Green Chile Chicken Enchiladas

Main Dishes · Recipes · April 17, 2018

One of our favorite Mexican dishes – Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas!

Easy Enchilada Recipe

Did you know I’m half Mexican? Anyone who knows me is pretty surprised when they find this out because I’m pretty darn white.Β Although I may be white I still LOVE to cook Mexican dishes. One of the recipes I make all the time is Green Chile Chicken Enchiladas. Not only are they so easy but they are so good and are a hit at any function! I also like that they are easy to make in mass quantities and are also good if you make and freeze them.

They only require a few ingredients to make, including:

  • corn tortillas
  • chicken
  • sour cream
  • green chiles
  • cheese
  • salt & pepper
  • enchilada sauce – Las Palmas Mild Green Chili Sauce is our favorite!

I usually have all these ingredients on hand so we make them quite often. It’s also a great recipe to make to give to those who are stocking up on freezer meals. I love giving these enchiladas (frozen) to new moms so they have a simple and delicious dinner for their families. πŸ˜‰

NOTE: To cook if frozen, just take out of freezer and let thaw completely before putting in the oven.Β 

best chicken enchiladas

Dip each tortilla in the warm sauce to make it more pliable.

How to Make Chicken Enchiladas:

Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!

  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
  2. In a small skillet, bring enchilada sauce to boil and then remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down 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 OR I use the squeeze sour cream).
  5. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
  6. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.

From here you’ll just bake the enchiladas for about 20 minutes. If these were made ahead of time and were refrigerated, you may need to cook for an additional 5 minutes or so.

This recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan. πŸ˜‰

green enchilada sauce

This is after you have dipped the tortillas in the hot enchilada sauce, added some chicken and some sour cream.

green chile enchiladas

All rolled up in the pan!

Easy enchiladas

Enchiladas are the best!! We’ve made several versions before, but for a standard chicken enchilada recipe, this is our go-to. We also have a more American version with flour tortillas that you can check out HERE.

We love making these other dishes to go along with this recipe:

For more enchilada recipes, check out:

Chicken Enchiladas Video:



4.74 from 41 votes

Easy Chicken Enchilada Recipe

One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 588 kcal
Author Kristyn Merkley


  • 2 c chicken cooked and shredded
  • 2 c monterey jack cheese shredded
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 c sour cream
  • 6-8 corn tortillas
  • 4.5 oz can chopped green chiles
  • salt and pepper


  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.

  2. In a small skillet, bring enchilada sauce to boil. Remove from heat.

  3. Dip each tortilla into heated sauce for a few seconds to soften.

  4. Spoon β…“ cup of chicken mixture and 2 tablespoons sour cream down 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)

  5. Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.

  6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.

  7. Bake 20 minutes at 350.

Recipe Notes

  • 3 – 4 CUPS CHICKEN
  • 1Β 1/2 – 2 CUPS SOUR CREAM
Nutrition Facts
Easy Chicken Enchilada Recipe
Amount Per Serving
Calories 588 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 20g 100%
Cholesterol 122mg 41%
Sodium 1700mg 71%
Potassium 342mg 10%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 11g
Protein 30g 60%
Vitamin A 36.2%
Vitamin C 18.2%
Calcium 53.4%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.


easy chicken enchilada recipe

Recipe Notes:


  • 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
  • 1Β 1/2 – 2 cups sour cream
  • salt & pepper
For more favorite Mexican dishes, check out:
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    CommentLuv badge



    heaven help me – I am ALL over this! and even though we're having "killer nachos" tonight, we're having this tomorrow.

    Megan - A Ruffle In Time

    i am in love with all your recipes! i'm a sucker for mexican food and this has me SO hungry! will defintely have to add this to my "gotta make it" list!!


    Just tried this recipe and it was AAAMMMAAAAZZZIIINNNGGGG!!!! Thanks for sharing! Can't wait to try some more!


    This post has been removed by the author.


    I am SHOCKED that this has been pinned SO many times, yet you only have FOUR comments! What the heck? Well I just wanted to let you know that I’m pinning it and I WILL be making it once it’s not 100+ degrees here. πŸ™‚


      Lil' Luna

      LOL! You’re so funny!! I just pinned it for the first time this week. It’s one the first recipes I made and I am just now going back and pinning them on Pinterest. Only took me two years, haha!! It really is so good – I hope you like it!! PS – How are you??


