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Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.

A Chicken Enchilada getting pulled out of a pan full of chicken enchiladas by a silver spatula.

How to Freeze Chicken Enchiladas:

Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe. Instead of baking, freeze. You can freeze them in a 9×13 disposable aluminum pan, or in individual portions. Once frozen, you’ll want to protect them from freezer burn by placing them into a resealable plastic bag, or wrapping them in plastic wrap. When ready to eat, preheat an oven to 375 degrees. Remove any plastic, and bake for 45 minutes until cheese on top is melted and centers are heated through.

Can I use corn tortillas instead?

Yes, you can use corn tortillas in place of the flour tortillas called for in this recipe. Be sure to warm your corn tortillas to make them easier to work with and to prevent tearing. Because corn tortillas are smaller, you’ll need 12 to 15 corn tortillas for this recipe.

Pre-Cooked Chicken Options:

When a recipe calls for pre-cooked chicken, there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, that may not work well in just any recipe. Check out some of these easy options instead.

  1. Rotisserie Chicken – many American grocery stores sell cooked rotisserie chickens that you can buy and shred. Many stores are also now offering the rotisserie chicken pre-shredded and packaged too!
  2. Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks.
  3. Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
  4. Boil Your Own Chicken – place chicken breasts into a large pot of boiling water or chicken broth. Boil 15 minutes, until chicken is cooked through. Shred or chop.
  5. Quick Skillet Chicken – heat a large heavy skillet over medium high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into skillet. Season with salt and pepper. Cook 5 to 7 minutes per side.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A Chicken Enchilada getting pulled out of a pan full of chicken enchiladas by a silver spatula.
Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
  • 8 ounces cream cheese softened
  • 7 ounces canned green chiles
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chile powder
  • 1/2 cup fresh chopped cilantro.
  • 3 cups diced cooked chicken
  • 1 cup sour cream
  • 16 ounces chile verde
  • 10 8-inch flour tortillas
  • 2 cups shredded mozzarella cheese
  • In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 30-60 seconds.
  • Add in green chiles, lime juice, salt, cumin, chile powder, and cilantro. Stir together. Fold in cooked chicken.
  • In a separate mixing bowl, stir together sour cream and chile verde until combined.
  • Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan.
  • Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the prepared 9x13 pan. Repeat with the remaining tortillas.
  • Pour the remainder of the chile verde sauce over the top of the assembled enchiladas.
  • Sprinkle the shredded cheese over the enchiladas.
  • Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning.


Calories: 368kcal | Carbohydrates: 21g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 1020mg | Potassium: 343mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 9.4mg | Calcium: 205mg | Iron: 1.7mg
Course: Main Course
Cuisine: American
Keyword: Chicken Enchiladas
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Sandra Ryce
April 29, 2020 9:49 am

5 stars
I made this last night exactly like the recipe and it was fabulous!!! My husband doesn’t like hot, spicy foods so used mild green chilies and salsa verde and he couldn’t stop eating and bragging about how good it was! Thanks so much for the video too!

July 7, 2019 12:57 pm

4 stars
Good recipe! I use corn tortillas as that is traditionally what is used for enchiladas. You just have to fry them in oil for about a minute or two on each side so it’s pliable before putting the filling and rolling it up. I really like your filling!

Kathy Whitworth
September 18, 2020 5:59 pm
Reply to  Christa

Just heat in micro for a few seconds, no need to fry

September 17, 2018 9:26 am

5 stars
These enchiladas look bomb Rachel! Serious comfort food for the fall 😉

September 15, 2018 5:31 pm

Green chili salsa can sometimes be hotter than red chilies so good to check the can.

January 6, 2018 10:34 am

Can you use enchilada sauce instead of Chile Verde?

Tanya Rowlands
September 18, 2018 9:39 am
Reply to  Dianna

4 stars
I have used both before .

Jan Heartlein
October 16, 2020 10:54 am

5 stars
I love all your recipes.!

Nancy Glaspie
September 18, 2020 2:53 pm

5 stars
Absolutely delicious! Don’t care for cilantro, so I left it out. Definitely, will make again!

Patsy Adams
August 14, 2020 7:21 am

This is the bomb!!!!

August 13, 2020 3:54 pm

5 stars
I love these. I’ve been making these for years except I use warm corn tortillas for a more traditional taste. So yummy.

Marian Rawson
August 13, 2020 3:47 pm

5 stars
Love to watch you make your recipes and I try most of them and very good. Have you ever made Hard boiled egg Enchilada’s?
My grandmother made them with flour tortillas, Hard boiled eggs, and cheese and Black olives. Use a enchilada sauce of your choosing and thicken with a little flour mixed with a little water. We all loved them. I do not know the exact amounts. Great for people that do not eat meat.Very surprising they are great.
Marian Rawson
PS: I will see if I can find my grandmothers recipe

Marian Rawson
August 14, 2020 8:33 pm
Reply to  Marian Rawson

Hard Boiled Egg Enchilada’s One dozen egg hard boiled and sliced 4 small cans sliced Olives 1 large Onion 1 lb Longhorn Cheese Grated Salt and Pepper to taste Sauce: 2Pkgs enchilada Sauce mix Two cans tomato sauce, heat in sauce pan large Enough for a flour tortilla to fit in. add ¼ tsp flour and enough water to make a thin paste. Add in to sauce and stir until thickened. Add a little sauce to above ingredients. Add ingredients to tortillas, roll and put in 9×13 pan That has been sprayed with nonstick spray. Add remaining sauce to enchilada’s… Read more »

August 3, 2020 2:16 pm

5 stars
Just found your website and i so so admire your tenacity. I thought this would be a welcome recipe to put in my son and daughter in love’s freezer as they are having their first baby soon. How do I freeze this? Thank you!

July 15, 2020 4:46 am

5 stars
Making this this weekend.

April 4, 2020 1:51 am

Gluten free recipes please! ?

April 4, 2020 7:49 am
Reply to  Pattee

Just change out the flour tortillas with corn.

April 27, 2020 6:24 am
Reply to  Tammy

I use the white corn tortillas, they’re marked G.F. White corn is softer and doesn’t come a part like the yellow sometimes do. Especially when folding or rolling them up.

August 13, 2020 12:36 pm
Reply to  Tammy


March 13, 2019 12:58 am

Where can I find Chili Verde? Is this sonething that is sold at the grocery store in a can or bottle? Or do I need to make my own?

April 12, 2020 9:33 am

5 stars
I could not find chile verde in the store so I used salsa verde . I also forgot to buy a lime. Other than that I followed the recipe exactly . These were the best chicken enchiladas I have ever made . Five stars!

November 10, 2019 12:12 am
Reply to  Cheryl

Can buy at store

Nancy Glaspie
September 18, 2020 2:56 pm
Reply to  Cheryl

Any grocery store should have it.

Cindy Barber
March 4, 2019 5:23 pm

This is hands down the best chicken enchilada recipe that I have ever made!!!!
I use it ALL the time and I don’t have to worry about any leftovers to put up because there are NONE?

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