Green Chili Chicken Enchiladas

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4.99 from 658 votes

Green Chili Chicken Enchiladas

Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights - plus, it's freezer-friendly!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Equipment

8x8 baking dish

Ingredients

2 cups chicken, cooked and shredded
2 cups Colby jack cheese, shredded
1 (19-ounce) can Las Palmas green chile enchilada sauce
1 cup sour cream
6-8 corn tortillas
1 (4½-ounce) can can chopped green chiles
salt and pepper to taste

Instructions

Preheat the oven to 350°F.
In a small bowl, combine shredded chicken, 1 cup of cheese, green chiles, salt, and pepper.
In a small skillet, bring enchilada sauce to a boil. Remove from heat.
Dip each tortilla into the heated sauce for a few seconds to soften.
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
Roll the tortilla and place seam-side down in a 8x8 (or 9x9) inch baking dish.
Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 20 minutes.

Video

Notes

Keep tortillas from cracking. Wrap tortillas in a damp paper towel and microwave for 30-60 seconds to help keep them from cracking while rolling.

Can I make these in a 9x13 pan? Of course! Just double the ingredients and follow the same instructions.

Make ahead of time. Make as instructed, cover them with foil or plastic wrap, and place them in the fridge for up to 24 hours in advance. Take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before cooking.

Storing. Allow the enchiladas to cool to room temperature and store smaller portions in airtight containers in the fridge. Enchiladas can be stored in the refrigerator for up to 3-4 days. When ready to eat, reheat them in a preheated oven at 350°F (175°C) until heated through.

Freeze. We LOVE to freeze these for up to several months! We suggest making them in a disposable pan. Cover tightly with foil and place in a freezer-safe bag. To cook, let the enchiladas thaw in the fridge overnight and cook for about 25 minutes.

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