the label sometimes not and I couldnt remeber the measurements of the ingredients. Tgis is indeed one favorite dishes – even tho’ it is ‘whitened up’.

    i lived much of my adult life in chicago and aurora, il. now I am in total white country, with some sprinkles of color, but it is nothing like the availability of quality natural mexican ingredients. it is pegged as lil Mexico, as eceey corner had homemade tamales, salsa, GOOD salsa. Tamarindos, annd conchez pastries. I am sure you know that.. i miss quality Mexican food, the talent and thier food, never to disapoint our “authentic” Mexican food, veey festive on the outside, just enough to fool you to walk in, and see that everyone is white and none speak spanish. The didnt meet my lowest expectation, but A for effort – however an unfortunate example and reality for such a delicious, beautiful culture.

    It doesnt matter to me, what percentage you are, or how much brown you have. you are celebrating, teaching and sharing a part of you with us. I am honored (and a bit pissed) fhat you have reminded me of all those things i missed.

    about the recipe, crazy easy to make – delicious and yup, i did use the flour tortillas this eve.

  67. 5 stars
    Great Recipe and so easy, thank you. The las palmas green sauce is my favorite. I do have to admit though that sometimes im super lazy so i just add sourcream to directly to the chicken mixture. 😉

  68. 5 stars
    Thank you i will make the enchiladas tonight and add cream of mushroom soup to the green palmas chili , God bless you ,thank you

  69. 5 stars
    THIS is such a simple recipe that LOOKS and smells delicious! I’m making it tonight for my family. My only question is how do you keep the tortillas from cracking WHILE rolling them or falling APART when pulling them out of the sauce?

    1. Don’t get them to soaked or they may rip. You can heat them in the microwave for a few seconds in a paper towel, to warm them up, which helps. I sure hope you liked them!!

      1. I didn’t soak THEm. I dipped THEm in the warm sauce to make THEM more pliable. One I did have trouble getting OUT did end up FALLING APART. The rest as I rolled cracked and broke open. I will TRY warming them in the microwave next time.

  70. 5 stars
    this is a great easy week night recipe! I bought the larger size can of green sauce and poured extra on top. thank you so much. delicious!

  71. 5 stars
    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.

  72. 5 stars
    “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!!!

  73. 5 stars
    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.

    1. Thank you for sharing what you do! I love cooking, because there is no wrong or’s whatever you like 🙂

  74. 5 stars
    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.

  75. 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

  76. 5 stars
    Yummy! Great recipe.I added Chopped green onions (1/3 CUP), in addition to a small can of chopped, black OLIVES.:) Even YummIER!!

  77. 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??

    1. 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!

  78. 5 stars
    This recipe was so yummy! My HUSBAND and i FELL in love and went back for seconds! We will DEFINITELY make this again!

  79. 5 stars
    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

  80. 4 stars
    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!

  81. 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!!!

  82. 5 stars
    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!

    1. Awe, I love to hear that! I am so happy he liked them & that he didn’t get heartburn. Thank you so much!

  83. 5 stars
    Just like being home in Spain. LovE the fact “ Keep it simple “. Less it is beSt . So reminds me
    “ para mi mama!

  84. 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!!

  85. 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!!

  86. 5 stars

    tHE ONLY PROBLEM WITH SERVING THIS DISH IS I HAVE now RAISED my family’s expectations on future meals.
    THANK YOU Krystyn!

    1. Sounds perfect with what you added!! I am so glad your family liked them! Thank you so much!

    1. I probably used a blend or what was in my fridge. It really can be whatever you prefer 🙂

  87. 5 stars
    enchilada sauce with SHREDDEd chicken is just yuuuuummm . me and my FAMILY’S FAVORITE RECIPE. thank you for this one

  88. 5 stars
    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!

    1. It might have a little kick because of the green chiles, but it’s really spicy. I sure hope you all like them!

  89. 5 stars
    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!

  90. 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.

    1. 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 🙂

  91. 5 stars
    This has been our go to enchilada recipe for months!! I love the green chile over red sauce. Everyone raves about them!

  92. 5 stars
    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!?

    1. 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!

