If you love cheesy, creamy, and flavor-packed Mexican-inspired meals, these Easy Green Chicken Enchiladas will be your new favorite! Tender shredded chicken, sweet corn, and melty Monterey Jack cheese are wrapped in soft corn tortillas and then smothered in a rich, tangy salsa verde sauce. Every bite is a perfect mix of comforting warmth and fresh, zesty flavors. Whether it’s a busy weeknight or a cozy weekend dinner, this dish is simple to make and guaranteed to be a crowd-pleaser!
Oriana’s Thoughts On The Recipe
There’s just something about Mexican food that I never get tired of! The bold flavors, the vibrant colors, and the perfect balance of freshness and heartiness always make me happy. My family loves Mexican-inspired dishes, so they make a frequent appearance at our dinner table. And let me tell you, these Easy Green Chicken Enchiladas are a total hit! They’re cheesy, slightly spicy, and absolutely packed with flavor. If you love sweet corn, melty cheese, and creamy goodness (like I do!), then you’re in for a real treat.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Vegetable Oil: Used to sauté the vegetables and slightly soften the tortillas before rolling, preventing them from cracking.
- Onion: Adds depth of flavor and a hint of sweetness to balance the dish.
- Bell Pepper: Provides a pop of color and a mild crunch, enhancing the texture. You can use red, green, or yellow bell peppers.
- Garlic Cloves: Brings out a rich, savory aroma that complements the sauce.
- Sweet Cream Corn Style: Adds natural sweetness and a creamy texture that pairs beautifully with the salsa verde.
- Heavy Cream: Makes the sauce extra rich and velvety. For a lighter option, you can use half-and-half or evaporated milk.
- Salsa Verde: The star of the dish! This tangy, slightly spicy sauce brings all the flavors together. Use store-bought or homemade.
- Shredded Cooked Chicken: A great way to use leftover chicken. Rotisserie chicken works perfectly as a quick and easy option.
- Monterey Jack Cheese: Melts beautifully, adding creaminess and a mild, buttery flavor. Pepper Jack can be used for extra spice.
- Salt And Black Pepper: Essential seasonings to enhance all the flavors.
- Corn Tortillas: The base of the enchiladas! Slightly warming them before assembling helps prevent cracking.
- Fresh Cilantro: Adds a burst of fresh flavor and brightness to the final dish. If you’re not a fan, you can skip it.
- Tomatoes (Optional): A fresh, juicy topping that adds a nice contrast to the creamy filling.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Substitute heavy cream with coconut cream or a dairy-free alternative. Use a plant-based cheese substitute.
- Soy-Free: Ensure your salsa verde and any dairy substitutes are soy-free.
- Gluten-Free: This recipe is naturally gluten-free when using corn tortillas, but always check labels on store-bought ingredients.
Potential Recipe Challenges & Pro Tips
- Tortillas Breaking While Rolling: Corn tortillas can crack if they’re too dry or cold. Pro Tip: Lightly warm the tortillas in a skillet with a bit of oil or wrap them in a damp paper towel and microwave for 20 seconds to make them more pliable.
- Cheese Not Melting Evenly: Sometimes, the cheese clumps instead of getting that perfect gooey texture. Pro Tip: Shred your own cheese instead of using pre-shredded, which contains anti-caking agents that prevent smooth melting.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat and Prep the Baking Dish
Preheat your oven to 400°F (200 º C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2 – Cook the Veggies
Heat a little oil in a medium saucepan over medium heat. Add the onion and bell pepper, cooking until soft and slightly caramelized (about 5 minutes). Stir in the garlic and cook for another minute until fragrant.
Step 3 – Make the Filling
Mix in the sweet cream-style corn, then turn off the heat and stir in the heavy cream and ¾ cup of salsa verde. Fold in the shredded chicken and 1 cup of Monterey Jack cheese. Give it a taste and season with salt and pepper as needed.
Step 4 – Soften the Tortillas
Stack the tortillas, wrap them in a damp paper towel or kitchen towel, and microwave them on high for about 1 minute. This helps prevent cracking when rolling.
Step 5 – Fill and Roll the Enchiladas
Working with one tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in the prepared baking dish.
Step 6 – Add the Sauce and Cheese
Pour the remaining salsa verde over the enchiladas, making sure they’re well covered. Sprinkle the rest of the cheese evenly on top.
Step 7 – Bake Until Bubbly
Bake for 25-30 minutes, or until the cheese is melted and the sauce is bubbling.
Step 8 – Serve and Enjoy
Garnish with chopped tomatoes and fresh cilantro, if desired. Serve warm and enjoy every creamy, cheesy bite!
Extra Recipe Tips For Success
- Spicy: If you prefer a spicier dish, add a diced jalapeño to the filling or mix some hot sauce into the salsa verde.
- Tortillas: You can use flour tortillas if you prefer, but keep in mind they absorb more moisture than corn tortillas.
- Don’t overfill the enchiladas; too much filling makes them harder to roll and stay intact.
Variations & Additions
- Protein Swap: Use shredded beef, turkey, or even beans for a vegetarian version.
- Add More Veggies: Diced zucchini, spinach, or mushrooms can be mixed into the filling for extra nutrition.
- Cheese Options: Swap Monterey Jack for cheddar, queso fresco, or a Mexican cheese blend.
- Crunchy Topping: Sprinkle crushed tortilla chips on top for an added crunch before baking.
Serving Suggestions
- A side of Mexican rice or cilantro-lime rice.
- Refried beans or black beans for extra protein.
- A simple avocado salad or guacamole for freshness.
- A drizzle of Mexican crema or sour cream for extra creaminess.
Storage and Freezing Instructions
Refrigeration: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.
