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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.
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.
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!
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.
Haha!! I LOVE that! Fingers crossed the recipe did the trick. 😉 So glad to hear that you both enjoyed the enchiladas.
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!
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.
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
Yay!! So glad to hear you all enjoyed the enchiladas!
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! ❤️
Aww, that makes me so happy to hear!! Glad his family enjoyed the enchiladas… and that they reminded you of your grandma. 🙂
PS: The videos are so helpful!
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!
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!
Love this recipe! So good and simple! I have made this a dozen times and my family loves it! ❤❤❤❤❤❤❤❤❤
Oh that makes me so happy to hear! I’m so glad they are a family favorite too!
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. 🙁
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.
Easy to make! I don’t roll up the enchiladas. I just layer the tortillas with the chicken and cheese. Easy!
So more of a casserole version. I love it. That sounds great! Glad to hear you enjoy the recipe!