Green Chile Chicken Enchiladas

Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! These enchiladas are a family fav!

We frequently make these enchiladas when we have company over for dinner, because everyone loves them! We always serve them with mexican rice, homemade salsa, and some tacos for an all out Mexican dinner!

Green Chile Chicken Enchiladas in a 9x13 pan

Easy green chile chicken enchiladas

Did you know I’m half Mexican?

Because of that I’ve learned how to make so many Mexican recipes, one of those being today’s Green Chile Chicken Enchiladas (we obviously love enchiladas and have versions for Red Cheese Enchiladas and Beef Enchiladas as well).

Not only are enchiladas 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 super freezer friendly.

This recipe only calls for a few ingredients, including:

  • corn tortillas
  • shredded chicken
  • sour cream
  • green chiles/chilis
  • cheese
  • salt & pepper
  • enchilada sauce (Las Palmas Mild Green Chili Sauce is our favorite, but we also love homemade!)

I usually have all these ingredients on hand so we make them quite often. I love giving these enchiladas (frozen) to new moms so they have a simple and delicious dinner for their families. 😉

Ingredients for chicken enchilada recipe

How to Make Chicken Enchiladas:

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

CHICKEN MIX. Combine the chicken, cheese, green chiles, salt and pepper in a small bowl.

TORTILLAS. Bring enchilada sauce to a boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften (if your tortillas are falling apart during this step, then your tortillas are super cheap and should probably be microwaved instead to soften).

FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (NOTE: The squeeze sour cream packages work great for this!)

ROLL + BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish. T

BAKE. Top with shredded cheese and bake for about 20 minutes.

This easy chicken enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan. 😉

Dipping corn tortilla in enchilada sauce

Making Ahead + STORING

MAKE AHEAD. Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. If you want these to be even better, we suggest taking the excess sauce and placing in an air-tight container and pouring this on and along with the cheese before storing.

FREEZE. We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several month.

To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes.

REHEAT. If stored properly, enchiladas can last in the fridge for up to 4 days. We typically reheat them in the microwave, but you can also reheat on a low heat in the oven.

How to make chicken enchiladas by adding chicken filling and sour cream to a corn tortilla

more Tips + Tricks

Substitutions: Swap the corn tortillas with similarly sized flour tortillas. You do not need to dip flour tortillas in sauce before rolling. Substitute the sour cream for your favorite plain yogurt.

Additions: Add olives, diced onions, sliced jalapenos, cilantro, salsa, chili peppers, black beans, corn

Chicken: Use canned chicken or a rotisserie chicken and shred with fork. Another idea is to keep shredded chicken in the freezer to use in your favorite recipes.

Cheese: Using a different cheese blend can certainly change up the flavor. Try a mexican blend, grated marble colby jack, or a cheddar and pepper jack blend,  

Softening the tortilla without dipping or frying: warm tortillas up the microwave or on a pan in the oven. When they are just warm keep them wrapped in a thick kitchen towel or a tortilla warmer.

Seven chicken enchiladas in a baking dish

What to serve with chicken enchiladas?

The Mexican side dish options are endless!

These are some of our go-to’s

In general, we like to have lots of side options but preferably made by different cooking methods. If the oven is used baking these enchiladas, then we make a side that can done in the slow cooker or on the stove.

Keep that in mind when decided what you want to serve with these enchiladas. 😉

Adding shredded cheese on top of green chile chicken enchiladas

FOR A 9×13 PAN…

Want to make this in a bigger pan? No sweat!

Here is what you’ll need…

  • 3-4 cups shredded 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
  • 1 ½ – 2 cups sour cream
  • salt and pepper

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.

Two homemade Green chile chicken chicken enchiladas served on a white plate

For more enchiladaS, check out:

Chicken Enchilada Recipe

4.96 from 330 votes
These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 588 kcal
Author Lil’ Luna

Ingredients

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

Instructions
 

  • Preheat the oven to 350°F.
  • In a small bowl, combine 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 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 for 20 minutes.

Video

Notes

FOR A 9×13 PAN… INGREDIENTS:
  • 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
  • 1 ½ – 2 CUPS SOUR CREAM
  • SALT & PEPPER

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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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Comments:

  1. 5 stars
    We love this recipe – it’s so easy! Just curious how the cooking time would change if we were to freeze? I’d like to give to a new mom as a frozen meal. Thanks!

  2. Really bad, way too much sour cream and don’t need the cream cheese. I wasn’t expecting traditional enchiladas but these were a mess. My family hated them and we threw them out. I have a recipe I will stick with. I do want to say I have tried other recipes from this website that have been good. I have never left a review before but this was a waste of time and money.

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