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.
Absolutely wonderful! Thank you for sharing.
I’m so glad you enjoyed them, Kathy! Thanks for your comment :)
The filling for the enchiladas was really good. However, the tortillas turned out gooey. I, for once, followed the recipe exactly. Any ideas on how to not end up with gooey tortillas
My guess is it was the brand of tortillas used. If it’s a softer tortilla, you can try crisping them up on a frying pan before rolling them with the sauces. You can also use less sauce if you prefer a more crispy tortilla.
This was a hit. It will be a regular.
I’m so glad! It’s one of our favorite dinners too :)
I added some of the green enchilada sauce to the chicken as well. This recipe is super delicious.
Yum – that sounds delicious! Great job!
Loved this recipe. Very addicting lol. Of course I made my own twist and touches to it but out of all recipes ….yours was the bedt
I’m so glad you loved it, Amanda!
This recipe is the reason I started visiting this website regularly, it’s so good and pretty quick to make. It’s one of my mom’s favorite meals and it’s got the perfect amount of spice.
Thanks for your comment Kira! I’m so glad to hear these enchiladas have been a hit. :)
I LOVE this recipe – it’s simple and the video is what made me want to try it! I add a sautéed jalapeño and sweet onion to my mix for a little heat!
I’m so glad to hear you love it!
My family loved these so much they asked to add this to our weekly grocery list and dinner rotation from now on. Very quick and easy to make, very little mess, and quick!
I’m so happy to hear everyone loves them! Thanks for your comment Tara. :)
Very tasty!
Delicious and SO easy!!
Such a great taste! Have made many recipes and this is the best. Only change I made is I added raw onion to the mix.
I’m so glad you enjoyed it! :)
Hello…I see “Lime” mentioned in the instructions but not in the list of ingredients. How much do you use? Thank you.
Hi Rita! I use about 1/2 lime juiced, or 1 Tablespoon.
This was absolutely delicious! A keeper, for sure!
I’m so glad you enjoyed it! :)
Made this tonight. Very easy and delicious; hubby❤️ so moving to my Tried &True page.
Thanks for sharing. Liz
I’m so glad to hear you loved it! Thank you for your comment!
Hello,
Do you have a recipe for green enchilada sauce? They don’t sell any in France so I need to make my own 😅
So easy and YUM!!!
I’m so glad you to hear you enjoyed it!!
I have made this a few times and I love it but I prefer corn tortillas. It’s so yummy
I’m so glad to hear you love it! Thanks for your comment! :)
My husband and I LOVE this recipe! So easy to prepare.
I’m so glad to hear you love them! Thank you for your comment Kelly! :)
What a wonderful comforting meal this was. Full of flavor and easy to put together.