Green Chili Chicken Enchiladas

4.79 from 23 votes
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Delicious green chili chicken enchiladas the whole family will enjoy. It’s an easy casserole recipe topped with a tangy sauce and cheese, then baked until hot and bubbly.

Green chili chicken enchiladas with melted cheese in a white casserole dish.

Grab your casserole dish if you’re looking for an easy chicken dinner with plenty of servings. When I’m not serving my classic chicken enchilada recipe with a spicy red sauce, I switch things up by using green chiles. This meal has tender pieces of shredded chicken mixed with savory spices, sour cream, and fire-roasted chiles.

Wrap the chicken mixture in warm tortillas, pour the green chile enchilada sauce on top, and lots of cheese! Baking melds all of the delicious flavors together. The benefit of this recipe is that it just takes 30 minutes to prepare, so you can pop it in the oven when you’re ready to eat! Serve with a savory side dish like Mexican rice and pinto beans for a complete meal.

Ingredients to make green chile chicken enchiladas and their names labeled and spread out over a table.

Chicken selection

I use boneless skinless chicken breasts for a quick-cooking, lean protein option. Chicken thighs also work great if you prefer dark meat. To ensure juicy, evenly cooked pieces, cut the breast in half crosswise to make two cutlets. Flatten with a meat mallet to achieve a 1/2-inch thickness. You do not need to do this step with thighs.

You can use store-bought rotisserie chicken or leftover roasted chicken for quicker prep. Just shred the chicken into smaller pieces. You will need three cups of shredded meat.

Recipe Resources

Cook the chicken

The flattened chicken is simply seasoned with salt and pepper on the surface to enhance the savory notes. Pan-sear over medium heat for about 4 to 6 minutes per side. The golden brown crust adds a ton of flavor. The chicken is ready when it reaches 160 to 165ºF (71 to 74ºC). For dark meat, target around 170ºF (77ºC). Make sure to let it rest for 10 minutes before shredding to allow the juices to redistribute and stay in the meat.

I like to use two forks or my hands, if cool enough, to break down the meat into bite-sized pieces. If you haven’t tried my alternative shredded chicken method, it’s super juicy, and no extra cutting or flattening is required. Just season, sear, pour in some stock, cover, and steam. If you have more time, try my slow cooker chicken breasts.

Make the filling

Once the shredded chicken is ready, it’s time to boost the flavor! Simple seasonings like salt, pepper, ground cumin, and garlic powder make the meat tastier. If you want it spicier, add chipotle chili powder or cayenne. If smokiness is something you enjoy, sprinkle in smoked paprika. Sliced green onion adds a delicate allium taste.

Sour cream adds creaminess, but plain Greek yogurt or cream cheese are tasty substitutes. I use canned and diced fire-roasted chiles to give bursts of chili flavor. You can purchase mild or hot, depending on your spice tolerance. If you prefer freshly diced peppers or roasting your own, go for it! A sprinkle of Pepper Jack and cheddar cheese binds everything together.

Shredded chicken, cheese, green chiles, sour cream, and seasonings in a large bowl.

Tortilla selection

Chef’s choice! For these green chile chicken enchiladas, I use white corn tortillas. Yellow corn gives a more robust grain flavor. Corn tortillas are delicate, so be careful heating and handling the wraps. Flour tortillas are the way to go if you prefer a studier and chewier texture. Choose tortillas 6-inch wide to make the individual enchiladas.

I warm them over medium heat to add toasted flavor to the surface. Ten to fifteen seconds on each side is all you need. Cover them with a towel between batches to keep them warm and pliable. Otherwise, they will harden. If you’re adventurous, you can make homemade flour or corn tortillas. For a grain-free option, try my cassava tortillas.

Green chili sauce

For convenience, you can use canned green chile enchilada sauce. The store-bought options are typically mild, but the heat can be adjusted to your taste. The mixture is typically a combination of cooked green chile peppers and jalapenos blended with water or stock. Seasonings like salt, onion powder, garlic powder, and vinegar are added to balance the heat and enhance the flavor.

