Green Enchiladas with Chicken

Green enchiladas with chicken have it all - melted cheesy goodness, seasoned tender chicken bites, soft tortillas, slight creamy filling, and some spicy heat that's just right. Yes, please! 🙂

Jump to:

• 🎥 Watch Video
• ❤️ Why You'll Love This
• How To Serve
• Ingredients
• Equipment
• Variations
• Instructions
• Top Tips
• Questions
• Related Recipes
• ⭐ Let's Connect

🎥 Watch Video

❤️ Why You'll Love This

"My family gobbled up these green enchiladas! I thought for sure they would be put off by the green color but NOPE - not even a single leftover. LOL. A sign of a tasty casserole, right?" -Kori

So Much Flavor

There's a lot of flavors packed into this green chicken enchilada recipe. Start with the taco seasoned chicken, then add in diced green chiles, some amazing creamy cheeses, slather with green enchilada sauce, and top with more cheese.

This recipe is mild to medium in spiciness. You can make adjustments as needed. For example, to make it spicier, you could use hot diced green chiles, and then top with a hot salsa verde when you serve.

Comfort Food

Green enchiladas are total comfort food and the perfect casserole - crave-able comfort food with melted cheese, soft tortillas, creamy filling, and tender chicken bites, topped with tangy green enchilada sauce.

How To Serve

Green enchiladas with chicken are a meal in one, but here are a couple of ideas of how you can serve:

• Toppings. I love to serve my enchiladas topped with sour cream, salsa verde or roasted chili corn salsa, diced avocado, cilantro, and sour cream. You could add any favorite topping that you want though!
• A simple side salad with shredded lettuce, diced tomatoes, green onion, olives, and salad dressing made by mixing sour cream and salsa verde.
• Got spicy lovers? Make sure they have a spicy salsa verde, maybe some sliced jalapenos, and even some green hot sauce.

Ingredients

Here are the ingredients you'll need to make green enchiladas with chicken:

See the recipe card for quantities.

Chicken Breast - Boneless skinless chicken, cut into bite sized pieces (1/2" to 1" in size). You can also use pre-cooked rotisserie chicken or oven roasted thawed frozen pre-cooked diced chicken. It can be shredded or diced. If using pre-cooked, follow the instructions in the Variations section below.

Taco Seasoning Mix - You can use my Taco Seasoning recipe or use a pre-mixed packet from the store. My recipe is super easy and can be made ahead of time! I highly recommend it. Batch make it to have on hand for later use.

Olive Oil

Jack Cheese - If you want to go a little spicier you could go with pepper jack cheese too!

Green Enchilada Sauce - You can use my Green Enchilada Sauce recipe or buy the canned variety.

Flour Tortillas - I know, many recipes call for corn tortillas which are quite delicious. I prefer the flour tortillas because of the softness and mild taste that they lend to the recipe. You can use whichever one you prefer.

Cottage Cheese - If you don't like cottage cheese, substitute ricotta, or even sour cream.

Diced Green Chiles - Use mild or hot.

Salt and Pepper to taste

Optional Toppings - Salsa verde, avocado, fresh cilantro, sour cream. I also love to add some shredded lettuce, diced tomato, and olives sometimes too.

Equipment

Equipment and tools needed to make this recipe:

• Cutting Board
• Chef Knife
• 12" Skillet
• Measuring Cups
• Measuring Spoons
• Mixing Spoon
• 9 x 13" Casserole Dish
• Cheese Grater
• Nonstick Spray
• Aluminum Foil

Variations

Here are a few ways you can vary or make substitutions to this recipe:

• To make this low carb or keto enchiladas use a low carb or keto friendly soft taco tortilla. We used carb balance flour tortillas to make this recipe lower in carbohydrates (4 grams net carbs).
• Use taco sized soft flour tortillas or burrito size.
• Use pre-cooked diced or shredded chicken to save time. Skip the step where you cook the chicken and instead add the chicken to a bowl, add the taco seasoning mix, the 2 tablespoons olive oil, and stir in only 1/8 cup water (instead of 1/2 cup as called for in the recipe).
• For more spice, add sliced jalapenos, hot sauce, or use a spicy salsa verde. You could also try pepper jack cheese.
• Substitute ricotta or sour cream for cottage cheese if desired. Ricotta typically has less salt, so additional salt may be needed when serving.
• Want to add some veggies? Add 1 to 1-1/2 cups of sauteed mushrooms, onions, or diced zucchini. You could also add cooked spinach or even corn too. Divide evenly amongst the tortillas.

Instructions

Here's how to make this green chicken enchilada recipe:

For complete instructions, please see the printable recipe card below.

Cook Chicken

Preheat oven to 375 degrees.

Spray a 13 x 9" casserole dish with nonstick spray.

Cut chicken into 1-inch pieces. In a large skillet, add olive oil and saute chicken over medium-high heat until done (no longer pink), about 8 to 10 minutes.

Stir in taco seasoning mix and 1/2 cup water. Reduce heat to medium and continue cooking just until liquid is absorbed.

Fill and Roll Up Tortillas

Fill each tortilla with 1/4 cup chicken, 2 tablespoons cottage cheese, 2 tablespoons green enchilada sauce, 1 tablespoon green chiles, and 1/4 cup jack cheese.

Roll up each enchilada.

Assemble Casserole

Place each enchilada in the casserole dish.

Pour remaining green enchilada sauce over the top. Sprinkle with remaining cheese.

Bake

Cover with foil and bake for 45 minutes. Remove foil and continue baking another 15 to 20 minutes until the inside of enchiladas are hot and the cheese is bubbly.

Serve

Top with optional toppings, adjust salt and pepper to taste. Enjoy!

Top Tips

• If you have the counter space lay all the tortillas out and fill with ingredients first. It goes much faster this way! I provided the amounts to place in each tortilla to help you divide up the ingredients easier. If there are any leftovers or shortages just pull from another enchilada. Roll up after you are finished filling.
• There is usually a variance between taco seasoning brands, sauce, chiles, etc. so adjust heat, salt, and pepper, to taste after cooking.

Questions

Can you make ahead of time?

Yes, absolutely. You can prepare the casserole a couple of days ahead of time. Pull the casserole out of the refrigerator about 30 minutes before baking. Because the casserole will still be cold in the center, the baking time will increase by approximately 15 to 25 minutes.

How long will this casserole keep?

Green enchiladas will keep up to 4 days if stored in an airtight container.

Can you freeze this green enchilada casserole?

Yes, you can freeze this casserole - I often make two casseroles and freeze one for later. It reheats really well.

Leftovers can go into an ovenproof, freezer-proof airtight container. Thaw in the refrigerator and then reheat in the oven at 350F until hot in the middle. Before reheating, you can sprinkle with a little more grated cheese to freshen it up.

Related Recipes

More Mexican Recipes

Here are a few more Mexican-inspired recipes I think you'll love!

• Chicken Enchilada Soup
• Green Enchiladas Chicken Soup (Slow Cooker + Instant Pot)
• Chicken Fajitas Bake
• The Best Low Carb Keto Shrimp Tacos
• Taco Stuffed Bell Peppers
• Instant Pot Chicken Fajitas

More Casserole Recipes

If you are looking for more delicious casserole recipes, check these out:

• EASY Jalapeño Popper Chicken Casserole
• Zucchini Ground Beef Taco Casserole
• Leftover Ham Casserole
• Parmesan Chicken Casserole
• Creamy Chicken and Asparagus Bake

⭐ Let's Connect

If you tried Green Enchiladas with Chicken, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!