Go Back
–+ servings
Green Chicken Enchiladas in a 9x13 casserole dish.
5 from 1 vote
Created by: Stefanie

Green Chicken Enchiladas


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
6
Easy green chicken enchiladas are juicy, cheesy, and packed with flavor from the homemade green sauce. Made with simple ingredients and ready in less than 1 hour.
6

Ingredients

  • 1 recipe green enchilada sauce or about 3 cups green enchilada sauce
  • 2 cups shredded cooked chicken
  • 4 cups Monterey jack cheese grated
  • 1 cup sour cream
  • 1 tablespoon hot sauce more or less to taste
  • 1 tablespoon taco seasoning
  • 9 corn tortillas
  • ½ cup crumbled cotija cheese optional
  • Cilantro chopped (for garnish)

Instructions

  • Preheat oven to 350°F.
  • Combine chicken, 2 cups of grated cheese, sour cream, hot sauce, and taco seasoning in a medium bowl. Stir until evenly combined.
  • Pour 1 cup of enchilada sauce in the bottom of a 9x13 casserole dish.
  • Lay a tortilla in the baking dish, allowing some sauce to spread onto the tortilla. Spoon filling into the tortilla and roll it up, tucking it in place against the side of the dish.
  • Repeat filling and rolling the remaining tortillas, filling the baking dish.
  • Pour another 1-2 cups of sauce over the tortillas, adjusting the amount for your personal preference.
  • Spread the remaining cheese over the enchiladas and top with a sprinkle of cotija cheese, if desired.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove foil and bake 10-15 minutes longer until cheese is melted and sauce is bubbling.
  • Garnish with chopped cilantro and serve hot.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

Storage:
Keep leftovers in an airtight container in the refrigerator for 5 days or freeze for 3 months. 
Notes:
Dip both sides of each corn tortilla in warm enchilada sauce before filling and rolling to prevent cracking.
You can also assemble the green chicken enchiladas and freeze. Thaw in the refrigerator before cooking.
Use any leftover chicken to fill the enchiladas. If cooking your chicken, try my instant pot chicken breast method, seasoned with taco seasoning. Air fryer boneless chicken breasts seasoned with taco seasoning (or recipe as is) would also be great.

Nutrition

Calories: 622kcal | Carbohydrates: 35g | Protein: 33g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 1186mg | Potassium: 192mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 734mg | Iron: 2mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe