These green chile chicken enchiladas are super flavorful, easy to make, and loaded with deliciously seasoned shredded chicken, diced green chiles, spicy Colby jack cheese, green enchilada sauce, and more. They’re the perfect weeknight dinner for a busy family on the go.
I’m a big fan of green enchiladas. Most people think of classic red enchilada sauce when they think of enchiladas, but the green sauce is really where it’s at for me. I prefer the extra tanginess of the green sauce, and I think it’s so much better with the green chiles and zesty spices that I add to my enchiladas. I’ve been making these green chile chicken enchiladas for several years, and they’ve been a popular choice among my family and friends since I first made them. I particularly love serving them on Taco Tuesday or bringing them to potlucks.
Green Chile Chicken Enchiladas
These enchiladas start with diced onion that I cook in butter until soft. Then, I add the shredded chicken and spices and cook until it’s heated through. Finally, I stir in green enchilada sauce and cook a bit more, then set it aside to cool for a few minutes. then, I mix in the green chiles, olives, and cheese. I dip each tortilla in the sauce, fill them with the chicken mixture, roll them up, and place them in a baking dish. I top them with more sauce and cheese and then bake until bubbly. It’s a quick and easy process that only takes about an hour from start to finish.
Why You’ll Love This Easy Chicken Enchilada Recipe
- They are easy to make, and the combination of ingredients creates a delicious Tex-Mex dinner recipe the whole family will enjoy.
- They are super flavorful, satisfying, and offer a delightful kick of heat with spicy cheese.
- They’re easy to customize by substituting your favorite cheese instead of spicy cheese, such as Monterey Jack, Pepper Jack, or a Mexican blend cheese.
Chicken Enchilada Ingredients
This recipe only uses a few basic ingredients and some spices, all of which you can find quickly and easily at your local grocery store or in your kitchen.
- Boneless skinless chicken breasts
- Onion
- Butter
- Slap Ya Mama seasoning
- Paprika
- Garlic salt
- Black pepper
- Red pepper flakes
- Diced green chilis
- Black olives
- Boar’s Head spicy 3 pepper Colby Jack cheese
- Burrito-size flour tortillas
- Green enchilada sauce
How to Make Green Chile Chicken Enchiladas
This recipe only takes a few simple steps and a bout an hour to make. Just do a little sauteing, then roll everything up and bake it. That’s it!
Step 1: Prep
Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Step 2: Cook the Onions
Melt the butter in a large pan or skillet over medium heat. Then, add the onions and cook until they’re tender.
Step 3: Add the Chicken
Add the shredded chicken, sprinkle with seasonings, and cook for 5 to 7 minutes.
Step 4: Complete the Filling
Add ¼ cup of green enchilada sauce, mix well, and cook for another 4 to 5 minutes. Place the chicken in a large mixing bowl and set aside to cool for a few minutes. Then, add the diced green chiles, chopped olives, and 4 cups of cheese. Stir to combine.
Step 5: Dip and Fill
Pour a small amount of green enchilada sauce into the bottom of your baking dish. Then, add ¼ cup of enchilada sauce to a large, shallow dish. Dip each tortilla in the sauce, coating both sides and fill with the chicken mixture. Roll it up tightly and place seam sides down in the baking dish. Repeat until all the tortillas are rolled.
Step 6: Bake
Pour the remaining sauce over the tortillas and top with the remaining cheese. Cover the dish with foil and bake for 25 to 30 minutes. Then, remove the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly. Enjoy!
Recipe Tips
- Be sure to use a large, shallow dish so you can easily coat your tortillas without making a mess.
- If you prefer firmer enchiladas, lightly fry the tortillas on both sides before dipping and filling. This keeps them from absorbing as much sauce.
- Quickly shred your chicken by using a hand mixer.
Variations
- You can use a rotisserie chicken in place of chicken breasts if you prefer.
- Red enchilada sauce works wonderfully in this recipe.
