These enchiladas are loaded with bold flavor from roasted green chiles and a creamy sauce that coats every bite. They’re incredibly satisfying, easy to customize, and can be assembled ahead of time. Whether you’re feeding a crowd or looking for leftovers that reheat beautifully, this dish delivers every time. It’s a creamy, cheesy, slightly spicy casserole that hits all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken
Green enchilada sauce
Canned diced green chiles
Sour cream
Cream cheese (optional for extra creaminess)
Garlic powder
Onion powder
Ground cumin
Salt and pepper
Corn or flour tortillas
Shredded Monterey Jack or Mexican blend cheese
Fresh cilantro (optional, for garnish)
Directions
Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, diced green chiles, sour cream, cream cheese (if using), garlic powder, onion powder, cumin, salt, and pepper until well combined.
Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
Fill each tortilla with a generous spoonful of the chicken mixture and a sprinkle of shredded cheese. Roll up and place seam-side down in the baking dish.
Pour remaining green enchilada sauce over the top of the rolled tortillas, spreading evenly.
Sprinkle the rest of the shredded cheese over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and slightly golden.
Garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 6 and takes about 20 minutes to prepare and 30 minutes to cook. Total time: approximately 50 minutes.
Variations
Use rotisserie chicken to save time.
Add sautéed onions, corn, or black beans to the filling for extra flavor and texture.
Substitute sour cream with Greek yogurt for a lighter version.
Use spicy green chiles or pepper jack cheese for extra heat.
Try it with red enchilada sauce for a flavor twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and microwave individual servings for 1–2 minutes or until hot. You can also reheat in the oven at 350°F (175°C) for 15–20 minutes. These enchiladas also freeze well—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I make Green Chile Chicken Enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance. Cover and refrigerate until ready to bake.
What kind of tortillas should I use?
Corn tortillas are traditional, but flour tortillas work well and are easier to roll. Choose based on your preference.
Can I use canned green enchilada sauce?
Absolutely. Store-bought green enchilada sauce works great, but you can also make your own if you prefer.
Is this dish spicy?
Green chiles are generally mild, but you can use hot varieties or spicy enchilada sauce if you want more heat.
Can I freeze these enchiladas?
Yes, assemble the enchiladas and freeze them before baking. Wrap tightly and freeze for up to 2 months.
What cheese is best for this recipe?
Monterey Jack melts beautifully and has a mild flavor, but a Mexican blend or pepper jack also works well.
How do I keep the tortillas from tearing?
If using corn tortillas, warm them slightly before rolling to make them more pliable.
Can I make this recipe dairy-free?
Yes, use dairy-free cheese and a dairy-free sour cream substitute to make it suitable for those avoiding dairy.
Can I substitute turkey for chicken?
Definitely. Shredded cooked turkey works just as well as chicken in this recipe.
What should I serve with Green Chile Chicken Enchiladas?
They pair well with Spanish rice, black beans, guacamole, or a simple green salad.
Conclusion
Green Chile Chicken Enchiladas are a creamy, cheesy, flavor-packed meal that’s sure to satisfy. With a rich green chile sauce and tender chicken wrapped in soft tortillas, this comforting dish is as easy to prepare as it is delicious. Perfect for family dinners, leftovers, or feeding a crowd, it’s a go-to recipe that never disappoints.
Green Chile Chicken Enchiladas are a creamy, cheesy, and slightly spicy Southwestern-inspired dish made with shredded chicken, green chile sauce, and melty cheese, wrapped in soft tortillas and baked to golden perfection.
Ingredients
3 cups shredded cooked chicken
2 cups green enchilada sauce
1 (4 oz) can diced green chiles
1/2 cup sour cream
4 oz cream cheese (optional, for extra creaminess)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
8–10 corn or flour tortillas
2 cups shredded Monterey Jack or Mexican blend cheese
Fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine shredded chicken, diced green chiles, sour cream, cream cheese (if using), garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared dish.
Pour remaining enchilada sauce evenly over the top of the rolled tortillas.
Sprinkle remaining cheese over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and slightly golden.
Garnish with fresh cilantro before serving. Serve hot.
Notes
Use rotisserie chicken to save time.Add sautéed onions, corn, or black beans for extra texture and flavor.Substitute Greek yogurt for sour cream for a lighter version.Use pepper jack cheese or spicy green chiles for more heat.Enchiladas freeze well; assemble ahead and freeze before baking.
