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.
These chicken enchiladas have everything you want in a homemade meal:
The creamy green chile sauce is what takes this dish over the top—slightly tangy, a little smoky, and extra comforting.
Here’s everything you’ll need to make these delicious green chile chicken enchiladas:
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.
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.
Spread 2 tablespoons of green enchilada sauce on the bottom of a greased 9x13-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.
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.
Let enchiladas sit for 5 minutes before serving. Garnish with chopped cilantro and serve with lime wedges.
Round out your enchilada night with these easy and tasty sides:
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.
If you love these enchiladas, try one of these delicious recipes next:
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.