Easy Chicken Enchiladas with Green Sauce
If you’ve never made enchiladas at home or have heard they are time-consuming and complicated, don’t worry, I’ve made this recipe as simple as possible and beginner-friendly.
These green chicken enchiladas are simple, made with affordable ingredients, and taste like something you’d get at a Mexican restaurant, but at a fraction of the price. This easy chicken enchilada recipe makes weeknight dinners easy with time-saving steps. You can use my Slow Cooker Shredded Chicken and Instant Pot Shredded Chicken recipes, or shred store-bought rotisserie chicken.
Why You’ll Love These Easy Chicken Enchiladas
This recipe will be a new favorite because it’s:
- Budget-friendly and easy: Using canned green enchilada sauce and cooked chicken keeps costs low and makes the prep simple.
- Restaurant-quality flavor at home: Savory green sauce, warm spices, and melty cheese give you big flavor with minimal work.
- Perfect for busy nights: Minimal prep needed and hands-off baking make this an easy weeknight dinner. You can make these chicken enchiladas from start to finish in about 45 minutes.
- Great for meal prep: These enchiladas store and freeze well for leftovers and freezer-friendly dinners.
- Flexible: You can swap proteins, tortillas, add-ins, or cheese based on what you have on hand.
Green Chicken Enchiladas at a Glance
- Texture: Soft tortillas with tender shredded chicken and melted cheese
- Main ingredients: Shredded chicken, store-bought green enchilada sauce, tortillas, and cheese
- Flavor profile: Savory, mildly spicy, comforting Mexican-inspired flavors
- Difficulty: Easy weeknight recipe using store-bought shortcuts
- Time: About 45 minutes start to finish, including baking time
- Yield: 5 enchiladas (1 large enchilada per serving)
Ingredient for Green Chicken Enchiladas
To make these simple for beginners, the recipe uses store-bought green enchilada sauce, pre-cooked shredded chicken, and basic pantry ingredients to create green chicken enchiladas that are comforting, filling, and perfect for meal prep. No homemade sauces or intricate steps needed.
- Shredded chicken: A great use for leftover or rotisserie chicken. It keeps prep fast and makes these enchiladas ideal for weeknights or meal prep.
- Olive oil: Used to sauté the onion and garlic.
- Yellow onion: Adds sweetness and depth once cooked and softened. This step will make the filling taste more “restaurant-style.”
- Garlic: Adds richness to the chicken filling and enhances the flavor of the green enchilada sauce.
- Ground cumin: Adds warm and earthy flavors that complement the green chilies and enchilada sauce
- Fire-roasted green chilies: Provides mild heat and smoky flavor. Using the liquid adds extra depth to the filling. You can adjust the spiciness by using mild, medium, or hot chilies.
- Canned green enchilada sauce: Keeps this recipe easy and budget-friendly while delivering lots of flavor. Choose no-sugar-added for keto or low-carb.
- Flour tortillas: I prefer these over corn tortillas, since they are soft and flexible, making them easy to roll without cracking. Low- or zero-carb tortillas can be used for keto chicken enchiladas.
- Shredded cheese: Melts into the filling and also creates a bubbly, golden topping. You can use either Mexican blend, Monterey Jack, or Pepper Jack.
- Optional garnishes: Sour cream, cilantro, green onion, avocado, or lime add freshness and enhance the flavors.
Cost-Conscious Recipe
These green chicken enchiladas deliver restaurant-style comfort food at home for a fraction of the cost. Using simple ingredients and store-bought shortcuts keeps this meal affordable, filling, and perfect for weeknights, leftovers, or meal prep. Scroll down for the full cost breakdown before the recipe card.
Ingredient Substitutions and Variations
These enchiladas are easy to adapt based on taste, diet, or what’s already in your fridge.
- Protein swaps: Use leftover turkey, pulled pork carnitas, carne asada, rotisserie chicken, ground beef, or black beans.
- Sauce options: Stick with canned green enchilada sauce for ease. You can also use red enchilada sauce. Try blending 4 ounces of cream cheese or Mexican crema into the sauce for a creamier version
- Green chilies: Fire-roasted chilies add depth, but regular diced green chilies work just fine. Use mild, medium, or spicy chilies depending on your desired spiciness level.
