Delicious green chili chicken enchiladas the whole family will enjoy. It’s an easy casserole recipe topped with a tangy sauce and cheese, then baked until hot and bubbly.

Table of Contents

1. Chicken selection
2. Cook the chicken
3. Make the filling
4. Tortilla selection
5. Green chili sauce
6. How to make green chili chicken enchiladas
7. Bake the casserole
8. Serve this with
9. FAQ
10. Green Chili Chicken Enchiladas Recipe

Grab your casserole dish if you’re looking for an easy chicken dinner with plenty of servings. When I’m not serving my classic chicken enchilada recipe with a spicy red sauce, I switch things up by using green chiles. This meal has tender pieces of shredded chicken mixed with savory spices, sour cream, and fire-roasted chiles.

Wrap the chicken mixture in warm tortillas, pour the green chile enchilada sauce on top, and lots of cheese! Baking melds all of the delicious flavors together. The benefit of this recipe is that it just takes 30 minutes to prepare, so you can pop it in the oven when you’re ready to eat! Serve with a savory side dish like Mexican rice and pinto beans for a complete meal.

Chicken selection

I use boneless skinless chicken breasts for a quick-cooking, lean protein option. Chicken thighs also work great if you prefer dark meat. To ensure juicy, evenly cooked pieces, cut the breast in half crosswise to make two cutlets. Flatten with a meat mallet to achieve a 1/2-inch thickness. You do not need to do this step with thighs.

You can use store-bought rotisserie chicken or leftover roasted chicken for quicker prep. Just shred the chicken into smaller pieces. You will need three cups of shredded meat.

Cook the chicken

The flattened chicken is simply seasoned with salt and pepper on the surface to enhance the savory notes. Pan-sear over medium heat for about 4 to 6 minutes per side. The golden brown crust adds a ton of flavor. The chicken is ready when it reaches 160 to 165ºF (71 to 74ºC). For dark meat, target around 170ºF (77ºC). Make sure to let it rest for 10 minutes before shredding to allow the juices to redistribute and stay in the meat.

I like to use two forks or my hands, if cool enough, to break down the meat into bite-sized pieces. If you haven’t tried my alternative shredded chicken method, it’s super juicy, and no extra cutting or flattening is required. Just season, sear, pour in some stock, cover, and steam. If you have more time, try my slow cooker chicken breasts.

Make the filling

Once the shredded chicken is ready, it’s time to boost the flavor! Simple seasonings like salt, pepper, ground cumin, and garlic powder make the meat tastier. If you want it spicier, add chipotle chili powder or cayenne. If smokiness is something you enjoy, sprinkle in smoked paprika. Sliced green onion adds a delicate allium taste.

Sour cream adds creaminess, but plain Greek yogurt or cream cheese are tasty substitutes. I use canned and diced fire-roasted chiles to give bursts of chili flavor. You can purchase mild or hot, depending on your spice tolerance. If you prefer freshly diced peppers or roasting your own, go for it! A sprinkle of Pepper Jack and cheddar cheese binds everything together.

Tortilla selection

Chef’s choice! For these green chile chicken enchiladas, I use white corn tortillas. Yellow corn gives a more robust grain flavor. Corn tortillas are delicate, so be careful heating and handling the wraps. Flour tortillas are the way to go if you prefer a studier and chewier texture. Choose tortillas 6-inch wide to make the individual enchiladas.

I warm them over medium heat to add toasted flavor to the surface. Ten to fifteen seconds on each side is all you need. Cover them with a towel between batches to keep them warm and pliable. Otherwise, they will harden. If you’re adventurous, you can make homemade flour or corn tortillas. For a grain-free option, try my cassava tortillas.

Green chili sauce

For convenience, you can use canned green chile enchilada sauce. The store-bought options are typically mild, but the heat can be adjusted to your taste. The mixture is typically a combination of cooked green chile peppers and jalapenos blended with water or stock. Seasonings like salt, onion powder, garlic powder, and vinegar are added to balance the heat and enhance the flavor.

Cornstarch or other thickening agents may be added so that the sauce clings to the tortillas when poured on top. If you have more time, homemade sauce is always better to make using your favorite peppers, or swap in salsa verde if you enjoy tomatillos.

How to make green chili chicken enchiladas

This recipe comprises the shredded chicken mixture, a mild green chile sauce, tortillas, and cheese. Add 1/3 cup of the chicken mixture to each warmed tortilla, then wrap it up into a cigar shape. Place each stuffed tortilla seam-side down in a 13 by 9-inch baking dish. You can fit five tightly packed rolls in a row.

I always add chile sauce to the bottom of the pan to prevent sticking, and it flavors the underside of the enchiladas. Pour the remaining enchilada sauce on top, then generously add the cheese. I use Pepper Jack and mild cheddar as they contain a lot of moisture for beautiful melt. At this point, you can cover and refrigerate for up to 2 days or freeze for up to 1 month.

Bake the casserole

Cover and bake the enchiladas in a preheated oven at 400ºF (204ºC). This will quickly warm up the wraps and melt the topping into a gooey layer of cheese. I find that baking uncovered can create dry, crispy edges of the tortillas. It takes about 15 to 20 minutes then dinner is ready.

Serve this with

FAQ