If you’re in the mood for something cheesy, zesty, and satisfying, these green chili chicken enchiladas are the answer. Tender chicken, a flavorful mix of mild green chiles, aromatic spices, and plenty of melty cheese are wrapped in soft tortillas and baked until golden and bubbly. The green enchilada sauce adds just the right amount of tang and warmth without overwhelming heat, making this a dish the whole family can enjoy. Perfect for busy weeknights or when you’re craving a comforting Mexican-inspired meal.
PREP TIME
1 Hr 10 Min
COOK TIME
45 Min
METHOD
Bake
Ingredients for Cheesy Green Chili Chicken Enchiladas
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3 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g)
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18 tortillas, 6 inches (15 cm) in diameter — corn or flour
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1 large can (7 oz / 200 g) chopped green chiles
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2 cans (10 oz / 285 g each) mild green enchilada sauce
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8 oz (225 g) Queso Fresco, crumbled
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2 cups (200 g) shredded Mexican blend cheese
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1 1/2 Tbsp (20 g) minced garlic
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1/2 tsp (1.5 g) ground cumin
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1 tsp (6 g) garlic salt
How to Make Cheesy Green Chili Chicken Enchiladas
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Boil the chicken breasts until fully cooked. Allow to cool, then chop into pea-sized pieces. While the chicken is cooking, heat 14 tortillas (if using corn) by lightly frying in a small amount of oil for about 30 seconds per side — they should be pliable, not crispy. Drain on paper towels. Skip this step if using flour tortillas.
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Preheat oven to 375°F (190°C). In a medium bowl, combine the Queso Fresco and shredded Mexican cheese. In another bowl, mix together the chopped chicken, 1 1/2 cans of enchilada sauce, green chiles, minced garlic, cumin, and garlic salt.
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Reserve about 1 cup (100 g) of the cheese mixture for topping. Assemble enchiladas by placing a handful of cheese on each tortilla, followed by a spoonful of chicken mixture. Roll and arrange seam-side down in a greased 11 x 14 inch (28 x 36 cm) casserole dish. Top with the remaining sauce and reserved cheese. This recipe should yield about 14–16 enchiladas.
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Cover and bake for 30–40 minutes, until bubbly. Uncover and bake a few more minutes until the top is lightly browned.
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For a “Lazy Green Enchiladas” version, spread a small amount of sauce on the bottom of the dish, then layer tortillas, cheese, and chicken mixture as you would a lasagna, finishing with tortillas topped with sauce and cheese. This works best with flour tortillas, which take on a noodle-like texture. Corn tortillas tend to become soft and mushy when prepared this way.
Conclusion:
These cheesy green chili chicken enchiladas strike the perfect balance between comfort food and bold flavor. They’re customizable, family-friendly, and freezer-friendly too — so you can make a double batch and save some for later. Serve them with Mexican rice, refried beans, or a crisp salad, and you’ll have a dinner that’s sure to be requested again and again.
