You can add another easy and quick chicken recipe to your repertoire with these Green Chili Chicken Enchiladas. Delicious enchiladas, cheesy and comforting with savory spices are the perfect weeknight meal.
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An enchilada casserole recipe is a great way to use leftover chicken just like homemade pesto lasagna and crispy buffalo tacos. I'm all for simplifying dinner time and using the same ingredients in multiple recipes. The enchilada filling is chicken, spicy green chili sauce, spices and veggies topped with hot and bubbly cheese baked in a casserole dish.
This has quickly become one of my favorite enchilada recipes... though I only have 2 so I'm biased. An OG recipe from RFWS Ground Turkey Enchiladas and it's still on a monthly rotation in our house. Green chilies add the perfect kick to the green chile enchilada sauce making this recipe a bit spicier!
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Why You'll Love this Recipe
- 15 minute prep time. Prepare your dinner in just 15 minutes and let the oven do the work for you.
- Great for meal prep and crowds. Green chicken enchiladas are great for making ahead of time and storing or for a dinner party.
- An easy recipe the whole family will love. Cheesy creamy green chile chicken enchiladas, yum!
Ingredients
- Tortilla selection. I use standard 8" flour or burrito-size tortillas for this recipe. You can use corn tortillas, just remember to wet them before stuffing and folding so they don't break.
- Cooked chicken. I used shredded rotisserie chicken but you can also do any leftover chicken breast or thighs.
- Green enchilada sauce. My favorite brand is Siete but you can easily find other brands at your local grocery store.
- Cheese. I used a Mexican cheese blend but you can use Monterey jack cheese, cheddar cheese or even a hard goat cheese.
- Greek yogurt. To make the enchilada mixture nice and creamy and tone down the spice. You can use cream cheese or sour cream instead.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Have your oven preheated to 400 degrees F. Grab a large skillet and heat oil over medium-high heat. Once hot add in onions and bell peppers. Cook for a few minutes until softened.
- Step 2: Turn down the heat to medium-low. Add in the chicken, spices and green chiles, mix and heat for about 5 minutes. Take off the heat and add Greek yogurt and a little enchilada sauce to the chicken mixture. Mix to combine.
- Step 3: Add ⅓ cup enchilada sauce to the bottom of a 9x13 casserole or baking dish. Fill each tortilla with ⅓ cup of the chicken mixture and roll them up.
- Step 4: Place each tortilla in the baking dish in a row with the seam upside down.
- Step 5: Top the tortillas with the remaining enchilada sauce and the shredded cheese.
- Step 6: Place in the oven and bake for 15-20 minutes. Serve and enjoy!
Recipe FAQs
Enchilada sauce is typically cooked and made with green chilies, garlic, onion, broth, and seasonings, resulting in a smoother, more sauce-like consistency. Salsa verde, made from tomatillos, green chilies, and cilantro, is often raw or lightly cooked, giving it a chunkier texture and fresher flavor.
Usually, red sauce is spicier especially if they use chipotle chilies. However, it depends on what type of chili is used in the recipe. Green chilies can also be very spicy so be sure to read labels.
Heat them briefly before using. You can wrap them in a damp paper towel and microwave them for 20-30 seconds, or warm them on a skillet for a few seconds on each side. This makes them more pliable and less likely to crack.
Sarah's Top Tips
- Prevent soggy enchiladas. Dip your tortillas briefly in enchilada sauce or warm them up in the microwave before filling to prevent them from becoming too soggy.
- Allow the filling to cool. Allow your filling to cool a bit before filling your tortillas to make it easier on your hands. Rolling enchiladas is easier when the filling isn't piping hot!
- Use foil to prevent burnt cheese. I like to add foil over the top for the first 10 minutes of baking to avoid any burnt cheese.
Serving
These Green Chili Chicken Enchiladas are a full meal but you can add some fun toppings or pair it with a side salad for some extra greens.
- A dollop of sour cream or Greek yogurt
- Sliced avocado or easy guacamole
- Refried beans or black bean avocado dip
- Green onions or cilantro
- Fresh green chilis for more heat
Storage & Reheating
- Leftover enchiladas will stay good in the fridge for 3-5 days if properly covered in an airtight container.
- Reheat in the microwave for about 2 minutes or in the oven at 350 degrees F until warmed.
- Make an extra batch and freeze it to enjoy later. Be sure to defrost in the refrigerator overnight before reheating.
Similar Recipes
- Ground Turkey Enchiladas55 Minutes
- Instant Pot Stuffed Pepper Soup30 Minutes
- Stuffed Bell Pepper Casserole1 Hours
- Cilantro Lime Chicken Tacos1 Hours
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Green Chili Chicken Enchiladas
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 3 cups cooked shredded chicken, or rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 (4 ounce) can diced green chiles
- 1 cup Greek yogurt
- 1 (15 ounce) jar or can of green enchilada sauce
- 8 8 inch tortillas, warmed
- ½ cup Mexican cheese
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium-high heat. Add the diced onion and bell peppers and cook for a few minutes until softened.
- Turn the heat to medium-low, add the cooked chicken, spices and green chiles to the pan and mix to combine. Heat for about 5 minutes.
- Add the chicken mixture to a bowl with the Greek yogurt and ⅓ cup of the enchilada sauce.
- Spread ½ cup of the enchilada sauce on the bottom of a 9x13 casserole or baking dish.
- Put ⅓ cup of the chicken mixture onto one side of each tortilla and roll it. Place each tortilla in the baking dish seam side down. Top the tortillas with another ½ cup of the sauce and shredded cheese.
- Bake in the oven on the middle rack for 15-20 minutes until the cheese is bubbly.
Sarah's Tips
- Prevent soggy enchiladas. Dip your tortillas briefly in enchilada sauce or warm them up in the microwave before filling to prevent them from becoming too soggy.
- Allow the filling to cool. Allow your filling to cool a bit before filling your tortillas to make it easier on your hands. Rolling enchiladas is easier when the filling isn't piping hot!
- Use foil to prevent burnt cheese. I like to add foil over the top for the first 10 minutes of baking to avoid any burnt cheese.
- Leftover enchiladas will stay good in the fridge for 3-5 days if properly covered in an airtight container.
- Reheat in the microwave for about 2 minutes or in the oven at 350 degrees F until warmed.
- Make an extra batch and freeze it to enjoy later. Be sure to defrost in the refrigerator overnight before reheating.
KITCHEN TOOLS NEEDED
- 1 Large Skillet
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