These Green Chili Chicken Enchiladas are a perfect blend of creamy chicken, tangy green chiles, and melty cheese—all wrapped up in warm tortillas and baked to golden perfection. This is comfort food that delivers big flavor and even bigger satisfaction.
This recipe brings back memories of Sunday family dinners where enchiladas were always on the menu. I’ve adapted my version with fire-roasted chiles and pepper jack cheese for a little extra kick, while keeping the prep easy and approachable.
Table of Contents
Why You’ll Love This Recipe
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Bold & Creamy – Green chiles, sour cream, and melty cheese are a match made in heaven
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Great for Make-Ahead – Prepare in advance and bake when ready
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Family-Friendly – Mild spice level and customizable toppings
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Leftovers? Even better the next day!
Ingredients
(Serves 6–8)
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1½ lbs boneless, skinless chicken breast
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½ tsp kosher salt, plus more for seasoning
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½ tsp black pepper, plus more for seasoning
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2 tbsp olive oil
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½ cup sour cream
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½ cup canned diced fire-roasted green chiles
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1 tsp ground cumin
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½ tsp garlic powder
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10 flour tortillas (or corn, 6-inch size)
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2 cups green chile enchilada sauce
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5 oz grated pepper jack cheese
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5 oz grated mild cheddar cheese
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2 tbsp sliced green onions
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1 tbsp chopped fresh cilantro
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (204°C). Set the rack to the middle position.
2. Prep the Chicken
Pat chicken breasts dry.
Cut each in half horizontally to make thinner cutlets.
Place each cutlet in a bag and pound gently to about ½-inch thick.
Season both sides with salt and pepper.
3. Cook the Chicken
Heat olive oil in a sauté pan over medium.
Add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temp should be 160–165°F).
Let rest for 10 minutes, then shred with forks or chop finely.
4. Make the Filling
In a bowl, combine:
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Shredded chicken
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Sour cream
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Green chiles
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¼ cup each of pepper jack and cheddar cheese
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Green onions
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Cumin
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Garlic powder
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Salt and pepper to taste
Mix well and set aside.
5. Warm the Tortillas
Warm each tortilla briefly on a hot skillet or over a gas flame until soft and pliable.
Stack and cover with a towel to keep warm.
6. Assemble the Enchiladas
Lightly grease a 13×9″ baking dish.
Spread ½ cup enchilada sauce on the bottom.
Fill each tortilla with about ⅓ cup of the chicken mixture, roll, and place seam-side down in the dish.
Repeat with remaining tortillas.
Pour remaining enchilada sauce on top and sprinkle with remaining cheeses.
7. Bake
Cover with foil and bake for 15–20 minutes, until the cheese is melted and bubbly.
8. Garnish & Serve
Top with chopped cilantro and more green onions if desired.
Serve warm and enjoy every cheesy, tangy bite.
Tips for Success
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Use rotisserie chicken for a shortcut
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Make it spicy – Add jalapeños or use hot green chile sauce
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Corn vs. Flour – Both work well; corn adds a more traditional flavor
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Don’t skip resting the chicken – It keeps it juicy and flavorful
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Double the recipe – These freeze beautifully
Make It Your Own
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Add Veggies – Try sautéed zucchini or spinach in the filling
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Creamy Boost – Stir in cream cheese or queso fresco
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Meat Swap – Use shredded turkey or beef instead
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Top with Avocado – For freshness and creaminess
Serving Suggestions
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Serve with:
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Mexican rice
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Refried beans
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Fresh guacamole or pico de gallo
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Perfect for:
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Family dinners
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Potlucks
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Meal prep
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Storage & Reheating
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Store: Refrigerate leftovers for up to 4 days
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Reheat: Cover with foil and bake at 350°F until hot, or microwave individual portions
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Freeze: Assemble unbaked enchiladas and freeze up to 2 months. Bake from frozen with extra time.
Final Thoughts
These Green Chili Chicken Enchiladas are everything you want in a weeknight dinner—flavorful, comforting, and satisfying. They’re easy enough to whip up on a busy night and delicious enough to serve guests. Try them once and they’ll be on repeat in your kitchen!
Share Your Creations
Have you tried this recipe? Leave a comment below and let me know how it turned out—or how you made it your own. I’d love to hear your spin on these cheesy enchiladas!
Green Chili Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 400°F (204°C). Set the rack to the middle position.
- Pat chicken breasts dry.
- Cut each in half horizontally to make thinner cutlets.
- Place each cutlet in a bag and pound gently to about ½-inch thick.
- Season both sides with salt and pepper.
- Heat olive oil in a sauté pan over medium.
- Add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temp should be 160–165°F).
- Let rest for 10 minutes, then shred with forks or chop finely.
- Shredded chicken
- Sour cream
- Green chiles
- ¼ cup each of pepper jack and cheddar cheese
- Green onions
- Cumin
- Garlic powder
- Salt and pepper to taste
- Mix well and set aside.
- Warm the Tortillas
- Warm each tortilla briefly on a hot skillet or over a gas flame until soft and pliable.
- Stack and cover with a towel to keep warm.
- Lightly grease a 13x9" baking dish.
- Spread ½ cup enchilada sauce on the bottom.
- Fill each tortilla with about ⅓ cup of the chicken mixture, roll, and place seam-side down in the dish.
- Pour remaining enchilada sauce on top and sprinkle with remaining cheeses.
- Cover with foil and bake for 15–20 minutes, until the cheese is melted and bubbly.
- Top with chopped cilantro and more green onions if desired.
- Serve warm and enjoy every cheesy, tangy bite.
