Green Chili Chicken Enchiladas
These Green Chili Chicken Enchiladas are packed with bold flavor and creamy comfort in every bite. Tender shredded chicken is mixed with fire-roasted green chiles, sour cream, and spices, then wrapped in warm tortillas and smothered in green chile enchilada sauce. Baked until golden and cheesy, this dish is the perfect weeknight dinner or crowd-pleasing potluck favorite.
Why You’ll Love This Recipe
Rich and Creamy – The combination of sour cream, two cheeses, and green chile sauce makes a luscious filling and topping.
Easy to Make Ahead – Assemble the enchiladas ahead of time and bake when ready.
Crowd-Pleaser – Everyone loves cheesy enchiladas with a little kick.
Customizable – Use flour or corn tortillas, adjust the heat level, or swap in rotisserie chicken for a shortcut.
Freezer-Friendly – Make a double batch and freeze one for later!
Key Ingredients
Boneless Skinless Chicken Breast – Cooked and shredded for a hearty protein base.
Green Chile Enchilada Sauce – Adds a tangy, mildly spicy kick and keeps everything moist.
Fire-Roasted Green Chiles – Infuses the filling with smoky, bold flavor.
Sour Cream – Makes the filling rich and creamy.
Pepper Jack Cheese – For melty texture and subtle spice.
Mild Cheddar Cheese – Balances the pepper jack with a mellow creaminess.
Flour or Corn Tortillas – Use whichever you prefer for wrapping.
Cumin & Garlic Powder – Classic seasonings for warm, earthy flavor.
Green Onion & Cilantro – Add a fresh, herby finish.
Ingredients
1 1/2 pounds boneless skinless chicken breast
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon black pepper, plus more for seasoning
2 tablespoons olive oil
1/2 cup sour cream
1/2 cup canned diced fire-roasted green chilies
1 teaspoon ground cumin
1/2 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
Set oven rack to middle and preheat to 400°F (204°C). Grease a 13×9-inch baking dish.
- Prep and Cook the Chicken Cut chicken breasts in half horizontally and flatten with a mallet to ½-inch thickness.
Season with salt and pepper.
Heat olive oil in a sauté pan. Sear chicken on both sides until golden brown and fully cooked (internal temp 160–165°F).
Rest 10 minutes, then shred or chop. - Mix the Filling
In a large bowl, combine:
Shredded chicken
½ cup sour cream
½ cup fire-roasted green chiles
¼ cup pepper jack cheese
¼ cup cheddar cheese
2 tablespoons green onions
1 tsp cumin
½ tsp garlic powder
Salt and pepper to taste
- Warm the Tortillas
Heat tortillas in a dry skillet or directly over a gas flame until soft and pliable. Keep warm under a towel.
- Assemble the Enchiladas
Spread ½ cup enchilada sauce on the bottom of the baking dish.
Place 1/3 cup filling into each tortilla, roll tightly, and arrange seam-side down.
Pour remaining enchilada sauce on top and sprinkle with the remaining cheeses.
- Bake
Cover with foil and bake for 15–20 minutes, until hot and bubbly. Remove foil for the last few minutes if you’d like the cheese slightly browned.
- Garnish and Serve
Top with chopped cilantro and serve hot. Optional: add sour cream, sliced avocado, or extra green onions.
Expert Tips
Use Rotisserie Chicken – Saves time and adds flavor.
Prevent Soggy Tortillas – Lightly toast or warm them first to help them hold up to the sauce.
Spice it Up – Add chopped jalapeños or a spicier enchilada sauce.
Cheese Tip – Grate your own cheese for better melt and no anti-caking agents.
Batch Cooking – Double the recipe and freeze half (uncooked) for an easy future meal.
Important Notes When Making This Recipe
Shred While Warm – Chicken shreds more easily when slightly warm.
Don’t Overfill – Keep the filling manageable so the enchiladas roll tightly and don’t burst.
Corn Tortillas? – If using corn, soften them in hot oil or broth to prevent cracking.
Storage – Leftovers keep well for 3–4 days in the fridge.
Nutrition Information (Per Serving, 2 Enchiladas)
| Nutrient | Amount |
|---|---|
| Calories | 460–520 kcal |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sodium | 780–850mg |
Estimates will vary based on tortilla type and cheese amounts.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour?
A: Yes! Just make sure to warm or lightly fry them first so they don’t crack.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the enchiladas and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time if cold.
Q: Can I freeze these enchiladas?
A: Yes. Assemble and freeze before baking. When ready to eat, bake straight from frozen at 375°F for about 40–45 minutes, covered.
Q: What can I substitute for sour cream?
A: Use plain Greek yogurt or softened cream cheese for a similar creamy texture.
Q: Are these very spicy?
A: They’re mildly spicy. To turn up the heat, use hot green chiles or spicy enchilada sauce.