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.
Delicious! I’m the worst cook ever and I successfully made these delicious enchiladas! Super easy to make and SO GOOD!
I made this again for about the 4th time. Everytime they come out tasting great. The last time my wife bought king size yellow corn tortillas.I do heat up and soak my torillas in green sauce before rolling them OMG. That elevated these already great Enchilada to Out of this world. .. I gave some to my neighbors and their reviews were off the charts. This is now my definite go to Green Enchilada Recipe. I have been requested to make them at least once a month. Thank You so much for this recipe..
That sounds delicious! I’m going to give the soaking tortillas a try. Thanks for sharing. I’m so glad you love these enchiladas! :)
I love this recipe! It is DELICIOUS. I’ve made it many times. Having it again tomorrow. Thank you for sharing it.
I’m so glad you love this recipe! Thanks for your comment and review!
Quick question. Was lime juice ever in this recipe?
Is 1 enchilada in 1 serving?
Yes. :)
Excellent & very easy/quick to make! Love the addition of cream cheese – I used light cream cheese!
I’m so glad you enjoyed them! :)
This recipe came out really good. I’ve never used cream cheese in it before but it made a difference. Thank you for sharing.
I’m so glad you enjoyed it! I love the cream cheese addition. Makes it so creamy!
Can this be made a day ahead and then just baked?
That should be fine! I would maybe recommend waiting to add the sauce until before baking so that the tortillas don’t get soggy.
What brand of enchilada sauce do you recommend?
Hatch green chili enchiladas sauce is much better than old El Paso…. I lived in new Mexico for 11 years and something about hatch green chili is addicting !
I’ll have to give it a try, thanks for your comment Bobbie!
Wouldn’t need to make it gluten free if you used corn tortillas in the first place. They are more traditional and taste better.
Came out amazing!
I left it in longer to get toasty on top…..it was quite good….added sour cream and cilantro on top
I’m so glad you enjoyed them! :)
This is the best recipe I’ve ever made. My family loves these enchiladas.
I’m so happy to hear you love them!! Thanks for leaving a comment and review Christen.
This is a delicious and easy recipe, made a double batch one for us and one for our neighbors. They loved it. We loved it and it’s even better the next day heated up if there are any leftovers. I used extra cream cheese in the mixture and a little grated pepper jack in the chicken filling.
Yum! We’re in New Mexico and used fresh green chilis, these enchiladas were delicious!!
Sounds delicious!!
Very good recipe! My husband and I both give it 5 stars! Thank you!
I’m so glad you both enjoyed them! :)
Made this dish this evening and it was a big hit!
I’m so glad you enjoyed it! :)
I made this recipe for a work potluck; I assembled it and put in the fridge to back tomorrow morning; do you think it will be ok overnight?
It should be fine overnight, the tortillas make just be a little softer.
Can this be made ahead and Frozen?