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Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it’s freezer-friendly!

Green Chili Chicken Enchiladas served on a plate and topped with tomatoes.
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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 for chicken enchiladas - Chicken, cheese, and green chilies mixed in a glass bowl.

Ingredients

  • 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

  1. PREP. Preheat the oven to 350°F.
  2. FILLING. In a small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (4½-ounce) can green chiles, salt, and pepper.
  3. SAUCE. In a small skillet, bring 1 (19-ounce) can of enchilada sauce to a boil. Remove from heat.
  4. 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.
  5. 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.

Close up image of our green chili chicken enchilada recipe on white plate.

Complete The Meal

Side Dishes

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4.99 from 658 votes

Green Chili Chicken Enchiladas

By: Lil’ Luna
Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights – plus, it's freezer-friendly!
Servings: 4
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

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

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. 
Can I make these in a 9×13 pan? Of course! Just double the ingredients and follow the same instructions.
Make ahead of time. 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.
Storing. 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.
Freeze. 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.

Nutrition

Calories: 588kcal, Carbohydrates: 32g, Protein: 30g, Fat: 38g, Saturated Fat: 20g, Cholesterol: 122mg, Sodium: 1700mg, Potassium: 342mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1810IU, Vitamin C: 15mg, Calcium: 534mg, Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to keep enchiladas from being soggy?

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 ahead of time?

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.

How to store enchiladas??

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.

How to freeze enchiladas?

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.

Can I make these in a 9×13 pan?

Of course! Just double the ingredients and follow the same instructions.

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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4.99 from 658 votes (356 ratings without comment)

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Recipe Rating




589 Comments

  1. Erica Wyatt says:

    5 stars
    This is one of our favs. All of your enchiladas are so good!

    1. Lil'Luna Team says:

      Thank you!!

  2. Mrs. KBrown says:

    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!

  3. Liz says:

    5 stars
    Love this yummy and easy recipe!

  4. Dana says:

    5 stars
    Greetings,

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

    Have a great day!

  5. Darlene Ryno says:

    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. Lil'Luna Team says:

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

  6. Keda says:

    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 😋

    1. Lil'Luna Team says:

      Ooh that sounds delicious! So glad you enjoyed the recipe!

  7. Crissy says:

    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. Lil'Luna Team says:

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

  8. steve says:

    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.

    1. steve says:

      5 stars
      i made these tonight with the onions and peppers on top but i also threw in some bacon to the meat mixture

      1. Lil'Luna Team says:

        Ooh I bet the addition of bacon in these is delicious. Bacon is always a good choice! 🙂

    2. Lil'Luna Team says:

      Sounds tasty!! Thanks for sharing what you do!

  9. Jill says:

    5 stars
    This dish was so easy and DELICIOUS!!

    1. Lil'Luna Team says:

      Yay! That’s what we are all about here…. easy, quick and yummy. So glad to hear you enjoyed it!

  10. Tina Sybil Thompson-Rawlins says:

    5 stars
    Great lil enchilada recipe, easy and delicious 😋

    1. Lil'Luna Team says:

      Thank you!! So glad you enjoyed the enchiladas!