    Thanks just needed the cooking time for the dish for the S.O. I went to the school in Central NM .(Do a Goolge that should narrow it down) Enchilada nignt became a very special night and 25 years later I still try to recreate the taste

    Johnnie (Juanita) Barton

    I am too 1/2 Mexican. My father is full blooded Mexicam but he is the palest Mexican you will ever see so I am also very pale. Too bad my Mom was Mexican like yours because I don’t get the awesome family Mexican recipes! People are amazed when I tell them my heritage. The only way I knew my Granpa was talking to me is when he called me “Juanita” which is Spanish for Johnnie. I am so proud of my heritage and it is good to see another “pale” Mexican!


    Being a full-blooded Mexican American from South Texas, I too, grew up eating and learning the cooking ways of my mother and other family members. I have to say that your recipes are exactly like the ones I make, too and can attest that they are simply delicious! Mexican food isn’t supposed to be spicy hot, just flavorful. The heat is added after to each individual likings. Please keep sharing your traditional everyday Mexican recipes because sometimes you’ll print one that will remind me that I haven’t had in a while.

      Lil' Luna

      Thanks for the sweet comment, Olga! I will keep posting our favorite Mexican meal recipes. πŸ™‚


    Thank you for this recipe, now my family will have some great enchiladas tonight. Quick question, what sides do you usually throw in with this?


    Nice recipes. Thank you so much.


    I just came across this recipe, and noticed that you don’t have to fry the tortillas in oil to get them soft. Do they really soften up in the sauce? If so, that is awesome!! I hate having to fry my tortillas. πŸ™‚ I can’t wait to try this recipe! Thanks!

      Lil' Luna

      The sauce will soften the tortillas – they’re great! Let me know if you give them a try. πŸ™‚

    Ursela Escalante

    I’m actually making it right now. But I just wanted to know, when you stick it in the oven to bake it, should it be covered with foil???

      Lil' Luna

      So sorry I didn’t see this earlier. I don’t cover my enchiladas, and they always turn out great. Hope that helps.


    Would I be able to make the enchiladas ahead of the day before and it still turn out delicious? My family is really excited to try it!

      Lil' Luna

      YES!! I make these ahead of time on a regular basis. I also freeze them too. πŸ™‚


        Hi! These look amazing and I love the idea of an easy freezer meal. At what point do you freeze them? Thanks!!

          Kristyn Merkley

          I would just freeze them before you would bake it. Then they are ready to bake & eat!! Enjoy!

    Kristi B

    For the recipe you said to use 8-12 corn tortillas, but in one of the pictures it shows 15 corn tortillas in the pan. Did you increase any of the amounts of chicken or sauce to get 15 enchiladas? We are a family of 7, and I want to make sure this makes enough for us. I would like it to make at least 14 enchiladas. Thanks!

      Lil' Luna

      Typically, this makes about a dozen, but if I put in tid bit less chicken and sour cream then I can definitely get 14-15 tortillas in the pan. Hope that helps! πŸ˜‰


    I made this tonight and it is absolutely delicious! I can’t wait to make it for my children when they are all home from college. I appreciate comments from people who MAKE the dish , then post a comment. It is more helpful . Any dish can look amazing but looks do not equal taste. This dish looks and taste fabulous! Thanks for posting!

      Lil' Luna

      Hi Chris! Thanks for stopping by and for commenting. I appreciate it!! This is one of our favorite recipes too. In fact, I’m making Saturday for friends. We think it’s simple and so delicious, and I’m so glad you feel the same way. πŸ˜‰


      My sentiments exactly! Thank you for the comment. πŸ™‚ I just found it and am making it tomorrow for dinner and I’ll be back to report.


    I too am also a halfer πŸ˜‰ and my grandpa who was 100% mexican used to make his enchiladas JUST like this! When I got married this was the only thing I knew how to make, glad to see I’m not the only one who uses the sauce to soften the tortillas. *you can also microwave them on a paper towel for 1 min per 5 tortillas for xtra softness*
    Ashley recently posted..FebruaryMy Profile

    Mary Ann prior

    Love your recipes


    I also microwave my tortillas so they are very soft and won’t break when rolling. I add sliced olives and diced onions (from frozen package).


