Enjoy creamy and flavorful Green Chili Enchiladas made with tender shredded chicken, green chiles, and melted cheese. This easy weeknight Mexican-inspired recipe includes exact ingredients, simple steps, and tips for storing leftovers or freezing for later.

If you’re craving a comforting, flavorful dinner that comes together in under an hour, these Green Chili Enchiladas are the perfect choice. 

They’re creamy, cheesy, loaded with chicken, and baked until bubbling and golden. This recipe uses simple ingredients—and most of them are pantry staples—making it an effortless weeknight favorite.

Whether you’re cooking for the family or prepping a meal to freeze, these enchiladas deliver big Southwestern flavor with minimal effort.

Why You’ll Love This Recipe

• Easy to make with everyday ingredients
• Perfectly creamy with mild heat from the green chiles
• Great for meal prep or freezer-friendly cooking
• A crowd-pleasing comfort food dinner

Easy Chicken Enchiladas

Ingredients for Green Chili Enchiladas

For the Filling

• 3 cups cooked shredded chicken
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 (10 oz) can green enchilada sauce

For Assembly

• 8–10 flour tortillas (8-inch size)
• 1 cup shredded Monterey Jack cheese (for topping)
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro

How to make this Weeknight Enchilada Recipe

In a large bowl, combine the shredded chicken, 1 ½ cups cheese, sour cream, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until everything is well combined.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth until smooth. Stir in the sour cream and green enchilada sauce. Reduce heat and simmer for 2–3 minutes, until slightly thickened.

Add a spoonful of chicken filling to each tortilla, roll tightly, and place seam-side down in a greased 9×13 baking dish.

Pour the creamy green chili sauce evenly over the enchiladas. Top with the remaining 1 cup of shredded cheese.

Bake at 350°F for 25–30 minutes, or until bubbly and lightly golden around the edges.

Top with tomatoes and cilantro. Serve hot.

Easy Green Chili Enchiladas

Print

Easy green chili enchiladas recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3 cups cooked shredded chicken
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 (10 oz) can green enchilada sauce
• 8–10 flour tortillas (8-inch size)
• 1 cup shredded Monterey Jack cheese (for topping)
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, combine the shredded chicken, 1 ½ cups cheese, sour cream, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until everything is well combined.
   
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth until smooth. Stir in the sour cream and green enchilada sauce. Reduce heat and simmer for 2–3 minutes, until slightly thickened.
3. Add a spoonful of chicken filling to each tortilla, roll tightly, and place seam-side down in a greased 9×13 baking dish.
   
4. Pour the creamy green chili sauce evenly over the enchiladas. Top with the remaining 1 cup of shredded cheese, tomatoes and cilantro.
5. Bake at 350°F for 25–30 minutes, or until bubbly and lightly golden around the edges.
6. Top with tomatoes and cilantro. Serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 891Total Fat: 61gSaturated Fat: 31gUnsaturated Fat: 30gCholesterol: 281mgSodium: 1452mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 69g

 

Tips for Success

• Rotisserie chicken works perfectly and saves time.
• Want them spicier? Use hot canned green chiles or pepper jack cheese.
• For a lighter version, substitute Greek yogurt for the sour cream.

Looking for other great Mexican dishes? I think you’ll love these cheese shell taco cups, Mexican Street Corn and margarita recipes.