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Turn your leftover chicken into these Green Chicken Enchiladas for a crowd pleasing meal. Cheesy, delicious and full of flavor.

Chicken enchiladas in a baking dish topped with diced avocado and diced tomatoes
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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.

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

Green chicken enchilada ingredients - chicken breasts, onion, olive oil, garlic, taco seasoning, sour cream, salsa verde, corn tortillas, cilantro, cheese
  • 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.  
Cooked chopped onions in a skillet with oil

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. 

Heating the salsa, sour cream and cilantro in a skillet

Step 3 – Stir in the salsa verde and heat for 1 minute.  Remove from heat and stir in the sour cream and chopped cilantro.  

Heating the chicken, cheese and taco seasoning in a skillet with a wooden spoon

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.  

Wrapping chicken mixture with tortilla

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.

Topping the rolled tortillas with the chicken mixture and shredded cheese

Step 6 – Pour the reserved sauce on top of the enchiladas and top with the remaining shredded cheese.  

Baking dish covered with aluminum foil

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.
A serving of chicken enchiladas on a plate topped with diced avocado and diced tomatoes

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.

Chicken Enchilada in the baking dish topped with diced avocados and diced tomatoes

Frequently Asked Questions

How to Store Leftovers

Refrigerate the leftovers in an airtight container for up to 5 days. 

Can I Freeze Enchiladas?

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.

How to Reheat

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

We love hearing from you. If you make this green chili chicken enchiladas Recipe, please leave us a comment or a star review.  

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Green Chicken Enchiladas

5 from 4 votes
Turn your leftover chicken into these Green Chicken Enchiladas for a crowd pleasing meal. Cheesy, delicious and full of flavor.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 526

Ingredients

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!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 526kcal, Carbohydrates 22g, Protein 40g, Fat 31g, Saturated Fat 15g, Polyunsaturated Fat 3g, Monounsaturated Fat 10g, Cholesterol 132mg, Sodium 504mg, Potassium 387mg, Fiber 3g, Sugar 2g, Vitamin A 762IU, Vitamin C 2mg, Calcium 491mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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