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Mexican Green Chile Chicken and Cheese Enchiladas

Warm, comforting enchiladas filled with shredded chicken, creamy cheeses, and a vibrant green chile sauce—perfect for cozy family dinners or casual get-togethers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked and shredded chicken rotisserie chicken recommended
  • 4 oz diced green chiles 1 can
  • 1/2 cup sour cream
  • 1/2 cup softened cream cheese
  • 1 cup shredded Mexican cheese blend or Monterey Jack
  • salt and pepper to taste
  • 15 oz green enchilada sauce 1 can
  • 1/4 cup fresh cilantro chopped, optional
  • 8-10 count small flour or corn tortillas warmed
  • 1.5 cups shredded Mexican cheese blend for topping

Equipment

  • Large bowl
  • 9x13-inch Baking Dish
  • Microwave or Skillet

Method
 

  1. Step 1: In a large bowl, combine shredded chicken, diced green chiles, sour cream, softened cream cheese, and 1 cup shredded cheese. Season with salt and pepper. Mix until creamy and well combined.
  2. Step 2: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  3. Step 3: Warm tortillas briefly in microwave or skillet to prevent cracking when rolling.
  4. Step 4: Spoon 2–3 tablespoons of chicken mixture onto each tortilla. Roll tightly and place seam-side down in baking dish.
  5. Step 5: In a small bowl, whisk green enchilada sauce and sour cream until smooth. Stir in chopped cilantro if using.
  6. Step 6: Pour sauce evenly over enchiladas. Sprinkle remaining 1 1/2 cups shredded cheese on top.
  7. Step 7: Bake uncovered for 20–25 minutes until cheese is melted and bubbly with golden edges.
  8. Step 8: Let rest 5–10 minutes before serving. Garnish with fresh cilantro, diced avocado, or sour cream if desired. Serve with Mexican rice, refried beans, or salad.

Notes

Assemble enchiladas ahead and refrigerate up to 24 hours before baking—add extra bake time if baking from cold. Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months. Reheat covered in oven or microwave.