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I’ve made these Green Chile Chicken Enchiladas for decades. They’re a family favorite and my go-to recipe for a casual dinner party. I love to make them with juicy, slow cooker shredded chicken, homemade green enchilada sauce and plenty of melty cheddar and mozzarella cheese.
You can make this recipe with a rotisserie chicken and canned enchilada sauce in a pinch, but I promise it’s worth the effort to make them from scratch.
I typically start a day before I plan to serve these green chile chicken enchiladas with 10 minutes of effort (including the shredding!) to make shredded chicken and 30 minutes to make the green enchilada sauce. The sauce freezes beautifully and one recipe makes enough for 2 or 3 batches of enchiladas, depending on how saucy you like them.
I always lightly brown each flour tortilla in a little oil before assembling the enchiladas. It’s a great way to avoid the sogginess that can happen when making enchiladas with raw tortillas.
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How to Make Green Chile Chicken Enchiladas
Step 1: Brush baking dish with olive oil and spread on a light layer of green enchilada sauce.
Step 2: In a non-stick skillet, lightly fry each tortilla on each side in a little oil and transfer to plate. Top each tortilla with green enchilada sauce, shredded chicken, cheese and black olives. Roll up tortilla and place in one end of baking dish. Repeat with remaining tortillas.
Step 3: Top enchiladas evenly with remaining green enchilada sauce and shredded cheese. Bake at 350˚F for 25 to 30 minutes. Serve with sour cream and chopped fresh cilantro if desired.
Green Chile Chicken Enchiladas
Video
Ingredients
- 8 teaspoons olive oil plus more for brushing on baking dish
- 8 flour tortillas
- 3 cups green enchilada sauce see recipe note #1
- 16 ounces shredded chicken
- 6 ounces mozzarella cheese shredded
- 6 ounces cheddar cheese shredded
- 1 6-ounce can black olives drained and thinly sliced into rounds (optional)
- sour cream to taste
- chopped fresh cilantro to taste, optional
Instructions
- Preheat oven to 350˚F.
- Heat a non-stick skillet over medium heat until hot. Add 1 teaspoon of oil and swirl to coat. Add tortilla and fry for 10-15 seconds per side until lightly brown; transfer to plate. Repeat with remaining tortillas. Set aside.
- Brush a 9 x 13-inch baking dish with olive oil. Pour in 1 cup of green enchilada sauce and smooth to an even layer with the back of a spoon.
- Place one tortilla on a plate and top with 2 tablespoons of sauce, using the back of a spoon to spread it evenly almost to the edges. Top with 2 ounces shredded chicken across center. Sprinkle with a half ounce each of mozzarella and cheddar. Sprinkle with desired amount of sliced olives. Roll up and place in one end of prepared baking dish. Repeat with remaining tortillas.
- Top enchiladas with remaining sauce, spreading it out to the edges. Sprinkle with remaining cheese and olives (if desired). Bake uncovered 25 to 30 minutes until enchiladas are heated through and cheese is melted. Serve topped with sour cream and fresh cilantro.
Notes
- Use more or less enchilada sauce to suit your taste. I like them pretty saucy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used corn tortillas, and the enchiladas came out great. Thank you for sharing this recipe!!!
My pleasure, Jackie! I’m so glad you enjoyed these.
Excellent
So glad you enjoyed these, Sherry!
I love this recipe! My husband likes corn and I like flour tortillas. What would you recommend for the cook time on corn?
I’m so glad you’re enjoying the recipe, Amanda! I’d reduce the baking time to 15 to 20 minutes when using corn tortillas and be sure to soften them in a little hot oil in a skillet just as you do flour tortillas. Hope that helps!
Can I use corn tortillas?
Bonnie from VT.
Hi, Bonnie! Yes, absolutely. You’ll want to use 12 to 16 corn tortillas, depending on their size. And keep in mind that corn tortillas can be a bit more of a challenge to roll, so you’ll want to roll them gently.
These are calling my name! Perfect pairing with your homemade sauce ๐ Can’t wait to give this a try!
That makes me happy!! Thank you so much, Kevin!
Girl, I could legit eat these for breakfast right now!! They look so good and with that cheesy top? Swoon! Hubby and I will have to give these a try over the holidays ๐ Have a wonderful week ahead, my friend!
haha, love it! I’d eat them for breakfast too!! ๐ Thanks so much, Dawn. You have a wonderful week too!
Oooohhhh Marissa. You’re speaking my language here. Enchiladas are my favorite, especially when they’re green enchiladas. I must try this recipe! They look perfect!
Thank you so much, Kelsie!
Oh yummy
I never thought about using tortillas this way….
So many creative options if you think about it.. like. what can you fill them with?. Endless options!!
Yes, very versatile! Thank you, Thomas!
Perfect cozy comfort food for a dinner party Marissa! Enchiladas are a favorite of mine. I don;t make them often, but when I do, we all enjoy them. I’ll need to try your recipe!
I love to hear that, Mary Ann! Thank you. ๐
These look and sound so delicious, Marissa! I really want to take these to my familyโs Christmas Eve party. Happy holidays to you and thanks for all the fabulous recipes you share.
aww, this is such a sweet comment, Sally! Thank you my sweet friend! Happy Holidays to you and yours! xo
This sounds quite similar to the green chile chicken enchiladas that we make! That was one of our favorite go-to meals before I started the blog. You know what’s funny? Every Christmas we take some vacation time, and I don’t do any cooking/baking for the blog. It’s our time to go back and eat our favorite pre-blog meals…and chicken enchiladas might have to be on that list now! ๐
So important to take a little time off to spend with family, especially around the holidays!! Happy Holidays to you and your family, David!