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Green Chili Chicken Enchiladas will make Mexican Monday everyone’s favorite day of the week. From the creamy sauce to the spicy green chili’s, this recipe packs a bunch of flavor but it’s mild enough for the entire family to enjoy.
This dish bakes in only 20 minutes making it the perfect meal for busy weeknights.
Green Chili Chicken Enchiladas
Enchiladas are so easy and we love coming up with new ways to enjoy them. They are so frugal and always a hit. Our family absolutely loves green chili chicken enchiladas!
There is something amazing about the sour cream and salsa verde blended together for a creamy and delicious sauce. It’s tangy and spicy and so creamy. Just so tasty!
I love to spoon extra sauce over Spanish rice and it makes such a delicious meal. The entire meal is really fabulous and we love it for a quick and easy meal.
Skip takeout and make this at home. Your family will go crazy over it and you will save money too.
ARE THESE ENCHILADAS SPICY?
They are not very spicy but have tons of great flavor. It is just enough heat but not so much that the kids can’t enjoy. It is perfect for the entire family.
We all love this and the kids think it is perfect. You know it is a hit when the entire family likes a recipe.
This is the perfect meal to use leftovers. I love when I can cook once and eat twice and the kids think they are eating something different.
We actually keep shredded chicken in the freezer and it makes this meal even quicker. It is so nice being able to grab cooked chicken from the freezer that is already shredded.
Learn how to shred chicken easily with your KitchenAid Mixer. Save time and shred a ton of meat in just seconds!
We cook chicken in bulk and use our mixer to shred it in hardly anytime at all. It is so easy to freeze and we do so in portions perfect for a family meal.
You can use a crock pot to cook the chicken. This makes it easy to cook a lot of chicken and not have to be at home.
Ingredients for green chili chicken enchiladas:
- cooked shredded chicken
- onion chopped
- Diced Green Chilies, Canned
- homemade taco seasoning
- sour cream
- Salsa Verde
- Flour Tortillas
- Shredded Monterrey Jack Cheese
- Shredded Cheddar Cheese
- Fresh Cilantro
How to make green chili chicken enchiladas:
First, go ahead and preheat the oven to 350 degrees.
In a skillet, brown the onions until soft.
Add in the shredded chicken, taco seasoning, green chili’s, and HALF the salsa verde.
Cook over low heat until mixed thoroughly.
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.
Meanwhile, 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.
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.
WHAT TO SERVE WITH CHICKEN ENCHILADAS:
Keep things simple and just add a simple side salad. We also love rice and often serve it with that.
You can save even more time and learn how to freeze rice and you can make this meal even easier. I love to grab the rice from the freezer in the morning and when we come home it is all ready to enjoy.
We do this for lots of meals and it helps put together a quick meal. Give it a try!
It is so easy and helpful for busy weeknights. You can also use brown rice. Learn how to cook brown rice in the microwave for a quick side.
We have also used this Delicious Cilantro Lime Rice Recipe. There are lots of delicious options.
Another great idea is Crock Pot Refried Beans. They are so easy in the slow cooker and really tasty.
For more easy enchilada side dish ideas check out What to Serve with Enchiladas.
Topping ideas for green chili chicken enchiladas casserole:
- sour cream
- shredded cheese
- Quick Salsa Verde De Tomatillo Recipe
- Very Simple Guacamole Recipe
- The best pico de gallo recipe
- fresh lime juice
- fresh cilantro
Time saving tip chicken enchiladas with green chili sauce:
We keep diced onion and bell pepper in the freezer so it is easy to add to any recipe we like. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.
If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.
Use what you already have in the freezer or what is on sale that week at the grocery store. We save a lot of money cooking based on what is on sale.
Make sure you have a 9×13 pan.
This is a great meal to take to someone recovering from surgery or that just had a baby. You can use one of these foil pans and clean up is a breeze.
Sometimes we even use these pans on crazy busy nights. Since you already have the mixture made in the crock pot it makes this meal so very simple.
I can’t tell you the times I have been temped to head toward a drive thru but remembered I had one of these casserole dishes in the freezer. It is a win all around for sure!
You might also want to make a second pan to freeze.
I always make a second pan of these Easy Sour Cream Chicken Enchiladas to put in the freezer. It doesn’t take any longer to make two pans and we have dinner for another night.
It is so nice on super busy nights when we can just grab and go. This saves us from being tempted to grab take out and the meal is definitely better.
Try Green chili chicken enchiladas for a versatile meal.
This recipe is so versatile and you can easily substitute something else for the shredded chicken. You can try using ground beef or ground turkey.
Another idea is to use chicken thighs instead of chicken breasts. You can also combine both together. No one will notice!
This recipe is a great way to use leftover chicken and turn it into something amazing!
Try adding black beans to the chicken mixture and stretch your meat budget. This will really make the chicken stretch and your money as well. Little tips like this make a big difference in your grocery budget.
My family never notices when I add little items like this and I think it actually adds even more flavor.
I am all about cooking once and eating twice. We also make this easy chicken enchiladas recipe frequently and it is a hit.
Print this Green chili chicken enchiladas recipe below:
Green Chili Chicken Enchiladas
- Preheat oven to 350 degrees.
- In a skillet, brown the onions until soft.
- Add in the shredded chicken, taco seasoning, green chilis, and HALF the salsa verde.
- Cook over low heat until mixed thoroughly.
- 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.
- Meanwhile, 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.
- Pour the mixture over your rolled tortillas. Sprinkle with both of the cheeses.
- Bake for 20 minutes until heated through.
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Let us know if you try it and how you like these creamy and tasty enchiladas. They are a great dinner idea and I think everyone will like them.
Try these other easy enchilada recipes:
- Crockpot Chicken Enchilada Casserole
- Easy Chicken Enchilada Soup Recipe
- Sour Cream Chicken Enchiladas
- Easy Baked Enchilada Chicken Recipe
- Homemade Cheese Enchiladas Recipe
- The best sour cream enchiladas recipe
- Green Chicken Enchiladas
More Mexican recipes to try:
- Easy Spanish Rice Pressure Cooker Recipe
- Crockpot Taco Soup Recipe
- Quick Skillet Chicken Fajitas Recipe
- Healthy Chicken Tacos Pressure Cooker Recipe
- Gluten Free Crock pot Mexican Shredded Beef Taco Recipe