    I make these using the exact same ingredients, but later as a casserole. Just as yummy and even easier. Sauce on bottom, layer of corn tortillas, layer of chicken, layer of cheese, layer of sour cream, repeat. Soooo easy. Soooo yummy!

    Holly Davis

    I loved the recipe and especially the extra comments and suggestions within the recipe. Seeing your picture and knowing you love your family made me want to choose this recipe. It just made it more personal and caring.
    Thanks, Holly Davis RNC

      Lil' Luna

      I’m so glad you liked it, Holly! I hope you can find even more recipes on the site that you enjoy. πŸ™‚


    One of our favorites! Such a great tasting and simple recipe. Thank you!

      Lil' Luna

      It’s one of our favorites, too and it’s so easy to make! Thanks for stopping by!!


    The only thing I can think about suggesting is editing the recipe. I’m not a first time cook so I read between the lines but for someone that has to follow the recipe word for word they might forget to put the cheese and green chili’s in with the chicken. Something different that I did was use Greek yogurt to replace the sour cream and mixed it with cilantro, onion and mascarpone cheese. I’m about to put these things together! Thank you for the recipe!

      Lil' Luna

      You’re welcome! Greek yogurt is a great substitute for sour cream. It’s great that anyone can mix in their favorite ingredients with it! Hope you like it!!


    Looks delicious I’m going to attempt to make these tonight. However, you put them in the crock pot I see.. do you put water or anything on there with them or just the chicken itself?

      Lil' Luna

      You’ll want to add enough water or chicken broth to cover the chicken. You can also add your favorite seasonings. Hope that helps!! Hope you also like this recipe, as much as we do!!

    Somerset Gallmeyer

    I have now made batch #3 with minor tweaks. I add garlic to the meat and Saxon Goya (Mexican spice mix) to the sour cream. My hubby says these will make him fat!

      Lil' Luna

      LOL!! I’m so glad you all like them! I’ll have to try that next time!! Thanks so much!

    Kyle Eid

    These look amazing! Do you have a recipe for green enchilada sauce? I live overseas and cannot buy it- but I would love to try this recipe. thanks!

      Lil' Luna

      I buy the las palmas green chile enchilada sauce. I don’t use a homemade recipe. Can you buy that where you are?


    The Luna family I knew in Tempe, Az, years ago called these Gringo Enchiladas. If Olivia is part of your family, I would love to make contact with her again if she is willing.


    This was definitely a hit with my son and daughter they loved it. Definitely will make again. Can’t wait to try other recipes. πŸ™‚

      Lil' Luna

      Hooray!! So happy to hear that! Thanks so much for letting me know!


    Unless I missed it, I didn’t see anyone make a comment about the cheese. All the pictures show white and yellow cheeses but the recipe only calls for Monterey Jack. So I take it that you also use some type of shredded cheddar also?

      Lil' Luna

      I probably used a marble colby-jack cheese. You can honestly use what you have on hand. Sometimes I use the Mexican blend, too. Hope that helps!!


    Love your recipes


    Made this exactly and it’s great! BTW, Mexico is a country where many Europeans immigrated to, just like the USA, so not all Mexicans are dark. πŸ’›πŸ’›πŸ’›

      Lil' Luna

      Haha πŸ™‚ Thanks!! I’m happy that you liked this recipe!! Thanks for sharing!


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

      Lil' Luna

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


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

      Lil' Luna

      Of course!! Whatever is easiest πŸ™‚ Hope you like!!!


    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.

      Lil' Luna

      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


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

      Lil' Luna

      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!

    Dalia Rodriguez

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

    Tamara Butcher

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


    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.


    JUST LOVE your site! ALL YOUR RECIPES are sooooo DELICIOUS! takes me back home with every
    bite πŸ’œπŸ’œπŸ’œπŸ’œ

      Lil' Luna

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

    Donna Leonard

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

      Lil' Luna

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


    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.

      Lil' Luna

      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.

        Lil' Luna

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


    Cannot get the Las Palmas chicken receipt to print – wanted to try tomorrow

      Lil' Luna

      You may need to check your setting on your computer. They should all be printable. Is your printer connected to your computer?


    A friend of mine made this and used canned breast meat chicken. It was delicious.

      Lil' Luna

      That’s a great option! I’m so glad you liked it! Thank you for letting me know!

