Last Updated on July 25, 2025 by Casia Valdés
When it comes to crowd-pleasing comfort food, nothing satisfies quite like a bubbling tray of enchiladas. This Green Chile, Chicken and Cheese Enchiladas recipe combines tender shredded chicken, gooey cheddar, sour cream, and mild green chiles—all wrapped in soft corn tortillas and smothered in a savory green enchilada sauce. It’s a simple, weeknight-friendly dish that delivers rich, bold flavor with every bite.
Whether you’re making this as a quick dinner or meal-prepping for a busy week, this enchilada recipe is a keeper in every home cook’s rotation.
Table of Contents
Why You’ll Love These Green Chile Enchiladas
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Creamy and cheesy filling that melts perfectly
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Roasted green chiles add mild spice and bright flavor
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Hearty and satisfying—perfect for lunch, dinner, or leftovers
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Great for any season, whether it’s a cozy winter meal or a lively summer spread
Ingredients You’ll Need
This recipe makes 4 generous servings:
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2½ cups cooked shredded chicken (rotisserie or homemade)
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2 cups sharp cheddar cheese, shredded
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1 (4 oz) can green chiles, mild or hot depending on preference
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¾ cup sour cream
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½ teaspoon salt and pepper, each
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1 (20 oz) can green chile enchilada sauce
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12–14 small corn tortillas
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Nonstick cooking spray (for coating the baking dish)
How to Make Green Chile, Chicken and Cheese Enchiladas
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
Step 2: Prepare the Filling
In a large mixing bowl, combine the cooked chicken, 1 cup of shredded cheddar, green chiles, sour cream, salt, and pepper. Stir until everything is evenly combined and creamy.
Step 3: Warm the Sauce
Pour the enchilada sauce into a small saucepan and bring to a simmer over medium heat. Keep warm.
Step 4: Assemble the Enchiladas
Dip each tortilla quickly into the warm enchilada sauce to soften. Then, spoon about 2–3 tablespoons of the chicken mixture into the center of the tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Step 6: Bake and Serve
Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and golden in spots. Let cool slightly before serving.
Recipe Tips & Tricks
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Soften tortillas: Dipping them in sauce prevents cracking when rolling.
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Rotisserie chicken makes this recipe a breeze and adds flavor.
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Customize heat: Use hot green chiles or add jalapeños for a spicier version.
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Creamier option: Add ¼ cup cream cheese to the filling for extra richness.
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Freezer-friendly: Assemble, cover tightly, and freeze for up to 2 months before baking.
What to Serve with Enchiladas
These enchiladas are a complete meal on their own but pair beautifully with:
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Mexican rice or cilantro lime rice
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Refried beans or black beans
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Fresh guacamole and tortilla chips
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A crisp green salad with lime vinaigrette
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Pickled red onions or sliced avocado on top
Substitutions & Variations
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Protein Swap: Use shredded turkey, ground beef, or pinto beans for a vegetarian version.
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Tortilla Options: Use flour tortillas if you prefer a softer bite.
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Cheese Upgrade: Add Monterey Jack, queso fresco, or a Mexican blend for varied flavor.
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Green Sauce Alternative: Try homemade salsa verde for a more rustic touch.
Make-Ahead & Storage
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Make-Ahead: Assemble the enchiladas up to a day in advance and refrigerate until ready to bake.
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Leftovers: Store in an airtight container in the fridge for up to 4 days.
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Reheat: Warm in the oven at 325°F for 15–20 minutes or microwave individual servings.
Final Thoughts
These Green Chile, Chicken and Cheese Enchiladas bring bold flavor, creamy texture, and classic comfort together in one dish. Whether you’re feeding a family, hosting friends, or simply craving something warm and satisfying, this recipe will quickly become your go-to. The best part? It’s customizable, make-ahead-friendly, and incredibly easy to prepare.
Green Chile, Chicken and Cheese Enchiladas
Ingredients
Method
- Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick spray.
- In a large mixing bowl, combine the cooked chicken, 1 cup of shredded cheddar, green chiles, sour cream, salt, and pepper. Stir until everything is evenly combined and creamy.
- Pour the enchilada sauce into a small saucepan and bring to a simmer over medium heat. Keep warm.
- Dip each tortilla quickly into the warm enchilada sauce to soften. Then, spoon about 2–3 tablespoons of the chicken mixture into the center of the tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and golden in spots. Let cool slightly before serving.
