If you’re on the hunt for a vibrant, comforting dish that comes together without fuss, then you absolutely must try this Easy Green Chicken Enchiladas Recipe. It’s a perfect harmony of tender shredded chicken, creamy tangy sauce, and melty cheese, all wrapped up in soft tortillas and baked to bubbly perfection. The luscious green sauce with hints of cumin and mild heat from diced chiles adds a fresh twist that instantly brightens every bite. Whether it’s a weeknight dinner or a casual gathering, these enchiladas bring bold flavors without complicated steps, making them a definite keeper in your recipe collection.
Ingredients You’ll Need
This recipe is beautifully simple, relying on a handful of easy-to-find ingredients that come together to create incredible taste, satisfying textures, and that eye-catching green color. Every component plays a key role from the creamy sour cream to the fragrant spices, ensuring every enchilada is deeply flavorful and irresistibly comforting.
- 2 cups cooked shredded chicken breast: Prefers rotisserie chicken for extra convenience and flavor that’s juicy and tender.
- 2 cups green enchilada sauce: The heart of the dish, bringing tangy, mildly spicy green flavor that ties everything together.
- 1 cup sour cream: Adds rich creaminess to balance the tang and spice, making the filling lush.
- 1 can (4 oz) diced green chiles: Provides a subtle kick and authentic texture that elevates the dish.
- 1 teaspoon garlic powder: Enhances the savory depth without overpowering the fresh green sauce.
- 1 teaspoon ground cumin: Adds warm earthiness that complements the chicken and sauce beautifully.
- 1/2 teaspoon salt: Essential to bring out all the natural flavors in the filling.
- 8 small flour or corn tortillas: Choose corn tortillas if you want a gluten-free option with a bit more traditional texture.
- 2 cups shredded Monterey Jack or Mexican blend cheese: Perfect for melty, gooey cheese coverage that makes enchiladas irresistible.
- 2 tablespoons chopped fresh cilantro (optional for garnish): Adds a fresh herbal note and pretty pop of color on top.
- 1 tablespoon vegetable oil (for greasing the baking dish): Prevents sticking and helps ensure a nice finish on the edges.
How to Make Easy Green Chicken Enchiladas Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with the vegetable oil to keep those enchiladas from sticking and create a slight crisp at the edges that everyone loves. This simple prep step sets the stage for everything to come together perfectly.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken with half of your green enchilada sauce, sour cream, diced green chiles, garlic powder, ground cumin, and salt. Stir everything until it’s evenly mixed and creamy — this mixture is bursting with flavor and forms the delicious filling that will roll inside each tortilla.
Step 3: Roll the Enchiladas
Now it’s time to assemble. Spoon roughly 1/3 cup of your chicken filling onto each tortilla. Carefully roll them up snug but not too tight, and place them seam-side down in your prepared baking dish. This keeps them from unraveling and ensures each bite is perfectly packed.
Step 4: Add Sauce and Cheese
Pour the remaining green enchilada sauce evenly over the enchiladas, bathing them in that vibrant, tangy goodness. Then sprinkle the shredded cheese across the top so it melts into a bubbly, golden blanket that will make your mouth water.
Step 5: Bake to Perfection
Cover your dish with foil and bake for 20 minutes, allowing all those flavors to meld and the filling to heat through. Then remove the foil and bake for an additional 10 minutes to let the cheese become delectably bubbly and lightly browned. This finishing step is pure magic.
How to Serve Easy Green Chicken Enchiladas Recipe
Garnishes
Sprinkle chopped fresh cilantro over the enchiladas right before serving to add a fragrant, fresh touch that brightens the dish visually and flavor-wise. A dollop of sour cream or a squeeze of fresh lime juice can also be wonderful for kicking up the creaminess and acidity.
Side Dishes
These enchiladas pair beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad for a well-rounded meal. A fresh corn salsa or guacamole on the side can add contrast and complement the richness of the enchiladas perfectly.
Creative Ways to Present
For a fun twist, serve these enchiladas deconstructed on a platter as a layered dip with tortilla chips on the side. Or place individual enchiladas in colorful mini baking dishes for a festive, portion-controlled presentation that’s ideal for entertaining friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors keep developing overnight, making the leftovers just as tasty if not better.
Freezing
These enchiladas freeze exceptionally well. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as usual for a convenient, make-ahead dinner.
Reheating
Reheat enchiladas either in the oven at 350°F (175°C) for 15-20 minutes until hot and bubbly, or microwave individual servings covered loosely with a damp paper towel. This keeps the tortillas moist and the cheese perfectly melted.
FAQs
Can I use rotisserie chicken for this Easy Green Chicken Enchiladas Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor, making the prep even easier without any compromise on taste.
What type of tortillas work best for enchiladas?
Both flour and corn tortillas work well here. Corn tortillas give a more traditional texture and make the dish gluten-free, while flour tortillas tend to be softer and easier to roll.
Can I make the enchiladas ahead of time?
Yes, you can assemble these enchiladas and refrigerate them for several hours or overnight before baking. This makes meal prep a breeze on busy days.
Is this recipe spicy?
This recipe has a mild heat level thanks to the diced green chiles, but you can adjust the spice to your liking by adding more chiles or a pinch of cayenne pepper.
How can I add more vegetables to the filling?
Try mixing in sautéed onions, spinach, or even roasted poblano peppers for extra flavor, nutrition, and texture that enhance the filling beautifully.
Final Thoughts
This Easy Green Chicken Enchiladas Recipe is one of those perfect dishes that comfort, satisfy, and impress all at once. It’s approachable enough for weeknights but special enough to serve when you want to treat yourself or friends. I promise once you try it, it’ll become a regular on your dinner rotation — that green sauce with creamy chicken and melty cheese is simply magical. Give it a go, and get ready to fall in love with enchiladas all over again.
Print
Easy Green Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Easy Green Chicken Enchiladas recipe offers a delicious and comforting Mexican-inspired meal featuring tender shredded chicken baked in a creamy green enchilada sauce with cheese. Perfect for a quick dinner, these enchiladas are flavorful, cheesy, and ready in under an hour.
Ingredients
Filling
- 2 cups cooked shredded chicken breast
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup green enchilada sauce (half of total)
Assembly & Topping
- 8 small flour or corn tortillas
- 1 cup green enchilada sauce (remaining half)
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional garnish)
- 1 tablespoon vegetable oil (for greasing the baking dish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with vegetable oil to prevent sticking and aid in even cooking.
- Mix Filling: In a mixing bowl, combine the shredded chicken with half of the green enchilada sauce, sour cream, diced green chiles, garlic powder, ground cumin, and salt. Stir thoroughly until all ingredients are evenly incorporated to create a creamy, flavorful filling.
- Assemble Enchiladas: Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack or Mexican blend cheese evenly on top to cover the enchiladas.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 20 minutes, allowing flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and slightly golden brown for a crisp topping.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro if desired, and serve the enchiladas warm for a satisfying meal.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Add sautéed onions or spinach into the filling for additional taste and nutrition.
- These enchiladas freeze well before baking; freeze assembled but unbaked enchiladas for a quick future meal.
