Are you looking for an easy way to enjoy chicken green chile enchiladas from home? You are in luck! This Easy Green Chile Chicken Enchilada Casserole is one of our family’s favorite recipes. It is so easy to make for just our family or a large group. The next time you have some leftover rotisserie chicken or shredded chicken, consider adding this to your menu instead of heading to the local Mexican restaurant. I hope it becomes one of your favorite enchilada recipes too!Jump to Recipe
What is the main ingredient of green enchiladas with chicken?
The star of the show is shredded chicken. If you have leftover rotisserie chicken, pull it out for this recipe. You can also use the slow cooker or Instant Pot to make some of your own. Here are the simple steps you need to prep the chicken for the Crock Pot.
Add 2-4 boneless, skinless chicken breasts to the slow cooker. Be sure to spray the pot with a cooking spray to prevent the meat from sticking. Add 1 teaspoon kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon garlic powder and set to 8 hours on low or 4 hours on high.
If you have a 1/2 cup of chicken broth in your fridge, add it to the chicken breast meat to keep it moist. Otherwise, 1/2 cup of water is fine too. When it is done cooking, turn off the slow cooker or turn it to warm to keep it from overcooking.
You can also just dice chicken breast and cook in a saucepan with a little oil, salt, pepper, and garlic powder if you do not have extra time to make shredded cooked chicken. It will also make delicious enchiladas! This is an easy recipe that is easily adaptable.
What other ingredients are needed for green chile chicken enchilada casserole?
Don’t let the “casserole” word fool you. It just means combining everything into one pan and cooking it. Besides the cooked children, you will need:
- corn tortillas or flour tortillas (your choice)
- can of green chiles
- green enchilada sauce
- one block of cream cheese
- 2 green, orange, red, or yellow peppers, diced
- 1 small or 1/2 medium onion, diced
- shredded cheese (cheddar, pepper jack cheese, Monterey jack – up to you!)
- cumin, black pepper, salt, or garlic salt
- optional: black beans, mushrooms, fresh cilantro, hot sauce, lime juice, green onions
How do I prep the veggies for creamy green chile chicken enchiladas?
For these easy chicken enchiladas, dice all your vegetables. This is a great way to clean out your crisper drawer! (I love mushrooms in mine, but the last time I did that, my family rebelled. If yours are more mushroom lovers, then go for it!)
Saute your veggies in a little oil (I use olive oil) in your pan over medium heat. Cook the vegetables for 5-7 minutes until the onions become translucent. Then, add your block of cream cheese, a can of green chilies with the liquid, 1/2 tsp of cumin, and chicken until the chicken mixture is well combined. If you want to add a hit of heat, you can also add 1/2 tsp of chili powder or red pepper flakes.
Turn off the heat and prep your casserole dish.
How do I assemble the enchiladas?
Spray the bottom of the pan with a nonstick cooking spray. Some people prefer to put a bit of the green sauce on the bottom of the baking dish, but I prefer to just spray it. I like the enchiladas to crisp up a bit, and I find putting the sauce on the bottom makes them a bit soggy.
You can transfer the chicken mixture into a large bowl if it is easier for you. I tend to just keep mine in the saucepan off of the heat to have fewer dishes! Put a small amount of the chicken mixture into the flour or corn tortillas and roll them. Place seam-side down and fill up your pan.
Top these white chicken enchiladas with a can of green enchilada sauce. (Of course, if you prefer red sauce, you can use that instead.) For this meal, I split mine into separate square pans with low-carb tortillas for me and my husband and regular tortillas for the kids.
Finish up the rolled easy enchiladas with a sprinkling of plenty of cheese on the top. (Don’t you love gooey cheese?!)
Bake at 400 degrees for 15-20 minutes until they are nice and golden brown.
What can I serve with the enchiladas?
Think about all of your Mexican food favorites! I like to serve ours with some refried beans or black beans with Spanish rice. Of course, chips and salsa have to make an appearance. My girls like to have a little sour cream with theirs as well. Just whatever makes the whole family happy at the dinner table!
How long will the enchiladas last in the fridge?
Leftover enchiladas served the next day are fantastic! Be sure to store them in an airtight container or cover them well with plastic wrap. It is best to eat these within 3-4 days of cooking them.
Easy Green Chile Chicken Enchiladas
- 1 slow cooker optional (or you can saute chicken breast)
Slow Cooker Shredded Chicken
- 2 skinless, boneless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Green Chile Chicken Enchiladas
- 2 chicken breasts, shredded
- 1 small onion, diced
- 2 peppers, diced
- 1 block cream cheese
- 1/2 tsp cumin
- 1 cup cheese, shredded
- 1 can green chiles
- 1 can green enchilada sauce
- 12 tortillas, corn or flour
- cooking spray
- 1/2 tsp salt
- 1/2 tsp olive oil
- Prep chicken by cooking chicken breasts, spices and chicken broth or water for 4 hours on high or 8 hours on low. (You can also saute chicken in olive oil if no time for crock pot.)
- Heat olive oil in a saute pan. Saute peppers and onions with 1/2 tsp of salt until transluscent.
- Add cream cheese and green chiles with liquid to veggies. Cook until cream cheese melts.
- Add chicken to the cream cheese mixture.
- Place chicken mixture in tortillas.
- Place tortilas in sprayed casserole dish.
- Top the tortillas with the green enchilada sauce and shredded cheese.
- Bake at 400 degrees for 15-20 minutes until the enchiladas are golden brown on top.
- Top with optional toppings: salsa, sour cream, green onion and guacamole.
I hope this simple recipe becomes one of your favorite recipes for an easy dinner! Be sure to sign up for my free meal plan and keep reading for more good recipes for your family.