Effortlessly Delicious Green Chicken Enchiladas

It’s no exaggeration when we say these green chicken enchiladas capture the authentic, rich flavors you’d expect from a top-tier Mexican eatery. The beauty of this recipe lies not just in its incredible taste but also in its adaptability. You can stick to our straightforward instructions for a perfect dish every time, or feel free to get creative with substitutions to use ingredients you already have on hand. This flexibility means you can enjoy these mouthwatering enchiladas as often as you like!

One of our favorite time-saving hacks is to prepare these enchiladas using leftover cooked chicken or a store-bought rotisserie chicken. This simple swap significantly cuts down on prep time, making dinner even more manageable. While green enchilada sauce is the star here, don’t hesitate to experiment with red enchilada sauce for a different twist, or incorporate smoked cheese for an extra layer of savory depth.

Looking to switch things up entirely? Consider using soft flour tortillas instead of traditional corn for a melt-in-your-mouth texture that many find appealing. For an even richer, more indulgent filling, you can always add an extra dollop of cream cheese. The possibilities are endless when it comes to customizing this family favorite!

A Meal That Fits Your Schedule

Another fantastic aspect of this dish is its incredible make-ahead potential. You can assemble these enchiladas the day of, prepare them a day in advance for an even quicker dinner, or even freeze them for a future meal. This versatility makes them a lifesaver for busy individuals and families alike. Planning ahead has never been this delicious!

While traditionalists often opt for corn tortillas, our family typically prefers flour tortillas. They are not only easier to fill and roll, but they also create a more substantial, satisfying portion size. However, if you’re committed to tradition or simply prefer the distinct flavor and texture, corn tortillas are an excellent choice – just remember to pre-warm them to prevent tearing. Regardless of your tortilla choice, finish these delectable enchiladas with your favorite toppings like fresh salsa, cool sour cream, creamy avocado, or a sprinkle of fresh cilantro, and you’ll have a simple, satisfying dinner that everyone will adore.

Watch How It’s Made: Green Chile Chicken Enchiladas Video Tutorial

Perfect Pairings: What to Serve with Green Chicken Enchiladas

These creamy green chicken enchiladas are incredibly satisfying on their own, but pairing them with the right side dishes can elevate your meal to a true feast. We’ve got you covered with some fantastic Mexican and Tex-Mex inspired sides that complement the rich flavors of the enchiladas beautifully. Here are some of our favorites:

• Easy Spanish Rice: A classic and flavorful rice dish that’s a staple for any Mexican-inspired meal.
• Chipotle Cilantro Lime Rice: Bright, zesty, and with a hint of spice, this rice adds a refreshing contrast.
• 7 Layer Bean Dip: A fun, customizable dip that’s perfect for sharing with tortilla chips.
• Best Homemade Guacamole: Freshly mashed avocado, lime, and spices are always a hit alongside crispy tortilla chips.
• Refried Beans: Creamy and savory, a simple side that’s always welcome.
• Fresh Salad: A crisp green salad with a light vinaigrette can provide a refreshing balance to the rich enchiladas.
• Corn Salad: A vibrant mix of corn, bell peppers, red onion, and cilantro offers a sweet and tangy crunch.

Essential Ingredients for Your Green Chicken Enchiladas

Crafting these sensational green chicken enchiladas requires a few key components. Here’s a detailed look at the ingredients you’ll need, along with tips for variations and substitutions:

• Green Enchilada Sauce: This forms the foundational flavor of our enchiladas. While the recipe highlights green enchilada sauce for its distinctive tangy and mildly spicy notes, feel free to substitute with red enchilada sauce if you prefer a different flavor profile. High-quality canned sauces work wonderfully, or you can opt for a homemade version if time allows.
• Cooked Chicken: The star of the filling! To simplify your cooking process, we highly recommend using shredded rotisserie chicken. It’s incredibly convenient and perfectly tender. Alternatively, this recipe is excellent for utilizing any leftover cooked chicken you might have. For those who enjoy a more hands-on approach, you can easily prepare chicken specifically for this dish using recipes like Copycat Chipotle Chicken, flavorful Southwest Chicken Breast, or tender Creamy Salsa Verde Chicken. You could even repurpose chicken from our Green Chicken Enchilada Soup Recipe – it’s that versatile!
• Cream Cheese: This is the secret to the incredibly creamy and rich texture of the filling. Ensure your cream cheese is at room temperature before mixing; this makes it much easier to combine smoothly with the other ingredients, preventing lumps and ensuring an even distribution of flavor.
• Canned Green Chiles: These add a mild, earthy heat and classic Southwestern flavor to the filling. You’ll typically find them in the Mexican foods aisle of your local grocery store. For those who love more heat, consider adding a finely diced fresh jalapeño or a pinch of cayenne pepper.
• Shredded Cheese: We love the classic melt and sharp flavor of shredded cheddar cheese in our enchiladas. However, a Mexican blend, spicy pepper jack, or mild Monterey Jack are all fantastic alternatives that offer different nuances in flavor and melt consistency. Using freshly grated cheese often melts smoother than pre-shredded varieties.
• Tortillas: While corn tortillas are traditionally used for enchiladas, we often opt for flour tortillas because they are generally easier to roll without tearing and can hold more filling, making for perfect individual portions. They also tend to create a softer enchilada. If you prefer the authentic flavor and texture of corn, or need a gluten-free option, they are an excellent choice – just remember to warm them gently before rolling.
• Favorite Toppings: These are essential for customizing each serving! Our top picks include cool sour cream, vibrant salsa, fresh chopped tomatoes, creamy avocado slices or guacamole, and savory black beans. A sprinkle of fresh cilantro or sliced green onions also adds a lovely finish.

