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.
Watch the Video
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, see notes
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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This as delicious and very easy to make. I did add about 2 teaspoons of taco seasoning to my rotisserie chicken to add a little more flavor to it.
So glad you enjoyed it Jane!
Delicious!!!
Awesome. I tweeked it some to make it my own. I shredded reg flavored rotisserie chicken. I sautéed a medium yellow onion with garlic of a little olive oil and Kerry Gold Garlic and Herb Butter. I used extra garlic. I did doubled the recipe. Added smoked paprika and cumin. I did not measure. I fine diced 2 large jalapeños and left some seeds. I used 1 12oz jar of salsa verde by Chalula, and 1 16oz jar by Hernandez. Both had different tastes but we good to mix. I squeezed 2 reg. sized limes in to the sauce. I used 2 sm cans of green chilies. Once enchiladas were rolled up, I squeezed a half a lime over my 1 pan and the other half over the other pan. I took the remainder diced jalapeños and sprinkled it all over. Baked as directed. Topped with the remainder Cilantro and added chopped green onion. 😋
Made this for the first time tonight. It was delicious, and so easy! We are adding this to our meal rotation!
So happy you loved it, Kay. Thanks for coming back and letting us know.
I’ve made this dish several times and it’s always loved by all. It’s a keeper for sure. Thanks you guys!
Wonderful to hear! Thanks Mark.
Hello there Joanne and Adam, I want to make your Easy Salsa Verde Chicken Enchiladas along with your Roasted Tomatillo Salsa Verde enchilada sauce, however, 6 6″ enchiladas isn’t nearly enough to feed my crowd of 7, (crowd includes 3 big boys). If you could please advise the best and easiest way to maybe make these recipes into 24 servings I would greatly appreciate it. Thanks for your time.
Hi Mary, You would need to double the recipe and use a 13×9 dish for 12 filled enchiladas. You can double again for 24 filled enchiladas.
Love this recipe! Green enchiladas are my death row meal. These are super easy and delicious. Thank you so much!
Such a great recipe! So flavorful and delicious! I didn’t have cilantro but I’d bet it makes this even better!