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Turn your leftover chicken into these Green Chicken Enchiladas for a crowd pleasing meal. Cheesy, delicious and full of flavor.
If you are looking for an Easy Mexican Food Recipes, make these Green Chicken Enchiladas. This recipe starts with cooked shredded chicken and is mixed with simple ingredients and rolled into a tortilla to create the best weeknight meal.
If you love enchiladas as much as my family, make these Easy Ground Beef Enchiladas Recipe or these White Chicken Enchiladas Recipe. Both are easy to make and loaded with flavor.
Table of Contents
Why This Recipe Works
I love making enchiladas for my family because of the variety of ways that they can be made. These enchiladas are creamy, cheesy and full of chicken wrapped in a tortilla.
The simple sauce makes it the best chicken enchilada recipe.
Ingredients
- Cooked Shredded Chicken Breasts
- Onion (diced)
- Olive Oil
- Minced Garlic
- Taco Seasoning
- Sour Cream
- Salsa Verde (16 ounces) Divided
- Corn Tortillas
- Cilantro (chopped)
- Shredded Monterey Jack Cheese (divided)
Scroll to the bottom for the full recipe and ingredients.
Variations Ideas
- Tortillas – Feel free to use different types of tortillas depending on your diet restrictions. You can use flour tortillas or a low carb tortilla.
- Chicken – If you have rotisserie chicken, you can use it to make this enchilada recipe.
- Green Chile Enchilada Sauce – You can use green enchilada sauce instead of salsa verde if you prefer.
- Seasoning – We like using our Homemade Taco Seasoning to season this recipe, but you can season it separately. Add in kosher salt, black pepper, cumin and more.
- Cheese – Top these enchiladas with different types of cheese. Use cheddar cheese or pepper jack cheese for added flavor.
- Cream Cheese – You can also substitute the sour cream for cream cheese. Dice up and allow to melt with other ingredients.
Step by Step Instructions
- Step 1 – Preheat the oven to 350 degrees Fahrenheit. Spray a 9X13 baking dish with non-stick cooking spray.
Step 2 – Heat the oil in a large skillet over medium high heat. Add in the diced onions and sauté for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute.
Step 3 – Stir in the salsa verde and heat for 1 minute. Remove from heat and stir in the sour cream and chopped cilantro.
Step 4 – Remove approximately 1 cup of the sauce from the pan and set aside. Stir the cooked chicken, taco seasoning and half of the shredded cheese into the removing sauce in the pan.
Step 5 – Wrap the tortillas in a damp paper towel and microwave for 1 minute to make them soft and pliable. Spoon the ¼ cups chicken mixture evenly into the tortillas. Roll and place in the prepared pan with the seam side down.
Step 6 – Pour the reserved sauce on top of the enchiladas and top with the remaining shredded cheese.
Step 7 – Cover with foil and bake for 15 minutes until heated through. Remove the foil from the pan and bake for 10 more minutes until the cheese is melted. Then the tortillas are ready to serve and enjoy topped with fresh cilantro!
Recipe Tips
- Shredded Chicken – If you have chicken that needs to be shredded. Learn how to shred with a stand mixer to easy shred the chicken.
- Combine Chicken Filling – Combine and heat the chicken filling in a large skillet until heated through and cheese is melted.
- Filling Tortillas – Divide the chicken filling into the tortillas. Do not overfill so you can completely wrap the tortilla.
- Baking Enchiladas – Cover the enchiladas while baking with aluminum foil. This will prevent the enchiladas from burning on top.
Serving Suggestions
These enchiladas are delicious served with Mexican Rice, Crock Pot Black Beans, or Instant Pot Refried Beans. We always our famous White Cheese Queso with a side of tortilla chips.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 5 days.
Yes, these green chile chicken enchiladas can be placed in the freezer. Once they have cooled to room temperature, store in a freezer safe container. They will stay fresh for up to 3 months.
Once you are ready to serve, allow the enchiladas to thaw in the refrigerator overnight. Then reheat in the oven or in the microwave.
More Easy Enchilada Recipes
- Slow Cooker Shredded Beef Enchiladas Recipe
- Taquito Enchiladas Tiktok Recipe
- Slow Cooker Lazy Enchiladas TikTok recipe
We love hearing from you. If you make this green chili chicken enchiladas Recipe, please leave us a comment or a star review.
Green Chicken Enchiladas
Ingredients
- 4 cups cooked shredded chicken
- ½ Onion diced
- 1 Tablespoon Olive Oil
- 1 teaspoon Minced Garlic
- 2 tablespoons Taco Seasoning
- 1/2 cup Sour Cream
- 1 Jar Salsa Verde 16 ounces Divided
- 10 Corn Tortillas
- 1/2 cup Cilantro chopped
- 3 Cups Shredded Monterey Jack Cheese divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9X13 baking dish with non-stick cooking spray.
- Heat the oil in a large pan over medium high heat. Add in the diced onions and sauté for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute.
- Stir in the salsa verde and heat for 1 minute. Remove from heat and stir in the sour cream and chopped cilantro.
- Remove approximately 1 cup of the sauce from the pan and set aside.
- Stir the chicken, taco seasoning and half of the shredded cheese into the removing sauce in the pan.
- Wrap the tortillas in a damp paper towel and microwave for 1 minute to make them soft and pliable.
- Spoon the chicken mixture evenly into the tortillas.
- Roll and place in the prepared pan with the seam side down.
- Continue to do this process until all the tortillas are used.
- Pour the reserved sauce on top of the enchiladas and top with the remaining shredded cheese.
- Cover with foil and bake for 15 minutes until heated through. Remove the foil from the pan and bake for 10 more minutes until the cheese is melted.
- Then the tortillas are ready to serve and enjoy!
