Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
We’re constantly inspired by Mexican cuisine here at the Stay at Home Chef! Enchiladas are a traditional Mexican dish, and we use the general idea as a base for this green chile chicken enchiladas recipe. Our recipe features juicy chicken, Monterey Jack, sour cream, cream cheese, plenty of green chiles, and spices like cumin and chili powder. The results are some seriously melt-in-your-mouth green chicken enchiladas. It’s a hearty weeknight dinner idea that takes under an hour to prepare and bake. Don’t be surprised if you go back for seconds! It also freezes beautifully if you want to make a double batch to save for later.
Chicken Options
When a recipe calls for pre-cooked chicken (like this green enchilada recipe!), there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, it may not work well in just any recipe. Consider some of these ideas instead:
- 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!
- Frozen Cooked Chicken: Check out the freezer section of your grocery store for pre-cooked chicken strips and pieces.
- 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.
- Boil Your Own Chicken: Place chicken breasts into a large pot of boiling water or chicken broth. Boil for 15 minutes, until chicken is cooked through. Shred or chop.
- 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.
Vegetable Add-On Ideas
You can add some extra veggies to your green chile chicken enchiladas to make this dish even more filling. Below are some ideas, feel free to mix and match to your liking:
- Corn
- Spinach
- Black beans
- Zucchini
- Sweet potatoes.
- Bell peppers
Can I Use Corn Tortillas Instead?
Yes! You can use corn tortillas in place of the flour tortillas for this green enchilada 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 for this recipe. If you’re feeling really ambitious, you can try making your corn tortillas from scratch.
Are Green Chiles Spicy?
Our green chile chicken enchiladas pack a bit of heat thanks to the green chiles, salsa verde (made with green chiles), and chili powder. Green chiles are considered to be moderately hot – spicier than green bell peppers, but not as spicy as jalapeños. That said, the sour cream, cream cheese, and Monterey Jack cool down the peppers a bit. You can also opt for mild canned green chiles and omit the chili powder when in doubt.
Serving Suggestions
Our green enchilada recipe stands out on its own, but if you’re looking for some add-ons, here’s what we suggest you serve with yours:
- Rice: Cilantro-lime rice pilaf or authentic Mexican rice
- Sauces: Guacamole and salsa
- Salad: Tomato avocado or Mexican street corn salad
- Beans: Restaurant-style Mexican black beans
Freezing Instructions
Green chicken enchiladas can easily be frozen and reheated later. Simply assemble the enchiladas as instructed in the recipe. But, 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 the cheese on top is melted and centers are heated through.
Storage & Reheating Instructions
If you have any leftover green chile chicken enchiladas, you can store them in the fridge covered with plastic wrap or aluminum foil. They will keep for 3-4 days. You can reheat single servings in the microwave at 30 second increments until heated through. You can also reheat a tray of green chicken enchiladas in the oven at 350 degrees F until warm. Add a bit of extra cheese on top as it reheats to keep the dish fresh.
More Mexican-Inspired Meals!
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.
Very good going to put this recipe in my recipe book, not alot of recipes make it in there.
I love all your recipes.!
Absolutely delicious! Don’t care for cilantro, so I left it out. Definitely, will make again!
This is the bomb!!!!
I love these. I’ve been making these for years except I use warm corn tortillas for a more traditional taste. So yummy.
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
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 and add extra shredded cheese on top.
Bake at 350 degrees for 30 minutes.
Recipe of Myrtle Raney
Contributed by Marian
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!
Making this this weekend.
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!
Gluten free recipes please! ?
Just change out the flour tortillas with corn.
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.
Absolutely!!