Mexican Green Chile, Chicken And Cheese Enchiladas

These Mexican Green Chile Chicken and Cheese Enchiladas are the perfect union of creamy comfort and bold Southwestern flavor.

Tender shredded chicken is folded into a rich, tangy blend of sour cream, cream cheese, green chiles, and melty cheese—then wrapped in warm tortillas and smothered with a silky green enchilada sauce. Baked until bubbly and golden, this dish delivers layers of texture and flavor in every bite.

Whether you’re serving it for a cozy weeknight meal or a festive gathering, these enchiladas offer warmth, nostalgia, and a touch of spice in the most satisfying way.

Why People Will Love This Mexican Green Chile Chicken and Cheese Enchiladas Recipe:

Creamy, cheesy comfort in every bite – The blend of sour cream, cream cheese, and shredded cheese creates a luscious, indulgent filling that wraps you in warmth and satisfaction.

Balanced with bold, zesty flavor – Diced green chiles and tangy green enchilada sauce add a gentle kick and brightness, cutting through the richness and adding depth to the dish.

Foolproof and family-friendly – Easy to assemble and universally loved, these enchiladas are perfect for feeding a crowd, pleasing picky eaters, or prepping ahead for busy weeknights.

Customizable and versatile – Whether you use rotisserie chicken, leftover turkey, or swap in veggies for a meatless version, the recipe adapts beautifully to your pantry and preferences.

Baked to bubbly, golden perfection – Finished in the oven, the enchiladas develop a melty, caramelized cheese topping and soft, saucy tortillas that make this dish irresistibly crave-worthy.

Key Ingredients:

Shredded chicken – Tender, juicy, and full of protein, the chicken provides the hearty foundation of the dish. Using rotisserie chicken adds richness and saves time without sacrificing flavor.

Green chiles – Mildly spicy and slightly smoky, green chiles bring depth and a Southwestern kick that elevates the creamy filling with brightness and balance.

Sour cream and cream cheese – These two ingredients create the creamy backbone of the filling and sauce. They soften the heat from the chiles and bind everything together with luxurious texture.

Shredded Mexican cheese blend – A melty mix of cheeses (typically cheddar, Monterey Jack, and Asadero) adds gooey richness inside the enchiladas and a golden, bubbly finish on top.

Green enchilada sauce – Tangy, herbaceous, and vibrant, this sauce infuses the dish with a punch of flavor and moisture, ensuring every bite is saucy and satisfying.

Expert Tips:

Use room temperature filling for easier rolling

Let the cream cheese and sour cream mixture come to room temperature before mixing—it will blend more smoothly and make the filling easier to spread without tearing the tortillas.

Lightly toast or steam your tortillas before rolling

Warm your tortillas on a skillet or in the microwave wrapped in a damp towel. This makes them pliable, prevents cracking, and helps them absorb the sauce better during baking.

Layer a small amount of sauce on the bottom of the baking dish

Before adding the rolled enchiladas, spread a thin layer of green enchilada sauce on the bottom of the dish. This prevents sticking and ensures every bite is saucy and flavorful.

Don’t overfill the tortillas

Use 2–3 tablespoons of filling per tortilla for a tight, even roll. Overfilling can cause them to burst open or crowd the dish during baking, resulting in uneven cooking.

Let the enchiladas rest before serving

After baking, let the enchiladas sit for 5–10 minutes. This allows the cheese and sauce to settle slightly, making them easier to serve and helping the flavors meld beautifully.

Mexican Green Chile Chicken and Cheese Enchiladas

Ingredients:

For the Filling:

2 cups cooked and shredded chicken (rotisserie chicken is ideal)

1 can (4 oz) diced green chiles

1/2 cup sour cream

1/2 cup softened cream cheese

1 cup shredded Mexican cheese blend (or Monterey Jack)

Salt and pepper to taste

For the Green Chile Sauce:

1 can (15 oz) green enchilada sauce

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional)

For the Enchiladas:

8-10 small flour or corn tortillas

1 1/2 cups shredded Mexican cheese blend (for topping)

Instructions:

Prepare the Filling:

Combine the ingredients:

In a large bowl, mix the shredded chicken, diced green chiles, sour cream, cream cheese, and 1 cup of shredded cheese.

Season with salt and pepper.

Stir until everything is thoroughly blended and creamy.

Assemble the Enchiladas:

Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Warm the tortillas: Heat the tortillas briefly in a microwave or on a skillet to soften them, making them easier to roll.

Fill and roll the enchiladas: Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

Prepare the Green Chile Sauce

Loaded Potato Soup with Green Chile

Street Tacos De Carne Asada

Chicharrones Guisados Para El almuerso

Make the sauce: In a bowl, whisk together the green enchilada sauce and sour cream until smooth. If using, stir in the chopped cilantro for extra flavor.

Bake the Enchiladas

Pour the sauce: Evenly pour the green chile sauce over the rolled enchiladas, ensuring they are fully covered.

Add cheese: Generously sprinkle the remaining shredded cheese over the top of the enchiladas.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serve: Garnish the enchiladas with fresh cilantro, diced avocado, or a drizzle of sour cream if desired. Serve with Mexican rice, refried beans, or a fresh side salad.

