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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 was easy to prepare and tasted delicious! I will definitely be making this regularly!!
I love this quick and easy enchilada recipe! It’s like the comfort food of Mexican food!! Most of all I love all of Kristen’s tips and tricks to making the recipe even better!! This is a go to easy staple recipe everyone will love!
I made the chicken enchilada casserole and it was delish! So easy to put together and enough to freeze for later. Thank you❤️
I LOVE these enchiladas! The recipe is easy, contains ingredients I always have on hand, and is a family favorite! We have these enchiladas almost every month.
Loved this recipe❣️
I combined the chicken, cheese, chiles, sauce, and sour cream together and then filled my tortillas. Great memories.
This is our family’s favorite chicken enchilada recipe. It’s so easy and delicious! We love this with black beans and Mexican rice. And if you don’t like the ease and convenience of store bought ingredients you can always use your own fresh roasted green chilis and homemade enchilada sauce. But sometimes busy moms need quick and easy recipes! Thank you!!
No. Just no. We have our green chile freshly roasted and buy 3 boxes to last til roasting time comes back around. This recipe is extremely different from anything I’ve ever been taught. Canned Chile? Enchilada sauce? No just no. This is not enchiladas. This buy everything pre-made at the grocery store. I’d love to see your green chile stew recipe.
How many enchiladas equal one serving? I’m trying to watch my calories and that info would be helpful. Thanks 🙂
About 2 enchiladas is a serving.
Thank you for sharing your recipe. I made it . My husband and I enjoyed very much. Very easy to make and tasteful. I recommend any one to tray it.
Are these spicy? I’ve never had enchilada sauce or made anything like this. I can’t have too spicy or it hurts my stomach, but it sounds delicious.
No, they aren’t too spicy. I would say mild/medium. But if you are worried about heat, you can reduce the amount of chili powder the recipe calls for. And then add more if you feel it needs more flavor/heat.
I made this tonight as instructed and it seems as if dipping my corn tortillas in the enchilada sauce made my corn tortillas super soggy. I baked it in oven and let it cool and it came out extremely soggy. A big sloppy mess. I was embarrassed to serve this. I’m sure it’s delicious!!! But what did I do wrong?
It could be the brand of corn tortillas… I’d make sure to use a good quality corn tortilla. Some other ways to help prevent them from being soggy are to bake them uncovered and then let them cool a bit to allow steam to evaporate. When dipping the tortillas in sauce, you want to soften the corn tortilla so that it rolls easily, but don’t saturate it. Also, adding too much sour cream or enchilada sauce on top can cause it to be soggy. You can always add more sauce after they have baked. Hope that helps!!