  93. 5 stars
    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!

  94. 5 stars
    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..

  95. 5 stars
    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.

  96. 5 stars
    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!

  97. 5 stars

  98. 5 stars
    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

  99. 5 stars
    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!

  100. 5 stars
    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!

  101. 5 stars
    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

  102. 5 stars
    Everybody LOVES these, buT my tortillas crack and some even fall COMPLETELY APART. Any suggestions. Would like for them to look more like yours

    1. 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.

  103. 5 stars
    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!

  104. 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

  105. 5 stars
    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 ?

  106. 5 stars
    After a week or two of hearing, “Auntie, you know what I want?! Chicken enchiladas!”, You either find a recipe for chicken enchiladas or figure out how you can disappear ?… So chicken enchiladas it is! FounD your recipe on Pinterest, got the few ingredients I didn’t have on hand at the store, and away we went. I cooked the chicken in a little of the sauce, and the girls were complimenting the smells already. I had small thin corn tortillas, so toasted them a little to prevent them from falling apart while rolling. Had a bit of the chicken mixture left (doubled the recipe) so of course I had three taste testers ready to sample and critic ??. They watched the timer as it cooked… Needless to say, I think this will be a newbie for the rotation ??. Thanks so much for the recipe!

  107. 5 stars
    The dish looks so delicious! All the necessary ingredients are stored in my kitchen so why not to try this evening? I have a query- my oven has stopped working. Is it possible to make the recipe by frying on pan? I think if I fry them in a lighter heat, they can be stored for next morning too! What do you think? Can you please let me know?

    1. Thank you! It is 🙂 Love when I have everything on hand! Honestly, I have never tried, so I am not sure how they would turn out.

  108. 5 stars
    Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious!

  109. 5 stars
    I have made these for many years, nice to see I’m not the only one. i have tried other ench sauces, none of them measure up to las palmas. some are too acidic, one tasted metallic, always use las palmas. i dump some of the warm sauce into my baking dish, swish the tortilla around in there, then fill it and roll it up. serve with refried beans and/or rice, killer meal. thanks.

  110. 5 stars
    I madebthis and added Tyne sour cream to the chicken mixture with 4 oz.. cream cheese. Then added the other 4 oz cream cheese to the enchilada sauce to tone it down for the children. Topped with a little extra cheese. It was great! We loved it!

    1. Yes, you can. Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. If you want these to be even better, we suggest taking the excess sauce and placing in an air-tight container and pouring this on and along with the cheese before storing.

  111. 5 stars
    Just made thEse for my familY. We absolutely loved them. Ive oNly made them with flour tortillas and will be using cOrn from now on. Look forward to making more of your delicious recipes!

  112. I’m planning on freezing a 9×13. Would you suggest leaving off the green chili sauce on top and freezing without it? Then adding sauce and top cheese layer when I defrost to bake.

    1. We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several month. To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes. Enjoy!

  113. 5 stars
    I’ve used a family recipe for years but found this one and gave it a try! I’m so glad that I did! It’s our new family favorite!

  114. 5 stars
    Super easy and yummy family dinner meal! Love how fast it is to make and how filling it is! Love this recipe 😁

  115. 5 stars
    All of your Mexican recipes are our favorites. I grew up on enchilada casserole and have always wanted to switch them up and do rolled ones. These were perfect. I also loved that they didn’t include cream of anything soup. Love all your little tips you give to make your recipes turnout great everytime. It allows me to be confident in trying something new last minute.

  116. 5 stars
    So yummy! Wish I could get my kids to eat these but we will keep trying! I also can’t get the tortillas to stay together but I like to eat with chips. I’m going to try your suggestion of the Kroger brand tortillas, I just don’t have a Kroger/smiths in my town so I haven’t been able to yet.

  117. 5 stars
    These enchiladas are so good. Everytime I make them for family/friends, I am asked where I got the recipe. Thanks, Kristyn!

  118. 5 stars
    We love these! I dump everything into a bowl before filling to cut down on some steps. I also put a thing layer of sauce in the bottom of the pan rather then dip the tortillas.

