Green Chili Chicken Enchiladas

5 from 3 votes
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Green Chili Chicken Enchiladas made with nutritious ingredients, full flavored and a household favorite. Bubbling cheese with green chili in every bite.

Green Chili Chicken Enchiladas up close on a plate.
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Why Make This Green Chili Chicken Enchiladas 

These enchiladas are a five star winner in my house. My husband loves them and they are a favorite cozy comfort meal. They come together quickly and make for great leftovers.

You can easily customize these green chili enchiladas. You can stuff them with chicken (my favorite) or ground beef or turkey. You can choose the spice level (i always go for medium to hot) and you can add extra veggies into the chicken mix if you’d like. 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.

Ingredients Needed For Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas ingredients on a counter in bowls.

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 the oven.

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.

Frozen Corn. Not pictured but a great add in.

Cream Cheese. Use sour cream or greek yogurt in place. Plant based will also work.

Green Chilis.

Salsa Verde. Pick your favorite!

Cheese. Mexican blend, pepper jack or, oddly enough I love to do these with shredded manchego.

Corn Tortillas. Use whatever tortillas you fancy, I opt for white or yellow corn for this.

Optional Mix ins. Corn, chopped zucchini, mushrooms, jalapeños.

Optional Toppings. tomatoes, cilantro, sour cream.

Steps To Make This Recipe

Step one. 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, corn, seasoning, chicken, green chilis. Bring to a low simmer, add half of the salsa verde and the cream cheese or healthier substitute.

Step Two. Once the cream cheese has melted and mixed in, add half of the cheese, save the other half for the top. Mix in.

Green Chili Chicken Enchilada steps to make.

Step Three. 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. Add 2 tbsp of salsa verde with olive oil to a baking dish.

Step Four. Working quickly, add about 1-2 inch of chicken mix to the tortilla while it’s hot and damp. Roll it up and add to a greased and sauced baking dish. Continue this step until the dish is filled. Pour the leftover salsa verde over the enchilada 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 and serve!

Green Chili Chicken Enchiladas made with nutritious ingredients in a baking dish.

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.

Can these be made dairy free?

Yes, just skip the cheese and use dairy free sour cream or cream cheese.

How can I store these?

They keep for up to 5 days in an airtight container in the fridge. You can keep them in a ziplock style bag in the freezer for up to 2 months.

What sides can I serve with these?

Black beans, refried beans, mexican rice or even stemmed veggies.

Market Swaps

You can use ground chicken, turkey or beef in place of shredded chicken.
Use red enchilada sauce instead if you prefer
Add corn or diced zucchini, mushrooms or other veggies of choice

Other Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Green Chili Chicken Enchilada
5 from 3 votes

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas made with nutritious ingredients, full flavored and a household favorite. Bubbling cheese with green chili in every bite. 
Prep: 10 minutes
Cook: 20 minutes
Servings: 6

Equipment

  • 9×11 baking dish or similar in size. You an also bake in two different smaller containers.

Ingredients 

  • 12 corn tortillas
  • 1 tbsp olive oil, separated , *see notes
  • ¼ cup chopped onions
  • 2 chopped garlic cloves
  • 3 cups shredded rotisserie, 1 lb chicken breast
  • cup shredded pepper jack cheese
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • ½ tsp chili pepper
  • ½ cup frozen corn, optional
  • 2 4oz canned green chilis
  • cup cream cheese, *see notes for substitution
  • 1 12oz jar of salsa verde

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, corn, seasoning, chicken, green chilis. Bring to a low simmer, add half of the salsa verde and the cream cheese or healthier substitute.
  • Once the cream cheese has melted and mixed in, add half of the cheese, save the other half for the top. Mix in.
  • 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. Add 2 tbsp of salsa verde with olive oil to a baking dish.
  • Working quickly, add about 1-2 inch of chicken mix to the tortilla while it's hot and damp. Roll it up and add to a greased and sauced baking dish. Continue this step until the dish is filled. Pour the leftover salsa verde over the enchilada 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 and serve! 

Notes

1/2 tbsp for sautéing, the other half to oil the baking dish.
*use sour cream or greek yogurt to make it healthier. 

Nutrition

Calories: 489kcal | Carbohydrates: 29g | Protein: 45g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 140mg | Sodium: 889mg | Potassium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 303mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 489
Keyword: 30 minute
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Recipe Rating




3 Comments

  1. 5 stars
    These were really easy and delicious. Thanks for the warming tip on the tortillas, they’ve always cracked on me until now!!!!

  2. 5 stars
    This was really good. I’ll be making again asap. The salsa verde was so much better than classic green enchilada sauce

  3. 5 stars
    Highly recommend this recipe. Best green enchiladas I’ve made for sure.