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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 recipe is extremely good. The last time I made it the sour cream curdled though. The time before I mixed the sour cream into the chicken mixture instead of layering 2 tablespoons on each one. I have found the layering is prone to curdle. I could feel the texture when I was eating it. Back to mixing it in.
I have really enjoyed cooking many of your recipes, even though living in Alaska I am often limited on what I can get. I have always been able to substitute and get edible food for my 6 kids. I highly recommend people take the time to try your recipes they are enjoyable and not overly costly to make. God Bless your family!!
Thank you so much for giving them a try and for the kind words!!
This looks absolutely amazing. I need to try this. I love your posts and all the amazing recipes you share. Thank you.
can you do this with flour tortillas?
You bet!!
Delicious and quick meal for my family! I use rotisserie chicken from grocery store and it’s amazing, plus an easy hack. Thank you so much for sharing your recipe.
Yes! A rotisserie chicken is a great option for these! So glad you enjoyed them!
I have questions. I used the measurements you listed. I even weighed the tomatillos 🤣 My sauce was very very liquid. So I boiled it down further. It had a bit of a sour bite. My tortillas also crumbled up. Bought them an hour before using, microwaved to soften. They held up wrapping but the final product was more like casserole. It tasted good, if I could get rid of the sour bite it would be even better lol. What I’m getting at is, any idea what I did wrong?
Nothing. Corn tortillas are notoriously fragile. Tomatillos are tangy. And make a thin sauce.. I used the Los Palmas enchilada sauce she suggested and it wasn’t terribly thin. But maybe add less sauce on top if you want it less saucy? I haven’t cooked mine yet. But everything seemed standard to other green chili enchiladas. Keep playing with it! Maybe you just don’t like tomatillos?
Hmmm… I always use the Las Palmas brand of green chile enchilada sauce and haven’t had a sour taste. If you do feel like the tortillas crumble or are soggy, I’d say start will less sauce and then add more as needed. You can always add a little more to the top either before or after baking.
If the corn tortillas were soft I’m thinking it might had something to do with the microwaving it before you used it cuz her recipe called for warming up in the sauce I think what she meant was to dip it in the sauce just before you roll it up you wanted a time and when you pull it out roll it up immediately you don’t put the whole pack in the sauce if that’s what you think she meant That’s really the only thing I can think could possibly be the difference
I have made these easy enchiladas several times and they consistently come out great! They are quick to make, are delicious and you can customize this great recipe by adding a few extra ingredients!
Ms. Kristyn, Aloha I am looking forward to making this recipe sounds great, I don’t believe we really have real authentic Mexican food, I mean we have a lot of Mexican food restaurants and of course ” taco bell! , but nothing like the authentic Mexican food I ate while living in Dallas Texas and boy do I miss it. Your recipes sound and look fantastic and your directions and Soo understandable I am on my way to the store to pick up some ingredients and this Mexican cooking class is” ON “!! And I’m store bound.
Mahalo my friend and again thank you for your time and sharing I know I appreciate you. !!! Peace and Godspeed,
……. Lokelani ☮️🙏🍍🌈❤️🤙🏝️🌈😎
Thank you so much!! I hope you enjoy the enchiladas!!
OMG… these were awesome! I cut the recipe in 1/2 as I am by myself. They were easy and unbelievably good! Thanks so much for sharing!
Now I have dinner for tomorrow too!
Our family’s go to! Thank you! So yummy and easy.