  119. 5 stars
    These have been a staple at our house for a couple years since I found them here! They are so quick and easy and a family favorite! I use chicken that I have canned myself which really helps save time as well!

  120. 5 stars
    I always enjoy different enchilada dishes and these green chile ones have been a big favorite around here! I’ve been dairy free for a while now and I sure miss enchiladas!

  121. 5 stars
    Looking for a recipe for enchiladas and this looks like the perfect recipe. Looking for freeze half of them.

  122. 5 stars
    These are so good! A crowd pleaser and it makes a lot. I think we should make this part of our holiday celebration, too.

  123. Christmas Dinner just double checking if i missed something…green chiles. Doh! I’ll use a touch of jalapenos. Also I am using a fajita mix with turkey breast. It is soooo tasty. Thank you for being here.
    Merry Christmas

  124. 5 stars
    This recipe is fabulous!! I tweaked it just a bit for extra flavor by sprinkling raw chicken breasts w/homemade taco seasoning prior to cooking, also added a couple handfuls of diced onions sautéed with 2 garlic cloves to the chicken mixture. The chicken was so good, my teen daughter & I had to stop ourselves from “taste testing.” We still had a lot of mixture left (3 lg shredded breasts equaled to 9 generously filled, burrito size enchiladas in a 9×13). Here’s where I think I messed up…I only had flour tortillas on hand—knowing they have a tendency to get soggy, I pan fried them bubbly golden brown on both sides w/slightly crisp edges, did not dip, filled as instructed, a little green chili sauce on the bottom of the pan & topped the rolled beauties with the remaining sauce & cheese before baking. Despite the extra effort, the enchiladas turned out quite gooey for our liking. Regardless, we picked our way through, still eating all the yummy goodness within. I will definitely make the recipe again! Next time I won’t substitute the corn tortillas & (for personal preference) plan to go easy on the sauce. Don’t get me wrong, the Las Palmas sauce is certainly delicious, I may just use it differently—possibly add a little to the chicken mixture before rolling & drizzle the warm sauce over individual servings after baking (???) Overall, the recipe is a keeper—quick, flavorful & easy! Absolutely 5 stars. I’ll be making it again very soon!

    1. Thank you for sharing that! I am glad you did experimenting, that’s how we learn what we like or not like.

  125. 5 stars
    Have made this a couple of times. It’s delicious, but i mix the sour cream and half the sauce into the chicken mixture. I also don’t boil the mixture… no need to get one more pan dirty! Going to try a free more spices, my husband likes them a little more spicy. E we prefer the flour tortillas and they come out perfect. Not gooey at all as others have mentioned.

      1. Going to make this tonight! there a reason you do the sour cream separately? Could I mix it all together?

        1. Yes you could definitely mix the sour cream together with the chicken mix. It’s just personal preference. Maybe try it both ways and see which one you like better. 🙂

    1. I love doubling recipes! It saves so much time – especially on busy nights! Glad you enjoyed them!

  126. Is there any reason that I couldn’t heat the tortillas quickly in hot oil before dipping them in the sauce? I plan on making them the night before and thought they might hold up better.

    1. Yes you sure can! Dipping the tortillas in oil helps to keep them from breaking up. The only difference is that if you dip them in the oil, less of the enchilada sauce will soak into the tortillas when you cook them. Hope this helps!

  127. 5 stars
    I made a veganized version of this, and it was amazing. I did add some seasoning to my “chicken”, some black olives, and baked it just a wee bit longer because I think the vegan cheese needed to melt more. Thank you, we’re definitely keeping this recipe

  128. 5 stars
    I made a veganized version this tonight. I did add a bit of my own seasoning to the “chicken” mix and baked it longer to melt the vegan cheese more. It’s amazing, loads of flavor and super easy. We had it with a side of lime cilantro rice. Thank you for the excellent recipe

  129. 5 stars
    I’ve made this recipe twice now , my family ate every single one of them . I sautéed a yellow onion added the diced green chiles mixed the sour cream chicken and cheese all together . Then I dipped the tortillas in green Chile sauce spread thin layer of Philly cream cheese then added the chicken mixture . So moist and delicious 😋

    1. Thanks so much for sharing what you did. That all sounds so delicious and I’m so happy you enjoyed them! 🙂

  130. 5 stars
    Great “base” recipe. Used Mexican cheese and medium Rotel (chiles and tomatoes) with chicken, cannelloni beans (what had in pantry) along with enchilada sauce for stuffing in flour tortillas. Baked in enchilada sauce without cheese on top for 1/2 hour, upped oven temp to 450 and put cheese on top and baked for 10 more minutes or so. Yum!

