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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. Angelica says:

    To make the tortillas even MORE pliable, warm them up on the comal or a big pan to just warmed through, then lay them one on top of the other in a thick kitchen towel (1 or 2). The moisture from the tortillas will get trapped in the towel and “steam” them so they’re soft and pliable. Leave them in the towel as you work through the stack. Or, if you have one, use one of those big styrofoam tortilla warmers.

    1. Lil' Luna says:

      Thanks for sharing that tip!

    2. Teri says:

      5 stars
      I’ve hated making enchiladas in the past because of the hassle and mess in dipping the tortillas in sauce and/or frying them a little before filling with the meat and rolling, so I tried Angelica’s suggestion, and it worked great! I also changed the recipe a little by adding sauteed onions and garlic, cumin, and chopped cilantro to the meat mixture, and after scooping the meat mixture on a tortilla I added just a little greek yogurt, and I used a mixture of cheddar cheese and pepper jack.

      1. Lil' Luna says:

        Glad you liked them & the changes sound great! Thank you!

  2. Donna Leonard says:

    5 stars
    I made this recipe tonight to high praise from my family. It will be a favorite I do believe. Thank you so much.

    1. Lil' Luna says:

      I love hearing that!! Thanks so much for letting me know!

  3. Barb says:

    5 stars
    JUST LOVE your site! ALL YOUR RECIPES are sooooo DELICIOUS! takes me back home with every
    bite

    1. Lil' Luna says:

      Thanks so much, Barb!! You are too nice 🙂 I’m glad you found some recipes to try!

  4. Car says:

    Is the only reason you put the tortillas in sauce is to soften them? I did that and they were falling apart on me. I just microwaved the rest and dipped them in the sauce. I forgot the sour cream….hopefully it will taste the same just putting it on when we eat them.

    1. Car says:

      5 stars
      The enchiladas were really good! Even with the sour cream not on the inside but added later on top.

      1. Lil' Luna says:

        So glad to hear!!

  5. Tamara Butcher says:

    5 stars
    I love this dish but I totally cheat with the chicken and use a rotisserie chicken

  6. Dalia Rodriguez says:

    Add me on to receive your recipe posts … so simple!!!

  7. Ashley says:

    Do you have instructions for cooking if they are frozen? Thanks! These look yummy!

    1. Lil' Luna says:

      I haven’t tried, but it would be the same. The cooking time might be more, but I wouldn’t know how much more. I would just keep an eye on it after the 20 minutes and a few minutes each time. Hope that helps! Thanks so much!

  8. rdubette says:

    5 stars
    Would not recommend. Came out in one soggy, gelatinous blob. Way too much sour cream for recipe. I would only recommend 3/4 for the 9×13 recipe. I would fry the corn tortilla in a pan beforehand, as dipping it in the green chili sauce does nothing but make it soggy.

    Note: I tried to rate one star, but it would only let me rate five star.

    1. Lil' Luna says:

      SO sorry you had troubles!! I haven’t had that issue before, so I wonder what happened? Thanks for giving it a try, though!!

    2. Barbsra says:

      5 stars
      Not sure what you did wrong but we love this recipe just as it is. I am 75 and make enchiladas often.

      1. rdubette says:

        I didn’t do anything wrong.

    3. Mel says:

      Barb is rude

  9. Deborah says:

    Recipe looks delicious but can you use can chicken instead of fresh?

    1. Lil' Luna says:

      Of course!! Whatever is easiest 🙂 Hope you like!!!

  10. Terry says:

    5 stars
    These are AMAZING, easy, too. Can’t wait to try your other Mexican recipes

    1. Lil' Luna says:

      Thanks Terry!!! Give some others a try and let me know what you think…I have some yummy ones on there!