I still remember the first time I slid a tray of green chili chicken enchiladas into the oven — the house smelled like a Tex‑Mex restaurant and everyone sat down before I could finish the salad. This recipe is creamy, tangy, and just spicy enough to keep things interesting. It’s perfect for busy weeknights, potlucks, or a simple Sunday dinner that feeds a crowd without fuss. If you like comfort food with a bright, green salsa vibe, these enchiladas will become a go‑to. For another easy chicken dinner idea, try my take on chimichurri chicken thighs (chimichurri chicken thighs).

Why you’ll love this dish

Green Chili Chicken Enchiladas strike a lovely balance between cozy and vibrant — the sour cream and cheese give richness while canned green chilies and enchilada sauce add freshness and a touch of heat. This recipe is also:

Quick to assemble if you use pre‑shredded or rotisserie chicken.
Budget‑friendly: pantry staples like canned chilies and enchilada sauce keep costs low.
Crowd‑pleasing: mild enough for kids, easy to bump up the spice for adults.
Flexible: works with flour or corn tortillas and adapts well to make‑ahead cooking.

"Creamy, tangy, and easy — these enchiladas are what weeknight dinner dreams are made of."

If you enjoy green‑salsa flavors elsewhere, you might like my white chicken chili with spinach for a lighter, soupier option: white chicken chili with spinach.

The cooking process explained

Before you start, here’s a quick overview so you know what to expect:

Sauté the onion to soften and build flavor.
Mix shredded chicken with chilies, sour cream, spices, and half the cheese.
Warm (if using) corn tortillas so they roll without cracking.
Fill and roll the tortillas, place them seam‑side down in a baking dish.
Pour green enchilada sauce over the rolled tortillas and top with remaining cheese.
Bake until the cheese is melted and golden, then rest briefly before serving.

This sequence keeps prep efficient and guarantees moist, evenly sauced enchiladas.

What you’ll need

2 cups cooked, shredded chicken (rotisserie or poached chicken works great)
1 can (10 oz) diced green chilies
1 cup sour cream
1 cup shredded cheese (cheddar or Monterey Jack)
1 can (10 oz) green enchilada sauce
8 small flour or corn tortillas
1 small onion, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Notes and substitutions:

Chicken: use leftover roasted chicken, rotisserie, or quickly poach breasts/thighs. Shred with forks or a mixer for fast results.
Dairy: swap Greek yogurt for part of the sour cream for a tangier, higher‑protein filling.
Cheese: Monterey Jack melts smoother; cheddar gives a sharper flavor. A mix works well.
Tortillas: flour stay softer; corn are more traditional. Warm corn tortillas briefly in a dry skillet or microwave wrapped in a damp towel to prevent cracking. For another enchilada‑style twist, try pairing with stuffed pepper recipes like this white chicken chili stuffed peppers.

Directions to follow

Preheat the oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the shredded chicken, diced green chilies, sour cream, half of the shredded cheese, garlic powder, cumin, salt, and pepper. Stir until everything is evenly coated.
If using corn tortillas, warm them a few seconds per side in a dry skillet or microwave a stack wrapped in a damp towel to make them pliable. Flour tortillas can be used straight from the package.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Fold in the sides and roll tightly.
Place each rolled tortilla seam‑side down in the prepared baking dish. Fit them snugly in rows.
Pour the green enchilada sauce evenly over the enchiladas, making sure the tops are covered so they don’t dry out.
Sprinkle the remaining shredded cheese across the top.
Bake for 30–35 minutes, until the cheese is bubbly and edges are lightly golden.
Remove from oven and let rest 10–15 minutes to set before serving.

Best ways to enjoy it

These enchiladas are a meal on their own but pair especially well with:

A crisp green salad with lime vinaigrette to cut the richness.
Mexican rice or cilantro‑lime rice for extra comfort.
Refried beans or black beans for a heartier plate.
Toppings: chopped cilantro, sliced avocado, pickled red onions, a squeeze of lime, or a dollop of extra sour cream.

For a casual party, serve them with chips and a fresh pico de gallo; for a weeknight, keep it simple with a side salad and rice. If you want handheld options for potlucks, mini tortillas and smaller portions work great — see how portion swaps can mirror other recipes like these stuffed pepper ideas (white chicken chili stuffed peppers).

How to store & freeze

Short‑term storage:

Cool enchiladas to room temperature no longer than 2 hours after baking.
Refrigerate in an airtight container for 3–4 days.

Freezing:

Freeze unbaked: assemble in a freezer‑safe dish, wrap tightly, and freeze up to 2–3 months. Thaw overnight in the fridge before baking; you may need an extra 10–15 minutes in the oven.
Freeze baked: cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat covered at 350°F until warmed through.

Reheating:

Oven: cover with foil and bake at 350°F until heated through, about 15–20 minutes.
Microwave: heat individual portions in 1–2 minute bursts until 165°F throughout.
Always reheat leftovers to an internal temperature of 165°F (74°C) for food safety.

Pro chef tips

Use warm tortillas: they roll without tearing and absorb sauce better.
Don’t overfill: about 1/4 cup filling per small tortilla gives neat rolls that fit your pan.
Control moisture: if your shredded chicken is very moist, drain excess liquid or pat dry to avoid soggy enchiladas.
Layer the sauce: pour some sauce on the bottom of the dish before arranging the rolled tortillas. This prevents sticking and ensures even saucing.
Let them rest: a 10‑minute rest after baking helps the filling set so slices hold shape.
Make ahead: assemble the night before, cover tightly, and bake the next day for hands‑off dinner.

Creative twists

Spicy: add a diced jalapeño or a teaspoon of chipotle in adobo to the filling.
Veggie version: swap chicken for roasted sweet potato and black beans; keep the same seasoning.
Green chile cream: stir a handful of chopped cilantro and a squeeze of lime into the sour cream for a fresher tang.
Low‑carb: use low‑carb tortillas or roll the filling into roasted poblano halves.
Extra cheesy crisp: broil for 1–2 minutes at the end of baking (watch closely) for browned, bubbly cheese.

Common questions

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal — it’s flavorful, already cooked, and shreds easily. Just remove skin and bones before shredding.

Q: Can I prepare these ahead of time?
A: Yes. Assemble the enchiladas in the baking dish, cover, and refrigerate up to 24 hours before baking. If frozen, thaw overnight before baking and add 10–15 minutes to the bake time.

Q: Are canned green chilies very spicy?
A: Most canned green chiles (like Hatch or mild diced chilies) are mild. If you want more heat, add chopped jalapeños or chipotle. Taste a small spoonful before mixing to judge the heat level.

Q: Can I make this dairy‑free?
A: You can swap sour cream for a dairy‑free yogurt or cashew cream and use dairy‑free cheese alternatives. The texture and tang will be slightly different but still delicious.

Q: How do I prevent tortillas from getting soggy?
A: Warm corn tortillas before filling to reduce cracking and soakiness. Also, don’t overfill and ensure some sauce is on the bottom of the dish rather than pooling only on top.

Conclusion

Green Chili Chicken Enchiladas are a reliable, flavorful weeknight winner that scales up for guests and stores well for leftovers. If you want another green‑sauce, crowd‑pleasing recipe for comparison, check out this Easy Green Chicken Enchiladas Recipe (Easy Green Chicken Enchiladas Recipe). For a different take on classic chicken enchiladas and technique notes, I also recommend The Best Chicken Enchilada Recipe – Our Best Bites (The Best Chicken Enchilada Recipe – Our Best Bites).