- Tortillas: Flour tortillas are soft and make rolling easy. You can use corn tortillas for a gluten-free option, but warm them first to prevent cracking. Low or zero-carb tortillas will make this low-carb and keto-friendly.
- Cheeses: You can use a Mexican blend, Monterey Jack, or Pepper Jack
- Add-ins: Corn, spinach, or diced zucchini can be mixed into the filling for extra volume and nutrition
For more enchilada options, try my Creamy White Sauce Crab Enchiladas and Slow Cooker Carnitas Enchiladas recipes.
Carb-Conscious Tip
This recipe can easily be adapted for low-carb or keto eating by using low-carb tortillas and choosing a no-added-sugar green enchilada sauce.
Dietary Substitutions
- Keto / Low-Carb: Use no-sugar-added green enchilada sauce and low or zero-carb tortillas.
- Gluten-Free: Use corn tortillas and a gluten-free enchilada sauce.
- Dairy-Free: Use dairy-free cheese and finish with a plant-based sour cream or crema.
- Lower-Fat: Use a lighter cheese, like mozzarella, and low-fat sour cream.
How to Make Chicken Enchiladas with Green Sauce
These green chicken enchiladas come together quickly with minimal prep and simple ingredients. Here’s how to make them.
- Prepare the chicken: Prepare 1 ¼ pounds of shredded chicken in advance. You can use my Instant Pot Shredded Chicken or store-bought rotisserie chicken.
- Sauté: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium diced yellow onion and cook for 5 to 7 minutes, until softened and fragrant. Stir in 2 minced garlic cloves and cook for 1 minute more.
- Create the filling: Add the shredded chicken to the skillet along with 1 teaspoon of ground cumin, one (7-ounce) can fire-roasted green chilies with liquid, and one (10-ounce) can green enchilada sauce. Season lightly with salt and pepper. Stir and cook for about 5 minutes, until warmed through and well combined.
- Prepare the baking dish: Preheat the oven to 400°F. Spread about ¼ of the remaining green enchilada sauce in the bottom of a 9×13-inch baking dish to lightly coat and prevent sticking.
- Assemble the enchiladas: Lay out 5 (8-inch) flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas, then add some shredded cheddar cheese to each. Roll tightly and place the seam-side down in the baking dish.
- Add more sauce and cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle additional cheese on top.
- Bake: Cover the dish tightly with foil and bake for 12 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and serve: Let the enchiladas rest for 5 minutes, then finish with optional garnishes like sour cream, cilantro, green onion, avocado, or a squeeze of lime before serving.
Step-by-Step Chicken Enchiladas Video
In this full YouTube video, I walk through the entire recipe and share helpful tips. You can cook along and see exactly what each step should look like, helping you cook with confidence.Tips for the Best Green Chicken Enchiladas
- Warm the tortillas first: Heat them in the microwave for about 30 seconds, so they roll without cracking or tearing.
- Use thick sauce: A thin enchilada sauce can create soggy enchiladas, while a thick sauce coats better and creates a richer filling.
- Sauté first: Sautéing the onions and garlic first softens them and enhances the flavors, adding a restaurant-level depth without extra cost.
- Lots of sauce: This recipe includes enchilada sauce in the filling, the bottom of the pan, and a generous drizzle on top for lots of flavor and to keep them from drying out.
- Don’t overfill: Use about a half cup of filling per tortilla.
- Sauce the pan first: A thin layer of sauce keeps the bottoms moist and helps prevent sticking to the pan
- Let them rest: Resting for 5 to 10 minutes at room temperature helps them set, making them slice and serve cleanly.
Frequently Asked Questions
What tortillas are best for green chicken enchiladas?
Flour tortillas are the easiest to roll and hold together well, especially for beginners. Corn tortillas are more traditional and gluten-free, but they must be warmed first to prevent cracking.
Should tortillas be warmed before rolling enchiladas?
Warming tortillas is recommended as it makes them flexible and prevents tearing. Microwave them wrapped in a damp paper towel for 20 to 30 seconds.
