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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas feature tender, juicy chicken mixed with a cream cheese and sour cream mixture with diced green chiles, onion, spices, and cheese.

White chicken chile enchilada in a baking dish.


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Mexican food is a family favorite around here. These enchiladas are always a hit, just like our Beef Enchiladas. If you prefer a red enchilada sauce, try my Sour Cream Chicken Enchiladas.  

Why Make These Chicken Enchiladas

These Chicken Enchiladas come together in under an hour, making them the perfect busy, weeknight meal. 

Shredded chicken enchiladas are packed with flavor that the whole family enjoys and I love how simple this recipe is to toss together. It's a versatile dish that goes great with your favorite Mexican rice and Pinto beans, black beans, or refried beans.

This is a good make-ahead freezer meal. Make a casserole dish full of enchiladas for now and freeze another container for later. 

 

Ingredients Needed

All the ingredients needed for these enchiladas.
  • Cooked chicken: This recipe is a great way to use up any leftover chicken breast or chicken thighs from another meal. Rotisserie chicken is also an option.
  • Olive oil: Or any other type of oil.
  • Onion: White onion, diced.
  • Green Chiles: They add more flavor than slice.
  • Garlic: Fresh minced is best.
  • Spices: salt, black pepper, and cumin
  • Green chile enchilada sauce: Whatever your favorite brand is.
  • Dairy: Sour cream, softened cream cheese, and shredded pepper Jack cheese.
  • Corn tortillas: These are preferred, but 7-8 inch flour tortillas can be substituted.

How to Make Cream Green Chile Chicken Enchiladas

Onions and garlic sauteed in a pan and added to the ingredients bowl.
  • Step 1: Heat oil in a skillet and add onions. Cook onions and add garlic. Cook a bit longer and remove from heat. 
  • Step 2: In a large bowl, make the creamy chicken filling by combining enchilada sauce, sour cream, chicken, cooked onions and garlic, softened cream cheese, chiles, cheese, herbs and spices. Mix to combine. 

 

Filling placed on tortillas and sauce mixed into a bowl.
  • Step 3: Heat the tortillas so they're easier to work with and risk cracking less. Then lay out warmed corn tortillas and spoon some of the enchilada filling onto the tortillas.
  • Step 4: Add the rest of the enchilada sauce and the rest of the sour cream to a small bowl and whisk to combine.

Chicken enchiladas rolled in a baking dish with sauce and cheese added on top.
  • Step 5: Wrap each of the chicken mixture-filled enchiladas up and arrange in a baking dish, place seam side down to help them stay wrapped up.
  • Step 6: Pour enchilada sauce mixture over filled tortillas. Add the remaining cheese on top of the sauce-covered enchiladas. Bake in a preheated oven and enjoy. 
A spatula picking up an echilada.

Easy Dinner Tips

  • Serve with a little sour cream, fresh squeezed lime juice, fresh cilantro, diced green onions, and hot sauce, if desired.
  • Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Overtime, the sauce and wet chicken mixture inside may start to breakdown the tortillas integrity. 
  • Pepper Jack cheese can be swapped out for a Mexican blend of cheese or just cheddar cheese. 
  • Chicken can be swapped out for cooked pork or turkey. 

Chicken enchilada on a plate with mexican rice.

Recipe Faq's

Can I use flour tortillas?

Corn tortillas are traditional for enchiladas. But flour tortillas will also work and are equally delicious. The 7 -8 inch flour tortilla size works the best.

Can I freeze chicken enchiladas?

Yes, I would recommend making this in a freezer-safe disposable container from the beginning. Once you've baked it, let it cool completely, then cover withย plastic wrap and foil before freezing for up to 3 months. Thaw in the fridge overnight and reheat in the oven.ย 

What are some good Topping for these enchiladas?

I like to add sour cream, and some pica de Gallo to them. They are delicious served with some Fire Roasted Salsa.

Green chile chicken enchiladas on a plate.

Green Chile Chicken Enchiladas

4.38 from 196 votes
Written By: Wendie
These Green Chile Chicken Enchiladas are loaded with chiles, chicken and cheese. Super easy recipe, thatโ€™s perfect for a quick weeknight meal!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 486

Ingredients
  

  • 2 cups cooked chicken
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 1 (7-ounce) can diced green chiles
  • 1 (14 ounce) can green chile enchilada sauce
  • 1/2 cup sour cream
  • 6 ounces cream cheese softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 3 cups shredded pepper jack cheese
  • 10 corn tortillas

Instructions
 

  • Preheat oven to 375 degrees
  • In a small skillet heat olive oil on medium heat and add onions. Cook 3-5 minutes then add garlic and cook another 30 seconds. Remove from heat.
  • In a medium bowl whisk 1/2 cup enchilada sauce, 1/4 cup sour cream until combined. Mix in chicken, onions, garlic, cream cheese, chiles, cumin, salt, pepper and 1 1/2 cups pepper jack cheese.
  • In a small bowl add the remaining enchilada sauce and the remaining 1/4 cup sour cream and whisk until combined.
  • Spray a 9x13 baking dish with cooking spray.
  • Place a few corn tortillas on a microwave safe plate and cover with a damp paper towel. Heat 30-45 seconds to steam.
  • Then add about 1/2 cup chicken mixture to each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the enchilada sauce mixture over the rolled tortillas. Sprinkle the remaining cheese over the top
  • Bake uncovered for 30-35 minutes or until hot and bubbly.

Video

Notes

Pepper Jack cheeseย can be swapped out for aย Mexican blendย of cheese or justย cheddar cheese.ย 
Soft flour tortillas can be used instead of corn. No need to pre-cook flour tortillas prior to assembling the enchiladas.

Nutrition

Serving: 1 ServingCalories: 486kcalCarbohydrates: 44gProtein: 33gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 34gTrans Fat: 1gCholesterol: 108mgSodium: 537mgFiber: 8gSugar: 12g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine Mexican
4.38 from 196 votes (190 ratings without comment)

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30 Comments

  1. I made these yesterday, Wendie,. They were wonderful. I've never made enchiladas in my life, so they weren't as pretty looking as yours, however they were the best I've ever eaten. Thank you!

  2. Can you provide recommendations to make this skinnier? what can we sub for the cream cheese? ie. sour cream -> greek yogurt.