    1. All of those additions and suggestions sound amazing! Thanks so much for sharing! I’m glad it turned out so delicious!

  131. 5 stars
    This is our go-to enchilada recipe since we can’t have tomatoes. Made this several times it’s great every time. We got fancy this time and piled them all atop Mexican rice!

  132. 5 stars
    These were the easiest and best green chile enchiladas I have ever had at home! My husband said he thinks they’re as good as my favorite Mexican restaurant. I think the Las Palmas green sauce may be key so make sure that’s the brand you use!

    1. These are some of our favorites too! Thanks for your kind words. So glad to hear your family enjoyed the enchiladas!

  133. 5 stars
    My husband was thrilled with this dish, not only because it was different from my usual meals but he raved at it’s deliciousness. Tonight I’m making it again with shredded beef and looking forward to the wonderful praises I’ll receive.

    1. Oh I’m so happy to hear your hubby loved it! It’s a great one to use different meats with too. Hope you enjoy the beef version too! 😉 Thanks for sharing.

    2. 5 stars
      These were so yummy and super easy to make, especially using a rotisserie chicken! Definitely saving this recipe for weeknight dinners!

      1. Rotisserie chicken comes in clutch when in a hurry too! So glad you enjoyed the enchiladas!

  134. 5 stars
    It was so easy to make and it was really very good. I will definitely keep with my recipe collection.

  135. 5 stars
    Excellent and easy. Total crowd-pleaser and I’m often asked for the recipe. My sister, who lived in Mexico, said they were the best she’s ever had.

    1. You can certainly prepare it just the same. The flavor will definitely be different using the red vs. the green chile sauce, but would still work and cook the very same.

  136. Great taste but after 20 enchiladas fell apart 🙁 Sloppy mess
    Maybe I should have cooked them longer

    1. Sorry to hear that the enchiladas were falling apart on you. Here’s how I help prevent them from falling apart: I bring the enchilada sauce to a boil and then remove from heat. Then I dip each tortilla into the heated sauce for a few seconds to soften. So if your tortillas are falling apart during this step, then your tortillas are probably super cheap and should probably be microwaved instead to soften. My favorite tortillas to use are the Kroger corn tortillas… they seem to be a little stronger and yet still delicious. Hopefully these tips help a little if you give the recipe a try again. 🙂

  137. 5 stars
    These are EXCELLENT. And easy! And a requested dish for special days like Father’s Day or just cuz. Make these and you’ll be asked to make them again on repeat. So yummy!

  138. 5 stars
    Fabulous! Made this recipe for a group of ladies!! Loved it so much, making it again tomorrow for a few couples

    1. I’m so glad you liked it as much as we do! It’s definitely one of our favorites around here. 🙂

    2. 5 stars
      ROBIN!!!!! OMG. Great minds. I was leaving a review for these enchiladas I made last night. I saw your name and almost choked on my water! How are you, my friend? I miss you! If this is not Robin B. from Potomac – Please disregard this review comment. 🙂

  139. 5 stars
    These Enchiladas were so delicious!! My husband really enjoyed them!! I did add a half of cup of raw onion to the chicken mixture and served them with a dollop of sour cream. Thanks again!!

    1. Sounds like yummy additions! So glad to hear you enjoyed the enchiladas! Thanks for trying the recipe.

  140. 5 stars
    Easy to make! I don’t roll up the enchiladas. I just layer the tortillas with the chicken and cheese. Easy!

