Best Green Chicken Enchiladas Recipe

The best green enchiladas served in a baking dish.

4.73 from 36 votes

Best Green Chicken Enchiladas Recipe

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!

Prep Time15

Cook Time1 15

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 814kcal

Author: Andrea

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 1/4 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 9x13-inch pan with cooking spray; set aside.
Spread about 1 1/2 tablespoons of sour cream into the center of each tortilla, top with about 1/3 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.

Notes

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.

Nutrition