How to Make Delicious Green Chile Chicken Enchiladas

Follow these simple steps to create a show-stopping meal that your family will request again and again:

Green Chili Chicken Enchiladas Recipe

These quick and easy green chicken enchiladas are cheesy, creamy, and oh-so-delicious. They are stuffed full of tender chicken, cream cheese, and spicy green chilis, slathered in enchilada sauce, and finished with melted cheese and all your favorite toppings.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Yields: 8 servings

Ingredients

For the Green Enchiladas:

• 18 ounces green enchilada sauce (can substitute red)
• 3 cups cooked chicken, shredded or cubed (rotisserie chicken or leftover chicken works great)
• 8 ounces cream cheese, at room temperature
• 4 ounces canned diced green chiles
• 3 cups shredded cheddar cheese (plus extra for topping, if desired)
• 8 large flour tortillas (8-inch size recommended)

Suggested Toppings for Enchiladas:

• ½ cup sour cream
• ½ cup salsa
• ½ cup chopped tomatoes
• 1 whole avocado, sliced or mashed into guacamole
• Fresh cilantro, chopped
• Sliced green onions

Instructions

1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9″ x 13″ baking dish with non-stick cooking spray. Spread about 1 cup of the green enchilada sauce evenly across the bottom of the dish. This prevents the tortillas from sticking and adds flavor to the base.
2. Prepare Chicken Filling: In a medium-sized mixing bowl, combine the shredded chicken, softened room temperature cream cheese, diced green chiles, and 2 cups of the shredded cheddar cheese. Mix these ingredients thoroughly until everything is well combined and the cream cheese is evenly distributed.
3. Fill and Roll Tortillas: Take one flour tortilla and spoon about ½ cup of the chicken mixture down the center. Roll the tortilla up tightly and place it seam-side down into the prepared baking dish. Repeat this process with the remaining 7 tortillas, arranging them snugly in the baking dish.
4. Sauce and Cheese Topping: Once all the enchiladas are rolled and placed in the dish, pour the remaining green enchilada sauce evenly over the top of the rolled tortillas. Ensure they are well-coated. Then, generously sprinkle the remaining 1 cup of shredded cheddar cheese over the sauced enchiladas.
5. Bake to Perfection: Bake the enchiladas, uncovered, in the preheated oven for approximately 30 minutes. You’ll know they are ready when they are heated through, bubbly around the edges, and the cheese on top is beautifully melted and golden brown.
6. Serve & Enjoy: Carefully remove the baking dish from the oven. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings such as sour cream, salsa, chopped tomatoes, and sliced avocados. Serve warm and enjoy your homemade, restaurant-quality green chicken enchiladas!

Recipe Notes:

• Make-Ahead Tip: To prepare these enchiladas a day in advance, assemble them according to the instructions but do not bake. Instead, cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake in a preheated 375°F oven for 25-30 minutes, or until heated through and bubbly.
• Freezing Instructions: If you plan to freeze these enchiladas, we recommend assembling them in a disposable aluminum foil baking pan. Prepare the enchiladas as directed, but do not bake. Wrap the pan tightly with plastic wrap and then with aluminum foil. Store in the freezer for up to 3 months. To cook from frozen, remove from the freezer and let sit at room temperature for about 30 minutes while the oven preheats. Bake at 375°F (190°C), covered with foil, for 30-45 minutes, then uncover and bake for an additional 10-15 minutes, or until thoroughly heated and the cheese is melted and golden.
• Reheating Leftovers: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat individual portions, transfer to a microwave-safe dish and heat in 30-second increments until warmed through. For larger portions, remove from the fridge about 30 minutes before reheating. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for 15-20 minutes, or until warmed through.

Nutrition Information (Estimated Per Serving):

• Calories: 586 kcal
• Carbohydrates: 25g
• Protein: 41g
• Fat: 36g
• Saturated Fat: 18g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 8g
• Cholesterol: 168mg
• Sodium: 1616mg
• Potassium: 222mg
• Fiber: 3g
• Sugar: 9g
• Vitamin A: 1416 IU
• Vitamin C: 5mg
• Calcium: 390mg
• Iron: 2mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only and may vary based on specific ingredients and preparation methods.

