Easy Green Chili Chicken Enchiladas

These Green chili chicken enchiladas are one of my family’s very favorite dinners! They are easy to make and use just a few ingredients that are easy to keep on hand.

To round out your Mexican feast, serve these delicious enchiladas with a side of Spanish Rice, chips and Homemade Salsa, and a tall pitcher of Horchata to drink.

Easy Green Chili Chicken Enchiladas

My husband’s favorite homemade meal is Red Enchiladas. Anytime I ask him for meal suggestions for the week, that is what he picks.

I’ve been making his favorite enchilada recipe since we were first married, and while I definitely enjoy those, all 5 kids and I agree that these Green Chicken Enchiladas are even better than my husband’s favorite red ones.

Here’s how to make them –

How to Make Green Chili Chicken Enchiladas

Not only do these enchiladas taste amazing but they are made with with only a few simple ingredients that you probably already have. You’ll need the following ingredients:

INGREDIENTS –

• Tortillas – Corn tortillas or flour tortillas both work for these enchiladas. You can use store-bought tortillas, or you can make Homemade Tortillas – they’re my favorite!
• Shredded Chicken – You can cook and shred your own chicken breasts, or use rotisserie chicken
• Cheese – I usually use a Mexican cheese blend, but cheddar cheese, Monterey jack cheese, pepper jack cheese, and even mozzarella cheese all taste amazing!
• Green Enchilada Sauce – Make your own Homemade Green Sauce, or use La Victoria canned. (It’s the only green sauce I will buy at the store!)
• Sour Cream – You can use plain Greek Yogurt in place of this, if you prefer.
• Your favorite enchilada toppings – sliced olives, chopped cilantro, diced tomatoes, onions, etc.

DIRECTIONS –

PREP – Pour a couple tablespoons of green sauce on the bottom of your baking pan to coat it.

MIX – In a medium bowl, combine the shredded chicken with the 1/2 of the green sauce, sour cream, and 2/3 cheese.

BUILD – Divide the chicken mixture evenly between 10 tortillas, then roll them up and place it in your baking dish.

TOP – Drizzle the remaining sauce over the tops of the tortillas, then sprinkle with the remaining cheese.

BAKE – Bake in the preheated oven to heat thru and melt the cheese. This usually takes about 20 minutes.

SERVE – Plate and serve war with black beans, refried beans, and Mexican Rice.

More Easy Enchilada Recipes

• Chicken Enchilada Dip
• Enchilada Style Bean Burritos
• Honey Lime Chicken Enchiladas
• Chicken Enchilada Puffs
• Easy Breakfast Enchiladas

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

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Green Chili Chicken Enchiladas

Servings: 10 enchiladas

Green Chili Chicken Enchiladas are easy to make and use just a few ingredients that are easy to keep on hand.

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

• 10 flour tortillas, soft taco size
• 2 cups shredded chicken, about 2 breast
• 4 cups cheddar cheese, shredded
• 1 20 oz can green enchilada sauce
• 1 1/2 -2 cups sour cream
• sliced olives, diced tomatoes, avocado, optional

Instructions

• Preheat Oven to 350. Spread 2 tablespoons of enchilada sauce over the entire bottom of a 13 x 9 casserole pan.
• In a medium bowl, combine the shredded chicken, 1/2 of the sauce, about a cup and a half of sour cream (give or take, depending on how creamy you want them) and 2-3 cups of cheese.
• Fill each tortilla with the chicken/cheese mixture and roll up like a burrito. Place each filled tortilla side by side in the baking dish.
• Pour the remaining sauce on the top of the tortillas- cover them completely. Sprinkle with remaining cheese.
• Cook in the oven for 20 minutes or until heated through.
• Top with desired toppings & enjoy!

Nutrition

Serving: 2 enchiladas · Calories: 369 kcal · Carbohydrates: 17 g · Protein: 21 g · Fat: 24 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Cholesterol: 80 mg · Sodium: 545 mg · Potassium: 165 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 608 IU · Vitamin C: 0.2 mg · Calcium: 390 mg · Iron: 2 mg

Other Notes

Course: Main Course

Cuisine: Mexican

Keyword: 30 minutes or less, enchiladas