Green Chili Chicken Enchiladas
Ingredients
(Serves 6–8)
1½ lbs boneless, skinless chicken breast
½ tsp kosher salt, plus more for seasoning
½ tsp black pepper, plus more for seasoning
2 tbsp olive oil
½ cup sour cream
½ cup canned diced fire-roasted green chiles
1 tsp ground cumin
½ tsp garlic powder
10 flour tortillas (or corn, 6-inch size)
2 cups green chile enchilada sauce
5 oz grated pepper jack cheese
5 oz grated mild cheddar cheese
2 tbsp sliced green onions
1 tbsp chopped fresh cilantro
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (204°C). Set the rack to the middle position.
2. Prep the Chicken
Pat chicken breasts dry.
Cut each in half horizontally to make thinner cutlets.
Place each cutlet in a bag and pound gently to about ½-inch thick.
Season both sides with salt and pepper.
3. Cook the Chicken
Heat olive oil in a sauté pan over medium.
Add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temp should be 160–165°F).
Let rest for 10 minutes, then shred with forks or chop finely.
4. Make the Filling
In a bowl, combine:
Shredded chicken
Sour cream
Green chiles
¼ cup each of pepper jack and cheddar cheese
Green onions
Cumin
Garlic powder
Salt and pepper to taste
Mix well and set aside.
5. Warm the Tortillas
Warm each tortilla briefly on a hot skillet or over a gas flame until soft and pliable.
Stack and cover with a towel to keep warm.
6. Assemble the Enchiladas
Lightly grease a 13×9″ baking dish.
Spread ½ cup enchilada sauce on the bottom.
Fill each tortilla with about â…“ cup of the chicken mixture, roll, and place seam-side down in the dish.
Repeat with remaining tortillas.
Pour remaining enchilada sauce on top and sprinkle with remaining cheeses.
7. Bake
Cover with foil and bake for 15–20 minutes, until the cheese is melted and bubbly.
8. Garnish & Serve
Top with chopped cilantro and more green onions if desired.
Serve warm and enjoy every cheesy, tangy bite.
Tips for Success
Use rotisserie chicken for a shortcut
Make it spicy – Add jalapeños or use hot green chile sauce
Corn vs. Flour – Both work well; corn adds a more traditional flavor
Don’t skip resting the chicken – It keeps it juicy and flavorful
Double the recipe – These freeze beautifully
Make It Your Own
Add Veggies – Try sautéed zucchini or spinach in the filling
Creamy Boost – Stir in cream cheese or queso fresco
Meat Swap – Use shredded turkey or beef instead
Top with Avocado – For freshness and creaminess
Serving Suggestions
Serve with:
Mexican rice
Refried beans
Fresh guacamole or pico de gallo
Perfect for:
Family dinners
Potlucks
Meal prep
Storage & Reheating
Store:Â Refrigerate leftovers for up to 4 days
Reheat: Cover with foil and bake at 350°F until hot, or microwave individual portions
Freeze:Â Assemble unbaked enchiladas and freeze up to 2 months. Bake from frozen with extra time.
Final Thoughts
These Green Chili Chicken Enchiladas are everything you want in a weeknight dinner—flavorful, comforting, and satisfying. They’re easy enough to whip up on a busy night and delicious enough to serve guests. Try them once and they’ll be on repeat in your kitchen!