Green chile chicken enchiladas are simple, warm, and full of flavor. You get soft chicken, creamy sauce, and melted cheese all wrapped in corn tortillas. It’s an easy dish that feels comforting and tastes great every time.
Why We Love This Green Chile Chicken Enchiladas Recipe
There are plenty of reasons to make this dish part of your regular rotation. First, the flavor is unbeatable. The creamy chicken mixture is seasoned just right with cumin, garlic, and a hint of cayenne for warmth. The green chile sauce adds a mild kick and freshness you can’t get from a can. Add melted pepper jack cheese on top, and you’ve got a dish that feels indulgent yet simple.
Second, it’s a flexible recipe. You can use leftover chicken or make everything from scratch. You can even prep it ahead of time and bake when you’re ready. Whether it’s a weeknight dinner or something you serve to guests, it fits perfectly. And the texture? Toasted tortillas hold the filling beautifully without getting soggy, and the cheese on top turns golden and gooey in the oven.
What makes this recipe even more special is how it brings people together. You’ll see smiles around the table as soon as the dish is served. It’s the kind of recipe that invites compliments and second helpings. And best of all, you can make it with ingredients you already have at home.
Ingredients about Green Chile Chicken Enchiladas
For the Enchiladas:
- 12 6-inch corn tortillas
- 1/2 tablespoon cooking oil
- 1 pound boneless, skinless chicken breast
- 1/2 cup sour cream
- 8 ounces pepper jack cheese, shredded and divided
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
For the Green Chile Enchilada Sauce:
- Two 4-ounce cans diced green chiles (with liquid)
- 2 tablespoons cooking oil
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup water
- 1/2 teaspoon salt
How to Make Green Chile Chicken Enchiladas Directions
Start by preparing your tortillas. Heat a large skillet over medium-high heat. Once it’s hot, toast each tortilla for 30 to 60 seconds on both sides until the edges are lightly browned. This step helps your tortillas hold their shape and prevents them from becoming soggy later. Once all tortillas are toasted, place them on a plate and cover them to keep warm.
Next, cook your chicken. Reduce the skillet to medium heat and add the cooking oil. Swirl it to coat the surface. Place the chicken breasts in the pan and cook for 5 to 7 minutes on each side. Check to make sure they’re fully cooked (an internal temperature of 165°F). Once cooked, transfer them to a cutting board to cool.
While the chicken cools, start your sauce. Add both cans of green chiles (including the liquid) to a blender. Blend until smooth. In a small saucepan, combine the cooking oil, flour, cumin, garlic powder, and onion powder. Heat over medium, stirring until the mixture begins to bubble. Continue stirring for one minute. Carefully pour in the water and the pureed green chiles. Whisk until smooth. Let it simmer, stirring often, until thickened. Turn off the heat and stir in the salt. Set the sauce aside.
Now preheat your oven to 350°F. In a large bowl, mix the sour cream, half of the shredded cheese, green onions, garlic powder, cayenne, cumin, and salt. Dice the cooked chicken finely and add it to the bowl. Stir everything together until well combined.
Start assembling your enchiladas. Take a tortilla and spoon about 1/4 cup of the filling into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this for all tortillas. Pour the green chile sauce over the top, making sure everything is evenly covered. Sprinkle the remaining cheese on top.
Bake for 30 minutes or until the cheese is melted and the sauce is bubbling at the edges. Once done, remove from the oven and serve hot.
How to Serve Green Chile Chicken Enchiladas
Serve your green chile chicken enchiladas straight from the oven while they’re hot and bubbly. You can place the dish in the center of the table for a family-style meal or serve individual portions with a side of your choice. This recipe pairs well with Spanish rice, a crisp green salad, or even some fresh guacamole and tortilla chips.
For presentation, add a sprinkle of chopped green onions or fresh cilantro on top. A dollop of sour cream or a few slices of avocado can also add a touch of creaminess and color. You’ll find the textures and flavors come together best when served warm. These enchiladas are satisfying enough to be the star of the meal, but they also work well as part of a larger spread.
Whether you’re making dinner for your household or preparing for a gathering, these enchiladas bring comfort and joy to the table. They also reheat well, so leftovers can be enjoyed the next day with just as much flavor.
