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Green Chicken Enchiladas

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 421
Cheesy Green Chicken Enchiladas in a pan with serving spoon

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).

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.

ingredients for Green Chicken Enchiladas cheese, tortillas cilantro and sour cream
chicken, taco seasoning, cheese and sour cream in a bowl for enchilada filling.
chicken filling in a bowl for Green Chicken Enchiladas
corn tortilla being dipped in warm green Green Enchilada sauce in a pan
Corn tortilla on a plate with enchilada filling

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!
Green Chicken Enchiladas rolled up in a pan
Green Chicken Enchiladas rolled up in a baking dish with extra sauce
Green Chicken Enchiladas in a pan with cheese on top
Green Chicken Enchiladas with melted cheese and cilantro

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.

close up of Green Chicken Enchiladas in a pan with melted cheese and cilantro garnish
cheesy Green Chicken Enchiladas in a pan with serving spoon

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:

Green Chicken Enchiladas with melted cheese and extra sauce

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!

Green Chicken Enchiladas

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 421


  • 4 cups Cooked, shredded chicken
  • 2 tbsp Taco seasoning
  • 3 cups Mozzarella, shredded
  • 3 cups Monterey jack, shredded
  • 1 cup Sour cream
  • 10 10” corn tortillas
  • 1 (28 oz) can Green enchilada sauce


  1. Preheat oven to 375°F.
  2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 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 (see 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
  • Calories 421
  • Protein 24 g
  • Carbohydrates 28 g
  • Total Fat 23 g
  • Dietary Fiber 3 g
  • Cholesterol 79 mg
  • sodium 1396 mg
  • Total Sugars 2 g

Green Chicken Enchiladas

Questions & Reviews

Join the discussion below.

  • Alma

    Can I use flour tortillas?

    Sure can!

  • Marlene Keplinger

    Can this be made ahead and frozen?

    Because of all of the dairy in this one, it doesn't freeze super well. Sorry about that!

  • Mary

    Can I use salsa verde instead of green enchilada sauce? If so, would I use the same amount? Thanks for your help!

    Yes, you can. I would use the same amount.

  • Cindy L Constantine

    Can we make them a day ahead before baking. And then just bake the next day?

    You bet!!

  • john t alger


    You sure can!

  • Autumn Martin

    These enchiladas are really good. The only thing I do is add sautéed onions and I put the tortilla in oil that way it can crisp up before putting in the oven.

    So glad you enjoy them Autumn! Thanks for trying them out and letting us know how it went!

  • Megan Rose

    I wish I new how to post a photo because I knocked these out of the park for my picky partner. I pan cooked 2 large chicken breasts 1.4lbs, slicing them horizontally to cook easier as 4 pieces. Seasoned them well with Old Bay. Shredded that.

    I used one 8oz bag of cheese for the mix and half of another for the topping, also used flour tortillas for the moisture factor. I used 2/3 cup of sour cream because my partner doesn’t like it so I wanted to somewhat-hide it! I also added far more seasoning than 2 table spoons, but that’s just me & my love of old bay. I didn’t end up using the whole 28oz of sauce, maybe around 5/6 of it.

    Add ons: pico! 2 tomatoes (chopped), 1 green bell pepper (finely diced), 1/5 onion (finely diced) with 2 squeezed limes (use a knife to get a majority of the lime in the bowl and some salt / pepper.

    Instant classic.

    So glad you and your partner enjoyed them Megan!

  • Darla Linkins

    This recipe is amazing! Will definitely be making this again.

    Thanks Darla! Glad you enjoyed it!

  • Stella

    Made these last night and they were a hit!! Very easy and quick to make. I used rotisserie chicken and shredded it myself. Served them with a dollop of sour cream and they were perfect.

    sounds delicious!

  • Banu King

    Knowing I had some rotisserie Chicken to use up, I just randomly looked up a recipe for green chicken enchiladas and found this one. I picked it because I had everything and it seemed quick and easy.

    My family absolutely loved it, and I won't be looking at any other recipes.. This is the one!

    Wow! Great to hear! Now I need to add it to my dinner rotation this week!