Classic Chicken Enchiladas with Green Sauce

If you ask me, chicken enchiladas with green sauce are pure comfort food.

This family-friendly dinner combines tender chicken with a creamy filling that’s packed with flavor. Sour cream and green chiles mix with Monterey Jack cheese to create a rich base that tastes like home.

The enchiladas are rolled up in soft tortillas and smothered in tangy green enchilada sauce. More melted cheese goes on top, and everything bakes together until it’s hot and bubbly.

It’s a satisfying meal that works great for weeknight dinners or feeding a crowd.

What Kind of Chicken Should I Use?

For chicken enchiladas, you have a lot of flexibility with what type of chicken you use. Rotisserie chicken from the grocery store is probably the easiest option and adds great flavor – just shred it up and you’re ready to go. If you prefer to cook your own, poached or baked chicken breasts work perfectly and are easy to shred once cooled. Leftover chicken from last night’s dinner is also fair game here, making this recipe a great way to use up what’s already in your fridge. Whatever you choose, just make sure the chicken is fully cooked and shredded into bite-sized pieces before mixing it with the other filling ingredients.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: Rotisserie chicken works great here and saves time. You can also use leftover turkey, or swap in cooked ground beef or pork if that’s what you have on hand.
• Monterey Jack cheese: Feel free to use a Mexican cheese blend, pepper jack for extra kick, or even cheddar. You could also mix different cheeses together for more flavor.
• Sour cream: Greek yogurt makes a good substitute and adds extra protein. You can also use Mexican crema for a more authentic taste.
• Green enchilada sauce: If you can’t find green sauce, red enchilada sauce works fine – the flavor will be different but still tasty. You can also make your own with tomatillos, jalapeños, and chicken broth if you’re feeling ambitious.
• Tortillas: Corn tortillas are traditional, but flour tortillas work too. If using corn tortillas, warm them up first so they don’t crack when rolling.
• Green chiles: Fresh jalapeños or poblano peppers can replace canned green chiles. Just roast and chop them first, adjusting the amount based on your heat preference.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken enchiladas is using cold tortillas straight from the fridge, which causes them to crack and tear when you try to roll them – warm them in the microwave for 15-20 seconds wrapped in a damp paper towel to make them flexible and easy to work with.

Another common error is overfilling the tortillas with more than the recommended 1/3 cup of filling, which makes them impossible to roll tightly and causes the filling to spill out during baking.

Don’t skip adding that thin layer of sauce to the bottom of your baking dish, as this prevents the enchiladas from sticking and drying out on the bottom.

Finally, resist the urge to crank up the oven temperature to speed things up – baking at the proper 375°F ensures the cheese melts evenly and the sauce heats through without the tortillas getting tough or burnt around the edges.

What to Serve With Chicken Enchiladas?

I always serve chicken enchiladas with a side of Mexican rice and refried beans – it’s the classic combo that never gets old. A simple side salad with shredded lettuce, diced tomatoes, and a squeeze of lime adds a fresh crunch that balances out the richness of the enchiladas. You can also set out some tortilla chips with guacamole and salsa for everyone to munch on while the enchiladas are in the oven. If you want to make it a full spread, add some Mexican street corn or a black bean and corn salad on the side.

Storage Instructions

Store: Leftover chicken enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: These enchiladas are perfect for freezing! You can freeze the whole assembled dish before baking, or freeze leftovers after cooking. Wrap everything tightly in plastic wrap and then foil, and they’ll keep for up to 3 months in the freezer.

Reheat: To warm up your enchiladas, cover them with foil and bake at 350°F for about 20 minutes, or until heated through. If you’re reheating from frozen, let them thaw in the fridge overnight first. You can also microwave individual portions for 2-3 minutes, though the oven gives you that nice bubbly cheese on top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 120-140 g
• Fat: 110-125 g
• Carbohydrates: 180-200 g

Ingredients

For the filling:

• 1 large onion (finely diced)
• 2 large garlic cloves (minced)
• 4 cups cooked chicken (shredded or diced)
• 3/4 cup sour cream (I like Daisy brand sour cream for this)
• 4 oz can green chiles (drained and chopped)
• 3/4 cup Monterey Jack cheese (shredded)
• 1/4 cup green enchilada sauce
• 1/4 teaspoon ground cumin

For the enchiladas:

• 8 tortillas (corn or flour, 6-inch size recommended)
• 16 oz green enchilada sauce (I use Hatch brand green chile enchilada sauce)
• 1.5 cups Monterey Jack cheese (shredded)
• 2 tbsp fresh cilantro (chopped for garnish)

Step 1: Prepare the Chicken Filling

• 2 tbsp oil
• 1 large onion
• 2 large garlic cloves
• 4 cups cooked chicken
• 4 oz can green chiles
• 3/4 cup sour cream
• 3/4 cup Monterey Jack cheese
• 1/4 cup green enchilada sauce
• 1/4 teaspoon ground cumin

Heat oil in a large skillet over medium heat and cook the diced onion for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for just 30-45 seconds until fragrant, then remove from heat.

