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.
Best enchiladas I’ve ever made! Easy, fast and delicious.
Was pretty good- felt it needed onions or something? Kind of bland…
You could definitely add in some sauteed onions with the green chiles. You can also bump up the chili powder to 1-2 teaspoons if you want a boost of flavor and spice :)
Tried this recipe tonight and it exceeded my expectations! Family and friends loved it. So easy to make too. This one is definitely a keeper!
I’m so glad you enjoyed the chicken enchiladas!! :)
Loved the simplicity of this recipe. The next time I make it, I will use 8oz. of cream cheese for more creaminess. Top Notch! 👍
I make this at least once every month because it’s so good! I definitely recommend this recipe!
I’VE BEEN WANTING A REALLY GOOD RECIPE FOR GREEN CHILI CHICKEN ENCHILADAS. THANK YOU SO MUCH THIS IS LITERALLY THE BEST ENCHILADAS I’VE EVER HAD!! YOU MADE MY WHOLE FAMILY HAPPY MY SISTER’S FAMILY IS EVEN TEXTING ME NOW TELLING ME HOW GOOD THEY ARE. I WILL MAKE THESE FOR THE REST OF MY LIFE.
Added a greater amount of the spices but love this recipe. Thank you!
Been making my chicken enchiladas like this for years, but I put sour cream (or Greek yogurt) in the mixture along with salsa. Will have to try it with the cream cheese.
Looks delicious I’ll definitely have to make this
The best Mexican dish I’ve ever made!
Family loves it!!
That is great to hear! Love it when the whole family enjoys a recipe together. Thanks for sharing!
My family AND friends LOVE this amazing recipe! I admit I was a bit timid about the Green Chili Sauce but putting everything all together made it perfect. I’m getting my grocery list together to make this tomorrow!!
I am glad that you tried it and loved it! It is always a delicious dinner and simple to make. Thanks for making one of my recipes!
Update: Tried these the next morning and they were fabulous! Guess the flavors needed to meld? Anyway went from bland to awesome and I did not do a thing but reheat- go figure!
We love these! They’re one of my children’s favorite meals. So easy to make ahead and they also taste great the next day when my husband brings them for lunch at work. Thanks for so many great recipes!
Excellent recipe. Added some green salsa verde to the chicken mixture.
Excellent recipe with great variations to keep it fresh. Thank you!
This was absolutely an amazing recipe! I wouldn’t change anything!!!
So glad to hear you enjoyed the green chile chicken enchiladas!
VERY TASTY!!! I subbed Fage Greek Yogurt 2% instead of cream cheese, feta cheese and added Cuban Black Beans to the filling, it was delicious! This was my first time eating enchiladas and making homemade corn tortillas but it won’t be my last, I will continue to make your recipe! Thank you for sharing your love of cooking!
So glad you enjoyed the chicken enchiladas! Thanks for sharing, sounds yummy!
We loved the recipe. It’s a real keeper!
I’m so glad you enjoyed them, thanks for the review! :)
It was almost perfect. Just needed more spice.