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What's more comforting than a bubbling, cheesy, creamy pan of goodness? These green chicken enchiladas are loaded with succulent, cheesy chicken, smothered in green enchilada sauce, and then topped off with… more cheese! Tangy sour cream adds extra creamy richness, crowned with a burst of freshness with cilantro and red onion slices. It's a mouthwatering, easy meal for busy weeknights or potluck glory!
This green chicken enchiladas recipe has what it takes to be a family favorite for a filling weeknight meal – you just can't go wrong with a pan of tender, cheesy chicken wrapped up in a tortilla vessel and slathered with tangy, flavorful enchilada sauce. They're easy to make, and the leftovers taste even better the next day.
These green chili chicken enchiladas are made from these ingredients:
- Chicken: Once cooked and shredded, chicken breasts make a tender, juicy filling! You can also use up leftover chicken or get a rotisserie chicken for convenience.
- Onion: Adds a subtle sweetness.
- Garlic: Infuses the filling with it's distinct, savory flavor.
- Green enchilada sauce: This canned sauce is the key ingredient, moistening the dish with green chili flavor. You can find green enchilada sauce in the Mexican section of most grocery stores, or buy it online. It comes in a variety of spice levels from mild to hot so you can choose which will work best for your family.
- Monterey jack cheese: You can't have enchiladas without oozy melted cheese! Get a block of cheese and grate it at home as the pre-grated packages can have preservatives that taste less fresh.
- Sour cream: Makes the filling creamier with a tangy flavor.
- Tortillas: 8 inch flour tortillas serve as the vessels for your enchiladas.
- Cilantro: A herby addition to freshen up the dish.
- Oil: To saute the ingredients.
- Salt and pepper: To enhance the other flavors.
How to make green chicken enchiladas
This recipe is simple, and as long as you don't wait for each step to finish before you start the next, you'll have dinner in the oven in 25 minutes! This is how to make chicken enchiladas with green sauce:
- Prepare the chicken: Simmer the chicken and then shred it with forks in a medium bowl.
- Make the filling: Saute the onion and garlic. Next, add the shredded chicken, cheese, enchilada sauce, sour cream, salt, and pepper then mix it together to make the filling.
- Fill the tortillas: Spread some enchilada sauce to the bottom of a baking dish, then fill the tortillas with the chicken mixture and place seam side down.
- Get saucy and cheesy: Pour over green enchilada sauce and cheese.
- Bake & serve: Put the casserole dish in the oven to bake until it's hot, bubbly, and wonderfully cheesy. Serve with dollops of sour cream, slices of red onion, and a sprinkle of fresh cilantro.
How to prevent your enchiladas from getting soggy
While your green chicken enchiladas are meant to be full of cheesy, creamy goodness and juicy chicken, the tortilla shouldn't be soggy! Here are some tips:
- Tortillas: Make sure your tortillas are dry before assembling. If you need to remove any excess moisture, briefly heat them in a skillet.
- Chicken: If the chicken is particularly juicy, gently pat it with a paper towel to eliminate excess moisture to prevent it from soaking into the tortillas.
- Roll tightly: Roll your tortillas nice and snug to reduce the gaps so that too much sauce doesn't seep in.
- Quick assembly: When rolling, have everything you need ready to go and work swiftly to minimize the amount of sauce they soak in.
- Bake uncovered: Placing a lid on your dish will cause it to steam up, resulting in soggier enchiladas. Bake them without a cover to allow the steam to rise out of your dish.
What to serve with green chicken enchiladas
These creamy chicken enchiladas can standalone, or serve alongside some veggies. This dish is also perfect for gatherings and potlucks, so make it a fiesta! Open the meal with some appies: whip up this easy guacamole or corn dip and serve alongside tortilla chips. These chimichurri steak bites with have everyone salivating!
When it's time for the main meal, serve your chicken enchiladas with green sauce alongside some sweet potato nachos, corn salsa with black beans, spicy Mexican rice or taco rice, and salsa chicken. Round out the meal with this Mexican cucumber salad.
Can I use corn tortillas?
This green chicken enchilada recipe calls for flour tortillas as we enjoy the softer and chewier texture of flour tortillas, but the choice between corn or flour tortillas is just personal preference. The flour tortillas are more pliable which makes them easier to roll. Corn tortillas are usually gluten-free and have a distinct corn flavor – they will work well in this recipe!
What is green enchilada sauce made out of?
Green enchilada sauce is similar to salsa verde – the main difference is that the enchilada sauce is made from cooked ingredients whereas the salsa verde is raw. This also changes the consistency of the sauce. It's made from tomatillos, green chiles, onions, garlic, cilantro, and lime juice. You can find it readily available in the Mexican section of most supermarkets or buy it online.
Can I store leftovers?
This recipe is best enjoyed fresh from the oven when the cheese is all gooey and perfectly melted. If you have leftovers, keep them in an airtight container in the refrigerator for up to two days and reheat them in an oven-safe dish in a hot oven for 20-25 minutes.
Can I freeze green enchiladas?
Yes, enchiladas freeze well. If you're planning ahead, make them in a freezer-safe oven dish, wrap it in parchment paper, and then wrap it again in aluminum foil. Thaw the frozen enchiladas overnight in your fridge before baking. Or put leftover cooked enchiladas into a freezer-proof container. Either way, enchiladas will freeze well for at least 3 months.
Can I use other types of cheese?
Monterey jack is our favorite pick, but you can use other cheeses in a pinch. Pepper jack cheese adds a bit of heat, and cheddar cheese provides a bold flavor with a gooey texture when melted. Get a block of cheese and grate it at home as pregrated packages can have preservatives that taste less fresh.
- 3 medium chicken breasts
- 2 teaspoons sea salt
- 1 tablespoon cooking oil
- 1 medium onion (minced)
- 3 cloves garlic (minced)
- 28 ounce can green enchilada sauce (divided)
- 4 cup shredded monterey jack cheese (divided)
- ½ cup sour cream
- ½ teaspoon EACH: salt and pepper
- 8 8-inch flour tortillas
- Sour cream, red onion, and cilantro (to serve)
- Preheat your oven to 375 degrees Fahrenheit. Add the chicken breasts and sea salt to a medium-sized pot. Cover the chicken with 1 inch of water and then bring the pot to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, until the chicken is cooked through.3 medium chicken breasts, 2 teaspoons sea salt
- Remove the chicken from the water and let it cool for several minutes. Use 2 forks to shred the chicken into long strips. Place the shredded chicken into a bowl.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent. Add the garlic and cook for 1 minute more.1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic
- Add the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce, sour cream, salt, and pepper and mix well.28 ounce can green enchilada sauce, 4 cup shredded monterey jack cheese, ½ cup sour cream, ½ teaspoon EACH: salt and pepper
- Spread ½ cup of the enchilada sauce into the bottom of a 9×13-inch baking dish. Divide the filling between the tortillas – ¾ cup per tortilla, and roll them up. Place them into the baking pan seam side down.8 8-inch flour tortillas
- Pour the remaining enchilada sauce over top and then cover with the cheese. Bake the green chicken enchiladas for 25-30 minutes, until they are hot and bubbly.
- Serve the enchiladas with the sour cream dolloped over top and red onion and cilantro sprinkled on top.Sour cream, red onion, and cilantro
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.