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Green Chicken Enchiladas

September 3, 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).

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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

Ingredients

  • 2 ½ cups cooked, shredded chicken
  • 2 tablespoons taco seasoning
  • 2 ⅓ cups mozzarella, shredded
  • 2 ⅓ cups monterey jack, shredded
  • ¾ cup sour cream
  • 10 corn tortillas, (6-inch)
  • 1 (28 oz) can green enchilada sauce

Method

  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
  • Calories 542
  • Protein 34 g
  • Carbohydrates 13 g
  • Total Fat 18 g
  • Dietary Fiber 0 g
  • Cholesterol 139 mg
  • sodium 1310 mg
  • Total Sugars 5 g

Green Chicken Enchiladas

Questions & Reviews

Join the discussion below.

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  • Jenny

    If I prepared these but not cooked them yet and freezer them how long should I put them in the oven for?

    If you are wanting to cook them straight from frozen cover them with foil and cook 45-50 minutes at 350 degrees. Remove the foil for the last 5-10. minutes.

  • Linda

    Can I Make this ahead of time without tortillas getting soggy?

    Yep! It will work great!

  • Nona

    Can you use flour tortillas?

    You can, the texture turns out extremely different so it really depends on your preference.

  • Hannah

    Hi! We love this recipe and have made dozen of times! I'm curious about making them ahead of time. Would you recommend baking and then freezing, OR preparing, freezing and then baking? Thank you!

    Hi Hannah! Thanks, we are so glad you love these! You. honestly could do either. If you freeze before baking we recommend thawing in the fridge before baking.

  • Sandy

    Is there a substitute for the sour cream?

    You could you plain greek yogurt.

  • Emily

    These are fabulous. My husband, toddler and baby also loved them.

    YAY! So glad you all loved them. Thanks Emily.

  • Kiwigirl

    These were absolutely delicious! Will definitely be making them again and again. So good.
    PS I figured out to stack the tortillas. Worked great. ;)

    Thanks, we are so glad you loved them!

  • Jennifer

    These are so delicious and easy to make. I’m making them again tonight. Way way better than restaurant enchiladas in my opinion. Thank you for the wonderful recipe!

    Thanks Jennifer, that is such a compliment. Glad you love them!

  • Heidi

    These were so good. I added a 4oz can of diced green chilis and 1/2 of a yellow onion, finely diced and it was incredible. So much so that I'm making them again tonight for the 2nd time in less than 2 weeks. A great shortcut is using rotisserie chicken!

    Thanks Heidi, so glad you loved it!

  • 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!