Stir in the shredded chicken, drained green chiles, sour cream, 3/4 cup Monterey Jack cheese, 1/4 cup green enchilada sauce, and ground cumin until well combined.

The filling should be creamy and cohesive.

I like to taste it at this point and adjust the seasoning if needed—a pinch of salt can really brighten the flavors.

Step 2: Set Up the Baking Dish and Preheat Oven

• 16 oz green enchilada sauce

Preheat your oven to 375°F.

While it heats, spread a thin, even layer of the 16 oz green enchilada sauce across the bottom of a 9×13 inch baking dish.

This layer prevents sticking and ensures the enchiladas have sauce underneath for even cooking and flavor throughout.

Step 3: Fill and Roll the Enchiladas

• 8 tortillas
• chicken filling from Step 1

Warm the tortillas briefly (either in a dry skillet for 10-15 seconds per side or by wrapping them in a damp paper towel and microwaving for 20-30 seconds) to make them pliable and easier to roll without cracking.

Working with one tortilla at a time, place it on a clean surface and spoon about 1/3 cup of the chicken filling from Step 1 down the center.

Roll it tightly and place it seam-side down in the prepared baking dish.

Repeat with remaining tortillas, arranging them snugly in a single layer.

I find that warming the tortillas really makes a difference—they don’t tear and the enchiladas hold together beautifully.

Step 4: Sauce and Top the Enchiladas

• 16 oz green enchilada sauce
• 1.5 cups Monterey Jack cheese

Pour the remaining 16 oz green enchilada sauce evenly over all the rolled enchiladas, making sure to coat them thoroughly so they stay moist while baking.

Top with the remaining 1.5 cups of shredded Monterey Jack cheese, spreading it evenly across the top for even melting and a golden finish.

Step 5: Bake and Finish

• 2 tbsp fresh cilantro

Place the baking dish in the preheated 375°F oven and bake for 20 minutes, until the cheese is melted and bubbly and the sauce is bubbling around the edges.

The enchiladas are done when you see the sauce beginning to bubble up the sides—this indicates they’re heated through.

Remove from the oven and let rest for 2-3 minutes before serving.

Garnish with fresh chopped cilantro and serve warm.

Classic Chicken Enchiladas with Green Sauce

Delicious Classic Chicken Enchiladas with Green Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 2400 kcal

Ingredients

  

For the filling::

• 1 large onion (finely diced)
• 2 large garlic cloves (minced)
• 4 cups cooked chicken (shredded or diced)
• 3/4 cup sour cream (I like Daisy brand sour cream for this)
• 4 oz can green chiles (drained and chopped)
• 3/4 cup Monterey Jack cheese (shredded)
• 1/4 cup green enchilada sauce
• 1/4 teaspoon ground cumin

For the enchiladas::

• 8 tortillas (corn or flour, 6-inch size recommended)
• 16 oz green enchilada sauce (I use Hatch brand green chile enchilada sauce)
• 1.5 cups Monterey Jack cheese (shredded)
• 2 tbsp fresh cilantro (chopped for garnish)

Instructions

 

• Heat oil in a large skillet over medium heat and cook the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for just 30-45 seconds until fragrant, then remove from heat. Stir in the shredded chicken, drained green chiles, sour cream, 3/4 cup Monterey Jack cheese, 1/4 cup green enchilada sauce, and ground cumin until well combined. The filling should be creamy and cohesive. I like to taste it at this point and adjust the seasoning if needed—a pinch of salt can really brighten the flavors.
• Preheat your oven to 375°F. While it heats, spread a thin, even layer of the 16 oz green enchilada sauce across the bottom of a 9x13 inch baking dish. This layer prevents sticking and ensures the enchiladas have sauce underneath for even cooking and flavor throughout.
• Warm the tortillas briefly (either in a dry skillet for 10-15 seconds per side or by wrapping them in a damp paper towel and microwaving for 20-30 seconds) to make them pliable and easier to roll without cracking. Working with one tortilla at a time, place it on a clean surface and spoon about 1/3 cup of the chicken filling from Step 1 down the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in a single layer. I find that warming the tortillas really makes a difference—they don't tear and the enchiladas hold together beautifully.
• Pour the remaining 16 oz green enchilada sauce evenly over all the rolled enchiladas, making sure to coat them thoroughly so they stay moist while baking. Top with the remaining 1.5 cups of shredded Monterey Jack cheese, spreading it evenly across the top for even melting and a golden finish.
• Place the baking dish in the preheated 375°F oven and bake for 20 minutes, until the cheese is melted and bubbly and the sauce is bubbling around the edges. The enchiladas are done when you see the sauce beginning to bubble up the sides—this indicates they're heated through. Remove from the oven and let rest for 2-3 minutes before serving. Garnish with fresh chopped cilantro and serve warm.