This easy and flavorful Green Chile Chicken Enchiladas are packed with tender shredded chicken, green chiles, and topped with a tangy sauce. These enchiladas are perfect for weeknight dinners or family gatherings. With a simple prep and loads of cheesy goodness, you'll have this savory dish ready to serve in just 30 minutes!
I LOVE Mexican food. Enchiladas, Tacos, Burritos—you name it, and I love it! There’s something so satisfying about the combination of warm, spiced fillings wrapped in soft tortillas.
However, enchiladas with green chile sauce hold a special place in my heart. This recipe takes inspiration from my favorite dish at Javier’s Cantina, a salsa verde enchilada masterpiece. My version is lighter and adds a delightful twist with creamy homemade labneh.
If you are looking for more Mexican-inspired recipes check out my Dutch Oven Barbacoa, Grilled Shrimp Tacos, or Gluten-Free Enchiladas.
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Why You'll Love This Recipe
- Crowd Pleaser: Everyone will love this enchiladas recipe. It's perfect for a potluck or a tasty dinner with the whole family.
- Prep Ahead Convenience: You can prepare these enchiladas in advance and simply bake them when ready to serve, making them a perfect option for busy weeknights or entertaining.
- Versatility: Green chile enchiladas can be made vegetarian or with your choice of protein. You can also make them dairy-free, making them perfect for all dietary needs.
- Simple Ingredients: Everything you need is likely already in your pantry!
Ingredients
- Chicken Breast: I like making my Dutch Oven Shredded Chicken, and keeping it in the fridge for recipes like this. If you don't have pre-cooked chicken you can either slow cook a couple of chicken breasts in the crockpot or use leftover rotisserie chicken or chicken thighs for this recipe.
- Labneh: I know, it sounds strange to add labneh to enchiladas, but I promise it makes all the difference. I have a super easy Turkish Labneh recipe, however, you can always substitute it with cream cheese. To keep this recipe dairy-free, you can also use a dairy-free cream cheese substitute.
- Green Chilies: Canned green chiles work well for this recipe.
- Spices: Grab some onion powder, garlic powder, and chili powder. You will use these to season your chicken mixture.
- Cheddar Cheese: Sharp cheddar is my favorite, however, if you don’t do dairy, you can leave this out or use your favorite non-dairy cheese.
- Tortillas: You can use any tortilla you like. if you want to keep this recipe gluten-free, be sure to read the label. If you are looking for a good gluten-free tortilla, I highly recommend Siete Tortillas. They taste great and are good quality.
- Enchilada Sauce: I'm a huge fan of taking a little help from the grocery store when I can. I love using Siete's Green Chile Enchilada Sauce. If you want to make homemade sauce, you certainly can!
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Tortillas: I usually make this recipe with Siete's grain-free tortillas, but you can use any tortilla you like. If you want to keep it gluten-free you can use corn tortillas, and if gluten is not an issue feel free to use regular flour tortillas.
- Dairy-Free: If you want to make this recipe dairy-free, skip the labneh and cheese, and substitute with dairy-free cream cheese and dairy-free cheddar cheese.
- No Chicken, No Problem: If you don't have chicken on hand, you can make this recipe with ground beef, or just cheese.
How To Make Green Chile Enchiladas
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. In a large bowl shred your chicken breasts. To the shredded chicken, add labneh, green chilis, onion powder, garlic powder, chili powder, and ½ of the grated cheddar cheese. Mix to combine.
Step 2. Add a little avocado oil to a medium pan and heat tortillas one at a time on medium heat for thirty seconds per side, or until tortillas are warm and pliable.
Grease the bottom of a casserole dish with butter or avocado oil and preheat the oven to 350 degrees f.
Step 3. Fill the warm tortillas with 2-3 tablespoons of the enchilada filling, roll it up tightly, and place seam side down in the bottom of the baking dish.
Step 4. Top them with the enchilada sauce, then add the remaining cheese on top.
Step 5. Bake at 350 degrees for 20-25 minutes or until the cheese is golden brown and bubbling. Add your favorite toppings and enjoy.