- Shredded beef, pork, or browned chorizo are great replacements for shredded chicken.
- Use your favorite cheeses for these enchiladas, such as Monterey jack cheese, Pepper jack cheese, sharp cheddar cheese.
- Use any of your favorite tortillas for this recipe. They all work.
- Top with sour cream, fresh cilantro, sliced green onions, and salsa, if desired.
What to Serve with Chicken Enchiladas
Serve these delicious enchiladas with all your favorite Mexican sides for a delicious south-of-the-border feast. Some great options include:
- Chips with salsa or guac
- Nachos
- Tacos
- Fajitas
- Quesadillas
- Taquitos
- Mexican rice
- Spanish rice
- Black beans
- Elote
- Churros
Recipe FAQ
Corn tortillas are the traditional choice for enchiladas. Both flour and corn will work, but corn tortillas add a distinct flavor that works well with the enchilada flavors.
Green sauce is usually used in chicken enchiladas, while red sauce is usually used with beef enchiladas. However, you can really use your favorite in any case.
Both flour and corn tortillas work well. However, corn tortillas have a distinctive flavor and texture that works best with the sauce.
Enchiladas should be baked covered first to trap heat and moisture. Then, they should be baked uncovered for a few minutes to get the cheese bubbly.
Enchiladas are freezer-friendly and will last for up to 3 months in the freeze when stored properly.
How to Store Leftover Enchiladas
Refrigerate these enchiladas for up to 3 days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container. Defrost in the refrigerator overnight before reheating.
To reheat, place the enchiladas in a baking dish and bake at 350 until heated through.
Try This Delicious Green Cheese Chicken Enchilada Recipe Today
This green chile chicken enchilada is rich, meaty, cheesy, and loaded with bold, zesty flavor. It’s an easy recipe that even beginners can make, and it always satisfies a crowd. Give this recipe a try, and I guarantee you’ll find yourself making it again and again. You might even pop some in the freezer to reheat later!
More Delicious Enchilada Recipes You’ll Enjoy
This Beef Enchilada Casserole with Rice is a hearty and delicious casserole recipe with all the delicious enchilada ingredients and rice in the place of the tortillas. A delicious casserole the whole family will enjoy.
Green Chile Chicken Enchiladas
Ingredients
- 3 chicken breasts, cooked and shredded
- 1 onion, diced
- 2 tablespoons butter
- 2 teaspoons Slap Ya Mama
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 4 ounce diced green chilis
- 2.5 ounce black olives, chopped
- 6 cups Boar’s Head spicy 3 pepper Colby Jack cheese, shredded
- 10-12 burrito size flour tortillas
- 28 ounce green enchilada sauce
Instructions
- Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- In a large pan or skillet, melt butter and cook onion over medium heat until onions are tender.
- Add in shredded chicken and sprinkle with seasonings. Stir and cook for 5-7 minutes.
- Next, pour in ¼ cup of enchilada sauce and stir to mix well. Cook for an additional 4-5 minutes.
- Put chicken mixture into a large mixing bowl and let cool for a few minutes.
- Once cooled, add diced green chiles, chopped olives, and 4 cups of cheese to the chicken mixture. Stir to combine.
- Pour a small amount of enchilada sauce in the bottom of the prepared baking dish.
- In a large shallow dish, add ¼ cup of enchilada sauce at a time. Dip each tortilla in the sauce, coating both sides, then fill with the chicken mixture, roll up tight and place in prepared baking dish.
- Repeat with all tortillas.
- Once baking dish is full, pour remaining enchilada sauce over top, sprinkle with remaining cheese, and cover with foil.
- Bake in preheated oven for 25-30 minutes, remove foil, and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Notes
-
- Be sure to use a large, shallow dish so you can easily coat your tortillas without making a mess.
-
- If you prefer firmer enchiladas, lightly fry the tortillas on both sides before dipping and filling. This keeps them from absorbing so much sauce.
-
- Quickly shred your chicken by using a hand mixer.
Nutrition
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