What’s more comforting than a bubbling, cheesy, creamy pan of goodness? These green chicken enchiladas are loaded with succulent, cheesy chicken, smothered in green enchilada sauce, and then topped off with… more cheese! Tangy sour cream adds extra creamy richness, crowned with a burst of freshness with cilantro and red onion slices. It’s a mouthwatering, easy meal for busy weeknights or potluck glory!
These green chicken enchiladas are one of those dinners I know everyone will be happy to see on the table. Tender shredded chicken gets wrapped in soft tortillas, smothered in tangy green enchilada sauce, and baked until everything is bubbling and melty. They’re cozy, filling, and full of flavor — and somehow even better the next day if you’re lucky enough to have leftovers.
The filling is simple but really satisfying. Juicy chicken (freshly cooked, leftover, or rotisserie — all work beautifully) is mixed with sour cream for creaminess, and plenty of Monterey Jack melts into that signature stretchy, cheesy goodness. The green enchilada sauce does a lot of the heavy lifting here, bringing bright chili flavor and just the right amount of tang to keep things from feeling heavy.
Once rolled up in flour tortillas and baked, the enchiladas come out saucy, tender, and irresistibly cheesy. It’s the kind of weeknight meal that feels comforting and dependable, with flavors everyone recognizes and loves — exactly the sort of recipe that earns a permanent spot in the dinner rotation.
Tip: This enchilada sauce is my favorite . I used to always make my own until I discovered it, and now it’s the only one I use. Their red sauce is wonderful, too!
How to prevent your enchiladas from getting soggy
Green chicken enchiladas should be saucy and cheesy, but the tortillas should still hold their shape. A few simple steps make all the difference:
- Use dry tortillas: Make sure your tortillas are dry before assembling. If needed, warm them briefly in a skillet to drive off excess moisture.
- Drain the chicken: If your chicken is especially juicy, gently pat it dry with a paper towel so extra moisture doesn’t soak into the tortillas.
- Roll snugly: Roll the tortillas tightly to limit gaps where sauce can pool.
- Assemble quickly: Have everything ready and work efficiently so the tortillas don’t sit in the sauce too long before baking.
- Bake uncovered: Skip the lid — covering the dish traps steam, leading to soggy enchiladas.
Green Chicken Enchiladas (dinner in under an hour!)
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Ingredients
- ▢ 3 medium chicken breasts
- ▢ 2 teaspoons sea salt
- ▢ 1 tablespoon cooking oil
- ▢ 1 medium onion (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 28 ounce can green enchilada sauce (divided)
- ▢ 4 cup shredded monterey jack cheese (divided)
- ▢ ½ cup sour cream
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 8 8-inch flour tortillas
- ▢ Sour cream, red onion, and cilantro (to serve)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Add the chicken breasts and sea salt to a medium-sized pot. Cover the chicken with 1 inch of water and then bring the pot to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, until the chicken is cooked through. 3 medium chicken breasts, 2 teaspoons sea salt
- Remove the chicken from the water and let it cool for several minutes. Use 2 forks to shred the chicken into long strips. Place the shredded chicken into a bowl.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent. Add the garlic and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic
- Add the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce, sour cream, salt, and pepper and mix well. 28 ounce can green enchilada sauce, 4 cup shredded monterey jack cheese, ½ cup sour cream, ½ teaspoon EACH: salt and pepper
- Spread ½ cup of the enchilada sauce into the bottom of a 9×13-inch baking dish. Divide the filling between the tortillas – ¾ cup per tortilla, and roll them up. Place them into the baking pan seam side down. 8 8-inch flour tortillas
- Pour the remaining enchilada sauce over top and then cover with the cheese. Bake the green chicken enchiladas for 25-30 minutes, until they are hot and bubbly.
- Serve the enchiladas with the sour cream dolloped over top and red onion and cilantro sprinkled on top. Sour cream, red onion, and cilantro
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Green Chicken Enchiladas (dinner in under an hour!)
Ingredients
- 3 medium chicken breasts
- 2 teaspoons sea salt
- 1 tablespoon cooking oil
- 1 medium onion , minced
- 3 cloves garlic , minced
- 28 ounce can green enchilada sauce , divided
- 4 cup shredded monterey jack cheese , divided
- ½ cup sour cream
- ½ teaspoon EACH: salt and pepper
- 8 8-inch flour tortillas
- Sour cream, red onion, and cilantro , to serve
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Add the chicken breasts and sea salt to a medium-sized pot. Cover the chicken with 1 inch of water and then bring the pot to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, until the chicken is cooked through. 3 medium chicken breasts, 2 teaspoons sea salt
- Remove the chicken from the water and let it cool for several minutes. Use 2 forks to shred the chicken into long strips. Place the shredded chicken into a bowl.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent. Add the garlic and cook for 1 minute more. 1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic
- Add the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce, sour cream, salt, and pepper and mix well. 28 ounce can green enchilada sauce, 4 cup shredded monterey jack cheese, ½ cup sour cream, ½ teaspoon EACH: salt and pepper
- Spread ½ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide the filling between the tortillas - ¾ cup per tortilla, and roll them up. Place them into the baking pan seam side down. 8 8-inch flour tortillas
- Pour the remaining enchilada sauce over top and then cover with the cheese. Bake the green chicken enchiladas for 25-30 minutes, until they are hot and bubbly.
- Serve the enchiladas with the sour cream dolloped over top and red onion and cilantro sprinkled on top. Sour cream, red onion, and cilantro
