My easy chicken enchiladas are perfect for feeding a crowd. These Green Chile Chicken Enchiladas makes up three 9 x 13 inch baking dishes to serve or freeze some for later.
If you love enchilada recipes like we do, try our Mexican Style Lasagna too!
Green Chile Chicken Enchiladas
If you’re looking for easy enchiladas to feed a crowd, that everyone loves, you’ve found the perfect recipe! Love that this recipe makes three large baking dishes full of enchiladas that are convenient for feeding large groups or freezing for a later dinner. Enjoy!
Why You’ll Love This Recipe
- These enchiladas are great for weekend entertaining or busy weeknights.
- They feed a crowd and make great leftovers.
- They’re perfect for sending dinner to friends. Easy to freeze for later too.
Try my Easy Lasagna Recipe too, that also feeds a large crowd. Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make homemade enchiladas at home. See the recipe card located at the bottom of the post for full instructions.
- Cooked Chicken– for my recipes that call for cooked chicken, I prefer to use rotisserie chicken.
- Hatch Green Enchilada Sauce– Find enchilada sauce in the Mexican foods section of the grocery store. I look for a mild version.
- Sour Cream– Sour cream is added to the enchilada sauce for a creamy addition.
- Diced Green Chilies– green chilies add just a touch of spice and flavor.
- Cream of Chicken Soup– Cream of chicken soup is part of the enchilada sauce for the recipe.
- Crumbled Bacon– I like to use the ready bacon, that you microwave until crisped.
- Lawry’s Garlic Salt– Lawry’s brand is my favorite if you can find it.
- Pepper– Freshly ground black pepper adds a nice spice layer.
- Hot Sauce– We love Cholula for our hot sauce.
- Corn Tortillas– I like to look for the white corn tortillas. Make sure you warm them in batches before adding filling and rolling into the pan.
- Shredded Cheddar Cheese– Shredded cheddar is great, I usually pick up mild.
- Shredded Mozzarella Cheese– I pick up the already shredded mozzarella.
How To Make Green Chile Chicken Enchiladas
Preheat oven to 350 degrees F. and set aside three 9 x 13 inch baking dishes.
In a large mixing bowl place drained chunk chicken, green enchilada sauce, sour cream, green chilies, cream of chicken soup, bacon crumbles, garlic salt, pepper and hot sauce.
Shred and Add Chicken To Sauce. Mix and shred chicken until well combined. Use 1/2 cup filling for each baking dish to spread onto bottom of dish.
Heat Tortillas. Place about 8 tortillas at time in the microwave to warm until nice and hot, about 60 seconds in my microwave.
Fill and Roll Tortillas. Remove and fill tortillas with about 1/4 cup filling in the center, roll and place seam side down into baking dishes. Place each rolled enchilada very close to each other filling about 12-15 enchiladas per baking dish. Continue to warm tortillas, fill with filling and arrange in baking pans until pans are full.
Top With Remaining Filling. Use remaining filling to spread over top of each baking dish. Top each baking dish evenly with cheddar cheese and mozzarella.
Bake for 30-35 minutes until cheese is melted and starts to turn golden brown around edges. Remove and serve hot.
Recipe Tips For Success
Heat Tortillas In Batches. One of the biggest tips I can give you, is only heat up about 8 tortillas at a time in the microwave to prevent tearing when rolling. Heat for a good minute, so they’re hot before you fill them. Makes all the difference. Fill each warmed tortilla with about 1/4 cup of filling, roll and place into baking dish.
How To Serve Chicken Enchiladas
Serve enchiladas hot with a side of my Mexican Rice. Beans are another great side option along with shredded lettuce on top with a dollop of sour cream if desired.
How To Store Leftover Enchiladas
Store any leftover enchiladas in an airtight container for up to 3 days in the refrigerator.
Can I Freeze Enchiladas?
Yes, you can! Cover the baking dishes that have been prepared up until before they’re baked tightly with tin foil. Freeze up to 3 months. Thaw to room temperature before baking.
Try More Enchilada Recipes
EASY Green Chile Chicken Enchiladas
Equipment
- three 9 x 13 inch baking dishes
- Oven
- Bowl
- Microwave
- measuring cups
- measuring spoons
Ingredients
- 3 12.5 ounce cans chunk chicken drained
- 3 15.5 ounce cans Hatch Green Enchilada Sauce
- 1 heaping cup sour cream
- 4 ounce can diced green chilies
- 1 10.5 ounce can cream of chicken soup
- 10 slices cooked crumbled bacon
- 1/2 teaspoon Lawry’s Garlic Salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon hot sauce such as Cholula
- 36-45 corn tortillas warmed in microwave (in batches) while filling and rolling
- 4 cups shredded cheddar cheese
- 4 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F. and set aside three 9 x 13 inch baking dishes.
- In a large mixing bowl place drained chunk chicken, green enchilada sauce, sour cream, green chilies, cream of chicken soup, bacon crumbles, garlic salt, pepper and hot sauce. Mix and shred chicken until well combined. Use 1/2 cup filling for each baking dish to spread onto bottom of dish. Place about 8 tortillas at time in the microwave to warm until nice and hot, about 60 seconds in my microwave. Remove and fill tortillas with about 1/4 cup filling in the center, roll and place seam side down into baking dishes. Place each rolled enchilada very close to each other filling about 12-15 enchiladas per baking dish. Continue to warm tortillas, fill with filling and arrange in baking pans until pans are full. Use remaining filling to spread over top of each baking dish. Top each baking dish evenly with cheddar cheese and mozzarella.
- Bake for 30-35 minutes until cheese is melted and starts to turn golden brown around edges. Remove and serve hot.
Nutrition
Pin Green Chile Chicken Enchiladas!
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Sounds terrific! Do you have a way to recreate the creaminess of the added soup without using canned soup? Thanks so much.
I’ve prepared these a couple of times now, and we love them, and we also love having the extra pans in the freezer for future meals! It would be great to make all three for a larger group meal, too.
Jenny, My husband and I really love these enchiladas; thank you for the recipe! I have made them two different times now, and I love preparing three 9×13″ pans, but baking just one, and freezing the other two to later thaw and bake! Your recipe is a keeper!
Great idea to freeze for later! Thanks for your feedback!
We have made these three times in the last two weeks! A new family favorite- thank you! They are easy to make, makes a whole bunch at a time and the leftovers are even better! We will be making these again soon!
Can you layer this instead of rolling them?
Yes you can Heather, I haven’t done it that way, so you might have to play around with measurements a little.
I have a very similar family recipe for these (using flour tortillas), and when we’re lazy, we tear up the tortillas, mix everything together in a big bowl, put it in a 13×9, top it with cheese and call it a day. The only real difference, though, is you have to pour a cup of milk over the top first, THEN top it with cheese. And it also takes a few more tortillas. Which is delicious. It takes about an hour to bake, but its super delicious. (:
I cook a lot of Mexican dishes – sometimes for large groups so I can’t wait to try your recipe!
Hope you enjoy the recipe Elizabeth!