These enchiladas are incredibly flavorful, thanks to the combination of roasted green chiles, seasoned chicken, and creamy sauce. They’re easy to prepare, perfect for feeding a crowd, and freezer-friendly for make-ahead convenience. The green chile adds a unique tangy heat without overpowering spice, making this dish enjoyable for a variety of palates.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded cooked chicken green chiles (canned or roasted and chopped) sour cream cream cheese monterey jack cheese or a Mexican blend garlic onion green enchilada sauce corn tortillas olive oil salt black pepper fresh cilantro (optional, for garnish)
Directions
Preheat the oven to 375°F (190°C).
In a skillet over medium heat, sauté diced onion and garlic in a bit of olive oil until softened.
In a large bowl, mix the shredded chicken with cream cheese, sour cream, sautéed onion and garlic, green chiles, salt, pepper, and a bit of cheese. Stir until combined.
Lightly warm the corn tortillas so they are pliable.
Spread a thin layer of green enchilada sauce in the bottom of a 9×13-inch baking dish.
Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle generously with cheese.
Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving, if desired.
Servings and timing
This recipe serves 6 people. Prep time: 20 minutes Cook time: 30–35 minutes Total time: 55 minutes
Variations
Use flour tortillas instead of corn for a softer texture.
Add black beans or corn to the filling for extra flavor and fiber.
Swap the sour cream and cream cheese for Greek yogurt for a lighter version.
Use rotisserie chicken for a time-saving shortcut.
Add jalapeños or hot green chiles for a spicier version.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions. To freeze, wrap unbaked or baked enchiladas tightly and store in the freezer for up to 3 months. Thaw in the fridge overnight before baking or reheating.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble them up to a day in advance and refrigerate until ready to bake.
Can I freeze Green Chile Chicken Enchiladas?
Absolutely. They freeze well either before or after baking.
Are green chiles very spicy?
No, they have a mild to medium heat with a slightly tangy, smoky flavor. You can choose mild or hot varieties depending on your taste.
Do I have to use corn tortillas?
No, flour tortillas can be used, though the texture will be slightly different.
How do I prevent my tortillas from cracking?
Warm them slightly in a skillet or microwave before filling and rolling.
Can I use store-bought enchilada sauce?
Yes, store-bought green enchilada sauce is convenient, though homemade sauce adds a fresh touch if you prefer.
How can I make this dish spicier?
Add diced jalapeños, hot green chiles, or a dash of hot sauce to the filling or sauce.
Can I make this dish dairy-free?
Yes, use dairy-free cheese and sour cream alternatives for a dairy-free version.
Conclusion
Green Chile Chicken Enchiladas are a satisfying, crowd-pleasing dish that’s both comforting and easy to prepare. With tender chicken, creamy sauce, and the bold flavor of green chiles, these enchiladas bring delicious Southwestern flair to your dinner table. Whether you’re cooking for family or entertaining guests, this recipe is sure to be a favorite.
Green Chile Chicken Enchiladas are a creamy, flavorful dish filled with tender shredded chicken, green chiles, and cheese, all wrapped in corn tortillas and baked in a tangy green enchilada sauce. Perfect for family dinners or meal prep, they’re easy, satisfying, and freezer-friendly.
Ingredients
3 cups shredded cooked chicken
1 can (4 oz) green chiles, chopped (or 1/2 cup roasted and chopped green chiles)
1/2 cup sour cream
4 oz cream cheese, softened
2 cups shredded Monterey Jack cheese or Mexican blend, divided
2 cloves garlic, minced
1 small onion, diced
2 cups green enchilada sauce
10–12 corn tortillas
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until softened, about 3–4 minutes.
In a large bowl, mix shredded chicken with cream cheese, sour cream, sautéed onion and garlic, green chiles, salt, pepper, and 1 cup of shredded cheese. Stir until well combined.
Warm the corn tortillas slightly to make them pliable.
Spread a thin layer of green enchilada sauce in the bottom of a 9×13-inch baking dish.
Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Top with the remaining 1 cup of shredded cheese.
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving, if desired.
Notes
Use flour tortillas for a softer texture if preferred.Rotisserie chicken makes this recipe quicker and easier.To lighten the dish, substitute Greek yogurt for the sour cream and cream cheese.For more heat, add jalapeños or spicy green chiles to the filling.Can be frozen before or after baking for up to 3 months.
