Green Chile Chicken Enchiladas - Flavor packed enchiladas loaded with shredded chicken, sour cream and cheese smothered in green enchilada sauce topped with sliced avocado and fresh cilantro.
This recipe serves about 2-4 people. If you are cooking for a crowd, simply double the recipe.
Ingredients you need to make green chile chicken enchiladas:
King Size Corn Tortillas - If you only have regular sized corn tortillas on hand, that's fine. You'll just have more smaller enchiladas, about 12.
Shredded Chicken - You'll need about 4 cups of cooked shredded chicken. You can use my super easy Mexican Shredded Chicken recipe or my Slow Cooker Shredded Chicken. Another great idea is to use a rotisserie chicken.
Green Chiles - One can diced green chiles to go inside the enchiladas.
Cheddar Cheese - You'll need about a cup shredded cheddar cheese. You can also just skip cheddar cheese and use all jack or vice versa.
Jack Cheese - You'll need about a cup shredded jack cheese. You can also just skip jack cheese and use all cheddar or vice versa.
Cilantro - This is optional but adds a delicious flavor to the enchiladas.
Green Enchilada Sauce - You can use my super delicious Homemade Green Enchilada Sauce Recipe or your favorite store bought sauce.
Tools to have on hand for this recipe:
I highly recommend using my homemade green enchilada sauce recipe linked here.
How to make the best green chile chicken enchiladas:
Preheat oven to 375 degrees.
Pour ½ cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.
Mix cheddar cheese and jack cheese in a bowl.
Lay out 8 corn tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about ¾ cup of cheese for topping.
Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.
Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.
Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).
Side Dishes to pair with enchiladas:
Instant Pot Mexican Refried Beans – The easiest, most delicious authentic style Mexican refried beans made in an instant pot (pressure cooker)!
Mexican Rice – My Mexican Rice recipe is so flavorful and super easy to make. We make it almost every single week! I love to pair this side dish with refried beans, a sprinkle of cotija cheese and fresh chopped cilantro.
Sweet Corn Cake – With only four ingredients, this corn cake is so easy to make and absolutely delicious!
Authentic Guacamole – Homemade guacamole made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice.
More Enchilada Recipes You'll Love!
Chicken Mole Enchiladas - Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce. Serve with a sprinkle of cotija cheese and cilantro.
Ground Beef Enchiladas - Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese! They are simple and delicious and the perfect meal for the family.
Shredded Chicken Enchiladas - Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Green Chile Chicken Enchiladas
Ingredients
- 2 cups shredded chicken
- 1 Can Diced Green Chiles (4 ounce)
- 1 ½ cups green enchilada sauce
- 8 corn tortillas king size
- 1 cup jack cheese grated
- 1 cup cheddar cheese grated
- ¼ cup sour cream
- 3 tablespoon cilantro
- 1 avocado sliced
Instructions
- Preheat oven to 375 degrees.
- Pour ½ cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.
- Mix cheddar cheese and jack cheese in a bowl.
- In another bowl mix shredded chicken and green chiles.
- Lay out 8 corn tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about ¾ cup of cheese for topping.
- Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.
- Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.
- Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).
Ashley
Looks delicious. Is this recipe freezable?
MaryJo Gleason
Great recipe really loved it!
Thank you very much