These green chile chicken enchiladas are creamy, cheesy, and full of flavor. This Mexican food recipe is a family favorite for weeknight meals!
Easy Green Chile Chicken Enchiladas
Creamy green chile chicken enchiladas are cheesy, full of flavor, and super satisfying! Believe me when I say these are SO GOOD! This recipe is an absolute favorite on our list and my family makes them at least once a month.
These enchiladas taste even better than the ones that I order at my favorite authentic Mexican restaurant. If you love enchiladas, my cheese enchiladas recipe are another dinner favorite and breakfast enchilada casserole is perfect for breakfast!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken. Using shredded rotisserie chicken is an easy shortcut. You could also make shredded chicken in the instant pot or crockpot. Leftover kalua pork would also taste delicious!
- Tortillas. Flour tortillas are my personal preference, but corn tortillas taste great too. You could even use whole wheat or gluten-free tortillas if you’d like. It helps to soften the tortillas in the microwave for about 20 to 30 seconds before filling them so that they’re more flexible and easier to roll.
- Cream cheese. Sour cream or Greek yogurt also works great in place of cream cheese.
- Spice. These enchiladas do have a little kick to them. You can omit the chili powder and cumin if you prefer a more mild flavor. Or if you like your food spicy, feel free to use hot green chiles or add in some diced jalapenos.
- Green enchilada sauce. I prefer the Las Palmas green enchilada sauce but you can use salsa verde if you would like.
- Shredded cheese. I prefer a mix of cheddar cheese and pepper jack cheese, but use what you like including sharp cheddar cheese or Monterey jack cheese.
How to Make Green Chile Chicken Enchiladas
Combine the shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime juice, and diced green chiles in a medium-sized bowl.
Spoon three Tablespoons into each tortilla and roll it up like a burrito. You may also add some extra cheese inside.
Bake the green chili chicken enchiladas until nice and bubbly. If you want the top golden, feel free to broil the last minute. Watch carefully just in case it overflows.
Recipe Tips
- If using corn tortillas, warm some of the green enchilada sauce and dip the tortillas first before attempting to roll them so they don’t tear.
- Place green chicken enchiladas seam side down in the baking pan.
- I love to top the green chile enchiladas with fresh cilantro, a squeeze of lime and sour cream or cilantro lime crema. Black olives, chopped tomatoes or hot sauce are good ideas, too!
- This is one of my absolute favorite freezer meals! Prepare enchiladas in baking dish as directed, don’t bake but cover tightly with foil or a lid and store in freezer for up to two months. Thaw overnight in the fridge and bake adding a few minutes to baking time.
Green Chicken Enchiladas Serving Suggestions
We love to serve these enchiladas with black beans or fajita veggies and cilantro lime rice or Mexican rice. We love chips, guacamole and pico de gallo on the table as well!
Want more easy Mexican dinner ideas? Check out this green enchilada casserole, beef taquitos, and bean and cheese burritos.
More Enchilada Recipes
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Green Chile Chicken Enchiladas
Video
Ingredients
- 1 (14-ounce) can green enchilada sauce
- 8-10 flour or corn tortillas
- 2-3 cups shredded cooked chicken , about 4 chicken breasts
- 4 ounces cream cheese , softened
- 1 (4.5-ounce) can diced green chiles , about 1/2 cup
- 1 Tablespoon fresh lime juice , optional
- 1 clove garlic , minced
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheese , I prefer a mix of cheddar or pepper jack
Optional toppings: Chopped cilantro, Tomatoes, Olives, Bell peppers, Sour cream, Lime
Instructions
- Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9×13-inch pan and set aside.
- In a medium bowl, stir 2-3 cups chicken, 4 ounces cream cheese, 1 clove garlic, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon lime juice, and 1 can green chiles until combined.
- Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add 1 Tablespoon cheese inside the tortilla, if desired. Place into the pan.
- Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
- Top with cilantro and desired toppings, if desired. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, Nut-Free, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My husband loves enchiladas and says these are the best he’s ever had!! Thank you for sharing!
Amazing! Thank you, I am so glad your husband loved the green chile chicken enchiladas!
Definitely being added to our rotation. Very easy recipe and we loved it!
So glad you loved the green chile chicken enchiladas!
HEY JAMIELYN THESE CHICKEN ENCHILADAS WERE GREAT!!! I DONT HAVE TO GO TO A MEXICAN RESTAURANT ANYMORE, I CAN MAKE MY OWN. THANKS FOR RECIPE.
Thanks Mike! So glad you enjoyed the enchiladas!
Delicious recipe. Followed this but with shredded beef. My husband’s favorite meal!
Sounds delicious with that variation!
So good!
Thanks for the review!
Absolutely delicious! And so easy…… better than any restaurant 😊
Thanks for the recipe!
I’m so happy to hear you love the enchilada’s Peg :)
Fast ,easy and sooo tasty!
Thanks for the review!
Loved the flavor of this recipe. Simply delicious!
I followed the recipe exactly and had excellent results. I chose corn tortillas and didn’t smonch too much filling in each one.
Love the combo of flavors. I also made a veggie version, skipped chicken and subbed sauteed red bell peppers,green onions, and black olives. Rave reviews for both.
Thanks for a creative and easy enchilada.
I’m so glad to hear that you enjoyed the chicken enchiladas Prita! :)
These were GREAT; I followed the recipe exactly using homemade flour tortillas. I used Hatch Green Chile Enchilada Sauce and Hatch Diced Green Chiles – they are the best!
The very best chicken, green chile enchiladas I’ve ever made. I used flour tortillas. Oh SO good!!! Super easy & love this recipe so much.
WOW ! Really good ! I added the lime juice and seasonings with three cups of cooked chicken. I didn’t have a 15 oz can of green chili sauce . I used a 10 oz can of green chili sauce and added a little broth from cooking the chicken . I’ll be adding this recipe to our favorite dinners book. Thank You so much