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Green Chicken Enchiladas

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 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

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 (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
  • 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.

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  • Margaret

    Can these be frozen before baked

    Yep! Just thaw before baking.

  • Kellie

    Do you use white or yellow corn tortillas?

    Either is great! We've done both.

  • Denn

    I’m doing two pans of your recipe of Green Enchilada's for a Birthday tomorrow. Am I able to make them in the morning and refrigerator them to bake late afternoon??? Will appreciate your help. Thank you

    Absolutely! Hope you enjoy!

  • Bev

    Are the calories for 2 enchiladas?

    Yes, hope you enjoy Bev!

  • Mel

    Is this recipe gluten free?

    yep! hope you enjoy mel!

  • 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!

    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.

  • Nicole

    This is an awesome recipe for homemade chicken enchiladas. My husband loves enchiladas and I wasn’t a big fan until I found this recipe. Easy and delicious. I highly recommend it. It’s become a family favorite.

    Thanks NIcole, so happy your family loves these!

  • Bob

    The math in this recipe doesn't add up. 4 cups of chicken plus 4 cups of cheese is 8 cups plus the sour cream. The recipe says spoon 1/3 of a cup of this mixture into a tortilla. This would make 24 enchiladas. The recipe says to use 10 tortillas instead of 24.

    I end up using both a 9x13 and a smaller size to fit all 24 enchiladas.

    Very good thought. Made it many times.

    Great. We will retest it and edit the recipe accordingly. Glad you love the recipe.

  • Aimee

    These were wonderful!!!

    Thanks Aimee, so happy you loved them!

  • Twila

    I made the Green Chicken Enchiladas a couple nights ago. Absolutely delicious! Miraculously, because are children are still young with small stomachs, we had extra.
    Immediately I put a fork on top of that container. It's my bedtime snack for as ling as it lasts. This treat doesn't get the dignity of being lunch someday this week, it's getting snarffed four forkfuls at a time whenever I can sneak some - like only the most indulgent desserts!

    I'm newly 2nd trimester with my fifth child and this recipe was recommended by my BabyCenter app. Best recipe rec in a long time. It's going into the family meal rotation 😋

    Aw thanks Twila, we are so happy you loved it and so great to hear it made rotation! Congrats on baby #5!