Course: Main Course

Cuisine: Mexican, Tex-Mex

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Frequently Asked Questions About Green Chicken Enchiladas

Should I Use Flour or Corn Tortillas for Enchiladas?

The choice between flour and corn tortillas for enchiladas often sparks strong opinions, as both offer distinct characteristics. For a truly traditional Mexican enchilada experience, corn tortillas are the customary choice. They are typically smaller than flour tortillas, meaning you might need around 12 corn tortillas for this recipe, and they tend to hold slightly less filling per tortilla.

Whether you choose white or yellow corn tortillas, a crucial step is to pre-warm them before filling and rolling. This makes them pliable and prevents them from cracking or breaking. A quick way to warm corn tortillas is to wrap a stack loosely in a damp paper towel and microwave them for about 1 minute, or until they are soft and steamy.

However, we frequently use flour tortillas for our green chicken enchiladas, primarily because of their ease of use. Flour tortillas are much more forgiving and simpler to roll without tearing, which can be a significant advantage, especially for novice cooks. They also accommodate a larger amount of filling, making them perfect for a substantial, satisfying serving size. When selecting flour tortillas, look for the 8-inch size, as these fit perfectly into a standard 9″x13″ baking dish, ensuring a neat and even presentation. Ultimately, the best tortilla is the one you enjoy most!

Advanced Tips and Creative Variations for Your Enchiladas

Enhance your green chicken enchiladas with these additional tips and exciting substitution ideas:

• Boost the Flavor: Don’t shy away from adding extra seasonings to your chicken filling. A pinch of garlic powder, onion powder, a dash of cumin, or a sprinkle of cayenne pepper can significantly elevate the overall flavor profile. Adjust salt and pepper to taste before rolling.
• Protein Power-Ups & Vegetarian Options: While chicken is fantastic, this recipe is incredibly versatile. You can easily substitute the chicken with other cooked proteins such as ground beef, tender carne asada, or even seasoned shredded pork. For a delicious vegetarian option, simply omit the meat and replace it with a generous amount of savory refried beans or a mix of roasted vegetables like bell peppers, onions, and zucchini.
• Cheese Choices: Experiment with different cheeses to alter the flavor and texture. Instead of cheddar, try Monterey Jack for a milder, creamier melt, or pepper jack for an added kick of spice. A blend of cheeses can also create a complex and appealing flavor.
• Choosing Your Chicken: Any type of cooked chicken works wonderfully in this recipe. As mentioned, a pre-cooked rotisserie chicken is a fantastic shortcut. However, if you have leftover roasted, baked, or poached chicken to use up, this recipe is a perfect way to give it new life. Just ensure the chicken is shredded or cubed into bite-sized pieces for easy incorporation into the filling.
• Make it Spicy: If you love heat, consider adding a pinch of red pepper flakes to the filling, or mixing a small amount of hot sauce into the enchilada sauce. You can also garnish with sliced fresh jalapeños or a drizzle of your favorite spicy salsa.
• Add Veggies to the Filling: Finely diced sautéed onions, bell peppers, or even corn can be mixed into the chicken and cream cheese filling for added texture, nutrition, and flavor.

Storing and Make-Ahead Instructions for Convenience

Green Chicken Enchiladas are not only incredibly delicious, but they are also an excellent dish for meal prepping or preparing in advance. Their flavors deepen overnight, and they freeze beautifully, making them a fantastic option for busy days.

• Prepare the Day Before: Assemble the enchiladas completely as directed in the recipe, up to the point where you would normally place them into the oven for baking. Instead, cover the baking dish tightly with plastic wrap to prevent air exposure and store it in the refrigerator for up to 24 hours. The next day, simply remove the plastic wrap and bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until golden and bubbly.
• Freezing for Later: For ultimate convenience, these enchiladas can be frozen for up to 3 months. If you plan to freeze them, we highly recommend assembling them in a disposable aluminum foil baking pan. This makes for easy freezer storage and bake-from-frozen cooking. Prepare the enchiladas as instructed, but do not bake them. Wrap the pan tightly with plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn. When you’re ready to enjoy them, remove the dish from the freezer and let it sit at room temperature for about 30 minutes while your oven preheats to 375°F (190°C). Bake, covered with foil, for 30-45 minutes, then uncover and bake for an additional 10-15 minutes, or until the enchiladas are thoroughly heated through and the cheese is melted and golden brown.
• Reheating Leftovers: Any leftover green chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat individual portions quickly, transfer them to a microwave-safe dish and heat in 30-second intervals until warmed through. For larger quantities or for a crispier result, remove the enchiladas from the fridge about 30 minutes before reheating. Preheat your oven to 350°F (175°C), remove any plastic wrap, cover the dish loosely with foil, and bake for approximately 15-20 minutes, or until the center is hot and the cheese is bubbly.