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.
Love these! I was thinking of taking them to a frozen meal swap next week. Has anyone tried freezing them? If so, did they turn out ok and what temp and for how long did you bake them? Great recipe, thank you!
I made your chicken enchiladas last night. The only thing wrong was that I didn’t have enough left overs!! Lol they were amazing! Thanks for the recipe on Pinterest :-)
Hahah i’m glad you liked them Jackie! Thanks for stopping by and leaving a comment! Xo
These sound and look delicious. I’m pinning them to my Recipes: Culinary Favorites Pinterest board. Thanks!
I love these enchiladas, hope you enjoy! :)
These look awesome, thanks!
Hi, I’m planning on cooking these tonight! I’m wondering if the chicken is already cooked? Thanks
Hi Von. Yes the chicken is already cooked. Hope they turned out okay.
I made this for dinner tonight. Oh my goodness!! Best dinner ever. Thank you for sharing.
So glad you enjoyed it! We love that recipe. Have a great week!
Holy smokes…….we just made these last night for company. You know how you should never try a new recipe while company’s over?!?! Totally not true for these. So GOOD Jamielyn! These are now on the “favorite” list! :) -Ashley
Yay! So glad you liked them! They are one of our favorites too! I better put them on the menu next week… it’s been awhile! ;)
Made these tonight with a few variations… I added some sauteed mushrooms and onion.. And I did half with chicken, half with beans as I’m vegetarian. They were delish! Next time I’d adding a bit more cheese though ;) Thanks for the easy recipe!
Glad you enjoyed them! Your version sounds delicious!
Made these for dinner tonight with some spanish rice and they were so good! They looked just like the picture too which never happens. Everyone loved them and we’ve got some hard to please eaters in this house. Thanks for the recipe- this is my new go to for enchiladas.
So glad you enjoyed them! They are one of our faves too! :)
Second time I am making these. My husband loves them. Thanks for the recipe.
Those look perfect for our family. Yum!
Not ingress, enchiladas! (sorry auto correct).
Also, you answer someones question about floor tortillas. Mine were not soggy, but I would think tomorrow they would be. Awesome flavor so corn tortillas would work too, maybe white corn?. Hope that helps.
Ok, all jokes aside…these were awesome! They are in the oven now and I couldn’t wait…by far these are the best ingress I’ve ever made, possibly even eaten.Thank you so much
Yum! An ex co-worker of mine gave me a recipe like this! I bet these are scrumptious, as well.
lookin forward to tryin this recipe real soon
sounds soooooo good. tks for sharing!
Made these yesterday for dinner, and they are oh so good. Very easy too!
These looks yummy! and not too complicated