Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! These enchiladas are a family fav!
We frequently make these enchiladas when we have company over for dinner, because everyone loves them! We always serve them with mexican rice, homemade salsa, and some tacos for an all out Mexican dinner!
Easy green chile chicken enchiladas
Did you know I’m half Mexican?
Because of that I’ve learned how to make so many Mexican recipes, one of those being today’s Green Chile Chicken Enchiladas (we obviously love enchiladas and have versions for Red Cheese Enchiladas and Beef Enchiladas as well).
Not only are enchiladas so easy but they are so good and are a hit at any function! I also like that they are easy to make in mass quantities and super freezer friendly.
This recipe only calls for a few ingredients, including:
- corn tortillas
- shredded chicken
- sour cream
- green chiles/chilis
- salt & pepper
- enchilada sauce (Las Palmas Mild Green Chili Sauce is our favorite, but we also love homemade!)
I usually have all these ingredients on hand so we make them quite often. I love giving these enchiladas (frozen) to new moms so they have a simple and delicious dinner for their families. 😉
How to Make Chicken Enchiladas:
Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!
CHICKEN MIX. Combine the chicken, cheese, green chiles, salt and pepper in a small bowl.
TORTILLAS. Bring enchilada sauce to a boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften (if your tortillas are falling apart during this step, then your tortillas are super cheap and should probably be microwaved instead to soften).
FILL. Place the softened tortilla in the baking dish and spoon ⅓ cup of the chicken mixture and 2 tablespoons of sour cream down the center (NOTE: The squeeze sour cream packages work great for this!)
ROLL + BAKE. Roll up the tortilla and make sure it’s seam-side down in the baking dish. T
BAKE. Top with shredded cheese and bake for about 20 minutes.
This easy chicken enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan. 😉
Making Ahead + STORING
MAKE AHEAD. Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. If you want these to be even better, we suggest taking the excess sauce and placing in an air-tight container and pouring this on and along with the cheese before storing.
FREEZE. We LOVE to freeze these enchiladas and save for later. In fact, we often double the batch and then eat one and freeze the rest for another night. To freeze these, we suggest making them in a disposable pan, covering tightly with foil and placing in a freezer-safe bag. When done this way, they can last in the freezer for several month.
To cook, we let the enchiladas thaw in the fridge over night and cook for about 25 minutes.
REHEAT. If stored properly, enchiladas can last in the fridge for up to 4 days. We typically reheat them in the microwave, but you can also reheat on a low heat in the oven.
more Tips + Tricks
Substitutions: Swap the corn tortillas with similarly sized flour tortillas. You do not need to dip flour tortillas in sauce before rolling. Substitute the sour cream for your favorite plain yogurt.
Additions: Add olives, diced onions, sliced jalapenos, cilantro, salsa, chili peppers, black beans, corn
Chicken: Use canned chicken or a rotisserie chicken and shred with fork. Another idea is to keep shredded chicken in the freezer to use in your favorite recipes.
Cheese: Using a different cheese blend can certainly change up the flavor. Try a mexican blend, grated marble colby jack, or a cheddar and pepper jack blend,
Softening the tortilla without dipping or frying: warm tortillas up the microwave or on a pan in the oven. When they are just warm keep them wrapped in a thick kitchen towel or a tortilla warmer.
What to serve with chicken enchiladas?
The Mexican side dish options are endless!
These are some of our go-to’s
In general, we like to have lots of side options but preferably made by different cooking methods. If the oven is used baking these enchiladas, then we make a side that can done in the slow cooker or on the stove.
Keep that in mind when decided what you want to serve with these enchiladas. 😉
FOR A 9×13 PAN…
Want to make this in a bigger pan? No sweat!
Here is what you’ll need…
- 3-4 cups shredded chicken
- 3 cups Monterey Jack Cheese
- 1 – 28 oz. Can Las Palmas Green Chile Enchilada Sauce
- 12-15 corn tortillas
- 1 – 2 cans 4.5 oz. chopped green chiles
- 1 ½ – 2 cups sour cream
- salt and pepper
Enchiladas are the best!! We’ve made several versions before, but for a standard chicken enchilada recipe, this is our go-to.
We also have a more American version with flour tortillas that you can check out HERE.
For more enchiladaS, check out:
In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
In a small skillet, bring enchilada sauce to boil. Remove from heat.
Dip each tortilla into heated sauce for a few seconds to soften.
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center)
Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
Bake 20 minutes at 350.
FOR A 9×13 PAN… INGREDIENTS:
- 3 – 4 CUPS CHICKEN
- 3 CUPS MONTEREY JACK CHEESE
- 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
- 12-15 CORN TORTILLAS
- 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
- 1 ½ – 2 CUPS SOUR CREAM
- SALT & PEPPER