This Green Chicken Enchiladas Recipe is filled with shredded rotisserie chicken, green chiles, sour cream and cheese then smothered in a green enchilada sauce and more cheese, for a quick weeknight dinner!
So many of you have been enjoying my Ground Beef Enchiladas, that I thought it was time to finally share my Green Chicken Enchiladas. I’ve been making this super simple recipe for years and I can’t wait for you to try it!
How To Make Green Chicken Enchiladas:
- Start by making my quick Green Enchilada Sauce. If you’re in a pinch you can also use a canned version of green enchilada sauce too.
- Add the shredded rotisserie chicken, a can of green chiles, cumin, garlic powder, onion powder and salt in a bowl and mix until combined.
- Layer the chicken mixture, some sour cream and cheese on top of a large corn tortilla and roll it up. Fill up your casserole dish with the rolled enchiladas.
- Top with the remaining enchilada sauce and cover with cheese, then bake until bubbly in the center.
Chicken Enchilada Filling Variations-
For this recipe I’m using shredded rotisserie chicken, but you can also try any of these variations:
- Make your own shredded chicken using my slow cooker method
- Leftover grilled chicken that’s been chopped up
- Shredded turkey (hello Thanksgiving leftovers)
- Ground beef
- Shredded pork would also be a great substitution in this recipe.
Really, this recipe is great with just about any sort of protein you want to add in, even shrimp!
I like to use the squeeze bottle of sour cream to get a nice line of sour cream right down the center of the enchiladas. You can also use a spoon, if you don’t have the squeeze bottle.
Don’t forget to add plenty of cheese in there too!
Is Green Enchilada Sauce the Same as Salsa Verde?
The main difference between green enchilada sauce and salsa verde is that the enchilada sauce is a cooked sauce that requires chicken stock or water, while the salsa verde is a blended salsa that is usually eaten raw (not cooked). For this recipe, you’ll use green enchilada sauce so it can coat the tortillas well.
What Type Of Tortillas To Use For Enchiladas?
Some enchilada purists will say that it’s only an “enchilada” if corn tortillas are used. I’m on the team – “use whatever floats your boat”
My personal favorite is a blended corn and flour tortilla, which can sometimes be difficult to locate. For this recipe I am using a large corn tortilla, but flour tortillas would work just as well. Corn tortillas will hold up a little better under the sauce, while a flour tortilla will be softer. Try it both ways and see which way you prefer!
What To Serve with Enchiladas:
I love topping my enchiladas with all of my favorite taco toppings like sour cream, diced tomato and avocado. We love my easy Mexican Rice and Black Beans as a simple side dish. Sometimes I’ll serve a garden salad as a side as well.
I know you’re going to love this simple weeknight recipe just as much as we do!
Green Chicken Enchiladas Recipe
- 3 cups shredded rotisserie chicken
- 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 8 large corn tortillas
- 2 1/2 cups Green Enchilada Sauce
- 8 tbsp sour cream
- 3 cups shredded colby jack or monterey jack cheese
- Preheat oven to 375 degrees F. Spread about 1/2 cup of green enchilada sauce in the bottom of a 9x13" casserole dish and set aside.
- Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated.
- Assemble the enchiladas by dividing the chicken mixture, sour cream and 1 1/2 cups of cheese between the corn tortillas and rolling them up. Place them seam side down in the prepared casserole dish.
- Top the enchiladas with the remaining enchilada sauce, so the sauce covers all the tortillas. Top with the remaining cheese and bake for 25 minutes or until the center is heated through and sauce is bubbly. Let sit for 5 minutes before serving. Enjoy!
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