Chicken Chile Verde Enchiladas (Family Favorite)

Prep Time
Cook Time
Ready In

"This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven! It makes 12-14 large enchiladas so depending on if you serve 1 or 2 each there is big difference in servings."

Original is 6-14 servings


  • Serving Size: 1 (629.2 g)
  • Calories 1422.8
  • Total Fat - 34.2 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 209.4 mg
  • Sodium - 634.9 mg
  • Total Carbohydrate - 182.8 g
  • Dietary Fiber - 27.3 g
  • Sugars - 2.7 g
  • Protein - 107.3 g
  • Calcium - 790.6 mg
  • Iron - 12.6 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Cook chicken breasts and shred. Preheat oven to 350°F.

Step 2

Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.

Step 3

Coat the bottom of a 13x9 baking dish with enchilada sauce.

Step 4

Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.

Step 5

Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.

Step 6

After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.

Step 7

Top with the remaining 2/3 cups of shredded cheeses and sliced olives.

Step 8

Bake for 35 minutes or until bubbly.


No special items needed.

5 Reviews


I added some homemade Mexican rice on top of the chicken mixture before rolling them up. Yummmy!


review by:
(13 Jul 2019)


Ok so I was trying to be good and made them with wheat tortillas. If you haven't tried them you should. They are awesome!


review by:
(25 May 2012)


Very good! I added in another small can into the mix inside the enchiladas, as I love black olives. I also sprinkled some over the top instead of under the cheese. Just spicy enough without too much heat. My son gave then 2 thumbs up as he was stuffing his face :) I loved every bite. Thanks for another winner T! Linda


(18 Feb 2012)


Great recipe! I used up the last of the Thanksgiving turkey breast and it was perfect. I used Pepper Jack and Hatches medium heat green chili sauce so left out the peppers. Also added about a 1/2 can of black beans to the mixture and substituted sliced green onions for the black olive garnish!


review by:
(27 Nov 2011)


These are great!!! Perfect mexican food for the men of the family. I cut the recipe in 1/2 as I was only serving three. I did omit the black olives...but no worries as I feel it didn't take away from the recipe. First time for me using green enchilada sauce. A nice alternative from the standard red.


review by:
(16 Nov 2011)

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