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These Green Chili Chicken Enchiladas are filled with tender shredded chicken seasoned with taco seasoning, rolled up in soft 8-inch flour tortillas with cheddar cheese, and smothered in a tangy sauce of green enchilada sauce, diced green chiles, and salsa verde. Everything comes together in about 40 minutes, so it’s an easy dinner for even the busiest weeknight.
A quick turn under the broiler at the end gives the cheesy top a golden, slightly crunchy finish, so these enchiladas never turn out soggy. Top them with cilantro, sour cream, or guacamole and serve with Spanish rice and refried beans for a dinner the whole family will love.
Green Chili Chicken Enchiladas
When my daughter was born, my mom came over with a pan of enchiladas so we’d have an easy dinner during those first busy weeks. I loved them so much that this recipe stuck around long after the newborn days. Over time I made it my own by adding taco seasoning and a can of green chiles for even more flavor, and now these Green Chili Chicken Enchiladas are a family favorite in our house.
Now I make these ahead and freeze them when I’m getting ready for postpartum, and they’re my go-to meal to bring family and friends after they’ve had a baby.
As a busy mom, I’m always looking for easy ways to feed my kiddos something they’ll actually eat. This recipe checks every box. It uses shredded rotisserie chicken or baked chicken thighs, a few cans from the pantry, and a stack of flour tortillas, and it all bakes in one dish while I get everyone washed up for dinner.
One more thing you should know about me: my sister and I love cheese. We always “measure cheese with our hearts,” so the amounts in this recipe are more of a starting point. I only save about 1/2 cup of cheddar for the top, but if you want to pile on more, go for it. More cheese is always welcome here!
Equipment You’ll Need
To prepare these Green Chili Chicken Enchiladas, you’ll need:
- Cast Iron Skillet – For seasoning and simmering the shredded chicken. Both are non-toxic, plastic-free options.
- 9×13 Glass Pyrex Baking Dish – Holds all 8 rolled enchiladas and goes straight from the oven to the broiler to the table.
- Handheld Meat Shredders – Stainless steel shredders make quick work of the chicken. Two forks or a handheld KitchenAid mixer work too.
- Wooden Cutting Board – For pulling apart the chicken and chopping cilantro and toppings.
- Glass Mixing Bowl – For stirring together the enchilada sauce, green chiles, and salsa verde.
- Stainless Steel Measuring Cups and Spoons – For the sauce, cheese, and taco seasoning.
- Spatula/Server – A sturdy stainless or wooden server for lifting the enchiladas out of the dish.
What Makes These Enchiladas So Easy?
The secret is using chicken that’s already cooked. A store-bought rotisserie chicken or a pan of baked chicken thighs shreds in just a few minutes, and from there it only needs a quick simmer with taco seasoning and a little of the sauce.
The sauce is just as simple. Instead of making it from scratch, I stir together a can of green enchilada sauce, a can of diced green chiles, and some salsa verde. Any store brand works, so you can grab whatever your grocery store carries.
Why I Choose Organic Ingredients
Whenever I can, I reach for organic chicken, organic cheddar, and organic tortillas. For me it’s about knowing a little more about how my family’s food is grown and made, especially for a dinner my kiddos ask for again and again.
An organic rotisserie chicken, an organic salsa verde, or a clean-ingredient taco seasoning are easy swaps that work beautifully in these Green Chili Chicken Enchiladas. Use whatever fits your family and your budget; the enchiladas are delicious either way.
Ingredients for Green Chili Chicken Enchiladas
These are simple, everyday ingredients, and exact amounts are also in the recipe card below.
- 2 to 3 cups shredded cooked chicken – Rotisserie chicken or baked chicken thighs both work great.
- 1 to 2 tablespoons taco seasoning – I buy mine at Costco, but homemade works too. Start with 1 tablespoon if your kiddos prefer milder flavor.
- 1 (10 oz) can green enchilada sauce – Any store brand works.
- 1 (4 oz) can diced green chiles – Adds mild green chili flavor without much heat.
- 1/2 cup salsa verde – Any brand; it adds a bright, tangy kick to the sauce.
- 8 (8-inch) flour tortillas – Soft and easy to roll. Corn tortillas are an option (see FAQs).
- 2 cups shredded cheddar cheese, divided – About 1 1/2 cups for the filling and 1/2 cup for the top, or measure with your heart.
