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Easy Green Chili Chicken Enchiladas

These easy green chili chicken enchiladas are not only insanely delicious, but they are also so simple to make!

For the enchiladas:
  • 10-12 corn or flour tortillas
  • 1 lb . shredded chicken (rotisserie chicken works great, or try my Instant Pot Mexican Shredded Chicken)
  • 1 can or jar of green chili enchilada sauce , or salsa verde
  • 2 cups of Monterrey jack cheese
  • Canola oil , or Extra-Light Extra Virgin Olive Oil
Toppings - optional
  • Sour cream
  • Diced tomato
  • Diced Avocado
  • Chopped cilantro
  1. Preheat oven to 350 degrees
  2. Spread a few tablespoons of enchilada sauce in the bottom of a casserole/baking dish, set aside
  3. Pour about 1/4" of oil into a skillet and heat on medium-high heat until the oil hot enough for frying (this takes a few minutes and I usually throw a small piece if tortilla into the oil to make sure it is hot enough for frying)
  4. While the oil is heating, pour the remaining green chili sauce into a shallow dish, and set a plate next to the dish for assembling the enchiladas
  5. When the oil is hot enough, using metal tongs, dip a tortilla in the oil until it puffs up (about 10-15 seconds), then flip the tortilla and lightly fry it on the other side. Immediately transfer to the dish with sauce and coat both sides with sauce.
  6. Transfer the coated tortilla to a plate and top with the shredded chicken and about a tablespoon of cheese, then roll the tortillas up and place them seam side down in the baking dish.
  7. Repeat steps 5-6 until the baking dish is full
  8. Top the rolled tortillas with the remaining green chili sauce
  9. Top the enchiladas with the remaining cheese
  10. Place foil over the baking dish and bake for 30 minutes. Remove the foil after 20 minutes and continue to bake the enchiladas uncovered for 10 minutes.
  11. Top with the toppings or your choice
  12. Enjoy!