Green Chili Chicken Enchiladas
These Green Chili Chicken Enchiladas are the definition of cozy, comforting Southwest flavor. Tender chicken is folded into a creamy, mildly spicy green chile sauce, layered with soft corn tortillas and melted cheddar, then baked until warm and bubbly.
Rich without being heavy and gently bold without overwhelming heat, this dish delivers classic enchilada comfort with an easy, family-friendly approach—perfect for weeknight dinners, make-ahead meals, or sharing around the table.
Why People Will Love Green Chili Chicken Enchiladas Recipe
Creamy, Comforting Texture – The blend of cream of chicken soup, sour cream, and melted cheese creates a rich, velvety filling that feels cozy and indulgent.
Mild Heat with Big Flavor – Green chiles add gentle warmth and classic Southwest character without overpowering the dish, making it approachable for all palates.
Layered Enchilada Style – The casserole-style layering delivers all the flavor of enchiladas with less fuss, ensuring every bite is saucy, cheesy, and satisfying.
Family-Friendly Crowd Pleaser – Familiar ingredients and balanced seasoning make this a hit with kids and adults alike.
Perfect Make-Ahead Meal – Easy to assemble in advance and bake when needed, ideal for busy weeknights or entertaining.
Soft, Sauce-Soaked Tortillas – Corn tortillas absorb the green chile sauce beautifully, creating tender layers instead of dry or cracked wraps.
Customizable Toppings – From sour cream and salsa to fresh lettuce and jalapeños, everyone can personalize their plate.
Hearty and Filling – With protein-rich chicken and plenty of cheese, this dish is satisfying enough to stand alone as a full meal.
Leftovers Taste Even Better – The flavors meld overnight, making the enchiladas just as delicious the next day.
Classic Comfort with a Southwest Twist – It delivers nostalgic enchilada comfort while highlighting the bright, savory flavor of green chiles.
Key Ingredients
Cooked Chicken – Tender, shredded or diced chicken provides hearty protein and readily absorbs the creamy green chile sauce, making each bite flavorful and satisfying.
Green Chile Enchilada Sauce – The backbone of the dish, this sauce delivers mild heat, tang, and classic Southwest depth while keeping the enchiladas moist.
Diced Green Chiles – Add gentle warmth and earthy flavor that define the recipe without overwhelming more sensitive palates.
Cream of Chicken Soup – Creates a smooth, cohesive base that adds richness and comforting body to the filling.
Sour Cream – Brings tang and creaminess, balancing the savory elements and softening the spice of the green chiles.
Shredded Cheddar Cheese – Melts beautifully into the layers, adding sharpness and a gooey, comforting texture.
Corn Tortillas – Provide traditional enchilada structure while soaking up sauce for soft, tender layers.
Salt & Black Pepper – Simple seasonings that enhance all the flavors without competing with the green chile profile.
Optional Fresh Toppings – Sour cream, lettuce, tomatoes, and jalapeños add contrast, freshness, and customizable texture at serving time.
Expert Tips:
Use Well-Seasoned Chicken – If your chicken is plain, lightly season it before mixing so it doesn’t taste flat once combined with the sauce.
Drain Green Chiles Properly – Excess liquid from canned chiles can thin the sauce. Drain well for a creamy, cohesive filling.
Warm Tortillas Slightly – Briefly warming corn tortillas (in the microwave or a dry skillet) makes them more pliable and helps prevent cracking during layering.
Balance the Sauce Amount – Make sure each layer has enough enchilada sauce to keep tortillas soft, but avoid flooding the dish, which can make it soupy.
Spread Layers Evenly – Even distribution of chicken, sauce, and cheese ensures consistent flavor and texture in every slice.
Cover Tortillas Completely on Top – Exposed tortillas dry out in the oven. Be sure the top layer is fully coated with sauce.
Let It Rest Before Serving – Resting 5–10 minutes after baking allows the layers to set and makes cleaner portions.
Taste Before Baking – Adjust salt and pepper before assembling, as flavors mellow slightly in the oven.
Customize Cheese Blends – Cheddar works well, but mixing in Monterey Jack or Pepper Jack adds meltability and depth.
Finish with Fresh Toppings – Adding cool toppings like sour cream or lettuce right before serving balances the warm, creamy base beautifully.
Green Chili Chicken Enchiladas
Ingredients
2 cups cooked chicken shredded or diced
2 cups shredded cheddar
⅓ cup sour cream
4 ounce canned diced green chilis drained if needed
15 ounces canned green chili enchilada sauce
12 6-inch corn tortillas
10.5 ounces cream of chicken soup
Salt and pepper to taste
Topping Options
Sour cream
Salsa
Shredded lettuce
Tomatoes
Jalapeños
Instructions:
Set Up: Preheat your oven to 350°F (175°C).
Prepare the Chicken Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/3 cup of the enchilada sauce, salt, and pepper. Add the shredded chicken and diced green chilies to the mixture. Stir until everything is evenly combined.
Layering Process: Pour 1/4 cup of enchilada sauce into the bottom of an 8×8-inch baking dish, spreading it to cover the base. Arrange 3 corn tortillas over the sauce, cutting or tearing them to fill any gaps.
Build the First Layer: Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 cup of enchilada sauce on top. Lay down another 3 tortillas to cover this layer.