    1. So more of a casserole version. I love it. That sounds great! Glad to hear you enjoy the recipe!

  141. 3 stars
    How do you get them from not being so soggy after making them? I followed the recipe exactly how you have it and it was just so soggy we couldn’t eat them. 🙁

    1. Sorry to hear yours turned out soggy. I haven’t had that problem. I mean, the corn tortillas definitely soften up a bit, but I’ve never had them be too soggy. Something you could try is frying the corn tortillas in oil before filling, which should help avoid soggy enchiladas.

  142. 5 stars
    Love this recipe! So good and simple! I have made this a dozen times and my family loves it! ❤❤❤❤❤❤❤❤❤

  143. 5 stars
    So great!! The homemade enchilada sauce is delicious and totally made the dish. I was lucky enough to find fresh, hot, Hatch green chilis, which I roasted on the grill, peeled, and diced. It was a lot of work but completely worth it! I also made your homemade salsa with ripe tomatoes from the garden. The meal was incredible. Everyone ate every bite, including my picky twelve-year-old. We had chips and salsa for an appetizer, a salad with dinner, and Lemon Sorbet for dessert. I will make this over and over again for company and just for the fam. Thank you for these super-good recipes!

    1. Oh thank you so much for your kind words! I’m so glad to hear the recipes were a hit! The fresh chilis sound AMAZING and the homemade tomatoes for the salsa. YUM! Thanks for giving the recipes a try!

  144. Made this for my boyfriend’s family tonight. I should’ve made a second pan of them because they were all gone in minutes. They remind me of my grandmas enchiladas and hers were the best. Therefore, these were amazing!!!! I can’t wait to make again! ❤️

    1. Aww, that makes me so happy to hear!! Glad his family enjoyed the enchiladas… and that they reminded you of your grandma. 🙂

  145. 5 stars
    I finally made this and my family loved it. I didn’t add the sour cream since I don’t like it but it still had so much flavor. Definitely gonna be making this again

  146. My family doesn’t care for the corn tortillas. Has anyone made them with flour tortillas? I’m thinking about making them with flour omitting dipping them in the sauce first and has a small amount with the chicken mixture so they don’t get soggy. Any ideas or thoughts would be helpful. Thank you!

    1. Yes! You can absolutely do that. We love them both ways. And yes, if you use flour tortillas, you don’t need to dip them in the sauce beforehand.

  147. 5 stars
    Delicious!! I mixed the sour cream with the chicken cause I didn’t feel like putting the sc in a bag and it turned out excellent! My bf loved it. If I get engaged this year it might be because of this recipe.

    1. Haha!! I LOVE that! Fingers crossed the recipe did the trick. 😉 So glad to hear that you both enjoyed the enchiladas.

  148. 5 stars
    This is a truly great recipe – my wife and I both love it. It is also very ‘forgiving’ and adaptable. You can dial up the peppery heat or turn it down, and add preferred spices if desired.

    1. Yes! It’s definitely versatile to tweak to your liking. I’m so glad that you and your wife both love the enchiladas. Thanks for sharing!

  149. 5 stars
    i make this often. i, however instead of putting that much sour cream i use less but with the leftover sauce i mix the sour cream into it then pour ontop and always save half a can of chiles on top too. sometimes i will also sautee some onions and bell peppers to also put on top but unlike the chiles the onions and peppers go under the cheese layer but the chiles on top. also top with green onions.

  150. 4 stars
    This recipe was pretty good! My tortillas were not cheap and they still fell apart in the sauce. Maybe I should have used them the day I bought them. Microwaving helped some. I got them from HEB where they sell the fresh tortillas! I would use flour next time because my husband loves them. I added the sour cream to the chicken filling, much easier that way. I used a 13 x 9 pan but didn’t double the recipe! It made about 10 enchiladas and there was plenty of sauce.

    1. Thanks for sharing what you did! Flour tortillas are yummy in this recipe too… whatever you prefer. Glad you enjoyed the enchiladas!

  151. 5 stars
    This was good! I added a little bit of red salsa just because I had some left and also sour cream mixed in with the chicken. Really yummy 😋

  152. I cut up 3/4 of a small can of chipotle in adobo sauce and added it to the chicken mixture. I think I was Mexican in another life as I like my food really spicy. It was very good.

