Do Share Recipe

Green Chile Chicken Enchiladas Recipe | Creamy, Cheesy & Easy

I’ll never forget the first time I made these Green Chile Chicken Enchiladas Recipe— that creamy, tangy sauce drizzled all over the soft tortillas just made me sigh. After I’d baked them and let them rest for a few minutes, I served the first piece and thought, “Yes — this is what comfort food feels like.”

I’ve made tweaks over time, but here’s my go-to version that’s rich in flavor, easy enough for a weeknight, and impressive enough for guests. You can also enjoy similar dishes like Baked Lemon Herb Cod with Rice Pilaf Recipe for another wholesome meal idea.

Ingredients

Here’s everything you need (makes about 6 servings, 2 enchiladas each):

For the enchiladas filling:

12 (6-inch) corn tortillas — to roll without tearing (or flour tortillas, but corn holds sauce better)
½ Tbsp cooking oil — for crisping the tortillas gently
1 lb boneless, skinless chicken breast — cooked, chopped or shredded
½ cup sour cream — adds creaminess and tang
8 oz pepper jack cheese, shredded and divided — gives a little spice and melt (you can use Monterey Jack for milder flavor)
2 green onions, sliced — for freshness and crunch inside the filling
½ tsp garlic powder — for gentle garlic flavor
½ tsp ground cumin — warms the filling
¼ tsp cayenne pepper — optional, boosts heat
½ tsp salt — adjusts seasoning in filling

For the green chile enchilada sauce:

2 × 4 oz cans diced green chiles (with liquid) — the green chile flavor base
2 Tbsp cooking oil — to form a roux
2 Tbsp all-purpose flour — thickener
1 tsp ground cumin — depth and warmth
½ tsp garlic powder — subtle flavor
¼ tsp onion powder — rounds out the aromatics
1 cup water — for thinning
½ tsp salt (or to taste) — for balance

Note: several servings

Pro Tips: Use fresh cheese and shred it yourself (packaged pre-shredded often has anti-caking agents that affect melt). Don’t use frozen spinach (it adds too much liquid); if you add greens, cook and drain them well first. Choose mild or hot green chiles depending on how spicy you like it.

Variations

You can adjust this recipe to suit different diets or tastes:

Dairy-free: Replace sour cream with a plant-based yogurt or cashew cream, use dairy-free cheese, and ensure the sauce is thickened with cornstarch rather than flour.
Lower heat / mild version: Use mild green chiles, omit the cayenne, and swap pepper jack for Monterey Jack.
Extra veggies: Add cooked zucchini, corn, spinach (well-drained), or black beans into the filling.
Spice boost: Stir in chopped jalapeño, chipotle powder, or add hot sauce to the sauce or filling.
Vegetarian option: Use black beans or shredded roasted vegetables in place of chicken.

Cooking Time

Prep Time: ~ 25 minutes (includes cooking chicken, toasting tortillas, mixing sauce and filling)
Cooking (Baking) Time: 30 minutes in the oven (350 °F)
Total Time: ~ 1 hour 10 minutes

Equipment You Need

Large skillet — to toast tortillas and cook chicken
Small blender (or immersion blender) — to puree the green chiles + sauce base
Sauce pan / small pot — to make the enchilada sauce
Casserole / baking dish (approximately 9×13 or suitably sized) — for baking the enchiladas

How to Make Green Chile Chicken Enchiladas

Prepare the Tortillas

Warm a large skillet over medium-high heat. Toast each tortilla for about 30–60 seconds per side (dry, no oil) until the edges show light color. Stack and cover them with foil (or invert a bowl) so they stay pliable.

Cook and Shred/Chop Chicken

In the same skillet, reduce heat to medium, add ½ Tbsp oil, and cook chicken breasts about 5–7 minutes per side until fully cooked (165 °F internal). Let rest, then chop or shred into bite-size pieces.

Make the Green Chile Enchilada Sauce

Purée both cans of diced green chiles (with juices) in a blender. In a small pot, heat oil, whisk in flour, cumin, garlic powder, onion powder; cook until it simmers and bubbles for about 1 minute. Then stir in water and the puréed chiles, whisk until smooth, let it simmer briefly, and season with salt.

Mix the Filling

Preheat the oven to 350 °F. In a bowl, combine sour cream, half the shredded cheese, green onions, garlic powder, cumin, cayenne, salt, and the chopped chicken. Stir well to combine.

Assemble and Bake

Place about ¼ cup of filling in each tortilla, roll it closed, and lay seam-side down in the casserole dish. Pour the green chile sauce evenly over all the rolled enchiladas. Top with the remaining shredded cheese. Bake for 30 minutes until sauce is bubbling and cheese is melted.

Cool and Serve

Allow to rest for a few minutes after baking. Serve warm, garnish, and enjoy.

Additional Tips for Making this Recipe Better

From my own kitchen experience, here are some tweaks and tips I found helpful:

I always toast the tortillas first — it prevents sogginess and helps them hold shape.
If my sauce seems thin, I simmer a little longer rather than adding more flour — it thickens naturally as it cools.
When mixing the filling, I taste and adjust salt before rolling; that way you don’t end up with bland enchiladas.
I cover the dish with foil for the first 15 minutes of baking if the top is browning too fast, then uncover to finish the cheese.
Leftover sauce? I freeze in small jars — then I can use it next time without making it from scratch.

How to Serve Green Chile Chicken Enchiladas

This dish looks as good as it tastes. Serve it on a shallow baking- or platter-style structure. Garnish with chopped cilantro, extra sliced green onions, a dollop of sour cream or crema, and thin slices of avocado or jalapeño. Add lime wedges on the side.

For color contrast, serve with fresh pico de gallo, a crisp cabbage slaw, or a light green salad. You can even serve it alongside dishes like Chicken and Vegetable Curry with Rice Recipe for a flavorful, comforting meal spread.

The sauce bubbling at the edges adds visual appeal — just be sure the plate beneath catches drips!

Nutritional Information

Here’s a rough idea per serving (2 enchiladas):

Calories: ~ 452 kcal
Protein: ~ 30 g
Carbohydrates: ~ 29 g
Fat: ~ 25 g

Make Ahead and Storage

Refrigerator / Restoring

You can prepare the sauce and filling one day ahead and store them separately in airtight containers in the fridge. Assemble and bake when you’re ready.

Freezing

Fully baked enchiladas can be frozen for up to 3 months. Wrap tightly with foil and plastic wrap or use freezer-safe containers.

Reheating

From the fridge: reheat in the oven at 350 °F for 10–15 minutes until warmed through. From frozen: bake (still wrapped) at 350 °F for 20–30 minutes, then uncover for 5–10 more minutes to crisp the top.

Why You’ll Love This Recipe

Here are a few reasons I always go back to this version:

It’s simple but impressive: the homemade green chile sauce feels gourmet, yet it’s quick to make.
Flavor-forward: the tangy, creamy filling paired with spicy green chile sauce delivers bold taste in every bite.
Flexible and customizable: you can lighten it, spice it, make it vegetarian, or change cheeses as you like.
Great for leftovers / meal prep: these reheat beautifully, so you can have delicious enchiladas days later.
Comforting but not heavy: it’s cheesy and cozy without feeling over the top — perfect for a satisfying dinner.

Ben Carraoli