Green chile chicken enchiladas filled with shredded chicken, sour cream and cheese make a delicious, hearty meal.
These enchiladas are perfect for weeknight dinners and are a great way to use up leftover chicken.
Homemade enchiladas
I don't know if I have a favorite cuisine, but Mexican food is near the top! I love eating out at Mexican restaurants and making some of my favorites at home. These green chili chicken enchiladas are one of my new favorites.
Make these enchiladas any way you like. I've included step-by-step directions for a traditional enchilada, but I've also given you some make-ahead tips and a shortcut method for when you need dinner quickly!
Key Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Tortillas - I use white corn tortillas, but you could also use yellow corn tortillas or flour tortillas. The flour tortillas will have a different taste and texture, but can be used, especially if you don't care for corn tortillas.
- Green Chile Enchilada Sauce - Make your ow,n or if you're short on time, you can buy a 28-ounce can.
- Shredded Chicken - I often make a big batch of shredded chicken in the crock pot and then use it in these enchiladas and freeze the rest for another meal. You could also use leftover rotisserie chicken.
- Shredded Cheese - Use cheddar, colby, Monterey Jack or a combination of all three!
- Sour Cream - A must-have to keep everything nice and creamy. Plus it adds just the right amount of tang!
Steps to make enchiladas
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Heat enchilada sauce in a pan. Pan should be large enough to dip a tortilla into pan.
- Combine chicken, cheese and sour cream together in a bowl
- Working with one tortilla at a time, dip the tortilla into heated sauce and place on a plate.
- Place ¼ cup of filling on top of tortilla.
- Roll tortilla up and place in a baking dish, seam side down
- Continue with remaining tortillas
- Top with remaining green chili sauce and sprinkle with cheese
- Bake in a preheated 350 degree oven for 25 minutes until heated through and cheese lightly browned
Shortcut method
I'll have to be honest. As much as I love rolled enchiladas, sometimes I just don't have the few extra minutes it takes to fill them and roll them.
That's when I pull out my shortcut method! Instead of rolling, you layer everything - lasagna style. I start with a small amount of sauce on the bottom of the pan.
Then lay the tortillas flat in the dish. Add the chicken mixture and a bit more sauce and then repeat with another full layer.
Top everything off with more sauce and cheese and bake! Easy peasy and perfect for weeknight dinners.
Make ahead of time
These enchiladas can be made and baked right away, but you can also make them ahead of time. Simply prepare and cover and refrigerate until ready to bake. Increase baking time by 10-15 minutes.
To freeze, prepare and cover, and place inthe freezer. Fully defrost before baking.
Serving suggestions
I like to serve enchiladas with refried beans and cilantro lime rice. They are perfect topped with homemade salsa and guacamole and served with baked tortilla chips.
More delicious enchilada recipes
- Green Chili Enchiladas
- Enchilada Casserole
- Quinoa Enchilada Bake
- Enchilada Soup
- Homemade Enchilada Sauce
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious main dish recipes!
Green Chile Chicken Enchilada Recipe
Equipment
- Glass Baking Dish 7x11
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 cups green enchilada sauce (or one 28 ounce can)
- 2 cups shredded chicken (cooked)
- 2 cups colby jack cheese (shredded)
- 1 cup sour cream
- 10 corn tortillas
- ¼ cup colby jack cheese (for topping)
- ¼ cup finely chopped tomatoes (for topping, optional)
- 1 tablespoon cilantro (for topping, optional)
- 2 green onions (sliced for topping, optional)
Instructions
- Preheat oven to 350°
- Lightly spray an 11 x 7 baking dish with a nonstick spray
- Heat enchilada sauce in a pan. Pan should be large enough to dip a tortilla into pan.3 cups green enchilada sauce
- Combine chicken, 2 cups of cheese and sour cream together in a bowl2 cups shredded chicken, 2 cups colby jack cheese, 1 cup sour cream
- Working with one tortilla at a time, dip tortilla into heated sauce and place on a plate.10 corn tortillas
- Place ¼ cup of filling on top of tortilla.
- Roll tortilla up and place in a baking dish, seam side down
- Continue with remaining tortillas
- Top with remaining green chili sauce and sprinkle with ¼ cups of cheese¼ cup colby jack cheese
- Bake uncovered in a preheated 350° oven for 25 minutes until heated through and cheese lightly browned
- Let enchiladas rest at room temperature for 5 minutes and then top with chopped tomatoes, cilantro and green onions¼ cup finely chopped tomatoes, 1 tablespoon cilantro, 2 green onions
Notes
- Start with a small amount of sauce on the bottom of the pan.
- Then place one layer of tortillas flat in the dish.
- Add the chicken mixture and a bit more sauce
- Repeat with another full layer.
- Top everything off with more sauce and cheese and bake!
- Use corn or flour tortillas
- Cheddar, Jack or Colby cheese can be used - or use a combination
- Plain Greek yogurt can be used instead of sour cream
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe inspired by Lil Luna.
Casper says
I recently made this recipe. It was delicious. As you recommended, I substituted yogurt for the sour cream. Thanks, it will be a favorite from now on.
Kathy says
Thanks so much! I'm so glad you loved it! 🙂
Valentina says
How delicious! Mexican food is at the top of my list too. I really love your shortcut method, and I can think of a lot of other recipes to apply that to. Have a great weekend, Kathy. 🙂 ~Valentina
Kathy says
You just can't go wrong with great Mexican food! Enjoy your weekend too!
David @ Spiced says
Mexican is definitely up near the top of the list for us, too. (Italian probably takes the top spot, but Mexican is close behind.) I love the flavors in these enchiladas! Laura used to make breakfast burritos on the weekends, but that's been ages now. I also like how this one is baked - it makes it easy to feed a crowd that way. Great recipe, my friend! I'm ready to dig in!
Kathy says
Italian food is a strong contender for me too! Enjoy!
Dawn - Girl Heart Food says
Love everything in these enchiladas, Kathy! They look and sound super flavourful and definitely a must try! Heck, I could even have these for breakfast :)! Hope you have a lovely weekend!
Kathy says
I must admit, I've never tried these for breakfast, but I've been know to eat leftover dinner for breakfast all the time! 🙂