- Avocado oil, olive oil, or butter – Just a little for greasing the baking dish.
- Fresh cilantro, chopped – For garnish.
- Sour cream and guacamole, for serving – Optional, but so good.
Step by Step: How to Make Green Chili Chicken Enchiladas
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with avocado oil, olive oil, or butter.
- In a mixing bowl, stir together the green enchilada sauce, diced green chiles, and salsa verde.
- Add the shredded chicken to a skillet over medium heat. Sprinkle with the taco seasoning and pour in 1/4 cup of the sauce mixture. Stir well and let it simmer for a few minutes, until the chicken is hot and the flavors come together.
- Spoon some of the seasoned chicken down the center of a flour tortilla and sprinkle with cheddar cheese. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas. All 8 enchiladas fit in one 9×13 pan: line up 6 side by side across the top of the pan, then lay the last 2 end to end along the bottom, below the 6.
- Pour the remaining sauce mixture evenly over the enchiladas, then sprinkle about 1/2 cup of cheddar over the top.
- Bake uncovered for 15 to 20 minutes, until the sauce is bubbly and the cheese is melted.
- Turn on the broiler and broil for the last 5 minutes, watching closely, until the cheese is golden and the top is a little crunchy.
- Let the enchiladas rest for a couple of minutes, then top with chopped cilantro and serve with sour cream and guacamole.
Tips for Making Green Chili Chicken Enchiladas
Use rotisserie chicken to save time. A store-bought rotisserie chicken is my favorite shortcut on busy nights. Baked chicken thighs work just as well if you have some on hand.
Mix the sauce first. Stirring the sauce together before anything else means it’s ready when you season the chicken and when you pour it over the top.
Shred the chicken the easy way. Handheld meat shredders, two forks, or a handheld KitchenAid mixer all do the job. The mixer is so fast when I’m short on time.
Adjust the taco seasoning. Use 1 tablespoon for a milder dinner for little ones, or up to 2 tablespoons if your family likes more flavor.
Don’t skip the broiler. I don’t like soggy enchiladas, so I turn on the broiler for the last 5 minutes. It gives the cheese a golden, crunchy top.
Measure the cheese with your heart. Two cups is my starting point, but my sister and I always add more. Extra cheese on top is never a bad idea.
Mistakes to Avoid When Making Green Chili Chicken Enchiladas
Seasoning the chicken before the sauce is mixed. The chicken simmers with 1/4 cup of the sauce mixture, so mix your sauce in a bowl first.
Skipping the greased dish. A light coat of avocado oil, olive oil, or butter keeps the tortillas from sticking to the bottom. I never use vegetable oil in my kitchen.
Placing the enchiladas seam side up. Put each rolled enchilada seam side down so it stays closed while it bakes.
Covering the dish. Bake these uncovered so the top can brown instead of steaming and going soggy.
Walking away from the broiler. Cheese can go from golden to burnt quickly under the broiler, so keep an eye on it the whole time.
Overstuffing the tortillas. Too much filling makes the tortillas hard to roll and can split them open. A generous strip down the center is plenty.
Toppings and Sides for Green Chili Chicken Enchiladas
These enchiladas are delicious on their own, but toppings make them extra fun, especially when the kiddos get to pick their own. Here are some of our favorites:
- Fresh cilantro
- Sour cream
- Guacamole
- Sliced green onion
- Diced tomatoes
- Jalapeños (for the grown-ups who like heat)
- Sliced avocado
To make it a full meal, I love serving Green Chili Chicken Enchiladas with Spanish rice and refried beans. Recipes for both are coming soon! A side of black beans, Mexican street corn (elote), guacamole and chips, or a simple mixed green salad with a light vinaigrette are great options too.
Storing, Freezing, and Reheating Green Chili Chicken Enchiladas
Let leftover enchiladas cool to room temperature, then store them in glass containers with lids, or cover the glass baking dish with foil. They’ll keep in the fridge for 3 to 4 days.
To freeze, let the enchiladas cool completely. Wrap each one in parchment paper and then in aluminum foil, and place them in a freezer-safe glass container. Freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
To reheat, place the enchiladas in a glass or oven-safe dish, cover with foil, and warm at 350°F for about 15 to 20 minutes, until heated through. Uncover for the last few minutes if you want the top crispy again.
