Green Chile Chicken Enchiladas are loaded with tender chicken, melty cheese, and spicy green chile all wrapped in soft tortillas and smothered in the best sauce.
authorโs note
Tried, Tested, and Loved Chicken Enchiladas!
I feel like every family has one of those dinners. The meal that somehow gets requested over and over, disappears fast, and never leaves leftovers behind. Around here, these Green Chile Chicken Enchiladas have become that dinner.
I have to give credit where itโs due. These Green Chile Chicken Enchiladas were inspired by my friend Erinโs recipe in The Well Plated Cookbook. If you donโt have her book yet, itโs filled with quick, delicious meals that actually fit into busy schedules. These enchiladas quickly earned permanent weeknight dinner status at my house.
What I love most is that they taste like something that took all afternoon, but a lot of the heavy lifting comes from shortcuts I use all the time. Rotisserie chicken saves time, store-bought green enchilada sauce works beautifully, and once everything gets rolled up and baked under melted Monterey Jack cheese, it tastes like way more work than it actually is.
My boys especially love these because they arenโt overly spicy. They have plenty of flavor, lots of creamy filling, and enough cheese to make everyone happy.
Ingredients
| Ingredient | Swaps & Helpful Tips |
|---|---|
| Shredded chicken | Rotisserie chicken is my favorite shortcut. Leftover grilled or baked chicken works. |
| Green enchilada sauce | Store-bought is quick and easy, but homemade gives incredible depth. |
| Monterey Jack cheese | I use Monterey Jack, but Pepper Jack or cheddar works great. |
| Green chiles | Mild keeps things family friendly. Hot green chiles work if you want more kick. |
| Sour cream | Plain Greek yogurt works well and adds a little extra protein. |
| Flour tortillas | Warm before rolling so they stay soft and donโt tear. TortillaLand is my favorite. |
How To Make Green Chile Chicken Enchiladas
- Cook the Veggies: Stir occasionally to prevent sticking.
- Season the Chicken: Let the spices coat evenly for the best flavor.
- Make Filling: Cool the veggies before mixing to keep the sour cream smooth.
- Roll the Enchiladas: Warm tortillas first to prevent cracking.
- Add Sauce and Bake: Use extra sauce for a juicier dish.
- Melt Cheese: Let it cool slightly before serving for easier plating.
Quick Tip
Erinโs tip: Choose firm tomatillos with smooth husks. Take off the husks, rinse, and rub off the sticky layer before roasting.
Storage
Green Chile Chicken Enchiladas Leftovers?
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Store in a freezer-safe container for up to 3 months.
To reheat:
- Oven: Heat at 350ยฐF. For refrigerated, bake 20-30 minutes; for frozen, bake 45 minutes (thaw first if using a glass dish).
- Microwave: For quicker reheating.
More Delicious Chicken Dinners:
Green Chile Chicken Enchiladas
Ingredients
- Cooking spray
- 1 tablespoon olive oil
- 2 medium bell peppers red, yellow, or orange; cut into 1/4-inch pieces (2 cups)
- 1 medium yellow onion cut into 1/4-inch pieces (1-1/2 cups)
- 1-1/2 cups cooked chicken like shredded rotisserie
- 1-1/2 teaspoons salt divided
- 1 teaspoon ground chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 cups shredded Monterey Jack cheese 8 ounces, divided
- 1-1/2 cups light sour cream or fat-free, or plain Greek yogurt
- 2 (4-ounce) cans diced green chiles drained
- 8 (8-inch) tortillas I love TortillaLand
- 2 cups green enchilada sauce I love homemade! See note 1
- Toppings as desired see note 2
Instructionsย
- Place a rack in the center of your oven and preheat oven to 350ยฐF. Lightly coat a 9ร13-inch casserole dish with cooking spray and set aside.
- Heat the oil in a large skillet over medium heat. Once oil is hot, add chopped bell peppers and onion. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, 8โ10 minutes.
- To the skillet, add chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat, then remove the skillet from the heat and let cool.
- In a large bowl, combine 1 cup of the cheese, the sour cream, drained green chiles, and the remaining 1 teaspoon salt. Once chicken and veggie mixture has cooled to room temperature, add it to the bowl with the cheese mixture and stir with a large spoon until chicken and vegetables are coated evenly with the cheese mixture.
- Prepare tortillas according to package directions. Lay a tortilla on a work surface and spread 1/8 of the chicken and cheese mixture, leaving a bit of space on each end of the filling (you will use about a heaping 1/2 cup per enchilada.) Roll the tortilla as tightly as you can without the filling squishing out, and place in the prepared pan, seam-side down. Repeat with the remaining tortillas. Pour 1 and 1/2 up to 2 cups of the green enchilada sauce evenly over the top (use more if you want a saucier enchilada; I like 1 and 1/2 cups best). Cover the pan with foil and bake for 30 minutes.
- Remove from oven, uncover the pan, and sprinkle with the remaining 1 cup cheese. Bake, uncovered, for an 5 additional minutes, or until cheese is melted. Sprinkle with the desired toppings and enjoy!
Recipe Notes
- 1 pound (9โ10) small tomatillos, husked, scrubbed, and left whole
- 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups)
- 2 medium jalapeรฑos, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup)
- 4 cloves garlic, peels on and left whole
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1 cup water
- Place a rack in the center of your oven and preheat oven to 400ยฐF. For easy cleanup, line a large rimmed sheet pan with parchment paper. Place tomatillos, poblanos, jalapeรฑos, onion, and garlic in the center of the pan. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat, then spread the veggies into an even layer. Bake for 25โ30 minutes, flipping and tossing halfway through. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down.
- Peel the garlic and discard the skins. Working in batches (if needed) transfer the roasted vegetables to a blender. Add cilantro and puree until smooth. Then add cumin and water and blend again until smooth. Taste and adjust seasonings as desired. If you like a thinner sauce, add more water, 1 tablespoon at a time, until you reach your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I make this recipe about once a month and just realized I never took the time to give it some love! I always make a double batch of the sauce so I have enough to freeze for other recipes like Green Chile Chicken Enchilada Soup. I also like to roast my own Hatch chiles when itโs the season. It is absolutely worth the time to make the sauce from scratch. So much flavor!
I am so thrilled to hear this! Also making the sauce from scratch is amazing and so delicious! Thank you so much for your comment Briana!
This has become a staple in our house. And the homemade green enchilada sauce is so flavorful and amazing! I make batches and freeze to have ready for the next meal. So good! Thank you!!
Yay! So glad to hear that! Thank you Andrea!
Iโm on WW and have used many of your recipes-everyone delicious. I donโt know how to print FaceBook posts so have to hand write everyone. Is there an e-mail Chelseaโs Apron? Is there a cookbook I can order?
Thanks
You can click the link on facebook to go to the post and then click โprint recipeโ on the recipe card! I donโt have a cookbook yet, sorry!
Chelsea, thank you SO MUCH for sharing my book and this recipe with your readers. Iโm so thrilled to know you are all enjoying it xoxoxo
This was SO AMAZING! Canโt express how much my family absolutely loved it! If your thinking of making this trust me, its 100% worth it to make the sauce from scratch; omg! I also used her suggestion & bought a whole rotisserie chicken from Kroger since I was preparing it a day & a half later. Saved a lot of time & itโll save you too($5)! Thank you & to your friend for the extremely delicious recipe & very helpful suggestions:)
Yay! SO thrilled to hear this was a hit ๐ Thanks Michelle! ๐