If you’re looking for a comforting, flavorful twist on a Mexican classic, these Green Chile Chicken Enchiladas are a must-try. They’re packed with tender shredded chicken, a creamy green chile sauce, and loads of cheese—all rolled into soft flour tortillas and baked to bubbly perfection.
These enchiladas are a family favorite, great for weeknight dinners, potlucks, or make-ahead freezer meals. Even picky eaters can’t resist this cozy, cheesy dish.
Why You’ll Love These Enchiladas
These chicken enchiladas have everything you want in a homemade meal:
- Creamy and cheesy with just the right amount of spice
- Super simple to prep using cooked or rotisserie chicken
- Bakes in under 30 minutes
- Freezes beautifully for future meals
The creamy green chile sauce is what takes this dish over the top—slightly tangy, a little smoky, and extra comforting.
Ingredients
Here’s everything you’ll need to make these delicious green chile chicken enchiladas:
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 medium flour tortillas
- 1 (4 oz) can diced green chiles
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (10 oz) can green enchilada sauce
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro and lime wedges (for garnish)
How to Make Green Chile Chicken Enchiladas
Step 1: Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in the garlic, cumin, salt, and pepper. Cook another 30 seconds until fragrant.
Step 2: Make the Filling
In a large bowl, combine the shredded chicken, half of the green chiles, 1/3 of the green enchilada sauce, sour cream, and 1 cup of the cheese mixture (half Monterey Jack, half cheddar). Add the cooked onion and garlic. Stir to combine.
Step 3: Assemble the Enchiladas
Spread 2 tablespoons of green enchilada sauce on the bottom of a greased 9×13-inch baking dish. Fill each tortilla with about 1/4 cup of the chicken filling, roll it up, and place seam-side down in the dish.
Step 4: Top and Bake
Pour the remaining green enchilada sauce over the top. Sprinkle with the rest of the cheese. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake another 5–7 minutes until bubbly and golden.
Step 5: Garnish and Serve
Let enchiladas sit for 5 minutes before serving. Garnish with chopped cilantro and serve with lime wedges.
Tips for Success
- Use rotisserie chicken to cut down prep time.
- Sour cream substitute: Greek yogurt works just as well.
- Add-ins: Mix in corn, black beans, or sautéed bell peppers to boost nutrition.
- Spice control: Use mild or hot green enchilada sauce based on your taste.
- Corn vs. flour tortillas: Flour tortillas are softer and roll easier, but you can use corn if you lightly warm them first.
Make Ahead & Freezing Tips
- To make ahead: Prepare the enchiladas through the assembly step and refrigerate (unbaked) up to 24 hours before baking.
- To freeze: Wrap the assembled enchiladas tightly with foil and freeze for up to 3 months. Bake from frozen at 350°F for 45–50 minutes or until heated through.
- To reheat leftovers: Cover and microwave for 1–2 minutes, or bake at 325°F until warmed.
What to Serve With Green Chile Chicken Enchiladas
Round out your enchilada night with these easy and tasty sides:
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Black Beans
- Fresh Guacamole or Pico de Gallo
- Chopped Salad with Creamy Avocado Dressing
- Chips and Salsa
Frequently Asked Questions
Can I use green salsa instead of enchilada sauce?
Yes, green salsa can work in a pinch, but it’s usually thinner and more acidic than traditional enchilada sauce.
Can I make this with beef or turkey?
Absolutely. Ground beef, shredded turkey, or even plant-based crumbles can be used in place of chicken.
Are these spicy?
These enchiladas are mild to medium, depending on the enchilada sauce. To keep it very mild, choose a mild green sauce and omit the added chiles.
Can I use corn tortillas instead?
Yes, but warm them first or briefly fry in oil to prevent tearing during rolling.
More Mexican-Inspired Dinners
If you love these enchiladas, try one of these delicious recipes next:
- Cream Cheese Chicken Enchiladas
- Chicken Enchilada Casserole
- Beef and Bean Burritos
- Easy Taco Lasagna
- Cheesy Quesadilla Bake
Final Thoughts
These Green Chile Chicken Enchiladas bring comfort, flavor, and a little spice to your dinner table. With creamy sauce, gooey cheese, and soft tortillas, they’ll quickly become a favorite in your household. Make a double batch—you’ll want leftovers.
Whether it’s for a busy weeknight or a cozy weekend meal, this recipe is a simple, satisfying choice that delivers big on flavor.
