Green Chili Chicken Enchiladas

My family could eat Mexican Food several times of the week. We always have Cilantro Lime Chicken Tacos and Ground Beef Tacos Recipe on the menu because of the amazing taste. But to change things up we have starting making enchiladas more.

If you have tried Crockpot Chicken Enchilada Casserole , Sour Cream Chicken Enchiladas, Easy Baked Enchilada Chicken Recipe, Homemade Cheese Enchiladas Recipe, The best sour cream enchiladas recipe and Green Chicken Enchiladas then you know these Green Chili Chicken Enchiladas are going to be just as good!

Why We Love This Recipe

Enchiladas can be made in a variety of ways with delicious toppings. We love that it is great to make ahead and to use leftover cooked chicken. The ingredients are simple and makes it easy to get dinner on the table quickly.

Green chile chicken enchiladas are a family favorite because of the layers of chicken, cheese, and sour cream mixture.

Ingredients

• Cooked Shredded Chicken – I love to make Slow Cooker Chicken Breasts ahead of time.
• Onion, chopped – Learn How to Freeze Onions to prepare ahead of time
• Diced Green Chilies – You can also use a can of Rotel
• Taco Seasoning – Make Easy Homemade Taco Seasoning Recipe or you store bought.
• Sour Cream – Substitute with Greek Yogurt for a healthier alternative.
• Salsa Verde – Make Quick Homemade Salsa Verde Recipe with simple ingredients.
• Flour Tortillas – Try making Homemade Flour Tortilla Recipe

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Cheese – Feel free to use different types of cheese. Monterey Jack Cheese, Pepper Jack Cheese, or Shredded Cheddar Cheese is always a great addition.
• Tortillas – Use the tortillas that you prefer. You can even make them with corn tortillas.

How to Make Green Chili Chicken Enchiladas

• Step 1 – Preheat the oven to 350 degrees and prepare baking dish by spraying with cooking spray.

Step 2 – In a skillet, brown the onions until soft. Combine shredded chicken, taco seasoning, green chili’s, and half the salsa verde. Cook over low heat until mixed thoroughly.

Step 3 – Spoon the mixture evenly into the tortillas. Roll and place in a 9×13 pan with the seam side down. Continue to do this until your pan is full.

Step 4 – Mix the remaining salsa verde and sour cream in a large bowl until well combined.  Slowly add in the milk until the sauce is the consistency that you desire.

Step 5 – Pour the mixture over your rolled tortillas. Sprinkle with both of the cheeses. Bake for 20 minutes until heated through. It does not take long since the chicken is already cooked.

Recipe Tips

• Chicken Mixture – Before spooning the mixture into the tortillas, heat the mixture until everything is combined.
• Divide Chicken Mixture – We divide about ¼ cup of the chicken mixture into the flour tortillas. Use a measuring cup to ensure that everything is divided evenly. Roll the tortilla tight with seam down in the baking dish to prevent the enchiladas from opening up.
• Baking Enchiladas – Bake the enchiladas until everything has heated and the grated cheese is golden brown. Cooking time will vary.

Serving Suggestions

We love serving these enchiladas for a quick and easy weeknight meal. But they are also perfect to serve to a crowd. Our favorite side dish include Easy Homemade Mexican Rice Recipe, Black Beans in the Crockpot and Easy Crockpot Refried Beans Recipe.

We also love to make Homemade Salsa Recipe, Queso Fundido con Chorizo and tortilla chips to complete the meal.

Topping Ideas

• Queso
• Sour Cream
• Onion
• Shredded Cheese
• Tomato
• Quick Salsa Verde De Tomatillo Recipe
• Very Simple Guacamole Recipe
• The Best Pico de Gallo Recipe
• Fresh Lime Juice
• Fresh Cilantro