Chicken enchiladas, especially these green chili chicken enchiladas, hold a special place in our hearts because they were the very first recipe we learned to make, and they’re a perfect example of how our Mexican heritage shines through in our cooking.
Since then, they’ve been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner! We make them almost weekly and love to whip them up for dinner guests making them one of our signature dishes!
The flavors of green chiles + loads of chicken and gooey cheese make them absolutely irresistible – it’s no wonder they’re ALWAYS a hit!
Serve them alongside our famous Mexican Rice and Canned Refried Beans for a complete Mexican feast!
Why you’ll love it + Why it works:
- Feeds the masses. Great for making for company because it’s easy to double (or even triple!)
- Freezer Friendly. Green chile chicken enchiladas are our favorite recipe to store in the freezer for a rainy day!
- Warm sauce softens tortillas. A quick dip prevents cracking and makes rolling easy.
- Sauce coverage keeps them tender. Baking covered in sauce prevents dry enchiladas and keeps them moist.
Green Chili Chicken Enchiladas Ingredients
- Shredded cooked chicken (2 cups): Tender protein that soaks up the tangy green sauce and keeps each enchilada hearty. Baked Chicken breast, rotisserie chicken, or even Shredded Chicken (canned chicken can be used but we do not prefer it).
- Shredded Colby Jack cheese, or Mexican blend cheese, divided (2 cups): Half melts inside for creamy pull, the rest finishes bubbly on top. Or Mexican blend, grated marble Colby jack, cheddar cheese, Monterey jack cheese and pepper jack cheese blends all work well.
- Chopped green chiles (1, 4-ounce can can): Mild heat and bright chile flavor that defines the dish. For a milder flavor use diced green bell peppers. For extra heat use diced jalapenos.
- Garlic salt and pepper (to taste): Quick, even seasoning that boosts savory notes.
- Las Palmas green chile enchilada sauce (1, 28-ounce can): Tangy, silky sauce for dipping tortillas and smothering the pan. Or make homemade Green Enchilada Sauce.
- Corn tortillas, 6 inch (8): Classic texture and flavor; dipping them in hot sauce keeps them pliable and prevents cracking. 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.)
- Sour cream (1 cup): Adds cool creaminess inside each roll for a luscious, balanced bite.
- toppings (optional) – 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 large bowl, combine shredded chicken, 1 cup of cheese, green chiles, and salt and pepper to taste.
SAUCE. In a small skillet, bring the 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.
- Roll the tortilla and place seam-side down in 8×8-inch (or 9×9) 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. Let them cool a few minutes before serving. Serve with favorite toppings like Pico de Gallo, Sweet Salsa Verde, Homemade Salsa, and Guacamole.
Kristyn’s Recipe Tips
- Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.
- Be sure to dip the tortillas in the hot sauce so they can soften and won’t crack when rolled.
- Use about ⅓ cup filling per tortilla as written for even portions and tidy rolls.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- Arrange seam side down and snuggle rolls close so they do not unroll while baking.
- Freshly shredded cheese melts better than packaged cheese.
- Bake until the edges bubble and the top cheese melts with a few golden spots for best flavor.
Green Chili Chicken Enchiladas Recipe
Equipment
Video
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
- 1 (4-ounce) can can chopped green chiles
- garlic salt and pepper to taste
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- 8 (6-inch) corn tortillas
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Place a tortilla in a 9×11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
- Roll the tortilla and place seam-side down.
- Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
Notes
- Make sure to dip the tortillas in the sauce so they can soften and won’t crack when rolled.
- Freshly shredded cheese melts better than pre-shredded packaged cheese.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an airtight container and refrigerate or freeze it.
To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.
Complete The Meal
Side Dishes
Homemade Spanish Rice Recipe
45 mins
Easy Esquites Recipe
20 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
More Enchiladas
Desserts
Cheesecake Chimichanga
30 mins
Churro Cheesecake Bars
40 mins
Mexican Wedding Cookies
1 hr 26 mins
Easy Tres Leches Cake
4 hrs 32 mins
Collections
This recipe was originally published June 2010.
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.
Thanks for sharing that tip!
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.
Glad you liked them & the changes sound great! Thank you!
I made this recipe tonight to high praise from my family. It will be a favorite I do believe. Thank you so much.
I love hearing that!! Thanks so much for letting me know!
JUST LOVE your site! ALL YOUR RECIPES are sooooo DELICIOUS! takes me back home with every
bite
Thanks so much, Barb!! You are too nice 🙂 I’m glad you found some recipes to try!
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.
The enchiladas were really good! Even with the sour cream not on the inside but added later on top.
So glad to hear!!
I love this dish but I totally cheat with the chicken and use a rotisserie chicken
Add me on to receive your recipe posts … so simple!!!
Do you have instructions for cooking if they are frozen? Thanks! These look yummy!
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!
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.
SO sorry you had troubles!! I haven’t had that issue before, so I wonder what happened? Thanks for giving it a try, though!!
Not sure what you did wrong but we love this recipe just as it is. I am 75 and make enchiladas often.
I didn’t do anything wrong.
Barb is rude
Recipe looks delicious but can you use can chicken instead of fresh?
Of course!! Whatever is easiest 🙂 Hope you like!!!
These are AMAZING, easy, too. Can’t wait to try your other Mexican recipes
Thanks Terry!!! Give some others a try and let me know what you think…I have some yummy ones on there!