Name: Easy Green Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 15 Yellow Corn Tortillas; Oil; 48 ounces Green Enchilada Sauce (2 large cans); 3 Cups Cooked Shredded Chicken; 3 Cups Shredded Monterey Jack Cheddar Blend - divided (2 cups for filling, 1 cup for topping); 1 Cup Sliced Black Olives; Chopped Lettuce; Sour Cream; Salsa; Cilantro; Avocado

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Skip your local Mexican Food restaraunt and make this Easy Green Chicken Enchiladas Recipe. Just a few simple steps and you can make Green Chile Chicken Enchiladas right at home. This dinner idea will be a hit with the family.

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Green Chile Chicken Enchiladas

Enchiladas are one of my top Mexican food cravings. Luckily these Green Chile Chicken Enchiladas are so easy to prepare you will not need to go to a restaraunt to get your fix. Be sure to put out the chips, salsa and margaritas for a fully satisfying Mexican restaurant inspired meal.

Green enchilada sauce is my preference over red enchilada sauce. I find it to be the more mild sauce that allows all of the flavors to shine. However, if you love red sauce go ahead and make red enchiladas.

What Is Green Enchilada Sauce Made Of

Green enchilada sauce is a blend of tomatillos, green chiles and spices.

You can make your own, check out this recipe for Homemade Green Enchilada Sauce. Or, the canned store bought variety works just fine and saves you some time.

Ingredients Needed For Green Chile Chicken Enchiladas (screenshot for grocery list)

Yellow Corn Tortillas
Oil
Green Enchilada Sauce
Cooked Chicken
Shredded Monterey Jack – Cheddar Blend
Black Olives
Lettuce
Sour Cream
Salsa
Cilantro
Avocado

How To Make Green Chicken Enchiladas

Preheat oven to 350ºF
Coat a large fry pan with a drizzle of oil over medium/high heat. Fry each tortilla just until softened and tender then transfer to plate. Add more oil as needed.
Heat enchilada sauce in fry pan. Coat bottom of large casserole dish with a thin layer of sauce.
Dip each tortilla into sauce, transfer to casserole dish, fill with chicken and cheese then roll and place seam side down. Repeat for all tortillas. Pour remaining sauce over the enchiladas.
Bake uncovered for 15-20 minutes. Top with 1 cup of shredded cheese and sliced black olives.
Bake 5-10 more minutes.
Serve with preferred toppings.

Tips For Making Chicken Enchiladas:

Don’t use too much oil when frying the tortillas. A small drizzle will work for 2 tortillas then just add a little more when needed. The frying helps to soften the tortillas, prevent cracking and prevent sogginess.
You can use flour tortillas but just be warned that they will absorb more sauce and have a different (potentially soggy) texture.
Don’t overfill the enchiladas. The amount of chicken and shredded cheese listed should be enough to divide between the 15 tortillas.
You can use red enchilada sauce. Whichever you prefer or have on hand.
Toppings, toppings, toppings! Don’t forget the toppings for the best enchilada dinner.
I use store bought rotisserie chicken for a shortcut on this recipe. Here are a few ways to cook your chicken before preparing the enchiladas: Grilled chicken, Oven Baked Chicken, Air Fryer Chicken Breast, Poached Chicken, Roast Chicken, Pressure Cooker Chicken or store bought rotisserie chicken. I buy the pre-cooked, pre-pulled rotisserie chicken from Costco.

More Mexican Food Favorites:

Mexican Shrimp Cocktail – Refried Beans Recipe – Low Carb Taco Casserole – Easy Shrimp Tacos – Baked Fish Tacos – Chicken Taco Casserole – Mexican Street Corn Salad – One Pot Taco Casserole