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These chicken enchiladas are quick, simple, delicious and make a great freezer meal!
A family go-to!
Because of my heritage, I’ve learned how to make so many Mexican recipes – and this chicken enchilada recipe is the FIRST Mexican dinner I learned to make.
Since then, it’s been made countless times and we’ve established enchiladas as a family favorite dinner!
WHY WE LOVE Chicken ENCHILADAS
- Any and every night. A 20-minute prep time makes these perfect for a quick dinner and entertaining.
- Restaurant quality at home!
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly.
- PREP TIME: 20 MINS
- COOK TIME: 20 MINS
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 – Add 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 small bowl, combine 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
- SAUCE. In a small skillet, bring 1 (4½-ounce) can 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 green chili chicken enchiladas for 20 minutes.
PRO TIP: How to 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.
What to Serve with Chicken Enchiladas?
The Mexican side dish options are endless for this chicken enchilada recipe.
- Mexican Rice, Cilantro Lime Rice
- Homemade Salsa, Pico de Gallo, Guacamole
- Refried Beans
- Homemade Tortilla Chips
- Esquites, Mexican Corn on the Cob
- Chicken Tacos
Or change it up and make these enchiladas: Red Cheese Enchiladas, Cream Cheese Enchiladas, Creamy Chicken Enchiladas, Beef Enchiladas.
For more collections, check out: Mexican Dinner Ideas and Chicken Dinner Ideas.
Chicken Enchilada Recipe
This chicken enchilada recipe is quick, easy, and perfectly spiced. They are a top-requested family favorite!
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 2 cups shredded chicken, 1 cup of cheese, 1 (19-ounce) green chiles, salt, and pepper.
- In a small skillet, bring 1 (4½-ounce) can 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 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 for 20 minutes.
Video
Notes
FOR A 9×13 PAN… INGREDIENTS:
- 3 – 4 CUPS CHICKEN
- 3 CUPS MONTEREY JACK CHEESE
- 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
- 12-15 CORN TORTILLAS
- 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
- 1 1/2 – 2 CUPS SOUR CREAM
- SALT & PEPPER
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.
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Recipe FAQ
How to Keep enchiladas from being soggy?
- Bake uncovered and let them cool a bit to allow steam to evaporate.
- Soften the corn tortilla so that it rolls easily, but don’t saturate it.
- Adding too much sour cream or enchilada sauce can cause it to be soggy. You can always add more sauce after they have baked.
How to Make Ahead Enchiladas 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 Chicken Enchiladas?
- If stored properly, chicken enchiladas can last in the refrigerator for up to 4 days. Reheat in the microwave or on low in the oven.
How to 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.
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.