Name: Green Enchiladas with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (Leftover rotisserie works—who has time to poach sometimes? Or even diced cooked turkey if that's all you've got); 2 cups green enchilada sauce (I like Hatch brand, but homemade is lovely, or whatever's on sale); 1 cup sour cream (Greek yogurt swaps in pretty well in a pinch); 2 cups shredded cheese (Monterey Jack or cheddar, or whatever cheese bits are lurking in my fridge honestly); 8-10 corn tortillas (flour tortillas work, but I think corn gives better flavor and holds sauce nicely—my grandmother would disagree and always insisted on flour, so there's that); 1/4 cup chopped fresh cilantro (optional, if you're a cilantro fan—leave it out if you're not, I won't judge); 1/2 small onion, diced (or just skip if you're anti-onion, some days I am too); 2 tablespoons olive oil (or any neutral oil—sometimes I use whatever's closest); Salt and pepper (a pinch or two to taste)

Let Me Tell You About the Time I Fell in Love with Green Enchiladas with Chicken

You ever have one of those days where you open the fridge, see odds and ends, and just sort of hope dinner will magically appear? That’s basically how I first threw together these green enchiladas with chicken. My sister was coming over, it’d been raining for two days straight, and I just needed something warm, cheesy, tangy—ideally done before we both got cranky. And, as luck would have it, the green enchilada sauce I bought on impulse (thanks, late-night grocery shopping) turned out to be the hero of the hour.

My family requests these all the time now—sometimes a little too often, to be honest. I think my nephew believes this is the only way chicken is meant to be eaten. So in the spirit of sharing, here’s how I pull it together (with a few sidetracks, mild panic, and inevitable cheese fingers along the way).

Why You’ll Love This—Or at Least, Why I Do!

I make this when I want something cozy, but not too fussy, and with enough tang that it feels like there was actual effort involved. My family goes a little wild for these, especially if I make extra sauce (yes, sometimes I cheat and drizzle straight form the jar and hope no one notices). And look, I used to mess up the rolling step every single time—tortillas breaking left, right, and center. But actually, if you microwave them briefly first, they’re way easier to handle. Wish someone had told me before my first attempt… Anyway, these are endlessly riffable, so let’s get into it.

What You’ll Need (and Some Options)

2 cups cooked, shredded chicken (Leftover rotisserie works—who has time to poach sometimes? Or even diced cooked turkey if that’s all you’ve got)
2 cups green enchilada sauce (I like Hatch brand, but homemade is lovely, or whatever’s on sale)
1 cup sour cream (Greek yogurt swaps in pretty well in a pinch)
2 cups shredded cheese (Monterey Jack or cheddar, or whatever cheese bits are lurking in my fridge honestly)
8-10 corn tortillas (flour tortillas work, but I think corn gives better flavor and holds sauce nicely—my grandmother would disagree and always insisted on flour, so there’s that)
1/4 cup chopped fresh cilantro (optional, if you’re a cilantro fan—leave it out if you’re not, I won’t judge)
1/2 small onion, diced (or just skip if you’re anti-onion, some days I am too)
2 tablespoons olive oil (or any neutral oil—sometimes I use whatever’s closest)
Salt and pepper (a pinch or two to taste)

Alright, Let’s Make Green Enchiladas with Chicken

Preheat your oven to 375°F (or about 190°C if you’re using Celsius—you know your oven better than I do).
In a skillet, heat olive oil over medium and soften the onion for a few minutes. If you forget this step, it’s not the end of the world. I definitely have.
Stir in shredded chicken, about half a cup of the green enchilada sauce, plus a little salt and pepper. Give it a quick mix so everything warms up (this is where I sneak a bite, for purely science reasons).
In a small bowl, mix the rest of the green enchilada sauce with sour cream. It may look a bit weird and lumpy when you start, but just keep whisking—or stirring with a fork; both work.
Grab your tortillas and microwave them under a damp towel for about 30 seconds. Trust me here, this saves the whole “crack and crumble” drama.
Spoon a bit of chicken and onion mixture into a tortilla, sprinkle some cheese, then roll it up and place seam-side down in a greased baking dish. Keep going till your dish is snug. (Little gaps are fine!)
Pour the sour cream and green sauce mix all over the top. Try to cover every edge. I always use a spatula for this but honestly, a big spoon does fine.
Scatter the rest of the cheese over the top. If you want to get fancy, add a bit of cilantro here too. (I rarely remember this step, but it looks pretty).
Bake uncovered for about 25 minutes, until it’s bubbling and the cheese is a dab golden brown in places. If your oven runs hot, maybe check at 20 minutes, just in case.
Let it rest for a good 5-10 minutes before you dig in—seriously, it’s like molten lava at first. Learned that the hard way.

Notes: Stuff I Wish I’d Known Earlier

If you forget to warm the tortillas, rolling gets messy fast.
I’ve found that leftover enchiladas, reheated, sometimes taste even better. Maybe it’s just that next-day magic?
Cheese measuring is more of an art than a science. I just use whatever I have, as long as the top is well-covered.
Oh, and if you add extra sauce, the bottoms get a bit soggy, but nobody seems to mind around here.

