Easy Green Chili Chicken Enchiladas
These Green Chili Chicken Enchiladas deliver the kind of creamy, cheesy comfort food that works especially well for an easy weeknight dinner. Cooked shredded chicken, diced green chilies, sour cream, two kinds of cheese and simple seasonings create the filling, while soft flour tortillas hold everything together.
The filling gets its tangy creaminess from sour cream, with Greek yogurt included as a direct alternative. Cumin and garlic powder add seasoning without making the ingredient list complicated, while chicken broth loosens the mixture. Monterey Jack and cheddar bring plenty of melted cheese to both the filling and the top of the enchiladas.
Once rolled, the enchiladas bake in a 9×13-inch dish for 20 minutes under foil. Remove the foil and give them another 10 minutes in the oven, allowing the cheese to become bubbly and begin browning around the edges. A short 5-minute rest helps the filling settle before serving.
The recipe is flexible, too. Rotisserie chicken can provide the cooked shredded chicken, Greek yogurt can replace sour cream, and the original description suggests black beans as an optional way to stretch the filling. For more heat, additional green chilies are another suggested variation, although the source does not specify an exact extra amount.
Why You’ll Love This Recipe
- It starts with cooked chicken: There is no separate chicken-cooking stage in the recipe.
- The filling is creamy: Sour cream or Greek yogurt combines with chicken broth and cheese for a rich filling.
- Green chilies add flavor: One 4-ounce can goes directly into the chicken mixture.
- Two cheeses are used: Monterey Jack and cheddar appear both inside the tortillas and over the top.
- The seasoning stays simple: Cumin, garlic powder, salt and pepper round out the filling.
- Everything bakes in one dish: Arrange the rolled enchiladas in a lightly greased 9×13-inch baking dish.
- The baking time is straightforward: Bake for 20 minutes covered and another 10 minutes uncovered.
- There are easy variations: Rotisserie chicken, Greek yogurt, black beans and extra green chilies are all mentioned in the supplied recipe description.
Ingredients
- 3 cups cooked shredded chicken
- 1 can (4 oz) diced green chilies
- 1 cup sour cream (or Greek yogurt)
- 1½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- ½ cup chicken broth
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8–10 flour tortillas
- Fresh cilantro for garnish (optional)
Ingredient Notes
Cooked Shredded Chicken
Use 3 cups of cooked shredded chicken. Because the chicken is already cooked, it can go directly into the creamy filling. The supplied description specifically suggests rotisserie chicken as a time-saving option.
Diced Green Chilies
One 4-ounce can of diced green chilies provides the green chili flavor. If you prefer more heat, the source suggests adding extra green chilies, although it does not specify an additional quantity.
Sour Cream or Greek Yogurt
Use 1 cup of sour cream for the original creamy filling, or substitute Greek yogurt as explicitly suggested in the recipe.
Monterey Jack Cheese
The recipe calls for 1½ cups of shredded Monterey Jack, divided. Use ½ cup in the chicken filling, leaving 1 cup for the top.
Cheddar Cheese
One cup of shredded cheddar is also divided. The filling gets ½ cup, leaving the remaining ½ cup for topping the rolled enchiladas.
Chicken Broth
Half a cup of chicken broth is mixed directly into the chicken filling with the sour cream, green chilies, cheese and seasonings.
Cumin and Garlic Powder
One teaspoon of cumin and ½ teaspoon of garlic powder season the filling, along with salt and pepper to taste.
Flour Tortillas
The recipe uses 8–10 flour tortillas. Fill each generously, roll it snugly and arrange it seam-side down in the baking dish.
Fresh Cilantro
Fresh cilantro is an optional garnish and goes on after the enchiladas have baked and rested.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Aluminum foil
- Oven
How to Make Green Chili Chicken Enchiladas
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Preheat the Oven
Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
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Make the Chicken Filling
In a large bowl, mix the shredded chicken, green chilies, sour cream, ½ cup Monterey Jack, ½ cup cheddar, chicken broth, cumin, garlic powder, salt, and pepper until everything’s well combined.
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Fill and Roll the Tortillas
Spoon a generous amount of the chicken mixture down the center of each tortilla, roll them up snugly, and place seam-side down in your baking dish.
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Add the Remaining Cheese
Sprinkle the remaining cheese evenly over the top.
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Bake Covered, Then Uncovered
Cover with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and starting to brown at the edges.
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Rest Before Serving
Let it rest for about 5 minutes before serving so the filling settles.
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Garnish
Garnish with fresh cilantro if desired.
Tips for the Best Results
- Start with cooked chicken: The recipe calls for cooked shredded chicken rather than raw chicken.
- Use rotisserie chicken for convenience: This is specifically suggested as a time-saving option.
- Divide both cheeses correctly: Put ½ cup Monterey Jack and ½ cup cheddar into the filling, then use the remaining cheese on top.
- Mix the filling thoroughly: Combine the chicken, green chilies, creamy ingredient, broth, cheese and seasonings evenly before filling the tortillas.
- Roll the tortillas snugly: This helps keep the filling contained as you transfer them to the baking dish.
- Place the seam underneath: Arrange each enchilada seam-side down as specified in the method.
- Keep the foil on for the first stage: Bake covered for the initial 20 minutes.
- Finish uncovered: The final 10 minutes allow the cheese to become bubbly and start browning around the edges.
- Give the enchiladas time to settle: Rest them for about 5 minutes before serving.
Common Mistakes to Avoid
Using Raw Chicken in the Filling
The recipe calls for 3 cups of cooked shredded chicken. The short enchilada baking time is not presented as a method for cooking raw chicken.
