If you’re after a crowd-pleasing dinner that’s both satisfying and easy to make, Easy Green Chicken Enchiladas are the answer. These enchiladas are brimming with tender shredded chicken, tangy green sauce, and a dreamy, creamy filling—all wrapped up in soft tortillas and crowned with bubbling cheese. The flavors are vibrant and comforting, perfect for busy weeknights or feeding friends on the weekend. Best of all, this is one of those “set it and forget it” meals: assemble, bake, and you’re rewarded with something special every single time.
Ingredients You’ll Need
What I love most about this recipe is how each everyday ingredient transforms into a vibrant, flavorful dish. Each one has its role, whether it’s making the filling ultra-creamy or adding that irresistible cheesy top. Here’s everything you need for Easy Green Chicken Enchiladas:
- Cooked shredded chicken: Rotisserie chicken saves time and delivers juicy, tender filling every time.
- Green enchilada sauce: Grab your favorite jar or make it homemade; it brings zesty flavor and that signature green hue.
- Sour cream or plain Greek yogurt: Stirred into the filling, it makes every bite velvety and rich.
- Monterey Jack cheese: Melts beautifully for a creamy, stretchy finish inside and on top.
- Cheddar cheese: Gives each enchilada a sharp, savory edge and golden color.
- Flour or corn tortillas: Go with what you love—both add their own unique texture and hold up to the saucy filling.
- Cumin: Lends gentle warmth and depth to the chicken mixture.
- Garlic powder: For a subtle savory boost without the fuss of mincing.
- Salt and black pepper: Balances and enhances all the flavors.
- Fresh cilantro (optional): Sprinkled on top for an aromatic, colorful garnish.
How to Make Easy Green Chicken Enchiladas
Step 1: Prepare the Filling
Start by grabbing a large mixing bowl, and toss in your shredded chicken, half the green enchilada sauce, sour cream, half the Monterey Jack and cheddar cheese, cumin, garlic powder, salt, and pepper. Give everything a thorough mix until each piece of chicken is coated and the mixture looks creamy and unified—this step builds the bold flavor base for your Easy Green Chicken Enchiladas.
Step 2: Warm the Tortillas
No one likes a cracked tortilla! Lightly warm your tortillas in the microwave or on a skillet for a few seconds to make them soft and easy to roll. This little hack keeps your enchiladas neat and helps them nestle in perfectly together in the baking dish.
Step 3: Fill and Roll
Lay a tortilla flat and scoop about half a cup of the chicken filling down the center. Roll it up snugly, place seam-side down in your greased 9×13-inch baking dish, and repeat with the rest. This step goes quickly once you find your groove—before you know it, your whole pan will be full.
Step 4: Add Sauce and Cheese
Spoon the remaining green enchilada sauce evenly over the filled tortillas—be generous so each enchilada gets full saucy coverage! Then scatter over the remaining Monterey Jack and cheddar cheese for that irresistible golden crust once baked.
Step 5: Bake to Perfection
Cover the pan loosely with foil and pop it in your 375°F oven. Bake for 20 minutes, then remove the foil and bake another 10 minutes, letting the cheese get melty and bubbly. The aroma will tell you when they’re ready!
Step 6: Garnish and Serve
Once your Easy Green Chicken Enchiladas are out of the oven, let them rest for a couple of minutes, then shower freshly chopped cilantro over the top for a burst of color and freshness.
How to Serve Easy Green Chicken Enchiladas
Garnishes
Don’t skip the garnishes—they turn your enchiladas into a feast for both eyes and taste buds. Fresh cilantro is classic, but you could also add thinly sliced green onions, diced avocado, cool dollops of sour cream, or even a handful of radish slices for a pop of crunch and color.
Side Dishes
These Easy Green Chicken Enchiladas are incredibly versatile for pairing. Serve them alongside fluffy Spanish rice, smoky refried beans, or a crisp green salad tossed with lime and cilantro. That fresh salad especially cuts through the richness beautifully!
Creative Ways to Present
You can serve enchiladas individually for a cozy dinner or line them up family-style in the baking dish for sharing. For parties, cut the rolled enchiladas into bite-size pieces and secure with toothpicks—they make amazing appetizer bites everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. The flavors actually deepen overnight, making Easy Green Chicken Enchiladas even more craveable the next day!
Freezing
These enchiladas freeze like a dream. Assemble them but hold off on the final bake—just wrap tightly and freeze the dish for up to 2 months. When you’re ready, bake straight from the freezer, adding extra time to ensure they’re hot all the way through.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through. For a quick fix, individual portions can also be microwaved—just know the tortillas may get a touch softer, but the flavor will still be outstanding.
FAQs
Can I make Easy Green Chicken Enchiladas ahead of time?
Absolutely! Assemble them up to 24 hours ahead, cover, and refrigerate. When you’re ready, just bake as directed; perfect for busy days or when you want dinner ready to pop in the oven.
What’s the best way to shred chicken for this recipe?
Use two forks to pull apart cooked chicken breasts, or, for super-fast shredding, toss them in your stand mixer with the paddle attachment for 30 seconds. Rotisserie chicken also works beautifully for convenience and flavor.
Can I use corn tortillas instead of flour?
Yes! Both work well in Easy Green Chicken Enchiladas. Corn tortillas are a bit more traditional and add a satisfying chew, while flour tortillas are softer and hold up nicely to the creamy filling.
How can I make these enchiladas spicier?
To kick up the heat, stir in some diced roasted green chiles or a pinch of cayenne pepper to the filling, or top with thin slices of fresh jalapeño before baking.
What if I don’t have Monterey Jack cheese?
No worries; you can substitute with extra cheddar or even mozzarella. Monterey Jack melts particularly well, but other melty cheeses will do in a pinch without sacrificing the deliciousness of your Easy Green Chicken Enchiladas.
Final Thoughts
If you’ve been searching for a meal that’s quick to prepare, heartwarming, and sure to impress, you’ll want to add Easy Green Chicken Enchiladas to your regular rotation. There’s something magical about this combination of flavors and textures—so gather your ingredients and give these a try soon!
Print
Easy Green Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Easy Green Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a creamy and flavorful filling wrapped in soft tortillas and baked to perfection. Perfect for a weeknight dinner or entertaining guests.
Ingredients
For the Chicken Filling:
- 3 cups cooked chicken breast, shredded
- 1 cup green enchilada sauce (store-bought or homemade)
- 1 cup sour cream or plain Greek yogurt
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the chicken filling: In a mixing bowl, combine shredded chicken, 1 cup enchilada sauce, sour cream, ½ cup Monterey Jack cheese, ½ cup cheddar cheese, cumin, garlic powder, salt, and pepper. Mix well.
- Assemble the enchiladas: Warm tortillas slightly to make them pliable. Spoon about ½ cup of the chicken mixture down the center of each tortilla, roll it up, and place seam-side down in the baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining Monterey Jack and cheddar cheeses.
- Bake the enchiladas: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro before serving.
Notes
- Serve with rice, beans, or a fresh green salad.
- For extra flavor, stir in sautéed onions or roasted green chiles to the filling.
- This dish can be prepped ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
