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30-Minute Green Chile Chicken Enchiladas

An easy 30-minute family favorite filled with chicken and cheese. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 484kcal
Author Rachel Ballard


  • 1 1/2 cups chicken breast cooked and shredded
  • 16 ounces green chile enchilada sauce
  • 1 4- ounce can chopped green chiles
  • 1 1/2 cups Monterey Jack cheese
  • 1 cup sour cream
  • 10 medium tortillas
  • 2 tablespoons cilantro chopped
  • 3 green onions chopped
  • 1 medium tomato chopped


  • Preheat the oven to 425.
  • Spray a 9x13 baking pan with cooking spray and set aside.
  • In a bowl, mix the chicken, green chiles, half of the cheese and and 1 cup of the green chile enchilada sauce. Set aside.
  • In another bowl, mix the remaining enchilada sauce and the sour cream. Pour half of this mixture into the bottom of your baking pan.
  • Working with one tortilla at a time, scoop about 2 tablespoons of the chicken mixture down the center. Roll up, and place them in your dish, seam side down. Repeat with the others lining them up close together (touching) in your pan.
  • Top with the remaining sauce and cover with cheese.
  • Bake until the cheese is melted, 25 minutes. Top with cilantro, onions and tomato. Serve hot.


Calories: 484kcal