This Green Chile Chicken Enchiladas Recipe brings together bold flavors and creamy textures for a dish that’s both comforting and crowd-pleasing. Juicy shredded chicken, smoky green chiles, and melty cheese are tucked inside warm tortillas, covered in rich enchilada sauce, and baked until golden and bubbling.
Whether you’re planning a relaxed family dinner or prepping meals in advance, this recipe delivers delicious results with little effort. Simple ingredients and approachable steps make it easy to enjoy a restaurant-style meal right from your own oven.
Table of Contents
Why You’ll Love This Recipe
These enchiladas offer the perfect combination of creamy, spicy, and cheesy—all rolled into one satisfying meal. The tender chicken filling is seasoned just right, balanced with a creamy base, and enhanced by the tangy heat of green chiles. It’s a comforting favorite that hits the spot any day of the week.
This dish is also ideal for make-ahead meals. Leftovers store well and taste just as good the next day. Whether served fresh or reheated, the flavors hold up beautifully, making it a smart option for busy nights or meal prep.
Ingredients You’ll Need
1½ pounds boneless, skinless chicken breasts – The protein centerpiece, quick to cook and easy to shred.
½ teaspoon kosher salt, more to taste – Enhances all the flavors in the dish.
½ teaspoon black pepper, more to taste – Adds mild spice and balance.
2 tablespoons olive oil – Helps sear the chicken to golden perfection.
½ cup sour cream – Adds a creamy, tangy layer to the filling.
½ cup canned fire-roasted green chiles – These provide smoky depth and mild heat.
1 teaspoon ground cumin – A warm spice that complements the other Mexican-inspired flavors.
½ teaspoon garlic powder – Adds savory notes without needing fresh garlic.
10 (6-inch) flour or corn tortillas – The foundation of the enchiladas. Warm them to make rolling easier.
2 cups green chile enchilada sauce – A flavorful sauce that brings everything together.
5 ounces shredded pepper jack cheese – Melts smoothly and provides a little kick.
5 ounces shredded mild cheddar cheese – Adds a rich, creamy texture and classic cheesy flavor.
2 tablespoons chopped green onions – Offers freshness and mild sharpness to the filling.
1 tablespoon chopped cilantro – A fresh garnish to finish the dish.
How to Make Green Chile Chicken Enchiladas
This recipe comes together with a few simple steps: prepare the chicken, make the filling, and assemble the enchiladas for baking. The chicken is flattened and seared for even cooking and juiciness. Once shredded, it’s combined with sour cream, chiles, cheese, and seasoning for a rich, flavorful filling.
After softening the tortillas, fill and roll each one before arranging them in a baking dish. Cover everything with enchilada sauce and cheese, then bake until the top is hot and bubbly. The end result is a golden, cheesy pan of enchiladas ready to enjoy.
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 400°F. Prepare a 9×13-inch baking dish with a light coating of oil or cooking spray. - Prep and Season Chicken
Dry the chicken thoroughly. Slice each piece in half horizontally to create thinner cuts. Use a meat mallet to flatten them evenly to about ½ inch thick. Season both sides with salt and pepper. - Cook the Chicken
In a skillet over medium heat, warm the olive oil. Add the chicken and cook for 4 to 6 minutes until golden on one side. Flip and cook another 3 to 5 minutes, until fully cooked through. Remove and let rest for 10 minutes. - Shred the Chicken
Use forks or clean hands to shred the chicken into small pieces. Alternatively, chop finely with a knife. - Make the Filling
In a large bowl, mix the shredded chicken with sour cream, green chiles, cumin, garlic powder, ¼ cup of each cheese, green onions, and additional salt and pepper to taste. - Warm the Tortillas
Toast tortillas lightly in a dry skillet or over a flame for a few seconds on each side until flexible. Keep them warm under a clean towel. - Assemble the Enchiladas
Spread ½ cup of enchilada sauce across the bottom of the baking dish. Spoon about ⅓ cup of filling into each tortilla. Roll and place seam-side down in the prepared dish. - Add Sauce and Cheese
Once all enchiladas are rolled and placed in the dish, pour the remaining sauce evenly over the top. Sprinkle the remaining cheddar and pepper jack cheese over the surface. - Bake the Enchiladas
Cover with foil and bake for 15 to 20 minutes, or until the cheese is melted and everything is heated through. - Garnish and Serve
Remove from the oven and sprinkle with chopped cilantro before serving warm.
