These Creamy Green Chicken Enchiladas will become your favorite enchiladas recipe! Made with flour tortillas, a creamy filling and baked to perfection.
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This recipe is made with store bought enchilada sauce to save time in the kitchen. It goes perfectly with Mexican Rice on the side and some black beans or refried beans if you want. They’re so easy to make and perfect for weeknight dinners.
They’re hearty and satisfying, perfect for when you’re craving something cozy. On busy nights I buy a rotisserie chicken at Costco (those babies are delicious!), shred it, mix the ingredients, roll, bake, and voila! You have dinner ready in less than an hour.
This is the perfect chicken enchilada casserole to take to gatherings or when you want to make a large portion to have leftovers for later. This recipe makes about 12 hefty enchiladas. I guarantee you will love them!
Why you’ll love this recipe
- Super Convenient: Life can get busy, and that’s where this casserole come to the rescue. You can prepare it in advance, pop it in the fridge, and then bake them whenever you’re ready to dig in. Perfect for those on-the-go days!
- One dish, that’s all you need! These enchiladas are cooked in a baking tray and save you from a pile of dirty pots and pans. Plus, it’s a breeze to serve – just scoop it out and you’re good to go.
- So flavorful and delicious! Everyone will love them!
Ingredients
Gather all of your ingredients and get them ready to mix:
- The Tortillas: You can use any flour tortilla from the grocery store or you can make my homemade tortillas ahead of time. The size can be from 6 to 8 inches.
- The Chicken: Cook your chicken at home and shred it or just buy a rotisserie chicken if pressed for time.
- Green enchilada sauce: is the best but green canned salsa will work perfectly as well.
- The Cheese: Any melting cheese will work. My favorite options are queso Chihuahua, or Oaxaca. Pepper jack cheese, Mozzarella, Monterey jack cheese or even a mild cheddar will also work.
- The Yogurt & Cream Cheese: I use plain non fat Greek Yogurt but you can also use sour cream or any other plain yogurt. They’re all similar in taste and texture that it won’t affect the outcome that much. Use your preferred cream cheese.
- Corn & Spices: Use frozen or canned corn. For the spices you’ll need cumin, oregano, cayenne pepper (you can substitute with paprika for a less spicy option), salt & pepper
How To Make Green Chicken Enchiladas
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- In a medium bowl cream together the cream cheese and the Greek yogurt. Note: if you’re using cream cheese from a box, make sure to bring it to almost room temperature so it’s softer.
- Stir in 1/2 cup of the salsa and mix. Note: The mixture will be a little lumpy because of the cream cheese and that’s okay. Just try to blend it the best you can.
- Add the spices to the cream and Greek yogurt mixture and mix well.
- Now mix in the corn and shredded cheese.
- Add the shredded chicken and stir to combine everything well.
- Finish the chicken mixture by folding all of the ingredients together and make sure they’re incorporated well.
- Spread about 1/2 cup of the salsa verde over the bottom of a baking dish.
- Place about a 1/3 cup of the filling on a flour tortilla, roll up and place seam side down in the baking dish. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them.
- Sprinkle remaining shredded cheese over the top.
- Transfer the casserole dish to a preheated oven at 375 and bake for 20 to 25 minutes or until hot and bubbly.
Tips and Notes
- Make ahead: Prepare the enchiladas all the way before baking and refrigerate for up to 12 hours. Or you can make the creamy chicken filling a day in advance before assembling the enchiladas.
Serving suggestions
These chicken enchiladas verdes will go perfect with Red rice, Arroz Primavera (Mexican White Rice), or Refried beans. If you would like to include more veggies into this dish, then Calabacitas will be the perfect side dish for you!
Oh and don’t forget to drizzle some delicious Mexican crema and sprinkle some chopped cilantro. Delish!
How to Store
- Fridge: Allow the enchiladas to cool down to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezer: Place the cooled enchiladas in a freezer-safe container. Seal it tightly and freeze for up to 3 months. Don’t forget to label the container with the date and contents!
Reheating
- Stovetop: These enchiladas may be reheated in oven, covered with aluminum foil.
- Microwave: Or microwave a single serving for about 2 minutes covered with a loose lid.
