These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour.
This chicken enchilada recipe has been my favorite for many years. I don’t make them often anymore, since our daughter prefers crunchy tacos if we are doing Mexican American. Another reason I don’t make them often is because for a long time I wasn’t able to find green enchilada sauce at any local store. In case you have that problem also, I will share a link to my favorite homemade recipe at the end of this post.
How to make cheesy chicken enchiladas:
Chopped or shred cooked chicken breast. You will need two cups for this recipe.
Sauté chopped onions, red, and green bell peppers in butter.
In a large bowl stir together the chicken, cilantro, green chilies, sour cream, cream of chicken soup, 1 cup each of Mexican cheese and pepper jack cheese, and sautéed peppers and onion.
Warm tortillas according to the package directions. I normally warm them in the microwave wrapped in damp paper towels for 30 seconds. Use a 1/2 cup measuring cup to scoop and spread the chicken mixture onto the warmed tortillas. 
Fold up both end of the tortilla to the middle and then roll to close.
Continue with the remaining tortillas, placing them seam down into a greased 9 by 13 baking dish. It’s perfectly okay if some of the filling is coming out of the tortillas!
Pour green enchilada sauce over the enchiladas, cover with aluminum foil and bake an oven preheated to 325F for twenty minutes. After twenty minutes, uncover and top with more Mexican and pepper jack cheese, and bake for about 5 more minutes or until the cheese is melted.
What kind of tortillas are used for enchiladas?
Traditionally, corn tortillas are used, but I find flour tortillas are just as good and easier to find here.
Do you have to fry tortillas for enchiladas?
I never have, and didn’t here, as you can see. If you want crispy tortillas on the top, you will want to fry them for just a few minutes in hot oil.
Can these be prepared ahead of time and frozen?
Yes! Just make sure they are rolled up tight in this case, and leave the cheese off the top until they are baked. Freeze in a freezer safe baking dish. They can then be baked from frozen for about forty-five minutes to an hour before uncovering and topping with cheese. They can also be prepared a day or two ahead of time and refrigerated covered. Increase baking time to thirty minutes.
Where can I find green chile enchilada sauce?
I’ve always used Old El Paso Green Chile Enchiladas sauce, but there are other brands available. Walmart and Target both carry green enchilada sauce for online ordering. My local Walmart used to sell it in store, but stopped a few years ago. My husband was able to find it at a locally owned store recently, but if that isn’t an option you can make your own using this easy homemade recipe.
Looking for more Mexican-American recipes great for breakfast or dinner? Try these:
Ground Beef Tacos with Homemade Taco Seasoning
Huevos Rancheros with Bacon Tortillas
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These Cheesy Chicken Enchiladas with green chile sauce, pre-cooked chicken. sour cream, and Mexican and pepper jack cheeses, are easy to make and ready in less than an hour.
- 2 cups chopped cooked chicken breast
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon cilantro chopped
- 20 ounces green chili enchilada sauce
- 4.5 ounces chopped green chilies
- 2 cups sour cream
- 1 can cream of chicken soup undiluted
- 2 cups shredded Mexican cheese blend divided
- 2 cups shredded pepper jack cheese
- 8 large flour tortillas warmed according to package directions
- In a small skillet saute red and green pepper and onion in butter until softened.
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In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.
- Preheat oven to 325* F.
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Using a 1/2 cup measuring cup, scoop and spread chicken mixture onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.
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Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.
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