Green chicken enchiladas are a flavorful summer favorite. With a mild kick, these enchiladas make an easy Mexican-style dinner that comes together in about 45 minutes. They freeze and reheat well, so consider making a double batch for later.
Mexican dishes are a regular rotation in our kitchen because they’re simple and adaptable. I like to keep cooked shredded chicken ready — either Instant Pot or air fryer chicken breasts work great — so you can swap seasonings and use the same cooked chicken for enchiladas, soups, or chilis. In this recipe I use shredded chicken, but rotisserie works well too.
These creamy green chicken enchiladas pair nicely with black or refried beans, Mexican rice, and Mexican street corn. If you have extra tortillas, try an enchilada casserole variation. You may also enjoy a fresh salsa verde made with raw ingredients if you prefer a brighter, uncooked sauce.
🌮 Ingredients:
- 1 recipe of homemade green enchilada sauce or store-bought green enchilada sauce
- Cooked shredded chicken – rotisserie or pre-cooked chicken is fine
- Monterey Jack cheese – freshly shredded melts better than pre-shredded
- Sour cream – adds creaminess; Greek yogurt is a substitute
- Hot sauce – to taste
- Taco seasoning
- Corn tortillas – see substitutions for flour tortilla options
- Crumbled cotija cheese – optional, adds a salty finish
- Cilantro – for garnish
For the full ingredient list with measurements, see the printable recipe card below.
Optional Garnish:
Top with chopped cilantro, queso fresco or pico de gallo for extra freshness.
Substitutions and Variations
- Flour tortillas – corn holds up best when baking, but flour can be used.
- Cheese – use your preferred blend; pepper jack adds heat.
- Red enchiladas – swap green sauce for red for a different flavor profile.
- Meat – shredded beef or pork are great alternatives.
- Vegetarian – omit meat and use roasted vegetables or beans with the same filling.
- Gluten free – ensure tortillas and seasonings are certified gluten free.
🔪 Instructions:
PREP: Preheat the oven to 350°F (175°C).
Step 1: In a medium bowl combine shredded chicken, 2 cups of the grated cheese, sour cream, hot sauce, and taco seasoning. Stir until evenly combined.
Step 2: Pour about 1 cup of green enchilada sauce into the bottom of a 9×13-inch baking dish to coat the base.
Step 3: Lay a tortilla flat, spoon a portion of the filling down the center, and roll it up. Place each enchilada seam-side down in the dish so they sit snugly against one another.
Step 4: Repeat with remaining tortillas and filling until the casserole dish is full.
Pro Tip: Dip both sides of each tortilla in warm enchilada sauce before filling to prevent cracking. Warming the tortillas briefly helps them roll without breaking.
Step 5: Pour another 1–2 cups of the remaining sauce evenly over the rolled enchiladas, adjusting the amount to your taste.
Step 6: Sprinkle the remaining grated cheese over the top and add cotija if using.
Step 7: Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and the sauce is bubbling.
SERVE: Garnish with chopped cilantro and serve hot.
Recipe Tips for Green Chicken Enchiladas
- Since the pan is coated with sauce, additional nonstick spray isn’t necessary.
- If cooking chicken from raw, use an instant-read thermometer to ensure it reaches 165°F (74°C).
- Warm the sauce and tortillas to reduce breakage when rolling.
- These enchiladas assemble well ahead and can be frozen before baking; thaw in the refrigerator before cooking.
Fun Fact
Salsa verde and cooked green enchilada sauce are similar in flavor but different in preparation: salsa verde is typically made with raw tomatillos and herbs, while green enchilada sauce is cooked.
Recipe FAQs
Green sauce uses tomatillos or green chiles for a tangy, slightly spicy flavor. Red sauce is made from red chilies or tomatoes and has a deeper, slightly sweeter taste.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
If you make these Green Chicken Enchiladas, please leave a star rating and share a comment about how you liked them.
Green Chicken Enchiladas
Ingredients
- 1 recipe green enchilada sauce (about 3 cups)
- 2 cups shredded cooked chicken
- 4 cups Monterey Jack cheese, grated
- 1 cup sour cream
- 1 tablespoon hot sauce
- 1 tablespoon taco seasoning
- 9 corn tortillas
- ½ cup crumbled cotija cheese (optional)
- Cilantro, chopped (for garnish)
Instructions
-
Preheat oven to 350°F.
-
Combine chicken, 2 cups of grated cheese, sour cream, hot sauce, and taco seasoning in a medium bowl. Stir until evenly combined.
-
Pour 1 cup of enchilada sauce into the bottom of a 9×13 casserole dish.
-
Lay a tortilla in the dish, spoon filling into the center, and roll. Place seam-side down in the dish.
-
Repeat with remaining tortillas to fill the dish.
-
Pour another 1–2 cups of sauce over the enchiladas, to taste.
-
Top with the remaining grated cheese and sprinkle cotija if desired.
-
Cover with foil and bake for 20 minutes.
-
Remove foil and bake 10–15 minutes more until cheese is melted and sauce is bubbling.
-
Garnish with chopped cilantro and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips:
Dip both sides of each corn tortilla in warm enchilada sauce before filling to prevent cracking. You can assemble and freeze before baking; thaw in the refrigerator before cooking.
Use leftover shredded chicken or cook breasts in the Instant Pot or air fryer seasoned with taco seasoning for a quick prep shortcut.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more inspiration.
Pin Recipe
Share Recipe