Nadia's Expert Tips And Notes
- Timesaving Hack: If you are in a pinch and don't have any leftover chicken in your fridge, you can grab a rotisserie chicken from the store. It's a great way to save time, while still putting a home-cooked meal on the table.
- Meal Prep Tip: If you are assembling the enchiladas in advance, wait to add the enchilada sauce until right before you are ready to bake! This will prevent the enchiladas from getting soggy.
- Baking Tip: Be sure not to overbake! This can lead to dry enchiladas.
- Warm Your Tortillas: Be sure to warm your tortillas before assembling. This will help prevent them from breaking or tearing as you roll them.
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What To Serve With Creamy Chicken Enchiladas
- Pair with sides such as Mexican rice, black beans, or refried beans for a hearty and satisfying meal. Add a simple side salad with a tangy vinaigrette to balance the richness of the enchiladas.
- For optional toppings, try easy guacamole without onions, fresh cilantro, pickled red onions, Turkish labneh a dollop of sour cream, sliced green onion, Monterey Jack or pepper jack cheese, and a drizzle of your favorite hot sauce to elevate the flavors even further.
Storage, Freezing And Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked enchiladas in a freezer-safe container for up to 3 months.
- Reheating: Reheat in the oven at 275 degrees f until warmed through. Also, check out my other tips and methods for how to reheat enchiladas.
Recipe FAQ's
Yes, these enchiladas are perfect for making ahead! Prepare them without baking, cover them tightly with plastic wrap, and refrigerate for up to 2 days. Then simply bake straight from the fridge until hot and bubbly.
The spice level can vary, but most green chile enchilada recipes have mild to medium heat. The green chiles provide earthy, smoky notes rather than searing heat. You can adjust the spice by using milder or spicier chile varieties.
A blend of cheddar and Monterey Jack cheeses is classic, providing a creamy, melty filling. But you can experiment with other cheeses like pepper jack for more kick or queso fresco for a fresh, tangy note.
My favorite way is to use a stand mixer. Just use the paddle attachment and run the mixer on low until the chicken is shredded. If you don't have a stand mixer you can use two forks.
Other Related Chicken Recipes
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Creamy Green Chile Chicken Enchiladas
Equipment
- Baking Dish
- Mixing Bowl
- Spatula
- Skillet
Ingredients
- 1 lb Chicken Breast
- ½ cup Labneh
- 4 oz Green Chiles
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powoder
- ½ teaspoon Chili Powder
- 1 cup Grated Cheddar Cheese divided
- 8 Tortillas Siete brand
- 15 oz Green Enchilada Sauce Siete brand
Instructions
- In a large bowl shred your chicken breasts. To the shredded chicken, add labneh, green chilis, onion powder, garlic powder, chili powder, and ½ of the grated cheddar cheese. Mix to combine.
- Add a little oil to a medium pan and heat tortillas one at a time on medium heat for thirty seconds per side, or until tortillas are warm and pliable. Alternatively, you can pop the tortillas in the microwave for twenty seconds until they are warm. If you skip warming the tortillas, they will be more challenging to work with and may tear or break.
- Grease the bottom of a casserole dish with butter or olive oil and preheat the oven to 350 degrees.
- Fill the warm tortillas with 2-3 tablespoons of the enchilada filling, roll it up tightly, and place seam side down in the bottom of the baking dish.
- Top them with the enchilada sauce, then add the remaining cheese.
- Bake the green chicken enchiladas at 350 degrees for 20-25 minutes or until the cheese is golden brown and bubbling.
Notes
- Timesaving Hack: If you are in a pinch and don't have any leftover chicken in your fridge, you can grab a rotisserie chicken from the store. It's a great way to save time, while still putting a home-cooked meal on the table.
- Meal Prep Tip: If you are assembling the enchiladas in advance, wait to add the enchilada sauce until right before you are ready to bake! This will prevent the enchiladas from getting soggy.
- Baking Tip: Be sure not to overbake! This can lead to dry enchiladas.
- Warm Your Tortillas: Be sure to warm your tortillas before assembling. This will help prevent them from breaking or tearing as you roll them.
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