Last Updated on August 6, 2025 by Casia Valdés
Creamy, cheesy, and packed with comforting flavor, these Mexican Green Chile Chicken and Cheese Enchiladas are the kind of dish that brings everyone to the table. Smothered in a tangy green chile sauce and bubbling with cheese, they’re perfect for weeknight dinners or casual gatherings.
In my family, enchiladas were always part of special Sunday lunches. My abuela used to make them from scratch, often blending creamy fillings with spicy chiles from the garden. This version, rich and ultra-easy, uses accessible ingredients while staying true to that nostalgic, home-cooked flavor.
Table of Contents
Why You’ll Love This Recipe
-
Quick and family-friendly – Ready in under an hour
-
Uses rotisserie chicken for maximum flavor with minimal prep
-
Creamy and cheesy, thanks to sour cream, cream cheese, and Mexican cheese blend
-
Green chile flavor gives it just the right zing
-
Freezer-friendly and great for meal prep
Ingredients (Serves 6)
For the Filling
-
2 cups cooked and shredded chicken (rotisserie works perfectly)
-
1 can (4 oz) diced green chiles
-
½ cup sour cream
-
½ cup softened cream cheese
-
1 cup shredded Mexican cheese blend (or Monterey Jack)
-
Salt and pepper to taste
For the Green Chile Sauce
-
1 can (15 oz) green enchilada sauce
-
½ cup sour cream
-
¼ cup fresh cilantro, chopped (optional)
For the Enchiladas
-
8–10 small flour or corn tortillas
-
1½ cups shredded Mexican cheese blend (for topping)
Optional Garnishes
-
Chopped cilantro
-
Diced avocado
-
Drizzle of sour cream
-
Fresh lime wedges
Equipment Needed
-
9×13-inch baking dish
-
Mixing bowls
-
Whisk
-
Spoon or spatula
-
Aluminum foil (optional for storage)
Instructions
Step 1: Make the Filling
In a large bowl, mix:
-
2 cups shredded chicken
-
1 can diced green chiles
-
½ cup sour cream
-
½ cup cream cheese
-
1 cup shredded cheese
Season with salt and pepper to taste. Stir until everything is creamy and well combined.
Step 2: Preheat and Prep
-
Preheat your oven to 350°F (175°C)
-
Lightly grease a 9×13-inch baking dish
Step 3: Warm the Tortillas
To prevent cracking, warm your tortillas briefly in a microwave or on a hot skillet for about 20 seconds.
Step 4: Fill and Roll
-
Spoon 2–3 tablespoons of chicken filling onto each tortilla
-
Roll tightly and place seam-side down in the prepared baking dish
-
Repeat until all tortillas are filled
Step 5: Make the Green Chile Sauce
In a separate bowl, whisk together:
-
1 can of green enchilada sauce
-
½ cup sour cream
-
Optional: stir in chopped cilantro
Pour this creamy sauce evenly over the rolled enchiladas, making sure all are covered.
Step 6: Top with Cheese
Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
Step 7: Bake
-
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly
-
For extra browning, broil for the last 2–3 minutes (watch closely)
Step 8: Serve and Garnish
Garnish with your favorite toppings: fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges.
What to Serve With These Enchiladas
-
Mexican Rice or Fluffy Spanish Rice
-
Refried Beans or Charro Beans
-
Street Corn Salad or Sautéed Zucchini
-
A side of chips and guacamole or pico de gallo
Storage and Reheating
-
Store leftovers in the refrigerator for up to 4 days
-
Reheat in the microwave or oven at 325°F until warmed through
-
Freeze unbaked enchiladas (without sauce and cheese) for up to 2 months
Tips for Success
-
Use room temperature cream cheese for a smoother filling
-
Rotisserie chicken saves time and adds flavor
-
For extra flavor, mix taco seasoning or a dash of cumin into the filling
-
Want spicier enchiladas? Use medium or hot green chile sauce
Common Questions
Can I use corn tortillas instead of flour?
Yes! Corn tortillas are more traditional. Just soften them first to prevent tearing.
Can I make this vegetarian?
Absolutely. Swap chicken for sautéed vegetables or black beans, and use the same filling base.
What cheese works best?
A Mexican cheese blend melts beautifully, but Monterey Jack or Pepper Jack are also great options.
Can I make this ahead of time?
Yes. Assemble the enchiladas (without sauce and cheese), refrigerate, and bake when ready—just add sauce and cheese before baking.
Final Thoughts
If you’re craving a creamy, comforting Mexican dinner, Mexican Green Chile Chicken and Cheese Enchiladas are a perfect choice. The blend of tender chicken, gooey cheese, tangy green chile sauce, and a kick of sour cream makes each bite irresistible. They’re easy enough for a weeknight but satisfying enough to serve guests.
Make a double batch—you’ll be glad you did!
Mexican Green Chile, Chicken And Cheese Enchiladas
Ingredients
Method
- In a large bowl, mix:
- 2 cups shredded chicken
- 1 can diced green chiles
- ½ cup sour cream
- ½ cup cream cheese
- 1 cup shredded cheese
- Season with salt and pepper to taste. Stir until everything is creamy and well combined.
- Preheat your oven to 350°F (175°C)
- Lightly grease a 9×13-inch baking dish
- To prevent cracking, warm your tortillas briefly in a microwave or on a hot skillet for about 20 seconds.
- Spoon 2–3 tablespoons of chicken filling onto each tortilla
- Roll tightly and place seam-side down in the prepared baking dish
- Repeat until all tortillas are filled
- In a separate bowl, whisk together:
- 1 can of green enchilada sauce
- ½ cup sour cream
- Optional: stir in chopped cilantro
- Pour this creamy sauce evenly over the rolled enchiladas, making sure all are covered.
- Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly
- For extra browning, broil for the last 2–3 minutes (watch closely)
- Garnish with your favorite toppings: fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges.