    Lisa K

    I’ve made these several times now. My husband would eat them for breakfast, lunch and dinner.
    Q- I’m being lazy tonight, How different would these be layered instead of rolled?

      Lil' Luna

      Haha!! I’m glad he likes them!! I haven’t tried layering them, but I bet they’d be good! Let me know how they turn out. Thank you!


    So I don’t cook, I’m terrible! 😟 My question is how many chicken. Breasts is 3-4 cups? Can you use a rotisserie? I have a raw chicken breast issue, freaks me out. Thanks.

      Lil' Luna

      Yes, you can use a rotisserie! If you want to cook up chicken, I usually estimate that 1 cup=1 chicken breast. I hope that helps you and let me know if you try these πŸ™‚ Thank you!


      Rotisserie is the only way to go in my book! Such a time saver! I use one whole chicken for a 9X13 pan and get about 10-12 enchiladas. The extra flavor of the rotisserie adds a lot to this recipe.We LOVE these enchiladas! Thank you for sharing!!!

    Dorothy J Carden

    I made these tonight. The flavor was great – better than good. But my tortillas just fell apart. It was more like a casserole than enchiiladas. What did I do wrong? Checked the recipe and used the correct amt of everything. Is it possible the amount of enchilada sauce is too much?

      Lil' Luna

      No, the tip is to flash fry them. You just do a quick little dip in the sauce. You don’t have to drench it, because then they may rip easier. They don’t even have to be all covered in sauce. I hope that helps. Also, have a good brand of tortillas πŸ™‚ Good luck for next time!

    Lillian A. Holsworth

    My foster mom was from Jalisco- A great dish of hers was ‘Enhocadatas’
    Soften corn tortillas in pan with oil oil.
    set aside till a pile of tortillas are done.
    In low sided baking dish, put light layer of olive oil or spray with oil .
    Take a softened corn tortillia & smear sour cream on both sides. Fill tortilla with Cream corn, strips of monterey jack cheese + a tiny bit if chilies of your choice. Add good dollop of sour cream. Roll tortilla up. put in baking dish.
    Repeat with all softened corn tortillas.
    Spread sour cream all over top of gikked & rolked tortillas. Sprinkle monterey jack cheese onnyop & some chilies.
    Bake 350Β° gor 20min & check.. may need 10more min. Delicious


    I love this recipe, though I did make it my own, by adding cumin and Better than Bullion chicken base and I found low carb corn tortillas, both yellow and white. I also added cream cheese to the sauce which made it thicker. My whole family loved it and my very picky eater grandson who is 6 years old, even went back for seconds, (I don’t know if I’ve ever witnessed him doing that before). It was definitely a hit. Thank you so much for the recipe!

      Lil' Luna

      You are so welcome and your changes sound great! I’m glad you liked it!


    I’m wanting to make this later this week for freezer meals. Have you done that with this dish? If so how did it turn out? Did you adjust the cooking time or temperature?
    This looks delicious!!!

      Lil' Luna

      I have not. I would freeze it, before cooking, then take out when you are ready to eat it & follow the recipe for baking. I hope you like them. Let me know what you think πŸ™‚


    If I freeze this what is the best time/temp to re-heat?

      Lil' Luna

      I would freeze them before baking them, then just follow the instructions about baking. Hope that helps!


    Hi hope you are well
    I live in the UK so we dont get this sauce , however would you be able to give me the ingrediants thats in the sauce so i can make it at home , i cant wait to make this dish but unfortunatly we dont get the La Palmas green chile Enchilada sauce if not how would i subsitute it
    Thank you

      Lil' Luna

      I do not have one here, but you could always google it & I bet you can find what’s in it πŸ™‚ I hope that helps & hope you find how to make it.


      If you use cream of chicken soup large can, chicken broth to make it instead of water less used thicker the sauce, spices garlic salt, cumin powder, chili powder, ground oregano, onion powder, all to taste at least 1-2 teaspoon fulls except for oregano use 1/2 to 1 teaspoon and 1 tablespoon of chili powder, lots of green chilies diced can 2-4 large diced or frozen fresh chilis from farm to taste for amout and for the heat if u like mild or hot chilis for more heat add jalipino chilis to taste and heat. Use boiled chicken shredded and also Monterey Jack cheese mixed with cheddar at least 1 lb each or more along with diced Onions. Dip tortillas in sauce to soften or soften in towel in microwave. Either roll or layer, sauce, tortillas, chicken, cheese and onions. Repeat until finished cheese on top. Bake 350 degrees until warmed bubbly and cheese melted at least 20-30 minutes serve with sour cream and salsa. Can roll or layer to make casserole double recipe will make 2 9×13 pans layer serves more than rolling does. Salt to taste

    Janet B.

