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!
Easy 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).
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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 are also good to make and freeze for later.
This recipe only calls for a few ingredients, including:
- corn tortillas
- shredded chicken
- sour cream
- green chiles/chilis
- 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. I love giving these enchiladas (frozen) to new moms so they have a simple and delicious dinner for their families. 😉
How to Make Chicken Enchiladas:
Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!
Combine the chicken, cheese, green chiles, salt and pepper in a small bowl.
Bring enchilada sauce to a boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Place the softened tortilla in the baking dish and spoon 1/3 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 up the tortilla and make sure it’s seam-side down in the baking dish. 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. 😉
Can enchiladas be made ahead of time?
Yes, they can and we do it all the time. 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.
How to reheat enchiladas?
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 freeze enchiladas?
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.
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.
What to serve with enchiladas:
For more enchilada recipes, check out:
- Red Cheese Enchiladas
- Creamy Chicken Enchiladas
- Breakfast Enchilada Casserole
- Crock Pot Enchilada Soup
- Easy Pork Enchiladas
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!
- 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
In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
In a small skillet, bring enchilada sauce to boil. Remove from heat.
Dip each tortilla into heated sauce for a few seconds to soften.
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)
Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
Bake 20 minutes at 350.
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 1/2 – 2 CUPS SOUR CREAM
- SALT & PEPPER