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Green Chile Chicken Enchiladas

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With plenty of chicken, gooey melted cheese, and the best homemade sauce, Green Chile Chicken Enchiladas are a perfect take on a favorite weeknight meal.

With plenty of chicken, gooey melted cheese, and the best homemade sauce, Green Chile Chicken Enchiladas are a perfect take on a favorite weeknight meal.

A whole lot of my favorite dinner recipes include shredded chicken. Actually, I use it so often that I’ll typically prepare a bunch at once by baking it in the oven or cooking it in my Instant Pot. I use generic seasonings, like garlic and onion powder, and I use my KitchenAid mixer to shred the chicken while it’s hot. Then I have cooked chicken to use in Bacon Cheddar Ranch Chicken Roll-Up, Baked Chicken Taquitos, or these Green Chile Chicken Enchiladas.

I much prefer green enchiladas to red, and I especially prefer them when made with my Homemade Green Enchilada Sauce. Once the sauce is made, these little guys are super quick to prepare, especially if you’ve made your chicken in advance. It’s a perfect recipe to make earlier in the day and refrigerate until dinnertime. Serve with your favorite sides and you’ve got a meal.

With plenty of chicken, gooey melted cheese, and the best homemade sauce, Green Chile Chicken Enchiladas are a perfect take on a favorite weeknight meal.

Green Chile Chicken Enchiladas

Ingredients

2 cups chicken, cooked and shredded
2 1/2 cups shredded cheese, divided
2 cups green enchilada sauce, divided
1 cup sour cream
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
8 corn tortillas

Instructions

Preheat oven to 350 degrees. Combine in a large bowl the chicken, 1 1/2 cups of cheese, 3/4 cup of enchilada sauce, sour cream, salt, pepper, and chili powder. Mix until well-combined. Working one tortilla at a time, dip the tortilla in enchilada sauce to coat sides. Spread a quarter cup of the chicken mixture down the center of each tortilla and roll it up to form an enchilada. Place tortilla in a greased dish, and repeat with remaining tortillas.

Spoon or pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake for 18-21 minutes, or until cheese is completely melted. Next, turn on the broiler and cook enchiladas for a few minutes more, until cheese is bubbly and golden. Serve warm.

Tools I Used

Notes

  • Store-bought enchilada sauce can be used for this recipe, but my homemade version makes it so much better!
  • I’ve not tried to freeze this recipe, but I don’t think it would go well because frozen corn tortillas tend to get gummy.
  • These enchiladas would be awesome packed with whatever additional veggies or seasonings you prefer.

Remember to pin this Green Chile Chicken Enchiladas recipe for later!

With plenty of chicken, gooey melted cheese, and the best homemade sauce, Green Chile Chicken Enchiladas are a perfect take on a favorite weeknight meal.

(this post contains affiliate links; to learn more, see my disclosure policy)

Comments

  2. I have never thought much about pre-cooking and shredding chicken, but it’s not a bad idea to save time in the kitchen! I don’t use it often because of the additional time to cook the chicken, but if you batch cook it it would save a lot of time for weeknight meals. Have you ever tried cooking it then freezing it? That would make a great post of it’s own!

    • I almost never cook chicken for immediate use in a recipe. I always cook it in batches, either in the oven or using my Instant Pot, and then shred it using my KitchenAid. I often freeze cooked and shredded chicken, always pre-measured in two- or three-cup portions. I don’t taste a difference in it, especially when it’s in a recipe like this where it’s mixed with other ingredients.

  3. Hmmm…. this looks really tasty and easy too, especially if you’ve got the enchilada sauce at hand!