    This recipe is delicious. I made them tonight and my picky hubs loved them, exclaiming “those were very good”. A winner for sure.

      Lil' Luna

      Yay!! I love to hear that!! Thank you so much for letting me know & I am glad you tried it!


    Is there a reason why you pipe sour cream on instead of just putting it in with the chicken mixture?

      Kristyn Merkley

      It is easier, than trying to spoon it on. You don’t have to, if you have an easier way πŸ™‚

    Rhonda Tucker

    Easy to put together for a quick meal. Added olives on top when I baked them and had tomatoes and hot sauce for condiments. Will make them again for sure.


    love this! super easy and tastes great!

    Andrea P

    I make these a lot and love them. Sometimes the enchiladas get a little hard on the bottoms. Any idea why? Has this ever happened to you?

      Kristyn Merkley

      Hmm..are you making sure sauce is poured over evenly. I was just thinking maybe a little burnt, because not enough sauce, but that’s my only guess? Thank you for trying them though!


    If I made these ahead of time , would it still be okay to dip the tortillas in the sauce? Or would it make them soggy? I’m hoping to assemble them ahead of time ( a day before) and before baking to add the remaining sauce and cheese

      Kristyn Merkley

      I haven’t made them that far in advance, maybe just the morning of & they are ok. Just make sure you cover them in the fridge πŸ™‚ Hope you like them!!


    Made your recipe for Las Palmas Chicken Casserole. It was delicious! Reminded me of tamales. A five-star recipe for sure. I was wondering what you thought of using ground beef instead of chicken?

      Kristyn Merkley

      Thank you!! I bet beef would be great. I haven’t tried, but I’m sure it would be just as good!


    Made this tonight! Score!!!! First time making enchiladas and my audience doesn’t really care for enchiladas and we won them over tonight! Thank you for sharing!!!


    How exactly do you freeze and make these? Do you put them in ziplock bags and transfer them to a glass dish when its time to bake? I was going to put them in the freezer in a glass 13×9 baking dish but if i do that the glass will get cold and when I transfer to the oven the glass will shatter.

      Kristyn Merkley

      I would make them & put them in one of those foil pans, then you can just bake them in that πŸ™‚

    Emily Mizzell

    Your recipes look wonderful, from what I can see. I don’t know if the problem is on your end or mine, or somewhere in
    Between. Everything on the site keeps jumping from one subject to the next, faster than I can follow, and it is all out of order. Been difficult to write this. Help! Thank you! Emily

      Kristyn Merkley

      Thank you! I’m not really sure. I don’t see that on my end. I hope it was just a fluke!


    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?

      Kristyn Merkley

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

    Julita G Sosa

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

    Christy Allen

    Sounds really need to try it


    Recipe great!


    Really delicious and simple to make. Thank you!


    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!

      Kristyn Merkley

      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!


    I made these tonight and they were SO GOOD! I am already thinking about the leftovers πŸ™‚ 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!


    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


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

      Kristyn Merkley

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

    Delia Halko

    Do you have a cook book?

      Kristyn Merkley

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


    I tried this & it was amazing & yummy!! BUT the tortillas always come out a little mushy (even though the flavor was amazing). Do you think my sauce was too thin or maybe I poured too much sauce over them-covering them. I followed the directions, though & baked them 5 min less than directions. Thanks.

      Kristyn Merkley

      They do get a little that way, because all the sauce, but not so much, that they fall apart or too mushy to eat. Maybe keep them in that 5 extra minutes πŸ™‚ I am glad you like them, though!


    Looks great, can’t wait to make . Thanks


    I love this recipe! My husband too! We make it on a regular basis! Thx so h!


    I love all your receipts. I’m not the cook, my husband is but he prefers to cook what I like it.


    Made these last nite and they were INCREDIBLE…I only made a few thinking they wouldnt come out right,cause my ethnicity is afro-american and im a true believer in real authentic mexican dishes can knly be made by true mexicans nothing prejudiced just respect for the culture..Came out lovely, ill make the rest tonite..


