These green chile chicken enchiladas are filled with creamy shredded chicken, covered in green enchilada sauce and baked with plenty of cheese. Ready in 45 minutes, they’re an easy family dinner!

More green enchilada favorites: slow cooker green enchilada soup and green chicken enchilada casserole.

Baked green chile chicken enchiladas topped with melted cheese, cilantro and diced tomatoes in a white casserole dish.

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Key Takeaways: Green Chili Chicken Enchiladas

  • Quick preparation: Using rotisserie or leftover shredded chicken keeps prep to just 15 minutes.
  • Creamy, flavorful filling: Cream cheese, diced green chiles, lime and warm spices make every bite satisfying.
  • Easy to customize: Use flour or corn tortillas, adjust the heat and assemble the enchiladas ahead of time.

Why I Love This Recipe

These green chile chicken enchiladas have been a family favorite for years and stay in regular rotation with my creamy white chicken enchiladas. They’re simple to put together and taste even better than the ones I order at my favorite Mexican restaurant.

If you love enchiladas, my cheese enchiladas are another easy dinner favorite, while breakfast enchilada casserole is perfect for breakfast or brunch.

XO - Jamielyn

Ingredient Notes

Ingredients for green chile chicken enchiladas, including tortillas, shredded chicken, green enchilada sauce, green chiles, cream cheese and shredded cheese.

Find the full printable recipe with specific measurements below.

  • Chicken: Shredded rotisserie chicken is an easy shortcut. You can also use leftover chicken or make shredded chicken in the Instant Pot or crockpot.
  • Tortillas: Flour tortillas are my preference, but corn tortillas work well too.
  • Cream cheese: Soften it first so it blends smoothly into the filling. Sour cream or plain Greek yogurt can be substituted if preferred.
  • Green chiles and spice: Use mild diced green chiles and enchilada sauce for less heat. For spicier enchiladas, use hot green chiles or add diced jalapeños. The chili powder and cumin add extra warmth and flavor.
  • Green enchilada sauce: Las Palmas is my favorite, but any canned green enchilada sauce will work. You can also substitute salsa verde, although the flavor and heat may vary.
  • Shredded cheese: I like a combination of cheddar and pepper Jack. Monterey Jack or sharp cheddar also works well.

How to Make Green Chile Chicken Enchiladas

Shredded chicken, cream cheese, diced green chiles and spices in a glass mixing bowl.

Step 1: Combine the shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime juice, and diced green chiles in a medium-sized bowl.

Creamy green chile chicken filling spooned across the center of a flour tortilla.

Step 2: Spoon three Tablespoons into each tortilla and roll it up like a burrito. You may also add some extra cheese inside.

Rolled chicken enchiladas covered with green enchilada sauce and shredded cheese in a white baking dish before baking.

Step 3: Bake the green chili chicken enchiladas until nice and bubbly. If you want the top golden, feel free to broil the last minute. Watch carefully just in case it overflows.

Recipe Tips

  • Prevent tearing: Warm flour tortillas in the microwave for 20 to 30 seconds until flexible.
  • If using corn tortillas, warm some of the green enchilada sauce and briefly dip each tortilla before filling and rolling.
  • Place seam side down: Arrange the rolled enchiladas seam side down in the baking dish so they stay closed while baking.
  • Freeze for later: These are one of my favorite freezer meals. Assemble the enchiladas but do not bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

Serving Suggestions

Serve green chicken enchiladas with black beans and cilantro lime rice or Mexican rice. Chips with guacamole and pico de gallo round out the meal.

For toppings, add fresh cilantro, lime, sour cream or cilantro lime crema. Black olives, chopped tomatoes and hot sauce are delicious too.

Baked green chile chicken enchiladas in casserole dish garnished with cilantro and tomatoes.

Green Chile Chicken Enchiladas FAQs

Do I need to cook the tortillas before filling them?

No. Flour tortillas only need to be warmed briefly in the microwave so they are easier to roll. Corn tortillas can be dipped in warm enchilada sauce to soften them and help prevent tearing.

What size tortillas work best for enchiladas?

Medium 8-inch flour tortillas fit well in a 9×13-inch baking dish. Standard corn tortillas also work, although the number you need may vary depending on their size and how much filling you add.

How do I keep green chicken enchiladas from getting soggy?

Avoid adding extra sauce and dip corn tortillas only briefly instead of soaking them. Finish baking the enchiladas uncovered and let them rest for 5 to 10 minutes before serving so the filling and sauce can settle.

Do I need to cover green chile chicken enchiladas before baking?

Yes. Cover the baking dish with foil for the first 15 minutes so the enchiladas heat through without drying out. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly.

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Two green chile chicken enchiladas with melted cheese, cilantro and chopped tomatoes served on a white plate with lime.

Want more enchilada inspired dishes? Try Chicken Enchilada Casserole, Cream Cheese Chicken Enchiladas and Cheesy Chicken Enchilada Dip

More Enchilada Recipes

Green chile chicken enchiladas baked with melted cheese and topped with cilantro and diced tomatoes.

Green Chile Chicken Enchiladas

4.99 from 238 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
These green chile chicken enchiladas are creamy, cheesy, and full of flavor. This Mexican food recipe is a family favorite for weeknight meals!
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Ingredients 

  • 1 (14-ounce) can green enchilada sauce
  • 8-10 flour or corn tortillas
  • 2-3 cups shredded chicken , about 4 chicken breasts
  • 4 ounces cream cheese , softened
  • 1 (4.5-ounce) can diced green chiles , about 1/2 cup
  • 1 Tablespoon fresh lime juice , optional
  • 1 clove garlic , minced
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded cheese , I prefer a mix of cheddar or pepper jack

Optional toppings: Chopped cilantro, Tomatoes, Olives, Bell peppers, Sour cream, Lime

Instructions

  • Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9×13-inch pan and set aside.
  • In a medium bowl, stir 2-3 cups chicken, 4 ounces cream cheese, 1 clove garlic, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon lime juice, and 1 can green chiles until combined.
  • Spoon 3 Tablespoons into each tortilla and roll it up like a burrito. You may also add 1 Tablespoon cheese inside the tortilla, if desired. Place into the pan.
  • Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
  • Top with cilantro and desired toppings, if desired. Serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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: You can use shredded rotisserie chicken or my favorite shredded chicken. 
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. Bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).

Nutrition

Calories: 251kcal, Carbohydrates: 23g, Protein: 9g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 753mg, Potassium: 124mg, Fiber: 2g, Sugar: 2g, Vitamin A: 460IU, Vitamin C: 8mg, Calcium: 182mg, Iron: 2mg

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