Need a weeknight dinner hero? Say hello to this Green Chile Chicken Enchiladas recipe- the ultimate family-friendly meal that's quick, easy, and oh-so-delicious. With just a few simple steps, you can whip up a mouthwatering batch of these cheesy, flavor-packed enchiladas that will have your whole crew clamoring for more.
How to make Creamy Green Chile Chicken Enchiladas
Flour tortillas are filled with a flavorful mixture of shredded chicken, diced green chiles, cheese, and creamy sour cream. Topped with a layer of spicy salsa verde and even more cheese, these chicken enchiladas are bubbling with flavor and spice. It's a meal the whole family will love, and it's a great way to use up leftover chicken!
Full amounts and instructions are listed on the recipe card.
Equipment You'll need
- 13x9" baking dish
Prepared salsa verde or green enchilada sauce- use your favorite variety. The green sauce is what makes these "green chicken enchiladas".
Shredded chicken- You can use pre-shredded chicken from the grocery store or cook and shred your own chicken breasts.
Shredded cheese- I use the Mexican blend but feel free to use the variety your family loves.
Taco seasoning- You can use homemade taco seasoning or a packet of the prepared stuff. This adds a ton of flavor and seasoning to the filling.
Chopped green chiles- For extra spice and flavor.
Sour cream- This will help bind the filling and make it creamy.
Flour or corn tortillas- Use whatever brand you like best! My personal preference is flour tortillas for this recipe because they don't crack like corn tortillas.
Preheat the oven to 400° and adjust the oven rack to the middle position.
Pour ½ cup of salsa verde on the bottom of a 13x9" casserole dish. Swirl the pan around or use a spoon to lightly coat the bottom of the pan with the salsa. Set aside
In a medium-sized mixing bowl, combine the shredded chicken, 1 ½ cups of shredded cheese, taco seasoning, green chiles, and sour cream. Mix until everything is evenly blended.
Fill the center of each tortilla with the shredded chile chicken mixture. Roll the filled tortillas into tubes and place seam side down into the prepared baking dish.
Continue filling and rolling the tortillas and place them all seam side down in the baking dish.
Pour 1 cup of the salsa verde over the top of the tortillas.
Top with the remaining shredded cheese.
Place the baking dish into the preheated oven and bake for 25-35 minutes until the cheese is browned and the sauce is bubbly.
Remove the enchiladas from the oven and let them sit for 5-10 minutes to cool slightly before serving. Enjoy!
Variations and Substitutions
- You can use 4-6 ounces of room temperature cream cheese in place of sour cream in this recipe.
- Omit the green chiles if you like your enchiladas at a mild spiciness.
- Swap the shredded chicken for shredded pork or beef.
- Add extra chili powder to the filling to make these extra spicy.
- Use your favorite gluten-free tortillas in place of the flour tortillas.
- Either a salsa verde or enchilada sauce will work for this recipe.
Traditional medium heat salsa makes a great substitute for enchilada sauce and salsa verde as well.
Pro Tips For Making The Best Enchiladas
- Make sure to spray the bottom of your baking dish or spoon a little green sauce on the bottom to prevent sticking
- Try not to overfill the tortillas. This way all the filling will stay in place!
- If you're using a rotisserie chicken or pre-shredded chicken, choose a low sodium taco seasoning. This will prevent the filling from becoming too salty.
- Drain the green chiles so that the filling won't be too runny.
- Allow the enchiladas to sit a few minutes before serving. This will allow the cheesy chile chicken filling to set slightly, making it easier to serve up.
- Sometimes flour tortillas can bake up a little mushy on the bottom, so refrain from putting too much salsa verde or enchilada sauce on the bottom of the baking dish.
If you want a super saucy batch of green enchiladas, use corn tortillas or serve extra sauce on the side.
Storing and Reheating
These enchiladas taste just as amazing the following day and are freezer-friendly too! Consider doubling the recipe - bake one for tonight's dinner and freeze the other for an easy weeknight meal option when you need it the next time.
