Chicken enchiladas, especially these green chili chicken enchiladas, hold a special place in our hearts because they were the very first recipe we learned to make, and they’re a perfect example of how our Mexican heritage shines through in our cooking.
Since then, they’ve been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner! We make them almost weekly and love to whip them up for dinner guests making them one of our signature dishes!
The flavors of green chiles + loads of chicken and gooey cheese make them absolutely irresistible – it’s no wonder they’re ALWAYS a hit!
Serve them alongside our famous Mexican Rice and Canned Refried Beans for a complete Mexican feast!
Why you’ll love it + Why it works:
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly. Green chile chicken enchiladas are our favorite recipe to store in the freezer for a rainy day!
- Warm sauce softens tortillas. A quick dip prevents cracking and makes rolling easy.
- Sauce coverage keeps them tender. Baking covered in sauce prevents dry enchiladas and keeps them moist.
Green Chili Chicken Enchiladas Ingredients
- Shredded cooked chicken (2 cups): Tender protein that soaks up the tangy green sauce and keeps each enchilada hearty. Baked Chicken breast, rotisserie chicken, or even Shredded Chicken (canned chicken can be used but we do not prefer it).
- Shredded Colby Jack cheese, or Mexican blend cheese, divided (2 cups): Half melts inside for creamy pull, the rest finishes bubbly on top. Or Mexican blend, grated marble Colby jack, cheddar cheese, Monterey jack cheese and pepper jack cheese blends all work well.
- Chopped green chiles (1, 4-ounce can can): Mild heat and bright chile flavor that defines the dish. For a milder flavor use diced green bell peppers. For extra heat use diced jalapenos.
- Garlic salt and pepper (to taste): Quick, even seasoning that boosts savory notes.
- Las Palmas green chile enchilada sauce (1, 28-ounce can): Tangy, silky sauce for dipping tortillas and smothering the pan. Or make homemade Green Enchilada Sauce.
- Corn tortillas, 6 inch (8): Classic texture and flavor; dipping them in hot sauce keeps them pliable and prevents cracking. 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.)
- Sour cream (1 cup): Adds cool creaminess inside each roll for a luscious, balanced bite.
- toppings (optional) – olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn
How to Make Chicken Enchiladas
PREP. Preheat the oven to 350°F.
FILLING. In a large bowl, combine shredded chicken, 1 cup of cheese, green chiles, and salt and pepper to taste.
SAUCE. In a small skillet, bring the 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.
- Roll the tortilla and place seam-side down in 8×8-inch (or 9×9) 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. Let them cool a few minutes before serving. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
Kristyn’s Recipe Tips
- Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
- Be sure to dip the tortillas in the hot sauce so they can soften and won’t crack when rolled.
- Use about ⅓ cup filling per tortilla as written for even portions and tidy rolls.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- Arrange seam side down and snuggle rolls close so they do not unroll while baking.
- Freshly shredded cheese melts better than packaged cheese.
- Bake until the edges bubble and the top cheese melts with a few golden spots for best flavor.
Green Chili Chicken Enchiladas Recipe
Equipment
Video
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
- 1 (4-ounce) can can chopped green chiles
- garlic salt and pepper to taste
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- 8 (6-inch) corn tortillas
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Place a tortilla in a 9×11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
- Roll the tortilla and place seam-side down.
- Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
Notes
- Make sure to dip the tortillas in the sauce so they can soften and won’t crack when rolled.
- Freshly shredded cheese melts better than pre-shredded packaged cheese.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an airtight container and refrigerate or freeze it.
To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.
Complete The Meal
Side Dishes
Homemade Spanish Rice Recipe
45 mins
Easy Esquites Recipe
20 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
More Enchiladas
Desserts
Cheesecake Chimichanga
30 mins
Churro Cheesecake Bars
40 mins
Mexican Wedding Cookies
1 hr 26 mins
Easy Tres Leches Cake
4 hrs 32 mins
Collections
This recipe was originally published June 2010.
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!