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enchilada on plate featured image

Green Chile Chicken Enchiladas

Homemade Green Chile Chicken Enchiladas are easy to make and extra delicious. With a little heat and lots of green chile, you will want to make these New Mexico enchiladas over and over again.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7
Calories 585kcal
Author Lisa


  • 1 teaspoon chile powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups cooked chicken shredded*
  • 1 cup sour cream
  • 1 cup diced green chiles drained (8 0z), ½ jar of The Fresh Chile Co. Pure Green Chile*
  • 2 ½ cups shredded mozzarella cheese divided
  • 2 ½ cups shredded jack cheese divided
  • 12 corn tortillas
  • 1 can Green Enchilada Sauce 28 oz
  • Cilantro – garnish
  • Red Pepper flakes – garnish


  • Preheat oven to 375°.
  • In a small bowl combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.* (1 teaspoon chile powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper)
    spice mixture in bowl with all spices mixed together
  • In a large bowl combine shredded chicken*, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and spice mixture. (3 cups shredded chicken, 1 cup sour cream, 8 oz green chile*, spice mix)
    mixed enchilada filling
  • Place enchilada sauce in a microwave safe bowl and microwave for 1 minute. You just want it to be warm. (28 oz can of green enchilada sauce)
    dipping corn tortilla in enchilada sauce
  • Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the chicken mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas. (14 corn tortillas)
    chicken filling on corn tortilla
  • Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the remaining cheese. (1 cup mozzarella cheese, 1 cup jack cheese)
    green chile chicken enchiladas before baking in casserole dish
  • Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.
    green chile chicken enchiladas after baking



Tips and Tricks
  • *Chicken: Use a cooked rotisserie chicken from the grocery store. Otherwise, just bake breasts in the oven at 375°F for ~40 minutes or until the internal temp reaches 165°F. I like to brush the chicken breasts with oil and sprinkle with salt and pepper then bake.
  • *I love using the Fresh Chile Co. Green Chile, you can use half a jar or a whole jar if you want. They offer 4 different heat levels too.
  • If you go with canned green chiles they often come in 7 oz cans and although slightly under a cup, it will work fine for this recipe too.
  • *If you have a favorite taco seasoning mixture that is premade you can use 2 tbs of that instead.
  • If some of the corn tortillas crack or split while rolling it will be okay. No one will notice after they are covered in melted cheese I promise.
  • Leftovers: Refrigerate any leftovers in an air tight container for up to 5 days.
  • Reheat: To reheat you can either microwave, checking every 30 seconds until heating through, or reheat in the oven at the same baking temperature as cooking, but for less time.
  • Freeze: You can make these and freeze them for up to 3 months. I recommend preparing them up to the point right before you bake them. Prepare in an oven safe, freezer safe dish. Thaw overnight and then bake according to the directions.


Calories: 585kcal | Carbohydrates: 33g | Protein: 39g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 1958mg | Potassium: 377mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1827IU | Vitamin C: 9mg | Calcium: 600mg | Iron: 3mg