These green chili chicken enchiladas are an easy, comforting weeknight dinner made with tender shredded chicken, savory green chile enchilada sauce, and plenty of melty cheese. Everything is layered into a casserole-style bake, making this recipe simple to assemble and perfect for using up leftover or rotisserie chicken.
With just about 15 minutes of prep time, this green chili chicken enchilada casserole is a great option for busy weeknights, meal prep, or feeding a crowd. Tender chicken is mixed with savory green chile enchilada sauce, spices, and vegetables, then baked under a layer of hot, bubbly cheese for a comforting, no-fuss dinner.
Casserole-style enchiladas are also a great way to use leftover chicken, similar to my homemade pesto lasagna and crispy buffalo tacos. If you're looking for a more traditional rolled enchilada option, my Ground Turkey Enchiladas are another reliable, weeknight-friendly favorite.
Ingredients
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 seam-side down in the baking dish.
- 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!
Sarah's Top Tips
- Warm tortillas briefly in the microwave or on a skillet before filling to make them more pliable. You can also dip them lightly in enchilada sauce to help prevent cracking without making them soggy.
- 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 on their own, but you can add toppings or sides like:
- 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
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Green Chili Chicken Enchiladas
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See the full post for extra tips and photos
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, or sour cream
- 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.1 tablespoon olive oil, 1 yellow onion, 2 green bell peppers
- 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.3 cups cooked shredded 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
- Add the chicken mixture to a bowl with the Greek yogurt and ⅓ cup of the enchilada sauce.1 cup Greek yogurt, 1 (15 ounce) jar or can of green 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.8 8 inch tortillas, ½ cup Mexican cheese
- Bake in the oven on the middle rack for 15-20 minutes until the cheese is bubbly.
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