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Green chili enchiladas filled with shredded chicken, sour cream and cheese makes a delicious hearty meal. These enchiladas are perfect for family dinners or for serving to guests!
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.
Key Ingredients
A complete list of ingredients and measurements can be found below. Just scroll to the bottom!
- 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 Chili Enchilada Sauce – Make your own 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 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
A complete list of instructions is available below! Just scroll to the bottom!
- 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 tortilla into heated sauce and place on a plate.
- Place 1/4 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 slightly 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 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 in 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.
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Green Chili Enchiladas
Equipment
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
- 1/4 cup colby jack cheese (for topping)
- 1/4 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 degrees
- 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.
- Combine chicken, cheese and sour cream together in a bowl
- Working with one tortilla at a time, dip tortilla into heated sauce and place on a plate.
- Place 1/4 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 uncovered in a preheated 350 degree oven for 25 minutes until heated through and cheese slightly browned
Notes
Make ahead of time
These enchiladas can be made and baked right away, but you can also make 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 in freezer. Fully defrost before baking.Shortcut method
- 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!
Substitutions
- Use corn or flour tortillas
- Cheddar, Jack or Colby cheese can be used – or use a combination
Nutrition
Recipe inspired from Lil Luna.
6 Comments
Valentina
October 10, 2020 at 9:26 amHow 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
October 10, 2020 at 10:21 amYou just can’t go wrong with great Mexican food! Enjoy your weekend too!
David @ Spiced
October 10, 2020 at 6:18 amMexican 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
October 10, 2020 at 10:21 amItalian food is a strong contender for me too! Enjoy!
Dawn - Girl Heart Food
October 9, 2020 at 5:59 amLove 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
October 10, 2020 at 10:22 amI must admit, I’ve never tried these for breakfast, but I’ve been know to eat leftover dinner for breakfast all the time! 🙂