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Green chili chicken enchiladas in a glass baking dish with golden broiled cheddar and fresh cilantro

Green Chili Chicken Enchiladas

Easy green chili chicken enchiladas with shredded chicken, taco seasoning and cheddar rolled in flour tortillas, smothered in green enchilada sauce, green chiles and salsa verde, and broiled until golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 servings
Calories 379 kcal

Equipment

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 9x13 baking dish with avocado oil, olive oil, or butter.
  • In a bowl, mix the enchilada sauce, green chiles, and salsa verde.
    Stirring green enchilada sauce, diced green chiles and salsa verde together in a glass mixing bowl
  • 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.
    Shredded chicken simmering with taco seasoning and green sauce in a skillet
  • 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.
    Rolling a flour tortilla filled with seasoned shredded chicken and cheddar for green chili chicken enchiladas
  • Pour the remaining sauce over the enchiladas and top with about 1/2 cup cheddar.
    Pouring green chili sauce over rolled chicken enchiladas in a 9x13 glass baking dish
  • Bake uncovered 15–20 minutes, until bubbly and melted.
  • Broil for the last 5 minutes, watching closely, until the cheese is golden and crunchy.
    Bubbly green chili chicken enchiladas with golden broiled cheese fresh out of the oven
  • 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 9x13 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

Serving: 1servingCalories: 379kcalCarbohydrates: 29.9gProtein: 24.3gFat: 17.7gSaturated Fat: 6.9gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 6.2gCholesterol: 67.3mgSodium: 1215.9mgPotassium: 369.5mgFiber: 2.6gSugar: 3.4g
Keyword chicken enchiladas with green sauce, easy chicken enchiladas, easy chicken enchiladas with flour tortillas, green chicken enchiladas, green chili chicken enchiladas, salsa verde chicken enchiladas
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