These spicy green chili chicken enchiladas with melty cheese will become your new go-to Mexican dinner. Between the rotisserie chicken and pre-made sauce, they’re an ultra convenient hot meal you can place on the table on any weeknight.
Easy Green Chicken Enchiladas
These baked green chili chicken enchiladas are a spicy Mexican dinner that’ll rescue you on any weeknight. Freshly made or frozen for later, the layer of melty Monterey Jack cheese on top makes them extra comforting. To make things even better, they’ve got an easy rotisserie chicken filling with hints of smokey cumin and herby oregano. Once they’re out of the oven, don’t forget to add a dollop of sour cream and dig in!
Why You’ll Love These Green Chili Chicken Enchiladas
“Enchilada night” will become a weekly-must as soon as you dig in to these creamy enchiladas.
- Freezer-friendly. Pop them into the oven whenever you need a quick, last-minute dinner.
- Convenient. Rotisserie chicken and store-bought sauce mean you’ll spend less time in the kitchen without sacrificing flavor.
- Cheesy. They’ve got double the melty goodness because there’s cheese in the filling and on top.
- Great for gatherings. Serve them straight in the baking dish and let everyone help themselves to all the enchiladas they want.
What You’ll Need
No one will be able to tell you’re using store-bought sauce from how smokey and spicy the filling is. Scroll to the recipe card at the bottom of the post for exact amounts.
- Avocado oil – Olive or coconut oil can be used.
- Onion – White or yellow onion are great for this.
- Garlic – Feel free to use garlic powder or onion powder.
- Dried oregano – Skip it if you’re not a fan of its herbiness.
- Ground cumin – Taco seasoning is a good swap.
- Green chilis – Go for canned or fresh ones. I prefer jalapeños and serranos.
- Rotisserie chicken – Homemade shredded chicken works too.
- Salsa verde – Use your favorite kind.
- Cilantro – Avoid parsley because it’s got a very cooling flavor.
- Monterey Jack cheese – You can use cheddar or mozzarella instead.
- Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
- Flour tortillas – Feel free to use corn tortillas.
- Sour cream – Mexican crema works too.
How to Make Green Chicken Enchiladas
You can also leave the filling dry and pour all of the sauce over the enchiladas. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 375F. Grease a 9×13″ baking dish. You can use cooking spray or butter for this. Set it aside.
- Cook the onions. Add the oil to a large pan over medium heat. Cook the onions until soft and translucent.
- Add the spices and chili. Stir in the garlic, oregano, and cumin, cooking for an additional minute. Remove the pan from the heat and mix in the green chilis.
- Mix the filling. Stir the chili-onion mixture, chicken, 1/3 cup salsa verde, and cilantro in a large bowl. Add 1 1/2 cups of cheese. Season with salt and pepper to taste.
- Fill them. Add 1/2 cup of filling to the center of each tortilla. Roll it up and place it seam side-down in the prepared baking dish. Repeat for all the tortillas and filling.
- Add the cheese. Pour the remaining salsa over the enchiladas. Sprinkle with the remaining cheese.
- Bake them. Pop them into the oven until hot and bubbly (35-40 minutes).
- Serve. Remove them from the oven. Serve and garnish with sour cream. Enjoy!
Tips for Success
Line the baking dish with parchment to make sure your green chicken enchiladas come out perfectly.
- Swap the protein. Shredded turkey, pork, and beef are other wonderful fillings for these enchiladas.
- Use leftover cheese. Shred all the leftover bits of melty cheese you have in the fridge and use them for this recipe.
- Make them creamy. Blend 1/2-1 cup of Mexican crema, heavy cream, or sour cream into the sauce to make creamy enchiladas.
- Go for a family recipe. Use your family recipe for salsa verde to really make this meal your own.
- Make them vegetarian. Sautéed bell peppers, mushrooms, spinach, potatoes, and zucchini are the perfect veggie combination for the filling.
- Line it. Line the baking dish with parchment paper to reduce clean-up and make sure the enchiladas don’t stick.
- Add more toppings. Sliced avocado, chopped cilantro, and crumbled chicharron are great ways to add more texture.
What Goes with Green Chili Chicken Enchiladas?
These enchiladas are perfectly hearty on their own, but you can definitely complement the meal with a couple of sides. Mexican red rice is one of my favorites! A dollop of fresh guacamole on top is also spot-on for creaminess. If you’re having them for breakfast, you can pair them with a sunny side-up egg and crispy bacon.
Keep them in the freezer for a last-minute meal whenever you need it!
- Fridge: Refrigerate the leftovers in an airtight container for up to 4 days. You can also cover the baking dish with foil.
- Freezer: This is best if you assemble the unbaked enchiladas in a disposable baking dish. Wrap it in plastic wrap twice and then cover it well with foil. Freeze for up to 3 months. Bake them straight from frozen by adding 15 minutes to the cooking time. You can also thaw them in the fridge overnight.
- To reheat: Microwave them for 30 seconds at a time until warm. You can also heat them in the oven at 300F for 20-30 minutes.
More Easy Chicken Recipes
- Italian Baked Parmesan Chicken Breasts
- Gluten Free Chicken with Black Beans and Rice
- Mexican Street Corn Salad with Chicken Thighs
- Greek Chicken Quinoa Bowls
- Sheet Pan Chicken Fajita Bowls
Green Chicken Enchiladas
- 1 tablespoon avocado oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 4- ounce cans diced green chiles
- 4 cups coarsely shredded rotisserie chicken
- 1 16- ounce container salsa verde or salsa divided
- ½ cup chopped fresh cilantro leaves
- 3 cups shredded Monterey Jack cheese divided
- Kosher salt and freshly ground black pepper to taste
- 8 8- inch flour tortillas warmed
- ¼ cup sour cream
- Preheat the oven to 375 degrees F.
- Lightly oil a 9 x 13 baking dish or rub with butter to coat..
- Heat avocado oil in a large skillet over medium heat.
- Add onion, and cook stirring, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin stirring for about 1 minute.
- Remove from heat and stir in green chiles.
- In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde or salasa and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
- Lay the tortilla flat and spoon a large ½ cup of the chicken mixture into the center of the tortilla.
- Roll and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde or salsa and remaining 1 1/2 cups cheese.
- Place into the oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with dollops of sour cream.