Cornstarch or other thickening agents may be added so that the sauce clings to the tortillas when poured on top. If you have more time, homemade sauce is always better to make using your favorite peppers, or swap in salsa verde if you enjoy tomatillos.

A flour tortilla with chicken filling placed on top.

How to make green chili chicken enchiladas

This recipe comprises the shredded chicken mixture, a mild green chile sauce, tortillas, and cheese. Add ⅓ cup of the chicken mixture to each warmed tortilla, then wrap it up into a cigar shape. Place each stuffed tortilla seam-side down in a 13 by 9-inch baking dish. You can fit five tightly packed rolls in a row.

I always add chile sauce to the bottom of the pan to prevent sticking, and it flavors the underside of the enchiladas. Pour the remaining enchilada sauce on top, then generously add the cheese. I use Pepper Jack and mild cheddar as they contain a lot of moisture for beautiful melt. At this point, you can cover and refrigerate for up to 2 days or freeze for up to 1 month.

Bake the casserole

Cover and bake the enchiladas in a preheated oven at 400ºF (204ºC). This will quickly warm up the wraps and melt the topping into a gooey layer of cheese. I find that baking uncovered can create dry, crispy edges of the tortillas. It takes about 15 to 20 minutes then dinner is ready.

Serve this with


Is green enchilada sauce the same as salsa verde?

Green enchilada sauce is made of cooked green chile peppers and jalapenos, blended with a liquid like water or stock, vinegar, savory seasonings, and a thickening agent like cornstarch. Salsa verde is made from raw tomatillo and green chili peppers, blended with fresh onions, cilantro, and lime juice. The chilies can be roasted or broiled for a smoky taste. It can be used as an enchilada sauce or chips dip.

Which is hotter, green or red sauce?

Typically, red sauces are hotter, especially if they contain chipotle chilies. However, there are very spicy green peppers. It’s dependent on what pepper variety the cook or manufacturer adds to the recipe.

What tortillas are best for enchiladas?

Both corn and flour tortillas can be used to make enchiladas. Corn is sturdy but delicate with no gluten. Care must be taken when filling and rolling not to break them. Flour tortillas are thicker and more robust. They are easier to use but chewier. I like to dip them in sauce to soak up the flavor and soften them for an easier bite.

Delicious green chili chicken enchiladas garnished with green onion and cilantro and served on a white plate.

Avoid pre-shredded cheese

Unless you’re super short on time, skip the pre-shredded cheese. They contain anti-caking agents to prevent the pieces from clumping together in the package. They may be cellulose, a fiber, making it harder for the shreds to melt as cohesively together. Potato starch or cornstarch might also be used. It’s better to freshly grate the cheese to ensure you don’t get hard, gritty bites.

Green Chili Chicken Enchiladas

Easy to make green chili chicken enchiladas topped with a flavorful green chile sauce and two kinds of cheese.
4.79 from 23 votes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings 10 servings
Course Entree
Cuisine Mexican


  • 1 ½ pound boneless skinless chicken breast
  • ½ teaspoon kosher salt, more for seasoning
  • ½ teaspoon black pepper, more for seasoning
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • ½ cup canned diced fire roasted green chilies
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 10 flour tortillas, or corn tortillas, 6" size
  • 2 cups green chile enchilada sauce
  • 5 ounces grated pepper jack cheese
  • 5 ounces grated mild cheddar cheese
  • 2 tablespoons sliced green onions
  • 1 tablespoon chopped cilantro


