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Creamy Chicken Green Chili Enchiladas

These Creamy Chicken Green Chili Enchiladas are simple and delicious. And they can be on your table in under 1 hour. Tip: Use a rotisserie chicken to speed things up!

Hello!  Thanks for popping in today…have I told you lately how much I appreciate you all?  I really do…I love that you take the time to come by and read, get a recipe, leave a nice comment…I’m lucky to have you here!  So I thought it would be nice to give you a really great recipe today…you won’t be disappointed with what I’ve whipped up for you!

a spoon dips into a baking dish of Creamy Chicken Green Chili Enchiladas

This recipe is always a hit!

We love Mexican food, and I know when it’s a Mexican-inspired theme for dinner, my kids always come running to the table. Especially if these Creamy Chicken Green Chili Enchiladas are on the menu. Just the mere thought or mention of them makes my mouth water.

a pan of baked Creamy Chicken Green Chili Enchiladas

Recipe Shortcut:

So before I get started, I wanted to mention my love of rotisserie chickens from the grocery store since this recipe includes one. Sometimes they’re cheaper to buy than chicken from the meat counter, not to mention the fact that they’re cooked to perfection and ready to go. This also means that you can speed up your dinner prep time when you use a rotisserie chicken. And 1 chicken can yield 3 meals…it’s true.

Chicken Tip:

You can use any cut of chicken for this recipe, just make sure to shred it before adding to the chili. My favourite is ready-made, store bought shredded rotisserie chicken, it’s quick and delicious! If you need to make your own chicken, place 2 -3 chicken breasts on a large sheet of foil, season with salt and pepper, a little onion powder, garlic powder and a sprinkling of cumin. Bake for about 25 – 30 minutes in a 350 degree F oven. Then shred and proceed with the recipe below.

Creamy Chicken Green Chili Enchiladas Tips:

  • Chicken: Scroll down to see tip below.
  • Green Chilis: Use 2 (4 oz) cans.
  • Sour Cream: You can use full fat or low fat sour cream. Some people have asked for substitutes for sour cream, and I think Greek yogurt would also work.
  • Cheese: This recipe calls for Monterey Jack cheese, but you can use mozzarella, pepper jack cheese or any flavourful white cheese.
  • Tortillas: I prefer to use soft corn tortillas for these enchiladas, they’re the most flavourful. If you can’t find them, flour tortillas also work.
  • Tortilla Tip! Warm the corn tortillas before you use them or they will crumble when you try to roll them. To do this, wrap the stack of tortillas up in tin foil, and place them the 350 degree F oven for 10 minutes.
  • Make Ahead: You can assemble this dish a day ahead then bake it the next day.
  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: These also freeze well. You can freeze them after you bake, or before, it’s up to you. Just cover tightly and keep in the freezer for up to 2 months. Thaw in the fridge overnight, then bring up to room temperature before warming in the oven.
  • Add Ins: If you want these enchiladas to be a little extra spicy, add some minced jalapeños to the chicken mixture.

Ready in 1 hour.

This is a really quick and easy dinner to make, which means that you can have dinner on the table in about 1 hour.


green chili enchiladas

Quick.  Easy.  Delicious.  Creamy.


Creamy Chicken Green Chili Enchiladas

These Creamy Chicken Green Chili Enchiladas simple and delicious. And they can be on your table in under 1 hour.  Tip: Use a rotisserie chicken to speed things up!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 68 servings 1x
  • Category: Chicken
  • Method: Oven


Units Scale
  • 2 cups shredded cooked chicken (basically 2 chicken breast halves of a rotisserie chicken)
  • 4 cups shredded Monterey Jack cheese
  • 10 small soft corn tortillas
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 (4 ounce) cans diced green chillies
  • fresh cilantro for garnish


  1. Preheat your oven to 350 degrees F.
  2. Grease a 9 x 13 casserole dish with butter. Set aside.
  3. Warm the corn tortillas before you use them, or they will crumble when you try to roll them. To do this, wrap the stack of tortillas up in tin foil, and place them the 350 degree F oven for 10 minutes.
  4. While the tortillas are warming up, in a large bowl combine the shredded chicken and 1 1/2 cups of shredded cheese.
  5. Once the tortillas are warmed up, divide the chicken mixture between the 10 tortillas. Roll up each tortilla and place them folded side down in the greased baking dish. Set aside.
  6. In a saucepan, melt the butter over medium heat.
  7. Whisk in the flour and cook for about 1 minute.
  8. Then add the chicken broth and whisk, until the mixture is thick and bubbling.
  9. Remove the mixture from the heat, then stir in the chilis. Let the mixture cool for about 5 minutes, then stir in the sour cream. If you stir in the sour cream when the mixture is too hot, it will curdle.
  10. Once the sour cream has been stirred in, pour the sauce over the enchiladas.
  11. Sprinkle on the remaining 3 cups of shredded cheese.
  12. Bake for 25 minutes.
  13. After the 25 minute baking time, turn your oven on to broil and broil for about 3-4 minutes, to get the cheese browned and bubbling.
  14. Serve with fresh cilantro.

Keywords: green chili enchiladas, chicken enchiladas, green chili enchiladas

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I hope you enjoy these green chile chicken enchiladas! Have a delicious day!

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  1. Save the chicken bones for homemade stock…it’s the best. 🙂 You can even toss them in the freezer to hoard them for a big pot. I find it’s one of the best things I do in the winter for our immunity, and I add it to everything!

    I may just have to sat making myself gourmet meals and feeding the brood the regulars. They want the same ol’ every week, and I could eat something different every night! You had me at green chili.


    1. I agree – homemade stock is the best – I can’t ever seem to throw out the bones! I hope you try this recipe – you can make it completely gluten free – YUM!

  2. Hi. This looks amazing!! Thank you for sharing this recipe, I can’t wait to try it.
    Do you know how many ounces of cheese are needed to make four cups shredded? Thank you. 🙂

  3. I just need you to know that this was what I requested for my birthday dinner last night. It was to die for. It was a hit all around the table. I am currently devouring another piece for lunch. Thank you for the inspiration I was able to pass onto the hubs! Scrumptious !!!!!!!

  4. Can’t wait to enjoy this. In the oven right now. I will be blogging my review at moessojourn.blogspot.com
    I will be sure to provide the link right back to this blog! Thank you! ~Moe

  5. I just made these and I am OBSESSED! I’ve been raving about them to all my friends 🙂 Thank you for sharing!

  6. where do YOU get soft corn tortillas. I can only find flour ones or hard taco style ones. I tried making my own , big mistake Huge.

      1. thanks, I think those may be western Canada stores and I’m in eastern ontario.
        but i”l keep my eyes open just in case

  7. Wonderful recipe. My husband loved it. I am making it for a margarita party tomorrow. Do you still think it would be just as good if I made it today and baked it tomorrow?

    1. Hi Shelly! I’m so glad you enjoyed this recipe! I would absolutely make it today and bake it tomorrow…it should turn out perfectly. The only thing I can think of that might happen is that it may be a little thicker after it has time to rest, but it should be just as delicious!

  8. I love these enchiladas. I am making again today and would like to freeze half. Should I bake them before I freeze them or wait to bake before I serve them?