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.
We’re on low sodium diet and watching processed foods. Any recipe for homemade enchilada sauce vs canned? The canned sauce helps make this sound so easy! If it’s a hit this weekend I’m sure my bachelor sons will want me to share the recipe as printed. Thanks
Hi Leslie! I haven’t tried making a homemade green enchilada sauce, but you could always use this https://www.iheartnaptime.net/easy-salsa-verde-recipe/ .
Just made these with corn tortillas and pork. Look amazing! Also, made extras and will freeze a batch. Hoping they will freeze will.
Sounds delicious! Hope you enjoyed these! :)
This looks really good. I was going to print out the recipe but your print card tries to print the video and w/ the video there it brings it to 2 pages. Could we get a fix b/c I would love to print from the site w/ the link on it so I remember where I found it, but I don’t like having electronics in the kitchen.
Hello! I’m not sure why the video is showing up, but thank you for letting me know! I will work on getting it removed. :)
Wow from all the positive comments, this must a delicious recipe. Want to make it tonight. Is the green enchilada sauce very spicy?
That’s hard to answer, because I don’t think so but I’m told I can handle spicy foods well. :)
I will say it has great flavor and my kids love it! You can offer sour cream on the side and a fresh salad with a mild dressing, too, just in case you’re concerned about heat – everyone has a different preference.
Oh my word, that looks amazing!
Four to eight ounces, definitely not 32 ounces. :D
Is it FOUR 8oz.Packages of cream cheese? Or four to eight oz total?
FOR THE GREEN CHILI ENCHILADAS.
4 to 8 ounces total! :)
Making your green chili enchiladas tonight! Is that four 8 oz packages of cream cheese? Or just four to eight ounces total?
Would appreciate a quick reply!
4 to 8 ounces! :)
We make these alot! We also add diced boiled potatoes to satisfy my meat and potatoes loving son & grandkidd! We always double the recipe to insure leftovers!
I’m glad your family likes this recipe Carolyn! Thanks for your comment, I love hearing substitutions people make! :)
looking at recipe and was surprise to see you use 4- 8oz. cream cheese, so you are saying 8oz per chicken breast? Just asking sounds like a lot of cream cheese. I love cream cheese ( but), is this correct or a booboo.
Hi Linda! It is 4-8 oz of cream cheese for the whole recipe (4 chicken breasts). :)
Hi jamelyn your recipes look fantastic
Thank you! :)
I just made this last night. It was fabulous! My husband isn’t a big chicken fan, but he loved it. Thanks for sharing.
I’m glad you and your husband enjoyed this recipe! Our family sure loves it! :)
That looks so good!!
On the receipe, do you use 4 ea. 8oz. packages of cream cheese or is it 4 to 8 oz of cream cheese?
Hi! It’s 4 to 8 oz of cream cheese. :)
I do have a quick question before I try making these tonight. The recipe ask for one minced clove of garlic and ask just to be mixed in the chicken mixture, do I just mix the garlic raw?
Hi Vanesa! Yes, you just mix the garlic in raw! :)
Made this for Father’s Day dinner and 2 pans were GONE in a flash. SOOO good, Jamielyn, I see why your kids love it so much!! Great recipe!
Made this for supper tonight and it was very tasty. I used pheasant in place of chicken and the kids didn’t even know.
I’m glad you enjoyed it…my family loves this recipe! Thanks for stopping by Tina! :)
These were the BEST enchiladas I’ve ever had!