Step 1: Preheat and Prepare Chicken Mixture
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together cream of chicken soup, sour cream, ⅓ cup of green chili enchilada sauce, salt, and pepper. Stir in shredded chicken and diced green chiles until evenly coated.
Step 2: Layer the Enchiladas
Grease an 8×8-inch baking dish with cooking spray. Pour ¼ cup of enchilada sauce into the base, spreading it evenly.
Arrange three corn tortillas in one layer—tear or cut them if needed to cover the dish.
Layer 1: Spread about ⅓ of the chicken mixture over the tortillas, then drizzle ⅓ cup enchilada sauce on top.
Layer 2: Add three more tortillas, then another ⅓ of the chicken mixture and ⅓ cup sauce. Sprinkle 1 cup of the shredded cheese over this layer.
Layer 3: Top with three tortillas, the final chicken mixture, and another ⅓ cup sauce.
Step 3: Finish and Bake
Pour the remaining enchilada sauce over the top tortillas, ensuring edges are coated to prevent drying.
Sprinkle the remaining 1 cup of shredded cheddar evenly across the top.
Bake uncovered in the preheated oven for 25–30 minutes, until cheese is melted and bubbly.
Let sit for 5–10 minutes before slicing to serve.
Serving Suggestions
Serve these enchiladas hot, with optional toppings like sour cream, salsa, chopped lettuce or tomatoes, jalapeños, and fresh cilantro. Great alongside:
Warm soft tortillas or chips
Mexican rice or refried beans
A crisp green salad or Mexican slaw
Recipe Tips & Variations
Use fresh roasted green chiles if available for an extra depth of flavor.
For more heat, stir in chopped jalapeños or a dash of cayenne.
Swap cheddar for Monterey Jack or a Mexican cheese blend for extra meltiness.
Try shredded rotisserie chicken or leftover roasted chicken for ease.
Assemble and refrigerate for up to 24 hours before baking—great for meal prep!
Storage & Freezing
Refrigerate leftovers in an airtight container for up to 3–4 days.
Freeze baked enchiladas in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Reheat in the oven (300°F for 10–15 min) or microwave until warmed through.
FAQs
Can I substitute flour tortillas?
Yes! Flour tortillas give a softer texture, while corn provides a more traditional flavor.
Is it okay to skip the cream of chicken soup?
For a lighter version, substitute with plain Greek yogurt mixed with broth, though it won’t be as creamy.
Can I make this dairy‑free?
Use dairy-free sour cream and cheese alternatives to accommodate dietary needs.
Is this dish very spicy?
It’s mildly spicy from the green chiles. Add jalapeños or use hot green sauce if you prefer more heat.
Final Thoughts
These Green Chili Chicken Enchiladas strike the perfect blend of creamy, cheesy comfort and zesty green chile flavor. Ideal for feeding a family or prepping for busy nights, it’s a dish that’s both approachable and deeply satisfying. With warm layers, bubbling cheese, and the perfect kick of chile, it’s a crowd-pleaser you’ll want to make again and again.
