Green Chile Chicken Enchiladas are the perfect easy casserole! Loaded with shredded chicken, green chiles, sour cream, and cheese this is the perfect comfort food!
We all have family favorites, and today I am sharing one of mine! These Green Chile Chicken Enchiladas have been a stand by for our family for many years. They are easy, can be made in about 30 minutes with a few basic ingredients! They really hit the spot when you need something easy, cheesy and delicious!
These are amazing with my favorite Cilantro Lime Cauliflower Rice and my favorite Salsa Verde. But you can serve them with your favorite Mexican recipes such as guacamole and crispy tortilla chips!
Ingredients for Green Chile Chicken Enchiladas
- Chicken: shredded, rotisserie, or left over grilled chicken work great.
- Tortillas: corn, flour, or low carb tortillas for a keto-friendly option.
- Cream cheese: full fat or reduced fat cream cheese.
- Shredded cheese: shredded cheddar, Colby-jack or a blend.
- Green Chiles: mild, canned green chiles.
- Sour cream: full fat sour cream works best in this recipe.
- Green Enchilada Sauce: my favorite brand is Hatch, the flavor is amazing!
How do you make Green Chile Chicken Enchilada Casserole?
In a large bowl combine the shredded chicken, cream cheese, shredded cheese and green chiles. Set the bowl aside.
To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
Next, grease a 7×11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll. Lay the enchilada seam side down. Repeat until all the chicken mixture has been used. Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
How do you roll corn tortillas without cracking?
One pesky quality about corn tortillas are how easily they crack when rolled. There is a simple solution! You can place the corn tortillas in a slightly damp, clean kitchen towel and microwave for 30 seconds. This allows the tortillas to become pliable and much easier to roll without breaking.
Another method, which I personally think has the best results, but it a little more labor intensive is the searing method. Add about 1/2 inch of cold water to a shallow bowl and set aside. Heat a skillet to medium high heat and spray with cooking oil. Add the corn tortilla to the water, flipping so it is wet on both sides. Then add the wet tortilla to the skillet. Let it cook about 30 seconds and flip.
Remove the hot tortilla from the skillet with tongs and add the filling and roll. This always adds nice flavor to the tortillas, they are never chewy and never crack. It is an easy trick that helps the enchiladas come out perfectly every time!
Can I layer the tortillas?
Yes! If you prefer the layering method to stuffing and rolling, that can easily be done. This is a great time saving option! This Layered Taco Casserole is a great place to start if you haven’t tried enchiladas this way before.
How do you make keto enchiladas?
This recipe is naturally low carb, aside from the tortillas. Simply swap the corn or flour tortillas for a keto friendly version such as these small tortillas, or cut these large low carb tortillas and voila! Keto enchiladas!
Can you freeze Chicken Enchilada Casserole?
Of course! This is great meal to have on stand by in the freezer for when life gets a little crazy and you need a great meal fast. To freeze, simply cover tightly with plastic wrap and then add a layer of aluminum foil on top. When you’re ready to bake, just remove the coverings and bake for 40-50 minutes, or until completely cooked through.
Tips for the Best Chicken Enchiladas
- First things first, make sure you’ve combined your filling well so you get a mix of ingredients in every bite
- If you’re using corn tortillas, heat them up first. This ensures that they won’t crack when you go to roll them
- When adding the enchilada sauce to the sour cream, be sure to whisk it. This ensures that everything is incorporated fully
- If you prefer, you can also fry your tortillas in a little bit of oil prior to rolling.This adds flavor and also helps the tortillas to not crack
- Don’t overfill. I know it’s tempting, but then you won’t be able to roll up your enchiladas enough that they hold in the ingredients when you go to remove them from the pan
Other Easy Chicken Dinner Ideas
- One Pan Mexican Chicken and Rice
- Keto Oven Fried Chicken
- Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice
- Bacon Wrapped Chicken with Avocado Salsa
For the Chicken Filling
- 4 cups cooked, shredded chicken
- 4 ounces cream cheese
- 1 (4 ounce) can mild green chiles
- 1/4 cup chopped green onions
- 1 cup shredded cheddar cheese
Green Chile Enchilada Sauce
- 1 (15 ounce) can Green Chile Enchilada Sauce
- 8 ounces sour cream
You will also need:
- Between 10-12 small Tortillas for rolling (corn, low carb, or flour)
- 1 cup shredded cheddar for the topping
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, cream cheese, shredded cheese, green onions and green chiles. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and sour cream. Whisk until smooth.
- Next, grease a 7x11 casserole dish and add about 1/2 cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll (see notes in post for tips to prevent cracking). Lay the enchilada seam side down. Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
See post above for notes to prevent the corn tortillas from cracking as you roll.
Nutrition Information:Yield: 6 Serving Size: 2 Enchiladas (nutrition calculated with Mission Carb Balance Street Taco Tortillas)
Amount Per Serving: Calories: 481Total Fat: 32.2gCholesterol: 132mgSodium: 815mgCarbohydrates: 25.5gNet Carbohydrates: 7.8gFiber: 17.7gSugar: 1.1gProtein: 37g