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Green Chicken Enchiladas

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 629
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: 629


  • 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.

Green Chicken Enchiladas

Questions & Reviews

Join the discussion below.

  • Elizabeth

    Can you freeze this -- it has sour cream...

    Because of the dairy, I wouldn't recommend freezing this.

  • Katie

    Can you make with a can of red enchilada sauce? That's what I have on hand.


  • semmas

    Do you really need to "dip" the tortillas in the enchilada sauce before assembling? It makes such a huge mess.

    We suggest using tongs for ease, but if you want to skip this step, just make sure your tortillas are warmed so they don't crack when rolling.

  • Stephanie Ramos

    What kind of sides do u make with this?

    Rice and beans!!!

  • Phil4_4_7

    Please don't frown upon my question, however, would this work with flour tortillas?

    Yes!! We like it with flour too! Enjoy!

  • Steve Wolf

    I'll add a garnish of either olives or jalapenos next time as well.Also - add sautéed onions and garlic - was fantastic. Not sure why this - or any enchilada recipe, wouldn't have onions!

  • Robin Barry

    Enchiladas are my go-to for using up cheeses that are close to expiring...I used sharp cheddar, mozzarella, goat cheese, and some feta. I love the way the goat cheese gave the filling a bit of extra zip. I also used plain, nonfat, Greek yogurt instead of sour cream as it cuts the fat a bit. I too used salsa verde and hatch green chili salsa. Because it was a bit thin, I used some chicken stock with flour as a thickener to help the sauce a bit. A couple of dashes of cumin made it taste more like actual enchilada sauce (to me).I like your simple method of preparation for this recipe and that it is flexible with ingredients. So delicious.

  • Lauren Swan

    Homerun! Even better the next day.

    Yay! So glad to hear!