Comforting, tangy, and just a little creamy—these Green Chile Enchiladas with Chicken are the kind of weeknight dinner that doubles as party food. Bright salsa verde, mild green chiles, melty Monterey Jack, and tender chicken come together in a luscious sauce that soaks into soft tortillas. Serve with a squeeze of lime, a dollop of sour cream, and plenty of cilantro for freshness. Whether you use flour or corn tortillas, these enchiladas are easy to assemble and bake, and they always disappear fast.

Why you’ll love this recipe

Speedy: Uses cooked chicken and a quick, pan-made green chile sauce.
Creamy but bright: Sour cream and salsa verde balance richness with brightness.
Flexible: Use flour or corn tortillas depending on preference and availability.
Family-friendly: Mild heat from green chiles and a touch of cayenne keeps spice approachable.

Ingredients

Yields: about 8–10 enchiladas with 8–10 medium flour tortillas or 10–12 corn tortillas, depending on how full you fill them.

4 cups shredded or chopped chicken*
3 cups shredded Monterrey Jack cheese, divided
8–10 medium flour tortillas or 10–12 quality corn tortillas like La Tortilla Factory
2 tablespoons unsalted butter
2 tablespoon olive oil
1/2 cup chopped onion (may sub 1 teaspoon onion powder)
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1 cup homemade salsa verde (or storebought – I like mild Herdez)
14 oz. can mild diced green chilies, not drained
1 tsp each ground cumin, chicken bouillon
1/2 tsp salt
1/4 tsp cayenne pepper
1 cup sour cream
Garnishes: sour cream, tomatoes, avocados, cilantro, chips, freshly squeezed lime, hot sauce

Note on the chicken: The recipe calls for 4 cups shredded or chopped chicken. Use your preferred cooked chicken—poached, roasted, or leftover rotisserie-style chicken. If you don’t have pre-cooked chicken, you can quickly simmer boneless, skinless chicken breasts or thighs in water with aromatics until cooked through, then shred.

Equipment

Large skillet or sauté pan
Whisk and wooden spoon
9×13-inch baking dish (or similar)
Cheese grater (if shredding your own Monterey Jack)
Aluminum foil (optional)

Step-by-step directions

Follow these steps in order for the best results. The directions are rewritten for clarity while keeping the original ingredient amounts and sequence intact.

1. Preheat and prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-size casserole dish.
Shred or chop the chicken so you have 4 cups ready. Grate or measure 3 cups of Monterrey Jack cheese and set aside 1 cup for topping; keep 2 cups for filling.
If using onions, chop 1/2 cup. Mince 4 garlic cloves.

2. Make the green chile sauce

In a large skillet over medium heat, melt 2 tablespoons unsalted butter together with 2 tablespoon olive oil.
Add the 1/2 cup chopped onion and cook until softened and translucent, about 4–6 minutes. If you’re using onion powder instead, wait to add it later with the spices.
Add the 4 minced garlic cloves and cook for 30–60 seconds, stirring, until fragrant but not browned.
Sprinkle 1/4 cup all-purpose flour over the onion and garlic mixture. Stir constantly for 1–2 minutes to cook the flour and form a smooth roux. This helps thicken the sauce.
Gradually whisk in 2 cups low sodium chicken broth, a splash at a time, until the mixture is smooth and slightly thickened.
Whisk in 1 cup salsa verde and the entire 14 oz. can of mild diced green chilies (do not drain). Stir until combined and simmer gently for 2–3 minutes.
Stir in 1 teaspoon ground cumin, 1 teaspoon chicken bouillon, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Taste and adjust salt or cayenne if needed. If you used onion powder earlier, add 1 teaspoon now.
Remove the skillet from the heat and stir in 1 cup sour cream until the sauce is creamy and smooth. This creates the signature silky green chile sauce for the enchiladas.

3. Assemble the enchiladas

Pour about 1/3 to 1/2 cup of the green chile sauce into the bottom of the prepared baking dish and spread it into an even layer. This prevents the tortillas from sticking and gives extra flavor in every bite.
Lay out your tortillas. If you’re using flour tortillas, you can use them as-is. For corn tortillas, you may soften them briefly by wrapping a stack in a damp paper towel and microwaving for 20–30 seconds or warming them in a skillet until pliable.
Divide the filling among the tortillas: in each tortilla place a few tablespoons of shredded chicken, a sprinkle of the 2 cups shredded Monterrey Jack cheese reserved for the filling, and a little sauce. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat until the dish is full—about 8–10 flour tortillas or 10–12 corn tortillas, depending on size and how much filling you use.
When all the enchiladas are arranged in the pan, pour the remaining green chile sauce evenly over the tops, ensuring all tortillas are well coated.
Sprinkle the reserved 1 cup shredded Monterrey Jack cheese evenly over the sauced enchiladas.

4. Bake

Cover the baking dish with foil (optional: spray the underside of the foil with cooking spray to prevent sticking) and bake in the preheated 350°F oven for 15 minutes.
Remove the foil and continue baking for another 5–10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
If you like a lightly browned top, you can broil for 1–2 minutes at the end—watch closely to prevent burning.

