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easy chicken enchiladas with green chilis

an easy, creamy, delicious enchilada casserole recipe that can be easily adjusted to suit your family's needs.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • about 4 cups cooked chicken diced
  • 2 4.5 oz cans green chilis
  • 4 cups Crystal FarmsĀ® Oaxaca Cheese super great for meltiness!
  • 2 cups sour cream
  • 3 cloves garlic minced
  • 1 28 oz can green enchilada sauce I usually like to use 1 1/2 because my family likes this extra gooey
  • 12 corn tortillas
  • fresh cilantro
  • green onions


  • Mix the first 5 ingredients together in a medium bowl, set aside.
  • Spread about 1/3 of the sauce on the bottom of a 9 by 13 inch cake pan.
  • Top with 6 corn tortillas.
  • Top with 1/3 of the chicken mixture.
  • Top with 1/3 of the cheese.
  • Continue to layer until all of the ingredients are gone.
  • Sprinkle fresh cilantro on top (as much as you prefer).
  • Cover with aluminum foil and bake in a 400 degree oven for about 25 minutes or until bubbling.
  • Sprinkle with chopped green onions.
  • Let sit for 10 minutes. Serve.


-Sub out chicken with your favorite enchilada meats. Feel free to add peppers, onions, jalapenos and more to the sour cream mixture.
-To lighten this up, use Greek yogurt in place of the sour cream