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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 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!!
Sounds like yummy additions! So glad to hear you enjoyed the enchiladas! Thanks for trying the recipe.
Fabulous! Made this recipe for a group of ladies!! Loved it so much, making it again tomorrow for a few couples
I’m so glad you liked it as much as we do! It’s definitely one of our favorites around here. 🙂
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. 🙂
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!
Thank you!! So glad to hear that these are a hit!
Great taste but after 20 enchiladas fell apart 🙁 Sloppy mess
Maybe I should have cooked them longer
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. 🙂
Baked a 20 minutes at what temperature
350 degrees
I accidentally bought red enchilada sauce instead of green would it work the same?
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.
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.
Oh thank you for the kind words! I’m so glad your family enjoys this recipe!!
So quick, easy and really tasty! Can’t ask for more out of a recipe.
Yay! Couldn’t agree more. 😉 So glad you enjoyed them!
It was so easy to make and it was really very good. I will definitely keep with my recipe collection.
I’m so glad you enjoyed the enchiladas!! Thanks for sharing!
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.
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.
These were so yummy and super easy to make, especially using a rotisserie chicken! Definitely saving this recipe for weeknight dinners!
Rotisserie chicken comes in clutch when in a hurry too! So glad you enjoyed the enchiladas!