Construct the Second Layer: Spread another 1/3 of the chicken mixture on the tortillas, top with 1/3 cup of enchilada sauce, and sprinkle 1 cup of shredded cheese. Cover with 3 more tortillas.
Final Layer: Spread the remaining chicken mixture over the tortillas, then pour another 1/3 cup of enchilada sauce on top. Add the final layer of tortillas.
Finish and Bake: Pour the remaining enchilada sauce over the top layer of tortillas, making sure to cover them well to prevent drying. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and the enchiladas are bubbling.
Cool and Serve: Allow the enchiladas to rest for 5-10 minutes after baking to make serving easier.
Important Notes When Making Green Chili Chicken Enchiladas
This Is a Creamy-Style Enchilada Dish – Unlike traditional rolled enchiladas, this recipe is intentionally casserole-style, focusing on soft layers and rich, saucy texture rather than individual wraps.
Sauce Consistency Matters – The filling should be thick but spreadable. If it’s too thin, the dish can turn watery; if too thick, the tortillas may dry out.
Corn Tortillas Are Essential – Corn tortillas absorb the sauce better than flour tortillas and deliver the classic enchilada flavor and texture.
Green Chile Heat Varies by Brand – Even “mild” green chiles can differ in spice level. Taste before mixing and adjust if serving a sensitive crowd.
Salt Levels Can Add Up Quickly – Cream of chicken soup, enchilada sauce, and cheese already contain salt. Season conservatively and adjust at the end.
Layering Is Key to Even Baking – Properly overlapping tortillas and spreading fillings evenly ensures the enchiladas bake uniformly without dry pockets.
Resting Time Is Not Optional – Allowing the dish to rest after baking helps it firm up, improves sliceability, and enhances flavor.
Texture Improves After Cooling Slightly – The enchiladas may seem loose straight from the oven but will set as they cool for a few minutes.
Great for Make-Ahead Meals – This recipe can be assembled in advance and baked later without compromising flavor or texture.
Flavors Deepen Overnight – Like many baked dishes, these enchiladas taste even better the next day as the green chile and creamy elements meld together.
How to Enjoy Green Chili Chicken Enchiladas After Cooking
Let the Dish Rest First
After baking, allow the enchiladas to rest for 5–10 minutes. This helps the layers set and makes serving cleaner while allowing flavors to settle.
Serve Warm, Not Scalding
These enchiladas are best enjoyed warm, when the cheese is creamy and the sauce has thickened slightly without being overly hot.
Add Fresh, Cooling Toppings
Balance the richness with sour cream, shredded lettuce, diced tomatoes, fresh jalapeños, or chopped cilantro for contrast and freshness.
Pair with Classic Sides
Serve alongside Spanish rice, refried beans, black beans, or a simple green salad to complete the meal.
Customize at the Table
Offer salsa, hot sauce, or extra green chile sauce so everyone can adjust heat and brightness to their liking.
Appreciate the Layers
Take time to enjoy how the soft tortillas, creamy chicken filling, and green chile sauce come together in each bite.
Reheat Gently
Warm leftovers covered in the oven or microwave at medium power to preserve moisture and prevent drying.
Enjoy as Leftovers
The flavors deepen overnight, making the enchiladas even more satisfying the next day.
Serve Family-Style
Present the dish in the baking pan or a large serving platter to encourage sharing and a relaxed, comforting meal.
Finish with a Fresh Touch
A squeeze of lime or a sprinkle of fresh herbs right before serving can brighten the entire dish.
Nutrition Information:
Per serving
Calories: 420–470 kcal | Total Fat: 24–28 g | Saturated Fat: 12–15 g | Monounsaturated Fat: 7–9 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 90–110 mg | Sodium: 850–1,050 mg (depending on enchilada sauce, soup, and added salt) | Total Carbohydrates: 28–32 g | Dietary Fiber: 3–4 g | Sugars: 4–6 g | Protein: 22–26 g
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer them.
Keep in mind that they might alter the texture slightly, making the dish softer.
Can I make this recipe ahead of time?
Absolutely! You can assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Just add a few extra minutes to the baking time if it’s cold from the fridge.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well.
Assemble the dish, cover tightly, and freeze for up to 2-3 months.
Thaw in the fridge overnight before baking.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver.
Just shred it and use it in place of the cooked chicken.
Can I make this recipe spicier?
To increase the spice level, you can add more diced green chilis, jalapeños, or a dash of hot sauce to the chicken mixture.
What can I substitute for cream of chicken soup?
You can make a homemade version using a roux of butter and flour, then adding chicken broth and milk or cream to create a creamy consistency. Season with salt and pepper to taste.
Can I use a different type of cheese?
Yes, you can substitute the cheddar with Monterey Jack, pepper jack, or a blend of Mexican cheeses for a different flavor profile.
How do I prevent the tortillas from becoming soggy?
To prevent soggy tortillas, lightly fry them in oil before assembling the enchiladas.
This helps create a barrier that keeps the sauce from soaking in too much.
Can I make this recipe vegetarian?
Yes, omit the chicken and add more vegetables like sautéed peppers, onions, black beans, or zucchini to create a vegetarian version.
What can I serve with these enchiladas?
These enchiladas pair well with Mexican rice, refried beans, a fresh salad, or chips and guacamole for a complete meal.