Chicken Enchiladas
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If you’re craving a comforting dinner that doesn’t require a grocery run or a pile of dishes, these green chili chicken enchiladas are it. They’re creamy, cheesy, and made with everyday ingredients you probably already have. I skip the canned enchilada sauce here and make a quick homemade version instead. It’s mild, cozy, and exactly the kind of recipe that quietly becomes part of your regular dinner rotation.
What Makes These Easy Enchiladas a Win
- Easy weeknight dinner. This comes together with simple steps and basic ingredients, so dinner doesn’t feel overwhelming.
- Family friendly recipe. The mild green chili sauce keeps the flavor approachable for picky eaters.
- Quick prep meal. Using cooked or rotisserie chicken cuts down on prep time fast.
This recipe came together the way a lot of my most-used dinners do, by standing in the kitchen staring at leftover chicken and needing something everyone would actually eat. These sour cream chicken enchiladas are creamy without being overly rich, mild but flavorful, and built around pantry staples that don’t require much thought. It’s the kind of dinner that feels familiar in a good way, the one you make on autopilot because you know it works.
I’ve tested this recipe repeatedly, adjusting the sauce until it stayed smooth after baking and dialing in the filling so the enchiladas roll easily without splitting. After more than a decade of developing and testing family recipes, I focus on meals that are reliable and forgiving, not fussy. This one checks every box. It reheats well, holds up for leftovers, and tastes just as good the next day, which is ultimately how a recipe earns its spot on repeat.
Before You Start Cooking
This recipe keeps things simple, but each ingredient pulls its weight. The goal here is a creamy, mild enchilada that bakes up smoothly and holds together without turning soggy.
• Green chiles add flavor without heat, keeping the enchiladas mild and family friendly
• Cooked chicken makes this recipe fast and flexible, especially if you’re using rotisserie or leftovers
• Shredded cheese melts into the sauce and filling, giving you that classic creamy enchilada texture
• Butter, flour, and broth create a quick homemade sauce base that’s smoother than anything from a can
• Sour cream adds richness while keeping the sauce mild and balanced
• Simple seasonings round everything out without overpowering the green chiles
• Flour tortillas roll easily and hold up well during baking
Everything works together to create easy chicken enchiladas that are creamy, cohesive, and easy to serve. No mystery ingredients, no complicated steps, just a reliable dinner you can make again and again.
Jesseca’s Recipe Review
This one’s on repeat at our house. It’s the only enchilada recipe my husband actually requests, and that says a lot because he’s not usually into creamy sauces. The combo of the green chilies, cheesy goodness, and that mild kick from the jalapeño just hits. Plus, it’s the kind of meal that makes you look like you tried way harder than you did, and I’m not mad about that.
Tip from Jesseca:
Warm your tortillas before rolling. 10 to 15 seconds in the microwave does the trick. It keeps them from cracking and makes assembly way easier (plus, no mid-roll tantrums).
If You Want to Mix It Up
This recipe is easy to adjust without changing what makes it work. Small tweaks let you fit it to different tastes, schedules, or what you already have in the fridge.
• Make it spicier by adding a pinch of cayenne, diced jalapeños, or a splash of hot sauce to the sauce
• Turn it into a casserole by layering torn tortillas, chicken, sauce, and cheese instead of rolling
• Add extra filling like corn or black beans to stretch the recipe a little further
• Use a different cheese to change the flavor, keeping the total amount the same
• Prep ahead by assembling the enchiladas earlier in the day and baking when ready
These small changes keep the recipe feeling fresh while still delivering the same creamy, reliable result every time.
Other Chicken Options That Work
One of the reasons this recipe is so forgiving is that almost any cooked chicken will do. You don’t need to overthink it, just use what you have.
• Rotisserie chicken for the fastest prep and the most flavor
• Leftover roasted or grilled chicken chopped or shredded works just as well
• Slow cooker shredded chicken for extra tender enchiladas
• Baked chicken breasts or thighs seasoned simply and diced
As long as the chicken is fully cooked and not overly seasoned, this recipe will carry the rest.
Enchilada Questions I Get All the Time
You can, but the texture will change. The sauce will be thinner and less creamy. If you need a dairy swap, using a thick plain yogurt or a cream based alternative will give you the closest result.
You can, but they’re more delicate. Soften them first by quickly heating in a pan or dipping in warm sauce to prevent cracking.
No. It’s very mild as written. The green chiles add flavor, not heat, which makes this a good option for kids and picky eaters.
You can, but the texture and flavor will change. The homemade sauce is thicker and creamier, while canned enchilada sauce is thinner and more tangy.
Storing, Freezing, and Reheating Green Chili Chicken Enchiladas
If you’re planning ahead or dealing with leftovers, here’s the quick version.
- To store. Cover and refrigerate leftovers for up to 4 days. The sauce thickens as it sits, which helps the enchiladas hold together even better the next day.
- To freeze. Assemble the enchiladas but don’t bake them. Wrap the dish tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
- To reheat. Warm individual portions in the microwave, loosely covered, until heated through. For larger portions, cover with foil and reheat in a 350°F oven until hot. Add a small splash of broth if the sauce seems thick.
This keeps the section skimmable, practical, and actually useful when someone comes back to the recipe later.
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Creamy Green Chili Chicken Enchiladas
Ingredients
Green Chili Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2¾ cups chicken broth
- 1 cup sour cream
- 7 ounces diced green chiles
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
For the Enchiladas
- 4 cups cooked chicken (shredded or diced)
- 2½ cups shredded cheddar or Mexican blend cheese (divided)
- 8 to 10 flour tortillas (8-inch size works best)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Make the sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, just until bubbly but not browned.
- Slowly whisk in the chicken broth until smooth. Continue cooking for 3 to 4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from the heat and stir in the sour cream, green chiles, salt, pepper, garlic powder, and onion powder. Taste and adjust seasoning if needed.
- In a large bowl, combine the cooked chicken with 1 cup of the shredded cheese.
- Spread about ½ cup of the sauce evenly across the bottom of the prepared baking dish.
- Warm the tortillas briefly so they’re pliable. Spoon the chicken mixture evenly into each tortilla, roll snugly, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the enchiladas, then sprinkle with the remaining cheese.
- Bake uncovered for 25 to 30 minutes, until bubbly and lightly golden on top.
- Let the enchiladas rest for about 5 minutes before serving so the sauce can set slightly.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
The description says pickled jalapeno, but recipe just says jalapeno. Which one????Thanks!
Sorry about that, Sue. It’s pickled jalapenos.
When do the chilies get added?!
Sorry, Kristin. It should be stirred in with the sour cream. I just fixed that.