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.
These enchiladas have a wonderful flavor. I have made them several times and my family just loves them. I used a whole10oz can of green enchilada sauce in the bottom of my pan and the 28oz can for the top. I also used the 3lb bag of great value boneless skinless chick thighs which made 11 enchiladas. I could have skimped a little more and made 12 but we like to taste the meat in our enchiladas. This is a great recipe that I have added to our “favorite” list. Than you for sharing.
Just made these tonight and they were fantastic. I used the Kite Hill Jalapeno Cream Cheese (dairy free) and Rudi’s gluten-free flour tortillas & they came out great! (I didn’t put any cheese on the top to keep them dairy free). So tasty!
Sounds delicious! I’m glad to hear you could make them dairy free, I’m sure that will be helpful to know for others that aren’t able to have dairy. Thanks for sharing!
I made these tonight for dinner and YUUUUUMMMM! They are delicious! I made 3 with corn tortillas and the rest with flour just to see which ones I like best. I honestly love the corn for myself but the guys love the flour. Also, I couldn’t find a 14 oz can of green enchilada sauce. All I found was the 10 oz cans of Old El Paso. That was plenty for the dish… in my opinion.
So glad you enjoyed these! 10 oz cans work just as well! :)
Have you tried making this with the red sauce? Is it just as good?!
I have another recipe that I love for red sauce: https://www.iheartnaptime.net/creamy-chicken-enchiladas/
This is my go to recipe for enchiladas. These are so yummmmmmm… Thank you!
I’m so glad you love these as much as we do! :)
This is one of our family favorites. I am making it tonight in fact. I use rotisserie chicken and serve it with a side of refried beans. LOVE!
I love making this with rotisserie chicken! A side of refried beans is perfect. :)
My kind of dinner! This will quickly become a family favorite!
These are my favorite kind of enchiladas
I wish I had a big plate of these enchiladas right now! So yummy!
Just in time for this weekend!
Do you think this recipe would work for breakfast with scrambled eggs subbed for the chicken?
These look fantastic and would be a great dinner idea for Cinco de Mayo!
i always love the bite that green chiles bring to a dish!
I LOVE green chile so this recipe is right up my alley. Totally pinning for this weekend’s festivities!
What is the calorie and nutrition value for this recipe?
Hi Stephanie! I’m not sure on the exact nutritional information, but I typed it into a recipe calorie counter and it looks like each enchilada is between 250-300 calories.
This is fabulous! So easy to make. Delicious. You will not be disappointed.
The only thing I changed – added a bit more enchilada sauce to the top. I will definitely be making this again!
I’m so glad you enjoyed these enchiladas! They are always a hit. :)
I have made these several times and they are down right delicious. The only thing I do different is use two cans of the sauce. We like a lot of sauce.
I’m so glad you like these! They are a family favorite. Thanks for sharing your experience. :)
Hi what brand enchilada sauce did you use?
Usually Old El Paso Green Enchilada Sauce! :)