Expert Tips: Green Chile Chicken Enchiladas
- Toast Your Tortillas: This small step adds a layer of flavor and keeps the tortillas from falling apart after baking. Just 30 seconds per side makes a big difference.
- Make-Ahead Friendly: Assemble your enchiladas ahead of time and refrigerate them. When you’re ready to eat, bake them straight from the fridge, adding about 5 extra minutes to the bake time.
- Use Pre-Cooked Chicken: If you’re short on time, use shredded rotisserie chicken or leftover cooked chicken. It speeds things up without sacrificing taste.
- Balance the Heat: If you prefer a milder version, skip the cayenne. If you like it hotter, add diced jalapeños to the filling or sauce.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that affect melt quality. Shredding your own results in a smoother, creamier top layer.
How to Store Green Chile Chicken Enchiladas
Leftover green chile chicken enchiladas can be stored in an airtight container in the refrigerator for up to four days. If you plan to reheat the entire dish, cover it with foil and warm it in the oven at 325°F for 15-20 minutes. For single portions, the microwave works just fine. Heat on medium power in 30-second intervals until hot.
You can also freeze these enchiladas. Wrap them tightly in foil or store them in a freezer-safe container. They’ll keep well for up to three months. When ready to enjoy, thaw in the fridge overnight and bake as directed.
Variation of Green Chile Chicken Enchiladas
One of the great things about this recipe is how adaptable it is. Want a vegetarian version? Substitute the chicken with roasted vegetables like zucchini, bell peppers, and mushrooms. You’ll still get plenty of texture and flavor.
If you prefer a red sauce, you can swap the green chile sauce for a homemade tomato-based enchilada sauce. The same method applies, just with a different flavor profile. You can also use cheddar or a Mexican cheese blend if you don’t have pepper jack on hand.
Add some black beans or corn to the filling for extra bulk and nutrition. If you like a bit more crunch, top the enchiladas with crushed tortilla chips after baking. And for a low-carb version, wrap the filling in low-carb tortillas or even thin slices of grilled zucchini.
FAQ
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas, but corn gives a more authentic flavor and better texture when baked.
How spicy are green chile chicken enchiladas?
They have a mild heat. If you’re sensitive to spice, you can omit the cayenne and choose mild green chiles.
Can I make this recipe ahead of time?
Absolutely. You can prepare and assemble everything the day before, then bake it just before serving.
What can I serve with green chile chicken enchiladas?
Spanish rice, a side salad, or guacamole and chips are great accompaniments.
How do I reheat leftovers?
Use the oven for the best texture, or microwave for convenience. Make sure to cover the dish to retain moisture.
Is it okay to freeze green chile chicken enchiladas?
Yes, they freeze well. Store in a freezer-safe container and thaw before reheating.

Green Chile Chicken Enchiladas
Equipment
- Large Skillet
- Baking Dish
- Blender
Ingredients
- 12 6-inch corn tortillas
- 1/2 tablespoon cooking oil
- 1 pound boneless, skinless chicken breast
- 1/2 cup sour cream
- 8 ounces pepper jack cheese shredded and divided
- 2 green onions sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 4-ounce cans diced green chiles with liquid
- 2 tablespoons cooking oil for sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin for sauce
- 1/2 teaspoon garlic powder for sauce
- 1/4 teaspoon onion powder for sauce
- 1 cup water for sauce
- 1/2 teaspoon salt for sauce
Instructions
- Toast each tortilla in a skillet for 30 to 60 seconds on both sides until lightly browned. Keep warm on a plate.
- In the same skillet, add oil and cook chicken for 5 to 7 minutes on each side until fully cooked. Let cool, then chop.
- In a blender, combine the green chiles (with liquid) and blend until smooth.
- In a saucepan, heat oil, flour, cumin, garlic powder, and onion powder over medium heat until bubbling. Add water and blended chiles, whisking until smooth. Simmer until thickened, then stir in salt.
- Preheat oven to 350°F. In a bowl, mix sour cream, half of the cheese, green onions, garlic powder, cayenne, cumin, and salt. Add chopped chicken and stir.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour green chile sauce over enchiladas and sprinkle remaining cheese on top.
- Bake for 30 minutes or until cheese is melted and sauce is bubbling. Serve hot.
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