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These Green Chile Chicken Enchiladas are creamy, cheesy, and packed with flavor! Made with seasoned shredded chicken, melty cheese, and topped with green chile enchilada sauce. This easy enchilada recipe is perfect for a comforting weeknight dinner the whole family will love. Great for meal prep or freezer meals too!
If you know anything about me, you know that I love Mexican food. I absolutely love authentic traditional recipes, as well as anything Tex-Mex or Southwest style. I am not picky.
I am pretty sure I could live on chips and Salsa.
I feel like enchiladas get a bad rap for being complicated. But they really are pretty darn easy to make! I like to set up a little assembly line and it makes it very quick and easy. Plus you can make a double batch in the almost the same amount of time, so you can have another dinner ready in the freezer waiting for you.
Plus they are super versatile. Ground Beef Enchiladas, Pork Enchiladas, Sour Cream Chicken Enchiladas….really whatever you want to fill them with goes. So get creative, use up your leftovers.
What You’ll Need
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- Cooked Chicken – this is a great use for rotisserie chicken or any leftover cooked chicken that you have
- Garlic Powder
- Chili Powder
- Ground Cumin
- Onion Powder
- Salt
- Black Pepper
- Corn Tortillas – you can use flour tortillas if you prefer
- Onion
- Sour Cream – you can use plain Greek yogurt as well. Just gives the filling a little creaminess
- Monterey Jack Cheese
- Green Chile Enchilada Sauce – I like to use store bought enchilada sauce for this because it is just easy
How To Make Green Chile Chicken Enchiladas
- Make Filling. In a large bowl mix together the cooked and shredded chicken with the cheese, onion, sour cream and all of the spices. Get everything well combined.
- Warm Tortillas. Heat your tortillas. You will want to do this whether you are using corn or flour, but it is absolutely required for corn tortillas or they will crack. You can wrap them in a towel and heat in the microwave. Or you can use a skillet to heat each one.
- Fill. Add about 1/4-1/3 cup of the filling mixture into the center of a tortilla. Roll it up, be careful not to over fill them. Place them seam side down in your baking dish. Repeat with the rest of the filling.
- Bake. Cover the pan with foil and bake for about 45 minutes. I like to bake for about 30 minutes, then take off the foil for the last 15 minutes, until they are hot and bubbly.
- Serve. Remove from the oven and let them rest for 5-10 minutes before serving. This will help them keep their shape and not be a mess when you take them out of the pan.
Recipe Tips & Tricks
- Corn tortillas are traditional for enchiladas in Mexico. But if you want to use flour tortillas, you are more than welcome! Whatever works and you like is what should happen in your kitchen.
- Heat the tortillas. Corn tortillas are very fragile, but if you warm them in a dry skillet for about 10 seconds a side before using, they are pliable and do not break nearly as often.
- Rotisserie Chicken. I love to pick up a rotisserie chicken anytime I am at the grocery store. Just shred up the chicken and then you can use in recipes like this immediately, or freeze for later. If you have leftover cooked chicken, you can use that here as well.
- Toppings. You can top your enchiladas with just about anything you like, or leave them as is. I like sour cream, diced tomatoes and avocado. But you could add jalapeno if you like it spicy or cilantro or whatever toppings you desire.
What to Serve with Enchiladas
Part of the reason I love Mexican food so much are the sides! There are so many great options, I could eat them every day.
Storage
These green chile chicken enchiladas are a great make ahead option that you can have prepped and sitting in the fridge ready to bake, or you can have them in the freezer for a later date.
Leftovers: Place in an airtight container and then store in the fridge for 3-4 days. Reheat in the microwave or if reheating a large portion you can bake covered in the oven until warmed through.
Make Ahead: Prepare the enchiladas completely and instead of placing in the oven just pop them in the fridge for up to 24 hours before you can proceed with baking.
Freezing. I prefer to freeze my enchiladas before they are baked. Prepare the pan, and then tightly cover with plastic wrap or foil. Freeze for up to 4 months. Let them thaw completely before baking.
More Mexican Recipes To Try
- Chicken Tostadas
- Fish Tacos
- Dorito Taco Salad
- Mexican Pizza
- Instant Pot Chicken Tacos
- Breakfast Enchiladas
Green Chile Chicken Enchiladas
Equipment
Ingredients
- 3-4 cups cooked shredded chicken
- 3 cups Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12-16 corn tortillas
- 28 oz green chile enchilada sauce
Instructions
- Preheat oven to 350º F.
- In a large bowl mix together shredded chicken, 2 cups cheese, sour cream, onion, garlic powder, chili powder, cumin, onion powder, salt and pepper. Mix until well combined.3-4 cups cooked shredded chicken, 3 cups Monterey Jack cheese, 1/2 cup sour cream, 1/2 cup onion, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt
- Wrap tortillas in a towel and microwave for 1 minute. Or you can heat them individually in a hot skillet for about 20-30 seconds per side. They need to be nice and warm so they don't crack.12-16 corn tortillas
- Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.28 oz green chile enchilada sauce
- Fill each tortilla with about 1/4-1/3 cup of the filling. Roll and place seam side down into baking dish.
- Repeat with remaining tortillas. Pour enchilada sauce evenly over the enchiladas, and top with any remaining cheese.
- Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 15 minutes until hot and bubbly.
- Let sit for 5-10 minute to set up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love chicken enchiladas so much!
I love that you used chicken! My family will love this dish!
Mexican dishes are always a family hit! Can’t wait to try this!
We love chicken enchiladas! So cheesy and delicious!
A winner for sure! Mmmmm!
YUM! I love green chili sauce!
I need to try this! Something I am sure my family will love!
Bring on dinner. Green chile anything is a favorite.
Can I use Chunky Beef instead f Chicken in this recipie
Yes, any protein will work great