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Green Chili Chicken Enchiladas

Easy Green Chili Chicken Enchiladas with shredded chicken, cheesy sauce & green chiles for a crowd-pleasing meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 2 cups shredded cheddar cheese
  • ⅓ cup sour cream
  • 4 oz canned diced green chiles drained
  • 15 oz canned green chili enchilada sauce
  • 12 6‑inch corn tortillas
  • 10.5 oz cream of chicken soup
  • Salt and pepper to taste
Optional Toppings
  • Sour cream
  • Salsa
  • Shredded lettuce
  • Sliced tomatoes
  • Jalapeños
  • Chopped fresh cilantro

Method
 

Step 1: Preheat and Prepare Chicken Mixture
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together cream of chicken soup, sour cream, ⅓ cup of green chili enchilada sauce, salt, and pepper. Stir in shredded chicken and diced green chiles until evenly coated.
Step 2: Layer the Enchiladas
  1. Grease an 8×8-inch baking dish with cooking spray. Pour ¼ cup of enchilada sauce into the base, spreading it evenly.
  2. Arrange three corn tortillas in one layer—tear or cut them if needed to cover the dish.
Layer 1: Spread about ⅓ of the chicken mixture over the tortillas, then drizzle ⅓ cup enchilada sauce on top.
    Layer 2: Add three more tortillas, then another ⅓ of the chicken mixture and ⅓ cup sauce. Sprinkle 1 cup of the shredded cheese over this layer.
      Layer 3: Top with three tortillas, the final chicken mixture, and another ⅓ cup sauce.
        Step 3: Finish and Bake
        1. Pour the remaining enchilada sauce over the top tortillas, ensuring edges are coated to prevent drying.
        2. Sprinkle the remaining 1 cup of shredded cheddar evenly across the top.
        3. Bake uncovered in the preheated oven for 25–30 minutes, until cheese is melted and bubbly.
        4. Let sit for 5–10 minutes before slicing to serve.