Can I make keto green chicken enchiladas?
Yes, use low or zero-carb tortillas and a no-sugar-added green enchilada sauce.
What type of enchilada sauce should I use?
This recipe is designed to use canned green enchilada sauce. You can also use red enchilada sauce for red enchiladas. Look for a smooth, pourable sauce labeled “green enchilada sauce.”
Can I use salsa verde instead of enchilada sauce?
Salsa verde can work in a pinch, but it is usually thinner and more acidic than enchilada sauce. If using salsa verde, reduce the amount slightly or simmer it for a few minutes to thicken before assembling the enchiladas.
How to assemble chicken enchiladas?
To assemble enchiladas, spread a thin layer of green enchilada sauce in the bottom of a baking dish. Fill each tortilla with warm shredded chicken and cheese, roll tightly, and place seam-side down in the dish. This prevents sticking and keeps the enchiladas from drying out while baking.
Can I make these ahead of time?
This recipe works great for make-ahead enchiladas. Simply assemble and refrigerate for up to 24 hours or freeze for up to 3 months. Then defrost and bake as instructed to serve them fresh. Or you can bake them and store them in the fridge or freezer for easy leftovers.
How do I make creamy green chicken enchiladas?
Stir cream cheese, sour cream, or Mexican crema into the warm filling or sauce before assembling.
How long to bake chicken enchiladas?
Bake enchiladas in a baking dish covered with foil at 400°F for about 12 minutes to evenly heat. Then uncover and bake for another 10 to 15 minutes until the cheese is melted and bubbly. Covering first helps prevent the tortillas from drying out and the cheese from browning too soon.
Do enchiladas need to be covered while baking?
Yes, at least for the first part of baking. Covering with foil traps moisture and helps the enchiladas heat evenly. Removing the foil at the end allows the cheese to brown slightly.
Why are my green chicken enchiladas soggy?
Too much sauce or watery filling can cause sogginess. Keep the filling thick and avoid drowning the enchiladas.
Are green chicken enchiladas freezer-friendly?
These make great freezer meals. Bake or assemble them, let cool completely, then freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
What to Serve with Chicken Enchiladas
These easy green chicken enchiladas pair well with simple, classic sides for an authentic Mexican meal. Here are some suggestions:
Rice
- Mexican rice or cilantro lime rice for a traditional pairing
- Cauliflower rice for a low-carb or keto-friendly option
Beans
- Refried beans or black beans for a filling, budget-friendly side
- Pinto beans seasoned with cumin and garlic for a simple upgrade
Fresh and Light Sides
- Mexican Street Corn Salad
- Simple green salad
- Sauteed or roasted vegetables
- Pico de gallo or fresh salsa for brightness and contrast
Extras for the Table
- Sour cream or Mexican crema
- Fresh cilantro and green onions
- Sliced avocado or guacamole to add creaminess
- Lime wedges for squeezing over the tops
- Homemade Chimichurri Sauce as a drizzle
You can also serve this with my homemade Bloody Mary Michelada for an extra authentic meal.
Storage and Reheating
- Refrigerator: Store the leftovers in an airtight container for 3 to 4 days.
- Freezer: Freeze baked enchiladas for up to 3 months. Thaw overnight before reheating
- Oven reheating: Cover and bake at 350°F until warmed through, or about 20 minutes
- Microwave: Best for single servings. Cover with a damp paper towel or plastic wrap to prevent drying
- Meal prep tip: Freeze the chicken filling separately in bulk, then defrost, assemble, and bake for fast future dinners.
