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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.
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!
These are some of our favorites too! Thanks for your kind words. So glad to hear your family enjoyed the enchiladas!
Great, fantastic, love it
Thanks so much for sharing! I’m so happy you liked it!
Perfect dinner for our anniversary! We loved them!
I’m so glad you loved them so much! Happy Anniversary! 🙂
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!
Sounds delicious! Thanks for sharing what you do!
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!
All of those additions and suggestions sound amazing! Thanks so much for sharing! I’m glad it turned out so delicious!
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 😋
Thanks so much for sharing what you did. That all sounds so delicious and I’m so happy you enjoyed them! 🙂
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
I’m so happy you enjoyed your veganized version! Thanks for sharing what you do!
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
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.
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!
Making these for dinner tonight. Yumm! Going to double it so I can have one tray as a freezer meal.
I love doubling recipes! It saves so much time – especially on busy nights! Glad you enjoyed them!