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 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.
I made this for my family of 4, football teen boy and softball teen girl. I say this because they eat…ALOT!! lol That being said i made this sunday evening, its now tuesday morning and im finding myself back at the store so i can make this again toight. My family LOVED THIS!! It was quick and easy. The only thing i did was add extra spices bc were hispanic and like it spicy lol. Thank you for sharing!
Love this recipe!! I have made it a bunch of times, and my family just loves it!! I made them today again for dinner. I had some leftover black beans so I threw them in and they were fantastic. Beans were not mushy and were definitely tasty in my enchiladas. I just added them in wihen I added the chicken and cheese to the sauce. And I used LaTortilla Factory Corn&Flour Blend tortilla (you can buy them at Sprout’s here in Texas). And this time, I used Greek plain yogurt; instead of, sour cream. I will definitely make them this way again next time!! Thank you so much for the great recipe!
This was absolutely delicious!! I used rotisserie chicken from Costco, Mission’s low carb tortillas and O Organic enchilada sauce green mild. My family raved. I thought I made enough for leftovers but they were gone in one sitting.
Soooo so TASTY!!! I did no alter recipe at all, and I also made Inspired Taste’s ‘Perfect Cilantro Lime Rice’ as the side. My boyfriend and I LOVED both recipes! They have been added to our Top Go-To Dinner Recipes list. Thank you!
I… (WE- family) LOVE this recipe so thanks A LOT. It’s on our menu rotation. Made it just last night! Thought by now I should say that I use eight (8) .. 6 inch flour tortillas. Better size and fit…and equals 4 servings. I figured the recipe had a miss print with six (6) ..8 inch tortillas. I have used 8 inch tortillas, and fold in ends a bit… still delicious
These are incredible, thank you for the recipe. I made them on a whim to use up a can of enchilada sauce that had been floating in my pantry. My kids have been asking for them every week since. Even my very picky 11 yo is sold. She loves them and now helps to make them. I use an undrianed can of chicken (from Costco) and have found the cheese type very forgiving. I mixed in the end of a block of pepper jack once and it was yum. I haven’t tried, but assume normal taco toppings would be good if you happen to have cherry tomatoes to use or whatever. Internet recipes have been hit or miss for me, so I want everyone to know that they really should consider trying this. This is going on the regular rotation here.
I’ve made this like 5 times now and I can confidently say this is our favorite enchiladas recipe!!
We had company over tonight and I made this recipe for the first time. It was delicious!! Picked this because my friend had said that enchiladas were one of her favorite foods – she was delighted with the results! Replaced the sour cream with plain greek yogurt and served it with black beans, avocado and a green salad. Great combo. I worked today so prepped the chicken in the crock pot this morning and cooked the sauce & assembled the ingredients when I got home. Looked like I had been cooking all day😊
This was delicious! Thank you!
I did it exactly like the recipe but without garlic and cilantro (cause I didn’t have them) so the sauce wasn’t thick enough for me to roll the tortillas so I left them flat and made a casserole instead. It was delicious!! Will definitely make again with all ingredients. Thank you 😊
Simple & delicious! Thank & God bless you.
I made this recipe last week and I am making it again today. It’s so easy and delicious! This time I’m doubling the recipe.
Thanks guys!
Ok. I am about to make this.As a seasoned cook of many different ethinic based foods the recipe looks great. What I don’t think is great are the many reviews describing minor to major modifications to it. That’s unfair and frankly insulting to Adam and Joanne, as well as readers to who are interested in making it. At least have the courtesy to make the recipe as they have provided it and then give honest feed back on the reults so others can assess their interest in preparing it. After that go for whatever changes you want to make, but make a clear note you aren’t making their recipe.