Green Chile Chicken Enchiladas

overhead view of two green chile chicken enchiladas on a white plate topped with jalapeno slices and cilantro with a black fork beside them.

5 from 4 reviews

Homemade Hatch green chile chicken enchiladas with healthy homemade green enchilada sauce are the cheesy, spicy Tex-Mex dinner of your dreams! They're perfect for using leftover chicken and roasted green chiles. (gluten-free)



For the Filling:

  • 2 1/2 cups cooked chicken, shredded
  • 1/4 cup roasted Hatch green chiles, diced
  • 1/4 cup onion, diced
  • 1/2 cup shredded cheddar jack or monterey jack cheese

For the Enchiladas:

  • 8 corn tortillas
  • Avocado oil or other neutral flavored oil
  • 1 1/2 cups Hatch green chile enchilada sauce
  • 1 cup shredded cheddar jack or monterey jack cheese


  1. Heat oven to 350°F.
  2. Combine chicken, chiles, onion and cheese in a bowl.
  3. Heat a skillet over low heat. Pour a small amount of oil in the bottom. Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain.
  4. Lightly oil a 9-inch baking dish. Spread a thin layer of of sauce in the bottom.
  5. Assemble enchiladas. Spoon about 1/4 cup chicken mixture into a tortilla and roll up. Place in the baking dish, seam side down. Repeat with remaining tortillas and chicken.
  6. Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. Sprinkle with remaining cheese.
  7. Bake enchiladas 15-20 minutes or until sauce is bubbly and cheese is melted. Remove from oven and serve with cilantro, jalapeño slices, diced red onion, or avocado (optional).


  • For creamy enchilada sauce, stir 1/3 cup sour cream into the enchilada sauce.
  • If using canned green chiles, increase the amount to 1/2 cup for more flavor.
  • Leftover enchiladas reheat well (they're often even better the next day!).
  • This recipe can be doubled easily.
  • I like to use leftover chicken, but if you don't have any made, poach one large chicken breast (or 2 small) in broth in a saucepan on the stove until the internal temperature reaches 165°F. Then use two forks to shred the chicken into pieces.


Keywords: hatch green chile enchiladas, green chile chicken enchiladas, healthy chicken enchiladas