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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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589 Comments

  1. Delia Halko says:

    Do you have a cook book?

    1. Kristyn Merkley says:

      I do not have one sold in stores or anything, but I have EBooks 🙂 They are on my blog, under the shop tab. Hope you’ll take a look 🙂

  2. Pat says:

    5 stars
    There’s nothing I love more than Mexican food!!! Thanks so much for sharing all your recipes! Must have these enchiladas this weekend. 🙂

    1. Kristyn Merkley says:

      We LOVE Mexican food too!! I am so glad to share 🙂 Let me know what you think of these enchiladas! They are so good!

  3. Ron says:

    5 stars
    This looks like a pretty easy straightforward recipe. I wonder if you’ve ever marinated the chicken first or maybe it doesn’t need it? I think I’m going to cook the chicken first and mix in my green chile powder from NM, in addition to the fresh Hatch’s I have defrosting

    1. Kristyn Merkley says:

      I have not, but I bet that would be good 🙂

  4. McCall says:

    5 stars
    I made these tonight and they were SO GOOD! I am already thinking about the leftovers 🙂 and I’m pretty picky when it comes to Mexican food!! Can’t wait to make them again for a bigger crowd! Thanks for the recipe!

    1. Kristyn Merkley says:

      You are so welcome!! They are my fav! I am glad you liked them! Thank you!

  5. ALYJO says:

    5 stars
    Thuan recipe was AWWWWWESOME, only thing I would recommend is cooking the corn tortillas in hot grease for a bit. Not too long but just enough so they don’t fall apart when serving!

    1. Kristyn Merkley says:

      I am glad you liked it! Yes, I like to dip them in the sauce to soften them a bit, first. Thank you for letting me know!

  6. Heather says:

    5 stars
    Really delicious and simple to make. Thank you!

    1. Kristyn Merkley says:

      I am happy to hear that! Thank you so much for sharing!

  7. cheri says:

    5 stars
    Recipe great!

    1. Kristyn Merkley says:

      Thanks so much!! Glad you liked it!

  8. Christy Allen says:

    5 stars
    Sounds really need to try it

    1. Kristyn Merkley says:

      I hope you do 🙂 Let me know what you think. Thank you so much1

  9. Julita G Sosa says:

    Hello
    love the recipes with white sauces!!!! please i can not do red sauce.

    1. Kristyn Merkley says:

      I’m glad you do!! It’s a nice change from red sauces 🙂

  10. andrea says:

    5 stars
    hi, i’m thinking of making this for super bowl sunday, however i won’t be able to make it on the day of because i have church in the morning!! so i’d make it saturday night. what would you recommend as far as reheating it the next day? plop it into the oven? if so, for how long?

    1. Kristyn Merkley says:

      Yes, I would just stick them in the fridge the night before & just follow the recipe for heating 🙂 Hope you like them!

    2. Kiersten says:

      Maybe I missed something, but the recipe calls for a cup of sour cream. The instructions only mention 2 tablespoons of sour cream though so what do I do with the rest of it?

      1. Lil'Luna Team says:

        So you will add about 2 Tbsp of sour cream when filling each individual enchilada (along with the chicken/cheese mixture). By the time you fill all of the enchiladas, it will equate to about 1 cup of sour cream total. So 1 cup of sour cream divided into about 2 Tbsp per enchilada. Hope that helps clear up any confusion! 🙂