When it comes to comfort food, green chile chicken enchiladas are at the top of my list. Packed with tender shredded chicken, smoky green chiles, and smothered in sauce, each bite takes me back to my time living in New Mexico.
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Not only are these enchiladas incredibly delicious, they’re fast and easy to make as a weeknight meal. They’re perfect for feeding a crowd or enjoying as leftovers the next day. Some folks swear by rolling their enchiladas, while others (like me) prefer this stacked version. Making the dish casserole-style delivers all the same bold flavors in every bite, but without the extra effort.
In This Article
Why You'll Love This Recipe
- Bold, Authentic Flavor – Smoky green chiles, tender shredded chicken, and melty cheese come together in a dish that tastes like it’s straight from a New Mexican abuela’s kitchen.
- Easier Than Traditional Enchiladas – No need to roll each enchilada individually! This stacked version delivers all the same bold flavors in a green chile chicken enchilada casserole — without the extra effort.
- Great for Meal Prep – Make it ahead of time and bake when you’re ready, or enjoy leftovers that taste just as good the next day.
Key Ingredients
A handful of simple ingredients come together to make these enchiladas rich, flavorful, and satisfying. Here’s what you’ll need:
- Chicken – Cooked and shredded chicken breast works best. If you’re an alpha gal who can tolerate rotisserie chicken (some alpha gals react to carrageenan that is often used to keep it juicy), it’s a great shortcut.
- Green Chiles – The star of the show! Mild or hot canned diced green chiles add that signature smoky, slightly spicy flavor.
- Green Enchilada Sauce – I usually take a few extra minutes to make my own enchilada sauce, but a good-quality store-bought sauce works perfectly if you’re short on time.
- Corn Tortillas – Traditional for enchiladas, they hold up well when layered. If you prefer a softer texture, flour tortillas work, too.
- Cheese – A shredded Mexican blend melts beautifully, but Monterey Jack cheese, pepper jack cheese, or sharp cheddar cheese work well, too. If you’re an alpha gal who avoids dairy, substitute your favorite Mexican-style vegan cheese.
To Make These Green Chile Enchiladas Dairy-Free
For a dairy-free version of this delicious dish, use these ingredients. Then follow the same instructional steps in the regular recipe below:
- 1 lb chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 12 corn tortillas
- 1 small white onion, diced
- 2 cloves garlic, minced (about 1 tsp)
- 2 – 4 oz. cans of diced green chiles, drained
- 2 cups shredded dairy-free Mexican blend cheese
- 3 cups green chile enchilada sauce (either homemade or store-bought)
How to Make Chicken Enchiladas with Green Sauce
This recipe comes together easily with just a few simple steps. Here’s how to make a delicious green chile chicken enchilada casserole:
- Sauté the Aromatics. Cook the onion in olive oil until soft, then stir in garlic.
- Make the Filling. Add green chiles and shredded chicken, then remove from heat.
- Assemble the Casserole. Layer enchilada sauce, tortillas, chicken mixture, and cheese in a greased baking dish. Repeat layers.
- Add the Sauce. Pour the remaining enchilada sauce over the top.
- Bake. Cover with foil and bake at 350°F for 30 minutes. Uncover, add cheese, and bake for 10 more minutes.
- Serve. Add optional toppings like sour cream, avocado, or fresh cilantro.
What to Serve with Green Chile Chicken Enchiladas
These enchiladas pair perfectly with a variety of sides. Here are a few delicious options:
- Cilantro Lime Rice or Mexican Rice – A classic side that soaks up all the extra enchilada sauce.
- Beans – Whether you choose lightly seasoned black beans or vegetarian refried beans, this side adds extra protein.
- Grilled or Roasted Vegetables – Zucchini, bell peppers, and corn bring a fresh, smoky contrast.
- Crisp Green Salad – A simple salad with a lime vinaigrette balances out the rich enchiladas.
- Tortilla Chips & Salsa – Because who doesn’t love a little extra crunch? Serve with salsa, guacamole, or queso.
Storing Leftover Green Chile Chicken Enchilada Casserole
Leftovers reheat beautifully, making this dish just as delicious the next day. Store any remaining enchiladas in an airtight container in the refrigerator for up to three days. If you want to keep them longer, wrap the casserole tightly and freeze it for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat in the oven at 350°F until warmed through. For a quicker option, microwave individual portions until hot.
Green Chile Chicken Enchiladas
Equipment
- Large skillet
- 9×13-inch casserole dish
Ingredients
- 1 lb chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 12 corn tortillas
- 1 small white onion, diced
- 2 cloves garlic, minced (about 1 tsp)
- 2 – 4 oz. cans of diced green chiles, drained
- 2 cups shredded Mexican cheese blend (substitute dairy-free, if needed)
- 3 cups green chile enchilada sauce (either homemade or store-bought)
Optional Toppings For Serving:
- Sour cream
- Sliced avocadoes
- Guacamole
- Fresh cilantro
- Diced green onions
- Fresh lime wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained green chiles and shredded chicken to the skillet. Stir to combine, then remove from heat.
- Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Spread ½ cup of enchilada sauce on the bottom of the prepared baking dish.
- Place a single layer of tortillas over the sauce, cutting them as needed to fit. Spread half of the chicken mixture on top, followed by half of the shredded cheese. Repeat with another layer of tortillas and the remaining chicken mixture. Finish with a final layer of tortillas.
- Pour the remaining enchilada sauce evenly over the top, making sure it seeps into all the layers.
- Cover the baking dish tightly with foil and bake at 350°F for 30 minutes. Remove the foil, sprinkle on the remaining cheese, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 minutes before slicing. Serve with your favorite toppings, such as sour cream, avocado, fresh cilantro, and a squeeze of fresh lime juice.
Notes
- For meal prepping, make the recipe through Step 5. Then store it in a tightly wrapped casserole dish in the fridge for up to three days or the freezer for up to three months. Bake according to directions, ensuring that you either defrost a frozen casserole first or allow extra time to bake if cooking frozen.
- This recipe uses a stacked casserole-style approach for easy layering, but you can roll the enchiladas if you prefer.
- Some alpha gals react to carrageenan used to plump up rotisserie chicken. If you can tolerate it, you can use it instead of cooking and shredding chicken from scratch.
- Want spicier enchiladas? Add a chopped jalapeño to the filling or use hot green chiles instead of mild ones.
- Do you prefer creamy green chile chicken enchiladas? Add six to eight ounces of cream cheese (using dairy-free, if needed) to the chicken filling in Step 2.
- Corn tortillas are traditional, but if you prefer a softer texture, flour tortillas work, too.
- Substitute your favorite vegan cheese and top with dairy-free sour cream if you are an alpha gal who avoids dairy.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Hi, Sage!
I can’t wait to make this green chile chicken enchilada! Looks incredible!
Steve
Let me know what you think!