Allow your enchiladas to cool completely before transferring leftovers to an airtight container. Once transferred, store them in the refrigerator for up to 3 days.
To reheat leftovers you have stored in the fridge, you can simply microwave your enchiladas or re-bake in the oven at 350° until warmed through.
Freezing and Baking
Chicken enchiladas make a fantastic freezer meal! To do this, prepare a 13x9 foil or freezer safe baking dish by pouring ½ cup of salsa verde on the bottom. Prepare the chicken and green chile filling as stated in the recipe and fill and roll the tortillas. Place the rolled tortillas in the baking dish and top with 1 cup of salsa verde. Do not top with cheese at this point.
Wrap the pan in plastic twice and then with a layer of aluminum foil. This will prevent freezer burn. Pop the enchiladas into the freezer, and freeze for up to a month.
When you're ready to bake, remove the frozen enchiladas from the freezer and set them on the counter while you preheat the oven to 350°. They won't need to be thawed.
Remove any plastic wrap and top the baking dish with a fresh sheet of foil.
Bake at 350° for about 45 minutes.
Remove the enchiladas from the oven and remove the foil. Turn the oven temperature up to 400°.
Top the enchiladas with 1 ½ cups of shredded cheese and finish baking the enchiladas at 400° for 25-30 minutes until the cheese has browned and the sauce is bubbling.
Serve and enjoy!
These are two different recipes, but the ingredients are very similar. Salsa verde is usually based in roasted veggies--like tomatillos, chiles, and jalapenos--and then blended. It's fresher than enchilada sauce and tends to have a bit more texture.
A green chile enchilada sauce can have the same ingredients as salsa verde, but in some recipes, it is simmered to reduce the liquid and thicken the sauce. Often, a form of dairy or cornstarch is added for thickening and to make the sauce more creamy. Enchilada sauce also tends to be pureed a lot smoother than a salsa verde.
Yes! I actually prefer using flour tortillas over corn tortillas for these enchiladas.
Flour tortillas crisp up around the edges beautifully and they don't crack as easily as corn tortillas do--so your filling stays perfectly in place!
The flour tortillas will hold up just as well as corn tortillas in the freezer too if you plan on making a freezer meal out of these enchiladas.
I love plating up two enchiladas per person and topping them with sour cream, diced avocado, and a sprinkle of fresh cilantro.
Serve alongside some seasoned rice, a scoop of refried beans, and refreshing pico de gallo.
Other Recipes You Might Like:
- 1 ½ cups of prepared salsa verde
- 2 cups (10 oz) of cooked, shredded chicken
- 3 cups (10 oz) of your favorite shredded Mexican cheese blend, divided
- ¼ c of homemade taco seasoning or 1 packet (1 oz) of prepared taco seasoning
- 1 can (7oz) of chopped green chiles, drained
- ½ cup of sour cream
- 8-9 (6") flour or corn tortillas
- Preheat the oven to 400° and adjust the oven rack to the middle position.
- Pour ½ cup of salsa verde on the bottom of a 13x9 baking dish. Swirl the pan around or use a spoon to lightly coat the bottom of the pan with the salsa. Set aside
- In a medium sized mixing bowl, combine the shredded chicken, 1 ½ cups of shredded cheese, taco seasoning, green chiles, and sour cream. Mix until everything is evenly blended.
- Fill each tortilla with 3 tablespoons of the shredded chicken mixture. Roll the filled tortillas into tubes and place them seam side down into the prepared baking dish. Continue filling and rolling the tortillas and place them all seam side down in the baking dish.
- Pour 1 cup of the salsa verde over the top of the tortillas. Top with the remaining shredded cheese.
- Place the baking dish into a 400° oven and bake uncovered for 25-35 minutes until the cheese is browned and the sauce is bubbly.
- Remove the enchiladas from the oven and let them sit 5-10 minutes to cool slightly before serving. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 1364mgCarbohydrates: 35gFiber: 6gSugar: 6gProtein: 24g