Green Chile Chicken Enchiladas

Main Dishes · October 15, 2017

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!

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, like corn tortillas, chicken, sour cream, green chiles, cheese, salt, pepper and enchilada sauce. 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˜‰

How to make enchiladas…

The best chicken enchiladas

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

Our favorite 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!

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

MY OTHER RECIPES

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!

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!

Rolled up and in the pan.

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 BEST enchiladas

Leftover sauce is poured on top and sprinkled with cheese. It’s now ready for the oven!

Easy chicken enchiladas - our favorite enchilada recipe!

AND did I mention how YUMMY they are?!

For more enchilada recipes, check out:

For FULL video instructions, check this out:

Β 

Β 

Β 

How to make Enchiladas:

4.5 from 17 reviews
Las Palmas Chicken Enchiladas
 
One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!
Recipe type: Main Dish
Ingredients
  • 2 cups chicken, cooked & shredded
  • 2 cups monterey jack cheese, shredded
  • 1 - 19 oz. can Las Palmas Green Chile Enchilada sauce
  • 1 cup sour cream
  • 6-8 corn tortillas
  • 1 - 4.5 oz. can chopped green chiles
  • Salt and pepper
Instructions
  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 ⅓ 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. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 20 minutes at 350. Makes 4 servings.
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!
Recipe Notes:

FOR A 9×13 PAN…Β 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
  • 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 *

    Rate this recipe:  

    Comments

    Kameron

    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!!

    Ashlee

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

    Tina

    This post has been removed by the author.

    Anna

    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™‚

    Anna
    http://www.askannamoseley.com

      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??

    Geoffrey

    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!

    Olga

    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™‚

    miguel

    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?

    Liz

    Nice recipes. Thank you so much.

    Kristi

    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.

    Michele

    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™‚

    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˜‰

    Chris

    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˜‰

    Ashley

    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*

    Mary Ann prior

    Love your recipes

    Elle

    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).

    Brenda

    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

    Kristlyn
    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™‚

    Amy

    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!!

    Sarah

    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!!

    Jonathan

    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?

    Sandra

    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.

    Serena

    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!

    Paul

    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!!

    Eq

    Love your recipes

    Sherry

    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!

    Terry

    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!

    Deborah

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

      Lil' Luna

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

    rdubette

    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!!

    Ashley

    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

    Car

    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.

      Car

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

    Barb

    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!

    Angelica

    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!

      Teri

      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!

    Carol

    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?

    Catherine

    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!

    Amy

    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!

      N

      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

    Nancy

    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!

    Raeane

    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™‚

    Sarah

    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!

    Shamila

    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.

    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!

    reebok

    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.

    Cece

    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!

    Caylie

    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

    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!