These Green Chili Chicken Enchiladas are bright, cheesy, and comforting—perfect for weeknight dinners or a casual weekend gathering. With tender shredded chicken, melty Colby Jack (or a Mexican blend), and a tangy-tomato-free green chile enchilada sauce, every bite feels like a warm hug. The recipe is straightforward, forgiving, and ready in about an hour. Follow the clear, step-by-step instructions below to assemble and bake a pan of enchiladas that will disappear fast.

Why you’ll love this recipe

Fast assembly: Shredded cooked chicken and ready-made green chile enchilada sauce speed up the process.
Comfort food with brightness: The green chiles add a lively, mild heat that balances the richness of the cheese and sour cream.
Customizable: Use corn tortillas for a traditional texture or swap to small flour tortillas if you prefer.

Ingredients

2 cups shredded cooked chicken
2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
1 (4-ounce) can chopped green chiles
Garlic salt and pepper to taste
1 (28-ounce) can Las Palmas green chile enchilada sauce
8 (6-inch) corn tortillas
1 cup sour cream

Equipment

9×13-inch baking dish or similar-size casserole dish
Mixing bowls
Spatula and spoon
Aluminum foil (optional)
Oven preheated to 350°F (177°C)

Flavors and substitutions

If you like a bit more heat, choose green chiles labeled medium or hot. If you prefer a creamier filling, fold an extra 2 tablespoons of sour cream into the chicken mixture. For a vegetarian option, substitute the chicken with an equal amount of well-seasoned shredded jackfruit or cooked shredded mushrooms.

Step-by-step directions

Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish or a similar-size casserole dish to prevent sticking.
In a medium bowl, combine 2 cups shredded cooked chicken, the entire 4-ounce can of chopped green chiles, and 1 cup of the shredded Colby Jack cheese or Mexican blend. Season the mixture with garlic salt and pepper to taste. Stir until the ingredients are evenly distributed.
Pour about 1 cup of the 28-ounce can of Las Palmas green chile enchilada sauce into the bottom of the prepared baking dish and spread it into an even layer. This will prevent sticking and add flavor to the base of the enchiladas.
Warm the 8 (6-inch) corn tortillas to make them pliable. You can heat them briefly in a dry skillet, wrap them in a damp paper towel and microwave for 20–30 seconds, or warm them in the oven wrapped in foil for a few minutes. Warming prevents the tortillas from cracking while you roll them.
Working with one tortilla at a time, spoon approximately 1/8 of the chicken mixture down the center of each warm tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat until all 8 tortillas are filled and arranged in the dish.
Pour the remaining green chile enchilada sauce evenly over the tops of the rolled tortillas so they are well coated. Sprinkle the remaining 1 cup of shredded Colby Jack cheese or Mexican blend over the sauced enchiladas in an even layer.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and continue baking for an additional 10–12 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are lightly browned.
Remove the enchiladas from the oven and let them rest for 5 minutes. While they rest, stir the 1 cup sour cream to smooth it. Serve individual enchiladas topped with a dollop of sour cream, and add any favorite garnishes such as chopped cilantro, diced tomatoes, or sliced avocado.

Notes and tips

Shredded chicken: Use leftover roasted or poached chicken, or heat and shred store-bought rotisserie chicken for an easy shortcut.
Cheese choice: Colby Jack melts beautifully, but a Mexican blend offers a slightly sharper, more complex flavor.
Making ahead: Assemble the enchiladas up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking straight from cold.
Freezing: To freeze, assemble the enchiladas in a foil pan, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Serving suggestions

These Green Chili Chicken Enchiladas pair beautifully with a simple green salad, cilantro-lime rice, or a side of refried beans. A light squeeze of lime just before serving brightens the dish, and pickled red onions add a tangy counterpoint.

Nutritional estimate (per serving)

Estimates will vary based on exact ingredients and portion size. Roughly, one serving (about two enchiladas) provides a satisfying balance of protein, calcium from the cheese, and moderate carbohydrates from the tortillas.

Final thoughts

Green Chili Chicken Enchiladas are an easy way to bring bold, comforting flavors to the table with minimal fuss. The combination of tender chicken, tangy green chile sauce, and gooey cheese hits all the right notes. With a few pantry staples and simple steps, you’ll have a family-friendly meal that’s both cozy and flavorful.

Green Chili Chicken Enchiladas

Creamy green-chile chicken enchiladas baked with melty cheese for a comforting weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 cups shredded cooked chicken
2 cups Colby Jack cheese or Mexican blend, shredded, divided divided
1 4-ounce can chopped green chiles
garlic salt and pepper to taste
1 28-ounce can Las Palmas green chile enchilada sauce
8 6-inch corn tortillas
1 cup sour cream

Equipment

9x11-inch or 8x8-inch baking dish
Small Bowl
Small skillet
Spatula or spoon
Measuring cups and spoons
optional: squeeze bottle or small sandwich bag

Method

Preheat the oven to 350°F (175°C).
In a small bowl, combine the shredded chicken, 1 cup of the shredded cheese, the chopped green chiles, and season with garlic salt and pepper to taste.
Pour the enchilada sauce into a small skillet and heat until it comes to a gentle simmer; keep warm on low.
Briefly dip each corn tortilla into the warm enchilada sauce to soften it, then lay it flat on a work surface.
Place a tortilla in the baking dish and spoon about 1/3 cup of the chicken mixture down the center, then add about 2 tablespoons of sour cream on top of the chicken.
Roll the tortilla tightly and place it seam-side down in the baking dish; repeat with the remaining tortillas and filling.
Pour any remaining enchilada sauce over the assembled enchiladas so they are covered, then sprinkle the remaining 1 cup of shredded cheese evenly on top.
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

Notes

Dip tortillas in sauce to prevent cracking when rolled.
Freshly shredded cheese melts better than pre-shredded.
Use sour cream in a squeeze bottle or a sandwich bag with the corner snipped for easy application.
If frozen, thaw overnight in the fridge before baking and add sauce and cheese before baking.