Green Chicken Enchiladas

The Best Chicken Enchilada Recipe Ever

Gooey, melty mozzarella and Jack cheese, taco-seasoned shredded chicken, sour cream and corn tortillas, all slathered in mildly tangy green enchilada sauce and baked until your house smells like your favorite Mexican restaurant (in the very best way). With cooked chicken and canned enchilada sauce, this super easy green enchilada recipe is all about getting a delicious dinner on the table fast. For more Tex Mex green chicken goodness, try our easy Green Chicken Enchilada Soup and Green Chicken Chili Soup. 

Key Ingredients

Scroll down for the full recipe with measurements below.

• Shredded chicken: If you’re like us and usually have some cooked Shredded Chicken in the fridge, use that! If not, you can use the meat from a store-bought rotisserie chicken.
• Cheese: Shredded Monterey Jack cheese and mozzarella are two mild, milky cheeses that melt like no other, and meld beautifully with this enchilada recipe’s sour cream-based filling. Shred it yourself for the best melting experience, or use pre-shredded in a pinch.
• Green enchilada sauce: Canned enchilada sauce means tons of flavor (and mild heat) with basically zero work. YAY.
• Sour cream: Cheesy and creamy, the filling for these enchiladas gets its zing from sour cream. Full-fat sour cream will work best here, low-fat is more likely to curdle as the dish bakes.
• Taco Seasoning: We always have our homemade Taco Seasoning handy because we’re obsessed with it (as long time readers will know) but store-bought is fine.
• Tortillas: Corn tortillas are our favorite (you could even use Homemade Tortillas if you wanted to!) but it’s fine to swap in flour tortillas if that’s your preference.

How To Make Chicken Enchiladas

Our easy green chicken enchilada recipe is weeknight ready and guaranteed to please everyone from starving spouses to picky toddlers. 

1. Make the cheesy chicken enchilada filling: Chicken, cheese, sour cream and taco seasoning. It already tastes good! 
2. Fill the tortillas! One by one, dip the tortillas in the green enchilada sauce (so that both sides have the delicious sauce) and then fill them with the chicken filling. Roll it up, set it in your pan, and repeat until the filling is gone and the dish is full of enchiladas. 
3. Pour even more green enchilada sauce over the pan, top with a little more cheese, and bake until bubbly.

What To Serve With Chicken Enchiladas

Clearly, these creamy chicken enchiladas can stand alone, as they have all of the most important food groups covered: cheese, chicken, more cheese and sour cream. But, a lot of delicious things go with chicken enchiladas, too. 

• Enchiladas are a great excuse to whip up a big batch of our Perfect Guacamole!
• If you feel like this meal could use some veggies (it could), this crunchy, easy Cabbage Pico De Gallo would make a terrific counterpoint to these cheesy chicken enchiladas.
• Fry up some Homemade Corn Tortilla Chips to serve with the enchiladas—they’d be perfect for scooping up the cheesy green sauce at the bottom of the baking dish.
• A simple side salad with lime vinaigrette or if you have extra time we recommend our Tex-Mex Salad with Creamy Oregano Dressing.
• Mexican Brown Rice or Cilantro Lime Rice
• Refried or Black Beans

How To Store + Freeze

Enchiladas make great leftovers, and will keep well in the fridge for up to 4 days. You can also freeze them for up to 3 months.

To refrigerate: Let cool completely, then cover the baking dish with foil or transfer to airtight containers.

To freeze: Let them cool completely first. Then wrap them tightly in plastic wrap and then foil, and label them clearly before storing them in the freezer.

To reheat:

• From refrigerated: Bake covered at 350°F for 20-25 minutes until heated through.
• From frozen: Thaw overnight in the refrigerator, then bake covered at 350°F for 20-25 minutes, or bake from frozen at 350°F for 45 minutes (covered for the first 30 minutes.)

Easy Dinner Inspiration A-Plenty

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