If you’re craving comfort food with a bold Mexican twist, these Mexican Green Chile Chicken and Cheese Enchiladas are the answer. Tender shredded chicken, creamy green chile sauce, and melted cheese come together in a warm tortilla blanket — baked to bubbling perfection. I once made them with a mix of Monterey Jack and pepper jack cheese for extra creaminess and just the right amount of spice, and they were an instant family favorite. Whether you’re cooking for a weeknight dinner or entertaining guests, these enchiladas bring that irresistible combination of creamy, cheesy, and tangy flavors to your table.
Why You’ll Love This Recipe
These Green Chile Chicken and Cheese Enchiladas are the perfect balance of rich, savory, and mildly spicy. The green chile sauce is creamy yet light, the chicken filling hearty but not heavy, and the melted cheese ties everything together beautifully. This dish feels like authentic Mexican comfort food, yet it’s simple enough for busy weeknights. You can assemble it ahead of time, bake it when ready, and have a restaurant-quality meal on your plate in under an hour.
Print
Mexican Green Chile Chicken and Cheese Enchiladas: A Creamy, Flavorful Fiesta
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Halal
Description
Mexican Green Chile, Chicken, and Cheese Enchiladas are a creamy, cheesy, and flavorful dish featuring tender shredded chicken wrapped in soft tortillas and smothered in a tangy green chile sauce. Baked to bubbly perfection, this comforting classic is perfect for weeknight dinners or festive gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce (plus extra for topping)
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack or Mexican blend cheese (divided)
- 8 small flour or corn tortillas
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper, to taste
- Fresh cilantro and lime wedges (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 2–3 minutes until fragrant and softened.
- Stir in shredded chicken, diced green chiles, cumin, salt, and pepper. Cook for 2–3 minutes to combine flavors, then remove from heat.
- In a bowl, mix 1/2 cup enchilada sauce with sour cream and 1 cup shredded cheese. Add this mixture to the chicken filling and stir well.
- Spread a thin layer of green enchilada sauce on the bottom of the prepared baking dish.
- Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the remaining 1 cup of cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot with lime wedges, rice, or beans.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- For extra creaminess, mix in 4 oz of cream cheese to the filling.
- Make it spicier by adding jalapeños or using medium green chile sauce.
- Leftovers reheat well in the oven or microwave the next day.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked Shredded Chicken – The star of the filling; use rotisserie chicken for a quick shortcut.
Flour or Corn Tortillas – Either works depending on your preference. Corn adds authenticity, while flour provides a softer texture.
Green Chiles – Canned or roasted green chiles add mild heat and tangy flavor to the sauce.
Green Enchilada Sauce – The base of the dish, rich and flavorful; you can use store-bought or homemade.
Sour Cream – Adds creaminess and a tangy finish to the sauce.
Cream Cheese – Gives the sauce extra body and velvety smoothness.
Shredded Cheese – A blend of Monterey Jack, cheddar, or pepper jack melts beautifully.
Garlic and Onion Powder – Add savory depth to the filling and sauce.
Cilantro (optional) – For garnish and a burst of fresh flavor.
Salt and Black Pepper – To season the filling perfectly.
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large bowl, combine shredded chicken, half of the green chiles, half of the cheese, garlic powder, onion powder, and a few spoonfuls of enchilada sauce. Mix until evenly combined.
In a saucepan over medium heat, combine the remaining enchilada sauce, green chiles, sour cream, and cream cheese. Stir until smooth and heated through. Taste and adjust seasoning with salt and pepper.
Warm your tortillas briefly in the microwave to make them pliable. Spoon 2–3 tablespoons of the chicken filling onto each tortilla, roll it tightly, and place it seam-side down in the baking dish. Pour the creamy green chile sauce evenly over the top, spreading to cover all the enchiladas. Sprinkle the remaining cheese generously over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges. Garnish with chopped cilantro and serve hot with rice, beans, or a simple salad.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 6 people. Preparation takes around 20 minutes, baking about 25 minutes, for a total of 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F for 15–20 minutes or microwave individual portions until hot. You can also freeze the unbaked enchiladas (without sauce) for up to 2 months — just thaw, add sauce, and bake when ready.
Variations and Customizations
Spicy Verde Enchiladas – Add diced jalapeños or use hot green chile sauce for extra heat.
Vegetarian Version – Replace chicken with black beans, corn, and sautéed bell peppers.
Smoky Chipotle Twist – Stir a little chipotle powder into the sauce for a smoky undertone.
Double Cheese Enchiladas – Mix in extra cheese in the filling for ultra-gooey goodness.
Healthy Swap – Use Greek yogurt instead of sour cream for a lighter version.
Roasted Poblano Enchiladas – Substitute green chiles with roasted poblanos for deeper flavor.
Taco-Style Enchiladas – Add taco seasoning to the filling for a Tex-Mex twist.
Breakfast Enchiladas – Swap chicken for scrambled eggs and sausage for a hearty brunch option.
Seafood Version – Try with shrimp or crab for a coastal-inspired take.
Casserole Style – Layer the ingredients instead of rolling them for a faster, family-style bake.
FAQs
Can I use red enchilada sauce instead?
Yes, but the flavor will be bolder and less creamy — still delicious!
How can I make it spicier?
Add chopped jalapeños, serrano peppers, or a splash of hot sauce to the filling or sauce.
Can I make these ahead of time?
Yes, assemble them up to a day ahead, refrigerate, then bake when ready to serve.
Can I use corn tortillas?
Absolutely — just warm them before rolling to prevent cracking.
What’s the best cheese for enchiladas?
Monterey Jack, pepper jack, or a Mexican blend all melt beautifully.
Can I use leftover rotisserie chicken?
Yes, it’s a great time-saving shortcut.
Do I need to cover the enchiladas while baking?
No, bake uncovered for a slightly golden, bubbly top.
Can I freeze these?
Yes, freeze before baking and thaw overnight before cooking.
What can I serve on the side?
Spanish rice, refried beans, guacamole, or a crisp salad pair perfectly.
How long do leftovers last?
Up to 4 days in the refrigerator when properly stored.
Conclusion
These Mexican Green Chile Chicken and Cheese Enchiladas are the perfect blend of creamy, cheesy, and zesty. With tender chicken, a luscious green chile sauce, and melted cheese in every bite, they’re pure comfort food that brings restaurant-level flavor straight to your home kitchen. Whether served for a family dinner or special occasion, this easy and satisfying recipe will quickly earn a spot in your regular meal rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!