FAQs for Green Chili Chicken Enchiladas
Can I use corn tortillas instead of flour?
I always make these with 8-inch flour tortillas and haven’t tried corn tortillas yet, but they can work. Corn tortillas are smaller, so you may need more of them to use up all the filling.
What kind of chicken works best?
A shredded rotisserie chicken or baked chicken thighs. Both are tender and full of flavor.
How much taco seasoning should I use?
Anywhere from 1 to 2 tablespoons. I buy my taco seasoning at Costco, but homemade works great too.
Are these green chili chicken enchiladas spicy?
No, they’re not spicy. I use mild green chiles, and the taco seasoning is flavorful, not hot. My kids love these enchiladas and don’t think they’re spicy at all. If you want more heat, add jalapeños, sriracha, or another hot sauce.
How do I keep my enchiladas from getting soggy?
Bake them uncovered and turn on the broiler for the last 5 minutes. The top turns golden and a little crunchy.
Can I make these ahead of time?
Yes! You can assemble these green chili chicken enchiladas ahead of time. Roll them, place them in the greased dish, and keep the sauce separate. Then pour the sauce and cheese on top right before they go in the oven. They’ll keep in the fridge for up to a day, or you can freeze them for 3-4 months if you want to make them further ahead. I freeze a batch of these to get ready for postpartum, and they’re one of my favorite meals to take to family and friends after they’ve had a baby.
A Busy Mom’s Weeknight Favorite
I hope these Green Chili Chicken Enchiladas become a go-to dinner in your home, just like they are in mine. If you make them, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Green Chili Chicken Enchiladas
Equipment
- Caraway pan set or cast iron skillet
- 9×13 glass Pyrex baking dish
- Handheld meat shredders or forks / handheld KitchenAid mixer
- Measuring Cups and Spoons https://link.amazon/B041a9nET
- Spatula/server
Ingredients
- 2-3 cups shredded cooked chicken rotisserie or baked chicken thighs
- 1-2 tbsp taco seasoning Store-bought (I use Costco's) or homemade
- 1 (10 oz) can green enchilada sauce any brand
- 1/2 cup salsa verde any brand
- 1 (4 oz) can diced green chiles
- 8 (8-inch) flour tortillas
- 2 cups shredded cheddar cheese divided (about 1 1/2 cups filling, 1/2 cup top)
- Fresh cilantro, chopped for garnish
- Sour cream and guacamole for serving
- Avocado oil, olive oil, or butter for greasing the dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish with avocado oil, olive oil, or butter.
- In a bowl, mix the enchilada sauce, green chiles, and salsa verde.
- Add the shredded chicken to a skillet over medium heat. Sprinkle with taco seasoning, add 1/4 cup of the sauce mixture, stir, and simmer a few minutes.
- Spoon chicken down the center of each tortilla, sprinkle with cheddar, roll tightly, and place seam side down in the dish. Line up 6 enchiladas side by side across the top of the pan, then lay the last 2 end to end along the bottom, below the 6.
- Pour the remaining sauce over the enchiladas and top with about 1/2 cup cheddar.
- Bake uncovered 15–20 minutes, until bubbly and melted.
- Broil for the last 5 minutes, watching closely, until the cheese is golden and crunchy.
- Top with cilantro and serve with sour cream and guacamole.
Notes
- Broiler tip: broil the last 5 minutes for a crunchy, golden top – no soggy enchiladas.
- Corn tortillas: not tested, but they can work; they’re smaller, so you may need more.
- Cheese: we measure cheese with our hearts. Save about 1/2 cup for the top, or add more.
- Taco seasoning: start with 1 tbsp for a milder flavor.
- Heat: not spicy. Mild green chiles and flavorful (not hot) taco seasoning; my kids love it. For more heat, add jalapeños, sriracha, or another hot sauce.
- Pan layout: 8 enchiladas fit in one 9×13 pan: 6 side by side across the top, 2 end to end along the bottom.
- Never use vegetable oil; grease with avocado oil, olive oil, or butter.
- Storage: glass containers or foil-covered dish, fridge 3–4 days. Freeze wrapped in parchment + foil in a glass container 2–3 months. Reheat covered with foil at 350°F for 15–20 min, or microwave for a quick meal.
- Make ahead: assemble without the sauce and refrigerate up to 1 day or freeze up to 3-4 months; add sauce and cheese right before baking.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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