I still remember the first time I made these chicken enchiladas with green sauce. It was one of those nights when I had absolutely no clue what to cook for dinner. You know the kind—when you stand in front of the fridge, staring at a random assortment of ingredients, hoping something magical will come together. I had leftover rotisserie chicken, a pack of tortillas, and a half-empty jar of homemade green enchilada sauce from a batch I’d made earlier in the week. That was all the inspiration I needed.
I threw everything together, layered on some cheese (because cheese makes everything better), and hoped for the best. The result? A pan of bubbly, cheesy, and insanely delicious green chicken enchiladas that had my family practically licking their plates. My husband, who is usually indifferent to enchiladas, actually went back for thirds. That was my sign—I had officially struck enchilada gold. Since then, this recipe has been on repeat in my kitchen, especially on those busy weeknights when I need something comforting, easy, and guaranteed to be a hit.
Now, whenever I make these creamy green chili chicken enchiladas, they remind me that some of the best recipes come from happy accidents. And lucky for you, I’ve refined the process so you can enjoy them without the guesswork. If you love easy enchilada recipes, this one is about to become a favorite in your household too!
Why You’ll Love This Dish
1. It’s Incredibly Easy to Make
These enchiladas come together in just 20 minutes. Perfect for those nights when you want a homemade meal but don’t have the time or energy for anything complicated.
2. Packed With Flavor
The combination of shredded chicken, tangy green chili enchilada sauce, and melty cheese creates a dish that’s both bold and comforting. Every bite is a little explosion of Mexican-inspired goodness.
3. Super Creamy and Cheesy
If you love cheese enchiladas with green sauce, this dish is for you. The mix of gooey Monterey Jack and sharp cheddar makes for an irresistibly creamy texture.
4. A Great Way to Use Leftover Chicken
Got some rotisserie chicken sitting in your fridge? This recipe is the perfect way to use it up. No waste, just deliciousness.
5. Customizable to Your Taste
Whether you like your enchiladas spicy, mild, extra cheesy, or even with a veggie boost, this recipe is easy to tweak to your liking. Add some jalapeños for heat, swap in corn tortillas for a different texture, or throw in some black beans for extra protein.
6. Freezer-Friendly
Make a double batch and freeze one for later! These enchiladas reheat beautifully, making them a lifesaver on busy nights.
7. A Crowd-Pleaser
Whether you’re feeding picky kids or entertaining guests, these Mexican green chili chicken and cheese enchiladas always get rave reviews.
8. Perfect Balance of Tangy and Savory
The green chili enchilada sauce adds just the right amount of tanginess to balance the rich, cheesy goodness. It’s the kind of dish that keeps you coming back for just one more bite.
Ingredients for the Chicken Enchiladas With Green Sauce Recipe
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 8 small flour or corn tortillas
For the Sauce:
- 2 cups green chili enchilada sauce (store-bought or homemade green enchilada sauce)
- 1/2 cup sour cream (for extra creaminess)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Topping:
- Chopped fresh cilantro
- Sliced jalapeños (optional, for heat)
- Diced avocado
- Crumbled queso fresco or extra shredded cheese
Cooking Equipment Needed:
- 9×13-inch baking dish
- Mixing bowls
- Spoon for mixing
- Oven
Cooking Instructions for the Chicken Enchiladas With Green Sauce Recipe
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Filling
In a large mixing bowl, combine shredded chicken, 1 cup of the shredded cheese, sour cream, garlic powder, onion powder, cumin, and salt. Stir everything together until well mixed.
3. Warm the Tortillas
To make rolling easier, warm the tortillas in the microwave for about 20 seconds until they’re soft and pliable.
4. Assemble the Enchiladas
Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
5. Make the Sauce
In a small bowl, mix the green chili enchilada sauce with sour cream, cumin, and garlic powder. Pour the sauce evenly over the rolled enchiladas, ensuring they’re well coated.
6. Add the Cheese
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
7. Bake to Perfection
Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve
Remove from the oven and top with chopped cilantro, jalapeños, and diced avocado. Serve hot and enjoy!
Notes & Tips
1. Make It Spicier
If you love heat, add diced green chilies to the filling or mix some hot sauce into the enchilada sauce.
2. Swap Out the Protein
No chicken? Try shredded beef, pork, or even sautéed mushrooms for a vegetarian option.
3. Use Corn Tortillas for a More Authentic Touch
Flour tortillas make rolling easier, but corn tortillas add a classic Mexican flavor. If using corn, warm them up slightly before rolling to prevent cracking.
4. Freeze for Later
Assemble the enchiladas, but don’t bake them. Instead, cover the dish with foil and freeze. When ready to eat, bake straight from the freezer at 375°F for about 30-35 minutes.
5. Serve With Sides
These enchiladas pair beautifully with Mexican rice, refried beans, or a crisp side salad.
6. Make It Even Creamier
For extra creaminess, mix a little cream cheese into the filling. It takes these creamy green chili chicken enchiladas to the next level!
Macronutrient Count Per Serving
- Calories: Approximately 350
- Protein: 25g
- Carbohydrates: 30g
- Fats: 15g
- Fiber: 3g
- Sodium: 600mg (varies based on sauce and cheese used)
Pro Tips for the Recipe
1. Use Freshly Shredded Cheese
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the creamiest, gooiest enchiladas, shred your cheese fresh from the block.
2. Warm Your Tortillas Before Rolling
Corn tortillas can be prone to cracking, and even flour tortillas roll better when they’re warm. Heat them in the microwave wrapped in a damp paper towel for about 20 seconds to make them more pliable.
3. Don’t Overfill Your Enchiladas
It’s tempting to stuff them to the brim, but too much filling can cause them to burst open while baking. Stick to about 1/4 to 1/3 cup of filling per tortilla.
4. Make It Ahead of Time
You can assemble these enchiladas up to a day in advance and store them covered in the fridge. Just bake when ready, adding a few extra minutes to the cooking time.
5. Add a Crunchy Topping
For extra texture, sprinkle some crushed tortilla chips or panko breadcrumbs over the cheese before baking. It gives a delightful crunch to every bite.
6. Let Them Rest Before Serving
Once out of the oven, let the enchiladas sit for about 5 minutes. This helps the sauce thicken slightly and makes them easier to serve without falling apart.
Let’s Taco ‘Bout It: Q & A Section
1. What Can I Serve With These Enchiladas?
These enchiladas pair beautifully with Mexican rice, refried beans, or a fresh avocado salad. A side of tortilla chips with guacamole is always a hit too!
2. Can I Make This Recipe Dairy-Free?
Yes! Swap out the cheese for a dairy-free alternative and use coconut cream or cashew-based sour cream instead of regular sour cream.
3. How Can I Make This Dish Spicier?
If you love heat, add diced jalapeños or green chilies to the filling. You can also drizzle some hot sauce or mix in a bit of cayenne pepper with the sauce.
4. Can I Use a Different Protein?
Absolutely! Shredded beef, pork, or even shrimp work great in this recipe. You can also make it vegetarian by using sautéed mushrooms and black beans.
5. How Do I Keep My Enchiladas from Getting Soggy?
Avoid over-saturating them with sauce before baking. Pour just enough to cover them lightly, and add extra sauce when serving if needed.
6. Can I Freeze These Enchiladas?
Yes! Assemble the enchiladas, but don’t bake them. Cover tightly and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for 30-35 minutes.