Freezing: Assemble the enchiladas without baking and freeze in a covered dish for up to 2 months. Bake from frozen at 375°F (190°C) for about 40–45 minutes.
Reheat: Preheat the oven to 375˚ F. Cover the baking dish with foil. Place baking dish in the oven and reheat for 15 -20 minutes if they are just refrigerated, or 45 – 50 minutes is they are frozen. You can also reheat it in the microwave if you prefer.
Frequently Asked Questions
Yes! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. Add the sauce just before baking to keep them from getting too soft.
Absolutely! Just keep in mind that flour tortillas absorb more liquid, so you may need to adjust the sauce amount.
For more heat, add extra salsa verde, diced jalapeños, or a pinch of cayenne pepper to the filling.
Corn tortillas are traditional in enchiladas, but you can also use flour tortillas if you have them handy or prefer them. Flour tortillas are much easier to roll.
Stack tortillas flat and wrap them in damp paper or kitchen towels; microwave on high for 1 minute to soften.
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Recipe Card
Easy Green Chicken Enchiladas
Ingredients
- 2 tablespoons (30 ml) vegetable oil (any neutral taste oil works)
- 1 cup onion, diced
- 1 cup bell pepper, diced (I used red and green peppers)
- 3 garlic cloves, minced
- 1 can (14.75 oz) sweet cream corn style
- ¾ cup (180 ml) heavy cream
- 2 cups (480 ml) salsa verde (divided)
- 3 cups shredded cooked chicken
- 12 oz (3 cups) Monterey Jack cheese, shredded (divided)
- Salt and black pepper to taste
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped (for topping – optional)
- 1/2 cup tomatoes, diced (for topping – optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 400°F (200 º C). Grease an 9×13-inch baking dish. Set aside.
- Heat oil in a medium saucepan over medium heat. Add the onion and peppers and cook until soft and caramelized – about 5 minutes. Add the garlic; cook for one more minute. Add sweet corn cream; mix to combine. Turn off the heat and add heavy cream and ¾ cup salsa verde. Fold in the shredded chicken meat and 1 cup Monterey Jack cheese. Taste and adjust seasoning, to your liking, by adding more salt and pepper if necessary.
- Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
- Working with one tortilla at a time, fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in the baking dish. Top with remaining salsa verde and cheese.
- Bake until cheese is melted and salsa is bubbling, about 25-30 minutes. Serve, sprinkled with chopped tomato and cilantro, if desired.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Substitute heavy cream with coconut cream or a dairy-free alternative. Use a plant-based cheese substitute.
- Soy-Free: Ensure your salsa verde and any dairy substitutes are soy-free.
- Gluten-Free: This recipe is naturally gluten-free when using corn tortillas, but always check labels on store-bought ingredients.
- Tortillas Breaking While Rolling: Corn tortillas can crack if they’re too dry or cold. Pro Tip: Lightly warm the tortillas in a skillet with a bit of oil or wrap them in a damp paper towel and microwave for 20 seconds to make them more pliable.
- Cheese Not Melting Evenly: Sometimes, the cheese clumps instead of getting that perfect gooey texture. Pro Tip: Shred your own cheese instead of using pre-shredded, which contains anti-caking agents that prevent smooth melting.
- Spicy: If you prefer a spicier dish, add a diced jalapeño to the filling or mix some hot sauce into the salsa verde.
- Tortillas: You can use flour tortillas if you prefer, but keep in mind they absorb more moisture than corn tortillas.
- Don’t overfill the enchiladas; too much filling makes them harder to roll and stay intact.
- Protein Swap: Use shredded beef, turkey, or even beans for a vegetarian version.
- Add More Veggies: Diced zucchini, spinach, or mushrooms can be mixed into the filling for extra nutrition.
- Cheese Options: Swap Monterey Jack for cheddar, queso fresco, or a Mexican cheese blend.
- Crunchy Topping: Sprinkle crushed tortilla chips on top for an added crunch before baking.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in April 2017, updated in March 2025, and posted content edited to add more helpful information, with no change to the recipe.
Okay so I found this when I was looking for the pork chop recipe with peaches I found on your site. I was looking for a way to move things out of my freezer…like homemade green sauce made from homegrown tomitillos last summer, chicken, tortilla, mexican cheese, home frozen mixed peppers and onions, and sour cream (which I had in the form of three brand new containers in my fridge when I cleaned it! who buys this stuff???) so I used homemade freezer corn and made creamed corn using some of that sour cream instead of canned cream corn. All is thawing and I will mix the sauce, make the corn and poach the chicken in advance. Then take it all to the cabin to mix up and bake off this week-end. I will assemble per the recipe, I am looking forward to letting you know how it turns out, thanks so much for the inspiration! I like your site very much!
Hello Tammi! I also love to freeze all kind of thing and buy the weirdest food products. My husband keeps complaining that we need a bigger refrigerator LOL. So glad you found this recipe…it’s so good. Please come back and let me know how you like it. ?
Made this tonight for a group of friends and everyone raved! We used fresh corn instead of canned because we had it on hand. Thanks for the great recipe!
Hello Hope! These are a HUGE success every time I make them. I’m SO GLAD you and your friends enjoyed it too. Thank you for taking the time to come back and let me know!?
I made this for dinner this weekend and it was SO YUMMY! We all loved it! I loved all the corn and cheese in it- reminded me of corn queso. 🙂 It was great leftover too!
The only trouble I had was getting the corn tortillas to roll up with out breaking, but it didn’t matter. In fact next time , I might even stack the tortillas and filling, casserole style.
Hello Valerie! I’m SO GLAD you enjoyed it. Next time I will try your idea of stacking the tortillas casserole style. Thank you for taking the time to come back and let me know!?