Tried and Tested (and Maybe Failed) Variations

Sub broccoli or black beans for the chicken—works and keeps it veg, though my husband will always ask where the meat went.
Once tried adding spinach. Tasted great, but the color combo was…questionable. Kids were suspicious. Lesson learned.
I’ve also swapped in red enchilada sauce, which is fine but changes the whole mood, you know?

Do You Really Need Fancy Gear?

I use a 9×13 inch baking dish, but honestly, I once made these in a couple smaller aluminum pans when mine was in the dishwasher. Works fine, just be sure they’re deep enough to catch the bubbles. Also, if you don’t have a microwave, wrapping the tortillas in foil and warming them in the oven for a few minutes does the trick, too. No panic necessary.

Storing Leftovers—you’ll be lucky if you have them

These keep fine in the fridge for about 3 days, covered. Actually, I’ve never had a pan last more than a day and a half, but in theory that’s how long they should be okay. Reheat in the oven if you want them a bit crispier on top, or just zap in the microwave (no shame, that’s what I do for midnight snacks).

How I Like to Serve ‘Em

Bit of chopped cilantro on top, maybe a squeeze of lime if I’ve got it. My family insists on sour cream dolloped alongside, but I sometimes sneak in quick pickled onions—it adds a zing. And for some reason, in my house, we always eat these with tortilla chips on the side, as if there wasn’t enough corn already.

Stuff I’ve Learned the Hard Way (Pro Tips)

I once tried rushing the bake time—regretted it because the cheese didn’t melt quite right. Wait it out, it’s worth it.
Don’t be shy with the sauce; dry enchiladas are a sad state of affairs.
On second thought, don’t overfill the tortillas. They’ll bust open and the filling will escape, and then you’ll spend extra time scraping chicken bits off the bottom. Not fun.

Burning Questions About Green Enchiladas with Chicken

Can I make this ahead? Yep! Assemble, cover, and stash in the fridge till dinner time. You’ll want to add a couple more minutes to the baking time though—it starts out colder.

What if I don’t eat chicken? Swap in beans, cooked veggies, or use that fancy fake chicken product. I promise, it’s the sauce and cheese that really win the day.

Can I freeze these? Mm, you can, but the tortillas get a tad mushy sometimes. Still tastes great though—I just embrace the texture change!

Any shortcut for shredded chicken? Rotisserie birds from the grocery store are where it’s at. Or, if I’m being honest, once I just diced cold leftover grilled chicken. No one complained.

★★★★★ 4.50 from 29 ratings

Green Enchiladas with Chicken

yield: 4 servings

prep: 20 mins

cook: 25 mins

total: 45 mins

These green enchiladas with chicken are hearty, cheesy, and smothered with a creamy green sauce—perfect for a weeknight dinner or when craving some Tex-Mex comfort. Simple to prepare with leftover chicken and pantry staples.

Ingredients

2 cups cooked, shredded chicken (Leftover rotisserie works—who has time to poach sometimes? Or even diced cooked turkey if that’s all you’ve got)
2 cups green enchilada sauce (I like Hatch brand, but homemade is lovely, or whatever’s on sale)
1 cup sour cream (Greek yogurt swaps in pretty well in a pinch)
2 cups shredded cheese (Monterey Jack or cheddar, or whatever cheese bits are lurking in my fridge honestly)
8-10 corn tortillas (flour tortillas work, but I think corn gives better flavor and holds sauce nicely—my grandmother would disagree and always insisted on flour, so there’s that)
1/4 cup chopped fresh cilantro (optional, if you’re a cilantro fan—leave it out if you’re not, I won’t judge)
1/2 small onion, diced (or just skip if you’re anti-onion, some days I am too)
2 tablespoons olive oil (or any neutral oil—sometimes I use whatever’s closest)
Salt and pepper (a pinch or two to taste)

Instructions

1

Preheat your oven to 375°F (or about 190°C if you’re using Celsius—you know your oven better than I do).
2

In a skillet, heat olive oil over medium and soften the onion for a few minutes. If you forget this step, it’s not the end of the world. I definitely have.
3

Stir in shredded chicken, about half a cup of the green enchilada sauce, plus a little salt and pepper. Give it a quick mix so everything warms up (this is where I sneak a bite, for purely science reasons).
4

In a small bowl, mix the rest of the green enchilada sauce with sour cream. It may look a bit weird and lumpy when you start, but just keep whisking—or stirring with a fork; both work.
5

Grab your tortillas and microwave them under a damp towel for about 30 seconds. Trust me here, this saves the whole “crack and crumble” drama.
6

Spoon a bit of chicken and onion mixture into a tortilla, sprinkle some cheese, then roll it up and place seam-side down in a greased baking dish. Keep going till your dish is snug. (Little gaps are fine!)
7

Pour the sour cream and green sauce mix all over the top. Try to cover every edge. I always use a spatula for this but honestly, a big spoon does fine.
8

Scatter the rest of the cheese over the top. If you want to get fancy, add a bit of cilantro here too. (I rarely remember this step, but it looks pretty).
9

Bake uncovered for about 25 minutes, until it’s bubbling and the cheese is a dab golden brown in places. If your oven runs hot, maybe check at 20 minutes, just in case.
10

Let it rest for a good 5-10 minutes before you dig in—seriously, it’s like molten lava at first. Learned that the hard way.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 550 caloriescal

Protein: 34gg

Fat: 32gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.