Green Chili Chicken Enchiladas

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green chili chicken enchiladas done

You may have noticed that I have a thing for enchiladas.

There’s something about warm tortillas stuffed with zingy filling and covered with melting cheese. Yum!

These were inspired by cans of green chili enchilada sauce I picked up at the grocery.  Simple and delicious.

Green chili chicken enchiladas ingr

*Note: There are 2 cans each of enchilada sauce and tomatoes with green chilies, but I only used 1 can of each in the recipe.*

  • 3-4 cups cooked, shredded chicken
  • 1 can diced tomatoes with green chilies
  • 3-4 cups shredded cheese (I used all of the block of Monterey Jack and added cheddar too)
  • flour tortillas
  • 1 can green chili enchilada sauce

Mix the chicken, tomatoes with green chilies and 1/2 or a bit more of the cheese together in a bowl.  Fill the tortillas with this.

Place the filled tortillas in a 9×13 pan that has been sprayed with cooking spray.  Pour the can of enchilada sauce over the top and sprinkle with the rest of the cheese.

Cover and bake at 350 degrees for 30-40 minutes or until hot and bubbly.

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  1. This looks fabulous AND easy to make! I’ve never seen this sauce in my store, but I’ll look for it this week.

    Do you think it could be made with a little less cheese? Not that it doesn’t look amazing, but I’m not sure my family needs to eat so much cheese. 🙂

  2. This looks great! I have a question for you…how do you cook your chicken when a recipe calls for “cooked chicken”?

  3. Never used green chili enchilada sauce, but I am so willing to give it a try.
    These look so good.

  4. It’s hard to find green enchilada sauce that doesn’t include MSG. Look carefully if you’re sensitive.

  5. Looks delish!

  6. These look really yummy! My hubby is from New Mexico and LOVES all things Mexican. He would eat it every night, if I’d make it! I have a recipe for his grandmother’s green chili chicken enchiladas that is TO DIE FOR!!!! The only drawback is that they are VERY time consuming to make. We’re talking half the day! So, it will be good to have a quicker one to make for him now. He will be excited to get his Mexican fix a little more often! Thanks for sharing….

  7. Thanks for answering my question about the cheese! We’d love it with all that cheese, but we don’t NEED it. 🙂

    I looked in my supermarket today and they don’t carry this enchilada sauce, just the regular Old El Paso (red) enchilada sauce. I purchased Goya Salsa Verde; do you think that’s comparable?

  8. I made these tonight…SOOOOO yummy & easy too! I used corn tortillas lightly friend in EVOO instead of the flour tortillas and a small block of colby/jack cheese shredded..thanks for the yummy recipe! 🙂

  9. I make something like this with a bit of sour cream inside the enchilada. Wonderful!!!!!!!!!!!!

  10. If I doubled the recipe to make 2 batches and freeze one, would you bake them first and freeze, or just assemble and freeze?

  11. made theselast night for my boyfriend — he is a Mexican fanatic — anyways he loved them! anything that’s easy for me to make and good is a winner in my book! thanks for the recipe

  12. Enchiladas are not supposed to be made with flour tortillas. Ew.


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