Using All the Cheese in the Filling
Both cheeses are divided. Reserve the remaining Monterey Jack and cheddar so you have plenty to melt over the top.
Overfilling the Tortillas
The instructions call for a generous amount of filling, but the tortillas still need to roll snugly and fit in the baking dish.
Placing the Enchiladas Seam-Side Up
Arrange the rolled tortillas seam-side down, as specified in the original instructions.
Leaving the Foil On for the Entire Bake
Remove the foil after 20 minutes. The enchiladas then bake uncovered for another 10 minutes so the cheese can become bubbly and begin browning.
Serving Immediately from the Oven
The supplied recipe gives the enchiladas about 5 minutes to rest before serving so the filling can settle.
Substitutions and Variations
Rotisserie Chicken Enchiladas
Use cooked shredded rotisserie chicken as the 3 cups of chicken in the recipe. This is an explicitly suggested shortcut.
Greek Yogurt Green Chili Chicken Enchiladas
Replace the 1 cup of sour cream with Greek yogurt. This substitution is directly included in the supplied recipe.
Chicken and Black Bean Enchiladas
The source suggests adding black beans when you want to stretch the filling further. Because it does not give a quantity or preparation instruction for the beans, no specific amount has been assigned.
Spicier Green Chili Chicken Enchiladas
For additional heat, the supplied description suggests using extra green chilies. Add according to your preference because no exact extra quantity is provided.
Mild Version
Keep the recipe at the supplied one 4-ounce can of diced green chilies rather than increasing the amount.
Without Cilantro
The fresh cilantro garnish is optional, so simply leave it off if you prefer.
Serving Suggestions
Serve the Green Chili Chicken Enchiladas after their approximately 5-minute rest. This gives the creamy chicken filling a little time to settle before you portion the enchiladas from the baking dish.
Finish with fresh cilantro if desired. No additional side dishes were supplied with the recipe, so none are required to reproduce the original meal.
Storage and Reheating
Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.
Frequently Asked Questions
What chicken should I use for Green Chili Chicken Enchiladas?
Use 3 cups of cooked shredded chicken. The source specifically suggests rotisserie chicken as an easy shortcut.
Can I use Greek yogurt instead of sour cream?
Yes. The ingredient list explicitly allows 1 cup of Greek yogurt in place of the sour cream.
How many green chilies do I need?
The base recipe calls for one 4-ounce can of diced green chilies.
Can I make the enchiladas spicier?
Yes. The supplied description suggests adding extra green chilies for more heat, although it does not specify an additional amount.
What kind of tortillas does this recipe use?
Use 8–10 flour tortillas.
What cheeses are in these chicken enchiladas?
The recipe combines Monterey Jack and cheddar. Both are divided between the filling and the topping.
How much cheese goes into the filling?
Mix ½ cup shredded Monterey Jack and ½ cup shredded cheddar into the chicken filling.
How long do Green Chili Chicken Enchiladas bake?
They bake for 20 minutes covered with foil and another 10 minutes uncovered, for 30 minutes of timed baking.
What oven temperature should I use?
Preheat the oven to 375°F.
How do I know when the enchiladas are finished?
After the final uncovered baking stage, the cheese should be bubbly and starting to brown around the edges.
Can I add black beans?
Yes. Black beans are suggested as an optional way to stretch the filling, but the source does not provide an amount.
Do the enchiladas need to rest?
Yes. Let them rest for about 5 minutes before serving so the filling can settle.
Recipe Card: Green Chili Chicken Enchiladas
Recipe Name: Green Chili Chicken Enchiladas
Description: Soft flour tortillas filled with creamy shredded chicken, green chilies and cheese, then baked under Monterey Jack and cheddar until bubbly.
Method: Oven-baked
Oven Temperature: 375°F
Covered Baking Time: 20 minutes
Uncovered Baking Time: 10 minutes
Timed Baking Time: 30 minutes
Rest Time: About 5 minutes
Ingredients
- 3 cups cooked shredded chicken
- 1 can (4 oz) diced green chilies
- 1 cup sour cream (or Greek yogurt)
- 1½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- ½ cup chicken broth
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8–10 flour tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
- In a large bowl, mix the shredded chicken, green chilies, sour cream, ½ cup Monterey Jack, ½ cup cheddar, chicken broth, cumin, garlic powder, salt, and pepper until everything’s well combined.
- Spoon a generous amount of the chicken mixture down the center of each tortilla, roll them up snugly, and place seam-side down in your baking dish.
- Sprinkle the remaining cheese evenly over the top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbly and starting to brown at the edges.
- Let it rest for about 5 minutes before serving so the filling settles.
- Garnish with fresh cilantro if desired.
Recipe Notes
- Use cooked shredded chicken; rotisserie chicken is an explicitly suggested shortcut.
- Greek yogurt can replace the sour cream.
- Use ½ cup Monterey Jack and ½ cup cheddar in the filling, reserving the remaining cheese for the top.
- Roll the tortillas snugly and arrange them seam-side down.
- Bake covered for 20 minutes, then uncovered for another 10 minutes.
- Rest for about 5 minutes before serving.
- Fresh cilantro is optional.
- Black beans are suggested as an optional addition, but no quantity was supplied.
- Extra green chilies can be used for more heat, but no additional quantity was supplied.
- No prep time, serving yield, nutrition information or storage instructions were supplied.
Storage and Reheating
Specific storage and reheating instructions were not included with the supplied recipe.