My family loves these green chile chicken enchiladas. They are a tasty, quick, and easy dinner! You can use homemade salsa verde or store-bought enchilada sauce in our recipe.
Our family has been making these green enchiladas for years. You can use our homemade salsa verde or a store-bought green chile enchilada sauce in this recipe. Either way, they are delicious!
These easy chicken enchiladas taste incredible. They are perfectly creamy and cheesy.
Key Ingredients
- Chicken: This recipe requires cooked chicken. You can use leftover chicken or cook it using one of these simple recipes: poached chicken (15 minutes), tender shredded chicken (1 hour), or slow cooker shredded chicken (4 to 6 hours).
- Green enchilada sauce: I love this homemade roasted salsa verde made with tomatillos, chile peppers, onion, and garlic. It works beautifully in these green chicken enchiladas. I’ve also used store-bought green enchilada sauce in this recipe. I love the green chile enchilada sauce from Hatch, Las Palmas, and Frontera.
- Tortillas: Use flour or corn tortillas in these enchiladas. Corn is more traditional, but if you love flour tortillas, please use them! If you’d like to make your own, try our recipes for soft flour tortillas or homemade corn tortillas.
- Garlic: I always add extra garlic to my enchilada sauce and love the kick.
- Sour cream: Makes our enchilada sauce super creamy and delicious. It also tones the spice level if you are more sensitive to spicy food.
- Cheese: I add cheese to the filling and the top of our enchiladas. It bakes to be so melty! Monterey Jack, cheddar, a Mexican cheese blend, or super melty Oaxaca cheese, is great.
How to Make Green Chile Chicken Enchiladas
Our creamy salsa verde enchilada sauce could not be easier to make. Start by warming your homemade salsa verde or store-bought enchilada sauce with sauteed garlic, then stir in sour cream and fresh cilantro.
Next, you’ll stir in shredded cooked chicken and a handful of cheese. Adding the chicken to the warm sauce gives it a head start on heating through. The chicken absorbs so much flavor. I could stop here and eat the whole skillet!
To make your enchiladas, add a spoonful of the chicken and creamy green sauce to the tortillas and roll them up. Then, place the rolled enchiladas seam-side-down in your baking dish to keep them in place. I bake them in the oven until heated and the cheese melts (just under 30 minutes).
What to Serve with Green Chicken Enchiladas
I love serving these chicken enchiladas next to Mexican rice or cilantro lime rice and refried beans or creamy black beans. I’m always happy to see fresh pico de gallo and tortilla chips on the table and my son also loves guacamole, so you’ll usually see that, too!
More Recipes with Salsa Verde
These salsa verde chicken enchiladas are a family favorite. We love the salsa verde so much that we use it in a few more recipes. Remember that you can always substitute the salsa verde called for in our recipes for a store-bought green chile enchilada sauce.
Easy Green Chicken Enchiladas
- PREP
- COOK
- TOTAL
These salsa verde chicken enchiladas are easy and incredibly delicious. You can use store-bought green chile enchilada sauce or salsa verde for this recipe. I like the options from Hatch, Las Palmas, and Frontera. Or, to make it from scratch, try this homemade salsa verde made with tomatillos, green chile peppers, and garlic (it’s amazing).
Watch Us Make the Recipe
You Will Need
2 cups shredded cooked chicken
6 flour tortillas or corn tortillas, 8 inches in diameter
2 cups (16 ounces) green chile enchilada sauce or salsa verde
1 teaspoon olive oil or avocado oil
2 garlic cloves, minced
1/2 cup sour cream
1/4 cup fresh cilantro, finely chopped, plus more for serving
1 cup shredded cheddar, Monterey Jack, Oaxaca, or use a Mexican cheese blend
Directions
- Make Enchilada Sauce
1Heat oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute.
2Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.
3Remove the skillet from the heat. Stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper. If the sauce is too spicy, stir in more sour cream.
4Remove 1 cup of sauce from the skillet and set aside to assemble the enchiladas later.
5Stir the shredded chicken and half the cheese into the remaining sauce in the skillet.
- Bake Enchiladas
1Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.
2Spread half of the reserved sauce on the bottom of the dish.
3Place 1/3 cup of the chicken filling in the center of each tortilla. Roll into a cylinder. Arrange rolled tortillas seam-side down in the baking dish.
4Spread the remaining reserved sauce over the enchiladas. Sprinkle with the rest of the cheese.
5Cover with foil and bake for 15 minutes. Then, remove the foil and bake until the cheese is melted and bubbly, about 10 minutes.
6Allow the enchiladas to cool for 5 to 10 minutes so they set up a bit in the middle. Garnish with cilantro and serve.
Adam and Joanne's Tips
- Chicken: Use leftover chicken or try one of these easy recipes to cook chicken: poached chicken (15 minutes), tender shredded chicken (1 hour), or slow cooker shredded chicken (4 to 6 hours).
- Tortillas: For these enchiladas, you can use either flour or corn tortillas. Corn tortillas have a more traditional flavor and texture, while flour tortillas are a better option if you prefer a softer result. If using corn tortillas, soften them before filling for easier rolling. To do this, lightly coat them in oil and bake at 350°F for 3 to 4 minutes.
- Make ahead: As these enchiladas sit, they absorb more of the sauce, making them soft and soggy. I prefer these the day I make them, and I don’t recommend making them days ahead of time or freezing them.
- The nutrition facts provided below are estimates.
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I added some diced peppers and jalapeno, and used rotisserie chicken. LOVED it. Made several times already.
That’s fantastic! I’m so glad you loved the recipe and that it’s become a repeat dish for you. Adding diced peppers and jalapeño sounds like a delicious way to spice things up, and using rotisserie chicken is a great shortcut.
Absolutely delicious…at first I regreted using the easily torn corn tortillas..but they crisped up and are a perfect, light accompaniment to the awesome filling. I ABSOLUTELY LOVE THIS RECIPE. Next time I may add some black kalamata olives to the chicken. I too used rotisserie chicken. The first time I ever make this Mexican delightful staple…THANK YOU
Made this tonight and it was delicious. Will definitely make again. Thank you!
I’ve never made green enchiladas before and my family just uses canned green enchilada sauce so when I came across this recipe I’m so glad I did! Cause I was about to wing it and just use the green sauce straight. The sour cream, chicken and green mixture is the way to go! After I watched lots of videos on green enchiladas I’m glad that I did this recipe.
That’s amazing Ariana! So happy you and your family enjoyed them!
Tried this tonight and loved it! We only had one can of enchilada sauce and halved the recipe bc it was just the two of us. We used cheddar and pepper jack as our cheeses. It was creamy and delicious with a kick and cooked to perfection based on this recipe.
Wonderful! So happy you enjoyed it.
I just made this recipe and added a 1/4 cup more sourcream a bit more chicken and salsa verde and some Ortega roasted green chiles thinking I needed more saucey filling. I was able to squeeze 1 more 8″ flour tortilla and I was amazed at how creamy, saucy and deliciously flavorful it was…almost too creamy!!! I will make this again but maybe stick to the ingredients as was originally written. Thank you Inspired Taste as evrey recipe I’ve tried has always been a success!!!
One of my favorite recipes. This is easy and delicious, gluten free with corn tortillas. Out of town family requests this for the night they arrive!
Was really good quick to and extremely delicious. Thanks for the video. Definitely making it again.