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.
Recipe Science
- Canned green chile enchilada sauce is made from green chiles, jalapeños, and seasonings, with thickeners to help it cling.
- Heat the tortillas to release oils and enhance the corn flavor. Cover with a towel to trap steam, keeping them warm and pliable.
- Use freshly grated cheese for better melting. Pre-shredded cheese contains anti-caking agents that can cause a gritty texture.
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Featured Comment 8
“Great recipe! Tasted delicious, I’ll be making this one again for sure!”—DG
Why It Works
Grab your casserole dish for an easy chicken dinner with plenty of servings. I switch things up using green chiles when I’m not serving my classic chicken enchilada recipe with a spicy red sauce. This meal has tender shredded chicken mixed with savory spices, sour cream, and fire-roasted chiles.
Wrap the chicken mixture in warm tortillas, pour the green chile sauce on top, and add lots of cheese! Baking melds all of the delicious flavors together. This green chili chicken enchilada recipe only takes 30 minutes to prepare, so 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 You’ll Need
- Chicken: I use boneless skinless chicken breasts for quick cooking and a lean protein option.
- Tortillas: 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. Choose tortillas 6-inch wide to make the individual enchiladas.
- Enchilada Sauce: You can conveniently 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.
- Chilies: 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.
- Sour Cream: Sour cream adds creaminess to the chicken filling.
- Cheese: I blend spicy pepper jack and melty cheddar cheese to bind the filling.
- Seasoning: The shredded chicken is seasoned with cumin, garlic powder, salt and pepper.
- Onions: Sliced green onion adds a delicate allium taste.
- Garnish: Chopped cilantro is added as garnish for the enchiladas.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This green chili chicken enchilada recipe is easy to switch up! Try these tasty options:
- Chicken Options: Chicken thighs work great if you prefer dark meat. They do not need to be flattened or made into cutlets. For quicker prep, use store-bought rotisserie chicken or leftover roasted chicken. Just shred the chicken into smaller pieces. You will need three cups of shredded meat.
- Tortillas: Flour tortillas are the way to go if you prefer a studier and chewier texture. For a grain-free option, try my cassava flour tortilla recipe.
- Enchilada Sauce Substitutes: If you have more time, homemade green sauce is always better. You can use your favorite peppers or swap in salsa verde if you enjoy tomatillos. Alternatively, try my red homemade enchilada sauce. It has a spicy kick!
- Spices: For a spicier filling, add chipotle chili powder or cayenne. If you enjoy smokiness, sprinkle in smoked paprika. Try adding my taco seasoning blend.
- Sour Cream Swaps: Plain Greek yogurt or cream cheese are tasty substitutes.
- Chilies: If you prefer freshly diced peppers or roasting your own, go for it!
- Cheese: For melting cheese, try asadero, Oaxaca, panela, or mozzarella. Sprinkle with queso fresco or cotija.
How to Make Green Chili Chicken Enchiladas
Step 1: Preheat the Oven
Adjust the oven rack to the center position and preheat to 400ºF (204ºC). This ensures even heat distribution, so your enchiladas bake up perfectly golden and bubbly.
Step 2: Flatten the Chicken
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. The flattened chicken is seasoned with salt and pepper on the surface to enhance the savory notes.
Step 3: Cook the Chicken
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 at 160 to 165ºF (71 to 74ºC). For dark meat, target around 170ºF (77ºC).
Let the pieces rest for 10 minutes before shredding, allowing the juices to redistribute and stay in the meat.
Step 4: Shred into Pieces
If the meat is cool enough, I use two forks or my hands to break it into bite-sized pieces.
Experimentation Encouraged: 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.
Step 5: Mix the Filling
Once the shredded chicken is ready, it’s time to boost the flavor! Mix the shredded chicken, sour cream, fire-roasted chilies, Pepper Jack cheese, cheddar cheese, green onions, salt, pepper, cumin, and garlic powder in a large bowl.
Step 6: Warm the Tortillas
I warm the corn tortillas 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 corn tortillas.
Step 7: Assemble the Enchiladas
This enchilada recipe comprises shredded chicken, mild green chile sauce, tortillas, and cheese. Add ⅓ cup of the chicken mixture to each warmed tortilla.
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. Pour some of the enchilada sauce on top.
Pro Tip: I always add chile sauce to the bottom of the pan to prevent sticking, and it flavors the underside of the enchiladas as well.
Generously add the cheese. I use Pepper Jack and mild cheddar as they contain a lot of moisture for beautiful melt. Now, you can cover and refrigerate for up to 2 days or freeze for up to 1 month.
Step 8: 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, and then dinner is ready.
Step 9: To Serve
Finish by garnishing the enchiladas with fresh cilantro. Serve while still hot and melty to enjoy the flavors at their best.
Frequently Asked Questions
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.
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.
Both corn and flour tortillas can be used to make enchiladas. Corn tortillas are sturdy but delicate, with no gluten. Care must be taken when filling and rolling to prevent breaking 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.
Unless you’re super short on time, skip the pre-shredded cheese. They contain anti-caking agents to prevent the pieces from clumping in the package. The anti-caking agents may be cellulose, a fiber, making it harder for the shreds to melt 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.
If you tried these Green Chili Chicken Enchiladas, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Serve This With
Green Chili Chicken Enchiladas
Ingredients
- 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
Instructions
- 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 use a meat tenderizer to flatten it to an even ½-inch thickness. Repeat with the 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) on a meat thermometer, 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 x 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 hot.
Notes
- 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
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.
Recipe Resources
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.
Jessica Gavin says
I’m sure the enchiladas were amazing with your homemade chicken!
DG says
Great recipe! Tasted delicious, I’ll be making this one again for sure! Thanks
Jessica Gavin says
Thank you so much!
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!
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.
Jessica Gavin says
I love a little bit of fried cheese! I will have to try your trick next time I make enchiladas. Thanks!