5. Rest and garnish

Remove the dish from the oven and let the enchiladas rest for 5 minutes to set slightly; this helps them hold together when serving.
Top with dollops of sour cream, chopped tomatoes, sliced avocados or diced, a generous handful of chopped cilantro, and a squeeze of freshly squeezed lime. Serve with tortilla chips and hot sauce on the side for extra crunch and heat.

Troubleshooting and tips

Too thin sauce? If the sauce seems thin before mixing in the sour cream, simmer a bit longer to reduce and thicken, or whisk in a tiny bit more flour dissolved in cold water and simmer until thickened.
Make ahead: Assemble the enchiladas and refrigerate, covered, up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Cheese choices: Monterrey Jack melts beautifully and keeps the dish mild and creamy. For a sharper bite, swap a cup of the cheese for a mild cheddar.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through.

Serving suggestions

These Green Chile Enchiladas with Chicken pair perfectly with a crisp green salad, Mexican rice, or refried beans. Serve with extra lime wedges, chips, and salsa for scooping. A chilled cerveza or a tangy margarita complements the creamy, tangy sauce beautifully.

Notes on ingredients and substitutions

If you have a mild preference, choose a mild store-bought salsa verde like Herdez or a homemade verde made from tomatillos, cilantro, and jalapeño. Using mild ingredients keeps the dish family-friendly while preserving flavor.
The 14 oz. can of mild diced green chilies should be used with their juices—don’t drain—so you capture all the flavor in the sauce.
Low sodium chicken broth helps control the seasoning; adjust salt to taste after combining all ingredients.
Chicken bouillon is included for depth; if you prefer not to use it, you can add a little extra salt and a pinch of sugar to round the sauce.

Nutrition (approximate per serving)

Nutrition will vary by brand and specific ingredients. These enchiladas are rich in protein from the chicken and cheese, and the sauce provides calcium from the dairy. Use low-fat dairy options to reduce calories if desired, and opt for corn tortillas for a slightly lower-carb option.

Final thoughts

These Green Chile Enchiladas with Chicken are a go-to for weeknights or casual gatherings when you want something that feels special without a lot of fuss. The sauce is the star—creamy, tangy, and packed with green chile flavor—while the shredded chicken and melty Monterrey Jack make every bite satisfying. Keep the garnishes bright and fresh: avocado, cilantro, lime, and a sprinkle of tomatoes to cut through the richness. Enjoy!

Green Chile Enchiladas with Chicken

Creamy green chile enchiladas filled with shredded chicken and Monterey Jack for a comforting, family-friendly dinner.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

4 cups shredded or chopped cooked chicken *see Notes for cooking method
3 cups Monterey Jack cheese shredded, divided
8-10 flour tortillas medium, or 10-12 quality corn tortillas
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup onion chopped (may substitute 1 tsp onion powder)
4 garlic cloves minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup salsa verde homemade or store-bought (mild recommended)
14 oz mild diced green chilies canned, not drained
1 teaspoon ground cumin
1 teaspoon chicken bouillon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup sour cream
sour cream (for serving)
tomatoes for serving, chopped
avocados for serving, sliced
cilantro for serving
chips for serving
freshly squeezed lime for serving
hot sauce for serving

Equipment

9x13 Baking Dish
Large saucepan
cast iron or medium skillet
Mixing Bowl
Whisk
Spatula or tongs

Method

Preheat the oven to 350°F (175°C).
If using corn tortillas, heat enough canola or vegetable oil in a skillet to cover the bottom over medium-high heat and quickly fry each tortilla about 10 seconds per side until soft with a few bubbles; drain on paper towels. (This step is optional; skip for flour tortillas.)
Make the green chile sour cream sauce: melt the butter with the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté about 3 minutes until softened.
Stir in the flour and minced garlic and cook 1–2 minutes until fragrant and thickened. Reduce heat to low and slowly whisk in the chicken broth until smooth.
Whisk in the salsa verde, diced green chilies (with their juices), chicken bouillon, cumin, salt, and cayenne. Bring to a boil, then simmer until the sauce thickens.
Remove the sauce from the heat and stir in 1 cup sour cream until combined; set aside.
Prepare the filling: place the shredded chicken in a large bowl and stir in 1 cup of the green chile sour cream sauce and 2 cups of the shredded Monterey Jack cheese until evenly combined.
Spread about 1/2 cup of the sauce thinly over the bottom of a lightly greased 9×13 baking dish.
Place approximately 1/2 cup of the filling in the center of each tortilla, roll up tightly, and arrange seam-side down in the prepared baking dish.
Pour the remaining green chile sour cream sauce evenly over the rolled enchiladas and sprinkle the remaining 1 cup of shredded cheese on top.
Bake uncovered at 350°F (175°C) for 30–35 minutes, until the cheese is melted and the center is hot. If desired, broil briefly until the cheese is golden brown.
Serve topped with additional sour cream, chopped tomatoes, avocado slices, cilantro, a squeeze of lime, and hot sauce as desired.