Green Chili Chicken Enchiladas (Tangy & Irresistible!)

I was a red enchilada person for years. That’s just what enchiladas were supposed to be in my mind—red sauce, cheese, done. Then I went to New Mexico and had green chili enchiladas for the first time, and it was like discovering a whole new category of food.

Green enchiladas are completely different. The sauce is tangy and bright from tomatillos, slightly smoky from roasted green chiles, and way more complex than the straightforward sweetness of red sauce. It’s lighter but somehow more flavorful, and once you taste that tangy-spicy-fresh combination, red enchiladas start to feel a little one-dimensional.

Now I make green enchiladas just as often as red, sometimes more. They feel fresher, they’re perfect for using up those Hatch chiles when they’re in season, and they always get enthusiastic reactions from people who’ve never had them before. These are the enchiladas that convert people into green sauce believers.

Why You’ll Love This Recipe

The green sauce is a game-changer. It’s tangy from tomatillos, bright from fresh cilantro and lime, slightly spicy from green chiles, and has this complex flavor that red sauce just can’t match. If you’ve only had red enchiladas, this will open up a whole new world.

Lighter and brighter than red enchiladas. Green sauce doesn’t have that heavy, sweet tomato base. It feels fresher and lighter, which makes it perfect for summer or when you want comfort food that doesn’t weigh you down.

The sour cream makes it extra creamy. Mixing sour cream into the green sauce and the filling creates this tangy, creamy richness that’s absolutely addictive. It balances the brightness of the tomatillos and makes every bite luscious.

Perfect for Hatch chile season. If you’re lucky enough to get fresh Hatch chiles in late summer, these enchiladas are the best way to use them. The smoky-spicy flavor of roasted Hatch chiles takes these to another level.

Easier than you’d think. Despite the fancy green sauce, these come together just as easily as regular enchiladas. You can even use store-bought salsa verde if you’re short on time—it still tastes incredible.

They look impressive. That bright green sauce with white cheese and colorful garnishes looks restaurant-quality. People always think you did something complicated when really it’s just as easy as any other enchilada recipe.

Ingredients

For the Green Chili Sauce:

• 2 cups green enchilada sauce or salsa verde
  • Key note: Store-bought works great, or make your own from tomatillos and green chiles.
• 1 cup sour cream
  • Key note: This makes the green sauce creamy and tangy. Don’t skip it!
• 1 can (4 oz) diced green chiles
  • Key note: Use fire-roasted Hatch chiles if you can find them.
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Chicken Filling:

• 3 cups cooked, shredded chicken (about 1.5 lbs or one rotisserie chicken)
  • Key note: Rotisserie chicken is the easiest shortcut.
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 1/2 cups shredded Monterey Jack cheese, divided
  • Key note: Monterey Jack melts beautifully and has a mild flavor that lets the green sauce shine.
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Assembly:

• 12 flour or corn tortillas (8-inch)
  • Key note: Corn tortillas are traditional and add great flavor.
• Cooking spray for the baking dish

For Topping and Garnish:

• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped
• Sour cream
• Diced avocado or guacamole
• Lime wedges
• Sliced jalapeños (optional)

Step-by-Step Instructions

Step 1: Make the Green Chili Sauce

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.

In a medium bowl, whisk together the green enchilada sauce (or salsa verde), 1 cup sour cream, diced green chiles, minced garlic, cumin, salt, and pepper. Mix until smooth and creamy. The sauce should be a pale green color from the sour cream.

Taste and adjust seasoning. It should be tangy, slightly spicy, and creamy. Set aside.

Step 2: Prepare the Chicken Filling

In a large bowl, combine the shredded chicken, softened cream cheese, 1/2 cup sour cream, diced green chiles, 3/4 cup of the Monterey Jack cheese, cumin, garlic powder, salt, and pepper.

Mix everything together until well combined and creamy. The cream cheese should be incorporated throughout, creating a rich, cohesive filling.

Step 3: Warm the Tortillas (If Using Corn)

If using corn tortillas, warm them to prevent cracking. Wrap in damp paper towels and microwave for 30-60 seconds, or warm individually in a dry skillet for 10-15 seconds per side.

Flour tortillas are more forgiving and usually don’t need warming, but you can if it makes rolling easier.

Step 4: Assemble the Enchiladas

Pour about 1 cup of the green chili sauce into the bottom of your prepared baking dish and spread it around. This prevents sticking and adds flavor.

Take one tortilla and spoon about 1/3 cup of the chicken filling down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, packing them snugly together.

You should fit all 12 enchiladas in the dish. Don’t worry if they’re tight—that helps them hold their shape.

Step 5: Add Sauce and Cheese

Pour the remaining green chili sauce evenly over all the enchiladas, making sure each one is well coated. Use a spoon to spread the sauce if needed—you want good coverage so every bite has that tangy green flavor.

Sprinkle the remaining Monterey Jack cheese (about 1 1/2 cups) over the top, covering all the enchiladas generously.

Step 6: Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. This covered bake ensures everything heats through and the cheese starts melting without getting too brown.

Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots.

Step 7: Rest and Serve

Let the enchiladas rest for 5 minutes after removing from the oven. This allows the filling to set so they hold together when you serve them.

Garnish generously with fresh cilantro, dollops of sour cream, diced avocado, lime wedges, and sliced jalapeños if you like heat. Serve hot and prepare for everyone to ask for the recipe.

Serving Suggestions

These Green Chili Chicken Enchiladas pair beautifully with classic Mexican sides:

Cilantro-lime rice is perfect with green enchiladas. The bright citrus and herb flavors complement the tangy green sauce beautifully. It’s what I serve every time.

Black beans on the side add protein and earthiness that balances the bright, tangy enchiladas. Season them with cumin and garlic for extra flavor.

Mexican street corn (elote) is incredible with green enchiladas. The sweet corn and creamy coating are the perfect contrast to the tangy sauce.

A simple green salad with avocado and lime dressing keeps things fresh and light. The crisp lettuce balances the rich, cheesy enchiladas.

Chips and guacamole while you’re waiting for the enchiladas to bake. The creamy avocado pairs perfectly with the tangy green sauce.

Refried beans or pinto beans for a more traditional Mexican plate. Sometimes you just want the full enchilada plate experience. 🙂

Storage Tips

Refrigerator: Store leftover enchiladas covered in the fridge for up to 4 days. The green sauce stays bright and tangy, and the flavors actually develop more as it sits.

Reheating: Warm individual portions in the microwave for 2-3 minutes, or reheat covered in a 350°F oven for 15-20 minutes. The green sauce reheats beautifully without separating.

Freezing: These freeze wonderfully! Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. The green sauce and sour cream freeze well.

Baking from Frozen: Bake covered at 350°F for 60-75 minutes until heated through, then uncover and bake 10 more minutes to brown the cheese. Or thaw overnight in the fridge first and bake as directed.

Meal Prep Tip: The green sauce can be made up to 3 days ahead and stored separately. Assemble the enchiladas up to 24 hours before baking. The tangy green flavor actually improves as the sauce sits.

Final Thoughts

Here’s what I love about these Green Chili Chicken Enchiladas—they prove that sometimes the best discoveries come from trying something different. If you’ve been making the same red enchiladas for years, these will feel like a revelation.

That bright, tangy green sauce changes everything. It’s lighter but more complex, familiar but excitingly different. And once you realize how easy they are to make, you’ll be adding green enchiladas to your regular rotation right alongside the red.

So grab some salsa verde, shred that chicken, and let’s make some green enchiladas. Your taste buds are about to discover what New Mexico has known all along—green is just as good as red, maybe even better.

Let’s go green!

— Kip