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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

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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. Anne says:

    5 stars
    This recipe is one of our favorites! I make it almost everytime we have company!

    1. Lil'Luna Team says:

      Yay!! I’m so glad it’s a hit!

      1. Cheryl Saville-Miller says:

        5 stars
        I work as a cook at the local American Legion. I tripled this recipe and made it as a special recently.I sold out in just over an hour with rave reviews. Thanks for the recipe.

  2. Amanda Kaz says:

    5 stars
    I left out the sour cream, just trying to watch some calories, and it was still decadent and delicious. Big family hit and so easy to prepare. Leftovers a equally as good, too.

    1. Lil'Luna Team says:

      Glad to hear it was still delicious without the sour cream. Thanks for sharing and giving the recipe a try!

  3. Cibely Melo says:

    5 stars
    Made this last night and it was probably the best green chile chicken enchiladas I’ve ever had! Will be making it again in the future! Thank you!!

    1. Lil'Luna Team says:

      You’re welcome! I’m so glad you enjoyed the enchiladas!!

  4. Janice says:

    Having lived in California for over 20 years I had many Mexican friends and their moms taught me to do authentic cooking. One thing you do not put in yours that I kind of miss on the inside with the chicken is sliced black olives and green onions. Which also go on the top before you put it in to bake. They usually Lightly fry their corn tortillas to soften them but I really do like heating the enchilada sauce in softening and that way much better.

    1. Lil'Luna Team says:

      You could definitely add those in! They sound yummy!

  5. Jennifer Amanda Welsh says:

    Can I use flour tortillas in this recipe?

    1. Lil'Luna Team says:

      You can! Either one works, just depends on what type of tortilla you prefer. If you use flour, you do not need to the tortillas in sauce before rolling.

  6. Kyra Rudhe says:

    5 stars
    Absolutely the easiest way! Love the dipping of the tortillas before, warming them up in microwave has never been the best. I went ahead and mixed the sour cream with the chicken mixture to keep it easy. Also went half and half on green and red sauce cuz I like the spice! Glad I found you!

  7. Patricia says:

    Can I freeze this for later?

    1. Lil'Luna Team says:

      Yes, you definitely can! We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several months.

      To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes.

  8. Lisa says:

    5 stars
    This is one of my husbands favorites! So easy and delicious!

  9. Danielle says:

    I love this recipe! I had never put the sour cream inside an enchilada like that and it’s a real game changer. Thanks for another great recipe!

    1. Amanda says:

      5 stars
      I love this green chili chicken enchiladas so good from lil luna, you rock girl

  10. Bridget says:

    5 stars
    So tasty 😋 These are a family favorite for Tuesday nights. They come together quickly for our busy nights.