These are the Best Green Chicken Enchiladas! Made with tender chicken, rich green Chile sauce, and lots of cheese, it is sure to please the whole family!
The Best Green Chicken Enchiladas are a comforting, flavor-packed dish featuring tender tortillas rolled around a savory filling and smothered in a vibrant green sauce. This sauce brings a perfect balance of tangy, slightly smoky heat that pairs beautifully with melted cheese and juicy chicken. Everyone will be asking for seconds.
I love pairing these enchiladas with my Refried Beans, Roasted Salsa Verde, and Restaurant Style Black Beans.
Table of Contents
Recipe Ingredients
Green Enchilada Sauce – Store-bought green enchilada sauces like Hatch, Las Palmas, or Frontera are great options for adding tangy flavor to the dish.
Sour Cream – Sour cream makes the filling creamy and balances the spices. Use regular or light sour cream based on your preference.
Cheese – Shredded cheddar and Monterey Jack create a rich ,melty filling and a golden, bubbly topping.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Tortillas – Corn tortillas are more traditional and won’t get as soggy, but flour tortillas are softer and more kid-friendly. You can also use whole wheat tortillas for a healthier option or gluten-free tortillas if needed.
Salsa – Swap green enchilada sauce for salsa verde if you prefer a fresher, tangier flavor. You can also try roasted tomatillo salsa for added depth or use a mix of green enchilada sauce and salsa for a unique flavor blend.
How to Make Green Chicken Enchiladas
Step 1: In the bowl of a slow cooker or Instant Pot, sauté ¼ cup diced yellow onion and 2 cloves minced garlic until the onion is translucent, about 5 minutes.
Step 2: If using a traditional slow cooker, cook the chicken with the onion, garlic, and spices on low for 6-8 hours or high for 3-4 hours. If using the Instant Pot, use manual mode and pressure cook for 15 minutes. Shred with two forks and toss in about 3 tbsp of the liquid.
Step 3: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the bottom of a deep 9×13-inch pan with cooking spray; set aside.
Step 4: Spread about 1 ½ tablespoons of sour cream into the center of each tortilla, top with about ⅓ cup of chicken mixture, then sprinkle with 2 tablespoons of cheese. Roll up (you don’t need to tuck the ends) and place seam side down into the baking dish.
Step 5: Top with enchilada sauce, cheese, and green onion. Wrap tightly with foil and place in the oven. Bake covered for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top gets crispy.
Step 6: Remove from the oven and allow to rest for 8 minutes before serving. Garnish with cilantro, if desired.
FAQs
Chicken breasts are ideal, but chicken thighs work too. Using pre-seasoned chicken or rotisserie chicken adds extra flavor compared to seasoning it only in the enchilada.
Enchiladas pair well with any Mexican food. Consider serving them with Spanish rice, Mexican black beans, Mexican pizzas, Instant Pot salsa chicken, or chicken enchilada soup.
Storage Information
STORE Chicken Enchiladas leftovers in an airtight container in the fridge for up to one week. To FREEZE, prepare an extra batch in a freezer-safe or disposable pan, cover tightly to make it airtight, and freeze for up to 3 months.
When ready to reheat, warm individual portions in the microwave or bake the entire pan in the oven, adding 5-10 extra minutes if baking from frozen. Note that tortillas may become soggy over time, with the best flavor within the first 4 days.
More Delicious Recipes to Try
Best Green Chicken Enchiladas Recipe
Ingredients
For the Chicken
- 4 boneless chicken thighs - medium-sized
- 1 boneless skinless chicken breast
- 1/4 cup yellow onion - diced
- 2 cloves garlic - minced
- 2 tbsp green chilies - diced
- 1 teaspoon kosher sea salt
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp oregano
- 1/4 tsp dried chipotle chilies - crushed
For the Filling
- 7-8 soft flour tortillas - soft taco size
- 3/4 cup sour cream - regular or light
- 1 cup shredded cheddar and Monterey Jack cheese blend
For the Topping
- 1 (15 oz) can green chile enchilada sauce
- 1 1/2 cup shredded cheddar and Monterey Jack blend
- 1/3 cup green onion - diced
- 2 tbsp freshly chopped cilantro
Instructions
- In the bowl of a slow cooker or Instant Pot, sauté ¼ cup diced yellow onion and 2 cloves minced garlic until the onion is translucent, about 5 minutes.
- If using a traditional slow cooker, cook the chicken with the onion, garlic, and spices on low for 6-8 hours or high for 3-4 hours. If using the Instant Pot, use manual mode and pressure cook for 15 minutes. Shred with two forks and toss in about 3 tbsp of the liquid.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray the bottom of a deep 9×13-inch pan with cooking spray; set aside.
- Spread about 1 ½ tablespoons of sour cream into the center of each tortilla, top with about ⅓ cup of chicken mixture, then sprinkle with 2 tablespoons of cheese. Roll up (you don't need to tuck the ends) and place seam side down into the baking dish.
- Top with enchilada sauce, cheese, and green onion. Wrap tightly with foil and place in the oven. Bake covered for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top gets crispy.
- Remove from the oven and allow to rest for 8 minutes before serving. Garnish with cilantro, if desired.
These were delicious, soft and hearty with plenty of melted cheese on top.
Delicious! A hit with the whole family!