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Green Chili Chicken Enchiladas

Make creamy Green Chili Chicken Enchiladas with cheese, shredded chicken, and green chile sauce. A Tex‑Mex favorite that’s perfect for family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
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 chilis drained if needed
  • 15 oz canned green chili enchilada sauce
  • 12 × 6‑inch corn tortillas
  • 10.5 oz cream of chicken soup
  • Salt and pepper to taste
Topping Options:
  • Sour cream
  • Salsa
  • Shredded lettuce
  • Tomatoes
  • Jalapeños

Method
 

Step 1: Preheat Oven
  1. Preheat to 350°F (175°C).
Step 2: Prepare the Chicken Mixture
    In a large bowl, combine:
    1. Cream of chicken soup
    2. Sour cream
    3. ⅓ cup of the green chili enchilada sauce
    4. Salt and pepper
    5. Add the shredded chicken and diced green chilis. Mix until well combined.
    Step 3: Layer the Enchiladas
    1. Pour about ¼ cup enchilada sauce into the bottom of an 8×8‑inch baking dish and spread to cover.
    2. Arrange 3 corn tortillas over the sauce, cutting or tearing to fill gaps.
    Step 4: Build First Layer
    1. 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
    1. 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
    1. 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
    1. Bake 25‑30 minutes until cheese is melted and enchiladas are bubbly. Let rest 5‑10 minutes before cutting and serving.