More Mexican Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Green Chicken Enchiladas Recipe
Ingredients
- 4 oz. cream cheese - softened
- ¼ cup Greek Yogurt (non fat, plain) - substitute: sour cream or plain yogurt
- 2 cups prepared salsa verde - canned or homemade
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne - or paprika
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- 1 cup corn kernels - frozen (thawed) or from a can
- 2 cups Shredded cheese like Chihuahua, Oaxaca, Mozzarella, Monterrey Jack or even Cheddar. - divided
- 2 cups shredded cooked chicken - Homemade or Rotisserie
- 12 to 14 soft round 6 to 8inch flour tortillas - Optional: Corn tortillas
Instructions
- Preheat oven to 375 degrees F.
To make the filling
- In a medium bowl cream together the cream cheese and the Greek yogurt.
- Stir in 1/2 cup of the salsa and mix (see note #1)
- Add the cumin, oregano, cayenne pepper, salt and black pepper. Mix well.
- Mix in the corn and 1 cup of shredded cheese.
- Add the shredded chicken and stir to combine everything well.
To Assemble Enchiladas
- In a baking dish spread a 1/2 cup of the salsa over the bottom.
- Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them.
- Sprinkle remaining 1 cup of shredded cheese over the top.
To bake & serve
- Transfer baking dish to preheated oven and bake for 20 to 25 minutes until hot and bubbly.
- Serve warm with rice, calabacitas, beans or your favorite Mexican dish.
Notes
Your Private Notes
Nutrition
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This recipe was originally published in December 2013. Post has been updated with more photos to be more helpful. Enjoy!
I love these! Silly question: can I assemble and freeze or do I need to cook them before freezing?
I was do happy to see your recipe, Ana! I’ve been craving green enchiladas and cannot wait to make them! You’re the best and all your recipes that Ive tried are so muy delish “!
Looks great! Which commercial Salsa Verde do you recommend for this?
I made these for Christmas, and they were amazing! Made the filling just as written, and topped with verde sauce that I bought from a local Mexican restaurant.
Everyone raved about them!
So delicious! My family loved them. Thank you!
All I can say is WOW! The flavor was incredible and these were easy to make. I loved it! Thank you!
These were incredible. So much flavour and really easy to make.
These green enchiladas look amazing! Saving for later
These enchiladas are a fan favorite at my house! So good!
I recently tried this recipe and they were absolutely delicious! The chicken was tender and flavorful. Definitely a must-try dish!
Thanks for the amazing recipes! My daughter has celiac disease and cannot eat gluten. If it’s an option, how can I make these with corn tortillas instead? Thank you!
Wow Ana, these Enchiladas verdes are incredible delicious!!! Thank you for all of your amazing recipes!
You’re not going to believe this, Ana, but I was just thinking about asking you for this delicious recipe. It’s really nice Fall weather here in upstate N.Y. and perfect days for your enchiladas. There’s no one that can come close to your culinary talents
around here! So, I’m planning on making this recipe in the coming days.
We love you!
I’m sorry if this is a silly question but I want to make sure I prepare this dish correctly- are the tortillas when place in the oven directly out of the bag or warmed up already on the comal? By the way, we love your dishes! So far I have made rajas and spaghetti verde and they are both hits! My husband asks me to prepare one or the other every week! Before your blog I dreaded cooking but those two dishes have saved me tons of headaches for side dishes and meals! And the rajas were my husband’s first time ever trying them and he loves it! Thank you so much ❤️ (I am a newly wed and had no experience in cooking until now and my husband mother worked as a cook for a restaurant since she was young so these dishes give me a sense of confidence)
Hi Ariel! Sorry for the late reply! Your comment means the world to me! I’m sooo happy you and your hubby are enjoying these dishes. They are super easy to make and I try to post things where the ingredients are easy to find around the U.S. and the world! Thank you!!!
Now to your question: The flour tortillas are out of the bag since most of flour tortillas are soft. However, if you feel that they will break, you can definitely warm them up just enough to get them soft again (15 secs in microwave?). Let me know how they turn out! (note: I will be updating this post soon with new process shots and maybe a little video). Thank you so much again Ariel! Have a beautiful day 🙂
This is easily in my top 10 favorite.
I love to hear this! These are definitely so good!