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.
Very delicious. I will be making this again!
I’m so happy to hear you loved it, Judy!
So easy and the flavor was incredible. Yum this is going to be a favorite.
So glad you enjoyed them! Thanks for your review Micki :D
I’ve been using this recipe for several years now and have included updates whenever posted. It’s simply the best recipe for green chile chicken enchiladas out there.
So glad to hear you love it! Thanks Hasemano for your review!
YUM!!!!! So good that I ate the entire enchilada pan in one day. I am making it again tonight
Love it! So happy you enjoyed it so much, McKayla :)
I am in Australia and don’t think we have green enchilada sauce. Any substitutions?
You could always try salsa verde! It may change the flavor a bit, but would still be delicious :)
Hi Kathy, Suzie here, I too am in Oz… I love green sauces made from tomatillos. So two options.. I saw a Green Mexican Enchilada sauce at my local IGA in BUDERIM QLD.. or you can buy extra large tins of tomatillos from a wholesale supplier, & make your own. I go to MARKRIS FOODS. 81 ENIE ST. NOOSAVILLE. QLD.
Break them down & freeze.
I make Chicken Enchiladas with a green sauce..cream, chillies, coriander etc. from cornmeal tortillas…to die for.
MARKRIS FOODS also sell large packs of fresh cornmeal tortillas which I also break down & freeze.
Look for a foods wholesaler or try IGA.
I hope this helps. I do KETO, 20/25 carbs per day, I can still enjoy the Enchiladas. 9grms of carb per tortilla.
ADORE AUTHENTIC MEXICAN 😋👱🏻♀️
Just made these for dinner last night and they were fantastic! Sadly, there were no leftovers because I cannot stop thinking about them!
So glad to hear you enjoyed them :)
Just made these and they were great!! The cream cheese was what really made them. I don’t like sour cream which is what most recipes call for. Never thought of substituting cream cheese. Didn’t change a thing in the recipe. Will be making over and over again!
Yay! So glad you enjoyed it, Lori :)
My favorite enchilada recipe ever! So much flavor and just the right amount of sauce to meat ratio.
So glad you love the recipe, Amanda! Thanks for your comment and review :)
Added sautéed spinach, and family LOVED it! Also used Neufchâtel cheese since it is already soft.
Yay, so glad it was a hit with your family!
I just gotta say that I heart naptime is my f♡ve go to site (the title in and of itself even:)!
The best thing about this dish is its so versatile. I happened to have a box of cilantro lime rice a roni on hand and threw in a can of black beans and topped a spoonful to the chicken and it was heavenly!
Ty
So happy you love the site, Gray! :) And adding rice and beans sounds so delicious!
I made I loved it, I think the cream cheese was alot creamer, I was out of sour cream , so I’ll always use cream cheese.
I prefer cream cheese too :) So glad you loved it!
All the goodness! Simple and a weekly staple in our house!! Family approved!
Yay, so happy to hear that your family loves this recipe Jess!
These are so good! I use flour tortillas
So glad you loved them :)
Fantastic recipe! Love making these for weeknight dinners!
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
I’ve probably made this recipe 20 times and realized I’ve never left a review. It’s always a hit, regardless of whether I’m serving it to the family or for a potluck at church. Even my Mexican husband who hates cream cheese and thinks flour tortillas are evil, loves these. So thank you!.
Yay! So glad it’s always a hit and is husband approved :)
100% make this recipe. Followed directions except I did omit the lime. Used flour tortillas because that is the fam preference. Huge hit. I routinely double the batch now as everyone always wants left overs. I have used the recipe and omitted chicken and subbed spinach and mushrooms for my vegetarian son and friends with equally rave reviews.
I’m so happy to hear that you love the recipe, Laura! Thanks for your nice comment and review. And that vegetarian version sounds delicious!
I never comment on recipes, but these enchiladas were SO GOOD I felt it would be an injustice not to say so. Thanks to the author for sharing this deliciousness. This recipe is going in my arsenal for many fantastic dinners to come.
Yay! I’m so happy to hear that you loved the recipe, Joni. Thanks so much for leaving a comment! :)