    Your dishes looks YUMMY! LOOKING forward to making it!



    Cindi Dodd

    i have a recipe similar to this but a casserole, i used 1 cup fat free sour cream, and subbed 1 can of cream of chicken soup in for the remaining sour cream. Otherwise, everything else the same. Love it, a great way to use rotisserie chicken!!!!

    Shannon S.

    Wow, so easy and so good! I put the chicken in the crockpot and let it cook all day. Then just added it to the tortillas. I’ve made many enchilada recipes, and this one was by far my favorite!

      Kristyn Merkley

      That makes me so happy! Thank you for letting me know & thanks for the 5 stars πŸ™‚

    Jess G

    This will be my 2nd time making this. I love how simple it is yet super yummy becasue of the sour cream. I just mix it in with the chicken mixture to have more of a consistent bite. Me and my boyfriend love this recipe thank you!!

      Kristyn Merkley

      I love hearing that!! I am so glad you like them πŸ™‚ Thank you for letting me know!


    Hi ! My name is Lisa and I love to make green chile chicken enchiladas ! I lived in N.M for 30 years and was taught how to make them by a lady who was from Mexico. So when i saw your recipe i had ti tell you thanks for the great memories i had in New Mexico and that dear friend.

      Kristyn Merkley

      Awe, thank you so much!! I am glad it could bring up good memories πŸ™‚ I hope you will give this one try!


    Thank . My family loved the green chili enchilladas


    These were really very, very good. I make red sauce chicken enchiladas the way my grandma taught me, and she worked in a small Mexican restaurant. They are always a hit! I was looking for something less spicy for some of my family so tried these. Frankly, I liked these even better than the red sauce ones! Thank you for sharing!

      Kristyn Merkley

      Love hearing that!! I bet you have some great recipes from your grandma! Thank you so much for sharing πŸ™‚


    I”m so sorry but I forgot to add that I had a healthy substitution in that I used Fage 2% plain greek yogurt in place of sour cream. It worked beautifully! Not soggy, no yogurt flavor, just a creamy filling.


    I am making this recipe tonight. I can’t wait.


    Some of the recipes on Pinterest’s are not that good but this recipe is FANTASTIC! It’s super delicious. I made this today and hubby love it so much. I am a Filipina and I thought I didn’t like Mexican food but omg, this recipe made me love Mexican food now!!πŸ˜‹Thank you for sharing this recipe.

      Kristyn Merkley

      LOL!! Well, I am glad to hear that!! Thank you for trying it & letting me know πŸ™‚


    How do you prepare the chicken before shredding it?

      Kristyn Merkley

      I cook them up in the frying pan or in a crockpot & then have shredded chicken on hand. I’ll just add some salt, little pepper & a little oil.


    I made this recipe last night and absolutely loved it! The only difference I made was that I added jalapenos for some heat! Thanks for sharing


    I love that this is really an easy recipe without the dizzying list of ingredients. I want delicious (sabroso) not time consuming. Yum! Thank you.

      Kristyn Merkley

      You are so welcome!! Thank you for sharing that πŸ™‚ I am glad you liked them!

    Bo Komonytsky

    Not clear how many enchiladas constitutes “one serving”. Please edify.


    We have made this recipe many times, and its always so yummy! Sometimes, we like to use flour tortillas but I think they taste more authentic with corn.

    Sarah Tuckett

    Super Easy! Super Delicious!
    Made with everything I had on hand! Extra easy with Costco Rotisere Chicken that they take off the bone for you and sell in the package.


    This was a winner with my picky kids! I loved the tip on the video about putting the sour cream into a bag to pipe on. How have I never thought to do that before!!!!


    I am not a fan of red enchiladas, so I was excited to try these. I will be adding these to our monthly menu! We paired it with your Spanish rice & the whole family loved it!

    lLinda Orman

    Thank you for making a recipe that is wonderful and so easy for red cheese enchiladas. It was so good. You were on my followers or following I don’t know, but now your gone. I hope you come back. I’m new to all this how do you get rid of the kooks on pinterest that follow you I hate that. Take care Linda

    Tried & True
    Featured On
    Stay Up To Date!
    Need more recipes and creative ideas? Sign-up to receive my free ebook!