Easy Green Chicken Enchiladas Recipe

These Green Chicken Enchiladas bake in a high heat oven to improve the texture of the corn tortillas. They are a quick and easy dinner to make.

If you like this recipe, check out my Buffalo Chicken Enchiladas next!

When I go out for Mexican food, I usually stick with burritos and chimichangas instead of enchiladas. And that’s because my preference is for flour tortillas. I like fried corn tortilla chips. But not usually soft corn tortillas. So when developing this green enchilada recipe, the final texture was important.

These enchiladas are stuffed with creamy chicken filling. Then brushed lightly with oil and baked at high heat. This oven fries the corn tortillas, making them a bit crispy. The final step is to smother them with tomatillo salsa and lots of shredded cheese. Then putting them back in the oven just long enough to melt the cheese.

More Mexican recipes

• Mexican Street Corn Pasta Salad
• Air Fryer Mexican Pizza
• Mexican Tuna Salad

Ingredients for green chicken enchiladas

• Tortillas and Vegetable Oil – My recipe is unique because of the cooking method. Corn tortillas are filled and lightly brushed with vegetable oil. Then oven fried before topping them with green sauce and cheese.
• Rotisserie Chicken – Use two cups of rotisserie chicken. Or any cooked chicken will work.
• Filling – A combination of whipped cream cheese, green chiles, lime juice, garlic powder, cumin and salt.
• Green Sauce – My recipe uses jarred salsa verde made with tomatillos. Or you could use your favorite homemade or canned green chile enchilada sauce.
• Cheese – My favorite choice is shredded Monterey Jack cheese. But you could use mozzarella instead.
• Garnish Suggestions – Sour cream, lime wedges, green salsa, chopped red onion, fresh cilantro, chopped avocado

Instructions

Preheat the oven to 450 degrees F. Lightly grease bottom of the baking dish with vegetable oil. Mix together the chicken, cream cheese, green chiles, lime juice and seasonings. Fill each corn tortilla with a generous 1/3 cup of the chicken mixture. Place them seam side down in the casserole dish. Brush the tops lightly with vegetable oil. Bake the enchiladas for about 25 minutes. Remove them from the oven and pour over the green enchilada sauce and shredded Monterey Jack cheese. Place them back in the oven for about 5 minutes, or until the cheese is melted. For full recipe keep scrolling to the bottom of this post for my free printable recipe card.

Serving suggestions

I like sour cream and more green sauce to garnish the enchiladas. Serve them like at a Mexican restaurant with refried beans and Mexican rice. Or here’s some more recipe suggestions to make a complete meal –

• Mexican Rice and Bean Soup
• 7 Layer Mexican Street Corn Chowder
• Coconut Key Lime Crinkle Cookies

Storage directions

Store any leftovers in airtight containers in the refrigerator. Enchiladas will stay fresh for up to three days. Or keep them in the freezer for one month.

Print Pin

5 from 4 votes

Green Chicken Enchiladas

These Green Chicken Enchiladas bake in a high heat oven to improve the texture of the corn tortillas. They are a quick and easy dinner to make.

Course Main Course

Cuisine American, Mexican

Keyword green chicken enchiladas

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 440kcal

Author Jill McOwen

Equipment

• 1 9x13 baking dish

Ingredients

• 6 corn tortillas
• 2 tbsp vegetable oil
• 2 cups rotisserie chicken shredded
• 1/2 cup whipped cream cheese
• 4 oz green chiles drained
• 1 tbsp lime juice
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 cup salsa verde
• 1 1/2 cups Monterey Jack cheese shredded

Start Cooking

Instructions

• Preheat oven to 450 degrees F.
• Lightly oil the bottom of a 9x13 baking dish.
• In a large bowl, mix together the cream cheese, green chiles, lime juice, salt, garlic powder and cumin until well blended. Stir in the chicken.
• Fill each corn tortilla with a generous 1/3 cup of the chicken mixture. Roll up and place seam side down in the baking dish.
• Brush the tops of the enchiladas with vegetable oil.
• Bake the enchiladas for 20 - 25 minutes, or until the tortillas are looking crumbly and feel crisp.
• Remove the dish from the oven and top the enchiladas with the salsa and shredded cheese.
• Return the enchiladas to the oven and bake for about 5 more minutes, or until the cheese is melted.
• Sprinkle the enchiladas with red pepper flakes if you want a little more heat. Serve the enchiladas with sour cream.

Nutrition

Calories: 440kcal | Carbohydrates: 17g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 1237mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 1mg

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