  • Preheat the Oven – Adjust the oven rack to the center position—Preheat to 400ºF (204ºC).
  • Flatten the Chicken – Thoroughly dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets. Place one of the pieces in a large plastic bag and flatten to an even ½-inch thickness. Repeat with remaining pieces. Season both sides of the chicken breast with salt and pepper.
  • Cook the Chicken – Heat a saute pan over medium heat. Add olive oil. Once hot and shimmering, add the chicken. Cook until lightly golden brown, about for 4 to 6 minutes. Flip and cook until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes. Transfer to a plate to rest for 10 minutes.
  • Shred into Pieces – Use your fingers or two forks to shred the chicken into smaller pieces. Alternatively, chop them with a knife.
  • Mix the Filling – In a large bowl, mix the shredded chicken, sour cream, fire-roasted chilies, ¼ cup Pepper Jack cheese, ¼ cup cheddar cheese, green onions, salt, pepper, cumin, and garlic powder. Season with more salt and pepper to taste. Set aside.
  • Warm the Tortillas – Place the tortillas in a pan over medium-high heat to lightly toast and make them pliable. Alternatively, warm them directly over a gas flame for 10 to 15 seconds on each side. Transfer to a plate and cover with a kitchen towel to keep them warm and pliable.
  • Assemble the Enchiladas – Lightly coat a 13 by 9-inch baking dish with cooking spray or oil. Evenly spread ½ cup of the enchilada sauce on the bottom.
    On a plate, fill the center of a tortilla with about ⅓ cup of filling mixture. Roll into a cylinder and transfer to the baking dish. Repeat the process until ten enchiladas are rolled and lined up. Cover with the remaining sauce, and add Pepper Jack and cheddar cheese on top.
  • Bake the Casserole – Cover the baking dish with foil and bake until the cheese is melted and bubbly, 15 to 20 minutes.
  • To Serve – Garnish with cilantro. Serve while still hot.


  • Topping Suggestions: Diced avocado, tomatoes, red onion, sour cream, or jalapenos. Sprinkle on a soft cheese like cotija or a harder cheese like Parmesan before serving.
  • Using Pre-Cooked Chicken: 3 cups of shredded chicken can be used instead of the pan-seared chicken.
  • Make it Spicier: Add chipotle powder, chili powder, fresh diced chiles, or spicy fire-roasted chiles to the chicken filling.
  • Make it Gluten-Free: Use corn or cassava tortillas instead of flour tortillas.
  • Make-Ahead: Assemble the enchiladas, cover them, and refrigerate for up to 2 days. Freeze for up to 1 month—Thaw before using.
  • Storing: Cover and store in the refrigerator for up to 5 days.
  • Reheat: Cover and warm in a 325ºF (163ºC) oven until hot. Alternatively, cover and individually microwave portions in 15-second intervals on high until hot.

Nutrition Facts

Serves: 10 servings
Calories 290kcal (15%)Carbohydrates 17g (6%)Protein 24g (48%)Fat 14g (22%)Saturated Fat 7g (35%)Polyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 0.01gCholesterol 77mg (26%)Sodium 833mg (35%)Potassium 355mg (10%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 690IU (14%)Vitamin C 5mg (6%)Calcium 248mg (25%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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  1. Zac says

    Try this some time, instead of putting some oil or sauce on the bottom to keep the tortillas from sticking lay down a layer of cheese then build it up just as you describe. It will be melty, fried cheesy delicious. And as a bonus, nothing gets soggy or gooey on the bottom!
    We make these enchiladas all the time and after we tried the cheese on the bottom trick it elevated it to another level.

  2. Kreg says

    I use a can of whole green chiles that I cut into strips. It has so much more flavor than the diced version. I often use turkey instead of chicken breasts. My mom made “Green Enchiladas” as we called them, using this recipe every time she had extra chicken or turkey and we often looked forward to that leftover fowl because we couldn’t wait for the enchiladas.

    • Jessica Gavin says

      I love that you added strips of green chilies for a stronger flavor. Sounds like your mom is an amazing cook!

  3. Maria T. says

    I had leftovers from grilling a spatchcocked chicken so I made these enchiladas. I subbed full fat greek yogurt for sour cream and sauteed fresh chiles from my garden with onion instead of canned because that’s what I had. These enchiladas were flavorful and moist. The list of ingredients isn’t that long and the chicken was already cooked and shredded, a great weeknight meal. We really enjoyed them and will have them again.