These Green Chili Chicken Enchiladas are creamy, cheesy, and loaded with flavor. Tender shredded chicken is wrapped in soft tortillas, smothered with a tangy green chili sauce, and baked under a blanket of melted cheese. It’s the perfect Tex-Mex comfort food for weeknights, family gatherings, or anytime you’re craving a warm, bubbly casserole.
Who Is This Recipe For?
This recipe is for home cooks who love easy Mexican-inspired dinners with bold flavors. It’s great for families, potlucks, or meal prepping since it reheats beautifully. If you want a recipe that’s both simple and impressive, these enchiladas are for you.
Why You’ll Love It
- Creamy, cheesy, and packed with flavor.
- Simple pantry ingredients.
- Perfect for weeknight dinners or weekend feasts.
- Freezer-friendly and great for make-ahead meals.
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack or cheddar cheese (divided)
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can green enchilada sauce
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 8–10 flour or corn tortillas
- Fresh cilantro (for garnish)
Step-by-Step Instructions
- Preheat oven
- Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the filling
- In a bowl, mix shredded chicken, 1 cup cheese, green chilies, garlic powder, cumin, salt, and pepper.
- Assemble the enchiladas
- Spoon filling into tortillas, roll tightly, and place seam-side down in the baking dish.
- Make the sauce
- In a separate bowl, whisk together green enchilada sauce and sour cream until smooth. Pour evenly over the enchiladas.
- Top with cheese & bake
- Sprinkle remaining cheese on top. Bake uncovered for 25–30 minutes until bubbly and golden.
- Serve & garnish
- Let cool for 5 minutes before serving. Garnish with fresh cilantro.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk & spatula
Storage Tips
- Store leftovers in the fridge for up to 4 days.
- Freeze baked enchiladas for up to 2 months (wrap tightly).
- Reheat in oven at 350°F until hot and bubbly.
FAQ
Q: Can I make these spicy?
Yes—add jalapeños or use hot green chilies for extra heat.
Q: Can I use corn tortillas?
Absolutely—corn tortillas are more authentic; just warm them first so they don’t crack.
Q: Can I make this ahead of time?
Yes—assemble and refrigerate (without baking) for up to 24 hours. Bake when ready to serve.
Conclusion
These Green Chili Chicken Enchiladas are creamy, cheesy, and full of Tex-Mex flavor. With tender chicken, a tangy green chili sauce, and melted cheese, they’re the ultimate easy Mexican dinner recipe for family and friends.
Enjoy !!
