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Green Chile Chicken Enchiladas

These green chile chicken enchiladas are creamy, cheesy and full of flavor! This recipe is absolutely to die for…better than a Mexican restaurant! 

green chile chicken enchiladas in pan
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Mexican Green Enchiladas

Creamy green chile chicken enchiladas…cheesy, full of flavor and super satisfying! Believe me when I say these are SO GOOD! This recipe is an absolute favorite on our list and is requested by anyone who tries it.

These enchiladas taste even better than the ones that I order at my favorite authentic Mexican restaurant. We make these at least once a month at our house…sometimes even 2 or 3 times because we love them so much!

These do have a little kick to them, so make sure to omit the chili powder and cumin if you don’t like spicy foods. This recipe is so simple and makes the perfect dish to serve at any occasion!

cheese on top of enchiladas in pan

Tips + Substitutions

  • Chicken. Using shredded rotisserie chicken is an easy shortcut for making this recipe. You could also make shredded chicken in the instant pot or crockpot. Leftover kalua pork would also taste delicious!
  • Tortillas. Flour tortillas are my personal preference, but corn tortillas taste great too. You could even use whole wheat or gluten-free tortillas if you’d like. It helps to soften the tortillas in the microwave for about 20 to 30 seconds before filling them, so that they’re more flexible and easier to roll.
  • Cream cheese. Sour cream or Greek yogurt also work great in place of cream cheese.
  • Spice. These enchiladas do have a little kick to them. You can omit the chili powder and cumin if you prefer a more mild flavor. Or if you like your food spicy, feel free to use hot green chiles or add in some diced jalapenos.
  • Extras. Feel free to add some extra cooked veggies or beans to bulk up the filling a little. Zucchini, fajita veggies, black beans or cilantro lime rice are all great options.
  • Don’t overfill. You want the enchiladas to have just enough filling so that they’re thick and delicious, but not too much filling. Overfilling the enchiladas can cause the tortilla to burst or the filling to fall out of the sides. Stick to about 3 Tablespoons of filling per tortilla.
green chile chicken enchiladas in casserole dish

Toppings for Green Chile Enchiladas

Finish off these green enchiladas with any of the delicious toppings below. I love to add some fresh cilantro and an extra squeeze of lime for more flavor. It tastes so fresh and delicious!

Freezing Instructions

This is one of my absolute favorite freezer meals! It’s the perfect dish to make in advance for a busy weeknight. Simply prepare the enchiladas in the pan as directed, however hold off on baking. Cover tightly with foil or a lid and store in the freezer for up to 2 months.

The night before enjoying, remove from the freezer and place in the fridge overnight to thaw. Then bake according to directions. You may need to bake a few minutes longer (10-15 minutes) since you’re baking from frozen.

green chile chicken enchiladas on white plate

More Enchilada Recipes

green chile chicken enchiladas in casserole dish

Green Chile Chicken Enchiladas

4.95 from 56 votes
These green chile chicken enchiladas are creamy, cheesy and full of flavor! This recipe is absolutely to die for…better than a Mexican restaurant! 
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6


  • 14 ounce can green enchilada sauce
  • 8-10 flour or corn tortillas
  • 2-3 cups shredded cooked chicken , about 4 chicken breasts
  • 4 ounces cream cheese , softened
  • 4.5 ounce can diced green chiles , about 1/2 cup
  • 1 Tablespoon fresh lime juice , optional
  • 1 clove minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded cheese , I prefer a mix of cheddar or pepperjack

For topping (optional): chopped cilantro, tomatoes, olives, bell peppers, sour cream, lime


    • Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9×13" pan and set aside.
      enchilada sauce in white pan
    • Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime juice and diced green chiles in a medium sized bowl. Stir until combined.
      green chicken in glass bowl
    • Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add Tablespoon of cheese inside the tortilla if desired. Then place into the pan.
      green chile chicken on tortilla
    • Pour the rest of the green enchilada sauce over the tortillas and top with shredded cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly.
      cheese on top of enchiladas in pan
    • Top with fresh cilantro and desired toppings if desired. Serve while warm.
      green chile chicken enchiladas in pan



    Substitutions: You can substitute the cream cheese for sour cream or greek yogurt if preferred. Add a squeeze of lime to the chicken mixture if desired.
    Chicken: Looking for an easy shredded chicken recipe? Click here
    Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Then bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).

    Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 714mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 3.4mg | Calcium: 140mg | Iron: 1.8mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Course
    Cuisine: Mexican
    Author: Jamielyn Nye

    Did you make this recipe? Don’t forget to give it a star rating below!

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