If you love cozy Tex‑Mex dinners, these Green Chili Chicken Enchiladas deliver all the flavor: tender chicken, melty cheese, creamy sauce, and mild green chilis to brighten things up. Perfect for family dinners, potlucks, or just when you want something warm and satisfying.
This is one of those recipes that brings people to the table — no questions asked. It’s the kind of dish my abuela used to make with whatever she had on hand, turning simple ingredients into something magical. Whether you’re using leftovers or starting fresh, this casserole-style enchilada bake is one you’ll make again and again.
Table of Contents
Why You’ll Love This Recipe
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Quick & easy prep – uses cooked chicken so it comes together fast
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Creamy sauce with tang from green chilis and enchilada sauce
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Comforting layers of sauce, chicken, tortillas, and cheese
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Customizable toppings to add freshness or heat
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Great for leftovers – reheats beautifully
Ingredients (Serves 4)
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2 cups cooked chicken, shredded or diced
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2 cups shredded cheddar cheese
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⅓ cup sour cream
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4 oz canned diced green chilis, drained if needed
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15 oz canned green chili enchilada sauce
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12 × 6‑inch corn tortillas
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10.5 oz cream of chicken soup
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Salt and pepper, to taste
Topping Options:
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Sour cream
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Salsa
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Shredded lettuce
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Tomatoes
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Jalapeños
How to Make Green Chili Chicken Enchiladas
Step 1: Preheat Oven
Preheat to 350°F (175°C).
Step 2: Prepare the Chicken Mixture
In a large bowl, combine:
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Cream of chicken soup
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Sour cream
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⅓ cup of the green chili enchilada sauce
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Salt and pepper
Add the shredded chicken and diced green chilis. Mix until well combined.
Step 3: Layer the Enchiladas
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Pour about ¼ cup enchilada sauce into the bottom of an 8×8‑inch baking dish and spread to cover.
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Arrange 3 corn tortillas over the sauce, cutting or tearing to fill gaps.
Step 4: Build First Layer
Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 cup enchilada sauce on top. Lay down 3 more tortillas.
Step 5: Add Cheese & Second Layer
Spread another 1/3 of the chicken mixture, top with 1/3 cup enchilada sauce, sprinkle 1 cup shredded cheese, then cover with 3 tortillas.
Step 6: Final Layer & Sauce
Spread remaining chicken mixture, then sauce, then final layer of tortillas. Pour remaining enchilada sauce over top. Sprinkle remaining 1 cup of shredded cheese.
Step 7: Bake & Serve
Bake 25‑30 minutes until cheese is melted and enchiladas are bubbly. Let rest 5‑10 minutes before cutting and serving.
Tips for Success
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Warm tortillas first for easier layering
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Use cooked chicken you like — rotisserie works great
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If sauce is too thick, thin with a little chicken broth or milk
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Keep an eye on cheese on top so it melts without burning
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Let the dish rest before cutting so it holds together
Final Thoughts
These Green Chili Chicken Enchiladas strike that perfect balance between creamy, cheesy Tex‑Mex comfort and a hint of green chile spice. They’re family-friendly, crowd-pleasing, and really deliver on flavor without needing fancy ingredients.
Whether it’s a lazy Sunday supper or a weeknight dinner that needs to feel special, this is one of those go-to dishes you’ll always come back to. Serve it up with a side of beans, rice, or a bright salad, and you’ve got yourself a full and satisfying meal that speaks straight to the soul.
Share Your Creations
Tried this recipe? I’d love to see what you did with it!
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Did you add extra jalapeños or something spicy?
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Use a different cheese blend, maybe Monterey Jack or Pepper Jack?
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Top it off with fresh cilantro, pico, or a squeeze of lime?
Share your photos on Instagram or Pinterest and tag me! Leave a comment below to tell me how it turned out or what twist you added.
Green Chili Chicken Enchiladas
Ingredients
Method
- Preheat to 350°F (175°C).
- Cream of chicken soup
- Sour cream
- ⅓ cup of the green chili enchilada sauce
- Salt and pepper
- Add the shredded chicken and diced green chilis. Mix until well combined.
- Pour about ¼ cup enchilada sauce into the bottom of an 8×8‑inch baking dish and spread to cover.
- Arrange 3 corn tortillas over the sauce, cutting or tearing to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 cup enchilada sauce on top. Lay down 3 more tortillas.
- Spread another 1/3 of the chicken mixture, top with 1/3 cup enchilada sauce, sprinkle 1 cup shredded cheese, then cover with 3 tortillas.
- Spread remaining chicken mixture, then sauce, then final layer of tortillas. Pour remaining enchilada sauce over top. Sprinkle remaining 1 cup of shredded cheese.
- Bake 25‑30 minutes until cheese is melted and enchiladas are bubbly. Let rest 5‑10 minutes before cutting and serving.
