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These Green Chile Chicken Enchiladas may be made with just 7 ingredients but they’re so flavorful! Assembled as a casserole, these enchiladas are an easy, cheesy weeknight dinner with just the right amount of heat to make them a hit with everyone.
Enchiladas are one of my family’s favorite Tex-Mex dishes. I’ve made so many versions and these green chile chicken enchiladas remain one of the most requested. It’s a twist on my white chicken enchiladas, with green enchilada sauce instead of white, and with a similar flavor to my green chicken enchilada soup.
Featured Comment
Great to make a double batch and take to a friend or family or freeze.
Why I Love These Green Chile Chicken Enchiladas
This recipe is one of our family favorites. Here are a few reasons why.
- Only 7 ingredients. There are just a handful of ingredients needed to make this recipe, including chicken (rotisserie chicken is great!), tortillas, and green chilis. They can all easily be found at pretty much any grocery store.
- Lots of flavor. The green chile enchilada sauce and chiles add so much flavor and a bit of heat to this dish. But it’s not overly spicy, thanks to the cream cheese and sour cream.
- Made as a casserole. Instead of rolling individual enchiladas, I chose to assemble this recipe as a casserole. It cuts down on prep time but you still get all the great flavor.
- Great for meal prep. These green chili chicken enchiladas make incredible leftovers – everyone in my family fights over who gets them for lunch! It can also be assembled and frozen for an easy make ahead freezer meal.
Recipe Ingredients
This easy chicken enchilada casserole is made with just 7 ingredients. Scroll down to the recipe card below for the exact measurements.
- Chicken – Leftover chicken breast is great here, as is rotisserie chicken. If I don’t have any on hand, I will cook some chicken breasts in the air fryer before making the enchiladas.
- Green enchilada sauce – Any store-bought brand works.
- Cream cheese – Be sure to let it soften ahead of time.
- Green chiles – Look for the ones that are already diced, so you don’t have to do it yourself.
- Sour cream – The tangy sour cream flavor helps to cut through the heat of the recipe.
- Tortillas – Corn tortillas are traditionally used to make green chile chicken enchiladas but flour tortillas work too.
- Shredded cheese – I like Monterey Jack. A Mexican shredded cheese blend also works.
How To Make Green Chile Chicken Enchiladas
Because they’re made as a casserole, these enchiladas come together with minimal fuss. The printable version of the instructions is in the recipe card below.
- Prep. Preheat the oven to 350F. Spray the casserole dish with nonstick spray.
- Make the chicken mixture. Beat together the cream cheese, green chiles, and sour cream until smooth. Stir in the chicken.
- Assemble. Add enough enchilada sauce to coat the bottom of the dish, then add layers of tortillas, the chicken mixture, cheese, and the sauce. Repeat at least once.
- Bake. Cover and bake for 45 minutes. Remove the foil, then continue baking for an additional 15 minutes until the cheese has melted and the edges are bubbling.
Tips & Variations
Here are a few suggestions for making these green chile chicken enchiladas, including a couple of variations.
- Use room temperature cream cheese. For a smooth, creamy filling, let the cream cheese sit at room temperature for an hour or so ahead of time. If I forget to get it out, I’ll pop it in the microwave for 30-60 seconds too.
- Make them as regular enchiladas. If you prefer to make these as traditional green chili chicken enchiladas instead of a casserole, add ~2 tablespoons of filling to each tortilla, roll them, and place them seam side-down on the sauce. Top with more enchilada sauce and cheese.
- Use rotisserie chicken. To make this recipe even quicker and easier, I like to use rotisserie chicken for the filling. It’s pre-seasoned and requires no work on my part, which I love.
- Cool before serving. I recommend letting the casserole rest for 10 minutes or so once removed from the oven. It will be much easier to slice once the filling has had a chance to solidify a bit.
- Add some heat. If you prefer extra spicy, sprinkle in some chili powder to whatever spice level you prefer and/or replace the Monterey with pepper jack cheese.
Serving Suggestions
Serve slices of this green chile chicken enchilada casserole garnished with green onions or cilantro, as desired. It makes a perfectly filling dinner on its own, though Mexican rice is always a welcome side in our house. I also love to serve it with some fresh salsa, guacamole, and tortilla chips.
Make Ahead & Storage
- Make ahead. This green chile chicken enchilada casserole makes a great freezer meal. Assemble as directed, cover tightly with plastic wrap and foil, and freeze before baking. Allow it to thaw overnight in the fridge then bake as instructed.
- Fridge. Leftovers can be stored in the fridge for 3-4 days. Keep them tightly covered in the casserole dish or transfer to an airtight container.
- Reheat. To reheat leftovers in the oven, cover the casserole dish with foil and bake until heated through. Individual servings can also be reheated in the microwave.
Green Chile Chicken Enchiladas
These Green Chile Chicken Enchiladas may be made with just 7 ingredients but they're so flavorful! Assembled as a casserole, these enchiladas are an easy, cheesy weeknight dinner with just the right amount of heat to make them a hit with everyone.
Servings: 15 people
Ingredients
- 4 to 5 cups cooked chicken cubed
- 28 ounces green enchilada sauce
- 8 ounces cream cheese softened
- 7 ounces chopped green chiles
- 1 cup sour cream
- 25 ounces corn tortillas
- 4 cups shredded monterey jack cheese
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- In a large bowl, beat together the cream cheese, green chiles, and sour cream until blended. Stir in the chicken.
- Create layers in the casserole dish, beginning with enough enchilada sauce to coat the bottom, and then layers of tortillas, chicken mixture, cheese, and sauce. Repeat at least once.
- Cover and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes or until the cheese has melted and the edges bubble.
Last Step:
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Notes
Leftovers can be stored in the fridge for 3-4 days. Keep them tightly covered in the casserole dish or transfer to an airtight container.
Nutrition
Calories: 385kcal | Carbohydrates: 28g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 794mg | Potassium: 252mg | Fiber: 4g | Sugar: 5g | Vitamin A: 916IU | Vitamin C: 6mg | Calcium: 302mg | Iron: 2mg
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10 comments on “Green Chile Chicken Enchiladas”
This was delicious. The corn tortillas seem to just melt into any casserole I have ever made with them. Did anyone try the flour torrillas or have a trick to keep the corn tortillas from becoming mush? The flavor was wonderful, ir was easy, and it makes a lot.
Thanks Tina!
Chicken enchiladas were real good and quick also
Thanks Rae!
I make a very similar casserole but I substitute 1 can cream of chicken soup instead of cream cheese. It’s always delicious!
Christine,
Thanks for the substitution suggestion. Is the Cream of Chicken Soup added directly from the can, or do you dilute it (as instructed for soup) prior to adding it to the recipe? Thank you.
Great to make a double batch and take to a friend or family or freeze.
Seriously, how have not more people commented on this recipe! It was absolutely delicious, hubby said it was better then my original green enchilada casserole. Third time making this.
Looks really good ! Looks like green onion was sprinkled at the end and not parsley…
Has anyone made this with flour tortillas?