More Mexican Dinner Recipes You Might Like
- Easy Chicken Quesadillas Recipe
- Creamy White Sauce Crab Enchiladas
- Mexican Pizza Recipe
- Slow Cooker Carnitas Enchiladas
- Instant Pot Tamales with Chicken
- Grilled Chicken Fajitas
- Beer Battered Fish Tacos
- Grilled Chimichurri Chicken
- Flank Steak with Chimichurri Sauce
Recipe Cost Breakdown
Total estimated recipe cost: $9.10
Cost per serving (5 enchiladas): ~$1.82
Comparable restaurant enchilada entrée with sides: ~$12–$18 per serving
Toggle Full Ingredient Cost Breakdown
| Ingredient | Amount Used | Estimated Cost |
|---|---|---|
| Cooked shredded chicken | 1¼ lb (about 2 cups) | $3.50 |
| Olive oil | 2 Tbsp | $0.25 |
| Yellow onion | 1 medium | $0.70 |
| Garlic | 2 cloves | $0.10 |
| Ground cumin | 1 tsp | $0.05 |
| Fire-roasted green chilies | 7 oz can | $1.00 |
| Green enchilada sauce | 20 oz (2 cans) | $2.50 |
| Flour tortillas | 5 (8-inch) | $1.00 |
| Shredded cheese | 12 oz | $2.00 |
Based on actual amount of ingredients used and U.S. national average grocery prices as of 2026. Actual costs may vary by region or store.
Easy Chicken Enchiladas with Green Sauce Recipe
Equipment
- Instant Pot optional
Ingredients
- 1 ¼ pounds shredded chicken cooked, about 2 cups, homemade or store-bought rotisserie
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large cloves garlic minced
- 1 teaspoon cumin powder
- 1 (7-ounce) can fire-roasted green chilies with liquid
- 2 (10-ounce) cans green enchilada sauce divided, (no added sugar for keto)
- 5 (8-inch) flour tortilla , use low or no-carb tortillas for keto
- 12 ounces shredded cheese Mexican Blend, Monterey Jack, or PepperJack, about 3 cups, divided
- Optional garnishes: sour cream, fresh cilantro, green onion, avocado, and/or lime juice
Instructions
- Prepare the homemade or store-bought shredded chicken in advance.
- Heat the oil over medium heat in a pan or skillet. Sauté the onions until soft and fragrant, 5 to 7 minutes. Add garlic and sauté for one minute more.
- Stir in shredded chicken, 1 can of the enchilada sauce, diced chilies, cumin, salt, and pepper. Heat for about 5 minutes, until warm.
- Preheat oven to 400°F. Spread about a quarter of the remaining can of green enchilada sauce in the bottom of a 9×13 baking dish to lightly coat.
- On a separate surface, fill each tortilla with chicken mixture and the desired amount of cheese. Tightly roll and place seam-side down in the dish. Repeat for the remaining enchiladas.
- Pour the remaining green enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.
- Cover and seal with foil, then bake for 12 minutes.
- Remove the foil and bake an additional 10 to 15 minutes, until cheese is bubbly and slightly golden.
- Remove from the oven and let cool for 5 minutes, then top with desired garnishes before serving with desired sides.
Notes
- Warm tortillas before rolling to prevent cracking. A quick 15–20 seconds in the microwave, wrapped in a damp towel, works perfectly.
- Use a thicker enchilada sauce. Thin sauce can make enchiladas soggy, while a thicker sauce clings better and bakes up richer.
- Adjust the spiciness by using mild, medium, or hot canned chilies.
- Don’t overfill. About 3–4 tablespoons of filling per tortilla keeps them easy to roll and neatly intact.
- Add the sauce to the pan first. A light layer of green enchilada sauce on the bottom prevents sticking and adds flavor.
- Let them rest before serving. Resting for 5 minutes at room temp helps the enchiladas set, so they slice and serve cleanly.
These are so easy and delicious! A perfect weeknight dinner for the whole family. I added a little cotija into the shredded cheese.
That’s a wonderful addition! Thanks for the comment.
I love such stress free, and make ahead dishes. I made this enchilada for dinner and everyone loved it.
That’s great! Thanks for the comment.
Easy and delicious! My kids really enjoyed these enchiladas, will make them again.
Glad the kids liked them! Thanks for the comment.
These chicken enchiladas with green sauce came out cheesy, tangy, and super easy—definitely a dinner everyone will dig into.
Glad to hear. Thanks for the comment.
I want to make these for dinner with some leftover chicken because it looks so easy to put together! I think my family would love these!
They sure will!
These were so good, the whole family devoured them!
Glad it was a hit! Thanks for the comment.