    1. Ooh that’s a great way to add a kick to the recipe. Sounds delicious! Glad you enjoyed the enchiladas!

  153. 5 stars

    I’ve made these before and my family loves them. However, which do you recommend, dark or white meat?

    Have a great day!

  154. 5 stars
    Love this recipe! I prefer flour tortillas, but You can make it either way! So easy & great instructions! Thanks for another amazing recipe Kristyn!

  155. 5 stars
    My family loves these enchiladas! They are really easy to make and taste like restaurant quality enchiladas. So good!!!

  156. 5 stars
    Don’t know why but it didn’t post the five stars on my previous review. My family loves these enchiladas! They are so easy to make and taste like restaurant quality enchiladas. So good!!!

  157. 5 stars
    Love love love these! The sour cream in the center gives it a nice “kick” that is a little different from other recipes I’ve tried 🙂

  158. I love this recipe! I had never put the sour cream inside an enchilada like that and it’s a real game changer. Thanks for another great recipe!

    1. Yes, you definitely can! We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several months.

      To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes.

  159. 5 stars
    Absolutely the easiest way! Love the dipping of the tortillas before, warming them up in microwave has never been the best. I went ahead and mixed the sour cream with the chicken mixture to keep it easy. Also went half and half on green and red sauce cuz I like the spice! Glad I found you!

    1. You can! Either one works, just depends on what type of tortilla you prefer. If you use flour, you do not need to the tortillas in sauce before rolling.

  160. Having lived in California for over 20 years I had many Mexican friends and their moms taught me to do authentic cooking. One thing you do not put in yours that I kind of miss on the inside with the chicken is sliced black olives and green onions. Which also go on the top before you put it in to bake. They usually Lightly fry their corn tortillas to soften them but I really do like heating the enchilada sauce in softening and that way much better.

  161. 5 stars
    Made this last night and it was probably the best green chile chicken enchiladas I’ve ever had! Will be making it again in the future! Thank you!!

  162. 5 stars
    I left out the sour cream, just trying to watch some calories, and it was still decadent and delicious. Big family hit and so easy to prepare. Leftovers a equally as good, too.

      1. 5 stars
        I work as a cook at the local American Legion. I tripled this recipe and made it as a special recently.I sold out in just over an hour with rave reviews. Thanks for the recipe.

  163. 5 stars
    I work as a cook at the local American Legion. I tripled this recipe and made it as a special recently.I sold out in just over an hour with rave reviews. Thanks for the recipe.

  164. 5 stars
    Love this recipe! Made it a few times now. I use flour tortillas. I have had it come perfect but also once it came out where the tortilla gets just a little mushy/soggy. If you’ve had this happen do I just need less enchilada sauce? Or maybe bake them for just a bit longer? Thanks it’s so delicious

    1. It could result in having too much sauce. You could also potentially fry the tortillas before filling. That can also help with soggy enchiladas. But I’d try maybe a little less sauce and see if that helps!

  165. 5 stars
    Delicious results using this recipe. The instructions are very helpful and thorough. The option of using lower fat sour cream or cheeses, works well if necessary. Simply delicious ! 😋

    1. Thanks for sharing! I’m so glad to hear you enjoyed the recipe and the instructions. Thanks so much for the feedback!

  166. How would you go about re-heating these the same day if they are frozen? Would like to know if these could be a last minute meal from the freezer instead of having to thaw overnight.

    1. You can try baking from frozen, but there might be more water content than desired. Typically, we thaw these overnight and then bake as the recipe directs. That’s yields the best results when heating up the enchiladas after frozen.

  167. 5 stars
    Make your own sauce…make a rue, add 2 tablespoons ground coriander. Add 2 cups chicken broth all at once. Cook until bubbly, stirring constantly. Cook 5 minutes more. Remove from heat,add two cups shredded Monterey jack cheese and one cup sour cream.. you’re welcome.

  168. 5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!