Enjoy these creamy, cheesy, and delicious Mexican Green Chile Chicken and Cheese Enchiladas—a comforting dish perfect for any occasion!

Important Notes When Making Mexican Green Chile Chicken and Cheese Enchiladas:

Cream cheese and sour cream form the flavor base—don’t skip or rush them

These ingredients provide the signature creamy texture and mellow tang that balances the heat from the green chiles. Be sure they’re softened and well-blended for a smooth, cohesive filling.

Quality tortillas make or break the texture

Whether you choose flour or corn, use fresh, pliable tortillas. If they’re dry or brittle, they’ll crack when rolling and absorb too much sauce too quickly, turning mushy.

Season the filling to taste, not by habit

Pre-cooked chicken and store-bought enchilada sauce can vary in saltiness. Taste your filling before assembling and adjust with salt and pepper to avoid bland results.

Balance sauce quantity for best results

Use enough green enchilada sauce to generously coat the enchiladas—but avoid drowning them. Too much sauce can make the tortillas soggy instead of tender and structured.

Resting after baking enhances flavor and texture

Letting the enchiladas rest before serving allows the cheese to set slightly and the sauce to thicken. This also helps slices hold their shape better when served.

How To Enjoy Mexican Green Chile, Chicken And Cheese Enchiladas After Cooking

Let it rest before serving:

Once baked, allow the enchiladas to rest for 5–10 minutes. This gives the sauce time to thicken slightly and the filling to set, making it easier to serve clean slices without the cheese and filling spilling out.

Plate with purpose:

Use a wide spatula to lift each enchilada gently onto a plate. Spoon some of the extra sauce from the pan over the top for added moisture and flavor.

Add fresh, cool toppings for contrast:

Brighten the rich, creamy flavors with toppings like fresh chopped cilantro, diced avocado, a squeeze of lime, or a dollop of sour cream. These elements add freshness and balance.

Pair with classic sides:

Serve your enchiladas with Mexican rice, refried beans, or a simple corn salad for a full, satisfying meal. A crunchy green salad with lime vinaigrette also adds great textural contrast.

Perfect for leftovers (and better the next day):

Store leftovers in an airtight container in the fridge. Reheat in the oven or microwave, covered, with a splash of extra enchilada sauce or a damp paper towel to keep the tortillas soft and moist. The flavors deepen overnight, making it even more delicious.

Make it a crowd-pleaser:

This dish scales easily. Double the recipe for a potluck or family gathering. Bake in two 9×13-inch dishes and let everyone serve themselves buffet-style.

Nutrition Information:

For 1 enchilada (assuming the recipe yields 10 enchiladas using flour tortillas and includes sauce and cheese topping):

Frequently Asked Questions:

Can I use corn tortillas instead of flour?

Yes! Corn tortillas are traditional and gluten-free. Just be sure to warm them first (via skillet or microwave with a damp towel) to prevent cracking when rolling. You may also want to lightly fry them for extra pliability and flavor.

What kind of chicken works best for this recipe?

Rotisserie chicken is ideal—it’s flavorful, tender, and saves time. You can also use poached, grilled, or leftover roasted chicken. Just make sure it’s well-shredded and not too dry.

Is the enchilada sauce spicy? Can I make it milder?

Most store-bought green enchilada sauces are mild, but brands vary. To make it even milder, choose a labeled “mild” version or mix in more sour cream to balance the heat. Add a dash of lime juice or sugar if it tastes too sharp.

Can I prepare the enchiladas ahead of time?

Absolutely. Assemble the enchiladas and store them covered in the fridge (unbaked) for up to 24 hours. When ready to serve, pour the sauce and cheese on top and bake as directed. Great for meal prepping or hosting.

Can I freeze leftovers?

Yes! Let the baked enchiladas cool completely, then wrap them tightly or store in an airtight container. Freeze for up to 2 months. Reheat in the oven (covered) at 350°F until warmed through, or microwave individual portions.

Why should I warm the tortillas before filling and rolling them?

Warming the tortillas makes them more flexible and less likely to crack or tear during rolling. You can do this by briefly microwaving them in a damp paper towel or heating them on a skillet for a few seconds on each side.

How do I keep the enchiladas from getting soggy while baking?

Avoid over-saturating the enchiladas with sauce and don’t overfill them. A light coating of sauce at the bottom of the baking dish and just enough sauce on top to cover is ideal. Bake uncovered to let moisture escape and achieve a golden, bubbly finish.

Can I mix the filling ahead of time?

Yes. You can prepare the chicken filling up to 2 days in advance and store it in the fridge. This not only saves time but also allows the flavors to meld for an even tastier result.

What’s the best way to prevent the filling from spilling out when rolling?

Use 2 to 3 tablespoons of filling per tortilla and roll them tightly, tucking the edge firmly underneath when placing them seam-side down in the baking dish. This helps keep everything secure while baking.

How do I know when the enchiladas are done baking?

The enchiladas are ready when the cheese is fully melted and bubbly, and the edges of the tortillas are just starting to brown. This usually takes 20–25 minutes at 350°F. Let them rest for 5–10 minutes before serving to set and cool slightly.