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Green Chicken Enchiladas

June 11, 2024

Creamy, cheesy, and so very easy—these comforting chicken enchiladas are slathered in tangy green enchilada sauce and are everything you’re craving today (and, let’s be honest, every day).


homemade green chicken enchiladas in a casserole dish made with chicken, cheese, sour cream and taco seasoning
Photography by Gayle McLeod

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). Oh yes, this is the chicken enchilada recipe you’ve been looking for.

cheese, chicken, sour cream, green enchilada sauce, taco seasoning and cilantro in bowls for green chicken enchiladas
shredded chicken, shredded cheese, taco seasoning and sour cream in a bowl to make enchilada filling
shredded chicken, shredded cheese, taco seasoning and sour cream being stirred in a bowl to make enchilada filling
corn tortillas being dipped in green enchilada sauce in a skillet

How To Make Chicken Enchiladas

Our easy green chicken enchilada recipe is weeknight ready and all but guaranteed to please everyone from starving spouses to picky toddlers. Here’s how to make these simple sour cream chicken enchiladas:

  1. Season some shredded chicken—if you’re like us and usually have some cooked chicken in the fridge, use that! If not, you can use the meat from a store-bought rotisserie chicken.
  2. Toss the chicken with shredded Monterey Jack cheese and mozzarella—these mild, milky cheeses melt like no other, and meld beautifully with this enchilada recipe’s sour cream-based filling.
  3. Warm the tortillas and give them a dip in some green enchilada sauce (from a can—this recipe is all about ease) before you fill and bake them.
  4. Fill, roll and arrange the tortillas in a 9x13 inch baking dish. Pour green enchilada sauce over the whole gorgeous mess, top with a little more cheese, and bake until bubbly. Since the chicken is cooked, all the bake needs to do is help the whole thing cohere—once the cheese is really melted and bubbling, your green enchiladas are done!
a corn tortilla dipped in green enchilada sauce on a plate with chicken enchilada mixture on top
rolled green chicken enchiladas lined up in a casserole dish
rolled green chicken enchiladas lined up in a casserole dish topped with green enchilada sauce
rolled green chicken enchiladas lined up in a casserole dish topped with green enchilada sauce and shredded cheese

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—they’re a great excuse to whip up a big batch of our perfect guacamole! Or, 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. Or, throw caution to the wind and 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.

homemade green chicken enchiladas filled with chicken, cheese, sour cream and taco seasoning

Tools You’ll Need:

Shredded chicken enchiladas are just a few tools away! Nothing fancy—all you’ll need for this quick and easy enchilada recipe is:

homemade green chicken enchiladas in a casserole dish made with chicken, cheese, sour cream and taco seasoning
homemade green chicken enchiladas in a casserole dish made with chicken, cheese, sour cream and taco seasoning

They’re the Best Enchiladas Ever—Right?

Not to brag, but actually we’re fully bragging. Our white chicken enchilada recipe is so good, right? We hope you felt like your version of these chicken enchiladas was brag-worthy, too! Snap a photo of your finished enchiladas and maybe even a video of the lucky people you fed them to. Tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

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Green Chicken Enchiladas

  • Serves: 5
  • Prep Time:  20 min
  • Cook Time:  25 min
  • Calories: 542


  • 2 1/2 cups cooked, shredded chicken
  • 2 tbsp taco seasoning
  • 2 1/3 cups mozzarella, shredded
  • 2 1/3 cups monterey jack, shredded
  • 3/4 cup sour cream
  • 10 (6-inch) corn tortillas
  • 1 (28 oz) can green enchilada sauce


  1. Preheat oven to 375°F.
  2. In a large bowl combine shredded chicken, 1 1/2 cups of the mozzarella and 1 1/2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
  3. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
  4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seem side down) in a 9X13 baking dish and repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
  6. Bake for 25 minutes, until cheese is bubbling.

Nutrition Info

  • Per Serving
  • Amount
  • Calories542
  • Protein34 g
  • Carbohydrates13 g
  • Total Fat18 g
  • Dietary Fiber0 g
  • Cholesterol139 mg
  • sodium1310 mg
  • Total Sugars5 g

Green Chicken Enchiladas

Questions & Reviews

Join the discussion below.

  • Sandy

    Is there a substitute for the sour cream?

    You could you plain greek yogurt.

  • Cheryl

    Made this recipe/dish. I added 4oz Cream Cheese to mixture along with extra shredded chicken. Awesome! Shared w/neighbor...she couldn't say enough feel good "OMG" this is delicious, can I get recipe!! TY.

    Thanks Cheryl, we are so glad you both loved it!

  • Joe

    What quantity of the 28 ounces of enchilada sauce is getting warmed in the skillet?

    You can heat all of it. After you fill the enchiladas you pour the remaining sauce over top. hope you enjoy!


    can you make them and put n freezer uncooked


  • Kristin

    Is there a brand of green enchilada sauce you prefer?

    we've used lots! Las Palmas and La Victoria are both great and can be found at most any grocery store.

  • Dede

    This is so easy and delicious. The second time I prepared them, I took it one step further and didn’t heat the tortillas. I layered them for a Mexican Lasagna type of dish. Also, doubled the recipe and made one pan using red sauce and one green sauce. This recipe is a keeper!

    Thanks Dede, so glad you love it!

  • Chad

    Easy recipe and super tasty! Adding this one to a more regular rotation. Thinking about adding some sautéed mushrooms and cherry peppers to get some veg in there.
    Thanks MP!

    Thanks Chad, we are so happy you loved it!

  • Grace

    I can’t tell you how many times I have made these. They are super easy to make and so delicious. I would say that that are better than a restaurants.

    Wow, such a compliment, thanks Grace! We are thrilled you love them!

  • Lee

    Loved this

    Thanks Lee, glad you loved it!

  • Rita

    I didn’t have Monterey Jack so I used Mexican 3 cheese blend. I only had 8 tortillas so everything was cut back a bit. When I dipped the first tortilla in my Sprouts green sauce it tore so I just cupped each warm tortilla in my hand and filled, spooned on a bit of the green sauce, rolled, put it in the pan then covered with sauce. That worked much better for me.
    This recipe was very easy and received rave reviews from my son and husband.

    Thanks Rita, glad you enjoyed these! As for the tortillas make sure they are flexible after microwaving them in the damp towel, this helps them not tear while rolling or if you have a tortilla warmer that works wonderfully as well.