Green Chile Chicken Enchiladas with Extra Cilantro
These Green Chile Chicken Enchiladas with Extra Cilantro are the ultimate comfort food with a Southwest twist. Creamy, cheesy, and packed with tender chicken, this casserole-style dish gets its signature flavor from green chiles, pepper jack cheese, and tangy green salsa.
Whether you’re serving a weeknight dinner or feeding a crowd, this baked enchilada recipe always delivers.
Why You’ll Love This Recipe
Creamy and cheesy: Every bite is rich and indulgent, thanks to the sour cream and cheese blend.
Loaded with flavor: Tangy green salsa, roasted chiles, and pepper jack add a bold but balanced kick.
Make-ahead friendly: Assemble it in advance and pop it in the oven when ready.
Perfect for feeding a crowd: This recipe yields a generous batch—ideal for gatherings, potlucks, or meal prep.
Key Ingredients
Chicken breast: Cooked and cubed for a hearty protein base—store-bought or homemade.
Green chiles & salsa: Add brightness and mild heat. Use fire-roasted for extra flavor.
Cream of chicken soup & sour cream: The creamy sauce that holds it all together.
Cheese blend + pepper jack: Gooey, melty, and slightly spicy—cheese lovers rejoice!
Corn tortillas: Lightly fried to soften and prevent cracking when rolled.
Green Chile Chicken Enchiladas with Extra Cilantro
Ingredients
3 cups cooked chicken breast, cubed (boiled or store-bought)
2 cans cream of chicken soup
1 cup full-fat sour cream
1 (7 oz) can diced green chiles
1 (16 oz) jar green salsa
18 corn tortillas
Canola or soybean oil (for frying tortillas)
3–4 cups shredded cheese blend (Mexican or cheddar/jack)
6 oz block of pepper jack cheese, sliced
1 bunch green onions, chopped
1 bunch cilantro, chopped
Kitchen Tools & Timing
Tools: Two large mixing bowls, small frying pan, tongs, wooden spoon, cutting board & knife, baking dish(es), paper towels
Timing: 45–50 minutes (add 30 minutes if cooking your own chicken)
Instructions:
How to Cook the Chicken (if not using precooked)
Fill a large pot halfway with water and add chicken breasts. Add more water to cover the chicken by about 1 inch.
Bring to a boil over medium-high heat, then reduce to a simmer. Let simmer 15–20 minutes or until chicken is fully cooked.
Remove and rest on a cutting board before cubing.
Prepare the Filling & Sauce
In a large bowl, stir together cream of chicken soup, sour cream, diced green chiles, and 1 cup of green salsa. This is your sauce.
In a second bowl, mix cubed chicken, 2 cups shredded cheese, green onions, cilantro, and the remaining green salsa.
Slice the pepper jack cheese into small square pieces (you’ll use one per enchilada).
Fry the Tortillas
Heat a small amount of oil in a skillet over medium heat.
Fry each tortilla for just a few seconds per side until bubbly but still pliable—not crispy.
Set tortillas between paper towels to remove excess oil and keep warm.
Assemble the Enchiladas
Preheat oven to 325°F.
Spread a thin layer of sauce on the bottom of your baking dish.
For each tortilla:
Spread a small amount of sauce down the center.
Add a piece of pepper jack cheese.
Spoon on some chicken mixture.
Roll and place seam-side down in the baking dish.
Repeat with remaining tortillas.
Cover the enchiladas with remaining sauce and top generously with shredded cheese.
Bake & Serve
Bake at 325°F for 35–40 minutes, until bubbly and golden.
Let rest for 5–10 minutes before serving. Garnish with extra cilantro or green onions if desired.
Recipe Notes: Green Chile Chicken Enchiladas
Precook Your Chicken in Advance: Boil, bake, or use rotisserie chicken to save time. Just make sure it’s cubed or shredded finely so it mixes well with the filling.
Lightly Fry the Tortillas: This quick step keeps corn tortillas pliable, prevents cracking during rolling, and adds a subtle toasty flavor. Don’t let them get crispy—just soft and bubbly.
Control the Sauce Distribution: Use just a little sauce inside each enchilada and more on top. Over-saucing inside can make them soggy.
Pepper Jack = Cheesy Surprise: Nestling a slice of pepper jack inside each enchilada gives a creamy, slightly spicy surprise in every bite. If you prefer a milder version, use Monterey Jack or cheddar.
Don’t Overfill the Tortillas: It’s tempting, but too much filling can cause tearing or unrolling during baking. Keep it balanced so the enchiladas hold their shape.
Use Fresh Herbs for a Pop of Flavor: A handful of chopped green onion and cilantro in the filling and as garnish adds color and freshness to the rich, creamy dish.
Make Ahead Tip: You can assemble the enchiladas the night before and refrigerate them. Just bake the next day as directed—perfect for entertaining or busy nights.
Let Them Rest After Baking: Giving them 5–10 minutes out of the oven helps the sauce settle and makes serving easier.
Nutrition Information
(Per enchilada – approx., based on 18 servings)
Calories: ~280 | Protein: 17g | Carbohydrates: 18g | Fat: 16g | Fiber: 2g | Sodium: ~500mg
Recipe Swaps and Variations
Protein swap: Try shredded turkey, ground beef, or black beans for a twist.
Make it vegetarian: Use beans, sautéed mushrooms, or roasted veggies instead of chicken.
Dairy-free: Use dairy-free sour cream, cheese, and cream of chicken alternatives.
Tortilla tip: Flour tortillas can be used in a pinch, though corn offers the best texture and flavor.
Add-ins: Stir in corn, sautéed onions, or diced bell peppers for extra texture and color.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze enchiladas before baking for up to 2 months. Thaw in fridge overnight and bake as directed.
Reheat: Microwave individual servings or bake at 300°F until warmed through. Add a splash of broth or salsa to keep moist.
Food and Drink Pairings
Sides: Spanish rice, black beans, elote (Mexican street corn), or a crisp chopped salad
Drinks: Try with a classic margarita, cold Mexican lager, horchata, or sparkling lime water
Dessert: Serve with churros, tres leches cake, or cinnamon-sugar sopapillas for a sweet finish
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! You can fully assemble the enchiladas and refrigerate them (uncooked) up to 24 hours in advance.
Bake when ready to serve.
Are these enchiladas spicy?
Mildly. The green salsa and chiles provide flavor without overpowering heat.
For extra spice, add jalapeños or use hot salsa.
Can I use flour tortillas instead of corn?
Yes, although corn tortillas hold their shape better when baked.
If using flour, no need to fry them beforehand.
Can I use pre-shredded cheese?
Absolutely. Pre-shredded Mexican or cheddar-jack blends work well.
Just know that hand-grated cheese melts more smoothly.
Can I freeze leftovers?
Yes. Freeze cooked or uncooked enchiladas (tightly wrapped) for up to 2 months.
Reheat from frozen at 350°F until warmed through.
Do I have to fry the tortillas?
Light frying softens them, prevents tearing, and gives them great texture.
If you’re short on time, you can microwave them between damp paper towels for 30 seconds.
What’s the best way to keep enchiladas from getting soggy?
Use lightly fried tortillas and don’t overload with sauce.
Just a thin layer on the bottom and top is perfect.
Can I double this recipe for a large crowd?
Yes! This recipe easily doubles—just use two 9×13-inch baking dishes and bake side by side.
What type of green salsa is best?
Look for roasted tomatillo salsa (salsa verde) with minimal added sugar.
Choose your heat level based on preference.
How do I know when it’s done baking?
The sauce should be bubbling and the cheese melted and slightly golden.
Let it sit for a few minutes to firm up before serving.