Helpful Tips
To avoid soggy enchiladas, always warm or lightly toast the tortillas before rolling. This helps maintain structure during baking. Rotisserie chicken is a great shortcut if you’re looking to save time. You can adjust the spice level by choosing hotter or milder green chiles, or by adding chili powder to the filling.
For a gluten-free version, opt for corn tortillas. If you prefer less richness, you can use reduced-fat sour cream or cheese.
Flavor
The taste is a perfect mix of creamy, savory, and slightly smoky. The green chiles add just enough heat to contrast with the tangy sour cream and gooey cheese, giving you layers of flavor in every bite.
Texture
Expect soft tortillas enveloping a rich, creamy filling. The melted cheese on top forms a golden crust that gives way to a warm, hearty interior, full of shredded chicken and melty cheese.
Occasion
Perfect for weeknight meals, weekend gatherings, or potluck dinners. It’s easy enough to make on a busy day, but delicious enough to serve for a special occasion or casual dinner party.
Prep/Cook Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10 servings
Notes
You can prepare this dish a day ahead and refrigerate it until ready to bake. For freezing, assemble the enchiladas without baking, cover tightly, and freeze for up to a month. Thaw in the fridge overnight before baking.
Experiment with different cheeses like Monterey Jack or mozzarella if you want to switch it up. If you’re using precooked chicken, measure out about 3 cups for the filling.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 17 g |
| Protein | 24 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Sugar | 4 g |
| Sodium | 833 mg |
| Fiber | 3 g |
| Cholesterol | 77 mg |
Frequently Asked Questions (FAQ)
What kind of green chiles should I use?
Fire-roasted Hatch or Anaheim green chiles are excellent choices. They’re flavorful, not overly spicy, and bring a nice smoky depth to the dish.
Can I make these enchiladas ahead of time?
Absolutely. You can prepare and refrigerate them for up to two days, or freeze them for up to a month. Be sure to thaw frozen enchiladas in the fridge before baking.
Do I need to fry the tortillas before filling them?
Frying is optional, but warming or toasting them helps prevent tearing and makes them more pliable for rolling.
How can I keep the enchiladas from getting soggy?
Warm the tortillas before assembling, and don’t overload them with sauce. Keeping the filling balanced also helps maintain texture.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat in a 325°F oven, covered, until warm, or microwave individual portions until heated through. To freeze, wrap the entire dish tightly and store for up to one month. Thaw before baking as usual.
Print
Green Chile Chicken Enchiladas Recipe | Cozy, Cheesy Comfort
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
Creamy and cheesy green chile chicken enchiladas baked to perfection with a smoky sauce and tender filling.
Ingredients
1½ lb boneless skinless chicken breasts
½ tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
½ cup sour cream
½ cup canned fire-roasted green chiles
1 tsp ground cumin
½ tsp garlic powder
10 flour or corn tortillas (6-inch)
2 cups green chile enchilada sauce
5 oz shredded pepper jack cheese
5 oz shredded mild cheddar cheese
2 tbsp green onions, chopped
1 tbsp fresh cilantro
Instructions
1. Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.
2. Slice and flatten chicken breasts, then season with salt and pepper.
3. Cook chicken in olive oil until golden and fully cooked. Let rest.
4. Shred the chicken and mix with sour cream, chiles, spices, cheeses, and onions.
5. Warm tortillas to make them flexible for rolling.
6. Fill each tortilla with the chicken mixture, roll, and place seam-side down in the dish.
7. Pour enchilada sauce over the rolls and top with remaining cheese.
8. Cover with foil and bake for 15 to 20 minutes.
9. Garnish with cilantro before serving.
Notes
Use rotisserie chicken as a shortcut.
Substitute corn tortillas for a gluten-free option.
Assemble ahead and bake when ready.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 290
- Sugar: 4g
- Sodium: 833mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 77mg
Conclusion
Green Chile Chicken Enchiladas are the kind of meal that’s easy to make, easy to love, and easy to enjoy again and again. With just the right balance of creamy, cheesy, and zesty, they bring big flavor without a complicated process. Whether you’re making dinner for your family or prepping for a busy week, this recipe is a reliable favorite that never disappoints.