    1. Love using rotisserie chicken in this recipe too! So glad to hear you all enjoyed the enchiladas.

  169. Sounds easy! We make them very similar, but don’t use the sauce. Will try your recipe Yoda! Thanks! Glo

  170. 5 stars
    My hubby and I just ate these and they were yummy. I used the homemade green chile sauce with the link provided. I will add a Serrano pepper or two for more heat. I’ll be making this again. Thanks.

  171. 5 stars
    I love enchiladas and green chili sauce. This recipe is definitely a win = win for me and my family! I would love to feature it this weekend on my Mitten Moments blog post! Yummy!

  172. 5 stars
    I made this and it turned out great! I actually didn’t have enough enchilada sauce but they still turned out wonderful 😀 boyfriend approved ❤️ Thank you!

  173. 5 stars
    I make this easy fast dinner recipe when it’s a super busy night! It’s always a hit for dinner— give it a try

  174. 5 stars
    Yummy…I soften tortillas in hot oil to soften instead of sauce. Less mess and have more sauce to put on top of enchiladas. I also put the sourcream with the chicken and chili’s then mix. I find it hard to roll with sour cream down the center of chicken mixture.
    I use a 9×13 pan and make 11 enchiladas. They are stuffed and so good.

  175. 5 stars
    Followed the recipe exactly, so so good! My picky 11 year old asked for seconds and I’m pretty sure that’s the first time that’s ever happed haha. Thank you!

  176. 5 stars
    I really liked green chili enchilada recipe. It was easy and delicious. Only thing a little too spicy. Could it be that I used Mexican cheese blend instead of Colby Jack.? I’m asking this to Lil Luna.

  177. 5 stars
    These are so good. I added a little green sauce to my meat mixture before stuffing and rolling, but otherwise these were fantastic!!

  178. 5 stars
    This came out Excellent. We are on the Keto diet, so we substituted the corn tortillas with deli turkey slices (thicker slices) didn’t fall apart at all & tasted great

    1. Yummy! I bet it was tasty with the turkey slices too. Thanks for sharing what you did. Glad the recipe was a hit!

    1. 5 stars
      The Green Chile Chicken Enchilada Casserole is a 5 Star WINNER!
      My family and I love having these Enchiladas for dinner.
      I especially love how easy they are to make.
      Mexican Rice or a small salad with Avocadoes add the finishing touch.

  179. 5 stars
    We love this recipe – it’s so easy! Just curious how the cooking time would change if we were to freeze? I’d like to give to a new mom as a frozen meal. Thanks!

  180. Really bad, way too much sour cream and don’t need the cream cheese. I wasn’t expecting traditional enchiladas but these were a mess. My family hated them and we threw them out. I have a recipe I will stick with. I do want to say I have tried other recipes from this website that have been good. I have never left a review before but this was a waste of time and money.

  181. 5 stars
    OMG… these were awesome! I cut the recipe in 1/2 as I am by myself. They were easy and unbelievably good! Thanks so much for sharing!
    Now I have dinner for tomorrow too!

  182. Ms. Kristyn, Aloha I am looking forward to making this recipe sounds great, I don’t believe we really have real authentic Mexican food, I mean we have a lot of Mexican food restaurants and of course ” taco bell! , but nothing like the authentic Mexican food I ate while living in Dallas Texas and boy do I miss it. Your recipes sound and look fantastic and your directions and Soo understandable I am on my way to the store to pick up some ingredients and this Mexican cooking class is” ON “!! And I’m store bound.
    Mahalo my friend and again thank you for your time and sharing I know I appreciate you. !!! Peace and Godspeed,
    ……. Lokelani ☮️🙏🍍🌈❤️🤙🏝️🌈😎

  183. 5 stars
    I have made these easy enchiladas several times and they consistently come out great! They are quick to make, are delicious and you can customize this great recipe by adding a few extra ingredients!

  184. 5 stars
    Thank you for making a recipe that is wonderful and so easy for red cheese enchiladas. It was so good. You were on my followers or following I don’t know, but now your gone. I hope you come back. I’m new to all this how do you get rid of the kooks on pinterest that follow you I hate that. Take care Linda

  185. Typically, this makes about a dozen, but if I put in tid bit less chicken and sour cream then I can definitely get 14-15 tortillas in the pan. Hope that helps! 😉