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Green Chili Chicken Enchiladas made with nutritious ingredients, full flavored and a household favorite. Bubbling cheese with green chili and flavorful chicken in every bite. This meal is a must make for the week. Great for meal prep and sharing.
This recipe has been republished and updated from my 2022 recipe post.
Why Make Green Chili Chicken Enchiladas
These enchiladas are a five star winner in my house. My husband loves them and they are a favorite comfort meal good anytime of year.
- They come together quickly and make for great leftovers.
- Choose any meat of choice. You can stuff them with chicken (my favorite) or ground beef or turkey.
- Add more veggies if needed. You will love how simple and flexible this meal is.
This meal is great for freezing and for meal prep, so if you’d like, double the batch for extra meals.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breast. Rotisserie is my favorite, it cuts out a lot of time and it’s easy to shred. You can also cook your own chicken breast in a skillet and then shred.
- Olive Oil. To sauté everything together in (onions and garlic).
- Onions. I do white or yellow, but use your favorite.
- Seasoning. Paprika, cumin, chili, salt, pepper
- Garlic.
- Sour Cream. Use cream cheese or greek yogurt in place. Cream cheese will be so decadent.
- Green Chilis. This adds an extra depth of flavor.
- Salsa Verde. Pick your favorite! You can also make this more traditional and use green enchilada sauce.
- Cheese. Mexican blend or pepper jack.
- Corn Tortillas. Use whatever tortillas you fancy, I opt for white or yellow corn for a more traditional flavor.
- Optional Mix ins. Corn, chopped zucchini, mushrooms, jalapeños.
- Optional Toppings. tomatoes, cilantro, sour cream.
Steps To Make This Recipe
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step one. Set oven to 350º. Shred the chicken up and heat olive oil in a sauté pan on medium high heat. add all the mix ins and seasonings.
- Step Two. Mix in the sour cream add half of the cheese, save the other half for the top. Mix in.
- Step Three. Prep the tortillas. Dampen two paper towels well, wrap them around the tortillas and microwave them for 45-60 seconds, this will help keep the tortillas from cracking without having to deep fry them. Dip them in the warmed sauce.
- Step Four. Stuff and roll up the enchiladas, nestle them in a baking dish and cover with cheese and sauce. Bake!
Green Chili Chicken Enchilada Pairings
This recipe is so great on it’s own, it is filling a robust however I have some great sides or appetizers you can pair with it!
- Mexican Street Corn Pasta Salad – this would be a wonderful appetizer or side dish.
- Black Bean Crispy Tacos – the perfect vegetarian taco to serve with these.
- Mexican Chicken Soup – pairs great for an appetizer.
Green Chili Chicken Enchilada Tips
- Make sure you season accordingly. If you are making your own chicken breasts, add some extra seasoning to the breasts. Rotisserie has a lot more seasoning and salt on it’s own.
- Choose the salsa verde or enchilada sauce you enjoy most!
- Be sure to heat the sauce up in the same skillet after prepping the tortillas for more malleable corn tortillas.
- Add more veggies if you want more fiber. Corn, diced zucchini’s or tomatoes would be great.
Recipe FAQ’s
Can I make these with red enchilada sauce instead?
Yes! They are great with red enchilada sauce, just as tasty. You can even do half/half.
Other Mexican Inspired Meals
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Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas made with nutritious ingredients, full flavored and a household favorite. Bubbling cheese with green chili and seasoned chicken in every bite.
Equipment
- 9×11 baking dish or larger sized (9×13)
Ingredients
- 8-10 corn tortillas
- 2 tsp olive oil, separated
- ¼ white onion, diced
- 3-4 cups shredded rotisserie, 1 lb chicken breast
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt, less if desired
- ½ tsp chili powder
- 2 4 oz cans green chilis , mild or hot
- 1 12-16 oz jar of salsa verde, or green enchilada sauce
- 1 cup shredded pepper jack cheese, divided in half
- ⅓ cup sour cream , or cream cheese or greek yogurt
Instructions
- Set oven to 350º. Shred the chicken up and heat olive oil in a sauté pan on medium high heat. Add onions, sauté for about 3 minutes then add garlic, seasoning, cooked chicken, green chilis.
- Bring to a low simmer, add the sour cream. Add half of the cheese, save the other half for the top. Mix in. Move the chicken mixture to a bowl off to the side.
- Prepare the tortillas. Dampen two paper towels well, wrap them around the tortillas and microwave them for 45-60 seconds, this will help keep the tortillas from cracking without having to deep fry them.
- Make the enchiladas. Add the enchilada sauce or salsa verde to the same skillet the chicken mixture was in. bring it to a very low simmer
- Working quickly, dip the warmed tortillas into the warmed salsa in the skillet, add about 4 Tbsp of chicken mix to the tortilla. Roll it up and add to an oiled and sauced baking dish.
- Bake the enchiladas. Continue this step until the baking dish is filled. Pour the leftover salsa verde from the skillet over the enchiladas and add the rest of the cheese. Bake for about 25-30 minutes or until cheese has fully melted and is bubbling well. Add toppings of choice (jalapeño, cilantro etc.) and serve!
Notes
- Make sure you season accordingly. If you are making your own chicken breasts, add some extra seasoning to the breasts. Rotisserie has a lot more seasoning and salt on it’s own.
- Choose the salsa verde or enchilada sauce you enjoy most!
- Be sure to heat the sauce up in the same skillet after prepping the tortillas for more malleable corn tortillas.
- Add more veggies if you want more fiber. Corn, diced zucchini’s or tomatoes would be great.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 3 Enchiladas | Calories: 604kcal | Carbohydrates: 26g | Protein: 59g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 207mg | Sodium: 1114mg | Potassium: 171mg | Fiber: 4g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
These were really easy and delicious. Thanks for the warming tip on the tortillas, they’ve always cracked on me until now!!!!
This was really good. I’ll be making again asap. The salsa verde was so much better than classic green enchilada sauce
Highly recommend this recipe. Best green enchiladas I’ve made for sure.
Our family loved this recipe!! It made 13 small enchiladas and filled a 9×13 pan. I just had two this morning as leftovers and they were just as tasty the day after. I tried to follow directions as written although misread the recipe and I only purchased one 4 oz can of green chilis, and I added a 1/2 cup diced mushrooms as one of the add ins as suggested. I also used a rotisserie chicken to save time and had some chicken left over for salad later in the week.
This recipe is going into our rotation. Thanks for a delicious way to salsa verde!