Best Green Chicken Enchiladas

These Green Chicken Enchiladas are one of my all-time favorite dishes to make when I’m craving something flavorful, cheesy, and satisfying. Made with tender shredded chicken, tangy green enchilada sauce, melty cheese, and soft tortillas, this dish comes together easily and bakes to golden perfection. It’s bold, comforting, and packed with zesty flavor.

Why You’ll Love This Recipe

I love how these enchiladas strike the perfect balance of creamy, spicy, and fresh. The green sauce gives them a bright, vibrant kick that pairs so well with the juicy chicken and gooey cheese. It’s a great recipe to use leftover chicken, and I can prep it ahead of time for busy nights. Whether I’m feeding my family or making a dish to share, these enchiladas always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or leftover works great)

• Green enchilada sauce (store-bought or homemade)

• Sour cream

• Shredded Monterey Jack or pepper jack cheese

• Corn or flour tortillas

• Garlic powder

• Onion powder

• Cumin

• Salt

• Fresh cilantro (optional, for garnish)

• Diced green chilies (optional, for extra heat)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix the shredded chicken with a little green enchilada sauce, sour cream, garlic powder, onion powder, cumin, salt, and half of the shredded cheese.

3. I warm the tortillas slightly to make them pliable, then spoon some of the chicken mixture into each one and roll them up.

4. I place the rolled tortillas seam-side down in the baking dish.

5. I pour the remaining enchilada sauce evenly over the top, then sprinkle on the rest of the cheese.

6. I bake the enchiladas uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

7. I let them cool for a few minutes before garnishing with chopped cilantro and serving.

Servings and timing

This recipe makes about 8 enchiladas, serving 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add black beans or corn to the filling for extra texture. If I want more heat, I mix in diced jalapeños or extra green chilies. I’ve also used Greek yogurt instead of sour cream for a lighter twist. For a creamy version, I stir some cream cheese into the filling.

Storage/reheating

Leftover enchiladas keep well in the fridge for up to 4 days. I store them in an airtight container or covered in the baking dish. To reheat, I cover them with foil and warm them in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through. They also freeze well—I reheat directly from frozen or thaw overnight before baking.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the enchiladas earlier in the day, refrigerate them, and bake just before serving. I might add a few extra minutes to the bake time if they’re cold.

What kind of tortillas work best?

I usually go with corn tortillas for a more authentic texture, but flour tortillas are softer and easier to roll. Both work well.

How do I keep the tortillas from tearing?

I warm them up in a skillet or microwave before filling so they’re more flexible and less likely to crack.

Can I use red enchilada sauce instead?

Yes, I sometimes switch it up with red sauce for a different flavor profile. The method stays the same.

What can I serve with these enchiladas?

I like to serve them with rice, beans, avocado slices, or a crisp green salad to round out the meal.

Conclusion

These Green Chicken Enchiladas are everything I want in a comforting homemade meal—easy, flavorful, and always satisfying. With just a few simple ingredients, I can put together a dish that feels like a restaurant favorite right from my own kitchen. They’re a regular in my dinner rotation and always a crowd-pleaser.